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WILL D.C.RENEW theBIODIESELINCENTIVE?BY PAUL [email protected]

Elements of the agricultureand energy industries arewatching the U.S. Congress tosee if and when the biodieseltax incentive is renewed.The incentive was in effect

from 2005 to 2009, and againin 2011.During that time, reports

the National Biodiesel Board,the incentive spurred biodieselproduction to a level exceedingone billion gallons a year andhelped increase to 39,000 thenumber of jobs in affiliatedindustries.That production consumed

large amounts of soybean oiland animal fat. Even french frygrease could be used.The incentive was a $1 a

gallon credit tax exemption,said Ben Evans of the NBB. Itwas such a boon to thebiodiesel industry, he said, thatthe production and revenue itgenerated came close to payingfor the incentive in terms ofincreased taxes to the federalgovernment.The incentive “clearly

works,” he said, and “we wantto try to continue that momen-tum.”One problem, Evans said, is

such tax incentives usually aretemporary, particularly in thebeginning. Now, he said, theincentive has been caught upin “a broader political dispute”over federal spending, includ-ing the anticipated fiscal cliffcrisis.This has occurred despite

considerable bipartisan supportfor the incentive in the Houseand Senate, he said.The incentive created “a lot

of plants in rural areas withspinoff jobs. Now we are hear-ing reports many of the plantsare laying people off,” Evanssaid.

Forbes Magazine has pre-dicted as many as 75 percent ofthose producers might have toshut down.The loss of the incentive “is

really catching up to the indus-try and really hurting,” Evanssaid.The NBB supports efforts to

deal with the federal budget,he said, but “it will take a longtime to deal with those issues.”The NBB would like to seeCongress take immediate stepsto renew the incentive.“We think if it came up for

a standalone vote, it wouldpass with flying colors,” hesaid.

Andrew Conley, programdirector for CleanFuelsOhio,agreed, “There is strong biparti-san support for this (but)Congress gets distracted. …Tax incentives are somethingthat are on the choppingblock. … My personal sense isnobody’s going to move on thisuntil they settle the whole fis-cal cliff discussion.”The soybean market faces

uncertainty but is unlikely tobe affected in the short term,said Adam Ward of the OhioSoybean Council andAssociationOne reason, he said, is an

increased demand for U.S. soy-beans in China.Another, he said, is the fed-

eral government is requiringlarge oil companies to continuebiodiesel use at a rate that willmatch the record one billiongallons produced in 2011.That’s not the same, the

BDD website says, as lettingthe biodiesel industry “contin-ue to competitively produce”its products, which the incen-tive would allow.Evans said the oil compa-

nies are not happy, but they areable to purchase “RenewableIdentification Numbers,”which reduces the amount ofbiodiesel they must produce.Those numbers, or RINs, repre-sent biodiesel produced else-where. Buying the RINs letsthe oil companies produce lessbiodiesel themselves and theRIN sellers make money.The Environmental

Protection Agency (EPA) hasaccused some companies ofselling fraudulent RINs thatdon’t represent actual biodieselproduction.Evans said those “isolated

cases where a couple of badactors came in and took advan-tage of the system … don’timplicate the entire program.… We are working very closelywith the EPA to make surethose cases of fraud don’t hap-pen again.”Ward said extending the

incentive would be a “win-winfor the agriculture industry …creating investment in newtechnology and growth in cur-rent businesses.”Because biodiesel is not car-

bon-based, Conley said, it is arenewable resource that pro-duces cleaner emissions than100-percent petroleum diesel.For more on NBB’s efforts

to extend the incentive, visitbiodiesel.org/policy/fueling-action-center.

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Of North Central Ohio

Publisher — Devin [email protected] — Gary Brock

[email protected] — Gregg Rettig

[email protected] Manager — Jessica Cea

[email protected]

Advertising: [email protected]

Delaware: 740-363-1161Earl Smith, Advertising Director [email protected]

Serving Union, Marion, Delaware counties

Bellevue: 419-483-7410Rick Miller, Publisher

Serving Ottawa, Sandusky, Seneca, Erie, Huron counties

Galion: 419-468-1117Vicki Taylor, Publisher

Serving Crawford, Richland counties

Mt. Gilead: 419-946-3010Vicki Taylor, Publisher

Serving Morrow, Knox counties

Wauseon: 419-335-2010Janice May, General Manager

Serving Lucas and Henry counties

Roy Slater, Regional AdvertisingConsultant [email protected]

Serving Hardin, Wyandot, Hancock,Putnam, Wood counties

SubscriptionsB.A. Wells, Circulation Manager

(740) 852-1616 [email protected]

Contact ACRES of North Central Ohio:30 South Oak Street / London, OH 43140

(740) 852-1616

ACRES of North Central Ohio is published monthly by OhioCommunity Media, LLC and is available through theDelaware Gazette, Bellevue Gazette, Galion Inquirer,

Morrow County Sentinel, Oberlin News Tribune, FultonCounty Expositor and The Madison Press. All RightsReserved. Reproduction of any material from this issuein whole or in part is prohibited. ACRES of North

Central Ohio are available for purchase at each of thenewspapers offices for $1/copy or contact us to subscribe.

Subscriptions are $19.95 per year.

Please Buy Locally & Recycle.

USPS - 0325 -180

PAGE 4BUYINGA TREE

PAGE 7CHOWLINE

PAGE 8PRO CARVER

PAGE 11FISH KILL

PAGE 13WARMER OHIO

BY GARY [email protected]

With just a few weeks to gobefore the end of the year, Ohio’sfarmers can breathe a sign of reliefthat 2012 will soon be over andtheir attention can turn to 2013.In fairness to 2012, most farmers

are now saying that, while theextended drought this past summerwas bad, and had a serious impacton many crops at harvest time — itwas not as bad as some feared andcould have been far worse.What now has farmers con-

cerned is the uncertainty of thefuture. What lies ahead in 2013 forOhio’s farmers?Right now, as of the end of

November, a lot of things thataffect our farmers remain cloudy.• First, there is the federal Farm

Bill. It hasn’t been passed, and ifthere isn’t a resolution to the stale-mate in Washington, all bets areoff in 2013. That is because with-out the legislation in place, manyregulations either end or revertback to earlier laws.This will effect farmers and agri-

culture producers throughout theUnited States and right here inOhio.According to our ACRES article

in this edition, the bill includes anarray of policies that influence theprice of agricultural commodities,ensure the availability of food, tem-per the cost of farming and provide

for agricultural research and con-servation. The 2008 farm billexpired on Sept. 30, but many ofits provisions will retain funding orcontinue to pay out until the endof the harvesting season in 2013.But the major worry is the safety

net that many farmers receiveeither yearly or when needed —farm subsidies. Will some or all ofthose subsidies expire in 2013 ifthere is no Farm Bill approved?• What will happen in 2013

with the corn industry and theongoing need for corn in the pro-duction of ethanol? Just beforeThanksgiving, the U.S. EPA rejecta request from a coalition of statesand special interest groups to rollthe ethanol standard back becauseof the corn shortage this year.The EPA said no dice — the

standard is the standard. What thatmeans is that millions of tons ofcorn will still be needed in 2013for the production of ethanol.What isn't known is what impactthat will have on corn prices andthe prices of so many other prod-ucts that use corn as its base.Supplies of corn will be scarce afterthe ethanol produces take theirshare. Will livestock owners take amajor hit in 2013 in the cost offeed?• Then there is the possibility

of new U.S. Department ofAgriculture rules regarding healthand food safety standards. Willthose change next year? Will there

be increased pressure on morerestaurant and supermarkets chainsto tell suppliers that the animalsused for meat they receive musthave received more humane treat-ment than present standardsrequire?On top of this is the new

biodiesel tax incentive legislation.Will it be renewed? And the listgoes on.As we prepare to welcome in

2013, there are plenty of questionsfrom Ohio farmers about what kindof year '13 will be. Will it be agreat year or an unlucky one as the"13" implies? Time will tell.

