countryside - fall 2015

Vol. 61 No. 9

FALL 2015

COUNTRYSIDELet’s Get Poppin’!

“Corn 101”Yams vs. Sweet Potatoes: A Botanical Identity Crisis

How Much Do You Know About Gluten?

U T A H F A R M B U R E A U N E W S • S P E C I A L E D I T I O N

Farm Bureau Life Insurance Company*/West Des Moines, IA. *Company provider of Farm Bureau Financial Services LI158 (7-15)

Contact your Farm Bureau agent to see how we can help safeguard your family’s future with life insurance and prepare you for a retirement that’s financially secure.

You can’t predict your future. But we can help you protect it.

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Vol. 61 No. 9

Fall 2015 | COUNTRYSIDE | Utah Farm Bureau News Special Edition 1

24161012

COLUMNS

3 FROMTHETOP Why I’m a Farm Bureau Member by Leland Hogan

4 FROMTHETOP Agriculture’s Contribution by Randy Parker

7 FROMTHETOP Good Times, Bad Times by Bob Stallman

32 ONTHEEDGEOFCOMMONSENSE Louie Snappin’ Bees by Baxter Black

DEPARTMENTS

8 SAFETY&WELLNESS Fall Back into Safe Driving Habits by A.J. Ferguson

20 MONEYMATTERS Saving Money on Groceries by Melanie Jewkes

22 YOURFOODLINK Let’s Get Poppin’ by Susan Furner

24 FARMING’SFUTURE Talking It Up: Farmers Invited to Annual Discussion Meet by David Bailey

26 NUTRITION How Much Do You Know About Gluten? by Marlene Israelsen Graf

FEATURES

10 YAMSVS.SWEETPOTATOES:ABOTANICALIDENTITYCRISIS by Matt Hargreaves

12 STUDENTSREAPINGWHATTHEYSOWATNEWHIGHSCHOOL by Mariesa Bergin

16 IT’STURKEYTIMEYEAR‑ROUND by Matt Hargreaves

Farm Bureau Life Insurance Company*/West Des Moines, IA. *Company provider of Farm Bureau Financial Services LI158 (7-15)

Contact your Farm Bureau agent to see how we can help safeguard your family’s future with life insurance and prepare you for a retirement that’s financially secure.

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CONTENTSF A L L 2 0 1 5

Note: For classified ads, please visit utahfarmbureau.org and click on the newsroom section.

2 Utah Farm Bureau News Special Edition | COUNTRYSIDE | Fall 2015

Vol. 61, No. 9

(ISSN 1068-5960)

Matt Hargreaves, Editor

Business Address:9865 South State Sandy UT 84070-3205

Contact: General Inquiries: 801-233-3000Address Changes: 801-233-3009Farm Bureau News: 801-233-3003Classified Ads: 801-233-3010Fax: 801-233-3030

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Website:utahfarmbureau.org

National Ad Rep:The Weiss Group9414 E San Salvador Dr #228Scottsdale, AZ 85258[480] [email protected]

Local Display Ad Information:Jennifer Dahl[775] [email protected]

UTAH FARM BUREAU FEDERATION OFFICERS

Chairman and President:Leland J. Hogan*, Stockton

Vice President:Stephen A. Osguthorpe*, Park City

CEO and Secretary/Treasurer:Randy N. Parker, Riverton

*Denotes member of the Board of Directors

Board of Directors:District 1: John Ferry, CorinneDistrict 2: Ron Gibson, West WeberDistrict 3: Ken Patterson, SyracuseDistrict 4: Rex Larsen, Spanish ForkDistrict 5: Joël Hatch, HuntingtonDistrict 6: Edwin Sunderland, ChesterDistrict 7: Craig Laub, Beryl

Farm Bureau Women’s Chair:Belva Parr, Lindon

Young Farmer and Rancher Chair:Meagher McConkie, Altamont

Cover Photoby Matt Hargreaves

Magazine Design & Production

Hales Creative, LLC

Design DirectorKelly Nield

DesignersKelly NieldMatisse Hales

Periodicals Postage Paid at Sandy Utah and at additional mailing offices. POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 South State, Sandy UT 84070-3205.

Published quarterly for all Farm Bureau members (April/Spring, July/Summer, October/Fall. December/Winter). Published expressly for farmer/rancher Farm Bureau members and others who specifically request copies. February, March, May, June, August, September and November. All eleven issues published by the Utah Farm Bureau Federation ln Sandy, Utah. Editorial and Business Office, 9865 South State, Sandy UT 84070-3205.


FROM THE TOP

Farm Bureau and YF&R at the state and national levels established a foundation that has kept me involved throughout my adult life.

Your elected Farm Bureau leaders—both at the state and county levels—come with personal perspec-tives and preferences based on a vast array of farm, policy and philosophi-cal experiences. These experiences are also influenced by the different commodities they work with and geography. However, the success of Farm Bureau as the recognized “Voice of Agriculture” is founded in leader-ship that is committed to balanced, broad-based advocacy. Farm Bureau is the watchdog of property rights, water rights, public land access, taxes, limited government, individual liberty and Constitutional values.

Farm Bureau’s strength comes from the grassroots and invested indi-vidual members. Our relationships and advocacy begins at the local level, with mayors and county commission-ers and local law enforcement. But our voice is heard at the highest levels of government, including the Utah State Capitol and the Halls of Congress in Washington, D.C., as we speak out on those issues important to Farm Bureau members.

As an organization, we are dialed in to the needs of our membership because of the way our policy is developed. As a general farm and ranch organization, we advocate on a variety of issues, but most importantly, Farm Bureau recognizes that our leadership and advocacy for farmers and ranchers protects future food security for us all.

Farm Bureau believes in the impor-tance of a strong and healthy agriculture and its contribution to assure viable and sustainable communities. Your Farm Bureau staff and volunteer members work tirelessly to preserve our agrarian heritage and values.

I believe that through Farm Bureau, we will have a strong and vibrant agriculture industry that is the foundation of a strong America. Thanks to all of our members, on farms and ranches and in communities across the state, for making Farm Bureau the largest and most successful agriculture organization in Utah and America.

Next month the Utah Farm Bureau Federation will be holding its 99th

annual state convention in Layton, Utah. Farm Bureau members and leaders from across the state will gather, with delegates determining annual Farm Bureau policy and selecting leaders to move our organization forward. The wisdom of the federation process, where individual members and the counties are the focal point, is tried and true.

Farm Bureau is about its people. Over a lifetime I have met some great and inspirational people from those individual members striving to be the best farmer or rancher they could be to state and national leaders. Being involved in Farm Bureau and engaging with its people has become a major part of my life and my family. We use the term “Farm Bureau family” in many settings to describe our relation-ship, including with our insurance partner. Like all families, we don’t always agree on everything, but we are family.

As a young farmer just getting started, I was recruited by my good friend Ernie Matthews to attend a Tooele County Farm Bureau meeting. I attended and got involved in the Young Farmer & Rancher Program (YF&R). My involvement in my county

Why I’m a Farm Bureau MemberBy Leland Hogan | President, Utah Farm Bureau Federation As an organization,

we are dialed in to the needs of our membership because of the way our policy is developed.


At that first Utah State Fair in October 1856, a competitor by the name of Brigham Young won $25 in prize money with his agricultural entries. FFA and 4-H members still come together each year in friendly competition for bragging rights and prize money. The Utah State Fair keeps all of us in touch with our agrarian roots and the importance of agriculture and food, and where it comes from.

With less than two percent of the American people engaged in produc-ing food and fiber, it’s easy for many to reminisce back to simpler times, with a view of American agriculture as portrayed in an iconic Norman Rockwell painting. While in reality, agriculture is one of the fundamental pillars of human civilization, critical to American prosperity and is the founda-tion of our freedom.

Modern agriculture—with its dedicated farm and ranch families—has transformed America. People in this great nation are free to make contributions to society in the fields of medicine, science, and technology—and not farm fields—because they don’t have to worry about where their next meal will come from.

According to the 2015 Economic Report to the Governor, Utah’s farmers

and ranchers are responsible for $17.5 billion dollars in economic activity related to agricultural production and processing. That means 14.1 percent of the state’s total economic output and nearly 80,000 jobs are directly tied to agriculture and food through manu-facturing, transportation, processing, energy and more.

