June 2023
Amanda Gann, 4-H Youth Development
School Enrichment Programs
4-H offers valuable, research-based school enrichment programs to assist teachers with their instruction! All of our programs are aligned with the North Carolina Standard Course of Study. Some of our featured programs include Embryology, Soil Solutions, Nutrition, Ecosystems, Pollinators, and Microbiology, as well as many more. We can plan and implement programs for any public, private, or charter school in Surry County. We also offer programs for homeschoolers! If you are interested in having a school enrichment program in your school, please contact Amanda Gann at (336) 401-8025 or agann@ncsu.edu.
4-H Leadership Opportunities
Do you have a middle or high school student who would like to sharpen their leadership skills? 4-H offers several programs that will help students discover their potential and develop skills in their areas of interest.
AIRE (Application, Resume, Interview, and Essay)
AIRE is a workforce development and college prep program. Youth, ages 11 – 18 are eligible to participate in this program in one of two ways. Option 1: Youth participate in this program by completing the four (4) AIRE candidate packet components. All candidates submitting a complete packet will be invited to participate in either the State-Level competitive program (open to youth ages 14-18) or the non-competitive program (open to youth ages 11-13). Youth participating in the competitive AIRE program are eligible to be selected to attend national events such as National Congress, National Conference, and International Leadership Conference. Option 2: Youth participate in this program by completing the AIRE program components as self-study and/or as part of their local 4-H program. Option 2: Does not require the participant to submit their AIRE packet for State-level review. *Youth participants selecting Option 1: Must be registered in 4-HOnline and should be active 4-H members. AIRE participants may be required to complete and submit the Application Prep Packet to their local 4-H agent before the state submission deadline.
4-H Citizenship North Carolina Focus
This is a three-day conference where delegates participate in facilitated discussions and activities related to the importance of advocacy, local government, state government, and action planning. Through various conference sessions, delegates learn from leaders across the state and from other conference attendees. 4-H Citizenship North Carolina Focus is sponsored by NC Electric Cooperatives.
Youth Voice
Each year, North Carolina 4-H and the North Carolina Cooperative Extension Service partner with the North Carolina Association of County Commissioners (NCACC) on a multi-year initiative to increase youth involvement in county government. This initiative helps youth learn more about county government as well as how to become more involved in local decision making. The event is sponsored and supported by the North Carolina Association of County Commissioners.
4-H Volunteers Needed
Volunteers are the key to our success in the North Carolina 4-H program! Whether you’re interested in becoming a club leader, or just have a few hours to invest, we’ve got challenging and fun roles for adults and teens who want to make a difference. Each County Extension Agent manages the process locally to help volunteers find the role that best fits their interest and schedule. Contact your local 4-H agent, Amanda Gann at (336) 401-8025 or agann@ncsu.edu to get started!
Amanda Royall, EFNEP - Youth
What Makes a Smart Breakfast?
Breakfast is a great way to start your day. A smart breakfast includes one item from these three food groups:
- Grains: tortilla, pita bread, whole-wheat bagel, low-fat granola bar, whole grain cereal, whole wheat toast, whole wheat toast.
- Fruit: in season fruit, banana, tomato juice, raisins, kiwi, apple, orange slices, grapes.
- Protein: low-fat milk, low-fat ham or turkey, hummus, peanut butter, hard cooked egg, low-fat string cheese, low-fat cottage cheese, and low-fat yogurt.
It’s not always easy to fit breakfast into your day. Some tips to help fit breakfast into your day include:
- Get it ready the night before.
- Keep it simple.
- Pack and go.
- Plan ahead and shop.
Breakfast kick-starts your metabolism, helping you burn calories throughout the day. It also gives you the energy you need to get things done and helps you focus on work or school. Those are just a few reasons why it's the most important meal of the day.
Seydel Cropps, EFNEP Educator
Drink Plenty of Water
As the temperature rises and summer approaches, we need to remember how important it is to stay hydrated. According to the CDC (Centers for Disease Control and Prevention), “Drinking water can prevent dehydration, a condition that can cause unclear thinking, result in mood change, cause your body to overheat, and lead to constipation and kidney stones.” Here are a few additional reasons why it is important to drink plenty of water:
- Improve digestion.
- Help prevent kidney damage.
- Reduce tooth decay.
- Help manage body weight.
- Lubricate our joints.
- Needed to transport oxygen and other nutrients to our cells.
- Reduces the risk of developing urinary tract infections and much more!
Interesting Facts: An adult human body is about 60 percent water. Our blood is 90 percent water.
