Grinning ear to ear · 2011. 10. 10. · Church near Pulaski in Giles County illustrated the very first “Our Country Churches” installment in January 1986. As this recent 2011

Grinningear to earCorn growers benefit as prices, yield converge for near-record year

October/November 2011Presorted Standard

U.S. POSTAGEPAID

GREENVILLE, MIPERMIT NO. 527

Visit our official website at ourcoop.comFollow us on

Also insideMTSU opens new state-of-the-art dairy facility - p. 6

Co-op feeds help show goat owners find success - p. 14

Columbia horse trainer works magic with mustangs - p. 22

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October/November 2011 3

Midnight move Middle Tennessee State University dairy ushers in a new era in agricultural education.

‘Stronger together’ Ag leaders and farmers gather at forum to celebrate successful harvest and share challenges.

600 miles to success From Florida to Tennessee, goat producers trust Co-op to develop champion herds.

Mustang language Columbia horse trainer Kimber Goodman has a way with the West’s legendary equine.

Walls of time Distinctive Revolutionary War-era home, Dixona, predates the state of Tennessee.

Brady’s learned a bunch Director’s first year on TFC board has been an eye-opening and fulfilling experience.

Turnover makeover Bert and Dalyn Patterson revitalize the 65-year-old Armstrong Pie Company in Linden.

Cover StoryOctober/November 2011

TenneScene 4 As I Was Saying Jerry Kirk celebrates the 200th edition of our popular country church feature with a current photo of the first: Choates Creek United Methodist Church in Giles County.

16 New at Co-op Learn about 17 new products available at your hometown store.

17 Neighborly Advice Grounding electric fences, gun safes, trail- riding safety, winterizing sprayers, and energy and fat in beef and equine rations.

38 What’s cookin’? Caramel creations offer gooey goodness.

42 Every Farmer Has A Story Meet Howell Moss, who, after 20 years as Marion County Mayor, is back on the farm.

In every issue

Cowan’s Railroad Park is home to a replica of Major William Russell’s log cabin that served as Franklin County’s first courthouse in the early 1800s. Cowan’s first settler, Russell was so influential in the early development of the region that when Franklin County was created in 1807, his home was designated by the state legislature as the place for holding courts. It served as such until a permanent county seat was established in Winchester and a courthouse erected in 1814. The Cowan Bell newspaper was responsible for the 1975 reconstruction of the cabin, which is furnished with antiques from the pioneer era. — Photo by Allison Morgan

Corn growers across the state and region are enjoying a rare convergence of high prices and

promising yields with what could be the biggest crop in Tennessee since 1917. Results from Co-op’s proprietary brand of seed, Croplan Genetics, are especially good for growers like Greg Freeze, right, and his son, Russ, left, who say they’re having their best corn crop ever after growing two high-peform-ing hybrids recommended by Tennessee Farmers Cooperative agronomist Jack Christian, center.

News and features

ON THE COVER: Coffee Farmers Cooperative members Russ and Greg Freeze say Croplan Genetics 5189 and 6725 have been some of the best-yielding corn hybrids they’ve ever planted. It was their first year to plant the brand’s seed. — Photos by Mark E. Johnson

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4 October/November 2011

As I Was Saying

The Tennessee Cooperator is distributed free to patrons of member Co-ops. Since

each Co-op maintains its own mailing list, requests for subscriptions must be made

through the local Co-op. When reporting an address change, please include the mailing label from a past

issue and send to the following address:

Tennessee CooperatorTennessee Farmers Cooperative

P.O. Box 3003LaVergne, TN 37086

Phone: (615) 793-8339E-mail: [email protected]

Guest Subscriptions:Guest subscriptions are available for $12.95 per year by sending a check

or money order to Tennessee Farmers Cooperative at the above address.

Editor: Allison [email protected]

Assistant Editor: Mark E. [email protected]

Communications Specialist: Chris [email protected]

Contributing Editor: Jerry [email protected]

Senior Graphic Designer: Shane [email protected]

Graphic Designer: Jason [email protected]

Layout & Production Coordinator:Travis Merriman

[email protected] Assistant: Polly Campbell

[email protected]

NOTICE: This publication is for informational purposes only. Tennessee

Farmers Cooperative, its affiliates, subsidiaries, and member Co-ops are not

responsible for any damages or claims that may result from a reader’s use of this information, including but not limited to

actual, punitive, consequential, or economic damages. Tennessee Farmers Cooperative

makes no warranties or representations, either express or implied, including warranties of merchantability or fitness of any product/material for a particular purpose. Each

article, document, advertisement, or other information is provided “AS IS” and without

warranty of any kind. Tennessee Farmers Cooperative reserves the right to alter,

correct, or otherwise change any part or portion of this publication, including articles

and advertisements, without detriment to Tennessee Farmers Cooperative, its affiliates,

subsidiaries, or member cooperatives.

TFC Board of Directors:Chairman — Larry Rice, Covington,

Zone 1Vice Chairman — Wayne Brown,

Chuckey, Zone 3Larry Paul Harris, Wildersville, Zone 1

Amos Huey, Kenton, Zone 1Clint Callicott, Only, Zone 2

Donald Jernigan, Christiana, Zone 2Kenneth Nixon, Carthage, Zone 2Johnny Brady, Riceville, Zone 3

George Smartt, McMinnville, Zone 3Chief Executive Officer — Bart Krisle

Published by Tennessee Farmers Cooperative in the interest of better

farming through cooperation and improved technology, and to connect the Co-op

community through shared experiences, common values, and rural heritage.

TFC’s website:www.ourcoop.com

Find us on Facebook & Twitter: www.facebook.com/

TennesseeFarmersCooperative

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®

Jerry Kirk

Contributing Editor

October/November 2011Volume 52, Number 10

Back in the mid-1980s, our small Tennessee Cooperator staff faced a dilemma. Our “Courthouse Gallery” — in which we ran a picture and a bit of information on a Tennessee county courthouse each month for a

span of just over eight years — had run its course. When the Campbell County Courthouse in Jacksboro was shown in September 1985, all 95 courthouses had been featured.

Since the Gallery series had been so popular with our readers, we simply asked them for suggestions on something to replace it. “Why not picture churches?” came reply after reply. It was a logical choice and one that our staff enthusiasti-cally embraced. Tennessee is a special place in that, as a whole, most of our ru-ral residents are faithful church-goers, and with hundreds of churches of varying

denominations scattered across and into every corner of our state, we have plenty of possibilities for subjects month in and month out.

“Our Country Churches” debuted in the January 1986 issue, and with this month’s installment our special gallery has reached a meaningful milestone — the 200th photo in the series.

And in commemoration of the feature’s longevity, we’re running a 2011 picture of the first church we featured in 1986 — Choates Creek United Methodist Church in Giles County. The striking “new” photo of the church was taken recently by Cooperator Assistant Editor Mark E. Johnson.

It was just before Christmas in 1985 that I was driving from Pulaski to Lawrenceburg on High-way 64 when the gleaming white frame Choates Creek church caught my eye. Stopping for a closer look, I decided that the church, with its simple architecture and the Christmas wreaths hanging on the two front doors, would be perfect to launch our “series of photographs to show where our rual Co-op friends worship.”

Not only has “Our Country Churches” become a favorite feature with our readers, but church members and leaders from congregations all across Tennessee eagerly submit photographs and in-formation to be considered for publication. And the first 200 churches to be featured have given an intriguing glimpse of what religion is all about in rural Tennessee.

Methodists are the leaders in the number of churches we’ve featured thus far. A total of 75 churches with “Methodist” in their names have been included, followed by Baptists with 64, Presby-terians with 35 and Churches of Christ with 14. Other denominations represented in the first 200 featured include Church of the Brethren, Episcopal, Friends, Church of God, Lutheran, Union, and Nazarene.

We’ve learned some interesting — and sometimes fascinating — facts about churches and con-gregations as a result of write-ups and photos forwarded to us for the gallery. A picture submitted by Wanda Shanks from Buffalo Valley Presbyterian Church in Putnam County, for example, shows a herd of buffalo that returned “to their old stomping ground” to graze on the lawn of the church.

Waldens Creek Missionary Baptist Church, founded in 1894, is nestled at the foot of the Great Smoky Mountains in a quiet, off-the-beaten-path community, away from the hustle and bustle of the tourist destinations of Pigeon Forge and Gatlinburg.

Fellowship United Baptist Church in the small community of Amathwaite in eastern Fentress County celebrated two milestones in 2007. Organized in 1857, the church turned 150 years old that year, which also marked the 100th anniversary of the construction of the present-day building.

The present-day sanctuary completed about 1920 at historic Woodland Baptist Church in Hay-wood County is an example of a sophisticated ecclesiastical design that combines craftsman influ-ences on the exterior with an interior floor plan known as the Akron Plan, according to Bob Bond.

Salem Presbyterian Church in Washington County was founded by Samuel Doak in 1780. That was 16 years before Tennessee was admitted to the Union.

Baileyton United Methodist Church in Greene County celebrated its 100th anniversary in 2005 by creating a Centennial Walkway with engraved bricks placed in memory and honor of loved ones.

Calvary Presbyterian Church in the Big Lick area of Cumberland County was organized in 1921, and its beautiful stone structure was built by local volunteers in the heart of the Great Depression.

As “Our Country Churches” continues in coming months and years, why not send us pertinent infor-mation and a clear color photograph of your church? Mail to Allison Morgan, Tennessee Farmers Coopera-tive, P. O. Box 3003, LaVergne, TN 37086 or e-mail [email protected].

‘Our country churches’ number hits 200

A black-and-white photograph of Choates Creek United Methodist Church near Pulaski in Giles County illustrated the very first “Our Country Churches” installment in January 1986. As this recent 2011 color shot shows, the beautiful little church is still an eye-catcher for passers-by on Highway 64. It’s the 200th image in the popular Cooperator feature. — Photo by Mark E. Johnson


News briefs

Co-op Month sets stage for Year of CooperativesEach October, coopera-

tives across America celebrate the role, achievements, and contributions of our nation’s co-ops. This year, the celebra-tion takes on a special emphasis as the first “International Year of Cooperatives” is launched by the United Nations to share the cooperative message on an un-precedented scale during 2012.

The theme of the 2011 Co-op Month is the same as that of the International Year — “Coopera-tive Enterprises Build a Better World” — reflecting the benefits cooperatives bring to their mem-bers and communities.

In particular, farmer-owned businesses have a responsibility to not only protect their mem-bers’ investments but also to provide products and services that protect their livelihood, says Bart Krisle, chief executive officer of Tennessee Farmers Cooperative.

“Cooperatives really do build a better world because we put people first,” says Krisle. “As a cooperative, we’re focused on being good stewards of the

farmers’ equity in our business and then providing a return on that investment. We can never forget that we’re here for the benefit of the farmers.”

Worldwide, approximately 1 billion people are members of cooperatives, including some 70,000 farmer-members of the TFC system. Along with many of its 56 locally owned member Co-ops, TFC is a member of the Tennessee Council of Coop-eratives, which also represents electric, telephone, milk, and tobacco cooperatives along with financial institutions and the Tennessee Farm Bureau Federa-tion. Like TFC, these co-ops are democratically controlled

enterprises that exist to serve their members, whether those are the customers, employees, or the local community.

Unlike most companies where control is tied to the level of investment, co-ops are governed on the basis of one member, one vote. So as well as getting the products and services they need, members help shape the decisions their cooperative makes.

And rather than rewarding outside investors, a coopera-tive shares its profits among the members. For TFC, this means any savings above the cost of doing business are returned to members through patronage.

“I am proud that we are farm-er-owned and that the money we return goes back into the local communities,” says Krisle. “Over the past 25 years, Tennes-see Farmers has returned $205 million in cash to our member cooperatives. In turn, those Co-ops have returned $185 mil-lion to their farmer owners.”

This October’s will be the 63rd Co-op Month celebration, which started in Minnesota in 1948. A special “Co-op Week” is designated for Oct. 16-23.

“Co-op Month is a good time to learn more about your coop-erative business and its advan-tages,” says Krisle. “Cooperatives like TFC were born out of self-help and responsibility and are dedicated to serving the needs of our member-owners. It’s not just that Co-ops are good citizens. Any business can choose to do that. Co-ops are good citizens because they are cooperatives.”

For more information on Co-op Month and the Inter-national Year of Cooperatives, visit www.coopmonth.coop and www.2012.coop.

The University of Tennessee Institute of Agriculture will show off its expertise in biofuels production and processing research at a new, two-day field day event geared for farmers, industry representatives, and the general public.

Day 1 of the event, Tuesday, Oct. 25, is organized as a tradi-tional field day at Color Wheel Farm in Monroe County. Owners Brad and Kim Black will open up their farm — including their 183 acres of switchgrass — to field day visitors.

Day 2 on Wednesday, Oct. 26, will be on the site of the new Tennessee Biomass Innovation Park in Vonore operated by UT partner and field day co-sponsor Genera Energy, LLC. Each day will operate independently, and visitors are welcome to at-tend either or both days. Admission is free, but preregistration is strongly recommended. Reservations and more information can be found at the field day website at www.biomassfieldday.com or by calling Genera Energy at 865-974-8258.

UT Biomass Field Day is Oct. 25, 26 in Vonore

Tennessee agriculture “beefed up” in 2010 with cattle and calves reclaiming the top spot in agricultural cash receipts with $545 million. In 2009, soybeans held the top spot but were ranked second in the latest reports at nearly $518 million. Broil-ers, at $475.5 million, were third followed by greenhouse/nurs-ery at $297.8 million. Corn ranked fifth at $287.3 million.

The state’s cash receipts for all commodities totaled $3.08 bil-lion, up 3 percent from 2009’s $2.99 billion. Crop cash receipts accounted for 57 percent of the total.

Cattle reclaim state’s top ag spot


lMurfreesboro

Although the surprise midnight milking was undoubtedly a little

strange for the 70 cows at Middle Tennessee State Uni-versity’s dairy on Manson Pike in Murfreesboro, they nonethe-less filed into the 40-plus-year-old milk parlor like troupers, deposited their goods, and left.

It was the second milking of the day on Monday, Sept. 20, and though the cows didn’t appear affected by it, there was definitely excitement in the cool, damp air. Several area

farmers had arrived in pickups pulling livestock trailers, and a larger-than-normal contingent of students from the university’s School of Agribusiness and Agri-science was on hand, dressed in their work clothes.

Around 12:15 a.m., the first 10 of the freshly milked cows were ushered aboard a trailer to be hauled, for the first time in their lives, from the property. About 20 minutes later, having finished their milking, the last four cows exited the parlor and were directed to the staging area where, for the next two hours, students and volunteers loaded trailers until nothing but calves remained on the property.

It was the end of an era for the Manson Pike dairy but the beginning of an exciting new one at MTSU’s brand-new, $4.4 million Experiential Learning and Research Center (ELRC) at the former Guy James farm in Lascassas. That afternoon, the cows would be milked for the first time at the facility, marking the realization of a vision that had been initi-ated more than a decade before.

“Almost 11 years ago, [Dr. Harley Foutch, now retired di-rector of the university’s School of Agribusiness and Agriscience] came to my office and laid out this plan of consolidating the dairy and other farm programs to

make the MTSU farm as stu-dent-friendly and as accessible as possible — one of the best in America,” said MTSU President Dr. Sydney McPhee during the dairy’s grand opening event the previous Thursday, Sept. 15. “So it is a wonderful experience to stand here today and see the reality of that dream.”