Utah today is one of the most urban of the American states. As Utah Farm Bureau members, whether you are farmers or ranchers or our city cousins, your support and membership helps protect production agriculture, food security and our quality of life.

As our society discusses the impor-tance of agriculture, of farmers and ranchers, and food security, the Father of our Country and our first President, George Washington pointed out, “It will not be doubted that with reference either to the individual or national welfare, agriculture is of primary importance.”

May God bless our farmers and ranchers in their endeavors!

As the Utah Farm Bureau Federation approaches 100 years of being the

“Voice of Agriculture”, honoring the contributions of farmers and ranchers to the history, culture and economy of Utah is still paramount to our advocacy.

As Utahns and Americans, we are blessed with abundant, wholesome and affordable food. This summer, many have gathered to enjoy barbeques featuring a nice Utah grown steak, hamburger or hotdog. Many Utahns seeking a better understanding of where their food comes from and who produces it have visited one of the many Farmers Markets that dot our landscape. Locally grown or ‘Utah’s Own’ products like Green River watermelons, Bear Lake raspberries, mountain grown apples and much more have tickled the taste buds.

The annual State Fair is the showcase of Utah agriculture and food, attracting more than 300,000 fairgoers. The 11-day run allows Utah citizens to come together to celebrate our heritage and our accomplishments. We are treated to amazing works of art, a carnival, rodeo and amazing displays and presentations. Agriculture was the centerpiece of the Utah State Fair when it started 160 years ago, and it continues to be today.

Agriculture’s ContributionBy Randy Parker | CEO, Utah Farm Bureau Federation

FROM THE TOP

C

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On the row crop side, we are brac-ing for what will clearly be tougher times. We know the sector as a whole will register a significant drop in income this year and, if the past is any indicator, very possibly in the next year or two.

USDA projects the nation’s net farm cash income will fall to $87.4 billion by year’s end, down more than a third from 2012’s $137.1 billion. Corn, once $7.63, is just over $3 a bushel now. Wheat, $9.50 a bushel a few years back, is now about $4.50. And the dollar? It’s stronger than it’s been in years, which makes exports a lot harder to sell.

Even so, our ranching members who survived the worst of the western drought and fought through some of that $7 corn benefitted a couple of ways this past year. Not only were beef sup-plies tighter, but low prices for grain and alfalfa meant feeding those cattle was a lot easier than before. Calves that were going for $150 per hundredweight five or so years ago were touching $300 this summer. Yet even here, clouds are gathering: Forecasters say this fall will likely see the biggest herd expansion we’ve seen in 25 years. Prices are bound to fall as a result.

We’ve no one and nothing to blame for any of this but our own success. Bumper crop on bumper crop makes for a challenging oversupply. The rest of the world, too, has increased production thanks in no small part to the genius of American agronomy.

The bright side is most of us with row crops have insurance to help us manage. And unlike in decades past, the government no longer holds on to those huge mountains of grain. Given a weather event here or somewhere else around the world, grain prices can adjust rather than have us just watch tons of grain come back on the market and kill any price improvement.

We at Farm Bureau have cel-ebrated successes with you and are prepared to face lean times as well. We are working on trying to contain unnecessary regulatory creep. We are working to lower barriers to trade of our products. We are working to promote the story of how good a job farmers and ranchers are doing in being good stewards of our land and our animals. We are working to help keep our members on the cutting edge of technology, as well as at the cutting edge of what the consumer wants.

From a financial standpoint, the next few years are probably going to be a lot different than things were over the past few. But Farm Bureau’s mission remains the same: “. . . to enhance and strengthen the lives of rural Americans and to build strong, prosperous agricul-tural communities.”

The last decade will almost certainly be remembered as a

golden age of agriculture in the United States. High global demand, a cheap dollar and bumper crops meant farm-ing and ranching did better than many other parts of the economy. It was a welcome rebound for farmers and ranchers, who have worked through a lot of tough times.

Those record highs in farm income may have tempted folks to spend money instead of socking it away. If farmers and ranchers were like many other Americans, they probably would have done just that. But that’s not how most of us reacted. Sure, we may have bought some new iron, but much of that was a reinvestment in the business and was replacing some very well-used equipment. As farmers, we know that lean times always come back.

USDA census numbers illustrate how farmers and ranchers have built our balance sheets. The department projects total U.S. farm equity will reach nearly $2.7 trillion by year’s end, up more than 20 percent from just $2.2 trillion in 2010. Debt as a percentage of farm assets should fall from 11.8 percent to 10.9 percent, while total assets likely will top $3 trillion, up from $2.5 trillion five years ago. These

Good Times, Bad TimesBy Bob Stallman | President, American Farm Bureau Federation

FROM THE TOP


and those that live by farms need to remember to slow down and use caution whenever tractors are on the road. Farmers, don’t forget all farm equipment operating at 25 MPH or less must have a slow-moving vehicle emblem (SMV), which is clearly visible on the rear of the tractor or machinery. Complementing the SMV emblem should be lights, on both the front and rear of the tractor, along with flashing amber lights, if available, to warn other vehicles about their presences on the highways.

Now, it isn’t just the John Deere you have to look out for. Don’t forget the real deer and other wildlife too! The Department of Transportation warns that nearly 200 motorists die each year from motor vehicle crashes with deer. The most dangerous months for this to happen are in October, November, and December.

• Slow down and prepare to stop as soon as you see a deer. Stopping your vehicle is safer than taking evasive action. Also, slow down if other cars are behaving differently.

• When you see a deer, watch for more. Deer frequently travel in groups.

• Know that deer are nocturnal animals and travel mostly at dawn and dusk. Most deer vehicle crashes occur between 6 p.m. and midnight.

• When driving at night, watch for reflections from your headlights. Deer eyes may reflect the light, and spotting that reflection could give you more reaction time. Use your bright lights when no traffic is approaching.

• Do not swerve into another lane to avoid striking a deer. It is better to strike a deer than another vehicle or a fixed object.

• If you hit a deer, call 911 and wait for assistance from law enforcement personnel.

Most important, recent studies prove that seatbelts, especially lap and shoulder belts, prevent serious injuries and fatalities. Make sure your seat belt fits properly, and that others riding with you are wearing them. Follow the guidelines up above to help make your fall safe and fun.

The mornings and evenings are starting to cool off, and the sun

isn’t out as late as is it was a month ago. Yes, here comes fall; a time of cooler temperatures, farmers and tractors harvesting crops, and schools back in session with children on and around the roads. What better time to review fall driving hazards than right now?

Starting with children on the road, a study from the National Highway Traffic Safety Administration (NHTSA) showed that from 2004 to 2013 there were 327 school age children who died in school transportation related crashes. Fifty-four were occupants of school transportation vehicles, 147 were occupants of other vehicles, 116 were pedestrians and nine were cyclists. They also discovered more school-age pedestrians were killed between the 7–8 a.m. and 3–4 p.m. hours than any other time of the day.

Now, let’s slow it down. Farmers and tractors will be out in force trying to bring in the harvest. It is important to remember that even though the farmer wishes his tractor could go faster it doesn’t; it will only go 25–35 miles per hour (MPH). With that in mind, people who live in rural areas

FALL BACK INTO SAFE DRIVING HABITSBy A.J. Ferguson | Vice President—Farm Safety, Utah Farm Bureau Federation

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tuber pieces in the ground, and letting the plant sprout from that piece.

Sweet potatoes, on the other hand, are a sweet edible root originating in South America. From the morning glory family, sweet potatoes are a dicot, meaning they have two embryonic seed leaves. Sweet potatoes are grown via a transplanted cutting.

AVAILABILITYWhether you’re searching for food at the farmers markets throughout Utah or simply at the grocery store, you will be frustrated if looking for true “yams.”

“We just don’t have a long enough growing season to grow the true ‘yam’,” said Dan Drost, Vegetable Specialist for Utah State University Extension. “Sweet potatoes are swollen root tissue while true ‘yams’ are tubers (swollen stems more like Irish potato) of a tropical vine.”

To find true yams, shoppers will most likely have to visit an international food market. Sweet potatoes, however, can

As the fall harvest is drawing nigh and the holiday feasts approach, families across the country will prepare

a variety of foods that have been shared for generations. Often times, families’ methods for preparing certain foods become so well known, they take on a name of their own. Unfortunately, one familiar dish—the sweet potato—has suffered from an identity crisis for centuries and we hope to help solve that now.