Tips For Getting More Water
- Carry a water bottle and keep it where you can see it.
- Order water instead of soft drinks at restaurants.
- Drink a glass of water first thing in the morning.
- Add a splash of fruit juice, lemon, or lime to your water to add a little flavor.
- Eat more fruits and vegetables.
Carmen Long, Family and Consumer Sciences
You “Can” Do It: Food Preservation, A Family Tradition
In many families, food preservation is a summer tradition. Older family members take pride in sharing their skills with younger generations. What began as a necessity for survival prior to the availability of reasonable priced food supplies throughout the year, home canning, drying, and freezing is now done mainly by choice.
There is nothing like the satisfaction of seeing jars of home canned goodness lined up on a shelf. The taste is superior compared to anything available to purchase commercially. Considering statistics show that on average our food travels 1500 miles before it lands on our table, there is comfort in knowing where our food comes from, where it has been, how fresh it is, and how it was handled. But was that food preserved at home, prepared according to current recommendations? Through the years, times have changed, and so have food preservation guidelines. I frequently hear, “this is the way we have always done it, and we have never gotten sick.” But is that safe enough? Do we really want to risk taking chances with our health? Why not use the benefits of years of research and process according to current recommendations. It will only take a few more minutes, and it may save you from losing some of your canned goods to spoilage or keep you or a family member from getting sick.
Consider this comparison. Would you continue to wash your clothes on a washboard just because your grandmother taught you to do it that way if you had access to a washing machine? Which is going to be easier, less time consuming, and produce cleaner clothing, the washboard or the washing machine? Use up-to-date canning recommendations to make food preservation easier and safer.
Want to gain food preservation knowledge from the convenience of home? Our current series of virtual food preservation classes include sessions on Pressure Canning, Boiling Water Bath Canning, Freezing, Drying, Sweet Spread and Fermentation. Previous classes have been videoed, so participants may request and watch them for free at their convenience. This is a good resource to answer some of your questions or to make sure, your food preservation practices follow current recommendations.
Cooperative Extension can check the accuracy of your dial gauge canners and has many free food preservation publications available online and in print. Before you spend your valuable time and resources to preserve foods for future use, call or come by the Extension office at 915 E. Atkins Street in Dobson to make sure that you are doing all that you can do to ensure a safe and high-quality product for you and your family to enjoy. To schedule an appointment to get your dial gauge canner checked for accuracy, please contact the extension office at 336-401-8025.
Surry County Extension and Community Association Cultural Arts Competition
Surry County Extension and Community Association (ECA) members enjoyed their annual Cultural Arts Competition in combination with the annual Extension Volunteer Recognition Event on Tuesday, May 2 at the Surry County Training Center in Dobson. Members had the opportunity to bring handmade items created during the past year to be judged, and ribbons were awarded for first, second, and third places. First place items advanced to the district competition at ECA Spring District Day held in Mocksville on May 10.
Surry County has 60+ members in 3 ECA clubs in communities throughout the county. Clubs welcome new members to participate in fun, fellowship, and educational programs. For more information on Extension and Community Association, contact Cooperative Extension at 401-8025.
Surry County Cultural Arts Winners
Categories:
- Sewing: Clothing: Rhonda Glidewell 2nd place
- Sewing: Home Furnishings: Gloria Bryant 1st place, Deborah Wagoner 2nd place
- Knitting: Peggy Lawson 2nd place
- Crocheting: Rhonda Glidewell 1st place, Judy Davis 2nd place
- Stitchery: Gloria Bryant 1st place
- Craft Recycling: Jane Snow 1st place, Judy Davis 2nd place, Carol Jessup 3rd place
- Heritage Skills: Deborah Wagoner 1st place
- Nature Craft: Rhonda Glidewell 1st place
- Flower Arrangement: Peggy Lawson 1st place, Rhonda Glidewell 2nd place
- Christmas Decoration: Marilyn Geiger 1st place
- Jewelry: Judy Davis 1st place
- Scrapbooking: Bonnie Cahall 1st place
- Papercraft: Rhonda Glidewell 1st place
- Other Fine Art: painting: Rhonda Glidewell 2nd place
- Photography: Kathy Branch 1st place, Sara Bryant 2nd place, Jane Snow 3rd place
- Other Quilt Technique: Gloria Bryant 1st place
- Short Story: Marilyn Geiger 1st place, Kathy Branch 2nd place
Surry County Cultural Arts Winners at the North Central District Competition
Categories:
- Sewing: Home Furnishings: Gloria Bryant 1st place
- Knitting: Peggy Lawson 2nd place
- Stitchery: Gloria Bryant 2nd place
- Craft Recycling: Jane Snow 1st place
- Heritage Skills: Deborah Wagoner 2nd place
- Nature Craft: Rhonda Glidewell 1st place
- Christmas Decoration: Marilyn Geiger 2nd place
- Jewelry: Judy Davis 3rd place
- Scrapbooking: Bonnie Cahall 1st place
- Papercraft: Rhonda Glidewell 2nd place
- Photography: Kathy Brach 2nd place
- Other Quilt Technique: Gloria Bryant 1st place
- Short Story: Marilyn Geiger 1st. Kathy Branch 2nd place
Diabetes and You June 28th Program
Ryan Coe, Area Field Crops Agent
Wheat Quick Facts
The month of June is when those beautiful fields of green turn into that bright vibrant gold to declare the start of small grain harvest season. According to the 2022 North Carolina Agricultural Statistics Book, Surry County had approximately 2,240 acres of wheat harvested in the summer of 2021, with an average of 71 bushels to the acre. Now you may be wondering what we are talking about when someone refers to “a bushel.”