The grand opening at the gleaming, hilltop dairy attracted more than 300 ag industry rep-resentatives, university officials, state dignitaries, and curious farmers who were eager to see the new facilities that had been under construction for the past 10 months. Along with the $2.7 million dairy facility, the 435-

MIDNIGHT moveMiddle Tennessee State University ushers in a new era of education with the opening of a state-of-the-art dairy facility By Mark E. Johnson

At Middle Tennessee State University’s new Experiential Learning and Research Center in Lascassas, the first of the dairy cows being transferred from the school’s Manson Pike dairy in Murfreesboro exits a trailer around 1 a.m., Sept. 21. All 70 milk cows would be moved during the cool, rainy morning.

LEFT: The last night of milking at the Manson Pike dairy — purchased in the late 1960s — was a busy one, with cows moving through the parlor in the old barn and out to a staging area to be loaded. RIGHT: MTSU dairy herdsman Jason Tanner, right, and recent graduate Vanessa Young complete the last milking in the old parlor. To view a brief YouTube video of the last milking and transfer of the cows, go to http://bit.ly/poeTqv.


acre ELRC includes a new hay barn, farm shop, and updated student garden along with the 40-head purebred Angus opera-tion that has been located on the property for four years. Long-term plans include moving the school’s swine operation to the farm, along with the milk pro-cessing plant currently located on the Murfreesboro campus.

With capacity to milk 16 cows at a time, the dairy features a double-eight parallel milking par-lor with rapid-exit gates. A com-puter-controlled milking system includes individual animal-ID and cow-activity measurements, along with real-time milk weights and milk-quality measurements. An in-line heat exchanger precools the milk to 58 degrees before it enters a 2,000-gallon bulk tank to be cooled again to 38 degrees. The equipment was purchased through and installed by Valley Farmers Cooperative’s Dairy Sales and Service. Sup-plies like Herdsman fencing came from Rutherford Farmers Cooperative, which also helped sponsor the grand opening.

During his grand opening re-marks, Tennessee Commissioner of Agriculture Julius Johnson praised Foutch’s successor, Dr. Warren Gill, for bringing “re-newed spirit and energy” to the project, along with Farm Labs Manager Tim Redd and other staff and students.

“From the [Department of Agriculture], we appreciate this accomplishment here today,” said Johnson. “What you have to really think about is what the students are going to experi-ence because of this facility and

what they will take back to their farming operations or agribusi-nesses. This is a great day, and I congratulate you because this is quite an accomplishment.”

Some two weeks after the Sept. 20 move, Redd reported that the success of the transfer matched the excitement of the grand opening event.

“Honestly, the biggest surprise of the whole thing has been how smoothly it’s all gone,” he said. “We anticipated more problems than we had, by far. I think it helped that, as a university herd, our cows are used to a lot of different people being around. That wouldn’t be the case with the cows I used to milk on my own farm. If someone different came into the barn, the cows wouldn’t know what to do. But these cows have adapted like nobody’s business. Their pro-duction numbers dipped just a little but are pretty much back to normal. We’re thrilled to death.”

Gill added that the open-ing of the ELRC has been the “highlight” of his career and that he expects the facility to create a “buzz” within the collegiate ag community.

“Our students have really be-come a part of this project, and they are our best recruiters,” he said. “They go back home and talk with their parents, siblings, and friends about what’s going on. This facility is really remark-able. It sits on a beautiful spot overlooking the student gardens. Combine that with the new equipment and the comfort of the animals, and it makes for a pretty powerful story. I couldn’t be more pleased.”

LEFT: Thomas and Peggy Williams, retired dairy farmers from Norene, tour the milking parlor during the Sept. 15 grand opening event. They say they remember when Guy James sold the farm and were interested in seeing what MTSU had done with the property. RIGHT: More than 300 people attended the opening of the dairy facility.

Some of the mixed herd of Holsteins and Jerseys relax in the “pack barn” of the gleaming new facility. Farm Labs Director Tim Redd says he’s amazed at how well the cows have adapted to their new surroundings.

LEFT: Three Holsteins feed on fresh hay in the pack barn. Redd says the herd will be introduced to the pastures of the 435-acre farm gradually as new fencing and paddocks are installed. ABOVE: MTSU animal science majors Lindon Harris, left, and Megan Pohl, center, help Tanner complete the first milking at the new facility around 1 p.m., Tuesday, Sept. 21, as others in the background watch.


Story and photos by Allison Morgan, Mark E. Johnson and Chris Villines

Corn growers in Tennessee are on pace to realize a rare convergence of high

prices and high yields for what is anticipated to be the state’s larg-est production since 1917.

Tennessee’s overall corn production is forecast at 96.56 million bushels, up 29 percent from a year ago. Corn yields are expected to average 136 bushels per acre, 13 bushels better than the five-year average, according to reports from the National Agricultural Statistics Service’s Tennessee field office.

And with corn prices reaching near-record levels and still hover-ing in the $6 range, better-than-average yields can translate to better-than-average profits, says Chuck Danehower, University of Tennessee Extension farm management specialist. Decem-ber corn contracts traded for as much as $7.79 at one point ear-lier this fall, he said, close to the all-time high of $7.99 in 2008.

“This year’s good yields and good prices are certainly good news for producers,” says Chuck. “It doesn’t usually happen that way because prices typically trend down at harvest. Now, we have seen some nega-tive pressure on prices recently, but growers got a lot of corn harvested early and sold off the combine that brought $7 or better, capturing some of these higher prices.”

While yield reports are gener-ally good across the region, varied weather conditions caused results that were just as varied from farm to farm. Those challenges began early in the season when corn plantings were delayed by excess moisture and floods in May and then stressed by hot, dry weather through much of the summer. Despite those conditions, test plots and on-farm performance show that Co-op’s proprietary brand of seed, Croplan Genet-ics, fared especially well this summer, says Ashley Plymale, seed and agronomy adviser for

Winfield Solu-tions, the brand’s parent company and a subsidiary of Land O’Lakes cooperative.

“We’ve defi-nitely stood our ground,” says Ashley. “I couldn’t have asked for bet-ter performance out of Croplan

hybrids, considering the year we’ve had.”

Alternating periods of too much rain, too little rain, and too much heat made corn pro-duction especially challenging for Kyle Murdock, who farms 3,000 acres of row-crops and tobacco with his father, Ray, and family friend, Nathan Musser, in Lynn Grove, Ky., about 10 miles from the Tennessee line.

“We had a real wet spring and a small window of time to get our corn planted,” says Kyle. “We got about 400 acres planted in April, and then it started rain-ing. It was a solid month before we could get back in the field. After that, we had hardly any rain from the middle of June until early September.”

Under this pressure, the Murdocks were especially pleased with the performance of the two Croplan corn hy-brids — 6725 and 7505 — they grew on their farm this season. It was their first experience with the Croplan brand, which they learned about from Kyle’s younger brother, Trent, who completed two summer intern-ships with the company.

“I was tickled pink with the Croplan corn,” says Kyle. “It can obviously stand the stress.

Both averaged in the 150-bush-el-per-acre range, and we saw the yield monitor hit 200-plus several times. They had good stalks and were standing up well when we got ready to harvest. Standability is something we look for because we only run one combine, and we need something that will stay there until we can shell it.”

Ashley, who helped the Murdocks select those hybrids according to soil test data, says both 6725 and 7505 helped fill a need for medium-maturity corn in their wide-ranging crop mix while delivering excellent drought and disease tolerance. The agronomist says his recom-mendation took into account Croplan Genetics’ “R7 Place-ment Strategy,” which promotes choosing the right genetics to fit the farm’s soil type, population, cropping system, traits, plant nutrition, and crop protection.

“If I had to rank these, I’d look at soil type first,” says Ash-ley. “You can take a really good hybrid and make it a really bad hybrid if you put it in the wrong fields.”

Although their family con-nection to Croplan inspired the Murdocks to try the brand’s hybrids in the first place, Kyle

ABOVE: As he shells a field of Croplan Genetics 5891 corn in northwest Coffee County, Russ Freeze sees the yield monitor hit well above 200 bushels per acre throughout most of the field. RIGHT: Russ, left, and his father, Greg, grew Croplan hybrids for the first time and say they produced some of the best-yielding corn they’ve ever had.

Henry Farmers Cooperative precision salesman Jon Futrell, left, discusses the outstanding performance of this field of Croplan 6725 with Lynn Grove, Ky., producer Kyle Murdock.


says their performance is why Croplan will, without a doubt, be in their plans for next year.

“It’s something we’ll defi-nitely plant again, even without my little brother’s recommenda-tion,” laughs Kyle.

The 2011 season was also the first for Coffee Farmers Coop-erative members Greg Freeze and his son, Russ, to include Croplan Genetics hybrids in their 1,000 acres of corn. The Freezes, who say they’ve had their best corn crop ever this year, first learned of the Croplan brand at an Aug. 18, 2010, field day at the company’s Answer Plot site in Manchester.

“We were impressed by the information provided at the an-swer plot,” recalls Greg. “While we were there, we spoke at length with [Tennessee Farmers Cooperative agronomist] Jack Christian, and he recommended several Croplan varieties.”

Jack met with the Freezes a few months later, Greg says, to help them determine the appropriate hybrids for their crop ground that is spread over locations in Coffee, Warren, DeKalb, Van Buren, and Ruth-erford counties. The Freezes wanted to plant different sec-

tions of the same field with multiple corn varieties to get a “real-world” comparison.

“They wanted to check [the Croplan hybrids] against what they’ve been planting,” says Jack. “We looked at the dif-ferent fields and soil types and placed the varieties accordingly.”

The Freezes settled on Croplan 5891 and 6725 planted alongside other com-mon brands. In the only field shelled as of presstime, the Croplan 5891 has “kicked their behinds,” says Russ.

“We had around 75 acres of 5891, and it weighed out at about 208 bushels,” he adds. “It would’ve averaged more, but we had four acres in a little low area that was drowned out by rain. The top end was 258-260, and with [most of it], the yield monitor would hit 230 and 240 and hardly move. We haven’t gotten into the 6725 yet, but it looks good, too.”

Russ says that aside from the obvious yield benefits, he likes the drydown capabilities of the

Croplan corn. Jack attributes this to northern genetics.

“Sometimes a southern type, which is very tight, takes longer to dry down,” he explains. “But 5891 has some northern char-acteristics that allow it to open up in the tip a little and helps the ear to dry faster.”

Unlike the Freezes and Mur-docks, Greene Farmers Cooper-ative members Alan Klepper and son Mark are well acquainted with the successful performance of Croplan hybrids on their di-versified farm that includes 750 acres of row-crops along with beef, swine, and poultry op-erations. This is the third year they’ve planted Croplan hybrids, and each year they’ve set aside more acres for the brand.

“We planted 275 acres of corn this year, and two-thirds of that is the Croplan because it did so well last time around,” says 30-year-old Mark. “We averaged as high as 180 bushels per acre in the past, which is really good for this part of the country. This year’s crop looks just as competitive.”

The Kleppers planted three Croplan hybrids — 6725, 7505, and 8221 — on bottomland straddling Lick Creek in Greene County’s Romeo community. The natural moisture retention of the land combined with the root strength and drought toler-ance of these hybrids helped the corn stand up to a mostly dry summer. The growers say they were particularly encouraged by the performance of 6725.

“Since we get tied up doing other things around the farm,

we wanted a shorter-season corn that would come in quicker so we could get it out of the field, yet still produce a high overall yield,” Mark explains of the 113-day 6725. “I haven’t run the combine yet [as of Sept. 16], but I’m confident that the 6725 will be my best corn this year.”

TFC agronomy specialist Tom Bible says Alan and Mark are smart to “not put all of their eggs in one basket” and follow Croplan’s recommended path of planting multiple hybrids.

“That way, you can match your varieties to your soil types, planting time, and fertility,” notes Tom. “Certain genetics in the corn respond better to a lot of potash, whereas others like to be planted early and thick. The key is getting everything matched up right.”

As growers make plans for the 2012 season, Croplan’s Ashley Plymale says they will have more choices than ever of high-performing hybrids.

“You’ll see some new faces in the Croplan corn lineup, and they all look really good,” says Ashley. “Their test weight and grain quality stand out, which directly correlates to yield. But whatever you choose, be sure to follow the science. You can’t just pick out a hybrid from a seed guide or base a decision on last year’s yield. That’s not the right answer in today’s agriculture.”

For more information on Croplan Genetics corn hybrids, contact your local Co-op, ADI manager, or TFC agronomy specialist or visit online at www.croplangenetics.com.

LEFT: Kyle Murdock, who farms with his father, Ray, and family friend, Nathan Musser, is “tickled” with their first year of growing Croplan corn. With challenging weather throughout the season, they were pleased that their two Croplan hybrids averaged 150 bushels per acre. RIGHT: Tennessee Farmers Cooperative agronomist Jack Christian checks the moisture content of Greg Freeze’s just-harvested corn. Jack helped the Freezes, Coffee Farmers Cooperative members, choose the two Croplan hybrids they planted.

TOP: Greene County diversified producers Mark Klepper, left, and his father, Alan, utilize Croplan 6725, 7505, and 8221 on a majority of the 250 acres of corn they grow for grain. ABOVE: The Kleppers show some of their Croplan corn to Tennessee Farmers Cooperative field agronomy specialist Tom Bible, second from left, and Greene Farmers Cooperative sales associate Matt Horne, far right.


By Allison Morgan

Long before this year’s crop harvest had neared completion, agricultural

industry leaders were lauding its success during the first-ever Agricultural Forum hosted by First Farmers & Merchants Bank in Columbia on Sept. 19.

The event was designed to bring together a “who’s who” of Tennessee agriculture along with a number of area farmers to share their perspective on the status of the farming industry and celebrate a promising fall harvest, said Tim Pettus, First Farmers Bank president.

“It doesn’t happen often that price and yield come together, and it’s cause for celebration,” said Pettus, who moderated the roundtable-style meeting for the audience of around 100 guests. “Our farmers deserve a year like this. We just wanted to bring a little recognition to them and all the agricultural businesses and institutions that support this important industry in our state.”

The latest numbers show that agriculture is a $3.2 billion industry in Tennessee — up from $2.8 billion in 2009 — generating an additional $78 billion in economic activity and accounting for 10 percent of the state’s jobs. During his remarks to the forum audience, Tennessee Commissioner of Agriculture Julius Johnson at-tributed the industry’s growth in part to successful initiatives like the Tennessee Agricultural Enhancement Program and the state’s burgeoning poultry, agri-tourism, produce, and biofuels businesses.

“We’re aggressively trying to do those things that we think will increase demand for your product and open up new markets,” said Johnson. “The department wants to be cus-tomer-friendly and regulatory-friendly, and we’re committed to be there to serve agriculture in any way we can.”

Tennessee Farmers Coopera-tive Chief Executive Officer Bart Krisle was also among the

forum’s speakers along with officials from the Tennessee Farm Bureau Federation, Ten-nessee Livestock Producers, the University of Tennessee, UT Extension, and other area agribusinesses. The group was “hand-picked,” said Pettus, to represent a cross section of the industry’s most important players.

“Obviously, this could have been a much bigger meeting, but we are all here for a rea-son,” said Pettus. “We wanted this to be a total learning process, and I’m hopeful the discussion will encourage new relationships and challenge us to work together to improve agriculture in Tennessee.”

Krisle used his time at the podium to explain how TFC’s federated system works, point-ing out with pride that the farmer-owned business has re-turned more than $205 million

to its members over the past 25 years. He emphasized that TFC and its member Co-ops must make smart decisions that allow the cooperative to grow, gain efficiencies, offer value, and manage risk.

In his message, Krisle also affirmed the critical need for all of the state’s ag-related groups to work together to combat the often louder, more vocal anti-agriculture forces.