Gary Brock is Editor of ACRES ofSouthwest Ohio.

Gary Brock

Looking toward 2013

SLIM RANDLES

Does anyone really finish a book?There are so many things

to consider when writing abook, Dud thought.Sometimes, as now in themiddle of a hot summernight, he wondered how any-one actually finishes a book.The odyssey of his writingpassion, tentatively called“Murder in the SoggyBottoms” by him and “TheDuchess and the TruckDriver” by the rest of hisfriends, is a case in point.It began several years ago

as a murder mystery, but wasrejected for having eightmurders in the first chapter.He then peeled it down tothree, but couldn’t figure outwhat to do to the other fiveformer victims who seriouslyneeded killing.Then he married Anita

and he decided to concen-trate more on the love angle,the American truck driveron secret assignment to theduchess’s European realm.They fell in love at the truckstop below the hill holdingher castle, he knew that, allright.And then Marvin Pincus

started fixing up the love

lives of several of us here inthe valley, and Dud was sentjournalistically careening offinto more conundrums,because he admired Marvin’swork and tried to discoverhow to fit it into a Europeantruck stop murder and lovedrama. It was hard.Did Mark Twain have to

go through all this just tointroduce Tom and Huck tothe world of literature? Howlong did Louis L’Amour pon-der and sweat before finallyfiguring out how to fix AngeKerry up with Tell Sackett?And then there was the

byline problem. ‘DudCampbell’ just didn’t havethat … salable ring to it. Imean, we all know what adud is, don’t we? So hedecided to initialize himself.

How about H. DudleyCampbell? Or W. DudleyCampbell? He wanted hisfriends to know he’d writtenthe thing, but he also wantedto sell them to serious read-ers in the cities.So, as Anita was already

asleep, leaving him with justthe computer, his thoughts,and half a cup of coffee, Duddid what any writer on a hotsummer night would do. Heclicked on his favorite iconand played solitaire until hiseyes closed.

Slim Randles can bereached at (505) 306-6009, at7308 Painted Pony Trail NW,Albuquerque, NM 87120, orat [email protected] orwww.slimrandles.com.

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BY RACHEL [email protected]

Susan Gimbel hasalways loved decoratingand preparing forChristmas. Even as a younggirl she remembers helpingto adorn her home withnatural and homemadedecorations.“Growing up,” she said,

“I always had a passion forChristmas. We made lotsof things using naturalmaterials like pine branch-es.”She frequented a special

Christmas store inMansfield. “It broke myheart to hear it was clos-ing,” said Gimbel. “So Ibought it.”That store became the

foundation of TheEvergreen Company andGimbel has built on it eversince. The store openedduring the GalionOktoberfest celebration of1993.“I never knew it would

be so much work,” admitsGimbel. “But it’s goodwork. It’s happy work.”Customers ask her if she

still decorates at home,even after a long day ofdecorating. “Yes,” saidGimbel. “I take home afew things that strike me,but my Christmas decora-tions are based on thingsI’ve had through theyears.” She explained that,even though people thinkan item bought in a storewon’t look as good athome, it usually is theother way around, becauseit is now “with the thingsyou love.”Gimbel naturally keeps

track of the decoratingtrends of each season, butespecially Christmas. Thisyear, she said, the big coloris tangerine.For 2012, of course,

electronics and gift cardsare the biggest sellers.People are also looking forfunction, said Gimbel.Ornaments are the

store’s biggest seller.“People want to give thatornament that commemo-rates a year. We have somany specialty things thatyou can’t find in the boxstores.“Candles are good gifts,

a nice hostess or exchangegift. You can buy unscent-ed or battery operated can-dles for those who are sen-sitive to scents.”Trends this year in

home décor and clothing,said Gimbel, are wordsimprinted on the object —sayings, quotes, initials,monograms — on every-thing.Also popular this year

is bling, bright and color-ful objects. Bright colorshave shown up in every-thing from clothing, tojewelry, to décor. “It liftspeoples’ spirits,” sheexplains.People still enjoy deco-

rating with berries, pine,cones, wood, feathers,silks, greenery, anythingthat lends texture anddepth to the surroundingobjects.Contrast is also a cur-

rent trend. With wood-land decorations add a lit-tle something extra withchrystal or metallic forcontrast. Bronzes and put-ers are a good contrast for

any design theme. Theyare softer than bright sil-ver or gold.Susan Gimbel is known

locally for her gift of dec-orating Christmas trees.In her shop she has a flatChristmas tree, as tall asany other tree, but flattenfor space constraints. Shealso has decoratedwreaths, wall hangingsthat can be decorated,and The Evergreen’sFamous Upside DownChristmas Tree that leavesmore room at the base forgift display.Every Christmas tree in

her shop is decorated witha different theme:• Natural look with

vinage aqua and rustbulbs, bells and frosting• Whimsical tree with

fluffy balls, snowmen andsnowflakes• Cupcake tree,

reminding one of theCandyland game,“Cupcakes are big thisyear, especially gourmetcupcakes made for specialoccations”• Cowboy/Cowgirl tree

compete with hats, horsesand spurs• Woodland themed

tree with birds, squirrels,icicles, owls and feathers• Animals prints are

making a comeback, saidGimbel, and TheEvergreen Company hasand African animal printthemed tree as well.• The ’60s tree is com-

plete with bling, peacesigns, flowers, VW busornaments and tie dyedobjects.Other decorating tips

Gimbel has to offerinclude:• Using sprigs of color

or draping greenery froman already existing pot orvase• Adding shelves to a

tree to display a favoritefreestanding angel, orna-ment or nativity scenepiece• Using a small tree to

hang on the wall and dec-orate• Christmas wreath

that can be decoratedwith ornaments• Water-like mercury

glass scenes and vases,antiqued glass, crackled togive it that vintage feel,

and gives a current, con-temporary lookThe Evergreen also has

a large collection of nativ-ity scenes of all differentmaterials and styles. Manyof the collectable piecesare on display as well as

traditional settings.Susan Gimbel writes a

regular column for theGalion Inquirer offeringtips on decorating for thehome. The EvergreenCompany is located at117 Harding Way East in

Galion. For more informa-tion call (419) 468-4472.

Rachel Mendell is theInquirer Editor, 129Harding Way East, Galion.She can be reached at (419)468-1117, ext. 305.

The ’60s tree is complete with bling, peace signs, flowers, VW bus ornaments andtie dyed objects.

Evergreen’s Christmas decorating tips & thoughts

Another trend in decorating for the holidays is water-like mercury glass scenes and vases, antiqued glass,crackled to give it that vintage feel, and gives a cur-rent, contemporary look.


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Purchasingthe perfect

Christmas treeBY PENNY SMITHEditor, The Knox County Citizen

Before you gather the family andhead to your local Christmas treefarm, knowing the size of tree youwill need is key. How big a treeshould you purchase? Measure theheight of the room and the width ofthe space where the tree will belocated. Take your tape measurewith you to measure the actual treeyou have picked out to fit yourspace. Trees appear much smaller outin nature than in your home.

Next, you will need to select atype of evergreen. There is no rightor wrong choice here, it is a personalpreference. The biggest decision forthe typical consumer is long or shortneedles. The majority of Christmastrees sold in Ohio are Scotch pine,White pine, Blue spruce, Fraser fir,Canaan fir and Douglas fir.

The Scotch pine is the most pop-ular Christmas tree sold in Ohio andthe United States. Its needles growfrom 1 to 3 inches in length and itretains its needles well. Sturdybranches can support heavy orna-ments.

The Fraser fir has become knownas the cadillac of trees in recentyears. The blue/silver underside of itsneedles are highly desirable. Thisvery fragrant tree species has a one

inch soft needle length and hasexcellent needle retention.

Blue spruce trees have one-inchsharp needles with branches thatsupport heavy ornaments. The mod-erately fragrant tree is often pur-chased as a live tree and plantedafter the holiday as well as a cuttree. The blue spruce tree has anaverage needle retention.

