In The Field Polk

2 INTHEFIELD MAGAZINE JUNE 2012 W W W. I N T H E F I E L D M AG A Z I N E .C O M

INTHEFIELD MAGAZINE JUNE 2012 3W W W. I N T H E F I E L D M AG A Z I N E .C O M

Contents

4 INTHEFIELD MAGAZINE JUNE 2012 WWW. INTHEF I E LDMAGAZ INE .COM

POLK COUNTY

CATTLEMEN’SASSOCIATION

P.O. Box 9005 • Drawer HS03Bartow, FL 33831-9005

OFFICERS& BOARD OF DIRECTORS

President - Charles Clark(863) 412-8349

[email protected]

Vice President - Dave Tomkow(863) 665-5088

[email protected]

Secretary/Treasurer - Justin Bunch(863) 425-1121 [email protected]

Al Bellotto - (863) 581-5515

Ray Clark - (863) [email protected]

L.B. Flanders, DVM - (863) 644-5974

Dewey Fussell - (863) 984-3782

Mike Fussell - (863) [email protected]

David McCullers - (863) 528-1195

Moby Persing - (863) 528-4379

Ned Waters - (863) [email protected]

J.B. Wynn - (863) [email protected]

Alternate - Howard Yates2501 Arbuckle LaneFrostproof, FL 33843-9647

Standing Committee Chairs:

Membership - J.B. Wynn

Events - Kevin Fussell (863) 412-5876

Rodeo - Fred Waters (863) [email protected]

Cattlewomen - President

Marjorie Wood (863) [email protected]

Extension - Bridget Carlisle (863) [email protected]

Sheriff’s Dept. - Sgt. Howard Martin

Cover StoryLuJean Waters

Page 34photos by Lacey Waters

VOL. 6 • ISSUE 10

Business Up FrontPage 10

Safari WildernessPage 12

Tampa Bay’s Fishing ReportPage 14

Grub StationPage 17

Blessing the Young’UnsPage 20

Rocking Chair ChatterPage 22

Polk County Sheriff’s OfficePage 28

Farm Credit-Chairman of the BoardPage 33

RecipesPage 38

Rabies PreventionPage 41

Short Time-Tall SuccessPage 43

®

Even though the beauty of the Azalea has wanedfor the season, it's the perfect time to consider abed of these lovelies for the late fall.

Azaleas are a real "sleeper" of the botanical world. Most ofthe year, they masquerade as a leafy green shrub, and thenfor several weeks they really strut their stuff!

These plants are either evergreen or deciduous shrubs, whose shadetolerance and amazing crepe paper flowers make the azalea one ofthe most popular shrubs in the southeastern United States.The azalea loves filtered sunlight, so dappled shade is beneficial forbountiful flowering. It should be mentioned that their shallow rootsystem makes proper placement and care a must.

As with most plants in Florida, they perform best when protectedfrom the unforgiving afternoon sun. Azaleas are normally unsuc-cessful in alkaline, coastal areas.

They grow in Hardiness zones 6-10, but they do better farther northof our zone 9.

The azalea (Rhododendron) is attractive to butterflies, and is alarval food source for the azalea caterpillar. This caterpillar is foundin north and central Florida, and are capable of defoliating largeportions of the plant. You'll definitely know it when you see it,because of the path of destruction in its wake. The newly hatchedcaterpillars feed communally, making it easy to control them bypicking and discarding infested leaves.

Other insect/mite pests encountered in association with the azalea,are lace bugs, leaf miners/rollers and spider mites. The spider mitedamage appears as a rusty coloration of green leaves. Remember totreat with a gentle, natural product before you break out the bigguns.

So presuming that the soil pH in your area is most likely 5.5 - 6.5,and given the fact that azaleas perform best with an acidy pH of 4.5- 5.5, then how can you lower the soil pH to enable azaleas to thrivein higher pH soil? First, I must tell you that when soil pH is high dueto the presence of naturally occurring lime like marl, sea shells or inthis case limestone, there's no way to lower the pH permanently.There's just too much lime present in Karst terrain to neutralize.You may, however, utilize elemental sulfur, the soil bacteria therebytransforming sulfur to sulfuric acid. The acid then neutralizes alka-linity with which it comes in contact. It may be noted that when thesulfur is depleted, the pH will return to its normal value. This mayoccur in as little as two weeks, depending on the method and rateof application.

Do not attempt to enhance this cycle by putting an inordinateamount of sulfur, as you risk damaging your azaleas, or killing themoutright. If you do amend, never apply more than 5 to 10 poundsof sulfur per 1,000 square feet per application.

Most plants you will select for use in your yard do perfectly fine inFlorida soils with a pH of 5.5 - 6.5. The majority of the soil testsrun by my very competent Soil Testing Committee fall into thatrange. Extreme results obtained by me personally have been 4.1 onthe low (acid) end and 8.2 on the high (alkaline) end. Sometimes Iwonder if the soil has already been amended if the results fall in anunusual range.

So here's the part where I beg, encourage, cajole, suggest a pre-planting soil test available at the County Extension Office for anominal charge of $3.00 per sample. A zipper baggie of fairly cleansoil is all we need.

A fertilizer containing iron and other micronutrients (sometimescalled an Azalia Special Fertilizer) may be applied according topackage directions.

Common diseases of azaleas are leaf and flower gall, petal blightand azalea decline. During wet spring weather, petal blight mani-fests itself as small white spots on colored petals, rust-colored spotson white petals, which cause blossoms to melt into a slimy ooze.

Now this part is pretty important: mushroom rot disease is a nor-mally fatal malady of azaleas, particularly those planted on siteswith buried tree stumps or other organic debris.

While most of the deciduous types of azaleas are native to NorthAmerica, the evergreens are mostly from Eastern Asia. They can livein excess of 10 years in north Florida, but less the farther south yougo. One of the many benefits of Florida life is that you may planthere nearly year round. In addition, you can plant in a container allyear, as they are easily protected in cold weather.

The mature size of your azalea depends on cultivar type. They rangefrom dwarf sizes to 10-12 feet tall and 10 feet wide.

As I am someone who likes to protract to bloom season, I thoughtperhaps if you'd plant Red Ruffles, a ruffled heavy bloomer whichwill bloom in the fall, and plant Duc de Rohan, a salmon pink flow-ering in late fall through early spring, then Southern Charm, a pinkknown for it's vigorous growth, blooming in early spring, andinclude Vivid, a red, double-bloomer of spring, it would increase theduration of blooms in your azalea bed.

Let's not forget the wonderful native varieties such as Florida flame(golden yellow to orange) and Pink Pinxter. U.F.'s "Azaleas at aGlance" bulletin lists five native types.

You should research these plants prior to purchase to determinetheir appropriateness for your yard. After all, you don't want themto become "annual azaleas," but to remain a beautiful viable part ofyour landscape.

With the proper care and maintenance you can enjoy the lush greenfoliage of the azalea, and in their season be blessed with an abundanceof petals which appear to have floated right down from heaven. •

By Debra Howell

MASTER GARDENER


From the Editor Index of Advertisers�ITFM Staff


One of the oldest known diseases of man continuestoday. A bite or a mere scratch from an animal infectedwith the rabies virus can spread this almost always fataldisease to other animals and also humans.

According to the Florida Department of Health web site(www.doh.state.fl.us), the rabies virus pathogenicity, orability to produce disease, contributes to its reputationas one of the most feared zoonotic diseases. Onceintroduced into the body, rabies initially replicates in themuscle, connective tissue, or nerves at the site ofinoculation. Subsequently, the virus moves to the nerveendings, which eventually leads to a migration to thespinal cord and brain.

The site goes on to say, It (Rabies) can also alter theanimals behavior to make it aggressive or unresponsive.Once the virus spreads to the salivary glands, the infec-tion produces large volumes of the virus in the saliva.The abundant virus production promotes opportunitiesfor continued virus transmission. Infected animals cantransmit the virus when they are clinically ill as well as anumber of days prior to onset of illness.

What can you do? Check out wwwwww..ttaammbbaabbaayyvveettss..ccoommfor rabies prevention tips, which include vaccinating alldogs, cats and ferrets against rabies. Don’t leave garbageor pet food outside. It can attract wild or stray animals.If a rabies suspect or confirmed rabid animal bites yourpet and your pet is not currently vaccinated, the onlyoptions are euthanasia or a strict quarantine.

On May 22 a case of rabies was reported in a raccoon inFort Meade. Previously, a horse in North Ft. Myers wasconfirmed as the first livestock or domestic animalrabies case in two years.

Know the signs. Rabies is always a threat to unvaccinat-ed animals but it can be prevented with good manage-ment and vaccination. Check with your veterinarian ifyou have questions or concerns.

Until Next Month,

Sarah

Agro-CultureLiquid Fertilizers ........................29Arrington Body Shop, Inc. .........15B & L Pool Resurfacing, Inc. .......7Carlton & Carlton, PA ..............39Cecil Breeding Farms .................47Chemical Containers..................36Choo Choo Lawn Equipment ....24Circle “R”....................................3Circle Bar J Feed & Tack...........45Discount Metals.........................40Ellison RBM Inc. .........................7Farm Credit .................................9Fields Equipment Co. Inc...........11Florida Farm &Ranch Supply.............................15Florida Mineral, Salt & Agricultral Products. ..................41Fred’s Market...............................9Grove Equipment .............29 & 45Helena Chemical-Tampa............40Hinton Farms Produce, Inc. .......36International Market World.........2John Locke Painting, Inc............48Key Plex.....................................16Lightsey Cattle Co. ......................7Lovett Farms................................7Mosaic .......................................26Parkesdale Farms .......................23Pathway BioLogic ......................32Plant Food Systems ....................30Polk County Cattlemen’s Association ...............4Payne Air-Conditioning................3Precision Safe & Lock................39Rhino Linings ............................39Ring Power Corporation............26Roadrunner Veterinary Clinic ......2Southeastern Septic, LLC ...........42Southwestern Produce................27Spurlow’s Outdoor Outfitters ....15Stephanie Humphrey..................35Stingray Chevrolet .....................21The Bug Man.............................15Werts Welding &Tank Services, Inc ......................42

New Location!

