Author: Site Owner

By Lindsay Seventko, Communications Intern

Last week, the 91^st annual Chincoteague Pony Swim continued its tradition of rounding up the wild Assateague Island horses and corralling them across the southern channel to Chincoteague. Tens of thousands of people gathered to watch the eighth of a mile swim led by the “Saltwater Cowboy” volunteers who push the ponies into the water and then down a triumphant march on Main Street to be auctioned. While horse enthusiasts and Misty fans clamor for the chance to touch a mane, hear a whinny or buy a wild foal of their own, some pony enthusiasts are paying for foals to remain wild. These “buyback” ponies are often the highest grossing sales of the auction, with individuals donating their cost to keep the next generation of Assateague horses wild, out on the barrier island. But, will these generous purchases be enough to keep the herd wild?

Assateague Island is one of very few east coast barrier islands that remain protected from development, offering an incredible number of diverse maritime ecosystems within only 37 miles of coastline. On the interior of the island, loblolly pines tower over the wax myrtle that feed tree swallows and myrtle warblers with their bright berries. Oak, holly, cedar and red maple offer shade and shelter for the ponies within the forest, but also protect Sika deer, a diminutive elk species. The maritime forest and surrounding salt marshes shelter tens of thousands of migratory birds on their biannual journeys, while coastal estuaries provide ideal breeding grounds for aquatic species like the blue crab and flounder.

The uniqueness of this area’s habitats inspired the island’s protection as a National Seashore in 1965, but the National Park Service (NPS) may not be able to save this incredible island, nor the generous “buyback” donors succeed in keeping the Chincoteague ponies wild as the escalating effects of climate change threaten to quickly change the landscape. NPS estimates that within 25 years, the island will experience higher temperatures, more extreme weather and sea level rise of up to nine inches. These changes could rapidly increase movement and rollover to the west, and if they occur too quickly, break the island into pieces or drown it completely.

While NPS has made significant efforts to adapt, protect and restore the island, the fact remains that Assateague is changing, and historic habitats may be lost. If you haven’t yet had the chance to visit and walk through the forest on sandy soil to find a herd of ponies snacking on persimmons or to watch flocks of waterfowl take flight in formation, now is the time to see and appreciate the wildness of the rapidly changing island.

Although Florida’s green-skin avocado industry may be a niche compared to Hass avocado operations in California, green-skin avocados are beloved by their growers and a staple for the communities that grew up eating them.

With more than 60 varieties and peak maturity ranging from May to December, the Florida avocado industry uses harvest timing and technology to ensure only mature avocados reached consumers.

The industry works with the U.S. Department of Agriculture (USDA) to operate a federal marketing order, which helps the producers expand marketing opportunities and ensures quality fruit for consumers.  Industry members make up the committee that locally administers the marketing order.  Marketing order committees are able to establish industry standards, develop markets, gather data, and conduct research – all tailored to meet the individual needs of a particular commodity and size of its industry.

From maintaining a robust but flexible maturity schedule to customizing an advanced Avocado Variety Enforcement Program (AVEP) that uses DNA testing for inspections, the committee is using its marketing order to capitalize on cutting edge technology when it comes to production and quality.

The Committee maintains a database of size, shape, and other sensory indicators of each avocado variety to evaluate when they reach the optimum maturity to ripen.  The maturity schedule is vital to ensuring integrity in marketplace transactions and is flexible enough to adapt to evolving production conditions.

In 2014, the committee recommended USDA change the marketing order’s maturity schedule for one avocado variety.  After several years of testing, the committee had confirmed some sizes of the Choquette variety were maturing earlier than the schedule indicated they should.  The committee’s action changed the shipping schedule to match current maturity dates.  This change optimized shipments to the fresh market, which benefits growers, handlers, importers, and consumers.

In the early 2000s, the industry needed a thorough but efficient way to assess and verify that the avocados being shipped to market were labeled appropriately with their variety.  Through its marketing order, the committee collaborated with researchers to identify DNA specifications for each variety and helped federal inspection services adopt more thorough variety identification parameters.

Inspectors evaluate avocado shipments by comparing the declared variety against an official photo-book of varieties, and send random samples to approved USDA laboratories for further verification through DNA testing.  This program, known as the Avocado Variety Enforcement Program (AVEP), continues on an annual basis from mid-August to late-October, and is an ongoing benefit to the Florida avocado industry and consumers by preventing immature fruit from reaching the market.