White pine trees are the secondmost popular Christmas tree inOhio. Their two to five inch longsoft needles are very flexible. Itsfeathery looking branches will bepulled down by heavy ornaments.Needle retention of the White pineis very good.

Canaan fir is very similar to theFraser fir tree. Its needles are moreblue and slightly longer than theFraser fir. A fragrant tree with softneedles and very good needle reten-tion, the Canaan fir tree supportsornaments well.

The blue-green Douglas fir hassoft, one inch long needles that arerelatively flat and is highly fragrant.Needle retention of the Douglas firis very good.

So now that you have selectedyour perfect tree, how do you knowif it is fresh and will last the entireChristmas season? Cutting yourown tree, or having the owner cutthe tree for you at a tree farm is the

best way to ensure a quality tree. Ifyou purchase a tree from a retail lotcheck for excessive needle loss, plia-bility and color of the needles.

Once your get your Christmastree home, put it in a bucket ofwater in a cool location if you arenot going to set it up promptly. Treesdrink a lot of water. If you pur-chased your tree from a retail lotyou will want to cut a half-inchfrom the trunk before placing thetree in an appropriatly-sized treestand. The most important thing toremember for a Christmas tree thatwill last all season, is to ensure aconstant water lever above the baseof the tree. This means you mayneed to check the water level daily,especially if your container is on thesmall side.

Now you are ready to decorateyour perfectly-selected Christmastree. Be sure that your lights areinspected and intended for indooruse. And remember, never leave aChristmas tree unattended whilethe lights are plugged in.

Disposing of your real Christmastree is the final phase of its life.Being biodegradable, trees are com-monly chipped and used for mulchor as cover in fish ponds.Communities often offer curbsidepick-up or a location where treescan be dropped off to be recycled.

Purchasingthe perfect

Christmas tree

BY [email protected]

There was a time when Ithought canning food inmason jars was somethingcountry women and grand-mothers did because theythought it was noble tospend hours paring fruit orvegetables, stand over a hotstove on an even hotter dayand ‘put up’ 12 quarts oftomatoes or peaches.

Why would anyone workthat hard, I wondered,when all they had to do wasgo to the supermarket andbuy a can of tomato sauceor peaches?

Now I know. It took a

long time but, in 2009, thecanning ‘bug’ took hold andI’ve been hooked since.What started as a campaignto become less dependenton electricity for foodpreservation turned into anattempt to preserve any-thing that could be safelycanned at home, because Icould and because I knewexactly what was going intothat jar. No chemicals,preservatives, ‘guar gum’ ormodified this and that…just fruit and sugar andwater.

As I researched canningmethods, techniques, ideasand recipes online, my mostpleasant surprise was how

many younger adults —women and men alike, aredoing the same thing.Gardening and canning ishard work. That is why I amso impressed by the numberof folks out there rolling uptheir sleeves and taking iton. It also tells me peopleare concerned about what’sin their food as much as therising price of groceries.

SuppliesIt doesn’t have to be

expensive to can food. Iobtained an old 1946National Model 7 PressureCanner from my husband’sbuddy Mike in 2009. Weordered a new sealing ring(gasket) for the lid and aBall canning guide from thePresto company, who stockhard-to-find parts for Presto,Mirro and the now-defunctNational Pressure CookerCo. The old dial gauge wasin working order so wedidn’t replace it.

A jar lifter, a magneticlid lifter and a funnel (I pre-fer stainless steel) are reallyabout all I use in the way ofspecialty tools. The rest youhave right in your ownkitchen.

The majority of the can-ning jars I have used so farhave come out of friends’basements or barns, garagesales and second handstores. Most I got free orpaid very little for and, aftera good soaking and scrub-bing, they’re good as new ifthey aren’t chipped. Allthey need are new lids andoccasionally new rings,which are much less expen-sive than buying new casesof jars all the time. Jarsrange in size from half-gal-lon to 4 ounces, so there’salways a size to suit yourneeds. I prefer wide mouthjars when I can get thembecause solid foods, such asmeats, are much easier toremove. For liquids or softfoods, the regular mouth jarsare just fine.

Canning fruits andhigh–acid foods:

Water bath canningApples, peaches, plums,

tomatoes, jams and jelliesare just a few foods mostcommonly processed in awater bath canner. Highacid foods and recipes usingvinegar (as in pickles andsauerkraut) can be safelycanned at 212 degrees. It’s

a wonderful way to enjoysummer and fall fruit allwinter long, not to men-tion relishes, pie fillings,jams, jellies and sauces. Inthe winter, you can takeadvantage of holiday saleson oranges or citrus; latespring brings strawberries.If you buy fruits on sale atthe grocery, you canprocess them year round. Isave most of my canningfor fall and throughoutwinter because it warms upthe kitchen and I havemore time, since I am notoccupied with flower gar-dens or other outside activ-ities.

Pressure canning: veg-etables and meats

The device I used to fearhas become an irreplaceableaide to me. We’ve all heardthose “pressure canner hor-ror stories” through theyears: canners blowing theirtops, imbedding jars in theceiling; how dangerous theyare, etc. It may have hap-pened once out of a millioncanner loads 80 years ago,folks, but it just doesn’t hap-pen anymore.

Models made before the1970s were heavy-walledkettles with clamp-on orturn-on lids. They were fit-ted with a dial gauge, a ventpipe in the form of a pet-cock or covered with acounterweight, and a safetyfuse.

Most modern pressurecanners are lightweight,thin-walled kettles; mosthave turn-on lids fitted withgaskets. Modern pressurecanners have removableracks, an automaticvent/cover lock, a vent pipe(steam vent), and a safetyfuse.

As intimidated as I wasby the very name of thedevice (PRESSURE can-ner) I was equally deter-mined to master it. Anotherfriend of my husband’s, adevout canner of vegetablesand meat, helped me test aninitial load in the old can-ner and got me started onmy way.

I cannot remember whatI first canned; I just knowthat I got so hooked my rel-atives just shake their headsnow and sigh, “There shegoes again” and joke aboutwhat I’ll try next. The bestdiscovery I have made from

pressure canning is: meat isthe easiest thing of all.

You don’t have to peelit, blanche it, or make asyrup for it. Just trim thefat off your raw chicken,ham, pork, beef, venison,fish, etc, slice it to fit thesize of jar you’re using, packit with as few air pockets aspossible, and stick it in thecanner. (The only meatyou have to pre–cook areground meats.) Set a timer,check the gauge every 10-15 minutes and let the can-ner do the rest.

The ‘up’ side to can-ning

It’s satisfying work. It’sso handy to just grab a jaroff the shelf and have fork-tender meat to use for ameal — just heat andserve. Apples alreadysliced for pies and toma-toes are there for the tak-ing. It’s also an opportuni-ty to take advantage of agreat sale at the supermar-ket and not have to makespace in the freezer.

In my zeal for the craft,I have crossed the line andcanned some unconven-tional foods not approvedby Ball or the FDA. Somehave worked and somehave not. It’s amazingwhat you can find onYouTube. I canned butterin jars in 2009 and it’s stillfine. I canned cheese butit burns easily and softcheeses don’t work verywell. (I’m determined tofind a way to do it better,though.) I canned ciderand it worked out well.Last year I tried canningmilk — a real ‘iffy’ project

and not recommended atall by experts. It comes outlike evaporated milk. It’sfine after 6 months or sobut the longer it sits onthe shelf the more it sepa-rates. I just opened a jarover a year old and it tast-ed a bit off but was notspoiled.

I did can meatloaf andthough it resmbles canneddog food, it tastes a wholelot better. My meatloaf-loving husband can nowhave a ‘fix’ anytime hewants it. Even he wasimpressed by that one.The white button mush-rooms in the produce sec-tion are very easy to canand come out looking justlike the commerciallycanned mushrooms. So dogreen, red and yellowsweet peppers, and chilies.

I canned sweet onionsbecause I love them, butdidn’t like the way theyturned out. The longerthey sit, the softer andmushier they get. I canneda lot of white potatoesthinking I would havethem on hand to mash ona moment’s notice butthey, too, soak up thewater they are canned in,swell, and get too soft. I’mnot ready to give up onthat notion yet, so I willtry another type of potato.