We have moved our main office to better serve you. Our new address is:1501 S. Alexander Street, Suite 102 • Plant City, Florida 33563

Our phone number is still the same - 813.759.6909

PUBLISHER/PHOTOGRAPHY

Karen Berry

EDITOR-IN-CHIEF

Al Berry

SENIOR MANAGING EDITOR/ASSOCIATE PUBLISHER

Sarah Holt

EDITOR

Patsy Berry

OFFICE MANAGER

Bob Hughens

SALES MANAGER

Danny Crampton

SALESAl Berry

Tina RichmondDanny CramptonJosé Mendoza

CREATIVE DIRECTOR

Mona Jackson

PHOTOGRAPHY

Karen Berry Al BerryStephanie Humphrey

Lacey Waters

STAFF WRITERS

Al BerrySandy Kaster

James FrankwoiakSean GreenGinny Mink

Libby Hopkins

CONTRIBUTING WRITERS

Woody GoreLes McDowell

In The Field Magazine is published monthly and is available through local Polk Countybusinesses, restaurants, and many local venues. It is also distributed by U.S. mail to a targetmarket, which includes all of the Greenbelt Property owners, members of the Polk CountyCattlemen’s Association & Florida Citrus Mutual.Letters, comments and questions can be sent to P.O. Box 5377, Plant City, Florida 33563-0042or you are welcome to email them to: [email protected], or call 813-759-6909

Advertisers warrant & represent the descriptions of their products advertised are true in allrespects. In The Field Magazine assumes no responsibility for claims made by advertisers. Allviews expressed in all articles are those of the authors and not necessarily those of BerryPublications, Inc. Any use or duplication of material used in In The Field magazine isprohibited without written consent from Berry Publications, Inc.Published by Berry Publications, Inc.

The Lord make His face shine upon you andbe gracious to you.–Numbers 6:25

You Too, Can Be A WinnerHey Readers, hidden somewherein the magazine is a No Farmers,No Food logo. Hunt for the logoand once you find the hidden logoyou will be eligible for a drawing towin a FREE InTheField® T-Shirt.Send us your business card or anindex card with your name andtelephone number, the number of

the page which you found the logoand where on that page you locat-ed the logo to:

InTheField® MagazineP.O. Box 5377

Plant City, FL 33566-0042

Winners will be notified by phone.You Too Can Be A Winner!Search for the logo below andenter now!


The Polk County Cattlemen's Association summer dinner meeting is coming up on Thursday,

July 19 at the Stuart Center. Come on out at 6:30 and enjoy loins right off the grill.

The Cattlewomen will present their scholarships and awards, followed by the annual cake auc-

tion. We will have the drawing for the commercial heifer to be given to the son or daughter of a

current member. An interesting and informative presentation will be given by Ashley Hughes, the

Director of Beef Marketing and Promotion for the Florida Beef Council.

I don't know if it is the interest in locally produced food or the ever increasing transportation

costs but there seems to be increased interest in expanding harvest capacity in the Southeast.

Some plants are increasing their size, while others are expanding their product line. Years ago

Florida had numerous plants operating to provide outlets for our product. While it is not likely

to ever rebound to those levels, any increased output in the Southeast will increase demand for

our product. While demand and prices are great right now, if you have been in the cattle business

any length of time you know how this can change. We need to stay informed and look for ways

to take advantage of changing market opportunities.

Charles ClarkCharles ClarkPolk County Cattlemen’s Association President



• Florida means “Feast of Flowers” in Spanish.• Haines City is known as ʻThe Heart of Florida.ʼ• More than 150 life-sized dinosaurs live in Plant City at an

outdoor dinosaur museum called Dinosaur World.• Florida is home to the largest breeding population of bald

eagles in the lower 48 states.• Floridaʼs State Wildflower, the Coreopsis, is planted on Florida

roadsides for highway beautification. It is found in a variety ofcolors ranging from gold to pink.

• A museum in Sanibel claims to be the only museum in theworld that is dedicated to mollusks. It houses 2 millionshells.

• DeFuniak Springs has one of the two naturally round lakesin the world.

• Beef is a nutrient-dense food and is the #1 source of protein,vitamin B12 and zinc.

• Hearty seafarers – goats were kept by sailors for milk.• The gestation period of a sow is 114 days (3 months,

3 weeks and 3 days).• The fear of chickens is called 'Alektorophobia'.• Peaches are the third most popular fruit grown in America.• Farmers and ranchers provide food and habitat for 75% of

the nations wildlife.• Americans consume 1.12 billion pounds of popcorn a year.• Archeologists have found evidence that humans have enjoyed

eating apples since 6500 B.C.


Astrong work ethic and dedication toquality seem as natural to PaulFabry as orange blossoms in the

spring. After all, the Fabry family has beenworking in virtually all aspects of the cit-rus industry since they came to Florida inthe 1900s.

Fabry said some of his fondest memoriesas a child were spent riding with his grand-father and namesake in an old Ford in theearly morning hours to pick Hamlins orwhatever was in season, then hand-squeez-ing “the best orange juice Florida had tooffer.”

He credits his dad, Carl Fabry, for teachinghim much of what he knows about the sci-ence and business of the citrus industry.Carl Fabry’s innovations are behind manyof the unique products upon which thecompany has built its reputation andwhich some say have saved Florida citrus.Today, Paul Fabry is head of Plant FoodSystems, a Zellwood, Florida-based inno-vator of premium plant nutrition and pro-tection products. The company is anindustry-leader in foliar application and incombatting Huanglongbing (HLB or“greening”) and fighting phytophthora.

In addition to Plant Food Systems’ signa-ture product, Kphite®, the company haspioneered a wide range of nutritional, bac-tericide and fungicide products, and ledthe way for methods bringing record pro-ductivity to growers and farmers alike.

“Kphite is a one and only of its kind,”Fabry said. “We use the highest qualityproducts and make it in a unique way. Itcannot be duplicated or compared withother general phosphites.”

Kphite, an EPA-registered, systemic fungi-cide and bactericide, helps control phy-tophthora, phythium and other root rotsand kills fungal disease on contact. Kphitealso boosts a plant’s immune responseagainst mildews, common rusts and leafblights, increasing crop yields.

Plant Food Systems prides itself on com-bining the latest in science with genera-tions of experience. Research and develop-ment is continually conducted throughoutthe Fabry family’s extensive groves, veg-etable crops, turf fields and nursery.

“We take no shortcuts,” Fabry said.“What we sell to distributors and growersis what we use on our own groves andcrops.”

Plant Food Systems takes pride in standingup for the best interests of growers. Afterwitnessing the heartbreaking devastationof canker eradication, the company soughtways to combat and survive greening andother citrus diseases.

Grove owners have not only survived butthrived using Plant Food Systems’ productsand recommendations. One Polk Countygrove owner had one of his best seasons ever.

While Plant Food Systems is known forinnovation, many growers may not realizethe extent the company goes to in order toset the bar for quality and environmentalresponsibility. Plant Food Systems’ fertiliz-ers, systemic fungicides and bactericidesuse pure, virgin materials. They include nobyproducts or downstream contaminants,such as sodium and heavy metals.

The company has special quality-controlinspectors that go around the world tocheck on the products that are used inPlant Food Systems’ products to ensurequality and environmental standards aremaintained or exceeded.

When it comes to foliar fertilizers, theFabrys were pioneers dating back to the1960s. Foliar fertilizers feed a plant direct-ly through the leaves instead of the soil.Some of the advantages of foliar fertiliza-tion include:• Immediate nourishment of the plant.• Consistent, weatherproof performance.• Minimal environmental impact.• Efficient use of materials – five times

more soluble.

Fabry also runs Blue Heron Nurseries inWinter Garden with his son. Fabry saidthat growers can feel confident not only inPlant Food Systems’ products but thatwith the regular inspections and stringentprotocol, trees being produced in nurseriesare among the best quality ever.

Business Up Front

PLANT FOOD SYSTEMS


PAUL FABRY’S GRANDPARENTS

While citrus is a major focus of Plant Food Systems, the companyalso has a growing presence in the tomato industry in the mid-Atlantic region and in row crops throughout the Southeast andMidwest. More recently, the company has expanded its sales terri-tory in California to include grapes in the state’s valuable wineindustry.

Fabry and his sales staff pride themselves on personal service andare always happy to explain or customize the use of their products.The company is a premier sponsor at the upcoming Citrus Expo2012 on August 15 and 16 in North Ft. Myers. The trade show forcitrus growers and industry professionals is an opportunity for edu-cation and networking among growers and other decision-makers.

Besides their passion for agriculture, the Fabrys share a loyalty tothe University of Florida, where Fabry and his father, Carl Fabry,attended. The company’s family-like atmosphere extends to itscommunity involvement. They sponsor youth sports and manychurch-related activities.

If people get the sense that Plant Food Systems is more than a busi-ness to the Fabry family, they wouldn’t be wrong.

“I grew up when all you could see were citrus groves for miles,”Fabry said. “I want others to experience Florida citrus at its best.” •

Safaris have come to Polk County. With the March 1opening of Safari Wilderness Ranch north of Lakeland,county residents and visitors now have the opportunityto experience wetland exotic species, as well as domestic

cattle and horses in a 260-acre natural environment, much likethe lands from which each originated: Africa and Asia.

The privately-owned and operated game ranch tours allowvarious modes of transportation that “are natural, hands-onencounters, strictly limited in size to ensure maximum fun andlearning,” said Ranch CEO and President Lex Salisbury. Thesafaris last approximately two hours and participants maychoose to tour by customized vehicle, camel or horse drawncarriage.

Neither a zoo nor theme park, the ranch is a Florida agritourismenterprise that offers guided tours led by experienced staffmembers familiar with the herds of heritage breeds such asWatusi and Irish Dexter cattle, as well as exotics includingGrant’s zebras, red lechwe, Livingstone’s eland, Sitatunga,Uganda kob, Defassa and common waterbuck, greater kudu,Congo buffalo, wildebeest, axis, fallow, barasinga, Eld’s andfallow deer, water buffalo, blackbuck, Barbary sheep to name afew. IN THE FIELD’s safari was led by Dr. Dave Murphy, theranch veterinarian, and tour guide Melissa Weber. Their tourwas similar to an open dialogue on all aspects of the animals,the environment and the like.