While sweet potatoes have become a popular new choice at restaurants—ranging from sweet potato fries, chips, or baked sweet potatoes—a visit to the grocery store or holiday table will often reveal yams as the guest of honor. Are they the same or how are they different?

ABOTANICALCHASMBotanically, the sweet potato and yam are about as far apart as they can be. Yams are a starchy tuber traditionally grown in Africa. They are a monocot, which means they have one embryonic seed leaf. They are typically planted by placing

YAMS VS. SWEET POTATOES: A BOTANICAL IDENTITY CRISISBy Matt Hargreaves | Editor, Utah Farm Bureau Countryside Magazine


be found throughout markets and stores in Utah. Worldwide, the majority of sweet potatoes are grown in China, whereas North Carolina and California top the U.S. states.

WHAT’SINANAME?In Africa, where the overwhelming majority of yams are grown and consumed, one common way to eat the tuber is by mashing them into a paste. In early colonial times in the United States, the first varieties of sweet potatoes would stay firm, even after being cooked. Soon after, a new variety of sweet potatoes was introduced which would turn soft after being cooked.

According to the Library of Congress, a name was sought to differentiate between the two varieties. The identity crisis stems from African slaves referring to the soft variety, as yams—from the African word nyami—because that’s what some were familiar with.

The name stuck, and to this day the two names are often used interchangeably, though as mentioned earlier, shop-pers are almost always buying sweet potatoes. The USDA attempted to remedy the situation by requiring stores or others selling sweet potatoes as ‘yams,’ to also list ‘sweet potatoes’ on the label. This may have furthered the belief that the terms are the same.

Despite the challenge in naming the two, consumers can rest easy, knowing that the sweet potatoes they are serving family, friends and loved ones are a nutritious way to celebrate time together. If you’re looking for local sweet potatoes, talk with a farmer at your local farmers market, or visit www.utahsown.com. Enjoy!

To this day the two names are often used interchangeably, though shoppers are almost always buying sweet potatoes.

HOWTOSTORESWEETPOTATOESAvoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store your sweet potatoes in a cool, dry, well-ventilated container, like a basket, for up to two weeks.

HOWTOCUTSWEETPOTATOESLarger sweet potatoes can prove difficult to cut. When cutting lengthwise, or into slices or wedges, use a large knife and gently apply your weight forward to thrust the knife through the sweet potato. Slices, wedges, sticks and slicing lengthwise are all suitable cuts for sweet potatoes. To avoid browning, rinse the flesh with cold water.

HOWTOCOOKSWEETPOTATOESSweet potatoes are delicious cooked whole. When baked, their thin skin puffs to a crisp finish and inside you’ll discover a sweet, pil-lowy flesh. While baking is the most traditional way to cook sweet potatoes, there are countless ways to prepare them and cash in on their heavenly sweetness. When cooking whole sweet potatoes, pierce their skin several times with a fork and bake at 400 degrees for 40–50 minutes or until fork tender. Sauté sliced or diced sweet potatoes in oil for about 10 minutes. Quick boil by adding 1-inch thick slices to a skillet with 2 inches of boiling water; cook for about 12 minutes. Steam 1-inch slices over simmering water. Microwave whole sweet potatoes for 5–8 minutes rotating halfway through. Micro-bake whole sweet potatoes: microwave 4 minutes, then bake at 450 degrees for 5–10 minutes. Grill or broil 1-inch thick slices for 10 minutes or cut sweet potato in half lengthwise and grill 20–25 minutes. Grate raw into slaws and salads.

Information courtesy of North Carolina Sweet Potato Commission

STUDENTS REAPING WHAT THEY SOW AT NEW HIGH SCHOOL

By Mariesa Bergin | Executive Assistant, Utah Farm Bureau Federation

High School students get education by managing Utah’s first farm-based charter school.


farm, it’s making me wonder, if I have this much fun doing it now, why don’t I just make it a job and do it for the rest of my life?”

Skipps worked through the summer on the farm preparing the land for when school started. He and a few other students chose to work in return for college credits. Savanna Medina, a senior, is Roots’ FFA chapter and a friend of Skipps. She also loves her time at the school. When asked about it, she piped up and eagerly laid out her 10 year plan:

“After I graduate from college,” said Medina, “I am going to come here to teach [agriculture], and in 10 years, I’m going to be the principal of the school.”

Current school principal and founder, Tyler Bastian, chuckled as he was reminded he was going to have to make room for his up-and-coming replacement. Bastian, a former film editor and high school teacher, chose to start the school to meet needs of students who were falling through the cracks in their public school classrooms. He explained that for any number of reasons, there are students who disengage in a regular classroom,

and they need a different style of learn-ing in order to excel.

Bastian and the school operate on the philosophy that students benefit from authenticated, relevant learning, built on a “consequence-centered framework.” The farm provides students with a hands-on experience, with natural consequences teaching them that they will reap what they sow.

“Students and youth today have been so removed from natural con-sequences in life, and we’re trying to instill that. We’ve found agriculture is the best way to do that,” said Bastian,

“Every student has responsibilities on the farm and we are able to show them that when they don’t show up for class, those jobs don’t get done, and the farm suffers for it.”

Bastian explained how valuable it is for a child to recognize that they are needed. Bastian sees students work-ing harder and giving more attention to their projects, and he believes it’s because they know they are needed and they are taking pride in what they create. Students, he feels, want to see their crops flourish and recognize it won’t happen if they don’t do their part.

In summer of 2015, Roots Charter High School marked the opening of

Utah’s first-ever farm-based charter school. Located in West Valley, Utah, the high school uses agriculture and farming as a way to teach both com-mon core curriculum and character development. Many of the students taking part in the high school farm are learning about agriculture for the first time in their lives.

“I have been home-schooled my whole life,” said freshman Ben Skipps, when asked about his experience at Roots Charter, “Now I really love com-ing to school.”

Skipps showed off rows of heirloom tomatoes, summer squash, onions, peppers, cucumbers, pumpkins, sunflowers and herbs. He and two other students gave a tour of the farm and stopped proudly at an empty cage where they eagerly discussed how much they loved caring for their flock of guinea fowls. The fowls were free to roam during the day, but the students expressed amazement that every night they return to their cage to sleep.

Despite the fact that the schools founder and board have no intention of turning students into farmers and ranchers, some students are already tuning into the possibility after a couple of months on the farm.

“I have so much fun at school,” said Skipps, “ I love getting to work on the

Bastian and the school operate on the philosophy that students benefit from authenticated, relevant learning built on a “consequence-centered framework.”


Salt Lake County Farm Bureau President and local farmer, Luke Petersen, is on the board of directors for the school. He speaks to the chal-lenges of starting a new farm, and sees that the students and school are facing challenges that any new farmer would expect. Petersen explained that the students have put in countless hours preparing the land that hasn’t been farmed in decades. Their work has improved farming conditions, but it still has a long way to go.

“Starting a farm is hard work,” said Petersen, “and they are seeing that first-hand.”

Still, Petersen believes in the farm and young stewards. His years as a farmer have taught him that agriculture is one of the surest ways to build up hard-working, good people. He wants to see this year’s students get the chance to benefit from the connection with the land that the school is offering them.

Bastian and his staff are working to create as many new opportunities for the students as they can. They intend to purchase a small amount of livestock and allow students to share responsi-bility for their care.

Ultimately, they hope to grow the program to sustain the school and rally

enough support to create at additional schools in Weber and Utah counties.

In order to do so, they require the support of the community in the districts that they serve. The current school is operating on a patch of land rented to them for free by KSOP radio. The land where the radio tower sits has not been used in years. Bastian was interested in the plot because it resides close to public transportation, a neces-sity for many of his students.

KSOP was more than willing to offer up the land: “We really loved the idea of the school and had been wanting to use the land to start a com-munity garden already. The school’s use is a great way for us to give back to and connect with our community here,” said Sarah Hilton, operations manager and vice president of KSOP radio.

Securing land was just one hurdle the school had to jump. As a charter, their funding is directly correlated with the number of students they have enrolled. First year’s enrollment is low, as is expected with a new school. Roots Charter is currently seeking funding in the form of both monetary and in-kind farm-related donations.