“We have to remember that farmers are in the minority of our population,” he said. “Many forces out there are opposed to production agricul-ture, and they don’t mind shar-ing that perception. Whatever differences we face, all of us in this room need to be aware of what’s going on around us, be involved in our industry, and be united with one voice for agriculture.”

Krisle’s message was a com-mon theme among the day’s presenters like Richard Groce, UT Extension agent and direc-tor in Maury County, who also pointed out the need to edu-cate the non-farming public about the role of agriculture in their lives.

“Today, for the first time in human history, the majority of people have no contact with their source of food — other than buying it or eating it,” said Groce. “The startling fact is that we will need to produce as much food in the next 40 years as has ever been produced. I think agriculture is up to it, but the number of farmers has steadily been decreasing.”

‘Stronger together’Ag leaders gather to celebrate harvest, share challenges

lColumbia

Speaking at the Agricultural Forum Sept. 19 at First Farmers & Merchants Bank in Columbia, Tennessee Agriculture Commissioner Julius Johnson discusses successful state programs farmers have benefited from in recent years. Earlier in the event, Tennessee Farmers Cooperative Chief Executive Officer Bart Krisle, right, spoke about the Co-op system’s advantages and challenges.

Describing the other agricultural entities represented at the forum as “partners,” University of Tennessee President Joe DiPietro explains how the research programs at UT work for the benefit of farmers, families, and their communities.


Keith Farmer, manager of Maury Farmers Cooperative, said he’s seen firsthand how those numbers have changed the Co-op’s business.

“Our demographics have changed a lot lately because we went from serving thousands of farms down to a smaller number,” said Farmer. “We’ve tried to attract new customers by offering products for home-owners and for women, but our heart and soul are still with the farmer.”

Damon Deese, manager of neighboring Lawrence Farmers Cooperative, agreed.

“As Keith said, there’s that old country saying of ‘dance with the one who brung you,’ and that’s what the Co-op continues to do,” said Deese. “But you also have to work with the smaller, hobby farmers and homeowners who need your products and services, too.”

These agricultural shifts also mean state lawmakers continue to be further removed from farm life, said Rhedona Rose, Farm Bureau executive vice president. That’s why, she said, broadening the public’s knowledge about agriculture is increasingly important.

“As we go into the future, I think we’re all nervous about the changing demographics in the state,” said Rose. “Our elected representatives now serve based on a ‘one man, one vote’ decision of the popula-tion, and [in Tennessee] we are rapidly becoming a very ur-ban- and suburban-dominated legislature. Since less than 2 percent of our population is involved in agriculture, our voice has to be stronger than it’s ever been. It’s a challenge, but I think it’s one that folks in this room and farmers across this state are willing and able to take on.”

The state legislature’s bud-get-cutting decisions in recent years have had a direct impact on the University of Tennessee and its Extension and research programs, said UT President Joe DiPietro, who echoed the need for all forum representa-tives to work in partnership to ensure further industry growth and success.

“When land grant universi-ties were founded in the 1860s, it was all about partnerships

intended to educate the masses and bring the problems of the people back to the university so we can solve them,” said DiPietro. “We’ve had a great experience working with Farm Bureau, with Co-op, and with everybody who has spoken here today. But you need to realize that the university is stressed, and we need you more than ever when it comes to your advocacy, your help, and your support. Continue to be our partners, and we’ll all be stron-ger together.”

H.A. Threet, left, of Lawrence County and Wick Halliday, Maury County, visit during a break in the Agricultural Forum program. They were among a dozen or so farmers represented at the event. — Photo by John Hatcher, hatcherimages.com




By Allison Morgan

When Florida’s David Chillon and Ana Stew-art captured the 2011

American Boer Goat Association (ABGA) national grand cham-pion title in June with their prize buck, Sugar Rey, they followed in the footsteps of Tennessee producers Jeff Pearcy and Jeremy Gurley of Sunshine Boer Goats in Decaturville, who took home that same award the year before.

Since then, the Floridians have developed another com-monality with these Decatur Farmers Cooperative members: They, too, are now Co-op cus-tomers.

“At every show, I kept see-ing these orange Co-op feed bags,” says David, who oper-ates Delca Ranch in Webster, Fla., near Orlando. “I wasn’t having success with my feed at the time and knew I needed to find something else. I gave Tennessee Farmers Co-op a call, ordered a truckload of feed, and the change in the animals has been unreal. Their weight gain, their health, just everything is so much better. It’s been exciting.”

It’s been a whirlwind year for David, who eased into the goat

business innocently enough by purchasing four Boers as pets for his mother, Betty, last Janu-ary. But David “fell in love” with the goats himself and decided to try his first show in February. He immediately started taking top awards and says he’s been “spoiled” by success ever since.

“We’ve been winning and win-ning and winning,” says David. “I’ve just been lucky, I guess, to find the right goats at the right time. People tell me they can’t believe I’ve been doing this for six months and already have a national champion when they’ve been working their whole lives to get one. It’s overwhelming.”

As he continues to develop his champion-quality Boer herd — now numbering between 100 and 150 head — David says he fully trusts their health and nutrition to Co-op feeds. About every month and a half, he orders a truckload of Co-op 16% Pelleted Goat Grower (#93461), Co-op Foundation Goat Min-eral (#96554), and Co-op 16% Pelleted All-Purpose Goat Feed (#93458), which are manufac-tured at TFC’s Tenco Feed Mill in East Tennessee and delivered more than 600 miles to David’s central Florida ranch.

“Even with shipping it down here, the Co-op feed is the best bang for your buck,” says Da-vid. “It’s just outstanding. I’ve had tremendous success with it, and I’m proud to tell every-one what I use.”

As goat production has grown exponentially over the past two decades, Co-op has worked hard to build the kind of trust that would lead producers like David to source feeds all the way from Tennessee to Florida, says Dr. Paul Davis, TFC nutritionist. He and other Co-op animal nutrition experts have become leaders in the industry and are often called on to participate in University of Tennessee/Tennessee State University Extension goat programs and speak at nation-al and interna-tional confer-ences. Along the way, Co-op has also developed a larger, more targeted offer-ing of feeds, minerals, and

animal health products suitable for modern-day goat production.

“Even 20 years ago, there was little money or prestige in goats — they were pretty much an afterthought,” says Davis, noting that Tennessee now ranks sec-ond in the nation in meat goat numbers behind Texas. “But the explosion in the goat population and goat producers has driven the organization of special sales, auctions, and breed-specific shows all over the country. At Co-op, our knowledge base has grown, too. We’ve learned more about nutritional requirements of goats and what kind of feeds

From Florida to Tennessee, goat producers trust Co-op’s feed, expertise to develop champion-quality herds

miles to success

LEFT: When this full blood Boer buck, Sugar Rey, took home the national grand champion title in June, it was a thrill for his owners David Chillon, second from right, and Ana Stewart, third from left — especially since David has only been raising Boers on his family’s Delca Ranch in Webster, Fla., since January. Also pictured, from left, are fellow Boer producer Roger McSwain, who bred Sugar Rey; judges Anton Ward, Sherri Stephens, and John Edwards; and holding Sugar Rey, friend Eric McLemore. RIGHT: Some 600 miles away in Murfreesboro, Tenn., eighth-grader Tanner Herring is also racking up awards with his Boer goat 4-H livestock project. Tanner plans to show this wether, Snickers, in the upcoming Heart of Tennessee Meat Goat Classic at the Tennessee Livestock Center in Murfreesboro Oct. 21-22.

Tennessee Farmers Cooperative nutritionist Dr. Paul Davis gives a presentation during the National Goat Conference last September on the campus of Florida A&M University in Tampa. He and other Co-op animal nutrition experts are often called on to speak at goat-related conferences like this.


and supplements we need to provide. Change has been fast.”

The popularity of goat pro-duction is also changing the face of youth livestock events, which have traditionally been dominated by sheep, cattle, and hogs. Today, meat goats are the fastest-growing 4-H animal sci-ence project, says Davis.

“Because of their size, docility, and gentleness, goats lend them-selves to such a great project for kids,” he explains. “They don’t take a lot of land or equipment, and they’re funny and curious and have so much personality.”

Those traits were what led Tanner Herring, a 4-H’er and eighth-grader at Whitworth-Buchanan Middle School in Murfreesboro, to start showing Boer goats four years ago. He was given his first Boer doe, Sydney, in 2008 by next-door neighbors Woody and Kelly Woodard when the couple dis-persed their herd.

“They asked me if I wanted to keep one when they decided to sell out,” says Tanner. “I showed her in 4-H and loved it. I started using all my show money for breeding fees and buying goats, and it just kept building up from there.”

Tanner now has 11 Boers tucked away on the Woodards’ three-acre pasture that they allow him to use behind their Murfreesboro subdivision home. Naming his operation “Triple HHH Farm” in tribute to his paternal great-grandfather’s cattle ranch in Texas, Tanner in-tends to continue expanding his herd and recently completed an artificial insemination course. He plans to use that expertise to breed three of his does this fall.

Tanner has also been accu-mulating dozens of awards from 4-H shows and ABGA and Inter-national Boer Goat Association junior events across Tennessee. His biggest win so far came in July at the Central Region 4-H Meat Goat Show in Shelbyville where his doe, Sable, won the supreme overall champion title, besting more than 200 entries.

“I like being able to go out there and be competitive,” says Tanner. “I know that if I do good, I’ll have something to show for all my hard work. At the end of the day, I’m doing what I love to do — and goats are what I love to do over anything.”

as larger operations like Delca Ranch with a herd of hundreds.

“We recognize there are many breeds, production systems, markets, and producer goals in today’s goat industry,” says Davis. “No matter what type of opera-tion, however, the nutrition has to be right or the goats can’t do what they are bred to do. They’re not the old brush goats you found on farms 20 years ago, and we can’t treat them that way.

Co-op understands those differ-ences, and we are an enthusias-tic supporter and partner in this promising industry.”

For more information on Tanner Herring’s goat project, visit www.triplehhhfarm.com, and to learn more about David Chillon’s operation, visit www.delcaranch.com. Details on the Heart of Tennessee Meat Goat Classic can be found at www.hotmeatgoatclassic.com.

He hopes to continue his win-ning ways at the inaugural Heart of Tennessee Meat Goat Clas-sic Oct. 21-22 at the Tennessee Livestock Center in Murfrees-boro. He plans to show six goats, but a win with his wether, Snick-ers, could be especially lucra-tive. Co-op will add $300 to the winnings for the grand champion wether and $200 for the reserve champion. If the winner feeds Co-op products, then the “bo-nus” prize is doubled.

“This event is going to be like an Expo for goats, bringing together junior exhibitors from all over the state,” says Davis. “Co-op is proud to add this bo-nus prize money for the winner and will be doing the same for the state market hog, market lamb, and market steer shows throughout the coming year.”

Such support by Co-op is one reason why Jill Herring says she and her husband, Donald, have never considered shopping for feed anywhere else but Rutherford Farmers Cooperative, where they pur-chase Co-op 16% Pelleted Goat Grower (#93840) and Co-op 16% Coarse Goat Feed (#348) along with other animal health items and farm supplies.

“We’ve had such good results from the Co-op, why change?” says Jill. “They always have helpful advice and the right kind of feed to meet our needs.”

By design, Davis says, Co-op’s goat-feeding program can cer-tainly serve the needs of 4-H’ers like Tanner with a handful of Boers in the backyard as well

LEFT: Tanner and his black Boer, Sophie, show in the doe kid class at the Cannon County Junior Meat Goat Show July 30 in Woodbury. Most events Tanner attends are in Middle Tennessee. ABOVE: Tanner’s growing Boer herd is tucked away behind his subdivision home on a few acres of land his neighbors allow him to use.

Co-op debuts updated goat feed program

This fall, Tennessee Farmers Cooperative will be reintroducing its lineup of goat feeds and

minerals organized in a comprehensive program with an updated package design and product nam-ing — all for customer convenience. TFC nutrition-ist Dr. Paul Davis says that, except for some minor “tweaks,” the feed formulations haven’t changed.

“This is really a repositioning and streamlining of our products,” says Davis. “I don’t want our customers to think we’ve changed these feeds, because we really haven’t. We’ve renamed some of the products to make each a little more descriptive of its purpose. This should make it easier for producers to determine the feeds and supplements they need.”

Products in the goat feed line include:• Co-op 16% Pelleted All-Purpose Goat Feed (#93458)• Co-op 18% Pelleted Goat Starter (#93448)• Co-op 16% Pelleted Goat Grower (#93840) • Co-op 16% Pelleted Goat Grower (#93461)• Co-op 16% Coarse Goat Feed (#348)• Co-op 16% Pelleted Milk Goat Enhancer Feed (#93446)• Co-op 17% Pelleted Show Goat Developer (#93326)• Co-op Pelleted Show Stock Supplement (#93023)• Co-op Supreme Goat Mineral (#96216)• Co-op Foundation Goat Mineral with Zinpro (#96554)For more information, consult with the livestock experts at your

local Co-op or visit www.ourcoop.com and click on “Animal Nutri-tion Brochures” under the Programs tab.


®New at Co-op

Chargers, or energizers, are the heart of your electric fence system. Herdsman brand electric fence chargers won’t let your fence lose its power! All Herdsman chargers have handy built-in maintenance features that extend the life of your fence.

l Herdsman Solar 6 (#19050-1) is a 6-volt fence charger that helps keep your fenceline powered with low-impedance technology and a powerful solar panel. This unit will power 25 miles of fence with 1.4 joules for 21 days in total darkness.

l Herdsman Solar 12 (#19056-1) is a 12-volt fence charger that will keep up to 30 miles of fence powered with 3 joules. Its solar panel is superior in charging the sealed rechargeable battery.

l Herdsman 30DC (#19051-1) is a weatherproof, portable, compact 12-volt fence charger that is ideal for livestock or preda-tor control. This battery-operated charger will keep up to 30 miles of fence powered with 3 joules. A low-impedance feature helps maintain maximum power for a longer time span.

l Herdsman charger model 30 (#19053-1) and model 50 (#19052-1) are 110-120-volt AC-operated chargers that will charge 30 miles and 50 miles of fence, respectively. Charging single or multi-wire high-tensile fences are what these

chargers were born to do. Standard features include advanced built-in, computer-controlled circuitry and digital voltage meters.

Ranch Hand has paved the way in heavy-duty truck accessories by setting high standards in design, manufacturing, and quality. This tradition continues with the Legend Series line of grille guards for full-size Ford, Chevy, GMC, and Dodge pickups as well as SUVs. They give your vehicle a customized look while providing excellent front-end protection. Standard features include a black powder-coat finish for superior corrosion resistance, a custom punch plate insert to match your vehicle’s billet grille, wraparound loop design, support loops, and frame mounting. It comes with the necessary mounting hardware and detailed instructions. Available options are Hammertone finish and rubber bumper pads on uprights.

#161920 — 2011 Ford S-Duty#161921 — 2011 Chevy 2500

This 3-point double-tine, double round bale stabber from MDS is made of forged steel and has a lift capacity of 6,000 pounds. Tines are fully tapered for easier penetration and removal. It also features fully tapered sockets for tine support.

The new Co-op Barbed Wire Unroller (#15310) takes the work out of stretching barbed wire. The unique design of welded hitch pins at the ends of the spool allows the spindle to be mounted on tractor lift arms for easy barbed wire unrolling. This item may be bought in a pull cart combo (#15313) or a receiver style mount combo (#15314). The cart (#15311) or the receiver mount (#15312) may also be purchased separately.