“No two safaris are alike,” said Murphy, “and that’s the way wewant it to be. We welcome comments and questions from oursafari groups. There are no memorized scripts and since our mixof animals is continually changing by season, the environmentor through new editions, there’s always something new at theranch.” In addition to the safaris, the ranch has been breedingand selling exotic species since 2005.

Tours typically begin at the visitor welcome area, which is alsothe base of operations for camel rides. As the tours get under-way, there are a variety of stops to describe the particular envi-ronment being visited and animals present. In some case, tourparticipants are permitted to feed the animals. Photos andvideos may be taken throughout the safari.

“Several of us on staff, including our owners, have spent timeworking at zoos, as well as living and working on ranches,” saidMurphy. “And while zoos and other attractions with animalshave come a long way over the years, we felt there was room toimprove, especially as it pertains to herd animals.” SafariWilderness Ranch attempts to replicate the “home” environ-ment for its herd animals enabling them to act naturally.

By Jim Frankowiak

All Natural,No Artificial Ingredients

OPEN FOR BUSINESS IN POLK COUNTY

1122 IINNTTHHEEFFIIEELLDD MMAAGGAAZZIINNEE JJUUNNEE 22001122 WWW. INTHEF I E LDMAGAZ INE .COM

When plans were initially announced for the safari tours, therewas a level of resistance from selected neighbors and public offi-cials. “I hope all of those who opposed the ranch and these tourshave a chance to see what a wonderful and educational experiencethis is, not to mention how great the tours are for the county andthis part of Florida,” a tour participant was overhead saying dur-ing the safari. “This is several cuts above what area zoos andtheme parks have to offer. It is really special.”

The last half of the custom vehicle tour includes a stop at theranch’s aviary and lemur area. Participants have the option avail-able to feed budgie parakeets or lemurs, each is an additional costactivity. Both are limited to small groups.

The custom safari truck is equipped with stadium-type seating,with a complete canvas top for shade. It seats 20. The ranch alsooffers horse-drawn carriage safaris, working exclusively with theHaflinger breed, which traces its roots to the Austrian/Italianborder region of the Alps. They pull in teams of 2, 3 and 4. Whennot giving carriage rides, the Haflingers run in social groupsthrough open fields and woodlands of the ranch. The safaris alsoshowcase more traditional aspects of agriculture underway on theranch, including hay production, small scale free-range chickenfarming, pasture management and growing of small crops, includ-ing sugar cane.

The ranch also offers camel safaris, private tours and special ratesfor groups. The ranch is open daily, reserving Monday andTuesday for larger groups and private safaris. Wednesday throughSunday tours depart at 9 a.m, 11 a.m., 1 p.m. and 3 p.m. depend-ing upon availability. Safari Wilderness Ranch hours of operationare 9 a.m. to 5 p.m. All safaris must be booked in advance by call-ing 813-382-2120. Additional information, including rates, isavailable at wwwwww..ssaaffaarriiwwiillddeerrnneessss..ccoomm.

Not a wild animal,but our new

Account Executivefor

InTheFieldMagazine...

José MendozaWelcome

to the Team!



KNOW THE SIGNS: unconsciousness,seizures, difficulty breathing, confusion,vomiting and diarrhea, rapid heartbeat,and hot, dry flushed skin withoutsweating.

These are all symptoms of one of the mostcommon problems facing boaters andanglers during the summer. If you or some-one close to you exhibits any of thesesymptoms take immediate action.

Cooling and rehydration are the corner-stones for treating heat exhaustion. Theaffected individual should stop their activ-ity and try to move to a cooler environ-ment. The person may be placed in theshade or, if in a boat, it can be started anddriven to create a breeze. Clothes may beremoved to help with air circulation acrossthe body. Misting the skin with cool wateralso helps by stimulating evaporation andcooling the body.

Rehydration is the next important step intreating heat exhaustion. This may be achallenge if the person begins to sufferfrom nausea and vomiting. Small sips ofwater, a mouthful at a time, might be tol-erated even if some vomiting persists.Water, sports drink and other electrolytereplacement drinks are reasonable options.Keep in mind these hot days can reallydehydrate your body, often to the dangerpoint before you realize what is happen-ing. Most heat-related illnesses are pre-ventable by keeping the body cool andavoiding dehydration. So, remember todrink plenty of fluids, like water andsports drinks, to re-hydrate the body.

However, consider that fluids containingalcohol impair your decision-makingprocess and also imposes safety issues toyourself and others. If you drink… do it“Responsibly.” Operating your watercraftand drinking alcohol equates to trouble.BUI or Boating under the influence carriesstiff fines, confinement or both.

Expect good fishing this month butgood fishing has a price… heat.Everything will be eating this month soplan your trips now and take advan-tage of good summertime fishing.

Snook (Season Closed)Snook fishing in the summer is almost agiven. Practically every angler is looking tocatch them and given the amount of fish-ing pressure, especially during weekends, itis a wonder they bite at all. Practically anymangrove shoreline holds snook providedthere is bait and structure. Terrific ambushfeeders, Snook love lying in wait alongshady mangrove root systems. Rockyshores and adjacent sand bars are alsogood places to investigate when lookingfor snook. Early morning flats producewell using topwater lures, but rememberlive greenbacks always produce.

RedfishJune produces some good redfish daysaround the flats. Heavy pushes and mulletschools are key factors in finding movingor feeding redfish. Finding redfish meanscovering plenty of water but once located

by Captain Woody Gore

Summertime MeansHot & Humid Fishing

Tampa Bay’sFishing Report


they do not venture too far if there is food present. Keep inmind as long as there is food there are fish. Live greenbacks anddollar-size pinfish work and are good choices. Do not forgetthe old standby… live shrimp and cut bait.

Spotted Sea TroutTrout fishing remains strong through the summer. Search outdeep grass flats looking for grass beds with plenty of brokenbottom or potholes. Tampa Bay offers good fishing areas usinglive shrimp and greenbacks free lined or under popping corks.The many broken-bottom flats with potholes produce largerfish and an occasional flounder.

There are also plenty of silver trout, some topping the scale ata pound and a half to two pounds. These are great eating andawesome fun for the kids to catch.

CobiaMarkers and sandy flats are good places for Cobia, especiallythose markers holding bait, and cruise the flats, usually follow-ing large rays.

TarponTarpon fishing really comes alive in June. They are everywhereand they are hungry, from the beach to the bay, these fish offerthe catch of a lifetime. Large Greenbacks, Threadfins, andcrabs, found abundantly in the Bay, are excellent choices forbait. Tarpon fishing around the Tampa area is good throughthe summer from the beaches all the way to the causeway.

Mackerel, Bluefish, Jacks, and Ladyfish offer diversityduring the summer and continue to be strong on moving tides.Fishing around structure or fish attractors are good startingplaces.

Give Me a Call & Let’s Go Fishing813-477-3817

If you want to catch fish, have a memorable adventure or perhapslearning some new fishing tips give me a call. I also specialize in groupor multi-boat charters. Tell me what you need and leave the rest to me.Fishing Florida for over 50 years I offer professionally guided fishing andteaching charters around Tampa Bay, St. Petersburg, Clearwater,Bradenton, Sarasota, and Tarpon Springs. If you’re interested in booking atrip, please visit www.CaptainWoodyGore.comsend me an email at [email protected] or call me at: 813-477-3814.

16

By Cheryl Kuck

During the Strawberry Festival, Iusually spend a week hanging outat the Neighborhood Village

indulging in my passion for all thingshand-created, from canned, preserved andhome-baked goods to heirloom quilts andall manner of fine needlework.

Hearing exclamatory ooh’s and ah’s com-ing from a crowd of Village volunteers andcurious to see what was causing the excite-ment, I saw a man and his wife carrying acake replica of the festival mascot, “Mr.Strawberry” and a large white weddingcake. Both cakes became the top two dec-orating winners. The “Mr. Strawberry”cake won the premier Grand ChampionAward and the white wedding cakereceived first place.

This was my first introduction to theamazing world of Gretchen and CarlosAngelero, owners of Deli Delicacies Bakeryand Bistro in Lakeland.

Since the festival, there have been quitea few recommendations from readerswho had seen the photo of PastryChef Angelero with his winning “Mr.Strawberry.” (April 2012 issue; “The FloridaState Fair and Florida Strawberry FestivalShows – Homemade is Better.” See it online at,www.inthefieldmagazine.com.)

Since good recommendations are irresistibleand curiosity about how well the grandchampion decorator could create ‘the realthing’ (cakes for decorating competition areactually fake cakes) was enough to send meon an investigative mission.

During the course of competition anddisplay (some like the Strawberry Festivalgo on for a couple of weeks) it is highlylikely there would be an unappetizing,melting, discolored or even moldy presen-tation if real cake was actually used.It’s not cheating, but practical for display,with the work taking as much skill as cre-ating a baked confection using fondantand frosting.

Cake dummies (no, not me), or the formsor shapes are made of Styrofoam, usinglatex caulk (a staple for household jobs) tohold the cake tiers together. Then, thin atwo-to-1 combination of spackling pasteand plaster of Paris with water until itstarts to look something like frosting.After it dries, go to the hardware store forsome latex paint to color your fake frost-ing and put on flower petals, scrollwork orwriting with the remainder of the caulkingcompound.

This does sound like some project fromDIY Network television but is really meantto illustrate how much true artistry, as wellas, construction capabilities are needed asan award-winning pastry chef. Pleaseunderstand that a baker is not a pastrychef and one only becomes award-winningthrough competition where a full-compli-ment of skills are needed.

A parade of cakes replicating the images ofwhat one could expect from a particularorder line the entrance to the bakery… aplace where sweet dreams do come true.All manner of baked goods are on display

from cookies and brownies to individualdecadent chocolate mouse cakes, a cake inthe shape of a ‘mouse’ not mousse, whichis a whipped cream dessert.

Like the delicacies for which the Angelero’sare known, their business partnership andmarriage are a testament to great thingsbeing accomplished when the right ingredi-ents come together to make a completeand perfect whole.

