Tag: hay

Farmers Work to Conserve Water

Some experts say water will be the “oil” of the next generation. As it become
more scarce, prices are going to go up. For farmers, that’s serious business.
Kyle Norris recently spent time with several farmers who say they think
about water constantly:

Transcript

Some experts say water will be the “oil” of the next generation. As it become
more scarce, prices are going to go up. For farmers, that’s serious business.
Kyle Norris recently spent time with several farmers who say they think
about water constantly:


Anne Elder and Paul Bantle are farmers, and they’re pretty hard-core about
water. They keep a hollowed-out rock — it’s like a natural bowl — next to
the barn, and every morning they fill it with fresh water for the farm’s
smaller animals:


“And this amazing thing the cat comes and drinks, the chipmunks come and
drink, the birds come and drink and the bees all drink from the same stone.”


These folks consider water to be a valuable resource. They use it to grow a
variety of fruits and vegetables on their eleven and a half acres. The farm is
a biodynamic farm. Which means it’s organic, but it kind of goes a few steps
further. Anne Elder says biodynamic farming emphasizes healthy soil, and
how to make soil benefit the most from water:


“Healthy soil means it’s alive, it’s active, it’s not compressed but fluffy. It
will have a lot organic matter which will make it more sponge-like rather
than compacted hard tight soil. So when it does rain or when moisture does come,
fluffy soil can take that in and it can just drain through and the roots can
absorb it.”


They till an organic compost into the soil. It’s made of manure, vegetable
matter, hay, and straw. And as biodynamic farmers, they spread herbal teas
on their fields. They do this to feed the plants, and to fight-off problems like
fungus. Their farm is in southeastern Michigan and they get plenty of rain
storms. Paul Bantle says they try to take as much advantage from the rain as
possible:


“Rainwater is way better than any kind of water you’re going to pull from
earth. Irrigation water is cold when it comes from 65 feet down, it’s cold.
Whereas rainwater is warm, in the summer, obviously. And in the late spring
and early fall.”


The thing about cold water is that it shocks plants that have been sitting in
the warm sun all day. And that’s no good. When they need to water the
fields, they pump water from a 65-foot well.


Bantle says he thinks long and hard before using this water for irrigation. He
doesn’t want to dig down further to tap deeper aquifers, even if that means
that the crops will go through a hard time:


“It’s an issue. I mean it’s a huge problem. So definitely I try to be very
conservative about pulling water for irrigation.”


Basically, there are two main irrigation techniques typically used in farming. The first is
drip or trickle irrigation, and this is what Bantle and Elder use. It’s a slow,
easy method that takes time for the water to soak deep into the soil. It’s kind
of like a light, slow rain.


The other technique is overhead irrigation. Picture your garden hose on
spray, with overhead irrigation the water sprays all over. The downside is
that it wastes water because it evaporates and runs-off from the fields.


Lyndon Kelley is an irrigation educator with Michigan State University and
Perdue Extensions. He says drip irrigation is like a mini-van and overhead
irrigation is like a school bus:


“It’s sort of like are you going to take three or four kids to the baseball game
after school each day, well then you’re going to take the mini-van. But if
you’re going to take fifty kids to the baseball game after school every day
then you’re going to want a school bus.”


So, drip is typically used on smaller operations and overhead is usually
used on the larger ones. But Kelley says drip irrigation can be used on larger
farms. It depends on how the roots of the plant take-in water. Grape
vineyards, tomato plants, and some other vegetables respond well to drip
irrigation.


The farm that Anne Elder and Paul Bantle run is a relatively small operation.
They pay a lot of attention to their crops and they water them accordingly,
and all that effort takes a thought and labor:


“It’s almost like a holding-back mentality. How can I let these plants do
what they need to do, until which time the rains will come.”


Farmers are going to have to reevaluate the ways in which they use
water. Some scientists believe climate change will make some places much
drier, and a growing population is already putting heavier demands on the
existing water sources.


For the Environment Report, I’m Kyle Norris.