Luke Petersen, a produce farmer from Riverton and president of the Salt

Lake County Farm Bureau, is hoping that he can work with farmers in the area to offer additional support. The school envisions offering the students regular TED-style talks related to both agriculture and business management. Local farmers and ranchers have a wealth of knowledge to offer the rising generation, and the school provides the perfect venue for that to take place.

The rise in charter schools in recent years has been a topic of political con-troversy in the state of Utah at times. While some view charters as competi-tion with public schools—because public school enrollment and funding changes when students choose to attend a charter—charters often offer innovative learning techniques that are difficult to replicate at public schools.

“Ultimately we hope that every student has the educational experience they desire and need,” said Ben Horsley, Granite School District director of communications. “We continue to seek opportunities to improve learning for our students, and if they aren’t finding what they need within our district, that’s unfortunately on us.”

Bastian and his staff are motivated by offering every student the learning experience that works for them. They are interested in teaching students to love school, to develop a strong character, and to find happiness while they do it. If they are able to reach students who aren’t engaging in public school, and help them to reengage both in their education and in their lives, then they have succeeded in creating a program that accomplishes what it set out to do.

To learn more about Roots Charter High School, or to inquire about mak-ing a monetary or in-kind donation, visit rootshigh.org.

Petersen believes in the farm and young stewards. His years as a farmer have taught him that agriculture is one of the surest ways to build up hard-working, good people.


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“That’s what many people think, when we get close to the holidays, but things have changed a lot for turkey farmers,” said Brett Madsen, a turkey farmer from the small town of Chester, in Sanpete County. “November and December may be when most families think about eating turkey, or at least cooking the whole bird, but we are raising the birds year-round.”

Raising turkeys year-round, even in Utah’s climate with extremes in tem-peratures on both ends, is somewhat of a modern marvel due to improvements in technology and genetics.

The history of raising turkeys in Utah goes back to the 1920s and 1930s, when individual farmers would raise birds outdoors, or in simple open-sided barns. In the early days of turkey farming, farmers got together to form a

farmer-owned marketing cooperative, called Utah Poultry, to pool resources in the marketing of turkeys. In the 1930s, Utah Poultry combined with turkey farmers from several western states to form the first regional market-ing cooperative in the country, called the Northwestern Turkey Growers Association. The goal of this group was to strive for high standards and uniform production of turkeys. Having earned high marks, the association looked for a better name for branding. The group rebranded itself as Norbest and the name has stuck ever since.

Norbest has been synonymous with high quality turkey, and has pioneered many advancements, including the creation of the pop-up thermometer. The company also struck gold when it presented a turkey to U.S. President

Few seasons have as many cues to cultural celebrations as does

Fall—kids are back in school, football becomes an obsession, and the last of the garden bounty is harvested. The holidays are surely on the way.

As the temperatures begin to lessen and the Labor Day barbecue has been put to rest, we start looking forward to a fall break for school children, Halloween, and the upcoming feasts and celebrations of Thanksgiving and Christmas. It’s at this time that many start thinking about traditional foods they eat, like sweet potatoes, stuffing, a Christmas ham, delicious desserts, and of course . . . turkey.

As kitchens and family schedules get busy with the preparations of the turkey, surely this season must be a hectic one for turkey farmers. Or is it?

IT’S TURKEY TIME YEAR-ROUND

By Matt Hargreaves | Editor, Utah Farm Bureau Countryside Magazine


Franklin D. Roosevelt during the Great Depression, starting the tradition of presenting a turkey to the sitting U.S. president, which continues to this day.

EXPERTSINCAREThe relentless striving for improve-ment is something common among turkey farmers, because persistent attention to detail is critical for the health of the birds and for the success of a farm.

“We’re always looking to see how we can improve,” said Gary Cox, a third-generation turkey farmer, who farms with his brother and brother-in-law in Manti. “We have to be focused on the health of the bird. It has to be this way. We have to be the experts in care for these birds. If that means you stay up all night checking on your birds, then that’s what you do.”

Constant improvement is what led farmers to move their flocks inside barns, to provide better care for the birds. By moving birds inside, farmers reduce threats of death from predators such as coyotes, skunks and foxes, as well as the serious threat of disease passing from birds. It also allows farm-ers to better control the temperature and amount and type of food the birds get. With optimal conditions, turkeys eat food and turn that into weight gain, rather than expending that energy on other things such as staying warm or finding shelter.

“This way, we can monitor the tem-perature, so it stays in the perfect zone for them. We want to give them the best care, so we can end up with the best bird for our customers,” Madsen said. “If the birds are stressed, they get sick. We look to eliminate stress from their lives.”

In the early days, raising turkeys in Utah took place from between spring and fall, because temperatures wouldn’t allow for it during the winter. Even in the summer, farmers had to pay close attention so their flock wouldn’t get too hot either. Now, barns are equipped with multiple tempera-ture sensors to get accurate readings, and abilities to cool and heat barns based on the time of day. Farmers are able to raise multiple flocks throughout the year, making it more profitable for farmers, and providing a more stable supply of turkey meat for consumers.

Constant attention to genetics and improving the diets of turkeys has allowed farmers to be even more effi-cient in getting birds to market. Utah farmers have traditionally focused on raising 40 pound Toms (male tur-keys), which are most often served in restaurants and sold in stores as turkey products—rather than the whole bird. This includes the turkey legs sold at theme parks, the Norbest Sweetheart Roast, ground turkey meat and turkey sausage, and more.

In the past, it would take approxi-mately 27 weeks to get a bird to market, and through attentive care and proper nutrition, farmers can bring birds to market every 19 weeks. Baby turkeys, or poults, come to farmers after one day of age, and are grown in a special barn for young birds. The short period of time between when the birds arrive and when they go to market means farmers have to pay special attention to every detail. If a farmer is successful, it means the bird has received the best care possible.

“The first five weeks for the bird is the most critical time,” Cox said. “We want to have the temperature just right. We want the birds to have ample water and feed. We want to have a nice soft breeze blowing across them so they’re

. . . loving life. That makes them do really well.”

After the birds are more established, they are moved into other growing barns. This helps keep the barns clean, especially for the particular needs of young birds. The turkeys receive a constant supply of clean water and a feed mixture that consists mostly of corn, wheat, soy, and canola. The focus on the diet further shows the attention to detail required from the farmers.

“We have to be experts in care for these birds. If that means you stay up all night checking on your birds, then that’s what you do.”

—Gary Cox


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AFAMILYENDEAVOR“The birds often take care of themselves when all the conditions are right. But being a farmer really teaches lessons for life . . . and a family. You’ve got to pay attention to details, because every-thing has a consequence,” Madsen said.

“That’s one of the reasons I love being a farmer. I can work with my family, and it’s a great tool for raising my kids.”

The ability to work with family and use the “laboratory” of the farm to teach their kids is often repeated in the farming and ranching community. For better or worse, the closeness and lifestyle of farming has its costs and benefits, but most wouldn’t change it for the world.

“I love being a farmer because of the freedom it gives me. I love to be outside and love to be in nature. Being a farmer gives me flexibility in a schedule, so I can support activities of my kids. But there are some things that just have to be done every day—whether it’s fixing sprinklers, feeding challenges or mechanical problems, it’s not the same thing every day,” Cox said.

“I learned raising turkeys from working with my grandpa and my dad. I love that I get to work with my children as well. They get to come down and work on the farm. Family for us is the most important thing. I recognize that we raise turkeys to make a living, but I’m really raising turkeys to raise a family.”

Madsen agrees at the overarching reasons for why he became a farmer. Active in his community through coaching football, Madsen himself played in high school and collegiately for the University of New Mexico. While the opportunity to pursue coaching at higher levels has existed, the stability of family life and working

with his family ultimately proved more enticing.

“I worked with cousins on the farm growing up, because my dad wasn’t in farming, but it seemed I was able to spend a lot more time with my cousins because of the farm. This is what I’ve wanted for my own family,” Madsen said. “We work hard, but I enjoy this lifestyle. While it does give us flexibil-ity, the birds are always on my mind.”

FUTUREGROWTHAfter the 19 weeks are up, the birds are sent to market and the process of cleaning out the barns begins. In a short time, the cycle begins again after all the arrangements have been made for a new flock. There isn’t much down time for farmers who are always striv-ing to produce a quality product.

“I love seeing something in the stores that we have actually produced,”

Cox said. “[It] makes me feel good to know that I’m producing a wholesome, healthy product for a consumer.”