Gretchen learned her craft and businessmanagement skills in her grandmother’sCalifornia restaurant. In 1985, she and herfather moved to Florida where she estab-lished Deli Delicacies. Five years afteropening the bakery and restaurant, itsreputation was growing to the extent thatshe needed an accomplished pastry chef.Puerto-Rican born Carlos Angelero wasthe charming and talented man who gotthe job and proved that he and Gretchenmade a perfect team. They married andproduced (in addition to pastries) gloriousdelicacies in the form of three daughters,Karla, Samantha and Pamela (who is fol-lowing her parents in the family business).Now in its 27th year of operation, DeliDelicacies Bistro and Bakery is expandingto dinner service in September and isapplying for a license to sell beer and wine.An awesome undertaking consideringthey already have an extensive partyplanning and catering business. Their10-page brochure lists the art of Carlo’sedible cake designs and includes gourmetentrees, sandwiches, salads and partytrays. Additional menu’s consisting of 16



varieties of breakfast entrees and 53 lunch items are pre-pared to order daily.

Every item in the spotless and welcoming bistro andbakery is gorgeous to look at, beautifully presented and(from what I and my co-gourmand sampled) remarkablydelicious in every aspect.

Every sandwich is garnished with eye-appealing fresh fruitand accompanied with freshly baked nine varieties ofbreads from which to choose. Only the freshest and finestingredients are used, including any cheeses…trust me, youcan tell the difference. Their home-made chips are sofabulous and uniquely seasoned that they are bagged andsold to a public who can’t get enough of them.

We were each served a plate with a Ciabatta and a Panini.Both are slightly porous Italian yeast breads. The differ-ence is in the presentation. Ciabatta is sliced horizontallyto resemble a slipper shape after baking. Panini is theprocess of pressing and toasting or lightly grilling thebread.

My Ciabatta was called “Le Brie,” a sandwich consistingof smoked turkey, a divine melted Brie cheese with freshlysliced apples and honey mustard dressing at $9.95.

My co-gourmand was treated to a grilled Panini withoven-roasted turkey, artichoke-spinach spread, Asiagocheese, lettuce and tomatoes for $10.95. Both sandwichplates were perfection.

The couple’s loving attention to detail is paramount inevery aspect. Being a firm believer in the expression “Youeat first with your eyes,” this reviewer can honestly say,each Deli Delicacies plate, whether savory or sweet, couldbe considered suitable for framing.

The Angelero’s loving attention and generosity goesbeyond their food to extend to their customers. You mayenter a stranger but you will exit a friend.

We had such an enjoyable experience, we hated to leaveand mentioned we were headed for our weekly biblestudy. They immediately presented us with a gourmetbrownie platter containing six luscious varieties for ourchurch group.

“This is our gift of appreciation to your church for all theblessings we have received from God,” said theAngelero’s, Lakeland’s very own sweet geniuses. •

Deli Delicacies Bakery & Bistro4110 S. Florida Ave, Lakeland

Phone: (863) 644-3363Mon. - Fri. from 7:00 a.m. to 6:00 p.m.

Serving breakfast (7-Noon) and lunch (Noon-Closing)Sat. from 7:00 a.m. to 5:00 p.m. Closed Sun.

Web site: www.DeliDelicacies.com


One of the biggest fruits out there,jackfruit can weigh anywherefrom 10 to 100 pounds! The fruit

is delicious and sweet, like a cross betweenpineapple and banana. A member of thesame family as breadfruit, fig, and mulber-ry, jackfruit in the United States is grownonly in Florida and Hawaii. This tropicalfruit is native to India, but has been culti-vated in Florida for more than a century.Beneath the green-yellow skin is sweetorange pulp surrounding starchy seeds.The fruit can be enjoyed raw or cooked.The flowers, pulp, and seeds are all edible.Florida jackfruit is at its peak now in thesummer months!

NUTRITIONAL PROFILEThis sweet, tropical fruit is an excellentnutritional source of dietary fiber, vita-mins, and antioxidants, and is naturallyfat and cholesterol free. According to theUnited States Department of Agriculture(USDA) National Nutrient Database forStandard Reference, one cup of rawchopped jackfruit (151 g) contains 143calories, 2.60 g of protein, 0.97 g of fat,35.1 g of carbohydrate, and 2.3 g of fiber.It also provides 18% of the DailyRecommended Value (% DV) for VitaminC, 16% for manganese, 15% for bothmagnesium and copper, and 14% forpotassium, as well as significant amountsof vitamin A, riboflavin, vitamin B6, calci-um, and iron.

VITAMIN C:FOR A STRONG IMMUNE SYSTEMVitamin C is an important antioxidant,supporting the body’s immune system inits ability to fight infections and viruses.This vitamin is also involved in keepingcapillaries, gums, and skin healthy andsupple. The vitamin C in jackfruit also

enhances iron absorption from otherfoods, which reduces the risk of anemia.Jackfruit is a good source of iron as well.

VITAMIN A: FOR GOOD EYESIGHTVitamin A is essential for optimal eyehealth and can help prevent night-blind-ness. It also plays a role in immunity bysupporting the white blood cells in fight-ing infections. This vitamin is alsoinvolved in hearing, taste, and normalfetal development.

POTASSIUM: FOR BLOOD

PRESSURE CONTROLLike many other fruits and veggies, jack-fruit is high in potassium, a mineral whichpromotes healthy heart functioning andprotects against high blood pressure.Potassium helps regulate fluids and miner-al balance, aids in muscle contraction, andhelps transmit nerve impulses. People withlow potassium levels are more prone tomuscle cramps.

IRON: FOR BLOOD AND MOREAn important mineral found in every cellin the body, iron is essential for synthesisof hemoglobin and myoglobin. Thesecompounds carry oxygen around thebody. Iron is also an essential componentof many other proteins in the body.Florida jackfruit is a fantastic source ofthis mineral.

HOW TO SELECT AND STOREChoose ripe jackfruit that has a sweetsmell and feels moderately soft whensqueezed. Jackfruit can be refrigerated forup to one week or frozen for severalmonths. Jackfruit can also be eaten whengreen and immature, but it should becooked first.

HOW TO ENJOYJackfruit can be sliced and eaten out ofhand. The large seeds surrounding the cen-ter core are the bulbs, and are sweet, like across of bananas, pineapples, and can-taloupe. The pulp can be enjoyed fresh,dried, or canned in syrup, as well as madeinto ice cream or jam. It can also be addedto fruit salads, soups, stews, and anydessert. The seeds, much like chestnuts,can be roasted or boiled. Even the leavesand flowers of jackfruit can be cooked andeaten as a vegetable.

Enjoy this delicious tropical fruit duringFlorida’s peak jackfruit season. Eat it outof hand or cook it, and enjoy all the greatnutrition that this sweet fruit provides.

Selected Referenceshttp://www.hort.purdue.edu

http://www.fruitsandveggiesmorematters.org

By Sandy Kaster, M.S. Clinical Medicine, B.S. Nutrition Science

Delicious and Sweet

Just as not every agriculture teacher here has a farming orranching background, neither are they all Florida natives orgraduates of the University of Florida. Certainly a large num-

ber of them are and that’s something for which this state shouldbe proud. However, there are some really great ag teachers herethat hail from other states and universities. “Coach” Kevin Wellsis one of them.

“Coach” was born in Louisiana. He says, “My family had a smallfamily farm. My uncles raised bell peppers and strawberries. Weraised some cotton test sites, two-acre sites, to check for boll wee-vils and diseases. The state would come in and we’d set boll wee-vil traps and any other insects so the State Agriculture Departmentcould do research. My dad was in the forestry industry for 42years. I was raised and picked bell peppers and strawberries sinceI was eight years old.” So, though he’s not from Florida, he’s nota stranger to farming either.

He continues, “In the summers of my high school years I workedfor the State University Experimental Station doing odds and endsfor them. They raised peppers, strawberries, and ornamentalplants to do tests on. The doctors that were there wrote papersabout the research. I was their go to sweat boy, go do this, go dothat. Then when I started college I started working forPonchatoula Feed and Seed. I worked there all through college.I got a lot of agriculture knowledge and hands on through thepeople that came through there. They made a big influence on me.The people in agriculture are real. I know people that’s gotmillions of dollars and you wouldn’t know they got a penny.They’re the most important people in the world because without‘em you don’t eat.”

“Coach,” as the kids know him, attended Southeastern Universityin Louisiana. He says, “I started off in agriscience with a focus onanimal science. About a year into it they started getting out of Aand M’s. So, I stayed and went in kinesiology. I took 25 to 30hours of animal science and horticulture. I got my teaching degreein kinesiology. After that, I moved to Florida and I got a teachingjob. I’ve been teaching 18 years, the last seven or eight, I’ve beenin Ag Ed. I took my certification and got hired at Mulberry as thesecond Ag teacher.”

He reveals, “I have a lot more background knowledge than class-room knowledge. Most of the stuff I’ve learned has been morepractical, hands on. I’ve still got a long way to go. Ag was my firstlove and then physical education. Theres a lot of people thatknow more about agriculture than I do. My uncles and my bossat the feed store probably knew more than any professor I everhad. I’m continuing to learn, every day, something new.”

“Coach” is an Ag teacher at Mulberry Senior High. He says, “Weare a diversified Ag department. When we started, me and Mr.Tommy Myers had three cows, no rabbits, no chickens, really notmuch of a garden to speak of. We had fence we had to fix whenI just got here. Now, today, we have 18 cows. We have an aqua-culture unit (right now we’re raising koi). We have a garden wherewe raise peas, snap-beans, corn, squash, just about any type ofvegetable. We want the kids to see different kinds. We sell to thefaculty and Mulberry Middle. We have a welding shop. We doadvanced classes but mostly basic stuff, mig, tig and plasmacutting.” He adds, “My father-in-law has helped me learn a lotmore about welding through his company, Metro Supply, inMulberry.”

Due to his love of physical education, “Coach” says, “I treat ourFFA as a sport. We’ve come a long way. We’re involved in every-thing: forestry camp, forestry judging, a little bit on citrus, I’m bigin poultry judging, OH demos, public speaking, vet assisting. Wedo a pile of CDE’s, we have a lot of kids involved in SAE’s. Wehave about 20 showing poultry, 20 to 25 showing rabbits, fivesteer and three heifers, about 20 that show swine. We do a lot ofdifferent things. We try to expose the kids to something vocation-al that they might like.”