Today, reports of immature avocados reaching the market have nearly ceased, and members of the industry have widely praised USDA for the development and continuation of the program.  AVEP provides consumers with the assurance that they are purchasing mature quality avocados – ripe for the eating.

At the Center for Nutrition Policy and Promotion, we are excited about using local foods and flavors to create healthy and delicious plates. Through our MyPlate, MyState initiative, we are working to connect American families with the foods grown in their communities – raising awareness that all healthy foods and flavors have a place on MyPlate.  As part of that initiative it was my privilege to attend the 5^th annual Kids’ “State Dinner” last month, when the winners of the 2016 Healthy Lunchtime Challenge, were honored for their MyPlate-inspired recipes.  For the first time this year’s contest, in which young chefs ages 8-12 from across the country create healthy recipes and show off their food know-how, included an emphasis on local and regional foods through MyPlate, MyState.

It was thrilling to see such creative approaches to amplifying local and regional foods. The winners truly captured the agricultural, historical, and cultural significance of their communities through food. I had the pleasure of meeting many amazing young chefs in attendance, including 11-year-old Abhijith from Missouri, who incorporated local catfish into his recipe, and 12-year-old Grace from West Virginia, who picked the vegetables in her dish from a community garden.

The 56 finalists representing each state, five territories, and the District of Columbia were treated to a memorable visit at the White House with a three-course “State Dinner” hosted by First Lady Michelle Obama. The event had many notable details resembling a traditional state dinner, from the White House china used to the receiving line and wonderful musical entertainment. After meeting the kids and sampling some of the delicious winning dishes, I can say firsthand that these aspiring young chefs were both enthusiastic and incredibly talented.

During the meal guests were welcomed by the First Lady. Her enthusiasm was infectious. She challenged the kids to “pay it forward” by continuing to champion healthy eating in their communities. In keeping with the theme of homegrown foods, every winner took home a set of gardening tools and a vegetable seed kit.

I was thrilled to see kids eager to experiment in the kitchen and create a variety of recipes that work for their families. The dishes show an inspiring commitment to healthy cooking inspired by MyPlate; it is exciting to see many of these young cooks embrace their local foods and flavors. It was undoubtedly an unforgettable experience for the kids, and for me as well!

The 2016 Healthy Lunchtime Challenge Cookbook and winning recipes are now available online at What’s Cooking? USDA Mixing Bowl for you and your family to make at home! What’s Cooking offers a variety of healthy and budget-friendly recipes with user-friendly search features and nutrition information. Be sure to also check out the MyPlate, My State initiative as part of our MyPlate, MyWins campaign.

To learn more about healthy eating visit ChooseMyPlate.gov and follow MyPlate on Twitter and Facebook. We encourage you to sign up for email updates on such topics as What’s Cooking? USDA Mixing Bowl recipe of the month, updates on new features, current promotions, and much more!

And congratulations to all of the 2016 Healthy Lunchtime Challenge Winners!