There are ‘accidents’from time to time. A jarwill break in the cannerbecause there was an airpocket between the glassand the food, a jar won’tseal, etc. But problems are

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The FDA and Ball don’t approve home canning ofdairy products, so it’s one of those do-it-at-your-own-risk projects. I’m using butter I canned from 2009that’s still fine and, once it’s opened, requires norefrigeration if it’s used promptly.

BY RANDA WAGNER/MORROW COUNTY SENTINELThough green beans are more time consuming toprep for canning than some vegetables, they aren’tdifficult to pack or process and are one of myfavorites to preserve.

CONTINUED ON PAGE 13

BY MARCHETA [email protected]

Just after dark oneevening in mid-November,I walked past a largeNorway spruce tree thathad been recently placedon Galion’s Public Square.It stood like a sentinelready to herald in the sea-son’s festivities at the treelighting ceremony on Dec.1. The four-stories-tallevergreen was already atwork by filling the frostyair with an incredible fra-grance, fresh and piney,that cannot be captured ina jar of wax. The old carol“O Christmas Tree” cameto mind and brought ahuge smile to my face. ThePublic Square tree lived itslife in residential area, butmost Christmas trees inOhio are grown onChristmas tree farms.Evergreen trees have

become the most belovedsymbol of the Christianholiday. If you choose areal tree this season, dresswarm and prepare to havea lot of fun shopping for it.Whether you visit a cut-your-own farm or shop at aChristmas tree lot, the out-doorsy-ness of the tripmakes it feel like anadventure. There are a fewdecisions to consider:you’ve got your mediumneedles (Scotch pine), andlong needles (White pine);your firs (Douglas, Balsam,and Fraser), and many

more, especially grown forthe purpose of making theChristmas holiday merryand bright. All of thesetrees are wonderful, intheir own way. What Ithink you need to considerthe most is how heavy yourornaments are. Firs, likeBalsam, Fraser, andDouglas will fill your homewith a citrusy/piney fra-grance, but their branchesdo not easily support theweight of resin types ofornaments. For those, aScotch pine is a better

choice. Whether cuttingyour own or choosing onealready cut, ask the treeattendant make a fresh cuton the bottom of the trunkfor better water absorptionwhen the tree is indoors.Many dealers will also putthe tree in the tree standfor you and give you help-ful tips on how to care forthe tree during the time itis inside your home. Wateris the most important fac-tor, as a cut tree usuallyneeds one gallon of water aday to keep the needles

from drying out.Carl Yeager, president of

the Ohio Christmas TreeAssociation (OCTA),states on the OCTA web-site that the day afterThanksgiving is tradition-ally the first day ofChristmas tree sales.Grabbing up retail deals onBlack Friday is fun formany people, but if that’snot for you, why not makeit a Green Friday by visit-ing your local tree farm orlot and getting first dibs onthe selection? My husband

and I have been raisingevergreen trees in ruralGalion since 1973. Ourmain business is landscap-ing; the trees we raise forChristmas are for peoplewho want a live tree. Alive tree still has its rootsand come “balled andburlaped” to hold the rootstogether. Many people likethis type of tree becauseafter Christmas, the treebecomes part of their land-scape. Growers like usdepend on larger tree farmsto supply our “cut” trees.Often these farms are locat-ed on acreage that cannotsupport other crops, such asland that was strip-mined.The trees stabilize the soil,protect water supplies, pro-vide refuge for wildlife, andcreate greenbelts through-out the countryside. Andtalk about a great emissionsrating! Each year of its lifeone evergreen tree produces

enough oxygen for 18 peo-ple. For each tree that isharvested, three seedlingsare planted in its place,continuing the cycle of life.When the holidays havewound down and all thedecorations are put away, areal tree is still at workhelping the environment.Most towns and cities havea tree pick up day, wherethe street crew will takeyour tree to a chipping sta-tion to be turned intomulch. For people with larg-er properties, the tree canbe taken outside and placedin the yard to be used as ahabitat for birds and rabbits.An industry doesn’t getmuch greener.To find the freshest trees,

OCTA is here to help. Ifyou do not have access tothe Internet, call (740) 828-3331 or visit your locallibrary and schedule anInternet session. TheOCTA website makes iteasy to find a Christmas treefarm near you. Go to:http://ohiochristmastree.com/. From the home page,click on the link “Chooseand Cut Trees,” which hasan interactive map thatshows where farms arelocated, or you can do asearch by entering your zipcode. How easy is that?Then load up the car withfriends and family andhead out for some fun inthe great outdoors.

Marcheta Gibson and herhusband, Jim, have ownedand operated GibsonLandscaping since 1973.Along with live trees, theymake and sell live wreaths,swags, and grave blankets aswell as selling cut trees grownon Ohio tree farms. Theirbusiness is located at 1350Nazor Road, Galion, OH44833; phone (419) 468-1134.


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Sightseeing tours in Seattle including Pike’s Place Market & San Francisco with opportunitiesto see the Golden Gate Bridge and Fisherman’sWharf. Plus Napa where you will visit two ofthe area’s premier wineries.

Scenic Amtrak Coast Starlight train trip from Seattle to San Francisco. Relax in yourAmtrak sleeper-roomette at night (includes VIP lounge).*Per person, based on double occupancy. Price based on inside cabin,upgrades available. Airfare is extra.

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14 Days Depart August 2, 2013 from$1958*Start in Seattle, Washington; beginning your drive to Spokane. En route, visitthe Grand Coulee Dam, and Dry Falls. Drive through the beautiful lake-sidecommunities as you head east to “The Big Sky Country”of Montana. Next visitGlacier National Park. Then cross over toWaterton LakesNational Park, Glacier’s, Canadian sister park. The followingday you will travel to the town of BanZ and BanZ NationalPark. Then travel north on the IceYelds Parkway beginningyour scenic route through the Canadian Rockies. VisitLake Louise; Jasper National Park; Jasper town and YohoNational Park before crossing the Continental Divide toRevelstoke; the Lake Okanagan region and the resort town, you will board the “Sea to Sky Climb”Rocky Mountaineertrain and travel the breathtaking PaciYc coast to Vancouver.The following day you will take a ferry trip to Victoria onVancouver Island with its classic colonial architecture. Then travel back to the U.S.and enjoy another ferry trip to Port Angeles and tour Olympic National Park beforereturning to Seattle. *Price per person based on double occupancy. Airfare is extra.

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� PROTIP: PICKING THE PERFECT TREE

Ohio’s Christmas tree farms offer a wide variety of trees which are sure to please anyone’s tastes. Medium nee-dle length trees have strong branches that support heavier ornaments while soft needle trees like firs fill thehome with a rich citrusy/piney fragrance.

BY TRACY [email protected]

COLUMBUS —More than 250 farmers,producers, educators,school food service pro-fessionals, business lead-ers and Ohio StateUniversity Extensionexperts are expected toattend a statewide con-ference on the Farm toSchool program, with agoal to continue to getmore fresh, locallygrown and producedfoods into more schoolcafeterias.OSU Extension will

host the Farm to Schoolconference Wednesday,March 13, as part of aneffort to continue toexpand the successfulprogram, which works toincrease students’ accessto healthy foods and tohelp them learn moreabout food, health,nutrition and agricul-ture.Farm to School is a

national program, whichin Ohio is led by OSUExtension and is sup-ported by numerousagencies, foundationsand industry organiza-tions. OSU Extension isthe outreach arm ofOhio State University’sCollege of Food,Agricultural, andEnvironmental Sciences.“The dynamic part of

this conference is that itbrings together all typesof leaders involved in

making pre-K throughcollege Farm to Schoolprograms work acrossthe state,” said Julie Fox,director of Ohio State’sFarm to School program.The conference

theme is “Let’s GrowFarm to School,” andwill feature keynote pre-sentations, 10 breakoutsessions, a curriculumshowcase and other dis-plays designed to show-case opportunities farm-ers, schools and commu-nity leaders have towork together toincrease students’ accessto healthy foods.In addition, there

will also be plenty ofnetworking opportuni-ties, she said.Sessions will include:• School food pro-

curement, opportunitiesfor food service buyersand Ohio farmers• Forming farm to

school partnerships• Food safety• School gardens• Finding farm to

school funding andresources• Why farm to

school• Marketing farm to

school“The objective of the

conference is to provideeducation for thoseinterested in initiatingor expanding a Farm toSchool program and toprovide connections tobuild and strengthenprogram networks,” Fox

said. “The conference isalso designed to supportparticipants as theymake a difference intheir communities andto provide opportunitiesto unite professionalsand their perspectiveson food, health or agri-culture.”In addition to provid-

ing young people withfresh, local food, Farm toSchool also helps themunderstand where theirfood comes from andhow food choices affecttheir health, environ-ment and community.The Farm to School

Advisory Group is final-izing conference detailsand accepting confer-ence sponsors, Fox said.Registration informationwill be available on theconference website atgo.osu.edu/FarmToSchool.For more information

on Ohio’s Farm toSchool program, visitfarmtoschool.osu.edu.