He acknowledges the fact that, “Not all students will be collegegraduates and they need to do something they can sell themselves.Welding, auto mechanics, farming, rancher, have something to sellin the community. As a teacher it’s your turn to try to get the kidsout there and be productive members of society. Tulsa WeldingSchool comes and talks to our kids about welding. We do a littlebit of carpentry. You’d be amazed that kids can’t use a hammerand nail.”

They have about 50 active members in their chapter and about275 in their classes. “Coach” says, “We do real well in poultryjudging every year. We came in fourth in the state in poultry judg-ing this year and fifth in the state in aquaculture. I think justbecause they participate they’re winners. Not that I want to givethem all a trophy. My kids do well, I’m proud of them. Can we dobetter? Yes, but we’re getting there. We helped start a localfarmer’s market last year and that’s held every third Saturday ofthe month from September through April or May (kind of goeswith the school year).”

The tone in his voice changes and he concludes, “I have a groupof special needs kids and that’s probably one of the most fun class-es I teach. They want to learn and they listen. I’ve got a specialplace in my heart for them young ‘uns.” No doubt “Coach” hasa special place in their hearts as well.

“Coach” has been with his wife Julie for 22 years and they havethree children: Hannah (10), Emily (8) and Parker (7).

BByy GGiinnnnyy MMiinnkk

Blessing the Young ‘Uns“Coach” Kevin Wells


W W W . S T I N G R A Y F L E E T . C O M

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Idon’t think I have met a more colorfulman than my friend, Ed Dees, who livesin Springhead, located just a stones

throw southeast of Plant City.

A few months back, while having lunch atthe Red Rose Inn and Suites Dining Roomwith his boss, Bill Morrow of MorrowSteel, Ed reminded me of the time hismother’s house burned down, and mygood partner, Ercelle Smith and I, lead acampaign on our morning radio show onWPLA “This’n That” to get her some helpin rebuilding her house. The result wasoverwhelming Ed recalls. Everybody in thecommunity pitched in. “I recall we had somuch roofing supplies donated that wehad to return some of it,” Ed said. Some ofyou locals I am sure remember the show,and recall that we were always ready tohelp in any needy situation.

I asked Ed Dees to tell me about some ofhis experiences growing up in Springhead.He smiled and said, “Al, it seems I wasalways getting in trouble, and mamawould beat me into the middle of nextweek with her hoe handle. I recall AuntJetty would always make a trip to our out-house everyday around 4 pm. I figured Iwould have a little fun, so I wired a littlespeaker underneath the seat of the twohole’er, and then ran the wire from thespeaker out the back side of the outhouseto the barn where I had a small PA systemthat Ercelle Smith loaned me from WPLARadio Station. There she was right ontime, 4 pm. I gave her a few seconds to getsettled. Then I picked up the microphoneand said ‘Aunt Jetty would you mind mov-ing over to the other hole, I’m workingdown here!’ She tore the hinges off the out-house door getting out. I have neverlaughed so hard in my life,” Ed recalls.“There she was standing in front of theouthouse with her drawers down aroundher knees, “holler’n so loud you could hearher as far as the Coronet Mine!”

“Mama saw me over by the side of thehouse laughing, and knew full well I hadbeen up to something. She grabbed her hoeand set out for me. I knew I was in for agood beating, so I headed south as fast asI could. After about an hour mess’naround the swings at Coronet grammarschool, I slipped in the front door of thehouse. Closed the door quietly, and mademy way to the bedroom. And there shestood! I know she was bigger than “KingKong” holding that hoe handle, and withone fast lick she knocked me up against thewall, and I went out like a light. Boy, Ilearned to leave Aunt Jetty alone afterthat.”

“About a year later my cousin, CharlieDees came over and we decided to play ajoke on my Uncle Tom. We knew he couldtake it. After all he was always up to somekind of mischief himself. From the orangegrove we saw him head to the outhouse.Forgetting the structure had seen it’s bestdays, and was just about to fall down, wequietly eased up to the back of it andhollered, at the same time giving it a push.We thought it would just rock a little andUncle Tom would be surprised, but thewhole thing went over and the two-holerhe was sitting on collapsed, and downwent Uncle Tom. I knew we were in trou-ble. Charlie and I both ran over to himas fast we could. We looked down in thetoilet hole and there he was with only hishead and feet showing. Charlie ran to thebarn and grabbed a stepladder. We helpedhim out, and washed him down with thegarden hose. He stripped down buck-naked, and I ran to the house to get him apair of my pants and a shirt, but by thetime I returned here comes Mama aroundthe house swinging her hoe handle. I ranby Charlie and Uncle Tom, threw them theclothes and took off for the woods.”

We cut our conversation short as they hadan appointment, but Ed invited me out tohis house so we could continue the inter-

view. The following week I went to Ed’shouse in Springhead. He and his wife,Karen, met me at the front door leadinginto the living room. The first thing tocatch my eye was a large #2 galvanizedwashtub hanging over the couch with apicture of Aunt Jetty on one side and apicture of Uncle Tom on the other. “Ed,”I asked, “I can understand the pictures ofyour aunt and uncle on the wall, but whyin the world is that washtub hanging inyour living room?” Immediately his wifeKaren scurried out of the room. I cannottell you this washtub story, but it had to dowith Ed and his growth into man-hood! Isuggest you ask him about the washtubincident the next time you see him.

After a few minutes Karen returned fromthe kitchen with two glasses of fresh icedtea, and said, “Ed, why don’t you tell Alabout the time you and some of yourfriends got in trouble at Howell Creek?”She turned and left the room laughing!


“Well, what about (a small creek that runsthrough Springhead) Howell Creek, Ed?”

“Al, back when I was growing up the onlyplace to go swimming was Robinson’s Poolon highway 92 west of town. From ourhouse to the pool was about 10 miles,much too far to ride our bicycles. Duringthe month of March we had about a 10-inch rainfall, and the creek was runningdeep. Billy and Tommy Heard, PerryBradford and myself decided to dam upthe creek just a little north of our house.After about five hours we had it made. Thewater backed up and made a nice pond

about a quarter acre in size. The next dayafter school the four of us were having agood time skinny dippin in the pond, whenup walks the sheriff.”

“Boys, he said, did you make this dam?”he asked.

Perry Bradford spoke up, “Yes sir we dunit, but we ain’t bother’n no body!”

“What do you mean bother’n nobody,”the sheriff replied. “Why there’s abouttwo dozen houses back there with watercoming in their front door. Unless you fel-

lows want to go to jail right now, I suggestyou four start tearing that dam down rightnow.”

“What took us five hours to build onlytook one hour to tear down. Word gotaround that we were the culprits thatcaused the flooding. Needless to say wewere not too popular around Springheadfor a few months,” Ed recalled.

I still have some more stories to tell aboutEd’s “Springhead Adventures,” but theywill have to wait until another edition ofIn The Field. •

24 INTHEFIELD MAGAZINE JUNE 2012

25


Foodhooks.........................................$22Baby Butter Beans............................$14Green Beans.......................................$14Pole Beans .........................................$14Speckled Butter Beans.....................$14Blackeye Peas....................................$14Butter Peas ........................................$14Conk Peas .........................................$22Crowder Peas ....................................$14Pinkeye Peas......................................$14White Acre Peas................................$14Sugar Snap Peas ...............................$15Zipper Peas........................................$14Green Peas .........................................$14

White Corn.........................................$13Yellow Corn ........................................$13Cream White Corn 4#........................$6Cream Yellow Corn 4#.......................$6Collard Greens...................................$13Mustard Greens..................................$13

Turnip Greens ....................................$13Spinach ...............................................$13Cut Okra .............................................$13Breaded Okra.....................................$13Whole Okra ........................................$13Sliced Yellow Squash........................$13Sliced Zucchini ..................................$13Brussel Sprouts..................................$13Baby Carrots ......................................$13Broccoli...............................................$13Cauliflower .........................................$13Mixed Vegetables..............................$13Soup Blend.........................................$13

Blueberries 5# ...................................$15Blackberries 5# .................................$15Mango Chunks 5# .............................$15Pineapple Chunks 5#........................$15Whole Strawberries 5# ....................$15Rhubarb 5# ........................................$13Peaches...............................................$15

GEORGIA PECANS HALVES

1 lb bag . . . . . . . . . . $102.5 lbs bag . . . . . . . $255 lbs bag . . . . . . . . . $4910 lbs bag . . . . . . . . $97

*** All Items Are 8 lbs. Unless Otherwise Noted.***

WALK-INS WELCOMECall – or go on-line to place your order today and we’ll have it ready for you to pick up!

www.SouthwesternProduce.comINTHEFIELD MAGAZINE JUNE 2012 27W W W. I N T H E F I E L D M AG A Z I N E .C O M

Hurricane season begins onJune 1 and ends on November30 each year.

Here are a few things you can do inpreparation for hurricane season:

BE ALERT• Stay tuned to a radio or TV for updates• Familiarize yourself with local

evacuation routes• Secure outdoor objects or bring

them inside

BE PREPARED• Have enough non-perishable food and

water for the entire family for at leastthe first 72 hours after a hurricane

• Have an emergency supply kit at handthat includes a battery-powered radio,spare batteries, a first-aid kit and othernecessary items

• Fuel up your vehicle in case anevacuation is ordered

BE SAFE• During a hurricane, take refuge in a

central room or hallway• Keep away from windows and

glass doors• After a hurricane, do not drink tap

water until authorities say it’s safe

PPuubblliicc SShheelltteerrss aarree ddeessiiggnnaatteeddtthhrroouugghhoouutt PPoollkk CCoouunnttyy..

NOTE: DO NOT PROCEED TO ANY SHELTER UNTIL YOU HAVECONFIRMED THAT IT IS OPEN ANDOPERATING.

PUBLIC SHELTER POLICY• All shelters are NOT automatically

activated for each possible emergency.• Shelters are opened as they are needed.

They are not pre-assigned by geographic area.

• For shelter information, monitor local radio and television.

• Have a 3-day survival kit ready to take with you.

• NO pets (except at designated pet-friendly sites), No weapons and No alcoholic beverages are allowed in Public Shelters.