#15313#15314

#19050-1 #19051-1#19056-1

Ranch Hand Legend Grille Guard

#161922 — 2010-C Dodge 2500#161923 — 03-09 Chevy 2500

Herdsman Electric Fence Chargers

Co-op Barbed Wire Unroller

MDS Double Round Bale Stabber

#15310

#300936

The MDS Manure Bucket (#300925) features a 11⁄4-inch tine diameter and high-strength steel bucket shell. The bucket is available in widths of 60, 66, 72, and 78 inches. The tine has 241⁄2

inches of useable length with 6-inch on-center tine spacing. The grapple option

(#300933) features four standard tines with a 49-inch opening.

The Maxilator Accumagrapple (#301307) is a user-friendly imple-ment that can accumulate and grapple from eight to 10 square bales of hay. The Accumagrapple allows you to use one piece of equipment in the field to gather and load your square bales from either side of your trailer. Bale lengths can be from 36 to 41 inches. The Accumagrap-ple is made of 1.25-inch scheduled 40 pipe, 2-x-2-x-11⁄4-inch square tubing and 4-x-1⁄4-inch channel iron. All Maxila-tor equipment is coated with thermoplastic and manufactured in the U.S.

MDS Manure Bucket with Grapple

Maxilator Accumagrapple


®New at Co-op

On a damp day in 1986, wire salesman and entrepreneur Hugh Facey found himself on a wet hillside in Wales discussing the woes of fencing with a frustrated farmer who was aggravated by cumber-some ways of joining fence wires by bending and knotting. Hugh listened intently, convinced he could think up a better way of con-necting two pieces of wire together, and the idea for the Gripple was born. From the farm to the garden, from the construction site to the factory, there’s a Gripple to suit every purpose.

The Gripple Torq Tensioning Tool (#19117) not only tensions the wire but also regulates the load applied, delivering consistent results every time and maximizing the life of the wire. This tool allows you to tension wire up to 880 pounds with minimal ef-fort. The integral torque gauge measures from 220 pounds to 660 pounds and is designed to work on all Gripple units up to a 6-mil-limeter diameter.

The Gripple Wire Joiner and Tensioner (#19112 and #19113) are four times faster than knotting or other traditional methods. The simple push fit maintains the inherent strength of the wire while maintaining a high load holding function as well. The one-way movement allows for easy maintenance of retensioning. Use with the Gripple Torq Tensioning Tool for easy installation.

The Gripple T-Clip (#19114) is a revolutionary new way to secure a fence at an end post. The T-clip is five times faster than knotting and is ideal for awkward, tight spaces where knotting is cumber-some. This item comes in two sizes for both stock fencing and barbed wire applications.

#19112 and #19113

#19115

#19116

Gripple Fencing Products

The Gripple Barb (#19115) is designed for use with larger-diam-eter barbed wire. This tool allows you to join and tension barbed wire in seconds and is suitable for 121⁄2-gauge and 14-gauge wire. The one-way movement allows for retensioning.

The Gripple ready-to-use GPAK Bracing & Anchoring Kits (#19116) provide bracing and anchoring solutions that dramatically reduce installation times. The GPAK is ideal for fencing bracing, trellis anchoring, or for structural bracing of poly-tunnels. Easy ten-sion adjustments are made with the Gripple Torq Tensioning Tool.

#19114

#19117


Three things are

necessary to make an electric fence effective: a source of power or an energizer, a properly constructed

fence, and effective ground sys-tem. Several factors impact a grounding system, including the soil itself and the use of proper grounding technique.

The composition of the soil plays an important role when grounding an electric fence. Soils with low mineral content are less conductive and there-fore do not provide an adequate ground field. Another factor to consider is the moisture content of the soil; dry soils will also be less likely to provide proper grounding.

Neighborly Advice Fencing

Jason Jones

Tru-Test Inc.

Territory Sales Manager

For firearm owners, a gun safe is a worth-while investment to protect yourself, your family, and your property. Guns should be

stored in a safe, secure place so they don’t end up in the wrong hands, stolen, or damaged. Choosing a quality gun safe is the first step.

The best choice is a fireproof safe that is diffi-cult to break in to. Safes are available in a variety of dimensions, depending on how many and what size guns you intend to store. And if you don’t have guns, you likely have other valuables

that can be stored and protected in the safe as well.Co-op carries safes by Cannon, the No. 1

manufacturer of gun safes in the world. These safes are fireproof from 30 to 60 min-utes and can hold 24 to 36 guns, depending on the model. Plus, Cannon products are a great value, providing the same advantages found on safes costing hundreds more. The company even offers free replacement if the safe is broken in to, so you can be confident in the security of your treasured valuables.

Check with your local Co-op for the gun safe that is right for you in protecting your possessions, peace of mind, and — most importantly — the people you love.

Gun safes protect peace of mind

Is your electric fence properly grounded?

Proper construction of the ground field is a necessity. To correctly build the ground system, several materials are needed: ground rods, ground rod clamps, and wire to con-nect the ground rods. The use of galvanized ground rods and galvanized wire, rather than cop-per, is encouraged. When mixed with galvanized products, copper will corrode (e.g., copper ground rods connected to galvanized wire or ground clamps or copper wire connected to galvanized ter-minals of the energizer).

Ground rods that are 6 feet long driven in the ground 10 feet apart is recommended. If you are unable to drive the ground rods 6 feet into the ground, try driving at an angle. Depth is important for reaching moisture, but having 6 feet of surface contact with the soil is the next best thing. You need at least three ground rods and maybe more, depending on the energizer.

Connect the rods with 12.5-gauge insulated wire and ground rod clamps to the

ground terminal of the energiz-er. Make sure that all connec-tions are tight.

Keep in mind that the ground system needs to be just as conductive as the fence. Rusty wire on a fence will not carry voltage, so rusty wire or rebar or T-posts that have rust-ed (or will rust) cannot carry voltage and will not provide an adequate ground system.

The diagram above can help you construct a grounding system or determine if your existing method is adequate.

Neighborly Advice Gun safes

Chance Martin

HLS Product Manager


Fall is the time

to cel-ebrate the completion of another growing season and start think-ing about plans for

next year’s crop. But before we get too far ahead of ourselves, winterizing farm equipment like sprayers is an important task that can make our lives much easier when we pull them out of storage for next season’s use.

Because their operation re-lies on water and other liquids, sprayers are especially suscep-tible to cold-weather damage. It’s extremely important that they are prepared to withstand freezing temperatures. Winter-izing includes cleaning, check-

Paul Arnette

TFC Ag Equipment Product Manager

Neighborly Advice Neighborly Advice Equipment

Take time to winterize sprayers this falling, and storing the sprayer to prevent freeze damage and have it ready for use in the spring.

Start in late fall by thorough-ly cleaning the sprayer to re-move any chemical residue and removing any parts that could be damaged during the winter. Run the pump until all liquid is out of the system, making sure you don’t run the pump dry for more than 30 seconds. Then shut off the engine and fill the tank with clean, clear water. Pump the tank empty again.

Remove the strainers and wash them by hand with soapy water. Be sure to wear chem-ical-resistant gloves for safety. Rinse the strainers and either store them or place them back in the sprayer where you can find them next season.

Look closely at the nozzles, nozzle bodies, and check valves. Thoroughly clean the nozzles and related hardware to prevent chemical residue from build-

ing up and hardening over the winter, which can dramatically reduce the sprayer’s perfor-mance. Are there old nozzles on the sprayer that haven’t been changed out in a few years? If that’s the case, you might as well budget for new nozzles. For what they cost, they’ll save you that much in crop protection products and aggravation next year.

Place a 50:50 ratio of anti-freeze and water in the sprayer tank. Start the engine and allow the pump to operate just long enough to fill the system with the solution. Loosen the caps on the nozzles’ bodies so the antifreeze can completely fill the boom line. Tighten the caps when the boom line is full. This helps to keep hoses from cracking and drying out and re-duces the amount of moist air trapped in the sprayer. Let the antifreeze sit in the valves and pump to avoid freeze damage

and reduce rusting. If possible, store your sprayer in the barn or out of the weather to reduce the amount of damage from sunlight hitting the hoses.

When you’re ready to use the system again, start the engine and allow the pump to operate until all the antifreeze has been pumped out of the system. Fill the tank with clear water and one bottle of ammonia-based cleaning liquid (approximately 1 quart cleaner to 100 gal-lons of water). Run the pump until this solution has been pumped out. Refill the system with clear water and pump dry once more. Your sprayer is now ready to go to work!

Inspect your sprayer throughly during this winter-izing process. If you find parts that need replacing, check with your Co-op. We have access to a wide range of sprayer parts, nozzles, and accessories for just about any model.


Neighborly Advice Equine

Noth-ing’s better

than a relax-ing trail ride with friends on a crisp fall day.

And there’s not much worse

than a trip to the emergency room or an unplanned visit from the vet after a trail ride with friends on a crisp fall day.

While trail-riding is, for the most part, a safe, low-risk activ-ity, there are inherent dangers involved. You are, after all, riding a very large animal across uneven ground through nature, where bugs, bees, snakes, squir-rels, and other sneaky animals live around, under, and within bushes, trees, fallen logs, and underbrush. Fall leaves get slip-pery, stones move underhoof, or-nery horses kick at one another, and people just do goofy things.

Simply put, stuff happens.While we can’t remove all

risk, a little common — or horse — sense goes a long way toward avoiding injury.

• First of all, prepare your tack. It should be sturdy and in good working order. If you plan to tie your mount at some point, bring a halter with a lead rope. Never tie a horse by the reins. It’s not tack, exactly, but take along a hoof pick or a small pocketknife. A pebble or thorn in a hoof can ruin the day for you and your mount.

• Before you leave, always let someone know where you’re going and when you expect to return. Bring a cell phone or GPS if possible, dress weather-appropriate, bring some snacks and bottled water, and wear the proper safety gear.

• How about your horse? He should be calm and traffic-safe. If you’re not sure, ride in a pas-ture alongside a road and invite a dirt bike or ATV driver to ride nearby. Whatever you do, don’t bring a disobedient, hyper, or anti-social horse on a group trail ride unless you want yourself to be blackballed from all future rides with that particular group.

Trail-riding safety: a little horse sense goes a long way• When you set out on the

trail, walk the first half-mile or so to warm up your horse and his muscles. Keep at a distance of two lengths to avoid being kicked, and go the speed of the slowest horse or rider. Be aware of where problems might occur, like at a water crossing or when passing a dog kennel. Be courte-ous and warn riders behind you

of low branches, stumps, holes, and other hazards. Also, it’s always a good idea to go slow up and down steep hills unless you are a Hollywood stunt rider.

• One last tip: Walk your horse the last half-mile home. This will not only cool him down but will discourage him from learning to rush back to the barn.

Just remember: When you tell someone you’re going to “hit the trail,” be sure you do it with your horses’ hooves and not the side of your head. That could ruin a perfectly wonder-ful afternoon!

And don’t forget to visit with the professionals at your local Co-op for all your equine needs.

Amanda Cornwell

HLS Product Manager


In the world of livestock

feeds, pro-tein is the “rock star.” When the merits of a feed or sup-plement are discussed,

the level of protein is always mentioned. While protein is a component of hooves, hide, hair, organs, muscle, and several body chemicals, as an industry we tend to overemphasize protein and underemphasize energy.

Over my career, spanning hundreds of producer meetings and farm visits and thousands of phone calls, I have contemplated the reasons for our industry’s obsession with feed protein con-tent. I’ve concluded that it is re-lated to the fact that “energy” is not listed on the feed tag. While protein is almost always listed first, a guarantee of energy either as total digestible nutrients (TDN) or net energy is conspicu-ously absent. To those interested in providing adequate nutrition to beef cattle, this omission should be of great concern.

Todd Steen, M.S.

TFC Nutritionist

Neighborly Advice Neighborly Advice Animal Nutrition

Dr. Paul Davis, Ph.D.

TFC Nutritionist

Determining energy level from feed labelsBeef cattle nutrition and ra-

tion balancing deal largely with creating a feed and offering it in an amount to meet the animal’s nutritional requirements in a safe, manageable, and economi-cal manner. Many factors affect nutritional requirements, such as sex, age, body weight, and stage of production. Energy is always needed in the great-est daily amounts and is one of the nutrients most affected by stage of production. Regardless, often we know the least about the energy content of a ration. Knowing that energy value is synonymous with calories, cattle-men often use fat percentage as an indication of energy. This can be very misleading.

While fat is an energy source and, pound-for-pound, provides 2.25 times the calories of carbo-hydrates, it is not the tell-all with regard to energy content. Fat is also considered in some calcu-lations of TDN and has some bearing in the calculation of net energy for gain. However, fiber fractions and their digestibility have a larger bearing on the energy value of a feedstuff.

The fiber in a feedstuff is cat-egorized as acid detergent fiber

(ADF) and neutral detergent fiber (NDF). Acid detergent fi-ber is comprised of mostly lignin and cellulose and is inversely related to digestibility while NDF is ADF plus hemicellulose and is inversely related to intake. A feedstuff high in ADF is low in digestibility and low in energy. A high-NDF feedstuff may limit the voluntary intake by cattle. Thus, fiber and carbohydrate content has a much larger bear-ing on energy value than fat. It would be very easy to have feed with an appreciable amount of fat listed on its label that would be low in total energy. Converse-ly, a feed that is low in fat can be very high in energy. Without laboratory analysis, energy is dif-ficult to determine.

When comparing and choos-ing feeds, energy is not repre-sented by fat content. The total ingredient makeup must be considered. Choose feeds with high levels of soluble (digest-ible) fiber, which is easily con-verted to energy by cattle and is abundant in ingredients such as wheat middlings, soybean hulls, corn gluten feed, and citrus pulp. Non-structural carbo-hydrates such as sugars and

starches are energetic and may be appropriate in some rations. Feeds with corn or other grains indicate this type of nutrient. Some grain by-products and roughage products can be high in ADF, thus reducing the over-all energy value of the ration. Likewise, the overuse of fat can be detrimental. The total di-etary fat level should not exceed 6 percent for mature cattle or about 4.5 percent for growing cattle. High fat levels can lead to reduced digestibility of feed-stuffs, interfere with vitamin and mineral absorption, cause fluctuations in feed intake, and may result in scours.

While it is unfortunate that energy content isn’t more easily determined from a feed tag, pay-ing attention to ingredient com-position and content of nutrients other than fat is the best way to estimate energy value without chemical analysis. In today’s economic environment, it makes little sense to transport, process, mix, and feed rations that are inferior in energy.

Work with Co-op livestock experts to help assure the provi-sion of adequate energy to your livestock.

Supplementing fat in equine diets takes balance

Many horse own-

ers under-stand the benefits of increas-ing dietary energy content with supplemen-

tary fat. Indeed, additional fat can lead to improved stamina, endurance, and body condi-tion in performance and lightly worked horses. Substituting fat for starch as an energy source can help relieve painful muscle conditions such as tying-up, modify behavior, and potentially aid with certain metabolic con-ditions. More recently, the focus has been on supplementing spe-cific fatty acids. Calorically, all fats are somewhat equal in that

they provide about 21⁄4 times as much energy as an equivalent portion of carbohydrate. Dif-ferences between fats lie in the concentrations of “essential fatty acids.” These fatty acids are essential because the animal cannot synthesize them, and they must be included in the diet daily to meet requirements.

The two most commonly dis-cussed essential fatty acids are Omega 3 (linolenic acid) and Omega 6 (linoleic acid). Gener-ally speaking, Omega 3 fatty acids are “anti-inflammatory” compounds that are beneficial in reducing swelling and pain, while Omega 6 fatty acids are considered “pro-inflammatory,” benefiting the animal’s immune function during times of dis-ease and infection. Thus, it is important that the relationship of Omega 3 and 6 be balanced

when adding fat to horse ra-tions. While the exact propor-tion of these two compounds is not specifically known, greatly exceeding a ratio of 5:1 (Omega 6:Omega 3) reduces benefits of fat addition even to the point of interfering with forage digest-ibility and metabolism.