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A Rare Visit From a Northern Neighbor

  • The Great Gray Owl is a rare sighting south of the U.S.-Canadian border. (Photo by Matt Victoria, Camillus, NY. www.fickity.net)

The Great Gray Owl usually lives deep in the northern forests of Canada. But due to scarce food, thousands of the big owls have drifted south. They’ve drifted into southern Ontario and Quebec, even crossing the border into Minnesota, Wisconsin, and Michigan. Last month, a Great Gray was spotted in New York, the first one documented there in almost a decade. The Great Lakes Radio Consortium’s David Sommerstein was there when it
happened:

Transcript

The Great Gray Owl usually lives deep in the northern forests of Canada. But due to scarce food,
thousands of the big owls have drifted south. They’ve drifted into southern Ontario and Quebec,
even crossing the border into Minnesota, Wisconsin, and Michigan. Last month, a Great Gray
was spotted in New York, the first one documented there in almost a decade. The Great Lakes
Radio Consortium’s David Sommerstein was there when it happened:


Ornithologist Gerry Smith had invited me to see some of the best raptor habitat in northern New
York. We took off in his cluttered Saturn wagon.


“Here we go!…” (sound of engine turning on)


Gerry wears a beat up canvas hat, green sweatshirt, and always has one hand on his binoculars.
He started birdwatching when he was 13 as a sort of therapy.


“My father passed away when I was 15, but he was terminally ill, and I needed an escape, you
know, obviously as a 13 year-old kid I didn’t know that, but I got hooked, and the rest, as they
say, is history.”


More than 40 years later, he’s never had a job not related to birds. And he’s in his element
cruising the back roads of Upstate New York.


These farm fields are near the St. Lawrence River. They’re ideal for hawks and owls. They’re
grassy with occasional tree stands. And they don’t get as much snow as other parts of the state.
So birds can snag the mice and voles they live on all winter long.


In no time, Gerry’s spotting raptors. There’s a hawk perched in a twisted elm…


“Yep, it’s a Red-tailed Hawk and I think it’s got prey because it’s bending down like it’s eating.”


A rough-legged hawk soars above us, black and white plumage glowing in the sun.


“The bird was just lofting along.”


A Short-eared Owl glides past a farmhouse.


“Look how that is flying. It’s flying like a big fruit bat. Cutting left across the hay bales, coming
toward the house, above the house now, and drifting left.”


Smith’s also seen a snowy owl this year. But still no sign of the Great Gray owl.


The Great Gray usually lives in the far northern forests of Canada. But this year it has flown
south to the upper Great Lakes region by the thousands. Conservation biologist Jim Duncan is a
Great Gray Owl expert with the province of Manitoba. He says the phenomenon happens
cyclically, when the Great Gray’s main food source – the meadow vole – becomes scarce.


“It’s a regular migration. It’s like a robin migrating in response to food availability, except in the
case of the Great Gray Owl, it’s a longer period of time. It’s three to five years.”


Gerry Smith’s still waiting for the Great Gray in New York. It’s been spotted just across the St.
Lawrence River in Canada.


“There’s a single Great Gray Owl on Amherst Island, but not one, as far as we know, has made it
into northern New York despite the fact that a whole lot of us have been looking.”


Now, I know you’re going to call that easy foreshadowing. But believe it or not, just an hour
later, Gerry pulls the car over, grabs his binoculars, and peers at something big perched on a tree.


“We have the first Great Gray Owl that’s made it across the border. I’ll be a son of a gun. That is
so…Now I’m very enthusiastic. Hey, I’m gonna set up my scope.”


While Gerry unpacks the telescope, a raven flies to a branch just above the owl and tries to scare
it away. Birders call it “mobbing.”


“Now don’t you mob that owl, you fiend. I think that’s what he’s thinking of doing. Watch this.”


The owl holds its ground, and Gerry gets it in the telescope’s sights.


“That is so cool. It’s not facing us, it’s back is to us, but take a look, that shape is very
distinctive.”


It’s slate gray with some brown and white, round head, stocky body, as big or bigger than the
raven.


“This has been…oh, the owl just hooted. It’s a very low guttural hoot, something like a horned
owl, only deeper.”


Just then, the owl’s finally had enough. It takes flight and drifts slow and low to a stand of trees,
likely its roost. Gerry jots down the GPS coordinates and we get back in the car.


“Well, sir, we’ll finish the route and head back, but we have had undoubtedly the high point of
the day. That’s the high point of my winter.”


This Great Gray Owl migration is the biggest on record. Biologist Jim Duncan says it’s a chance
for all eager birders to help science.


“People have a real opportunity to contribute to our knowledge of the species, be they farmers,
housewives, commuters. They don’t have to be scientists.”


You do have to be respectful, though, if you want to report Great Gray sightings to wildlife
officials. Stay off private land, don’t make noise, and keep your distance. And enjoy a rare
opportunity to see a Great Gray visitor from the North.