Currently, the Norbest plant in Moroni (where the birds are pro-cessed and frozen for storage) can hardly keep enough product in storage because it goes out to stores in record numbers. National numbers have suggested increased market potential for turkey products, so Norbest has undergone a change in structure in order to meet demand.

Last month, Norbest made the change from being the nations oldest farmer-owned cooperative to take on some investors and grow the company. Farmers now enter into contracts with Norbest to raise the birds for the company. This new form of production reduces volatility in the market, as well as risks for farmers. Some are also optimistic this change in structure will open up opportunities for all kinds of farmers to diversify their businesses and provide new opportunities for children to stay on the farm.

Although the results of the new organizational structure for many in the turkey industry are not yet known, what is known is consumers can continue to have confidence the food they’re eating has come from a lot of attention and care from a farmer. It can be easy when surrounded by family and friends to take for granted how the food gets on our plates. So next time you have the opportunity to “give thanks”, think of the farmer and know that there are thousands of them pay-ing attention to the details of your feast.

For more information on Norbest turkey—including recipes—visit norbest.com.

“[It] makes me feel good to know that I’m producing a wholesome, healthy product for a consumer.” —Gary Cox


cost more money and time). Plan meals based on the USDA’s Dietary Guidelines (Choose My Plate) and try to get 4-5 food groups in each meal. Checkout choosemyplate.org for menu ideas.

2. Shop when the stores are less crowded and not when you are hungry. Food originally not on your list suddenly appears in the cart when you’re hungry.

3. Make food from scratch, or nearly from scratch. It is gener-ally cheaper than buying from a restaurant or buying pre-packaged foods at the grocery store. Weigh carefully your options when it comes to convenience foods and choose what works best for you. Buying a head of lettuce and a package of carrots and chopping it yourself for a tossed salad will likely be cheaper and larger than buying a pre-packaged, ready-to eat

salad mix. But if you’ll never chop the lettuce and carrots, it will be a waste of money.

4. Ditch the myth that healthy foods are more expensive. While some foods considered healthy are more expensive than less healthy foods, this is not always the case. For example, for the price of a box of cereal (or cheaper), you could buy a large container of oatmeal, which has more servings than the box of cereal, provides a 100 percent serving of whole grains, is naturally filled with fiber and nutrients and is free of added sugars. Eating a more whole, fresh-food diet will generally cost less money and will contribute to a healthier lifestyle.

5. Eliminate food waste. Healthy, fresh foods become expensive when they are allowed to spoil or age before they can be eaten. Carefully plan how you’ll use foods

Money spent on food is probably one of the biggest expenses in

your household budget—perhaps even larger than your mortgage, depending on family size. Combine money spent on groceries with money spent eating out and that number gets even larger.

Here are some tricks to help you save on food costs. As a bonus, most money-saving tips will also help you eat healthier.

1. Make a meal plan and detailed shopping list. Sounds simple, but a meal plan paired with a shopping list will help you spend less time in the store, help you buy only what you need and help you avoid more frequent shopping trips (which all

SAVING MONEY ON GROCERIES

Ditch the myth that healthy foods are more expensive. Eating a more whole, fresh-food diet will generally cost less money and will contribute to a healthier lifestyle.

By Melanie Jewkes | Utah State University Extension associate professor, Salt Lake County

$MONEY MATTERS


while they are fresh. One way to do this is the “cook once, eat twice” strategy, where you make one large meal and repurpose it for a differ-ent meal the next day. Another way to eliminate food waste is to carry leftovers or sack meals when on the go to avoid eating out.

6. Buy produce in season. The price of fresh fruits and veggies can vary throughout the year, based on harvest season. Save money and vary eating habits by purchasing fresh produce in season. Watch for labeling of prices—most of the time, fresh produce is priced per pound, but occasionally it is per item. There could be a great difference

between heads of cabbage that are .99 per pound versus .99 per head.

7. Don’t forget frozen and canned fruits and veggies. Most fruits and vegetables that are canned or frozen are processed quickly at their peak of ripeness, which cap-tures most of their peak nutrients. Canned and frozen fruits and veg-gies without added sugars and salts are very healthy options and can be less expensive than fresh options, especially for foods out of season or hard to find in your area.

8. Since meat is costly, consider other cheaper types of protein. Some include milk, eggs, peanut but-ter, Greek yogurt, cottage cheese,

edamame and beans. Reduce the amount of meat used in recipes. For example, a stir-fry recipe might call for two pounds of chicken breasts. Try the recipe with one pound and add more veggies. Save the other pound for another recipe. Another way to reduce meat consumption is to add more whole grains and vegetables to your diet. Reduce the size of the pot roast slice you place on your plate, and add more salad.

9. Don’t drink your money away. Sugary drinks, sodas, and other beverages are more expensive than water and offer very little, if any, nutrition benefit. The exceptions, of course, are milk and 100% juice (but even juice should be pur-chased and consumed moderately compared to water and milk).

10. Grow a garden and make plans to use the produce in your meal times and snacks. Visit www.livewellutah.org and click “recipes” for great ideas on using produce easily grown or purchased in most parts of Utah. Consider preserv-ing garden produce for later use. Freezing, dehydrating and canning are all great ways to preserve food and have the potential to save you money and avoid food waste. For safe, scientifically-tested canning and preserving information, go to www.extension.usu.edu/food-preservation or contact your local Extension office.

For classes near you that will give you healthy, eating-on-a-budget tips, visit https://extension.usu.edu/foodsense/htm/calendar.


Sweet corn is a genetic mutation of field corn and was reportedly first grown in Pennsylvania in the mid-1700s. The naturally occurring genetic muta-tion causes kernels to store more sugar than grain corn. The first commercial variety was introduced in 1779. To capture maximum sweetness, sweet corn is harvested before it fully matures while sugar content is still high.1

A typical corn plant produces one ear. One silk is attached to each kernel allowing it to receive pollen. The average ear of corn has approxi-mately 400–600 kernels arranged in

16 rows. One bushel of corn contains about 90,000 kernels and one acre can produce 171.7 bushels of corn.2 In 2014, 14.4 billion bushels of corn were grown in the United States.3

Corn grown for popcorn is differ-ent than grain corn or sweet corn. It resembles corn-on-the cob in appear-ance and in the field, but only popcorn kernels have the ability to pop. Popcorn is usually harvested when the kernel has a moisture content of 16–20 per-cent. The whole ear of popcorn is cut and stored for 8–12 months until the moisture level reaches the optimum 14

According to the Popcorn Board, October is National Popcorn

Poppin’ Month. That’s all the permis-sion I need to celebrate one of my favorite snack foods all month long!

Is all corn created equally? Is the corn you eat at your summer BBQ the same type of corn you pop in your microwave? Is the corn used to feed livestock the same corn on the cob that you butter and eat at your dinner table?

Here’s a little “Corn 101.” There are several types of corn grown in the United States. Three of the major types of corn are grain corn (sometimes called field corn), sweet corn, and popcorn. Grain corn occupies most of the corn acres in the United States. Grain corn is used for animal feed, to produce ethanol, and for domestic food uses such as cornmeal and cornstarch.

LET’S GET POPPIN’!

It’s the moisture in the kernel that allows it to pop when heated. The pressure builds within the kernel of corn until it actually pops inside out.

By Susan Furner | Director of Member Services, Utah Farm Bureau Federation

YOUR FOOD LINK


percent. It’s the moisture in the kernel that actually allows the popcorn to pop when heated. The pressure builds within the kernel of corn until it actu-ally pops inside out.

Popcorn is usually harvested with a combine that has a “corn head,” which strips the ear from the stalk, shells the kernels from the cob, and throws the cob out the back of the combine. Popcorn can also be harvested on the ear. The ear is picked, leaving the corn on the cob without removing the kernels and is then dried.4

The majority of popcorn sold worldwide is grown in the cornbelt states; however, there are growers right here in Utah. Tyson Roberts of Roberts Family Farms in Layton said they began growing popcorn back in the ’90s for a seed company. Roberts now offers popcorn with the kernels still on the cob at local farmers mar-kets. Customers often think it’s just dried out sweet corn and are surprised to learn that popcorn is a different variety of corn.

“Each year we try to sell something new at Farmers Markets. It helps people remember us. Customers remember that we’re the ones that have the popcorn,” Roberts said.