Oils from grains (corn, barley, oats, rice, etc.) all have higher percentages of Omega 6 than Omega 3. Fresh forage contains higher proportions of Omega 3, albeit in low concentrations. Most unsaturated oils, such as sunflower and corn, contain high concentrations of Omega 6 while flax, canola and, to a lesser degree, soybean oils con-tain more Omega 3.

Be aware that simply increas-ing the amount of fat fed may not be suitable for every horse. The Journal of Veterinary

Medicine reported research that found ponies fed in excess of their calorie requirement produced a 25-fold increase in blood insulin concentration. This suggests that glucose in-tolerance and insulin resistance potentially can occur in horses fed high-fat diets when energy is fed beyond their caloric needs. Remember, insulin resistance increases risk for laminitis. Therefore, understanding of energy needs is important when deciding the best possible ration for the horse.

Feeds formulated by Tennes-see Farmers Cooperative take these factors into account to provide appropriately balanced products. Please feel free to contact equine specialists at your local Co-op to help in pro-viding the best ration for your horse.


“In the wild, you, me, and everything else is a predator to a mustang,” Kimber says. “If you can show a mustang that you are a herd leader who will protect them, they will follow you to the ends of the earth.”

Since being introduced in 2007 to the mustang adoption program administered by the BLM and the Mustang Heritage Foundation (MHF), Kimber has honed her skills as a “herd lead-er.” She was raised on a 1,600-acre cattle and horse ranch near the Cheatham County line in West Nashville and developed an

Kimber Goodman leans close to the mustang geld-ing, speaking in hushed

tones. The animal is calm and responds to Kimber’s gentle commands. With a slight tug on a rope, the equine trainer coaxes the horse to lie on his side, and after several more minutes of her nearly inaudible murmurs, Kim-ber is allowed to drape herself across the spotted gray body.

Kimber looks up and smiles broadly at her husband, Sam, watching from outside the train-ing pen.

“This is what total trust is all about,” she says quietly.

It is nearly incomprehen-sible that only 60 days ago, this horse — now named Adobe Red Storm — was a nameless, feral member of a mustang herd roaming the scrubby prairies of Wyoming, one of some 38,000 “wild” horses spread across 10 states, as estimated by the U.S. Department of Interior’s Bureau of Land Management (BLM). Malnourished and fighting for survival, “Stormy” was part of a BLM roundup and, in an ex-tremely fortuitous stroke of some far-away computer key, was as-signed to Circle G Ranch Equine Training Facility in Columbia under the care of Maury Farmers Cooperative members Kimber and Sam.

uncanny facility for communi-cating with horses by watching her father, W.D. Dozier, a trainer, farrier, and blacksmith.

“I’ve been around horses as long as I can remember,” she says. “It’s just second nature.”

After years of training “con-ventional” breeds, Kimber says she was apprehensive when the subject of mustangs arose.

“A dear friend of mine suggested I get involved, and my first reaction was, ‘Why would I want to fool with a mustang?’” says Kimber, who formerly specialized in the Ara-bian breed. “I turned my nose up. But after I was exposed to them and talked to the [AMF] people, I became interested.”

In 2009, Kimber applied to be a trainer for the Extreme Mustang Makeover through the MHF. Trainers are issued a mustang that they must gentle and train within 100 days to compete in the Makeover, a two-day show that culminates in a competitive bid auction of the horses with proceeds returning to the BLM program, she says.

“Acceptance as a trainer also enrolls the individual into the Trainer Incentive Program [TIP],” explains Kimber. “You can become a TIP trainer without doing the Makeovers. Guidelines state that the ap-proved trainer is responsible for gentling the animal and locating a buyer within a 90-day period, after which they are reimbursed for their expenses.”

Kimber’s first mustang was a rambunctious gelding she dubbed Nevada Two Socks.

“Those first few days, he showed me a thing or two,” she laughs. “He tore up my round pen panels, tried to eat me, tried to stomp me, and a few other things. But we

Columbia horse trainer Kimber Goodman finds niche communicating with the West’s legendary equine

Columbia horse trainer Kimber Goodman uses a backing technique to help gentle Adobe Red Storm, a mustang gelding. Only two months after being rounded up as a feral member of a wild mustang herd in Wyoming, “Stormy” is training for competition in the Extreme Mustang Makeover in Murfreesboro Oct. 21-23.

Kimber consults with her husband, Sam, while training 5-year-old mustang Twin Peaks Black Crow on the “playground” obstacles of the couple’s training facility.

Mustangs are freeze-branded by the Bureau of Land Management after they are captured. Each brand contains coded background information.

lColumbia


ironed that out within a few weeks. He was a blast — I had a great time with him.”

Working with Nevada Two Socks was a learning experience, she says, pointing out that mus-tangs require a different training approach. Upon arrival at the ranch, each horse is offloaded into a secure stall in the Good-mans’ renovated, 100-year-old barn. After a few days of acclima-tion, the mustang is moved into a small, outdoor stall and then to a special, high-walled ring where it is introduced to tack. At each step, Kimber works to calm the animal and gain its trust.

“They are extremely smart,” she says. “They’ll test you at the beginning, so you have to be on your feet.”

Sam, a custom motorcycle shop owner and longtime farmer, says you can’t handle mustangs the “old cowboy way.”

“In the movies, those guys jump on their backs and hang on until the animal is subdued,” he says. “That’s not the way to break a horse. Kimber works with them for several weeks before ever getting them under the saddle. It’s all about the groundwork. They just need to know what’s going on and what’s expected of them. When they figure that out, they usually don’t even buck at all when Kimber rides them the first time.”

Kimber quickly learned that in contrast to a healthy dose of spirit and intelligence, mustangs usually arrive at their adoptive home extremely malnourished.

“It’s just the nature of their hard-scrabble lifestyles on the plains,” she says. “They’re on their own and rely on what the earth can provide for them.

When we bring them into domesticated life, we often find them to be underweight with poor coats and ragged manes.”

Early in 2011, she met with Tennessee Farmers Cooperative equine specialist Kim Smith to develop a new nutrition program and began feeding Co-op Winner’s Cup Advantage 1200 (#319).

“We use Advantage because of the fat and protein it contains along with all of the vitamins and minerals,” she says. “Since we started with it, I’ve got-ten nothing but accolades and compliments on how good my horses look, how wonderfully they’ve developed their muscu-lar systems, the quality of their manes and coats, and the even-ness of their demeanor.”

The feed, she says, elimi-nates the “energy spikes” often associated with high-sugar “sweet feeds.”

“Just as humans don’t need a lot of sugars and carbs in our diets, the same is true with hors-es,” she explains. “They should have high fiber and lots of pro-tein, and that’s what Advantage provides. Plus, they enjoy the taste. They eat it up right away, there is very little waste, and because of the high quality, it takes less to maintain them. My feed bill has gone down since I’ve switched to Advantage.”

Kimber says the feed works equally well with all the horses — usually between 10 and 15 — she keeps at any given time. Along with providing other types of equine services, including riding lessons, she has fully sad-dle-trained five mustangs since 2009. Last year, she showed one of her favorites, Blazing Wyo-

ming, to within four points of a top 10 finish at the Extreme Mustang Makeover at Mur-freesboro’s Miller Coliseum. Such was her attachment to the horse, she decided to bid on him herself. Bids usually begin at $125 — the standard BLM adoption fee — and Kimber and Sam decided beforehand that $500 was their maximum bid.

“You’re riding your mustang around the coliseum during the bid process, so you can only hear what’s going on over the PA,” she explains. “Well, $500 was the first bid, and it went to $800 immediately after. I was just devastated, and tears were streaming down my face. Then it went to $900, $1,000, $1,300, and they said it was over. I knew he was gone.”

Kimber quickly left the floor, removed “Wy’s” saddle, and re-turned to the bidding area to find out who had “won” the horse.

“I had to sign some papers to release him, and as I went to do that, the lady reached over and shook my hand,” she recalls. “She said, ‘Congratulations — he’s yours.’ It was then I realized that Sam had been the high bidder. He actually bought him for me. It still brings tears to my eyes, and Wy and I have had some great experiences together since.”

Kimber says there’s a won-derful sense of fulfillment in transforming wild mustangs into highly skilled mounts.

“For one thing, they make wonderful, skilled companion horses,” she says. “Wyoming loves cows, and you can rope off of him, herd, whatever. I’ve seen mustangs do English riding, dressage, reining, hunter/jump-

ing, and just about everything else. I’m currently training one as a trail horse for returning combat soldiers with post trau-matic stress syndrome. Horses just have a way of calming and bringing out the best in people.”

A sense of purpose is impor-tant for the mustang, she adds.

“In the wild, a mustang stal-lion has to fight nearly every day just to survive,” she says. “There can be only one stallion in a group or herd, and the others are shunned out. Here, in ad-dition to nutrition, shelter, and protection, we can offer them a job, of sorts. They can become what I call ‘valuable citizens.’ They are calm, well-rounded, and can handle life. And they make life much better for the people around them.”

ABOVE: Maury Farmers Cooperative salesman Rob Eubank visits with Kimber and Blazing Wyoming. RIGHT: Kimber gentles Stormy, gaining his trust using low-stress techniques.

For more information

To learn more about Circle G Ranch and Equine Training Facility, call Kimber at 931-205-8195. For more information on mustang adoptions, visit www.mustangheritage foundation.org or www.blm.gov. You can also see Kimber and Stormy in action at the next Extreme Mustang Makeover event Friday through Sunday, Oct. 21-23, at Murfreesboro’s Tennes-see Miller Coliseum. For details, visit www.extreme mustangmakeover.com.

As a longtime epilepsy patient, Kimber says working closely with mustangs has a calming affect and has nearly eliminated her seizures.


Arrington new UT Ag Institute chancellorLarry Arrington, who has

worked at the University of Florida (UF) since 1981, is the new chancellor of the University of Tennessee Institute of Agri-culture (UTIA) in Knoxville. He began his duties Sept. 12.

Arrington, most recently pro-fessor of agricultural education and communication at UF, was recommended by UT President Joe DiPietro and named chan-cellor by the university’s Board of Trustees.

“The University of Tennes-see owes much of its statewide presence to the Institute of Agriculture,” DiPietro said in announcing the hiring of Ar-rington. “It is a critical part of UT’s overall mission as our state’s land-grant institution, and many citizens rely on the Institute for guidance through its programs in agriculture and agricultural research, youth development, education, vet-erinary medicine, family and consumer sciences and com-munity development.

“Larry is a nationally recog-nized administrator and an out-standing leader, and his prior experience will serve UTIA very well in his role as chancellor. I worked closely with him at the University of Florida, and I know with certainty he will be a great fit.”

Arrington served as interim senior vice president for agri-culture and natural resources at UF’s Institute of Food and Agri-cultural Sciences from 2009 to 2010. Prior to that, he was dean of the Florida Extension Service from 2004 to 2009.

“It is really great to be at the University of Tennessee,” said Arrington. “When I was invited up here to look around, I found a fantastic level of commitment among our faculty and staff and a real belief in what they do. The enthusiasm was incredible.”

A native of Plant City, Fla., Arrington earned his bachelor’s degree in agricultural and extension education at UF, his master’s in vocational educa-tion at the University of Geor-gia and his doctorate in agricul-tural and extension education at the Ohio State University. He and his wife, Candace, have three children.

Arrington was presented the Gene Trotter Agricultural Lead-ership Award in 2010 by the Wedgworth Leadership Institute and received the Association of Public and Land-grant Universi-ties Award for Service to the Ex-tension Committee on Organiza-tion and Policy last year. He was named a distinguished alumnus by Ohio State’s College of Food, Agricultural and Environmental Sciences.

University of Tennessee Institute of Agriculture (UTIA) Chancellor Dr. Larry Arrington, center, and wife Candace talk with Bob Brinkmann during a recent UTIA donor lunch.


To fans of the University of Tennessee Vol-unteers, it may not come as a surprise to learn that Co-op has inked an agreement to be a sponsor of Vol Network programming.

After all, several 30-second Co-op radio ads have been running since the Vol football season began back in August as part of announcer Bob Kesling’s daily Vol Notebook reports. Each ad tack-les a different subject, from wide-ranging support of the cooperative system to Co-op’s vast product lines. These spots will continue throughout the Vols’ basketball season, too.

A 30-second Co-op television commercial produced by TFC’s Communications Department is also airing during weekly replays of UT games on Knoxville Channel 30 and SportsSouth TV sta-tions. In addition, Co-op ads are featured in UT’s football, men’s basketball, and women’s basketball guidebooks.

“We’re proud and excited about this new relationship with the Vol Network,” says Keith Harrison, Tennessee Farmers Coopera-tive marketing, advertising, and promotions coordinator. “Co-op and UT fans just naturally intersect — our coverage is basically the same — so it’s just a no-brainer that we should work together.”

Harrison says the Vol Network is composed of some 70 radio stations statewide with coverage throughout Tennessee and into its neighboring states. The television programming also reaches a wide audience. Replays of UT football games are broadcast on Knoxville Channel 30 Sunday at 7 p.m., and SportSouth channels Sunday at 10 p.m., Monday at 8 p.m., and Tuesday at noon (all times Eastern). The TV commercial can also be viewed on Co-op’s YouTube channel at http://youtu.be/PB2y9TKJnGk.

Co-op sponsoring Vols radio, football game TV replays


When Mark Guenther of Mossy Pond hitches his horse to the vin-

tage sorghum mill at Ellington Agricultural Center in Nashville in mid-October, it’ll mark the 19th year for the Overton Coun-ty farmer to show thousands of curious visitors how old-time molasses are made.

Mark and wife Sherrie are among talented, dedicated demonstrators who return year after year for the Music & Mo-lasses Arts & Crafts Festival, a fund-raising event staged by the Tennessee Agricultural Museum. The 2011 festival is Saturday and Sunday, Oct. 15 and 16, from 9 a.m. to 4 p.m. Saturday and 10 a.m. to 4 p.m. Sunday. Parking is free, and admission is $5 (children 4 and under free).

The sweet smell of cook-ing molasses will mix with the vibrant sounds of country, bluegrass, and gospel music as this year’s festival, with its theme of “Country Comes to Town,” spreads over the three-

acre hillside site. Two full days of activities are planned for the entire family, says Museum Director Anne Dale.

“Of course, we’re fortunate to have people like the Guenthers who come year after year, but we also have many others who will be making their first appearances here,” Dale says. “It all adds up to plenty of things for visitors of all ages to see, do, and enjoy.”

While the molasses-making area will still be a centerpiece of the activities, visitors will also be drawn to the 20-foot teepee of Native American musician and storyteller JJ Kent of Mt. Juliet. They can go inside to visit with Kent and perhaps hear the NAMMY (Native American Mu-sic Award) award-winning “2009 Flutist of the Year” play a tune.

“Two Cooks and a Fire” will also appear for the first time at this year’s festival. Over an open fire, Phyllis Razo of Mur-freesboro and fellow cook Terry Carter will demonstrate cooking equipment, recipes, and utensils

from the 19th century. They’ll even orchestrate an old-fash-ioned taffy pull each afternoon.

Historic log cabins provide a fitting backdrop for such ac-tivities as apple butter-cooking, soap-making, and blacksmithing. The popular Country Hollow area will feature turned wooden bowls, metal and wire sculp-tures, live plants, crafts, and holiday decorations. Nearby will be the Front Porch Market, an enterprise launched last year by volunteers who design and make unique items to sell, with all proceeds going to the museum. Among the handmade pieces are handsome walking canes carved by Henry Russell from wood of cherry and walnut trees that once graced the lawn of the Gov-ernor’s Mansion in Nashville.