Tracy Turner can bereached at (614) 688-1067. Julie Fox can bereached at (740) 289-207.


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[email protected]

I need some inspiration to help keepme from gaining weight during the holi-days. Any ideas?The temptations of the season often

come not with glitter and sparkle, but withsugar, fat and calories.Fortunately, weight gain isn’t inevitable.

In fact, most studies suggest an averageweight gain over the holidays of about onepound. This is good news, because mostpeople assume it is five or 10 times thatnumber.Still, researchers warn that people tend

to keep that extra pound instead of shed-ding it after the season is over. Thosepounds can pile up over time, leading tosignificant weight gain.Studies also indicate that people who

are already overweight are more likely togain five pounds or more during the holi-days.Perhaps the first thing to acknowledge

is that this won’t be easy. Accepting thatin advance will help you make a more seri-ous effort. With that in mind, here are afew tips from the experts:• Unless you can already easily estimate

and track calories of the special treats andmeals you’re likely to face over the holi-days, try a “mindful eating” approachinstead. A recent Ohio State Universitystudy showed that this technique can helppeople with diabetes to significantly reducetheir weight and blood sugar. To use thismethod, take a few minutes before eatingto assess how hungry you are, and thenmake a conscious choice about how muchyou eat. When you’re full, stop eating —no matter how tempting the food is.

• Learn to say“no” politely: “It’sdelicious, but if Ieat one more bite,I’ll feel stuffed.”Don’t let yourselffeel pressured intoeating more thanyou want to.• Help yourself

with portion con-trol by using small-er plates, especially

at a buffet. Fill it up with vegetables orlean protein, if possible, before you addother dishes. When eating out, ask for atake-home box to be delivered with yourfood, and put half of your meal in it beforeyou take a bite.• Watch the alcohol. A recent study

showed that American adults get an aver-age of 5 percent of their calories from alco-hol alone, amounting to about 100 caloriesa day. That could easily increase during theholidays. Set yourself a limit in advance,and follow any alcoholic beverage with anice big glass of water.• Find ways to increase physical activity

to account for extra calories. Stretch your30-minute workout to 45 minutes. And,make it a point to always park far from theentry to work or the store, just to workthose extra steps in.For more ideas from around the web, see

http://bitly.com/holidaygain.

Chow Line is a service of Ohio StateUniversity Extension and the OhioAgricultural Research and DevelopmentCenter. Send questions to Chow Line, c/oMartha Filipic, 2021 Coffey Road,Columbus, OH 43210-1044.

CHOWLINE

Tips to preventholiday weight gain

8 Acres of Central Ohio, Monday, December 3, 2012

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BY MICHAEL [email protected]

Chuck Schepflin went to work at thefamily business 35 years ago and wouldhave never imagined where that wouldlead him.

Schepflin went to work with hisfather, Will, at his lawn and gardenequipment business in the mid 1970s.

“Dad owned and operated Willie’sSales and Service,” said Chuck aboutthe Fremont business. “I came to workfor him in 1974 and have been here eversince.”

Chuck, who graduated from RossHigh School in 1979, has turned his jobat Willie’s into a second full time career.

“I started doing chain saw carvingsback in 1977 behind our display tent atthe Sandusky County Fair,” notedChuck. “It was something that was justgetting started back then. Only a fewpeople were doing it, and it just reallyappealed to me.”

Chuck entered his first pro carvingshow in 1980.

“I was part of the McCulloch compa-ny team at that time,” rememberedChuck. “I took third at my first showwhich was at the Paul Bunion show herein Ohio. I learned a lot about what thejudges were looking for and workedhard the following year to change somethings. I came back the following yearand won that same competition in1981.”

The competition Chuck won was a30-minute timed event.

“The judges judged on accuracy,speed, design and attention to detail,”said Chuck. “The winner is chosen byhow much their carvings collected at anauction following the event. We wouldcarve for three days and the three daytotal of what you collected at auctiondetermined the winner.”

Chuck, who now is part of the StihlPro Carving Team, has won 19 nationaltitles in speed and accuracy.

“I was approached by Stihl in 1989to join their team,” said Chuck. “Thereare six of us on the Pro Carving Teamand we travel the state year round. Weare actually leaving Wednesday, Oct. 10,for the Bob Evans Fest in Rio Grand,Ohio.”

Chainsaw carving had come a longway since its early beginnings. WhenChuck started carving they carved basicshapes like crosses and geometricshapes.

“I remember I learned one trickwhere if you cut up a log a specific wayat the end when you cracked it all apart,it made a wood log chain,” noted Chuck.

“The animals and all the more elaboratecarvings did not start until around 1981or ’82,” he added.

“Today if you can think it we cancarve it,” Chuck smiled. “I would saythat for the bigger carvings if you wantsomething elaborate carved into a treestump or something like that you canalmost figure about $100 per foot oftree. So if you have a 6-foot tree stumpyou want carved into something specialyou would be looking at about $600worth of work.”

Chuck uses a MS 250 Stihl for hisdetail work and a MS 441 for his blockout work. Both his saws are regularstock chain saws.

“I think this is what makes me such agood competition carver,” noted Chuck.

“I can use my stock saw to carveanything I want. Most competition guyshave special carving saws for their detailwork and that takes up time. I can useone saw the entire cut.”

Chuck uses his knowledge aboutsaws for more than competition. Hegives demonstrations on chain saw safe-ty to youth groups and organizations allthe time.

“I just finished talking with the localCub Scout Pack at Cristy Cabins here inFremont,” he said.

“I gave them a safety demonstrationand actually showed them how (leatherleg) chaps can actually stop a saw andsave your life. I have been working withsaws for over 35 years now, and I stillhave all my fingers and toes,” he smiled.

“Safety is very important to our carv-ing team,” he noted. “The competitionshave actually stopped most of the speedevents for safety reasons.”

Chuck is still very much a part ofWillie’s Sales and Service.

“This is my family business and I amextremely proud of that,” said Chuck.

“Dad is still here every day doingthis thing but it is now more of myresponsibility to make sure things arerun smoothly.

“I do it all around here as far as whatmy responsibilities are. I work on theequipment, sweep floors and fix toilets,”he smiled.

“I tell people I have two full-timejobs. One is running this business andthe other is the carving team, and I’mjust as proud of one as am of the other.”

Chuck Schepflin holds up one of his chainsaw carvings.

CHUCK SCHEPFLIN:PRO CARVER

Christmas trees are readily available for purchase inOhio the day after Thanksgiving until Christmas Eve atmost tree farm locations. Depending on the local farm, mostoffer cut-your-own trees, ready-cut trees and live trees to bereplanted. Saws are usually provided and post-cut serviceswill vary. Most farms will offer tree shaking and bailing ofsome kind for a small fee or even for free.

The following list of Christmas tree farms covers theNorth central and North western portions of the state ofOhio. Most of the farms on this list are members of theOhio Christmas Tree Association.