Tyson said that growing popcorn is similar to growing grain corn and sweet corn, but popcorn is harvested after everything else. They harvest it by hand and dry it for a year until it gets to that perfect 13–15% moisture content.

Popcorn is about as healthy a snack as you can get. It’s whole grain, naturally low in fat and calories and is gluten free. Air-popped popcorn only has 31 calories per cup and oil-popped has only 55 calories per cup. That’s good news considering Americans

consume approximately 16 billion quarts of popcorn each year!

Okay, here’s a POP quiz. What famous man turned a 4-H project into America’s best-selling premium popcorn? Orville Redenbacher! As a young man, Orville grew popcorn in 4-H and sold it to stores for a profit. His interest in popcorn didn’t end there. While attending college, Redenbacher researched popcorn breeding. After years of cross breed-ing he finally developed a yellow corn that popped twice as big and left very few “old maids” (unpopped kernels). At first he branded his popcorn with the name of “Red Bow” named for his trademark bowtie. But his popcorn didn’t take off until he changed the name to ‘Orville Redenbacher’s Gourmet Popping Corn.’5

So let’s get poppin’! Set down that remote control and try some fun popcorn activities with your family. Stringing popcorn isn’t just for Christmas trees. Make a strand of popcorn and hang it outside for the birds to eat. Are your children learning

the mathematical skill of estimating? Fill a container full of popcorn seeds and have your family guess how many kernels or tablespoons of kernels are in the container. Have a competitive family? Try popcorn basketball at the kitchen table. Set up a muffin tin or small cups and have family members flick the popped popcorn into the containers. What about a popcorn relay race? All you need is popcorn and spoons. Have the family prepare a new popcorn recipe together. The possibili-ties are limitless.

There you go, the next time your family passes around the popcorn bowl, you’ll be able to teach them all about corn—especially popcorn.

NOTES1. Agricultural Marketing Resource Center,

www.agmrc.org

2. Iowa State University Extension

3. Corn & Soybean Digest, Kent Thiesse

4. www.popcorn.org

5. Why Does Popcorn Pop? By Don Voorhees

If you’re a teacher, find great lesson ideas to teach core requirements all while using the fun topic of popcorn! Visit www.utah.agclassroom.org.


competitors understand what the competition feels like, and train them on how the flow of the event should be. Contact your County YF&R chair for times and locations in your area.

Those interested can visit fb.org/programs/yfr/discuss to find resources that give background and information on all five topics. You will also find study guides, information on a discus-sion meet conference call, and the discussion meet manual.

If you have never participated in the YF&R discussion meet before, I encourage you to find someone in your county who has and get familiar with the structure and topics of discussion. The discussion meet is designed to replicate a committee meeting of sorts. Each competitor will have an oppor-tunity to give a 30-second opening statement, after which contestants get

20–25 minutes to discuss and explore solutions to the given topic, plus a closing statement.

As I have watched this event over the years, I have learned that the most vocal contestant is not always the one who wins. Courtesy and helping others become involved in the discussion to bring out their point of view seems to be a common thread among the win-ners. It’s also clear that past winners seem to have a pretty good grasp on the given topics and have researched a variety of perspectives for each of the issues. All have thought through the issues and topics and have formulated reasonable solutions. They also look to others by asking inquiring questions to help the group come up with worthy solutions.

Contestants are ranked on their cooperative attitude, analysis and

Farm Bureau’s strength depends on the ability of its members to learn,

understand and analyze agricultural issues before deciding on solutions that best meet their needs. The Farmer Bureau Discussion Meet contest is designed to build these crucial skills, particularly with young farmers and ranchers. By preparing and participat-ing, young farmers and ranchers build discussion skills, develop understand-ing of important agricultural issues, and learn how to reach consensus and solve problems.

Sponsored by the Young Farmers and Ranchers Committee (YF&R), the contest is open to all Farm Bureau members who will not have reached their 36th birthday prior to January 31, 2016. In preparation for this popular event, many County Farm Bureaus hold practice events to help

TALKING IT UP FARMERS INVITED TO ANNUAL DISCUSSION MEET

By David Bailey | Vice President of Organization, Utah Farm Bureau Federation

FARMING’S FUTURE


problem solving skills, and ability to articulate the issues with others. Except for an opening and closing statement addressed to the audience, the conversations are focused on those in the group. Whatever your strategy, the event is a lot of fun and it’s intriguing to watch. The discussions are especially interesting to anyone building an agricultural career. This year’s topics include the following:

1. How should Farm Bureau protect and encourage producers’ ability to use new technology? How can Farm Bureau work with govern-ment and the public to ensure public acceptance while encourag-ing innovation?

2. Should we draft policy to protect livestock producers from false

accusations regarding animal welfare? What could it look like?

3. How do we balance agriculture’s water needs with maintaining vibrant communities? How do historical water rights influence this discussion?

4. How do we get the public to sup-port right-to-farm laws? Should these laws be determined on the state or the federal level?

5. How can we influence state and local policy that more effectively balances the social and economic interests of farmers and ranch-ers versus burdensome federal regulation?

The initial rounds of this year’s competition will be held November 18 at 5:00 p.m., at the Davis Conference

Center in Layton, in conjunction with the annual Farm Bureau conven-tion. Four finalists will be selected to compete in the final round scheduled for Thursday afternoon at 4:30 p.m.

This year’s winner will receive a new Polaris ATV, sponsored by IFA, as well as an expense-paid trip for two to the American Farm Bureau annual meeting in Orlando, Florida, in January, 2016. State winners from across the country will compete, with the top prize being a 2016 GM truck. Check with your local YF&R committee or call David Bailey at 801-233-3020 if you are interested in competing. Deadline to pre-register for the contest is November 11. Same-day registrations will only be accommodated if space allows.

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would I give up whole wheat bread and my favorite cereals and cream-based soups? How was I going to cook for a family if I couldn’t use flour? How were we going to ever afford the extra cost of gluten-free products? And how would this new eating style affect food-related social functions with our family, friends, and neighbors?

Thankfully, a dear friend—who also has celiac disease and who is a mom to two children with celiac disease and Type 1 diabetes—mentored me through the process. She reassured me that, thanks to the gluten-free trend (whether it was justified or not), there were lots of options—many more than she had had when she had first been diagnosed. She was right. There are a lot of options now. Personally, I’m really thankful that Cheerios are finally gluten-free. I’m also glad that they make better tasting gluten-free tor-tillas that are actually big enough for

“normal” enchiladas, burritos, and tacos. And, I’m grateful that my husband can still enjoy desserts and other treats that he used to miss out on.

Still, I have mixed feelings about the gluten-free trend and the messages that consumers are believing about gluten, wheat, and other grains. Here are a few examples of statements that are sometimes confusing or misleading. Do you know the answers?

TRUEORFALSE?—GLUTENISINWHEATANDWHEATPRODUCTS.Yes, gluten is a compound in wheat. But it is also in barley, rye, and various crossbreeds of those grains. Gluten is composed of two different proteins—gliadin and glutenin—and is the ingredient that gives elasticity to dough, helps it rise and keep its shape, and results in a chewy texture. Since it’s a source of protein, gluten is often an additive in foods that are otherwise

You’ve probably noticed that there are more gluten-free products and

options at grocery stores, restaurants, and back-yard barbeques. You’ve also probably heard about—and maybe even read—popular diet books like Wheat Belly and Grain Brain or viewed articles or websites that have made you wonder about wheat and other grains. Ten years ago, most people had never even heard of gluten. Now it’s estimated that one in three Americans are trying to avoid it (1, 2).

I used to think that the gluten-free craze was a bit extreme and even irrational (some days, I still think that). I used to also get a little irritated with people who requested certain dietary accommodations at social gatherings or events. Then I met my husband. When he told me that he had celiac disease and explained that he and his kids adhered to a gluten-free diet, I told him that I was okay with that. I was, after all, a dietitian. But as we progressed in our relationship and I started to realize that he really did react to very tiny amounts of gluten and that I would also need to change my diet once we were married, I started to panic. How

HOW MUCH DO YOU KNOW ABOUT GLUTEN?

Gluten-free diets can be healthy—but they can also be very unhealthy. It all depends on what foods you include and how much you actually eat.