As always, children can par-ticipate in fun and educational festival activities. Leading the way will be the popular “Farmer for a Day” attraction along with making pottery and visiting with “Sam the Balloon Man.” Young-

sters can feed and milk goats, compete in stick horse races, and pick their own pumpkins.

Festival visitors of all ages can enjoy free wagon rides as well as numerous musical and entertainment acts. As for food, a wide array will be of-fered — from salads and smoked turkey legs to white beans and cornbread, barbecue, burgers, sandwiches, and fried Snickers.

For more information on the festival, call 615-837-5197 or visit tnagmuseum.org.

Activities galore await visitors to this year’s event Oct. 15 and 16Music-molasses mixture makes for fun festival

At a special Music & Molasses Festival exhibit, noted historian E.J. Neeley of Arrington will give a moving presentation, “And So We Mourn,” about how Tennesseans dealt with Civil War losses.



lDixon Springs

When Tilman Dixon carefully located and built the two-

story log cabin dubbed “Dixo-na” near a bubbling spring in North Carolina, he had no idea the structure would end up squarely in Middle Tennessee, having never moved an inch.

It was the map that moved — not the cabin.

Dixona, reputed to be the oldest house in Middle Tennes-see and the genesis of the town of Dixon Springs, was erected in 1788 — 11 years before North Carolina was halved and the western portion became Ameri-ca’s 16th state: Tennessee.

“That’s a neat little fact,” says Faith Young, Dixona’s owner and resident and a customer of Smith Farmers Cooperative. “It was the first courthouse, first tavern, first post office, the first everything around here.”

There were, in fact, many firsts associated with Dixona, which is located along High-way 25 on the Trousdale-Smith County line. In early 1787, Maj.

Tilman Dixon and Col. William Walton, both lauded Revolution-ary War soldiers, arrived in the region to stake out their mili-tary land grants — the first two recorded in the area that would become Tennessee. Issued March 14, 1786, Tilman’s grant was for 3,840 acres along newly named “Dixon Creek.” Five years earlier, Tilman had been part of a survey team commis-sioned by the North Carolina Assembly to explore lands along the Cumberland River, and the soldier had taken special note of the Smith County area.

“In those days, you apparently had to be a jack-of-all-trades,” says Stephen Young, a Nashville attorney and son of Faith and her late husband, Billy. “Til-man was not only the area’s first settler, but he served as the first postmaster, was one of the first magistrates, and was the first merchant and tavern-keeper. We don’t know much about him per-sonally other than he frequently wore deerskins, enjoyed play-ing cards, and was a decorated soldier.”

In fact, says Stephen, Til-man was noteworthy enough

as a Revolutionary War soldier that he was mentioned specifi-cally in a correspondence from George Washington. This reputation as a leading citizen apparently followed him to his new homestead, because in the years after Dixona was built, the home became not only a regional gathering hub but also a popu-lar overnight stop for dignitar-ies traveling between Knoxville and Nashville. Included among these were Revolutionary War hero and first Tennessee Gov-ernor John Sevier and U.S. Constitution signer William

DixonaTennessee’s Hidden History

Since before George Washington was president, Dixon Springs’ historic home, Dixona, has watched over Smith County

Walls of time Story and photos by Mark E. Johnson

Built by settler Tilman Dixon 223 years ago, “Dixona” is reputed to be the oldest home in Middle Tennessee. Located along Highway 25 at the Trousdale-Smith county line, the home was, among other firsts, the first Smith County courthouse, the area’s first tavern, and a popular overnight stop for traveling dignitaries in the 19th century.

LEFT: In 1797, future King of France Louis Philippe slept in this bedroom on the second floor of the log portion of the home. RIGHT: Smith Farmers Cooperative customer Faith Young has owned and lived in the home since the late 1960s.


LEFT: The Victorian design of the rooms of the brick wings, added in 1858, contrasts the rough log walls of the original section.RIGHT: This vintage drum and many of the home’s other furnishings are correct for the time period, but not original to Dixona.

Blount, who was instrumental in the creation of the state of Ten-nessee.

In 1797, Dixona was even visited by Louis Philippe — then French Duke of Orleans and later King of France. He was traversing America on an itiner-ary laid out personally by Gen. Washington, and in his diary (published later to much com-mercial success), the Duke noted that his traveling party “had, at Major Dixon’s, the luxury of cof-fee and two beds for four.”

By the standards of the day, the cabin was roomy enough to handle a larger-than-average contingent, but family legend has it that the Frenchman rudely demanded more space.

“They say that Philippe was dissatisfied with his sleeping ar-rangements,” says Stephen with a laugh. “He apparently wasn’t happy that he was rooming with Tilman’s two sons. The story goes that Philippe said, ‘I’m a prince and need a room of my own,’ to which Tilman replied, ‘Well, my sons are princes, too, and they’ll be in there with you!’”

Despite the Duke’s misgivings, Dixona continued to emerge as the region’s center of govern-ment and commerce. After Smith County’s creation in 1799, the county’s tribunals were held there, and it became the Smith County Court House for a time, all the while operating as a tav-ern as well. During these years, Smith County encompassed a much larger area — some 135 by 100 miles — which no doubt created lots of activity for Dixona and often necessitated Gov. Sevier’s presence at the home, according to county records.

After Tilman’s death in 1816, the property began changing hands and became predominant-ly used as a private residence. It passed into the family of Col. James Vaughn, who decided to enlarge it, and in 1858 added two large, identical brick wings and double porches, more than doubling the size to upwards of 4,500 square feet. Only four years later, Federal and Confed-erate troops clashed just a few miles away to the west in the Battle of Hartsville, but unlike many large homes near Civil War battlefields, Dixona was appar-ently unaffected.

“I’ve never heard mention of the war in connection with this

place,” says Faith. “They didn’t use it for a hospital, nor did they shoot any bullet holes into it.”

Not much is known about the home after the Civil War years until it was purchased by Samuel Martin Young — Billy’s grand-father — in the early 1900s. It has remained in the Young family ever since, and today the exposed, hand-hewed beams and logs are still strong and straight and the foundation as stable as the day it was laid. Facing due south and shaded by towering oaks and maples, the structure’s natural air-conditioning — a gentle breeze moving through strategically opened windows — has served its many generations of inhabitants dutifully through-out some 223 years, even on the hottest of summer days.

“The house was rented to vari-ous folks in the ’20s and ’30s, up until Dad returned from World War II in the mid-1940s,” says Stephen. “He moved back in and lived here until he passed away in 2005.”

Stephen describes his father as a “Renaissance man” who would’ve been at home with the likes of Tilman Dixon himself.

“Dad was a surveyor, hunter, and fisherman and was a state

senator,” Stephen says. “He even did great rockwork around the foundation of the house. He loved this place and was con-stantly working on it, making improvements. And, of course, Dad spent a lot of his time farm-ing and raising cattle.”

Although historical record is spotty on the subject, it is likely that agriculture has been con-stant on the farm from the day Tilman moved in. Stephen says he recalls mention of the settler raising commercial crops with, possibly, slave labor. Remaining just behind the residence are a smokehouse and kitchen house — both of which are believed to have been built by Tilman — that were used by the Youngs until recent years to slaughter hogs and cure meats. Now in her mid-80s, Faith still has a 50-head herd of polled Hereford cattle, the breed Billy introduced to the farm in the 1960s.

“I’m still raising cattle,” Faith says with a smile. “I’ve got help, but I do the parts that appeal to me, which is breeding them and preparing them for sale. I prob-ably spend three or four hours a day dealing with them. We also used to have corn and tobacco but stopped those some years

back. And I can remember there being 200 chickens on the place, flapping around and roosting on the porches.”

In an effort to protect the home and farm — comprising only 150 of the original 3,840 acres — Faith contracted with the Land Trust for Tennessee in 2007 to donate the property as a conservation easement, ensur-ing that the scenic, wildlife, and agricultural resources of the land will be permanently protected and restrictions will be placed on future development.

“Honestly, I can’t imagine being able to do this and choos-ing not to do it,” she says. “I love open spaces, and I want others to be able to enjoy them, too. [The conservation easement] will ensure that my son’s children and their descendants will be able to come here and hunt and fish and simply enjoy the place. It just makes me happy to know that Dixona will be protected from now on.”

To arrange for a private tour of Dixona, email Faith Young at [email protected]. To learn more about conservation ease-ments, visit the website of the Land Trust for Tennessee at www.landtrusttn.org.

LEFT: The farm’s smokehouse, left, and kitchen house are believed to have been built at the same time as the main house. RIGHT: Faith shares a laugh with her son, Stephen, left, and Smith Farmers Cooperative Manager Phillip Evitts.



James R. (Jim) Graham, an award-winning farmer who served on Tennessee Farmers Cooperative’s board of directors from 1985-91, died Sept. 9 at his Newport home at age 75.

Funeral services were Sept. 12 at First United Methodist Church in Newport where Mr. Graham served on the Admin-istrative Board and was active

in his Sunday School class. Burial was in Newport’s Union Cemetery.

Born in Jefferson County to the late William A. and Myrtle Seals Graham, Mr. Graham was also preceded in death by his wife, Yvonne Ladd Graham, in 2005 and a son, John Howard Graham, in 1994. He is sur-vived by three daughters, Julie

Graham Walker, Elizabeth Gra-ham Parker, and Nancy Graham Brawley; another son, James R. (Jay) Graham; seven grandchil-dren and one great-grandchild.

Mr. Graham was raised on a farm in Loudon County. He graduated from Loudon High School and received an associ-ate degree in agriculture from the University of Tennessee in Knoxville in 1957. After return-ing home in 1958 to manage the family dairy farm when his father was stricken with cancer, Mr. Graham was named Ten-nessee Jaycees Young Farmer of the Year in l959.

The Grahams moved to Cocke County in 1969 where they established a 1,500-acre farming operation that included corn, soybeans, wheat, and to-bacco. In 1980, while farming in partnership with son Jay, Mr. Graham was named Tennessee/Lancaster Southeastern Farmer on the Year in 1980 by the Sun-belt Expo in Moultrie, Ga.

Farmer-owned cooperatives played in important role in Mr. Graham’s life and career as a farmer and agribusinessman. He was a member of Cocke Farmers Cooperative for some 40 years, serving several times as a director and three years as board president. In 1984, he was elected to a seven-year term on TFC’s board of directors and was chairman in 1991.

When TFC celebrated its 50th anniversary in 1995, Mr. Graham pointed to unity as one of the real strengths of the Co-op system in Tennessee. “In our federated system, we work from local Co-ops up, and I think that gives us more strength and stability in our organization,” he said 16 years ago. “There’s a lot of camaraderie in our organiza-tion … making us stronger.”

Besides his Co-op affiliation, Mr. Graham was at various times chairman of the Cocke County Commission, president of the Cocke County Farm Bureau, chairman of the Cocke County Natural Resources Conservation Service, and chairman of the Farmers Home Administration of Cocke and Hamblen counties.

Past TFC director Grahamdies at his Newport home

An effective leader, James R. Graham was a dedicated champion of the Co-op cause, serving as president of his local Cocke Farmers Cooperative and chairman of the board of Tennessee Farmers Cooperative.


Story and photos by Mark E. Johnson

In just its second year, the Co-op Knows Beef Bonan-za has firmly established

itself as one of the premier beef-related field days in Ten-nessee. A casual glance at the Miller Coliseum parking lot, meeting rooms, and lunch line at the Aug. 23 event in Mur-freesboro left no doubt that Bonanza had arrived.

“It was standing room only,” said Keith Harrison, Tennessee Farmers Cooperative market-ing, advertising and promotions

coordinator and one of the event’s organizers. “You liter-ally couldn’t fit another person into the meeting room during several of the educational semi-nars. It was an exciting day.”

Following the model of the inaugural Bonanza in Mor-ristown in 2009, along with several Beef Extravaganza field days conducted by Mid-South Farmers Cooperative, the event featured three educational sem-inars, two demonstrations, and a 54-vendor trade show that filled the coliseum floor and a large section of the venue’s perimeter walkway.

Apparently, said Harrison, the itinerary and pre-event publicity struck a chord with prospective attendees.

“We estimate that more than 1,000 people attended,” re-ported Harrison. “This includes farmers, vendors, industry partners, Co-op employees, and special guests. Member Co-ops arranged for 10 passenger buses and five large vans to transport attendees, and many farmers drove themselves to the event. We really credit the member Co-op managers and employ-ees for getting the word out as well as the tireless work of the planning committee led by Williamson Farmers Coopera-tive Manager Larry Dale and Lawrence Farmers Cooperative Manager Damon Deese.”

Seminars conducted during the event included “Manag-ing the Cow Herd to Maximize

In only its second year, Co-op Knows Beef Bonanza field day packs the house at Miller Coliseum in Murfreesboro

‘Standing room only’

lMurfreesboro

A crowd estimated at 1,000 people, including beef producers, vendors, Co-op employees, ag industry professionals, and special guests attended the Aug. 23 Co-op Knows Beef Bonanza field day at Miller Coliseum in Murfreesboro. The event was created by Co-op planners to offer networking, fellowship, educational, and customer appreciation opportunities.

TOP: Tennessee Farmers Cooperative Farm Hardware product specialist Eric Saddler, right, visits with farmers at a Co-op booth. ABOVE: TFC staff veterinarian Dr. Kevin Cox conducts a seminar.


Reproductive Efficiency” by Dr. Justin Rhinehart, University of Tennessee beef cattle Extension specialist; “Managing Nutrition for Maximum Reproduction,” Dr. Gary Bates, UT Extension forage specialist, and Royce Towns, with TFC’s Animal Nu-trition Division; and “Healthy Beef Trends,” Valerie Bass, Ten-nessee Beef Industry Council.

Rhinehart said it’s rare to have such a large crowd assem-bled for an educational seminar.

“There were around 450 [attendees] at the two seminars I presented,” he said. “The pro-ducers were very serious about it, and I think they left the event with some very valuable beef production information for their farms.”

Two demonstrations held on the coliseum floor were also well attended — “Bull and Cow Reproduction” by Dr. Kevin Cox, TFC staff veterinarian, and “Injection Site Management” by Dr. Jody Wade, B.I. Techni-cal Services veterinarian. Cox’s demonstration included a real-time breeding soundness exam of a bull and a heifer reproduc-tive soundness evaluation, and Wade stressed the importance of proper vaccination tech-niques using real-life examples.

Harrison deemed the trade show a “resounding success” with vendors representing everything from hay equipment to animal health products. Jason Jones, territory sales manager for livestock scales manufac-turer Tru-Test, said the turnout was “over the top.”

“I set up booths at many pro-ducer trade shows in the eastern U.S., and this was easily one of the best that I have worked,” Jason said. “From 8:30 that morning until after lunch was served, I didn’t even have time to go get a soft drink. Producers consistently visited the booth, and they all had great questions and legitimate interest in the products. I’m looking forward to the next Beef Bonanza.”

Although a date hasn’t been chosen, Harrison said, planners are already looking into another Bonanza. He urges producers to “stay tuned.”

“An event like this requires an enormous amount of plan-ning, but the importance of the beef industry in the South-east will undoubtedly prompt

another Co-op Knows Beef Bonanza sometime in the near future,” Harrison said, noting that cattle and calves led Ten-nessee’s agricultural enterprises in 2010 with cash receipts of some $540 million. “Along with other seminars and demonstra-tions as well as the expertise of the product managers and the technical and field staff of the cooperative system, the Co-op Knows Beef Bonanza is just another way Co-op can dem-onstrate its commitment to the beef industry in our region.”