Black Forest Pines3527 Johnstown-Utica Rd., Johnstown;

614-855-1146; [email protected]; 10 a.m. to 5 p.m.Friday, Saturday and Sunday, until Dec. 16.

Cackler Family Farms4971 Cackler Rd., Delaware; 740-524-5311; www.cack-

lerfarms.com; 1-6 p.m. Friday, 9 a.m. to 5 p.m. Saturday, 11a.m. to 5 p.m. Sunday; through Dec. 22.

Cameron Tree Farm7419 Sharp Rd., Mount Vernon; 740-397-5514; noon to

dark on weekdays, 9 a.m. to dark Saturday, closed Sunday.

Country Cabin Tree Farm3600 Wilson Rd., Sunbury; 614-832-9345; www.coun-

trycabintreefarm.com; 9 a.m. to 5 p.m. Friday throughSunday, Dec. 1-2 and Dec. 8-9.

Cranberry Hollow Christmas Tree Farm135 German St., Ottawa; 419-538-6964.

Dale Christmas Tree Farm9481 Kilbourne Rd., Sunbury; 740-524-7473; www.dale-

treefarm.com; 9 a.m. to 5 p.m. Friday, Saturday and Sundayuntil Dec. 23.

Hickory Ridge Tree Farm3600 Johnstown-Alexandria Rd., Alexandria; 740-924-

5054; www.hickory-ridge.com; 9 a.m. to 5 p.m. daily.

Homestead Christmas Tree Farm2573 Loudon St., Granville; 740-587-1345; www.home-

steadfarminc.com; 9 a.m. to 5 p.m. Saturday and Sundaythrough Dec. 23.

Kaleidoscope Farms14841 CR 54, Rawson; 419-722-1154; info@kaleido-

scopefarms.com; Monday to Friday 4-6 p.m.; Saturday 10a.m. to 6 p.m., Sunday 2-6 p.m. through Dec. 22 at noon.

Kleerview Farms2454 Baughman Rd., Bellville; 419-886-2029;

www.kleerviewfarm.com; 1-5 p.m. Monday through Friday,Saturday and Sunday 9 a.m. to 5 p.m.

Old Log House Plantation, Inc.8656 State Route 13 NW, Somerset; 740-743-1359;

www.loghouseplantation.com; Monday through Thursday 3-7 p.m., Friday noon to 7 p.m., Saturday and Sunday 10 a.m.to 7 p.m.

Pine Tree Barn4374 Shreve Rd., Wooster; 330-264-1014; www.pine-

treebarn.com; 9 a.m. to 5 p.m. Sunday through Wednesday,9 a.m. to 7 p.m. Thursday, Friday and Saturday.

Rush's Tree Farm22239 State Route 347, Raymond; 937-246-4543;

Thursday 3-6 p.m., Friday noon to 6 p.m., Saturday andSunday 9 a.m. to 6 p.m. through Dec. 23.

Sells Christmas Tree & Reindeer Farm5762 Auster Rd., Wakeman; 440-839-5223; www.sells-

farm.com; 10 a.m. to 6 p.m. Friday, Saturday and Sunday.

Scioto Prarie Farms330 Marseilles-Galion Rd. E, Marion; 740-382-6823;

noon to dark Saturdays through Dec. 22.

Steinberger Christmas Tree Farm655 E. CR 201, Fremont; 419-355-8733; 1-7 p.m.

Monday through Friday, Saturday and Sunday 10 a.m. to 7pm.

Stonehaven Tree Farm6718 Perry Rd., Centerburg; 614-668-6292; www.stone-

haventreefarm.com; 9 a.m. to dark Thursday throughSunday.

Sugargrove Tree Farm1619 Township Rd. 1455, Ashland; 1-800-589-6145;

www.sugargrovefarm.com; noon to 5 p.m. Wednesdaythrough Friday, Saturday 9 a.m. to 5 p.m., Sunday 11 a.m.to 4 p.m. through Dec. 16.

Taylor Tree Farm3720 Wilson Rd., Sunbury; 740-965-3293; 9 a.m. to 5

p.m. Friday, Saturday and Sunday.

Timbuk Farms2030 Timbuk Rd., Granville; 740-587-2178; www.tim-

buk.com; 10 a.m. to 5 p.m. weekdays, 9 a.m. to 5 p.m.weekends through Dec. 21.

Wade Gardens3600 Possum Run Rd., Mansfield; 419-774-0004;

www.wadegardens.com; 9 a.m. to 6 p.m. Monday throughSaturday, noon to 5 p.m. Sunday, 8 a.m. to noon Dec. 24.

Walsh Christmas Tree Farm9068 Eden Church Rd. N.E., St. Louisville; 740-745-

5040; www.walshchristmastreefarm.com; 10 a.m. to 5 p.m.Moonday through Saturday, noon to 5 p.m. Sunday throughDec. 21.

Whitehouse Christmas Tree Farm11500 Obee Rd., Whitehouse; 419-877-2733;

www.whitehousetreefarm.com; 3 p.m. to dark Thursday andFriday; 10 a.m. to dark Saturday and Sunday through Dec.16.

Whiteside Evergreens18875 Boerger Rd., Marysville; 937-642-5197;

www.whitesideevergreens.com; 4-8 p.m. Monday throughFriday, 10 a.m. to 8 p.m. Saturday, noon to 8 p.m. Sunday.

Wiechman Family Christmas Trees252 CR 143, Fremont; 419-332-3236

Wines Family Christmas Tree Farm12329 County Highway 128, Upper Sandusky; 3-5 p.m.

Monday through Friday, 10 a.m. to 5 p.m. Saturday, noon to5 p.m. Sunday.

Woodridge Tree Farm12893 Rocky Fork Rd., St. Louisville; 740-668-5231;

www.woodridgetreefarm.com; 10 a.m. to 5 p.m. Saturday, 11a.m. to 5 p.m. Sunday through Dec. 9.


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Christmas tree farms open for business

On-farm weddings a growing niche businessBY COLLEEN

NEWVINE TEBEAUAPExchange

Robert Pollock startedhosting weddings at hisButtermilk Falls Inn andSpa as a fluke. He boughta 1764 house on about100 acres in the HudsonValley, north of New YorkCity, and one of the guyshe hired to do work onthe property needed aplace for a wedding, soPollock agreed.“Of course it poured

rain but we got throughit,” he recalled.Pollock accidentally

became part of a trend —couples planning wed-dings with locally sourcedmenus and taking place atfarms.In Chicago, Paul

Larson is a farm-to-tablechef in the truest sense;he’s both executive chefat Blue Plate caterers andowner of a farm inCassopolis, Mich., wherehe grows microgreens andheirloom tomatoes.“When I moved out to

Michigan, they alllaughed at me because Iwas a city boy wanting tobe a farmer,” Larson said.Now, with the growingpopularity of locavoredining, he finds it anadvantage to offer cater-ing clients produce he’s

grown, or the meat anddairy of his neighbors.Because wedding

clients tend to book far inadvance, Larson canorder seeds and grow anitem to order. He grewbutternut squash andleeks specifically for onemenu last year, for exam-ple.Larson estimates that

most of the couples book-ing Blue Plate for wed-dings are interested infood issues on some level,from dabblers to thoseserious about sourcing theentire meal from smallfarms within a 100-mileradius, donating leftovers,recycling wine corks andthe like.Blue Plate tries to

accommodate coupleswherever they are in thatspectrum, Larson said.That means communicat-

ing clearly about a cou-ple’s priorities and aboutwhat’s in season, andaccepting the need toadapt if a particular itemcomes in early or late.Jane Eckert, who con-

sults with farms ontourism as owner ofEckert AgriMarketing, inSt. Louis, Mo., has seenan increase in farmswanting to host weddingsbut says “it’s the brideswho are driving it.”“Brides are looking for

unique destinations andfarmers are looking forways to supplement theirincome,” she said.Weddings are still a