To get a map of the 2012 Polk CountyPublic Shelters (includes pet friendly andspecial needs shelters), call the EmergencyManagement Office at (863) 519-7350 orwwwwww..ppoollkk--ccoouunnttyy..nneett

From the Polk County Sherriffʼs OfficeHurricane Preparedness



By Sean Green

With Independence Day less than a few weeks away, I findmyself thinking of what we have gained Independencefrom as a nation. Independence from British rule is an

obvious starting point for the thought process. More importantly,however, is our independence from any subjection that denies orlimits our natural rights. Much of our independence is seeded inour agriculture industry and I encourage our readers to acknowl-edge the significance of America’s agricultural roots as we cele-brate the spirit of Independence this July. This month we will takea closer look at how agriculture has contributed to AmericanIndependence.

Farming characterized the band of adventurers, tradesman, andsoldiers that comprised early colonial settlers. In fact, almost 90percent of the population in the early colonial period owned andoperated a family farm for their personal livelihood. By 1850 thedomestic farming market was 1.4 million strong, and grew to4 million in the next 30 years, topping off at 6.4 million by1910. Sadly, the agricultural tradition that bought our independ-ence in the earliest days of our nation began a continuing declinein the mid 1900s and as of 2008 the U.S census reports only2.2 million strong, less than 30 percent of our current population.Ironically, the reduction in the number of farms has not created areduction in the overall American agricultural production.In fact, we remain one of the largest agricultural producers andexporters in the world. The disturbing inference is that we may beworking our way back into dependence rather than maintainingour independence.

These figures do not indicate a shift in agricultural demand.Economics at its most fundamental level would lead one to con-clude that a growing world population will require a growing sup-ply of food. What is left to consider is the shift in supply. Once anAmerican tradition, farming has become a corporate enterprise.The world’s agricultural supply is largely dominated by mecha-nized corporate agriculture rather than our community neighbors.Politicians will persuade us into believing that the globalization ofagriculture is an impeccable solution to the world’s demand forfood, energy, and economic abundance. While it’s difficult to refutethe production capacity of mechanized corporate agriculture andits theoretical benefit as an export commodity, many are becomingmore critical of the net benefits of globalizing agriculture.

A Closer LookIndependence – The American Farmer


Before agriculture was handed over to largemulti-national corporate entities long-termsoil quality was maintained through prac-tices that replenished soil nutrients withoutdepending on non-renewable sources suchas fossil fuels. Traditional farming practicesensured sustainability. Instead of depletingthe soil of its nutrients and continuallyamending it with synthetic fertilizers, earlyAmerican farmers avoided soil depletion alltogether by engaging in practices that pro-vided for the natural recovery of the soilsuch as shifting cultivation and crop rota-tion. America still has more arable landthan any country in the world, arguablybecause the early American farmer foundmore efficiency in soil conservation than intoday’s trend of soil capitalization. Politicaland bureaucratic motives have literally cre-ated mutations in not only the nucleus offarming (the seed), but also the spirit offarming itself.

Somewhere along the line, farming hasbecome weaved into the corporate andpolitical web of the energy cartel. The inde-pendence it once represented seeminglyfades with memories of partnering with theland to homestead our freedom. Farmersonce shared a sacred calling to be stewardsof the land and its animals, to bring forthwholesome nourishment for their fellowman. Community values were centered inthe personal responsibility of hard work,family life and helping your neighbor. Thecherished tradition of the American farmeris embodied in a quote by ThomasJefferson; “Cultivators of the earth are themost valuable citizens. They are the mostvigorous, the most independent, the mostvirtuous, and they are tied to their countryand wedded to its liberty and interests bythe most lasting bands.

Our soil is the most significant naturalresource we have. Of all our renewableresources our soil provides the greatestcompetitive advantage in assuring ourindependence of other nations.Globalization and mechanized agriculturemay have cost us the loss of farm land inthe United States but it does not have tocontinue costing us our independence.

The renewed interest in local farmers mar-kets and food coalitions are evidence thatconsumers understand the economic valueof sustainable production and consumptionof food on a local level. Though the lowretail price of imported crops may be diffi-cult to overlook, many Americans willagree that the costs of relying on a foreigncountry for food are a greater threat to ourindependence. This month, I encourage ourreaders to celebrate our independence witha visit to the local farmers market. •

With only a few short weeks left in my year of service I amso grateful to have had the opportunity to serve the agri-culture industry and the members of the Florida FFA

Association. This year I have traveled the entire state of Florida,across the country to California and Oregon, and went that extramile, along with my seven teammates and our executive secretary,to China. I have taught leadership workshops, conferences, andagriculture to students who taught me so much about who I amand about who I want to become. There are no words that couldexpress the gratitude I have to all the agriculture students, teachers,and supporters of the industry who have been there for not only mebut also our entire association in the past year.

All year we have been working For the Future of agriculture, lead-ership, and the success of agriculture students. This hard work willpay off at the 84th Florida FFA State Convention on June 25 -29.During this week some of Florida’s finest agriculture students and

FFA members will leave their mark on our organization by break-ing records, winning titles and learning all they can aboutleadership and agriculture. At this year’s convention we will breakour all time membership record with a total of over 16,000 FFAmembers state wide. This year is truly one for the history books!The celebration of this year’s accomplishments is one that cannotbe missed.

The opportunity to watch chapters and members grow this yearhas made me a better person and I feel so lucky to have been a partof an organization that has given me and so many others so much.The alumni association has shown me that I can and will neverstop my support of this amazing organization. Mark Twain oncesaid, “Courage is not the absence of fear, but the resistance ormastery of fear.” The FFA members of Polk County along with therest of Area IV have lived this quote this year. You have not onlymastered the fears of public speaking, meeting new people, andcompeting in contests, you have shown courage through yourparticipation in community service projects and the ability to wingraciously and loose gracefully. I could not be more proud of themembers I have had the opportunity to represent this year. Youhave changed my life and will always hold a place in my heart.

As this year comes to a close some will go away to college andsome will begin another year of high school. My challenge to youis, no matter where you go or what you do always remember to bean advocate for the agriculture industry and the National FFAOrganization.

Thank you and Good Luck!

ShelbyShelby Oesterreicher




Farm Credit of Central Florida’s Board of Directors has elect-ed a new chairman for the first time since 1978. DavidJ. Stanford, a Winter Garden citrus grower, was chosen to

succeed Al Bellotto, Sr., a Lakeland cattle rancher and citrus grow-er, who came on the board in 1977 and served as chairman since1978. Mr. Bellotto chose to step down to attend to family matters,but was honored by the board with the title Chairman Emeritus,and will continue to serve as a board member.

Mr. Bellotto, along with Seminole County citrus grower, W. RexClonts, Jr. and Lakeland realtor and citrus grower, John S.Langford, were re-elected by the cooperative’s membership to newthree-year terms. Mr. Clonts, a third generation Farm creditDirector, was elected by the board as Vice Chairman. Mr.Langford is a second generation Farm Credit Director and alsoserves on the AgFirst Farm Credit Bank Board.

“The board bestowed the title of Chairman Emeritus upon AlBellotto in recognition of his 35 years of dedicated service to themembers, staff, and board of this association. He has been a solid,consistent leader of this association and we look forward totaking the cooperative to even greater heights in the near future,”said Chairman Stanford.

David Stanford represents the sixth generation of his family to beinvolved in Orange County agriculture. He was an executiveof Winter Garden Citrus Products, overseeing their orange juiceconcentrate operation, which at the time was the state’s secondlargest. “Dave Stanford has been a critical member of thisassociations board for over 20 years. He offers a diverse skill set,having been a grower, processor, and a director of commercialbanks and savings loan associations,” said Farm Credit of CentralFlorida President & CEO, Reggie Holt. Mr. Stanford was electedVice Chairman of the Board in 1997.

Farm Credit of Central Florida is a member-owned agriculturallending cooperative providing funds for agricultural operations,residential mortgages, as well as selling crop insurance. Theassociation serves 13 central Florida counties, including Citrus,Hernando, Pasco, Pinellas, Hillsborough, Polk, Orange, Osceola,Seminole, Lake, Sumter, Volusia and Brevard. It has outstandingloan volume, exceeding $800 million serving almost 1,100member/borrowers.

Farm Credit of Central Florida is part of the nationwide FarmCredit System created in 1916 to provide a stable, reliable sourceof credit to America’s ranchers, farmers, and growers. The FarmCredit System celebrated its 95th anniversary in 2011. •

Farm Credit of CentralFlorida AnnouncesDavid J. Stanford asChairman of the Board

David J. Stanford

Clonts, Bellotto and Langford


Most people, though they mighthave an idea of what they aspireto with regards to a career

choice, when confronted with seeminglyinsurmountable odds, will readily changedirection. They will seek out other careeroptions rather than exhaustively search forother avenues in which to attain their ini-tial desire. Certainly, there are some whoare made of different stuff, the ones thatrepresent that old adage, if the going getstough… Such is the case with LuJeanWaters, who when faced with great adver-sity chose to push on through.

LuJean was born in Florida. She says, “Myfamily’s been in the cattle business since1832. So that would make me a seventhgeneration Florida Cracker. Been some-thing that’s really important to my familyon both sides. The cattle industry is veryimportant to us. It’s kind of something webelieve is in our blood. My great, greatgrandfather was a cattle drover in the CivilWar, people that were in the military thatrounded up cattle and then drove them upthrough Georgia to feed the soldiers. I’vebeen in the cow pen since before I couldreach the stirrups, from a baby.”

This family history in the cattle businessdefinitely had an indelible effect onLuJean. She continues, “When I was ayoung girl, my family was raising somestock herd cattle and a vet from LakeWales came out to medicate our cows. Isaid, ‘You get paid to come out here andgive cows shots?’ I saw what he did and Iwas only eight, but I wanted to be a vetfrom then and never changed my mind!”She makes sure there’s a significantamount of emphasis there as her mind isapparently a hard thing to change.

She says, “My family continued in theindustry. I worked on the farm, drove trac-tors and worked cows. I also became veryactive in the 4H at that age. I showed alamb when I was eight, at the Polk CountyYouth Fair. I continued to show steers andhorses through 4H. I also had two dairycows when I was ten and I showed steers,dairy cows and horses all the way upthrough high school. I became very activein FFA in high school, held offices in mychapter and the county federation, as wellas the district. I got a couple of awards.Ones I’m kind of proud of are CountyGreenhand and State Agribusinessman.Additionally, in high school I started work-ing at Lake Wales Veterinary Hospitalwhen I was 16, when I could drive. Iworked there from the time I turned 16 tothe time I graduated high school.”