A standing-room-only crowd packs the Miller Club, a meeting room at Miller Coliseum, for a seminar conducted by Dr. Justin Rhinehart regarding cow herd reproductive efficiency. Organizers say several of the day’s seminars were heavily attended as were the two demonstrations held in the arena.


Johnny Brady’s shirt is sweat-soaked after mend-ing a fence on his 300-acre

Riceville dairy farm, but that doesn’t seem to matter to the young visitor waiting for him when he arrives home.

It’s Johnny’s 2-year-old grandson, Nate Brady, who hops up in “Papaw’s” lap to look at farm equipment pic-tured in a sales publication.

“Big tractors!” Nate ex-claims as he points, wide-eyed, at a page featuring several of these colossal machines of little boys’ dreams.

Johnny and “Nana” — Cathy,

his wife of 32 years — exchange ear-to-ear grins as the younger of son Steven’s two boys excit-edly flips through the pages. Nate’s older brother, Noah, is a kindergartener at Rogers Creek Elementary School in Athens, where Steven teaches math.

“Nate loves tractors,” the proud grandfather says. “His dad was the same way when he was that age.”

Johnny says he, too, knew from an early age that farming — dairying in particular — was what he was destined to do with his life. Today, he and son Scott milk around 100 head of registered Jersey cows at the same property where Johnny’s late grandfather, Fletcher, and father, Uyless, started dairy-

ing together in 1946. Fletcher established this property and milked the first cows in 1921.

“It’s always been a family-run operation,” says Johnny, who notes that his cows average 50 pounds of milk per day with 4.7 percent butterfat. “We take a great deal of pride in the milk that we produce and the quality of our herd. And having Scott here working side-by-side with me each day has been one of the most enjoyable things I have ever experienced. He’s been an integral part of our success.”

Johnny says he grew up “learning the value of hard work and being true to your morals and Christianity” from Uyless and mother Josephine, who, at age 90 and 88, respec-

tively, still live in the family farmhouse across Spring Creek from where Johnny and Cathy, their daughter Shelby, a stu-dent at Tennessee Wesleyan College, and Scott reside.

“I was interested in farm-ing from the get-go,” declares Johnny, who has 33 head of registered Angus cattle in ad-dition to the dairy and raises silage corn, orchardgrass, and Bermudagrass. “I could do basi-cally any job on the farm when I was still in grade school and learned to A.I. cattle when I was just 13 years old. My father had an old saying that I still apply to my life and work today: ‘If you tell somebody you will do it, then you do it [even] if it takes the hide off.’”

lRiceville

learneda bunch

LEFT: Riceville dairyman Johnny Brady is the newest Tennessee Farmers Cooperative director, elected in November 2010 to serve Zone 3 in East Tennessee. He and youngest son Scott milk 100 head of registered Jersey cows twice daily and grow corn, orchardgrass, and Bermudagrass at their 300-acre southern McMinn County property. ABOVE: Johnny treasures the moments he gets to spend with family, including looking at farm equipment with his 2-year-old grandson, Nate.

Daily milkings have been occurring at Brady Dairy since 1921. Here, Johnny and dairy employee Mark Hall are hard at work during a recent afternoon milking.


This same philosophy is what Johnny says he has witnessed during his first year on Tennes-see Farmers Cooperative’s board, to which he was elected last November to a three-year term representing Zone 3. Johnny, who’s also a director of his local Valley Farmers Cooperative, succeeded fellow Valley member and dairyman Lowry “Whitey” Dougherty of Madisonville on TFC’s nine-member board.

“It’s gone very well thus far,” Johnny says of his initial year on the state board. “There have been a lot of pleasant surprises. I’ve seen how professionally the business is handled and how TFC, with due diligence, re-searches everything it under-takes. I’ve been very impressed with how TFC works to ensure Co-ops throughout the system are on a level playing field.”

In making the rounds to most of the Co-ops in his East Ten-nessee zone over the past year, Johnny says he has enjoyed the opportunity to see the similari-ties and differences in each of these locally owned business.

“It’s an eye-opening experi-ence to meet employees and

boards of the local Co-ops and hear how they are trying to reach people beyond the boundaries of everyday agriculture,” he points out. “I always leave impressed by their knowledge and understand-ing of why the Co-op system exists.”

Johnny adds that his time on Valley’s board and the fact that he is a full-time farmer have been helpful in communicating with other Co-ops and his fel-low TFC directors. Success on both levels, he says, sometimes involves taking risks and making unpopular decisions.

“When we started building the new [Valley Farmers Co-op] store in Athens a couple of years ago, 99 percent of the people thought we were doing it at the wrong time because of the economy,” admits Johnny, who credits now-retired Valley man-ager Freddy Brewster and his successor, John Walker, for their leadership in the process. “We actually rebid the project, got a cheaper quote, and went ahead with it. We’re serving a much wider customer base now, and our numbers are proving that it was a wise choice.”

While acknowledging that each Co-op faces its own unique set of circumstances, Johnny says there’s one key ele-ment to the road ahead for the system as a whole: service.

“We must deliver on our common goal of being the easiest company to do business with,” he stresses. “We must offer the best value for the dol-lar yet still be competitive and return a dividend to members at the end of the year.

“Sometimes it frustrates me when someone says, ‘I can buy this product cheaper at another place,’” he adds. “I say, ‘Do you want your dividend check back at the end of the year?’

Co-op has to make money for that check to be available. I don’t expect us to always be the cheapest, but we should be the one that very similar businesses will set their prices by.”

Johnny says he’s always spoken his mind, both nega-tive and positive, on business matters. And he believes the “great group of people” on the TFC board and at local Co-ops appreciate this quality.

“No one takes anything per-sonally,” says Johnny. “Everyone has their own opinions, and you learn to respect that. Re-gardless of the situation, I try to keep a level head and be the same person day in, day out.”

Johnny and Scott, center, talk with Valley Farmers Cooperative sales associate Travis Crisp about the animal nutrition program in place for their dairy herd. The Bradys are Valley members and Johnny serves on the Co-op’s board.



Goat producers will have a special educational opportu-nity with an upcoming Master Meat Goat Producer Course planned for Friday, Nov. 4, and Saturday, Nov. 5, at the Tennessee Farm Bureau Fed-eration Building at 147 Bear Creek Pike in Columbia.

The class, conducted by the University of Tennessee Extension and Tennessee State University, runs from 1 p.m. through 9 p.m. on Friday and reconvenes on Saturday at 8 a.m., concluding at 4 p.m. Supper on Friday and lunch on Saturday will be provided. Or-ganizers say intensive sessions are planned so that interested producers can avoid tying up the eight nights it would normally take to complete the comprehensive materials.

Participants who attend all sessions will receive a Master Meat Goat Producer Manual and a certificate of completion

The cost to complete the program is $150 per person or $50 if a participant has a state Premises ID number. Registra-tion is limited to 50 people, and the deadline for registra-tion is Oct. 15.

Contact Richard Groce at 931-375-5301 or [email protected] for registration informa-tion or Ricky Skillington at 931-359-1929 or [email protected] for program details. Additional information and a registration form can be accessed online at: http://cpa.utk.edu/workshops/MMGP2011.html.

Dr. Ron Gill, known for his work in Extension as well as the stockmanship demonstra-tions and clinics he conducts across the U.S., will be keynote speaker at the Kentucky Ten-nessee Cow/Calf Conference on Wednesday, Nov. 2, at the Uni-versity of Tennessee Highland Rim AgResearch and Education Center in Springfield.

During his cattle work-

ing demonstration, Gill, the program leader for Extension animal science and associate department head at Texas A&M University, will be sharing Four Basic Principles of Livestock Behavior and how they can be used to make cattle-handling easier. This will be a live, hands-on demonstration that is sure to educate even the most experienced cattleman.

This one-day conference — a cooperative effort of the Extension arms of UT and the University of Kentucky — runs from 9 a.m. to 3 p.m. and costs $25 per participant. Activities will also include tours of the Highland Rim campus con-ducted by the individuals doing the research and real-world cattle-grading by Mark Barnett, owner of Kentucky/Tennessee

Livestock Market. Breakfast, lunch, and meeting materials will be provided.

Preregistration is encour-aged but not required. For more information or to register, contact Brad Greenfield at 615-446-2788.

Highland Rim AgResearch and Education Center is locat-ed at 3181 Experiment Station Road in Springfield.

Cow/calf conference is Nov. 2

Master Goat Producer class set Nov. 4, 5


What’s Cookin’?

Clip, save, and serve

These colorful caramel-laden Fall Fest Bars will be the hit of tailgate parties or Halloween festivities, says our Cook-of-the-Month for October/November, Lucille Harrison. — Photo by Mark E. Johnson, food styling by Allison Morgan

More than just a stick-to-your-teeth treat on autumn apples and in Halloween buckets, caramel lends its salty, sweet

flavor and gooey, chewy texture to a wide variety of luscious dishes and desserts.

Here’s an interesting fact about caramels: the color comes from a reaction between the sugar and the protein in cream. Called the Maillard reaction after the French scientist who dis-covered it, this is the same chemical process that happens when you toast nuts, barbecue meats, or put on self-tanning lotion.

Have a glass of milk nearby when you try the rich, choco-laty “Fall Fest Bars,” a recipe submitted by Lucille Harrison of Greeneville. This colorful recipe combines a brownie-like base with layers of chocolate chips and melted caramel accented with toasted walnuts and a sprinkling of holiday candies.

“These are great for football tailgaters and Halloween par-ties,” says Lucille, our Cook-of-the-Month for October/No-vember.

Other recipes featured are Peach Caramel Cobbler, Ultimate Caramel-Chocolate Pecan Pie, Caramel Apple Crunch, Cashew Caramel Fudge, Fruit and Caramel Brie, Banana Turtle Cake, and Rice Krispies Candy Deluxe.

Enjoy!

What you will need: Directions:

Gooey goodness of caramel brings flavor of fall to variety of recipes

Chew

October/November 2011 winning recipeFall Fest Bars

on this!

Lucille Harrison, Greeneville, Greene Farmers Cooperative

• 1 (14-ounce package) light caramels

• 2⁄3 cup evaporated milk, divided

• 1 box chocolate cake mix

• 2⁄3 cup margarine, melted

• 1 cup chopped walnuts, toasted

• 1 cup chocolate chips

• 1⁄2 cup M&M candies

Preheat oven to 350º. Spray with cooking oil and dust with cocoa powder in a 13-x-9-x-2-inch baking pan. Melt caramels in a heavy saucepan with 1⁄3 cup evaporated milk over low heat. When caramels have melted, remove from heat and set aside.

In a large bowl combine cake mix, margarine, remaining 1⁄3 cup evaporated milk, and walnuts. Stir until well mixed. Press half of dough into prepared pan, reserving the rest for topping. Bake for six min-utes. Remove from oven and sprinkle chocolate chips over baked crust; drizzle caramel mixture over choco-late chips. Crumble remaining dough mixture over caramels and sprinkle with M&Ms.

Return to oven and bake for 15 to 18 minutes. Cool slightly; cover and refrigerate for at least 30 minutes before slicing with a pizza cutter. Store brownies in refrigerator in a covered container.

Peach Caramel Cobbler

1 (29-ounce) can sliced peaches

1⁄4 cup all-purpose flour1⁄4 teaspoon sugar1⁄2 teaspoon grated lemon

rind1 (11-ounce) package

refrigerated caramel danish rolls with nuts

3⁄4 cup ginger ale1 tablespoon butter or mar-

garineDrain peaches; reserve 1 cup

liquid, set aside. Combine flour, sugar, lemon rind, and nut mixture from package of rolls. Stir in gin-ger ale and reserved liquid. Cook until smooth and thick. Add mar-garine and peaches; bring to a boil. Pour mixture into lightly greased 8-inch pan. Separate rolls and ar-


What’s Cookin’?

Breakfast for supper in JanuaryDuring the dreary, cold days of January,

comfort food can serve as a pick-me-up when we’re dreaming of warmer weather. And there’s nothing more comforting than having breakfast for supper — es-pecially since many of us don’t have time to cook a real breakfast in the morning. We’re featuring your favorite “breakfast for supper” recipes in our January “What’s cookin’?” column. The person submitting the best recipe will be named Cook-of-the-Month and receive $10. Others sending recipes chosen for publication will receive $5.

Monday, Dec. 5, is the deadline for submitting these recipes.Don’t forget: Only recipes with complete, easy-to-follow instructions

will be considered for publication. Several recipes are disqualified each month because they do not contain all the information needed to prepare the dishes successfully. Recipes featured in “What’s cookin’?” are not inde-pendently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food-handling, preparation, and cooking procedures.

Send entries to: Recipes, Tennessee Cooperator, P.O. Box 3003, LaVergne, TN 37086. You can submit more than one recipe in the same envelope. You can also e-mail them to: [email protected]. Be sure to include your name, address, telephone number, and the Co-op with which you do business. Recipes that appear in the “What’s cookin’?” column will also be published on our website at www.ourcoop.com.

Facebook exclusive!We receive so many great recipes each month, we can’t print them all! But you can visit us on Facebook for more recipes available only to fans of our page. In October and November, we’re featuring “Brownie Caramel Cheesecake.” Visit www.facebook.com/TennesseeFarmersCooperative and click on “Notes” to get the recipe.

range on top. Bake at 355º for 18 to 25 minutes or until brown.

Yield: Eight servings. Dorothy Jean Beckham

WaynesboroWayne Farmers Cooperative

TUltimate

Caramel-Chocolate Pecan Pie

Crust:2 cups chopped pecans1⁄4 cup sugar1⁄2 stick butterFilling:1 package caramels1⁄4 cup milk1 cup chopped pecans1 (8-ounce) package

chocolate1⁄3 cup milk1⁄4 cup powdered sugar1⁄2 teaspoon vanillaMix crust ingredients and

press into 9-inch pie pan. Bake at 350º for 12-15 minutes.

Melt caramels with 1⁄4 cup milk over low heat; stir often. Pour over cooled crust and sprinkle with pecans. Stir together choco-late, 1⁄3 cup milk, powdered sugar, and vanilla over low heat, stirring often. Pour over caramel-pecan filling. Refrigerate and serve with whipped topping.

Jim BuckPall Mall

Fentress Farmers Cooperative

T Caramel Apple

Crunch

8 cups sliced, peeled tart apples

33 caramels, divided2 tablespoons plus 2 tea-

spoons milk, divided3⁄4 cup all-purpose flour3⁄4 cup quick-cooking oats3⁄4 cup packed brown sugar1⁄2 cup chopped walnuts1⁄8 teaspoon saltDash ground cinnamon1⁄2 cup cold butterVanilla ice cream, optionalPlace apples in a greased 13-x-

9-x-2-inch baking dish. In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often. Drizzle over apples.

In a bowl, combine flour, oats, brown sugar, walnuts, salt, and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375º for 45-50 minutes or until golden brown. Cool for 10 minutes.

Meanwhile, in a heavy sauce-pan or microwave, melt remain-ing caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream, if desired.

Yield: 12-16 servings. Marie Patterson

TaftLincoln Farmers Cooperative

TCashew Caramel

Fudge2 teaspoons plus 1⁄2 cup

butter (no substitutes), softened, divided

1 (5-ounce) can evaporated milk

21⁄2 cups sugar2 cups (12 ounces) semi-

sweet chocolate chips1 (7-ounce) jar marshmallow

creme24 caramels, quartered 3⁄4 cup salted cashew halves1 teaspoon vanilla extractLine a 9-inch square baking

pan with foil; grease foil with the 2 teaspoons butter. Set aside.

In a large heavy saucepan, combine milk, sugar, and re-maining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring con-stantly. Remove from heat; stir in chocolate chips and marsh-mallow creme until melted. Fold in caramels, cashews, and vanil-la; mix well. Pour into prepared pan. Cool. Remove from the pan and cut into 1-inch squares. Store at room temperature.