For the GLRC, I’m David Sommerstein.

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Creating Healthier Red Meat

While red meat has taken a beating in recent years from the health industry, a number of studies now indicate that it’s also possible for even red meat to have some health benefits. Scientists and farmers have found ways to put certain important fatty acids in chicken and pig diets. Now chicken, pork, and even eggs can have lower than average cholesterol. An organic farmer from Northern Illinois is participating in a study that’s trying to get beef to catch up to its healthier counterparts. If he succeeds, farmers across the Great Lakes might start varying their grain crops. The Great Lakes Radio Consortium’s Simone Orendain reports:

Transcript

While red meat has taken a beating in recent years from the health industry, a number of studies now indicate that it’s also possible for even red meat to have some health benefits. Scientists and farmers have found ways to put certain important fatty acids in chicken and pig diets. Now chicken, pork and even eggs can have lower than average cholesterol. An organic farmer from Northern Illinois is participating in a study that’s trying to get beef to catch up to its healthier counterparts. If he succeeds, farmers across the Great Lakes might start varying their grain crops. The Great Lakes Radio Consortium’s Simone Orendain reports:

It’s feeding time on this sunny winter morning at Joel Rissman’s organic farm. Sixty head of cattle converge on the troughs that line the fence of their Northern Illinois cattle pen. The young cattle bob their heads in and out of the troughs that hold a mixture of pungent, sour hay and grain. They’re eating silage mixed with haylage.

“Think of sauerkraut, it’s along the same lines of sauerkraut.”

The dull yellow mixture of alfalfa hay and silage is made up of sorghum, cowpeas and soybeans that are mixed in the grain silo with an inoculant. The inoculant causes the silage to ferment quickly so it maintains its nutritional value. It raises the lactic acid content of the silage, making it easier for cattle to digest the food.

This silage-haylage mixture has a little extra in it. It has a pound of flax seed for each head of cattle.

Rissman says the flax seed will make the beef healthier than non-flax fed cattle. And it will taste better.

“What I’m striving for and my theory is that we can get the taste and flavor of a grain fed with the low cholesterol of a grass fed.”

Rissman is one of 10 cattle producers taking part in a study conducted by the Animal Sciences Department of Iowa State University. Researchers and farmers are looking at ways to raise healthy cholesterol levels in beef.

Grass-fed cattle produce healthy cholesterol called conjugated linolaic acid or CLA. The CLA is made up of trans-fatty acids. ISU Professor Allen Trenkle says increasing CLA in lab animals’ diets has protected them against plaque build up of cholesterol in arteries and certain forms of cancer.

But Trenkle, a lead researcher in the beef study, says consumers just don’t seem to like the taste of beef from grass-fed cattle.

“It’s just most of the beef that we have that’s been fed grain is bland. But that’s the taste that we’ve developed that’s what we want. They you introduce a different additional flavor and we say we don’t like that.”

Rissman explains his cattle were raised in a pasture from birth. He says by feeding them flax in the silage-haylage mix, he’s hoping to maintain the level of CLA that they produced when they fed on pasture. The cattle now feed exclusively on silage and haylage. Trenkle says flax seed has fatty acids that help increase CLA, but scientists are still learning why.

And Trenkle says there is a snag to the grain-fed experimentation:

“I would anticipate that it will be improved somewhat over conventionally fat animals, but the concentration of these fatty acids in beef’s very, very low. So feeding the flax may double it or increase it three or four times, but the concentration will still be low compared with the original oil in the flax seed.”

Trenkle says it will take a while to see if the experiment works. He says beef alone might not have a high enough CLA content to benefit consumers. Trenkle says it would have to be combined with a high CLA diet.

“I think just time alone will tell us whether the consumer is willing, how much the consumer is willing to pay for that. Will they want that product over the beef that has less CLA in it? We don’t know the answer to that question yet. In that sense, these farmers are pioneers.”

Rissman says he hopes it will work because he wants flax seed to be a prominent, viable grain again.

“Really the whole flax idea came from me wanting to find other grains. One of the big problems is, if you take food grade soybeans away from the organic farmers, probably 70 percent of those farmers would fail for lack of diversification, myself included. I wanted to find a way to diversify our crops.”

Trendle’s lab has its first batch of meat samples from grass-fed cattle. The team will begin analyzing the meat this month. Rissman says his cattle will be ready for sampling next year.

For the Great Lakes Radio Consortium, I’m Simone Orendain.