Keeping at the forefront of thought thatLuJean doesn’t change her mind, she says,“I still had my vet school dreams so Imoved to Gainesville when I graduated. Iearned an AS degree in zoology and an AAin biology from Santa Fe CommunityCollege. Then I transferred to theUniversity of Florida and began workingon my degree there. I graduated with a BSin animal science with an emphasis in beefcattle production. In addition to that, Iworked at a local vet’s office in Gainesvillefor three years, as well as competed on theUniversity of Florida’s livestock and meatevaluation team. We competed all acrossthe nation from Wisconsin to Oklahoma. Ialso did an externship with the USDA sub-tropical research station. My research wason heat tolerance in different breeds of cat-tle, kind of important in Florida becauseit’s so hot.”

It is at this point in her conversation thatyou hear a drop in tone, the enthusiasmwith which she had previously been speak-ing plummets to that of one recalling badmemories. LuJean pointedly and honestlycontinues, “Then it was a low point in mylife. I was very discouraged and sadbecause I wasn’t accepted to the Universityof Florida’s vet school. But it’s kind of afunny story. I was on the bus one day at UFand there was a newspaper open on theseat I sat down in and the headline on thepage was, ‘Have you always dreamed ofbecoming a vet but can’t get into theUniversity of Florida’s vet school?’ I sawthat as a sign, so of course I read the arti-cle. There were three Caribbean vetschools. I felt like it was a risk, but it wasa way for me to live out my dream. With aheavy heart I talked to my parents about itand so I applied and was accepted to St.Matthews University in Grand Cayman.”How many people are so focused on theirdreams that they will leave not only theirhome state, but their country to attainthem?

The story goes on, “I knew it was a risk,there was a big life change to move toanother country but if this is what I had todo to live my dream it’s what I was gonnado! I moved there, definitely had somehard times. It was expensive, it wasextremely hard financially because milk’slike $9 down there. I ate a lot of mac andcheese and peanut butter and jelly!” Shelaughs and resumes, “With that school, Igot to work with exotics like dolphins andsea turtles. It was definitely really cool. Iloved to scuba dive with them. I enjoyed itimmensely. Even though I loved it, I neverreally changed the direction of what type

By Ginny Mink

of medicine I wanted to practice, my heart is with cattle. Your lastyear there is your clinical year and you get to apply to any stateschool you want to. My heart was at UF, that’s my alma mater, butI did a lot of research and Oklahoma State University actually hadthe highest case load in food animal medicine and so I decided toapply there first and was accepted.”

Having completed her time in Grand Cayman she still didn’t comeback to Florida. She says, “I moved to Oklahoma and spent a yearout there. Going to Oklahoma was an amazing experience. It wasnot a rare occasion to be treating a PBR bucking bull that wasfamous. It was awesome! We got to participate and assist in cuttingedge surgeries. It was a pretty amazing experience but I definitelywanted to come back to Florida and learn the cattle industry fully.It’s definitely a man’s world; there’s nowhere to pee in the cow pen,”she chuckles. “I focused my externships on beef cattle production.I’ve spent three weeks touring feed lots in Kansas, Nebraska andColorado. I also spent two weeks in Texas and two weeks back inFlorida with Dr. Robert Gukich, the owner and head veterinarian atLake Wales Large Animal Services. I finished my time in Oklahomaand just graduated May 12.”

Obviously the time spent in Grand Cayman was a risk well worthtaking since LuJean has achieved her veterinary degree, but the storygets even better than that! She explains, “I had worked with Dr.Gukich in high school and in my externships and I got the finalword a week before I graduated that I would be hired on as an asso-ciate veterinarian. So, I started working as an associate veterinarianMay 14!” Imagine the joy she experienced when she discovered thatnot only had she reached her much desired graduation, but that shewas also going to be employed in the field she’d been dreamingabout since she was eight years old. You can hear the elation in hervoice.

The next thing she says though is quite unexpected. When ques-tioned about her new job she says, “I’m super duper scared everysingle day that people won’t want me in the cow pen because I’m a




woman. I feel like I have to be twice as smartand twice as hardworking so that I can winthe love and trust of these ranchers that havenever had a woman in the cow pen before. Istudy production and medicine really hard!”She adds though, “I’m more than happy to behome, back in my hometown. I literally amgetting to be the veterinarian for ranches thatI followed my dad to work and helped punchup cattle with a hot shot when I was ten yearsold! I feel so blessed, like overwhelminglyblessed to have my dream job. It’s exactlywhat I wanted. I wanted to be a veterinarianand work on cattle ranches.”

She concludes with a most amusing story,“When I was on externship with Dr. Gukich,we were doing semen testing in bulls at aranch and I was the only girl within a hundred

miles. We use an electroejaculator to stimulatethe bull to give us a sample for semen evalua-tion. One very big bull did not respond well tothe stimulation and he kicked me with bothback feet, in my legs, and all I could thinkabout was, ‘don’t cry in front of these cow-boys because you’ll always be known as thatgirl who cries!’ Just like there’s no crying inbaseball, there’s no crying in the cow pen. Itbuckled me, but I had two seconds to recom-pose myself and then I had to get back in thechute. Hopefully I showed them how tough Iwas and that I could hold my own.” Anyonewho is willing to leave family and country toachieve her dreams has to be one tough cook-ie anyway! •

Looking for us?

Find us in yourneighborhood...

Circle R Ranch & Livestock Eq.16490 U.S. Hwy. 27

Lake Wales, FLPhone: 888.693.4283

Note: This is just a sample of our distribution points.We’ll list di�erent locations each month.

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Day Dreams SpaLakeland & Brandon LocationsLakeland Phone: 863.686.5859Brandon Phone: 813.657.2992

Arrington’s Body Shop, Inc.301 Sixth St.. S.W.Winter Haven, FL

Phone: 863.293.4192

Fields Equipment Company3203 Havendale Blvd.

Winter Haven, FLPhone: 863.967.0602

Chemical Containers, Inc.413 ABC RoadLake Wales, FL

Phone: 800.346.7867

Lay’s Western Wear & Feed, Inc.5530 Old Hwy. 37

Lakeland, FLPhone: 863.646.1003

Fred’s Southern Kitchen2120 Harden Blvd.

Lakeland, FLPhone: 863.603.7080

...continued from page 35

It is with great sadness that SheriffGrady Judd announces the passing ofPCSO Agricultural Deputy Sheriff MikeIson, who died of a sudden heart attackwhile off-duty in Lake Wales onThursday, May 03, 2012. He was 54years old.

Deputy Ison was assigned to the PolkCounty Sheriff’s Environmental CrimesUnit. He was hired as a Deputy Sheriff inMarch 2004. Before moving to Florida,Deputy Ison had extensive law enforce-ment experience. He was a police offi-cer for the Indiana Harbor RailroadPolice Department (IN), a Sergeant atthe Demotte Police Department (IN),and a Lieutenant at the ScherervillePolice Department (IN).

Deputy Ison received a Sheriff’sCommendation from Sheriff Judd inMay 2010 for his extensive input andsupervision remodeling the PolkCounty Sheriff’s mobile operationscommand center. Thanks to DeputyIson, thousands of dollars were savedand the command center was modern-ized and upgraded for a fraction of thecost.

Deputy Ison could often be seen withhis ever-present smile driving the truckthat pulls the PCSO float during one ofthe many parades in which PCSO par-ticipates each year. Deputy Isontouched the lives of everyone whoknew him. He was always cheerful, apositive role model, and excelled at hisjob.

Deputy Ison, who lived in Lake Wales,leaves behind his wife, Kellene, and hisbeloved PCSO family members. He willbe sorely missed. •

Deputy Mike Ison

Firecracker SaladGarlic Prime Rib

Recipes Courtesy of the Florida Department of Agricluture

INGREDIENTS2 tablespoons fresh lime juice1 small jalapeño, seeded and coarsely chopped1 1/2 teaspoons honey1/4 teaspoon cumin1/4 cup vegetable oilkosher salt and freshly ground pepper to taste

4 cups fresh corn kernels (from 4 ears)6 medium radishes, halved andthinly sliced crosswise

1/3 cup flat-leaf parsley, coarsely chopped1/4 small red onion, thinly sliced

PREPARATION

To make the dressing, purée the lime juice,jalapeño, honey and cumin in a blender. With themachine on, add the oil. Season with salt andpepper to taste; set aside. In a large bowl, tossthe corn with the radishes, parsley, red onion anddressing. Season the salad with salt and pepper,transfer to plates and serve. Tip: For a roastedtaste, lightly season and oil the whole corn cobsand then roast in a 375-degree F oven until lightlybrowned. When cool, slice the corn off the coband add to the salad.

Yield – 4 servings

PREPARATION

Place the roast in a roasting pan with the fatty sideup. In a small bowl, mix together the garlic, olive oil,salt, pepper and thyme. Spread the mixture over thefatty layer of the roast, and let the roast sit out untilit is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F. Bake the roastfor 20 minutes in the preheated oven, then reducethe temperature to 325 degrees F and continueroasting for an additional 60 to 75 minutes. Theinternal temperature of the roast should be at 145degrees F for medium rare. Allow the roast to restfor 10 or 15 minutes before carving so the meat canretain its juices.

Yield – 10 servings

INGREDIENTS1 10-pound prime rib roast10 cloves garlic, minced2 tablespoons olive oil2 teaspoons salt2 teaspoons ground black pepper2 teaspoons dried thyme

RECIPES


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Rabies Preventionfor Your HorseBY BRIDGET CARLISLE, LIVESTOCK EXTENSION AGENT

Lee County public health professionals recently issued arabies alert after a horse in North Ft. Myers tested positivefor the virus. This case is only the second confirmed in

livestock in the past two years. Rabies is an uncommon diseasein the horse, but is fatal in all cases. In any areas where rabies isendemic in the wildlife population, horses can be exposedthrough a bite from an infected animal. Since January there havebeen 28 confirmed cases of rabies in Central Florida wildlife,including five cases in Polk County. Because confirmationrequires testing of brain tissue, it is likely that there are manymore unconfirmed cases of rabies in wildlife and stray animals.