• Alabama: Green Chicken Wrap and Fruit-tacular Salad, by Chef Lael, Age 11
• Alaska: Wrapped Alaska Denali Style and Spinach Smoothie, by Chef Denali, Age 9
• American Samoa: Breadfruit, Taro, and Garlic Chicken Trio, by Chef Amelie, Age 9
• Arizona: Scarlet’s Southwest Barack-A-Bowl, by Chef Scarlet, Age 10
• Arkansas: Asian in Arkansas, by Chef Lily, Age 11
• California: Cannon’s California Rolls, by Chef Cannon, Age 8
• Colorado: Hannah’s Sweet and Savory Chicken and Peaches, by Chef Hannah, Age 10
• Connecticut: Springtime Lunchtime, by Chef Kalaya, Age 10
• Delaware: Caribbean Fiesta!, by Chef Jamal, Age 11
• Florida: Bountiful Florida Fish “BFF” Cakes, by Chef Olivia, Age 12
• Georgia: Spaghetti Squash and Turkey Bolognese, by Chef Jackson, Age 8
• Guam: Quinoa-Crusted Katsu Curry with Cauliflower Rice, by Chef Grayson, Age 8
• Hawaii: Poke Me Ke Aloha, by Chef Kaira Grace, Age 9
• Idaho: Super Stars and Stripes Salmon Patty, by Chef Jacob, Age 8
• Illinois: West Wing Chicken with Secret Service Noodles, by Chef Maggie, Age 11
• Indiana: Chicken Tikka Pita with Cucumber Raita, by Chef Shakthi, Age 8
• Iowa: American Gothic Calzones, by Chef Lola, Age 11
• Kansas: Lentil Tacos with Cilantro-Avocado Drizzle, by Chef Joey, Age 12
• Kentucky: One Bag Bluegrass Bake!, by Chef Will, Age 10
• Louisiana: Sweet Savory Dip-tastic Louisiana Power Lunch, by Chef Owen, Age 8
• Maine: Quinoa Chickpea Salmon Rolls with Salad, by Chef Scout, Age 8
• Maryland: Maryland Crab Lettuce Cups, by Chef Colby, Age 9
• Massachusetts: Fit to Run Boston Marathon Cod-Potato Cake, by Chef Abby, Age 10
• Michigan: Super Stuffed Squash, by Chef Ethan, Age 10
• Minnesota: Alexandra’s Refreshing Watermelon Salad, by Chef Alexandra, Age 9
• Mississippi: Kickin’ Cauliflower Shrimp and Grits, by Chef Aniya, Age 10
• Missouri: Tropical Vacation with Catfish and Quinoa, by Chef Abhijith, Age 11
• Montana: Bison in a Field, by Chef Brooke, Age 8
• Nebraska: Tasty Veggie Tacos, by Chef Lauren, Age 10
• Nevada: Veggie-Packed Indian Lentils, by Chef Skylar, Age 8
• New Hampshire: Teeny Zucchini Triangular Panini, by Chef Jude, Age 8
• New Jersey: Gianna’s Salmon Paradise, by Chef Gianna, Age 8
• New Mexico: Green Chili Cheese Roll and Lime Jicama Fries, by Chef McLean, Age 10
• New York: Chicken Cheeseball Kabobs on Veggie Spaghetti, by Chef Danielle, Age 10
• North Carolina: Korean Lentil Patties, by Chef Mena, Age 10
• North Dakota: Red Potato Boat with 3 Bean Bison Chili, by Chef Stella, Age 8
• Northern Mariana Islands: Chicken Kebab Lettuce Wraps, by Chef Fanai, Age 9
• Ohio: Chicken Sausage Cauliflower Crust Pizza, by Chef Wyatt, Age 9
• Oklahoma: Okie Pride Brown Rice with Chicken and Vegetables, by Chef Maya, Age 10
• Oregon: All Kale Caesar!, by Chef Hannah, Age 12
• Pennsylvania: Sunny’s Omelette and Bo’s Patriotic Parfait, by Chef Ava, Age 9
• Puerto Rico: Oat! My Tropical Pizza, by Chef Victor, Age 10
• Rhode Island: Peace in the Middle East Soup and Salad, by Chef Pablo, Age 10
• South Carolina: Carolina Shrimp Tacos with Pineapple Salsa, by Chef Kiana, Age 12
• South Dakota: Catch of the Day Fish Tacos, by Chef Josh, Age 11
• Tennessee: Awesome Baked Falafel with Mango Salsa, by Chef Leya, Age 9
• Texas: Tex-Mex Veg-Head Lasagna, by Chef Priya, Age 10
• U.S. Virgin Islands: Healthy Chicken, by Chef Orin, Age 12
• Utah: American Flag Ravioli in Creamy Garden Sauce, by Chef Daniela, Age 10
• Vermont: Go Local Lunch!, by Chef Miranda, Age 8
• Virginia: Victory at Yorktown, by Chef Kathryn, Age 10
• Washington: Salish Sea Kedgeree, by Chef Lukas, Age 10
• Washington, D.C.: D.I.Y. Sushi, by Chef Elena, Age 8
• West Virginia: Grace’s Supermeal: Cool Couscous and Berry Healthy Dessert, by Chef Grace, Age 12
• Wisconsin: Wisconsin Cranberry Chickpea Salad, by Chef Raya, Age 8
• Wyoming: Chicken and Veggie Salad, by Chef Hannah, Age 11

World Breastfeeding Week is celebrated around the world each year during the first week of August to promote breastfeeding and highlight its importance to the health of mothers and babies.