By Marlene Israelsen Graf, MS, RD, CD | Clinical Assistant Professor, Nutrition, Dietetics, and Food Sciences Department, Utah State University

NUTRITION


low in protein or is used as a stabilizing agent in many non-grain products (i.e. ice cream, ketchup, soy sauce, imita-tion meats, etc.). This is one of the reasons why gluten is difficult to avoid.

Up until last year (August 2014), the term “gluten-free” had not been officially defined or regulated on food labels. As a result, food manufactur-ers made their own decisions about what that term meant and there was no guarantee that gluten-free claims were honest (3). The current standard now states that a gluten-free product must be free of wheat, rye, and barley and contain no more than 20 parts per million of gluten. It also ensures that companies can’t label products “gluten-free” if they are cross-contaminated from other products made in the same manufacturing facility. Oats, for example, don’t contain gluten. However, since they are often grown, harvested, processed with wheat and

other grains, they don’t always meet the gluten-free labeling standard (4).

The answer to this statement is technically TRUE—but gluten is also found in many non-wheat products.

TRUEORFALSE?—WHEATCAUSESWEIGHTGAIN,DIABETES,HEARTDISEASE,FATIGUE,ANDMENTAL

“FOGGINESS”.The gluten-free trend is often attributed to Wheat Belly, a book written by Dr. William Davis and published in 2011. However, in a rebuttal to a Consumer Reports article that cautioned readers about going gluten-free, Dr. Davis emphatically stated that his book is not about choosing gluten-free products. Instead, he says it’s about eliminating all grains from our diet (which is some-thing that I take issue with).

The premise of his book is captured in one of his opening statements: “I’d like to make the case that foods made with wheat make you fat. . . . I’d go as

far as saying that overly enthusiastic wheat consumption is the main cause of the obesity and diabetes crisis in the United States” (5).

Like most popular diet-book authors, Dr. Davis is a good writer. He’s also a cardiologist and appears to be a credible source. In his book, he includes scientific statements and other indisputable facts, refers to hot nutrition topics, makes bold statements, and mixes in buzzwords and medical jargon. That’s probably why his anti-wheat theory sounds so convincing and intriguing. But that’s all it is—just a theory. A closer exami-nation of most of his claims reveals false and misleading ideas, conflicting information and contradictions, and insufficient research and scientific evidence (1, 5, 6).

An online article entitled, “Wheat Belly—An Analysis of Selected Statements and Basic Theses from the Book” by Julie Jones (published


August 2012), provides a more com-plete review and includes specific counter-arguments to many of his claims. The Washington Grains Commission also addresses many misperceptions about wheat on their website (www.thebestgrains.com).

The answer to this statement is FALSE. It is well-documented that no one food or food group is responsible for obesity or chronic disease. Too many calories (from any food) and inadequate physical activity are typi-cally the primary contributors (5, 6). Eating whole-grain foods—including wheat—is still an important health recommendation (5).

TRUEORFALSE?—AGLUTEN‑FREEDIETISHEALTHYANDWILLHELPYOULOSEWEIGHT.Gluten-free diets can be healthy—but they can also be very unhealthy. It all depends on what foods you include and how much you actually eat. In a 2010 nationwide survey among people who bought gluten-free foods, most (46%) reported that they avoided glu-ten because they believed gluten-free foods were healthier. Approximately

30% selected gluten-free foods because they wanted to lose weight. And 22% said that they felt that gluten-free products were higher quality (3). These are all misconceptions.

When you compare the nutrition facts label of most food items against the label on a gluten-free version of the same item (bagels, for example), you’ll discover that the gluten-free version often has more calories, less fiber, more added sugar or fat, and fewer vitamins and minerals (since most gluten-free foods aren’t fortified) (2, 3). Margo Wootan, a spokesperson for the Center for Science in the Public Interest says it this way, “Ten years ago, a gluten-free diet would have helped you lose weight because you’d cut out a lot of products like muffins, cookies, and cake. . . . The gluten-free fad [now] has actually undermined people’s health because we have gluten-free varieties of all of that junk food. Whether your donut is gluten-free or not, it’s still a donut” (2).

So, the answer to this one? TRUE and FALSE. As a side note, individuals who have celiac disease or who are gluten intolerant typically gain weight

when they adopt a gluten-free lifestyle and usually have a higher body mass index than those who don’t because the integrity of their small intestine improves and they’re better able to absorb food (3, 5).

TRUEORFALSE?—THEREISLITTLEEVIDENCETHATAGLUTEN‑FREEDIETISBENEFICIALFORSOMEONEWHOISNOTGLUTEN‑INTOLERANT.According to most sources, 1 in 133 people (about 1% of the population) actually have celiac disease and require a gluten-free diet (2, 4, 5). There are others who are gluten intolerant (but non-celiac) or allergic to wheat who also benefit from going gluten-free. Outside of that, most health experts agree that there is no proven benefit to avoiding wheat or other products that contain gluten (2, 3).

Is it true that some people feel bet-ter on a gluten-free diet just because they expect to? Yes, there is generally a strong placebo response. When people report feeling better after discontinu-ing gluten, any number of things could explain that. For some, cutting out gluten could mean that they eat less


food or less junk food—and either one of those things usually makes a person feel better (3).

One drawback of jumping on the gluten-free bandwagon without an official diagnosis is that a person could miss or delay treatment for a serious health condition other than gluten-intolerance (i.e. Crohn’s dis-ease, irritable bowel syndrome, peptic ulcer disease, colon cancer, etc.) (3). One other thing to consider is that the diagnostic tests for celiac disease and gluten-intolerance (a blood test and/or a biopsy of the small bowel) only work for patients who aren’t already on a gluten-free diet. Eliminating gluten prematurely could skew the results of those tests (3). At any rate, those who remove gluten from their diet without a medical reason are gen-erally restricting their food options (unnecessarily) and are more likely to miss out on certain nutrients like iron, B-vitamins, and fiber.

If you do choose to cut out gluten, it’s smart to consult your doctor or a registered dietitian first. After that, stick with nutrient-dense whole foods that are naturally gluten-free (like fruit, vegetables, lean meat and poultry, fish, most dairy products, legumes, and nuts). Finally, remember that there are lots of whole grains that may be worth a try—including rice, amaranth, corn, millet, quinoa, and teff.

The answer for this statement is TRUE—there is very little evidence that suggests that a gluten-free diet

is necessary or beneficial to someone without a gluten-intolerance.

In conclusion, is it good that gluten-free foods are showing up everywhere? Joseph Murray, a gastroenterologist and professor of medicine at the Mayo Clinic says, “Yes, because that makes it a lot easier for people with celiac. The danger with that trend, though, is that it may trivialize a real disease. So while we think, ‘Oh, everyone is on a gluten-free diet. It’s no big deal,’ it is a really big deal for people with celiac [and others who experience] severe complications.” (3)

I agree with that statement. For my husband’s sake, I’m glad that there are more gluten-free foods on the market. As for me, I still eat wheat and other foods that contain gluten (I just don’t eat them at home anymore). There’s no simple way to explain the increased incidence of celiac disease and other autoimmune conditions. Is it possible that current wheat produc-tion practices contribute? Yes—but I haven’t found any conclusive evidence that’s convinced me that wheat is toxic or that our food production system is corrupt. Do I think that everyone should eat wheat? No. I realize that some people are sensitive to it and oth-ers feel healthier on a wheat-free diet. At the same time, wheat products have certain nutrients that aren’t always easy to get otherwise. That’s why I still eat sandwiches.

SOURCES1. New York Times. The Myth of Big, Bad

Gluten. July 2015. Available at http://www.

nytimes.com/2015/07/05/opinion/sunday/

the-myth-of-big-bad-gluten.html?_r=0.

2. The Wall Street Journal. The gluten-free

craze: Is it a healthy choice? June 2014.

Available at http://www.wsj.com/articles/

how-we-eat-the-gluten-free-craze-is-it-

healthy-1403491041.

3. Nutrition Action Healthletter. Gluten-Free

Confusion: Separating Fact from Fiction.

September 2011. Available at http://

www.thefreelibrary.com/Gluten-free+Con

fusion%3a+separating+fact+from+fiction

.-a0266217258.

4. National Foundation for Celiac Awareness.

Fact Vs Fiction: Answers and Explanations.

Available at http://www.celiaccentral.org.

5. Jones, Julie. Wheat Belly—An Analysis of

Selected Statements and Basic Theses from

the Book. August 2012. Available at http://

www.aaccnet.org/publications/plexus/cfw/

pastissues/2012/OpenDocuments/CFW-57-

4-0177.pdf.