Rabies results in a progressive neurological disease and is fatalin all cases. It can be transmitted from infected horses to humansand other animals. Vaccination is recommended followed by ayearly booster. The signs of rabies infections in horses can varyand include agitation that may be confused with colic, excessivesalivation, difficulty swallowing, abnormal behavior, wobbly orparalyzed gaits, seizures, and/or self-mutilation. Sometimesonly one or two of the signs will occur in affected cases.Horses typically are infected from the bite of a rabid animal.The virus is passed in saliva. Depending on where the horse isbitten, signs of infection can take two to ten weeks to develop.Once clinical signs are apparent, death typically occurs in threeto five days.

Horse owners should take every precaution in handling animalsthat are behaving abnormally or are suspected of having rabies.The horse should be confined, and exposure to people and otheranimals should be limited until the veterinarian arrives.

Transmission of the virus occurs from direct contact with salivainto an abrasion in the skin, a wound, or mucous membranes.

Rabies infection is easily, effectively, and inexpensively preventedwith a rabies vaccination. The American Association of EquinePractitioners recommends vaccination for all horses in areaswhere rabies is present in the wildlife population. Don’t forgetto have your cats and dogs vaccinated, as well, as rabies isequally a threat to pets. •



Some people spend their lives focused on one subject, orcareer, or other passion and never achieve any recognition orworldly concept of success from that endeavor. Yet there are

others who can jump into something relatively late in life andimpress even the most seasoned among them. Quinn Carter is thatkind of girl. At 17 years old, one certainly can’t call her someonewho got involved late in life in the field of agriculture. However,the fact that she didn’t actually get her start therein until ninthgrade is considerably later than a lot of the agriculture people wewrite about here.

Quinn says, “I started in agriculture in my ninth grade year. I basi-cally started showing pigs and I did chickens. I was involved inlivestock judging and poultry judging my ninth grade year in vettech. I did Youth Fair, a pig, and State Fair, a pig. Then I movedonto tenth grade and did a pig and a Brangus bull. I also did aMaine cross steer.” This is the year that Quinn realized she reallyliked Brangus cattle.

One might wonder why it took Quinn so long to become an activemember of the agricultural world. She explains, “I was in a pri-vate school most of my life so I really wasn’t into any schools thathad agriculture. Then when my older brother got into high schoolhe got into agriculture and when he hit FFA he showed pigs allthrough his high school years.” It was her brother’s experiencethat first sparked her interest. However, he is not the only onewho had a drastic effect on her agricultural future.

She continues, “One of our good friends, Lindsey Chisholm, whois a neighbor, showed Brangus and she took me to a show withher and I just fell in love with it and I just had to beg my parentsto let me get my own Brangus and start showing. I actually boughtmy two bulls from her. She no longer shows anymore. She’s beena real big influence on me. She taught me a lot about showing andgave me the courage to get out in that show ring. If it wasn’t forher, I probably wouldn’t be as far as I am today.” This is whereQuinn’s rapidity of success needs to be brought to the forefront.

Quinn is a junior in high school and she is receiving her StateDegree at the Florida FFA State Convention in Orlando at the endof June. She has attended multiple leadership conferences: theFlorida Leadership Conference and Florida Outdoors Conferenceat the FFA Leadership Training Center in Haines City, theNational FFA Convention in Indianapolis and the WashingtonLeadership Conference in Washington DC. In addition, she is amember of the Polk County Cattlewomen’s Association. Yet, sheonly has two years of cattle showing in her repertoire of experi-ence! This year, her second year, has been quite eventful. She says,“This year I mainly just stuck to my beef production. I showedanother Maine cross steer and the money from my last steer I

spent buying a Brangus bull and a Brangus heifer to show. So Ihad three Brangus to show this year, two Brangus bulls and oneheifer.” Quinn doesn’t play around when it comes to showing hercattle. Her season starts in November and ends in April.

This year, she did quite well. She explains, “My little bull wasactually the one who won the Florida Premier and my bigger bullgot second place. I show all year long. They call them PointShows, so all year long as I went, I earned points towardsPremiere. Out of the class and divisions I won, they count uppoints. Each Point Show has three sections: class, division,Grand/Reserve. You get points for each one you win and they addup from all five Point Shows. That’s how you win Premiere. Thenthey add up all the points from all your animals, that’s how youget Premiere Exhibitor. I had the most points in the state andthat’s how I got Premiere Exhibitor. My youngest bull gotPremiere Brangus Bull. My older one placed right behind myyounger one. Out of 12 shows he won Grand or Reserve. It flip-flopped between my two bulls. The big one would get Grand andthe little one would get Reserve or the little one would get Grandand the big one would get Reserve.” It appears that Quinn wasultimately competing against herself.

Due to Quinn’s success at these Point Shows she has the ability togo to Louisiana in July for the National Junior Brangus show.Certainly she’s looking forward to that and as she approaches herfinal year of high school one might wonder what she plans for herfuture. She says, “I plan on becoming a large animal vet. I plan onattending Hillsborough Community College and get my AA inbeef production and hopefully attend UF for veterinary school.”Of course, college is expensive, but Quinn has the first two yearscovered, “I got a scholarship my ninth grade year from the ChairScholars Foundation. I was able to receive that because I wasdiagnosed with diabetes my fifth grade year. It will pay for twoyears of community college for me.” So what if she finds it diffi-cult to get into UF’s vet school? No problem, she adds, “I reallyplan on moving out West so if UF doesn’t work, I’ll try and getscholarships and move out to Colorado Springs and see if collegesout there will accept me.”

In closing, Quinn makes sure to honor those who have assistedher along the way. “I really appreciate the help of my advisor, Mr.Paul Reed, and my family’s love and support and the help of StacyKeen, if it wasn’t for her I wouldn’t have my Brangus heifer and Ilearned a lot of showmanship from her and Lindsey.” If Quinn’sagriculture beginnings are representative of her future successes,we’ll probably see her in this magazine again, but next time she’llbe an award winning veterinarian. •

BByy GGiinnnnyy MMiinnkk

Short Time – Tall Success

Quinn Carter



There are many types of traps that are used forcapturing insects and the funnel trap is arguablythe simplest and most versatile of traps. I mademy first funnel trap years ago when I needed tocatch small fruit flies to feed my Jumping Spider(Salticidae). I modeled my trap after a similartrap described in The Goodman of Paris, a Frenchmedieval guidebook. The idea is for the insects tobe lured through an opening in a funnel and onceinside, the task of navigating back out is generallytoo difficult for the insect and it remains contained,unable to navigate through the entrance fromwhich it came. This is great if you want to collectinsects just for observation because the insects canbe released unharmed later. When used for pestcontrol, the funnel trap offers a quarantined spacein which a toxin can be used, thus protecting bene-ficial insects and the environment. Although thetrap described below resembles many found on theinternet, the origins of this type of trap are ancientand likely evolved from the observation of natureitself.

This type of trap can be modified for a large varietyof insects, however, this month we will utilize thefunnel trap specifically for stink bugs. The numberof insects that are attracted to light is astonishingand in Florida, we witness this behavior at theporch light. Different insect species are attracted todifferent wavelengths of light, some are attractedto fluorescent while others are attracted to UV(black lights), this is also why certain species onlycome out during specific times of the day, when thelight signals them to become active. For thisproject we can use an inexpensive LED light,the Sylvania DOT-it series seems to be the mostpopular for this project.

Supplies Needed:

2 Liter Soda BottleBlack TapeTouch Activated LED LightBox Knife

Naturally Amazing Activities

Simple Funnel TrapBy Sean Green

Step 1 Step 2

Step 3

Step 5Step 4

Remove the top from a 2 LiterBottle by cutting along thetop edge of the bottle label.

Tape the edges of the bottletop and bottom to secure

them to each other.

Turn the LED light on with along object (such as a pencil)that will fit through the funnel.

TIP:Insects may be attracted to the bottom sides of the bottleif they can see light through it.

The sides of the bottle can be covered with anything that willprevent light from showing through, such as tape or even atube made of dark construction paper.

Place the top of the (now separated) bottleupside down into the bottom of the bottle tocreate a funnel that leads into the bottle.

Place the LED light intothe bottom half of the

2 liter bottle.


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BUSH HOG HS 1736Zero turn mower. Approx. 2 years old.36" cut $1,950 Call Alvie 813-759-8722

FOR SALETRAILER FOR SALE44x12 single wide trailer in WintersMobile Home Park. Zephyrhills 5k orbest offer. Call (813)967-4515

MUSCADINE AND SCUPPERNONG, GRAPEPLANTS,VINESSeffner, Fl. 33584. Call 813-857-4586

ALL A BLOOM FLORISTRoses $19.95 a dozen. 813-567-5735116 N. Collins – Downtown Plant City.www.allabloomtampa.com

LAWN EQUIPMENT/SUPPLIES

RUBBER MULCHAll colors, buy 10 bags, get 1 FREE!$8.99 a bag. Call Ted 813-752-3378

NEW HUSTLER SPORT ZERO TURN48" cut, 16hp. Honda engine. Special Price!$3,500 with 3yr. warranty. Call Alvie813-759-8722

TSG50 WOODS3pt. stump grinder. Clearance Sale!$3,381. Call Alvie 813-759-8722

REAL ESTATEBEAUTIFUL PLANT CITY 1 ACRE LOTWith well. Private one street subdivision frontage 290x 145 depth. 4521 Highland Creek Drive. $45,900.Call Today! 813-655-6769

FOR SALE – 45 ACRES VACANT LAND(Pasco County) 45 acres are comprised of gentlyrolling hills with big trees & solid ground. A greatsetting for residential development. To the east of theproperty is a 60 acre parcel (Lake Gilbert) that addssignificant aesthetic value to the 45 acres.Zoning: AR (Agricultural-Rural)Call Heidi Cecil for more information 863-899-9620

2.66 ACRE NURSERY FOR SALE OR LEASEN. Lakeland with 1,000 sq ft frame house,2 sheds, irrigation throughout.Call Bruce 863-698-0019

A SLICE OF HEAVEN2.03 acres lot on Hare Mtn. Estates inFranklin NC. Breath-taking views. Purchased10/08 for $73,400. Yours today for $32,900GREAT INVESTMENT! Call 813-655-6769

Classifieds Tel: 813.759.6909 [email protected]


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