This year’s theme is “Breastfeeding: A Key to Sustainable Development.”  USDA’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) joins the celebration as WIC promotes breastfeeding all year long as the optimal choice for moms who are medically able.  We support breastfeeding WIC moms through counseling and educational materials, peer counselors, a specially-tailored food package, and breastfeeding aids like breast pumps.  USDA’s successful national breastfeeding promotion campaign, Loving Support Makes Breastfeeding Work, serves as the foundation of our breastfeeding activities.  It emphasizes the importance of support from family and friends, from the health care system, and from the community. All have key roles to play in providing the support a breastfeeding mother needs.

To recognize and honor the diligent and dedicated efforts of the state and local WIC Programs that promote and support breastfeeding, USDA Secretary Tom Vilsack declared August 1-7 “National WIC Breastfeeding Week.”  During this time, USDA will honor 83 WIC local agencies that provide exemplary breastfeeding programs and support services with a “Loving Support Award of Excellence.” In addition, eight WIC state agencies will receive a “WIC Breastfeeding Performance Bonus Award” for outstanding achievement in improving breastfeeding rates among WIC participants.  Due in large part to the dedication and efforts of WIC staff across state and local agencies, two out of three WIC moms are now initiating breastfeeding.

If you are interested in resources to celebrate World Breastfeeding Week/National WIC Breastfeeding Week, visit WIC’s Loving Support website. A social media toolkit with sample Twitter posts, an e-card and Instagram posts highlighting WIC’s breastfeeding messages, is available online.

Happy World Breastfeeding Week!

Find out the latest in forest news in this week’s Forest Digest!

• Why Healthy Forests Mean Better Water Supply — News Deeply
  As tree mortality rates in the Sierra Nevadas increases, the vital watersheds supplying water to California will be drastically affected, impacting the water supply to those in the state of California.
• Restoring the Ghost Forests — Flathead Beacon
  Whitefish Mountain Resort in Montana has become the first whitebark pine friendly ski area in efforts to help sustain habitat for wildlife in the area which depend on the whitebark pine for survival.
• FORESTS, SPECIES ON FOUR CONTINENTS THREATENED BY PALM OIL EXPANSION — Duke University
  With the rapid expansion of palm oil plantations, to accommodate the vast demand for palm oil production, vulnerable forests and varying species on four different continents are at risk of major loss.
• Forests and Crops Make Friendly Neighbors in Costa Rica — ipsnews.net
  With commercial agriculture resulting in 70 percent of the forest conversion in Latin America from 2000 to 2010, Costa Rica has emerged as a leader and role model with a plan to better allow sustainably forestry and agriculture to coexist.

July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence.

The USDA’s National Agricultural Library (NAL) recently launched its newest online exhibit, “How Did We Can? —The Evolution of Home Canning Practices.” The exhibit follows the evolution of home canning in the United States and the progression of associated food safety guidelines. Canning aids in food preservation by removing microorganisms responsible for decay through heating and creating a seal to prevent recontamination. Home canning held an important role in 20th century food preservation, particularly through the two World Wars, and continues to be practiced today.

“How Did We Can?” highlights changes in home canning guidelines based on a growing understanding of bacteriology. Around the turn of the 20th century, the four most prominent canning techniques were oven, open-kettle, water bath, and pressure canning. By the end of World War II, the USDA recommended only two techniques: water bath for high-acid foods and pressure canning for low-acid foods. Those recommendations remain the same under the current USDA Complete Guide to Home Canning.

During World War I and World War II, canning was touted as being imperative to the war effort on the home front and was referred to as “a real war job” in a 1945 Office of War Information poster. Home canning peaked during World War II when over four billion cans were processed in 1943. While home canning has never since reached such a height, it continues to thrive today among home food preservation enthusiasts.

For more information on current food safety issues, visit NAL’s Food Safety Research Information Office Website.

Every month, USDA shares the story of a woman in agriculture who is leading the industry and helping other women succeed along the way. This month, we hear from Dr. Dawn D. Walters, a public health veterinarian and current Enforcement, Investigations, and Analysis Officer in Arizona. Dr. Walters has committed the past six years to food safety by working for the Food Safety and Inspection Service (FSIS). With her big smile and enthusiastic personality (yes, I’ve been lucky enough to meet her), it is no surprise that Dr. Walters also serves as an outreach liaison for FSIS. Dr. Walters has also served as an interim Frontline Supervisor and the District Veterinary Medical Specialist. She received a Bachelor’s of Science in Animal and Poultry Science and a Doctorate in Veterinary Medicine from Tuskegee University.