niche business for farms,Eckert said. Pumpkinpatches, hay rides, applepicking and corn mazesare more popular.But once a farmer has

invested in the infrastruc-

ture to make visitors com-fortable, such as puttingin bathrooms and a bigparking lot, weddings canbe a logical next step.“This appeals to the

next generation (of farm-ers) that’s coming in.They have an opportunityto build a new businesson the farm,” Eckert said.“It takes the right person-ality,” she added, sincehosting weddings meansworking with sometimes-demanding brides, work-ing into the night, anddealing with the commo-tion of big parties.Other examples of the

locavore wedding trendaround the United Statesinclude the JeffersonHotel in Richmond, Va.,which uses localRappahannock oysters,Manakintowne Farms let-tuces, Dave and Dee’s

locally grown oystermushrooms; and producefrom the hotel’s own gar-den on wedding menus.The hotel recentlyinstalled beehives on itsroof and plans to harvestthe honey next spring.Grande Lakes Orlando

resort in Florida is prepar-ing to open an outdoorfarm and event spacecalled Whisper CreekFarm with 7,000 squarefeet of fruit and vegetablegardens on the 500-acreGrande Lakes estate,which also includes TheRitz-Carlton and JWMarriott hotels.Wedding guests will be

encouraged to peruse thegarden, and even pickand taste.Mary Ellen Murphy,

owner of Off the BeatenPath Weddings, in Napa,Calif., has been a wed-

ding planner for abouttwo decades. Althoughnorthern California haslong been a food-focusedplace, she said, she seescouples increasingly inter-ested in making goodfood a focus of their cele-brations.Farms appeal to cou-

ples getting married, shethinks, because so manypeople work indoors andare nature-deprived; itreconnects them to theearth.“Seeing elegance out

in the middle of naturebrings back some fondmemory of childhood andhow good it felt to runaround,” Murphy said.“People want to bottlethat feeling and give thatto their guests.”She recently helped

her publicist, Elana Free,plan her wedding, with afarm-like vibe that drewon Free’s childhood mem-ories of visiting hergrandparents’ ranch. “Wewould pick mulberries forhours during the summerfrom which my grandmawould make delicious jamand pie. We gathered per-simmons and walnuts,eggs from the chickens,pulled carrots from thegarden, milked the goats,and even went scoutingfor arrowheads,” Freerecalled.


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BY JANE BEATHARD

LONDON — OnNovember 5, investigators fromthree state agencies were onthe scene of a fish kill in south-ern Madison County.

A deer hunter stumbled ona dozen dead carp floating onBradford Branch in RangeTownship on Sunday and noti-fied the property owner. Inturn, that farmer notified theOhio EnvironmentalProtection Agency (OEPA).OEPA emergency response staffarrived within hours.

By daybreak Monday, localresidents and investigators fromthe Ohio departments of agri-culture and natural resourceswere also taking stock of hun-dreds of dead fish along aseven-mile stretch of BradfordBranch and Bradford Creek.The creek is a tributary of DeerCreek.

Most of the dead fishappeared to be minnow or fin-gerling size.

Manure from a clogged dis-posal system at Rising SunDairy, 8500 Yankeetown-Chenoweth Road, appeared tobe the source of the kill,

according to Erin Strouse,OEPA spokesperson.

“They are not sure when the(spill) occurred,” Strouse said.“But measurements in thecreek showed it was not more

than a day or two old.”Dairy managers were work-

ing to scrape and dam the pol-luted ditch and pump manure-filled water away. They alsoplan to replace the malfunc-

tioning disposal system, Strousesaid.

The permit dairy has a his-tory of legal problems involv-ing manure spills and fish kills.In 2010, then-owners Pieter

and Johannes Assen, as well asa commercial applicator, paid atotal of $27,500 in fines forpolluting Bradford Creek byspreading manure improperlyprior to spring rains. Thoseincidents killed hundreds offish, frogs and other amphib-ians.

In June 2011, the dairy wasagain embroiled in controversywhen local residents andUnion Township trustees com-plained a convoy of truckshauling manure from the farmcaused the chip-and-sealed sur-face of Deck Road to disinte-grate.

In August 2011, JimZehringer, former director ofthe Ohio Department ofAgriculture, granted the dairypermits to expand and increaseits herd size to 2,500 cows.

County residents David andLaDonna Thomas and BobHiggins, as well as trustees fromPaint and Union townshipsand the Madison County com-missioners, unsuccessfullyappealed that decision to thestate’s environmental appealscommission.

No additional appeals areplanned, county prosecutorSteve Pronai said.

BY JANE BEATHARDFarmer Sean Meade examines a rotting carp in Bradford Branch on Monday morning. Dead fish,mostly minnows and fingerlings, littered about seven miles of Bradford Branch and BradfordCreek in southern Madison County.

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The stifling, relentlesssummer heat that devastatedarea corn crops has somefarmers concerned thatchanging global weather pat-terns may cause a repeat dur-ing the next growing seasonor beyond.But an Ohio State

University agronomist saidwith foresight, proper plan-ning and research intohardier corn hybrids, hoperemains for adequate cornyields despite extremely hotweather.Peter Thomison said

good yields begin with a bal-anced fertility program,something farmers don’talways consider. He said acorn after soybean rotationhas much less an impact onsoil than continuous cornplanting.“We suggest practices

that will buffer the growerfrom drought. Continuouscorn planting will exacerbateit,” he said.Farmers often grow corn

after corn in order to providefeed, but Thomison said thatarrangement has left manyOhio fields lacking in potas-sium. “Bottom line, potassi-um is an important nutrientin preventing droughtstress,” he said. “(Farmersare) hearing about newproducts, new trends, andsometimes tried-and truetechniques get lost in theshuffle.”He also advised against

excessive plant populations.The more plants that sharespace and soil, the morecrowding in fields, whichcan lead to higher plant loss,he said.Too much tillage in the

spring can also cause prob-lems, Thomison said. Thatcan occur when farm equip-ment leaves deep trackmarks in the field, whichfarmers try to level out. Butthat can remove too muchmoisture from the soil.Many farmers instead

practice conversion tillage tominimize the number oftrips, Thomison said.The effects of drought

can also be lessened by thefarmer’s care in selectingcorn hybrids. Those exhibit-ing high yields in a wideseries of locations are bettersuited to dry conditions andcan cut the number of irriga-tion trips, Thomison said.“It’s by no means sure-

proof, but you increase yourodds if you follow thatapproach,” he added.He said drought resistant

hybrids — which involvethe difficult and complicatedtask of breeding multiplegenes into plants — arebeing widely tested by com-panies, who nonetheless arecareful what claims theymake.“I don’t think they’re

going to promise yields thatare double what you’re get-ting, but these droughtresistant corns will reducethe risks of drought and pro-vide a modest increase inyields,” he said.Thomison recommends

farmers use hybrids rangingin maturity, an importantfactor. “By using hybridswith good drought resisting

and insect resisting traits weprotect that crop frompotential damage,” he said.“You’re trying to limit yourexposure. If you use a rangeof hybrid, your range of vul-nerability is lower.” Becausethe genetics are much differ-ent than those of 20 yearsago, there are hybridspresently that are remarkablein the amount of stress theycan take, Thomison said. “Ifthe corn plant tolerates highplant population and canhandle stress, it can handlehigh temperatures,” headded.He said the trick is to

plant early in the season,preferably April 20 or later,so growth isn’t inhibited by alater planting.As agricultural technolo-

gy and practices haveimproved, soil can actuallybecome more resistant to dryconditions, Ohio FarmBureau Federationspokesperson Seth Teter

said. No-till farming, updat-ed equipment and plantingcover crops can all be usedto fight drought and mitigatelosses.The unrelenting heat last

summer stressed the state’scorn crop at a critical pointof development, resulting indamaged ears holding, insome cases, only a few ker-nels, Teter said.In anticipation of next

year’s growing season, farm-ers are looking at improvedseeds and crop varieties thatcan better tolerate moistureor heat stress, he said.Dupont Pioneer

spokesperson Jamie Butz saidthe company is offeringgrowers a product calledOptimum AQUAMax,which helps benefits cornyields in water limited envi-ronments.“We’ve been the leader

in the development of thistype of product,” she said.In addition, the modern

agricultural infrastructurethat wasn’t available duringthe Great Dust Bowl of the1930s “has made us moretolerant, more resilient todrought,” Teter said.He added that vegetable

crops benefit greatly fromirrigation where water isavailable, but said the equip-ment is often cost prohibi-tive.Still, Teter said, “It was

certainly a noteworthy yearin terms of weather condi-tions, but the mood in thecountryside doesn’t reflecthow bad conditions couldhave been. No one is throw-ing in the towel. You have alot of infrastructure andtechnology that wasn’t inplace before that is helpingthe farmer weather thedrought.”