A bushel is what farmers use as a measurement with the harvest of grain, so for example, one bushel of wheat represents approximately 60 pounds of wheat. As a reference if you take the summer 2021 average wheat yield for Surry County, of 71 bushels, and multiply that by 60 pounds per one bushel of wheat, you get 4,260 pounds of wheat, that was harvested on average per acre. So, now you may be wondering how much one bushel of wheat produces after it is harvested?
One bushel of wheat is also approximately 1 million different kernels within that 60- pound measurement. After harvest wheat is taken to a mill where it is ground up to make various kinds of flours that can be used to make a lot of different items. For another reference, a bushel of wheat can be used to make 45 loaves of bread, 45 boxes of whole wheat flake cereal, 42 pounds of pasta, or even 210 servings of spaghetti!
Article revised from Homegrown with North Carolina State University and from the Oregon Wheat Commission.
What is “VAD?”
If you have been keeping up with recent events going on within the county, you may have heard the term “VAD” mentioned during the discussions regarding the new proposed zoning ordinances the Surry County Board of County Commissioners was looking to adopt. The term “VAD” stands for Voluntary Agricultural District and is greatly beneficial for both farmers and ranchers to participate in within the county.
Voluntary Agricultural Districts can be established to protect and preserve agricultural lands, and the activities that are necessary on those agricultural lands. The “VAD” districts have been developed, and mapped to inform all purchasers of property that certain agricultural activities may take place within these districts anytime, either during the day or also at night. If someone were to purchase a property that is located within or bordering a “VAD” they are notified and informed of what the “VAD” stands for before the property is purchased.
To participate in “VAD,” the property in interest must be engaged in agricultural activities defined by the General Statute of North Carolina and must contain a minimum of 1.5 contiguous acres. The property in interest also needs to be managed in accordance with the Natural Resources Conservation Service defined erosion control practices, which are designated to address highly erodible land, and shall also be subject to a conservation agreement defined by the North Carolina General Statute for a period of 10 years. If you or someone you know is interested in participating in “VAD” you can contact either the Surry County Cooperative Extension Office, or the Surry Soil and Water Conservation District Office.
Bailey Wood, Livestock Agent
Hay Considerations
Hay is a valuable resource to help cut down on winter feed costs as forage becomes less available. It is important to try and make the most of the hay we can make in the summer. One of the most important things to consider when it comes to hay quality is the stage of maturity at the time of harvest. For higher quality hay, harvest should be done at the boot stage for grasses and around the late bud to early bloom stage for legumes. If it is a mixed stand, the decision of when to cut should be made based on the grass's maturity. Another important component of hay quality is hay storage. For optimal results, store hay off the ground and protect from rain. To prevent hay fires, it is best to bale forage at 15-18% moisture, as hay with excessive moisture over 20% is at risk for overheating. Symptoms of heating include a slight caramel odor, a strong burning odor, visible vapor, a strong musty smell, and hay that feels hot to the hands. Other prevention methods may include separating wet bales and allowing them to dry completely before stacking/storing them with other bales and checking the hay’s moisture content or temperature as the season progresses. The following temperatures should be watched out for: Above 130°F, check the temperature twice daily. 130-150°F - measure temperature every couple of hours. 150-175°F - remove hay from the barn to provide air circulation and cooling, set it away from buildings and other dry hay. Above 175°F - call the fire department, flames will likely develop when heated hay meets the air. Be extremely careful at this stage when moving hay, as more air may cause the fire to start or grow larger. To check the temperature, make a probe that can be driven or inserted into the hay mass. For example: take a 10-foot piece of pipe or electrical tubing. Attach a pointed dowel to one end and drill 6 to 10 1/2-inch diameter holes in the tube just above the dowel. Drive the probe into the haystack and lower a thermometer on a string into the probe. The thermometer should be left for 10-15 minutes in several areas of the stack to ensure an accurate reading.