Yield: Approximately 3 pounds.Theresa Patterson

TaftLincoln Farmers Cooperative

TFruit and Caramel

Brie1 (8-ounce) round Brie

cheese, rind removed1⁄3 cup caramel ice cream

topping1⁄4 cup dried cranberries1⁄4 cup chopped dried apples1⁄4 cup chopped walnuts1 (1-pound) French bread

baguette, sliced and toasted

Place Brie in a microwave-safe bowl. In a small bowl, combine caramel topping, cranberries, apples, and wal-nuts. Spread over Brie. Micro-wave, uncovered, on high for 60-90 seconds or until cheese

is heated through and slightly melted. Serve with toasted baguette slices.

Yield: Eight servings. Mildred H. Edwards

LebanonWilson Farmers Cooperative

TBanana Turtle Cake

1 box super moist Devil’s Food cake mix

1 cup buttermilk1⁄3 cup water1⁄2 cup plus 2 teaspoons veg-

etable oil, divided3 eggs2 medium bananas, finely

chopped1 (14-ounce) bag caramels,

unwrapped1⁄2 cup evaporated milk11⁄3 cups semisweet choco-

late chips, divided1 cup chopped pecansPreheat oven to 350º. Lightly

spray the bottom only of a 13-x-9-inch pan with nonstick cooking spray. Beat cake mix, buttermilk, water, 1⁄2 cup oil, and eggs in large bowl on low speed for one minute, scraping bowl as needed. Pour half the batter into pan. Bake 25 minutes.

Melt caramels with evaporated milk in saucepan over medium heat, stirring frequently until smooth. Stir in pecans.

Sprinkle warm cake evenly with bananas; pour caramel mixture over top. Sprinkle with 1 cup chocolate chips. Carefully spread remaining batter over top. Bake another 30 minutes.

In a small saucepan over low heat, melt 1⁄3 cup chocolate chips and 2 teaspoons oil; stir con-stantly until smooth. Drizzle over cake. Bake for 20 minutes.

Wayne KreisWartburg

Scott Morgan Farmers Cooperative

TRice Krispies

Candy Deluxe

2 sticks butter, divided8 cups mini marshmallows8 cups Rice Krispies1 (14-ounce) bag caramels,

unwrapped1 can sweetened condensed

milkHeat 1 stick butter and

marshmallows in a double boiler until melted. Add Rice Krispies. Divide mixture in two portions; press half into a 2-x-9-x-13-inch pan. Melt 1 stick butter, caramels, and milk until smooth. Pour over Rice Krispies in pan, and then repeat first layer.

Rhonda CoblentzGuthrie, Ky.

Montgomery Farmers Cooperative


Story and photos by Allison Morgan

T he story is as American as … well … apple pie. A small business is born

from humble beginnings, experi-ences overwhelming success, expands into new markets, and creates jobs in the community. And this particular business — Armstrong Pie Company — has repeated this success story at least twice in its history.

The company was founded in 1946 by Billie Armstrong, a skilled cook and savvy en-trepreneur who began making scrumptious Southern fried pies in her Hohenwald home and selling them to eager friends and neighbors. When demand outgrew her own kitchen around 1950, she and husband Avery opened a bakery in downtown Hohenwald and operated the popular business there until Billie died in 1984 at age 72.

After her death, the company was sold and moved to Center-ville, where it remained until 2005 when it was relocated to Phil Campbell, Ala. Two years later, Linden businessman Bert Patterson learned the company was up for sale.

“Armstrong Pies had been a really big company years ago, but it had dwindled down to a small production with a limited deliv-ery route,” says Bert, a native of Perry County. “I’ve eaten these pies all my life and so have many people around here, and I didn’t want to let that tradition die.”

Bert had retired in 2006 after owning and operating a wide range of businesses — from a motel and mobile phone company to a clothing factory and car washes — and told his wife, Dalyn, that the pie

company would be just his re-tirement “hobby.” She says she knew better from the get-go.

“I think he felt like this would be more nostalgic than anything, but it’s ended up as a full-time job for both of us,” says Dalyn, who also owns a Shelter Insur-ance agency and a Merle Nor-man Cosmetics business in Lin-den. “Bert’s just that way. He’s a businessman, and he’s not going to do anything as a hobby for long. He’s going to make it a full-blown business.”

Since then, the Pat-tersons have given the company a complete makeover that’s paying off tremendously. Their first step was to move the factory to downtown Linden — about 15 miles from where it originated in Hohenwald — setting up shop in an old hardware store that they renovated and outfitted with pie-

making equipment. While it made logistical sense to move the factory near their home, the Pattersons, customers of Perry Farmers Cooperative, say it was also a chance to bolster the econ-omy of the county, which has suffered from some of the state’s highest unemployment rates after its auto parts factory closed in 2008. Most of Armstrong’s 12 employees are displaced workers, a special point of pride for Bert.

lLinden

Turnover makeover

Judy Kelley captures freshly packaged turnovers and stacks them in crates for delivery.

Bert and Dalyn Patterson revitalize 65-year-old Armstrong Pie Company

TOP LEFT: A vintage photo of the Armstrong Pie Company operations from the 1950s shows how a team of workers made the scrumptious fried pies mostly by hand. The company was started by Billie Armstrong in 1946 in Hohenwald. RIGHT: Dalyn and Bert Patterson bought the company in 2007 and relocated it to a renovated hardware store in their hometown of Linden in Perry County. LEFT: Today, many of the pie-making processes have been automated, but it still takes dedicated workers like, from left, Sherry Wilson, Michelle Bell, and Joanne Warren to turn out quality products.


“Born and raised here, I wanted to help out the com-munity as much as possible with job opportunities and tax dollars,” says Bert. “We have excellent employees who seem to be very grateful for their jobs, and they all get along and keep everything running smoothly. That’s something we don’t have to worry about at all.”

Since the new factory opened for business in September 2008, those employees have helped the Pattersons grow the Arm-strong brand to pie-in-the-sky heights, from 60,000 pies a year when they purchased the company four years ago to more than 800,000 pies today. Where Armstrong Home Style Turn-overs could once only be found locally, they’re now in super-markets and convenience stores from Florida to West Virginia.

“They were only in about 60 places before,” says Bert. “Now, we deliver to 940 stops ourselves, not counting the dis-tributors we work with. There’s no telling how many locations they’ve got.”

Improving some of the processes and packaging meth-ods helped expand those mar-kets, says Dalyn. The Pattersons added barcodes and nutritional information on the back of each wra pper — both features de-manded by many of today’s dis-tributors and store chains — and installed a machine to seal the packages automatically rather than stapling bags shut by hand.

“We started out doing it just the way the pies had always been done, and it would take us longer to staple them than it would to cook them,” says Bert. “We ramped up production so quick, we’d be here until 11 at night, and we’d go through every stapler in the building.”

The Pattersons also more than doubled the number of flavors available in the Arm-strong line. Chocolate remains the most popular flavor, but the turnovers now come in 12 other varieties, ranging from staples like peach, apple, and cherry to more exotic flavors like coconut, Bavarian crème, and pineapple. First sold for 15 cents each, the pies now cost retail customers a little more than $1.

While turnovers account for about 80 percent of the busi-ness, the company also con-tinues to make piecrusts for commercial customers like res-taurants, cafeterias, and hotels. The crusts are still made with the original “secret formula” perfected by Billie Armstrong, who introduced an early version of the frozen piecrust to retail customers in the early 1950s — before companies like Pillsbury jumped on board with the idea.

“She was making frozen piecrusts and packaging them two to a box,” says Dalyn. “They were so popular, she got swamped and couldn’t keep up with demand. Unfortunately, bigger companies took her idea and ran with it.”

In addition to these company staples, the Pattersons have recently expanded their prod-uct line to include cookies and 3-ounce pecan pies, chess pies, and chocolate tarts. One cookie variety, Nini’s Homestyle Tof-fee, is made with a recipe from Bert’s mother, Dorothy Pat-terson — affectionately known as “Nini” by her grandchildren, including the Pattersons’ daugh-ters, Sarah and Rachael.

“I bet I’ve eaten 10,000 of those cookies in my lifetime,” says Bert. “They’re so delicious, we put them in a two-pack. You can’t eat just one.”

For all the changes, how-ever, the Pattersons say they’ve purposely kept many things the same. They still use Armstrong’s distinctive, colorful, yellow-and-

magenta logo, and they haven’t altered the formula of the turn-over dough and piecrust, either. Though they’re no longer made in Mrs. Armstrong’s kitchen, the Pattersons say they believe the company’s founder would be proud of the products that still bear her name and legacy.

“When you’re making some-thing with so much history, you’ve got a lot to live up to,” says Dalyn. “We hear all the time from customers who talk about how wonderful our pies are now. Many of them say they are just like they used to be. And that’s the biggest compliment of all.”

For more information on the Armstrong Pie Company, visit on-line at www.armstrongpie.com.

After the turnovers are cooked for 31⁄2 minutes in a deep fryer, Cory Gunderson arranges them on trays to cool. Then the pies are transferred to an automatic packaging machine, where they are wrapped in glassine paper and sealed.

When Billie Armstrong started her pie company in 1946, she and her crew did most of the work by hand — even crimping the edges of each turnover with a fork.

Today, the sheer volume of business means the company’s new owners, Bert and Dalyn Patterson, have had to automate many of the processes to keep up with demand. Their turnovers start with the dough prepared in a 500-pound-ca-pacity commercial mixer. Then it goes to the “dough separator,” which is the only 1940s-era original machine left from the previous incarnation of the company. This contraption cuts the dough into flat circles or “pucks,” which then go to a three-person assembly line.

One worker feeds the pucks into an automatic dough-roller to flatten them again. Another adds a dollop of filling with an ice scream scoop and then folds and crimps the edges with a turnover machine. The third worker loads the pies onto a conveyor belt that will carry them through the deep-fryer to cook for 3 minutes.

At the end of the line, another worker captures the pies, places them on a tray, and sets them aside to cool. In a final step, the pies are loaded into an automatic packaging machine where they are wrapped in glassine paper, sealed, and stacked in containers for delivery or shipping.

Tasty task

Armstrong Pie Company worker Michelle Bell adds peach filling to the dough before folding it into a turnover.


His own termsEvery Farmer Has A Story Howell Moss

After serving 20 accomplished years as Marion County’s mayor, Howell Moss happily returns to his agricultural roots

l

Jasper

Marion Farmers Cooperative member Howell Moss runs a combine over one of his corn fields. Howell and son Shane grow 900 acres of corn, soybeans, and wheat in Jasper.

Howell Moss is in the midst of counting, and he’s quickly running

out of fingers.“Let’s see, there was the

development district, the hu-man resource agency, the county commission …,” he calls out, sitting in his Jasper farm’s office with son Shane on a recent rain-drenched day that quashed their plans of combining corn.

“Then there was the finance

committee, all of the health boards, the sanitation corpora-tion …”

The list of organizations grows to 17 before he is finished. The significance? At one time, Howell chaired the boards of each. Simultaneously. As the top elected official — county mayor — in his native Marion County, as Howell was for 20 years, such commitments came with the turf.

“One meeting would start, and when it adjourned the next one would begin,” chuckles Howell, 61, who farmed full time before becoming mayor and continued to pursue agriculture while in office. “After that, there would be another meeting, then another, then another. There were times I would go straight to the field after work and run the combine wearing a suit and tie.”

Howell grew up in a family known for growing crops — not economies. The Mosses were farmers, plain and simple, and Howell had followed suit upon marrying wife Trecia in 1970, purchasing the family dairy from his ailing father, M.J., before transitioning over to a successful hog, beef cattle, and row-crop operation. About as close as Howell got to politics was serv-ing on the boards of both Marion Farmers Cooperative and the lo-cal Farm Bureau. (Shane is now a board member at each).

“I did have a distant relative, Forrest [W.F.] Moss, who was the Tennessee commissioner of agriculture under Gov. Buford Ellington, but I had never run for anything in my life,” says Howell. “I just decided that the county needed somebody to do something because it was going nowhere.

“Here we were, with 26 miles of interstate, an unlimited water supply, and a location that joined Chattanooga. We had everything in the world to offer yet very little to show for it.”

Upon declaring his intentions to run for county mayor, Howell says the reactions he got were varied.

“A lot of folks were surprised but supportive,” he says. “Oth-ers would ask, ‘Why would you even consider doing that?’ I even had people flat-out tell me that I couldn’t win the job. But I had my mind made up.”

Howell proved his naysayers wrong by winning the election, and his legwork during his five-term tenure would pay dividends. He says that when he left office in September 2010 and resumed full-time farming at his 300-acre homeplace along Highway 28 and at 600 other acres around Jasper where he and Shane grow corn, wheat, and soybeans, he took comfort in the fact that he left Marion County in much bet-

ter shape than when he arrived.“We brought in 17 industries

and added about 2,500 good-paying jobs,” Howell points out. “Every company that we brought in has grown since coming here. Once the industrial expansion took place, we were getting revenue without raising taxes, so we built six new schools, a new justice center, and a new health department. We’ve raised our standard of living in Marion County, and I believe other communities throughout our 10-county development district now respect us.”

Being new to the political ma-chine, Howell didn’t have a thick Rolodex of contacts to pull from when he began his industrial recruiting process. So he took a bold first step and went straight to the state’s top official, then-Gov. Ned McWherter.

“I didn’t know bull about what I was doing … not a clue,” Howell confesses. “I was too dumb to know that you don’t just call and ask if you can come and meet with the governor. But he agreed to see me, and ironically Forrest Moss was a dear friend of his, so that helped. He called the commissioner of economic and community development [Carl Johnson], who came over and spent some time with me.”

The fortuitous meeting was a watershed moment for Howell

and Marion County. Less than a year later, vinyl siding company VeriForm became the first new prospect to set up shop in the county, hiring 70 employees. Their workforce has since grown to 250.

“Once we landed VeriForm, the state got a little more con-fidence in us, so they would bring me another prospect [to meet with],” says Howell. “We landed just about every one they brought here.”

Content to now leave the county’s matters to a new re-gime, Howell says he is happy to be back to his agricultural roots. He says there are several paral-lels that can be drawn between his two career paths.

“I used to tell people that running a county government wasn’t that much different from farming,” he says. “You always have more than you can do, you always need more than you can provide for, and you never have enough money to do any of it.”

Howell adds that he’s enjoyed being able to spend more time with Trecia — a 22-year employ-ee of the Marion County Farm Bureau — their eight grandchil-dren, their daughter, Cheris, who lives in Murfreesboro, and Shane.

“It’s been nice coming back home and going back to more of a normal life,” he says. “You miss a few of the people, but it’s been a year now, and I’m perfectly happy just being a farmer where I can pull the tractor under a shade tree in the field and eat a sandwich or sit on the porch with friends and family on a rainy day.”

And though “a lot of things went undone” at the farm dur-ing his mayoral stint, Howell says he has no regrets.

“I believe every generation should step up and do what it is supposed to do for the future of that area,” he says. “Some force called on me for that purpose, I guess.”

Story and photos by Chris Villines


Every Farmer Has A Story

From 1990 through September of 2010, Howell kept an intensely busy schedule, working “in town” as Marion County’s mayor while still tending to his responsibilities on the farm. Despite never having run for political office before, Howell won and was re-elected four times before announcing that he would not seek a sixth term. These days, you’ll most likely catch him involved in his “absolute favorite activity” of tending to his crops and 75 head of beef cattle.

Documents

Grinning ear to ear · 2011. 10. 10. · Church near Pulaski in Giles County illustrated the very first “Our Country Churches” installment in January 1986. As this recent 2011