How/when did you first become interested in studying animals?

I became interested when I was four years old after watching my poodle give birth to 6 puppies in our garage!

What does a typical day look like for you?

As an Enforcement, Investigations, and Analysis Officer (EIAO), a typical day may begin in my office conducting recall effectiveness checks and catching up on enforcement cases. These cases can involve establishments that have been suspended or provided a notice of intended enforcement if they are unable to bring themselves back into compliance with regulations. Alternatively, my day may start at an establishment to perform a food safety assessment, which determines whether the establishment’s food safety system is safe, scientifically sound and supported through documentation.

How do you impact food safety?

I ensure that every establishment understands that FSIS and the establishments are working together to keep the public safe from food pathogens. My role as an EIAO is to make certain the establishments continue to do their part to maintain a safe product, free of pathogens and wholesome, to enter commerce. This is my direct link to keeping Americans’ meat, poultry, and processed eggs products safe for consumption!

You have held more than one position at FSIS; what was your favorite part of each role?

My favorite part of being a supervisory Public Health Veterinarian was ensuring the humane treatment of animals. I also enjoyed developing great working relationships with the establishments and my inspectors.

My favorite part of working as a Frontline Supervisor was traveling all over beautiful Petaluma wine country and meeting a vast array of FSIS employees. Additionally, I enjoyed utilizing the GAD (Gather, Assess, and Determine) process when resolving issues within my circuit while both learning from and guiding my inspectors.

My favorite part of being an EIAO is the voluminous wealth of knowledge I have obtained in all food processing categories and the flexibility of my supervisor and the position. This flexibility allows me to be available for other duties and roles needed by my district and the Agency, as shown by my interim work as a Frontline Supervisor and the District Veterinary Medical Specialist.

What do you wish you knew before getting started at the USDA FSIS?

I wish I knew how important and needed veterinarians are to the Agency. There are so many roles that can be filled by veterinarians in FSIS and there is a lot of opportunity to find the position right for you.

Who are your role models?

Michelle Obama and my mother, Bonita G. Chaney

What is some advice you have for other women interested in a career in food safety?

Try not to limit yourself to any one area, and ask for what you want. If you have a desire to do something new, and you are willing to be flexible, ask for it to happen! The sky is the limit in the USDA and food safety, so keep reaching!

As the Deputy Under Secretary of Farm and Foreign Agricultural Services (FFAS), Jonathan Cordone leads the Department’s international activities, including key responsibilities for trade policy and export assistance, as well as food aid, international economic development, and trade capacity building. With more than 15 years of public service, Cordone has served as the General Counsel and Chief Counsel of key congressional committees with responsibilities for commerce and international trade, the Senior Vice President and General Counsel of the Export-Import Bank of the United States, and most recently as USDA’s second highest ranking attorney.

“I manage USDA’s international portfolio, so I work on trade every day. I have the opportunity to work with some amazing professionals, both here in Washington and in our 93 overseas offices. Our international presence is a unique asset for USDA: people working around the world exclusively on behalf of American producers, American agriculture, and American food.” – Jonathan Cordone

Your background is more focused on law, trade and commerce. Would you explain your passion for agriculture?

I love working with agriculture! First, there is something so fundamental about food that everyone, everywhere can relate to. Although there are cultural differences in how and what people eat, food remains a basic need for everyone. Second, agriculture and trade go hand-in-hand. As major exporters, American agriculture is generally supportive of expanding trade.  Having their enthusiastic backing for the work we do certainly helps keep me motivated.

Why should the average American consumer who feels as though they have absolutely no connection to agriculture care about trade?

The bottom line is that we need to do a better job explaining how important trade is to American agriculture and how that, in turn, affects people’s daily lives. There’s a sign we had in the Senate that said, ‘No Farms, No Food’. That’s how we began this conversation – agriculture is fundamental to a need that everyone shares whether they recognize it or not.  And trade is a key driver of our agricultural economy.  There is a link there, and we need to tell that story in ways that are more relatable for a typical American.  There’s also a big-picture humanitarian component to agricultural trade. The world needs to find smart, sustainable ways to produce our food and also reduce food waste.  It’s all interconnected.  For example, we can’t afford to lose food at the port just because there’s a trade restriction in place.