Flies and Cattle
Horn flies and face flies are both pests of livestock that can cause irritation and even economic loss. Horn flies typically are found on the backs and sides of cattle. They feed on blood and have anywhere from 20 to 30 blood meals per day. The female horn fly will deposit eggs in fresh cattle manure and their life cycle is normally complete within 10 to 20 days, depending on the weather. It is estimated that economic losses due to horn flies are more than $1 billion dollars annually in the United States. Horn flies cause irritation, blood loss, and decreased grazing efficacy, which in turn affects weight gain and milk production in cows. Control options for horn flies include backrubbers and dust bags, insecticide ear tags and strips, animal sprays, and pour-on products. Face flies are non-biting flies that feed on animal secretions. These flies cluster around the cattle’s eyes, mouth, and muzzle. They can feed on blood and other secretions from wounds as well. The female face fly causes damage to eye tissues and increases susceptibility to eye pathogens, like Moraxella bovis, the agent of pinkeye. Pinkeye is a contagious inflammation of the eye, specifically the cornea and conjunctiva. It can be controlled similarly to the horn fly with daily insecticide applications by either dust bags, oilers, sprays, or an insecticide impregnated ear tags and strips. Ear tags and strips should be applied at the label recommended rate. Both cows and calves should be treated if control is to be achieved. Pinkeye vaccines are available as well and by consulting with your veterinarian you can get the best results. Flys can be controlled through mineral supplementation as well if it has a fly control product. Based on the ingredients it may control horn flies, face flies, or both, so be sure to read the label closely to ensure you are purchasing the right mineral for your operation.
NC State University Survey - From Katie Williams
“Dear North Carolina Beef Cattle Producers,
On behalf of the Pickworth Lab at North Carolina State University, thank you for your interest in participating in this research study. My name is Katie Williams, and I am a graduate student at NC State. I am a Master’s candidate in the Department of Animal Science under the mentorship of Dr. Carrie Pickworth, Associate Professor of Ruminant Nutrition. I look forward to working with you all as producers. To better understand the current deworming protocols in North Carolina, we have created the Survey of Current Beef Cattle Deworming Practices Across North Carolina addressing demographics, management practices, and production protocols. Beef cattle producers need to be able to rely on management tools that are effective and resistance to dewormers threaten the future of those products. Meanwhile, some studies have shown that cattle develop immunity to parasitic infections and consequently may not need to be dewormed at all. Results of this survey, in combination with a multi-herd fecal egg count surveillance study, will allow us to better understand the internal parasite status management in North Carolina Beef cattle.
You, as a beef cattle producer in North Carolina, over 18 years old are invited to participate in this survey by clicking the Beef Survey link or the QR Code below. Participation is strictly voluntary. We would greatly appreciate it if you chose to complete this survey in order to provide us with more information as we evaluate current deworming practices and future needs of the industry. There are minimal risks associated with your anonymous participation. Only pooled data will be utilized to help develop next research steps. The results of this survey have the potential to benefit beef cattle producers in North Carolina and throughout the Southeast.
However, some disagree and believe that a lack of deworming would put the animals at risk. While veterinarians are required to report animal abuse and neglect, the study has been designed so we will not have to report anything. Participation will be completely anonymous, and participants are encouraged to use a private browser while taking this survey. Qualtrics does not track or collect IP addresses and no direct identification information is being collected.
Thank you for taking the time to assist us in this information for the benefit of the North Carolina beef cattle producers. I look forward to working with all of you in the future. If I can be of any assistance, please do not hesitate to contact us at the phone numbers or emails listed below.
Katie Williams, M.S. Candidate Department of Animal Science, North Carolina State University, (704) 408-0765, kgwilli2@ncsu.edu
Dr. Carrie Pickworth, Associate Professor, Department of Animal Science, North Carolina State University, (919) 513-0262, clpickwo@ncsu.edu
Joanna Radford, CED, Extension Agent, Commercial & Consumer Horticulture
What is Wrong with my Apple Tree?