6. Washington Grains Commission. Wheat is

Not Unhealthy: A Rebuttal to Recent Claims.

Available at http://www.thebestgrains.com/

wheat-is-not-unhealthy-a-rebuttal-to-

recent-claims.

Marlene Israelsen Graf is a registered

dietitian and clinical assistant professor in

the Nutrition, Dietetics, and Food Sciences

Department at Utah State University. She’s

also worked as a clinical dietician and as a

Family Consumer Science Agent for the USU

Extension Program. She grew up on a farm

in a small community in Cache Valley, and

is thankful for her ag roots. She enjoys the

outdoors and spending time with family and

friends.

Those who remove gluten from their diet without a medical reason are generally restricting their food options unnecessarily.

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Farm Bureau Members save up to $2,500 on select NEW Cat® MachinesEligible Models Include:

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MaChiNEs For all your NEEds. FARM BUREAU NEWS

COUNTY DATE TIME LOCATION

Washington County 10/7/2015 07:00 p.m. Insurance Office in St. George

Uintah County 10/7/2015 06:00 p.m. Uintah Basin ATC in Roosevelt

South Box Elder County 10/8/2015 07:00 p.m. Bear River Co-Op Board room in Corinne

Iron County 10/8/2015 07:30 p.m. Crystal Inn in Cedar City

San Juan County 10/8/2015 07:00 p.m. Lewis family shop in Monticello

Wasatch County 10/12/2015 07:00 p.m. USU Extension Office

Morgan County 10/13/2015 07:00 p.m. County Courthouse in Morgan

Carbon County 10/13/2015 07:00 p.m.

Rich County 10/14/2015 12:00 p.m. NRCS Office in Randolph

Sanpete County 10/14/2015 07:00 p.m. County Courthouse in Manti—East Courtroom

Juab County 10/14/2015 07:00 p.m.

Millard County 10/15/2015 06:30 p.m. Mi Rancherita Restaurant in Delta

North Box Elder County 10/15/2015 07:00 p.m. Tremonton Public Works Building

Summit County 10/20/2015 07:00 p.m. County Courthouse in Coalville

Davis County 10/21/2015

Sevier County 10/21/2015 07:00 p.m. County Admin Building in Richfield

Kane County 10/22/2015 07:00 p.m. North County Events Center in Orderville

Utah County 10/22/2015 07:00 p.m. Utah County Courthouse Ballroom

Tooele County 10/22/2015 07:00 p.m. Tooele County Extension Office

Weber County 10/27/2015 07:00 p.m. Extension Office

Garfield County 10/28/2015 06:30 p.m. Foster’s Restaurant in Panguitch

Emery County 10/29/2015 07:00 p.m. Senior Center in Huntington

Duchesne County 10/29/2015 07:00 p.m. Duchesne High School

Wayne County 11/3/2015 07:00 p.m. County Courthouse in Loa

Piute County 11/5/2015 06:30 p.m. USU Conference Room at Courthouse in Junction

Beaver County 11/6/2015 06:30 p.m. Fairgrounds in Minersville

Salt Lake County 11/10/2015 07:00 p.m. Jordan Valley Conservation District Education Center

(8275 S. 1300 W., West Jordan)

Cache County 10/28/15 11:30 a.m. County Extension Office. Please RSVP with Kallie

Gibbons

COUNTY ANNUAL BUSINESS MEETING SCHEDULE


was Duke. The three of us hunted for a week but it was too much for Duke so he retired.

Louie has his share of good times and aggravations. He got kicked by horses, sprayed by skunks, chased by cows, taunted by coyotes, bit by lovers, humiliated by cats, and run over by a Buick. Come to think of it, I ran over him twice in the same day!

But he loved to ride in my truck. His first choice was the front seat; hangin’ his head out the window lettin’ the wind blow his ol’ tattered ears straight back. The ol’ feller had dignity, too! He wasn’t a house dog. When he had to spend a couple of days at the vet’s, if they didn’t take him out for a walk, he’d just hold it! He had too much pride to go inside.

I never had a house broken into as long as Louie was there. He put up with a long succession of dogs, cats, horses and one raven that came and lived at his house over three years. He tolerated their presence if he was asked to. He shared my life for nine years and eventually kicked the bucket.

Friends like ol’ Louie are worth rememberin’. I think it helps you keep in touch with your soul. Kind of puts the important things in life in perspective.

Wherever he is, I bet he’s layin’ in the yard, sunnin’ himself and snappin’ bees. I surely hope so.

www.baxterblack.com

Ol’ Louie loved bees. Of all the things I remember about him, I

remember that best. He’d be layin’ out in the front yard, day dreamin’ and sunnin’ himself when I’d see an eye open and an ear cock. Then he’d spring to his feet and start snappin’ at the air. His jaws would be makin’ a sound like someone hittin’ the edge of a water tank with a two by four. When he caught a bee he’d spit it back out real fast! I never figgered whether he likes the taste of ’em; maybe they still had honey clingin’ to their boots or maybe it was just a game. I don’t know.

He spent many a spring afternoon “snappin’ bees.” Oh, I’m not sayin’ he didn’t do his work, which was primar-ily guarding the territory, but that was mostly night work.

Louie came into my life like a lot of my friends . . . just wandered by and stayed. Somebody had dumped him off where the driveway meets the road. He grew up from a pup and we hunted lots of jack rabbits in his youth, me and Louie. One time I got serious about this rabbit hunting and picked up a retired greyhound from the track. His name

Louie Snappin’ Beesby Baxter Black, DVM

ON THE EDGE OF COMMON SENSE

Friends like ol’ Louie are worth rememberin’. I think it helps you keep in touch with your soul. Kind of puts the important things in life in perspective.

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9719-1_RMP_UT_FarmBureau_DairyIrr_8.375x10.875_F.indd 1 9/4/15 3:19 PM

FARM BUREAU FEDERATION

MEMBERSHIPADVANTAGE

SANDIEGOZOO/SANDIEGOZOOSAFARIPARK$43/adult and $33/child (ages 3–11). A separate

ticket is needed for each venue. (Members must

order at utahfarmbureau.org/apps/benefit)

WYNDAMHOTELSEnjoy a 20% lower than the “Best Available Rate”* at thousands of participating locations throughout the world! To receive your discount

visit utahfarmbureau.org and click on the hotel link in the benefits

section, then click on the logo of your hotel of choice. To receive the

additional 20% off the “Best Available Rate”* advanced reservations

are required. Some blackout dates may apply.

· Days Inn

· Wingate Inn

· Super 8

· Dream Hotels

· Howard Johnson

· Tryp

· Knights Inn

· Microtel

· Ramada

· Hawthorne

· Wyndham

· Wyndham Garden

· Baymont Inns

· Travelodge

· Wyndham Grand

Collection

DEERVALLEYRESORTDiscounted lift ticket vouchers for $81—a

savings of $39 over daily lift ticket rate.

Vouchers can be used weekends and week

days. (Blackout dates are12/26/2015–

1/3/2016 and 2/12/2016–2/17/2016.)

Tickets are non-refundable. Vouchers

may not be redeemed for or applied to

discounted lift tickets or multi-day lift

tickets. 2015–2016 skiing season is

12/5/2015–4/10/2016 (weather and

conditions permitting). Call 801-233-3010

to purchase tickets.

LAGOONDAYPASSPORT$39.94, includes tax. Farm

Bureau Members save

$13.26 on an adult pass.

Call 801-233-3010 to

purchase tickets.

UNIVERSALSTUDIOS—HOLLYWOOD$84 for 3 days! All Visits must be com-

pleted by 3/18/16. Save $11 off single-day

admission and get TWO days FREE!

(Blackout dates apply. Members must order

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LEGOLAND—CALIFORNIA$71/adult (2nd day free) Regular price is $85 for ages 13+• $66/child (2nd day free) Regular price is $79 • FREE for children 3 and

under. (Includes water park and aquarium. LEGOLAND and Water Park

must be visited on the same day. All visits must occur before Dec. 31,

2015. Members must order atutahfarmbureau.org/apps/benefit)

SEAWORLD—CALIFORNIA$53/guest with 2nd day free. Regular pricing is $89 for

ages 10+ and $83 for 3+.