Describe a particular foreign community where the direct and indirect impacts of trade resonate with you.

I just got back from Colombia. It was an amazing time to be there because they had just announced a historic cease-fire agreement between the government and rebel fighters. One of the things the Colombians are focused on doing in this new era of peace is supporting their rural communities. A lot of rural communities were either sucked into growing coca – which is used in producing cocaine – or ravaged by the conflicts. Colombia is going to be challenged with how to develop more viable rural economies, and it’s a good example of where we could see mutually beneficial trade and capacity building at work. How can we support these communities in ceasing coca production and ensure sustainable development into the future? We are actively working to make sure that these communities benefit from trade with the U.S. and have the necessary tools to accomplish this, and we’re seeing a difference already.

What does the future of agriculture trade look like?

As exports and international trade become increasingly important to our agricultural economy, opening new markets, setting global rules, and enforcing our rights will all become increasingly important.  And when I talk about enforcing our rights, I don’t just mean taking formal legal actions.  I also mean engaging with other countries, sorting through misunderstandings, finding mutually agreeable paths forward, and yes, when necessary, taking legal actions too.  These are all things USDA currently does really well, but they are also things that we’ll need to do increasingly better heading into the future.

When Iowa livestock producer Ryan Collins bought his 170-acre farm near Harpers Ferry, he knew from experience with USDA’s Natural Resources Conservation Service (NRCS) that the agency could help him plan a rotational grazing system.

A rotational grazing system—also known as prescribed grazing—divides pastures into four or more small paddocks with fencing. The animals move from paddock to paddock on a schedule based on the availability of forage and the livestock’s nutritional needs.

Collins says he has a lot more grass available than before. “I attribute it to the rotational grazing,” he said. “I like to have plenty of grass. The cows and calves both do, as well.”

When he first contacted NRCS for assistance, Collins assumed he would only receive help with fencing for his new grazing system. Today, however, he works regularly with NRCS staff – including District Conservationist LuAnn Rolling – to develop and implement his plan that is helping him better manage his grasslands, keep his cattle healthy and productive, and protect the natural resources on his farm.

“I didn’t realize there were so many practices available for funding through EQIP (Environmental Quality Incentives Program) until I started working with LuAnn,” said Collins. EQIP provides agricultural producers financial and technical assistance to implement structural and management practices that optimize environmental benefits on working agricultural lands. NRCS provided about $16.4 million to Iowa farmers in fiscal year 2015.

As a beginning farmer—group USDA considers historically underserved—Collins received higher payment rates than most farmers for the conservation practices he installed.

Pond Access Ramp
One of the practices Rolling recommended—a limited-access ramp for ponds—is Collins’ key to watering his cattle. Design of the rotational grazing system called for three of five paddocks to utilize an existing pond for drinking water. Rolling also recommended fencing off the pond to prevent erosion and pond degradation, while allowing livestock to drink directly from it from a fenced access ramp.

Rolling says livestock should almost always be excluded from streams and ponds. “Allowing unlimited access to water sources like ponds and creeks can be dangerous and unhealthy for animals,” she said. “Cattle can get foot rot and leg injuries. Plus, cattle prefer clean water.”

Rolling says keeping animals out of ponds extends pond life, too, allowing bank vegetation to grow. This keeps water cleaner by reducing sediment and nutrient runoff.

The entire access ramp is 40-feet long with a gradual 8:1 slope. A contractor installed geo-textile, covered it with 3- to 9-inch rock, and topped it with 2- to 3-inch rock. The 15-foot by 15-foot drinking area is covered in water. “The ramp is very solid and stable, and won’t erode,” said Collins.

Other Practices and Maintenance
As part of the rotational grazing system, Collins installed more than 7,000 feet of permanent barbed wire multi-strand fence and 3,500 feet of permanent high-tensile fencing.

Family Farm Upgrades
Collins is so pleased with the new conservation practices on his farm that he’s working with his father to implement some of the same practices on the family farm. “We are going to convert some cropland to pasture to more easily connect two farms for a rotational grazing system,” he said.

They are also planning to install limited-access ramps on livestock watering ponds, as well as two new watering facilities.

For more information about conservation planning and programs for your farm, visit your local NRCS office or go to www.ia.nrcs.usda.gov.