Fire blight is a devastating bacterial disease that can infect flowers, current year shoots, and the rootstock of apple trees. Other trees and shrubs that can contract fire blight includes pear, quince, cotoneaster, hawthorn, serviceberry, and crabapple. Unfortunately, this spring’s wet, cool weather has been conducive to fire blight, which is caused by a bacterium (Erwinia amylovora). It can spread quickly when environmental conditions are right for disease development.
Flower blossoms or wounds are entry points the bacteria use to get into the plant. Any blossom will continue to be susceptible to fire blight as long as it has intact petals. Wounds can be inflicted by man but also wind or hail. The infected flowers or leaves turn black and then die. As the bacteria moves down the branch, young twigs blacken and curl. The leaves will wilt and blacken as well, but they remain on the branch. This gives the plant a fire-scorched appearance. Sometimes this is described as looking like a shepherd’s hook. Cankers appear on the branches and the main stem. The disease can be spread from plant to plant by insects and rain. Sadly, there is no cure for fire blight. The old saying “An ounce of prevention is worth a pound of cure,” definitely applies here.
There are varieties that are less susceptible to fire blight. Choose these when possible. Avoid excessive nitrogen applications that promote new plant growth that is susceptible to disease. An early spring preventive spray with streptomycin or copper-based fungicides may be necessary for commercial orchard settings.
In general, the cost and effort are not feasible for most homeowners. Trees need to be sprayed at a 3–4-day interval during bloom and the entire leaf canopy must be treated for control. Most homeowners help reduce the spread of the disease by implementing good sanitation practices. All affected plant parts should be removed and destroyed. If infected plant parts are not removed from the site, there is a great possibility that the bacterium can reinfect the tree or infect other susceptible trees nearby. Wait to prune until the window for disease development is past. It is best to prune on the driest and coolest day possible during the summer or during the winter dormant season. All blighted shoots should be pruned into last year’s growth, or at least 12 inches below the last visible sign of necrosis which causes leaves, stems, and other parts to darken and wilt. Sanitize the pruning shears between each cut. Pruners can be dipped into a 10 percent household bleach or Lysol to reduce the risk of transmitting the disease. If the cankers are left on the tree, they will continue to spread each season.
Trellising Tomatoes in Home Garden
Tomatoes are grown in numerous home gardens. But how many home gardens have trellis tomatoes? A trellis is a fancy word for a plant support system. Trellising tomatoes will keep the tomatoes off the ground, and it promotes good air circulation. When tomatoes are kept off the ground, disease potential decreases greatly (but is not completely eliminated). Trellising also allows for easier access to the tomatoes. This is important the older we get! There are numerous trellising systems, but have you heard about the Florida Weave Method?
The Florida Weave supports multiple tomato plants in a straight row. It is for lack of better words, a “basketweave approach”. A strong post is set into the ground at the end of the rows and between every three to five plants. A string is tied to the post and weaved in and out of the plants. The plants are not attached to the posts. Ideally, the posts are taller than the mature tomato plants. When the plant grows, more string is added. Each time you go up a level with the string, switch sides of the plant with the string.
This is a great system that requires less equipment, which means less costs. It is also easier to “catchup” with the height of the plants if you get behind.
It is definitely worth a try if you have a lot of tomato plants planted in a single row. You can watch Dr. Joe Willis with the LSU Ag Center on YouTube for a tutorial If you try it this year, let us know how it works for you! And, if you need assistance, just give us a call. Happy trellising!
Leadership Surry County Graduate
Bailey Wood graduated from Leadership Surry County on May 9. This program focuses on enhancing leadership skills and introducing participants to communities in the county. Participants are selected through an application process. Those selected show promising leadership abilities. This program lends for and encourages networking between participants that adds additional support. Congratulations to our own, Bailey Wood for graduating with the 2023 class of Leadership Surry County!
Reported By: Lisa Johnson
N.C. Cooperative Extension prohibits discrimination on the basis of race, color, national origin, age, sex (including pregnancy), disability, religion, sexual orientation, gender identity, genetic information, political affiliation, and veteran status.
Credits:
Created with images by Christian Schwier - "Gräser am Feldrand, Anfang Juni, Deutschland" • ricka_kinamoto - "Healthy breakfast eating concept, various morning food - pancakes, waffles, croissant oatmeal sandwich and granola with yogurt, fruit, berries, coffee, tea, orange juice, white background" • Tiko - "pour water into a glass" • marcin jucha - "Variety of Marinated Pickled and Fermented vegetables food in jars" • oticki - "Green field of sprouting wheat" • Barrys Gallery - "Hayfield" • ryszard filipowicz - "Apple tree in old apple orchard horizontal."