David J. Coehrs, ExpositorFeatures Editor, can bereached at (419) 335-2010 [email protected].

The drought and extreme heat took a toll on corn crops this year.

A warmer Ohiodoesn’t mean theend of crops


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few and far between.Sometimes, after canning,I leave the jars of vegeta-bles or meat sit on thecounter for a couple ofdays so I can admire them.Sounds silly, but I haveheard other ‘canners’ saythe same thing.

Canning shortcutsI’ve sure learned a lot

in the past three years.Since I work full time, Iam always looking forshortcuts and time saverswhen it comes to canning.Here’s what comes tomind:

Pace yourself.Rewarding as it is, process-ing fruit is time consumingand labor intensive. Morethan once, in my over-enthusiasm for a bushel ofripe fruit, I found myselfup late at night trying tofinish what I started,exhausted and aggravatedabout biting off more thanI could chew. Fruit issomething you can’t easilywalk away from halfway

through because gnats thatdid not exist in your housebefore you started theproject will take over yourkitchen by nightfall (a sci-entific phenomenon, forsure).

If you have fruit treesor a vegetable garden, youare committed to process-ing your bounty when itbecomes ripe or mature.Next year when I startplanting vegetables, I planto stagger the plantingtimes so everythingdoesn’t ripen at once. Inthe meantime, I will buyfood at a farmers marketor the grocery in quanti-ties I can process in a dayor weekend.

Have clean jars and lidson hand. Canning is a lotless of a hassle when youcan take clean jars withtheir lids and rings out ofa box and and just fillthem. Having to stop whatyou’re in the middle ofdoing to wash jars is abother, especially if they

are used and need extrascrubbing. I store pint andhalf pint jars in clean fivegallon buckets with lidsuntil I need them. Largerjars are stored in new plas-tic bags in cardboardboxes.

Don’t bother sterilizinganything . That’s a shock-er I didn’t know until I gotmy new Ball canningbook! On page 416 of the“Ball Complete Book ofHome Preserving” itstates, “Do not boil thejars; boiling jars, orpresterilization, is unnec-essary. Heat processingdestroys any microorgan-isms, not only in the foodbut also in the containersand closures. Keep jars hot

until you’re ready to usethem.”

Washing the jars inhot, soapy water and rins-ing thoroughly is suffi-cient. I know folks thatare still sterilizing the lidsand rings as well.Simmering the lids inwater — not boiling — isrecommended. Rings don’tcome into contact withthe food in the jar, sowashing and rinsing themis fine.

If you only have themoney or space for onecanner, make it a pressurecanner. I gave my waterbath canner away becauseI can process my high andlow acids foods in thepressure canner and use alot less water doing it.Heating 2-3 inches ofwater sure beats a bigwater bath canner withover a foot of boilingwater in it.

My relatives joke that Iwill can anything. Nottrue. I saw someone can-ning hot dogs on YouTubeand I do NOT intend totry that. Too weird, evenfor me. But I did canbacon after I found outYoder’s has been canningit commercially — usingthe same method — for 25years. I saw a method for

canning bratwurst andpepperoni I intend to try(at my own risk, ofcourse).

I suppose I’ll get this“canning bug” out of mysystem one of these days.Maybe it’s what middle-aged women do when theyget to that ‘practical’ stage

of life. Last night I stoodover a hot stove and ‘putup’ 16 pints of tomatojuice and 8 pints of cider.

After all, I am some-body’s grandmother.

Randa Wagner is editorof the Morrow CountySentinel.


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CONTINUEDFROM PAGE 5

BY RANDA WAGNER/MORROW COUNTY SENTINELThere was a happy man at our house after I learned tocan meatloaf! If you’re going to do this, though, usestraight sided jars only — otherwise it can be a chal-lenge to remove it from the jar.

Canning devotees are easy to please. I asked for the“Ball Complete Book of Home Preserving” and threecases of wide mouth half pint Kerr jars as my anniver-sary gift this year. I wasn’t disappointed!


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One 16” Two Item Pizza(pickup, dine in, or delivery) Expires 7-31-12

only $15.0$15.000

120 W. CHARLES ST., BUCYRUS419-562-3400

Extra cheeseslightly higher

2289

363

Satellite T.V. & Internet Serv.

10193 ST. HWY. 53 WESTUPPER SANDUSKY, OHIO 43351

419-294-4781 JOHN J. LOVERICH

Dish Network,Wild Blue Internet, RCA & Toshiba TVs2289

358

Remodel & Repair

•SIDING•DOORS•WINDOWS•BATHROOMS

MIKE BENNETT CELL(419) 561-1882

•KITCHEN•DECKS•ROOFING

& MORE

FREE ESTIMATES

MIKE’S REMODEL & REPAIR

2289

350

0018

5802

Building Materials

FEATURING BLOWN-IN PINK FIBERGLASTM INSULATION

EXPANDING BLOWN-ININSULATION SYSTEM

Cut yourheating

bills!New AttiCat®

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Your Source for ALL Building Materials!• Metal Roofing & Siding• Agriculture & Pole Barn Packages• Local Eden Pure Heater Dealer• Simonton Replacement Windows

See Us Now For A Start On Your Spring Projects

419-294-1508410 N. Warpole St.,Upper Sandusky

2289

377

Dining/Restaurant

The VILLAGE RESTAURANTOpen

Sunday-Thursday11 a.m. to 8 p.m.

Friday & Saturday11 a.m. to 9 p.m.

BanquetRoom andCarryoutAvailable

2289345

435 N. Warpole St., Upper Sandusky, OhioPhone: 419-294-2945

1-800-424-2584

Fill: Summer, Automatic or Will Call Payment: Fixed Pricing, Pre-Pay,

Level Billing, or 30-Day Charge Account

PROPANE !

Propane

2289

375

Fence - Forge - Landscape

2289

280

FENCE30 yrs. experience in residential & commercial

FORGE10 yrs. experience in blacksmith & metalwork

LANDSCAPE35 yrs. experience in mowing & maintenance

BYRNEFENCE - FORGE & LANDSCAPE

419-561-9812

Quality Fuels & Lubricants

MARION OIL CO.Quality Fuels & LubricantsJIM BOWMAN, MANAGER

CELL PHONE: (740) 225-3190BUS. PHONE: (740) 382-9610TOLL FREE: 1-888-498-9880FAX: (740) 387-8863

517 PARK BLVD.MARION, OHIO 43302

E-mail:[email protected]://www.centraloilfarm.com

2289225

SCHUSTER’S FLOWERS(419) 294-2151

Upper Sandusky1-800-944-5742

THE “WE CARE” SHOPRobin Schuster, Owner2289267

Flowers

WEAVER LOGGINGCustom Logging with Horses

Saveyour

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selective

harvesting

Send name and number to: Vernon Weaver8488 Ridge Road • Fredericktown, Ohio 43019

competitiverates

Logging with Horses

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2289

289

Pole Barns

2289220

Green Camp Branch604 Elevator Rd.

Green Camp, OH 43322

•Residential, Commercial & Agriculture

Central OhioFarmers Co-op, Inc.

FARMERS CO-OP

Propane CustomersWelcome

740-528-2211800-432-8427

Propane Service

0018

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2289233

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Acres North Central December 2012

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