MU Extension project helps 93-year-old farmer – Houston Herald

Farmers like 93-year-old Harry Keutzer don’t quit just because their body parts slow down.

His hens, cows and pets depend on him. So do customers at the Kansas City-area farmers markets where he sells produce, eggs and hand-loomed rugs.

The Missouri AgrAbility Project, through University of Missouri Extension, Lincoln University Cooperative Extension and the Brain Injury Association of Missouri, provides aging farmers with information, referrals and a variety of resources to keep working.

Lincoln University Extension farm and AgrAbility outreach worker Susan Jaster carried out an assessment of accessibility at Keutzer’s Lafayette County farm and made recommendations on how to make the home safer and more accessible.

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Harry Keutzer

HARRY KEUTZER

MU Extension state health and safety specialist Karen Funkenbusch said AgrAbility helps farmers with disabilities caused by age, injury or illness to keep farming. The program provides research-based information and appropriate referrals to other agencies as needed.

America’s farm population has been aging rapidly over the last 30 years. According to the USDA’s 2012 Census of Agriculture, released in 2014, the average age of U.S. farmers is 58.3 years. There are now more farmers over 75 than between the ages of 35 and 44, Funkenbusch said.

Keutzer and his daughter-in-law, Stacy, grew 3,000 tomato plants in a high tunnel last year. They also planted a three-acre garden and put in a large plot of potatoes on a neighbor’s garden spot. Stacy picks all of the produce and Harry sorts it. Both wash and pack it.

Mobility is a challenge. When it rains, Keutzer has to stay inside and can’t work. But Keutzer’s energy level and stamina during the three-hour farm assessment surprised Jaster.

“He has the energy and deserves to be able to carry on his active life,” she said.

AgrAbility recommended a different type of scooter to reduce fatigue and help him maneuver around the farm over muddy and rough ground. The program also recommended a hydraulic lift to move pallets from the ground to make it easier to load produce onto the enclosed truck the Keutzers take to farmers markets.

Harry’s weathered hands are rarely idle and his mind remains active with farmer ingenuity. He finds it increasingly difficult to plant, so he and his son, Virgil, built a transplanter for their small tractor. It plants and waters the plant plug and lays weed-barrier plastic.

He uses his scooter to check on 100 chickens and takes buckets of water to livestock. He milks a three-teated cow that provides milk for two calves and a gallon a day for milk, butter, homemade ice cream and tapioca for the Keutzers.

He still enjoys cutting wood. He makes wine and helps his daughter-in-law cut fabric strips to make into loomed rugs. In October, he assisted a calving cow with a difficult birth.

Keutzer grew up working with his brothers on his father’s 500-acre farm at Creighton, Mo. He was so small when he started milking cows that his father had a special milking stool made for him.

He went to a country school until eighth grade. He said boys carried .22-caliber single-shot rifles to school, shooting rabbits and squirrels along the way to feed their families. And all boys had a two-bladed pocketknife, he says, to skin wild game and play “mumblepeg” at recess.

After school each day, he listened to 15 minutes of the Tom Mix cowboy show on the radio before starting chores. The radio wasn’t turned on again until 9:30 p.m., when the family listened to “Amos ’n’ Andy” and the news.

He farmed with a team of horses before buying his first tractor, a Farmall F-20. In 1942, Harry bought his second tractor, an Allis-Chalmers WC, at auction for $870.

He and other farmers anxiously awaited electrification through REA. On Jan. 7, 1945, he and his wife, Johnnie, celebrated her birthday in nearby Clinton. They returned home to a house lit with electricity, and their new Montgomery Ward refrigerator was plugged in and running.

He, his wife and a hired hand traveled the area baling hay from spring to fall. His wife drove the tractor as he put the 8 ½-foot wires into the baler. The hired hand tied the bales. It was hard work, but Keutzer and his wife made enough money to buy a new Kaiser automobile with cash.

In 1952, the Keutzers moved to southern Minnesota, where his uncles lived. He rented 320 acres on shares and was one of the first to plant soybean. Corn was selling for $1.25 a bushel under a government price-protection system.

Times were different then, Harry recalls. Farm implement dealers and oil companies helped young farmers get started by extending credit until crops were sold. He bought a four-row cultivator, planter, disk, a new corn picker and two new tractors – a John Deere 720 diesel and an IH Farmall 400 – on credit.

He and Johnnie also opened their home to 50 foster children during their time in Minnesota. The dinner table was often set for more than 20. He taught the children the value of rural life, hard work and being self-sufficient.

In 1959, his father quit farming and he returned to Missouri. Harry rented the farm next to his father’s and had 1,000 acres of South Grand River bottomland.

They farmed the home place until 1972, when Truman Reservoir took much of their land. They sold out and returned to Minnesota to a 45-head dairy farm.

His son met Stacy and married. She wasn’t a farm girl but quickly learned how to care for 45 bucket calves. They farmed there until Harry’s wife died, then moved to Iowa. He worked until he was 81 as a night watchman for Spee-Dee Delivery Services before moving to Napoleon.

Keutzer’s farming practices and lifestyle evolved as times and technology changed. He keeps current with technology by following farm auctions and news online.

Just as he learned to incorporate new farming methods throughout his life, he has learned to adjust as a farming nonagenarian.

AgrAbility gives him the resources to continue doing what he loves to do-provide food to feed America.

National Institute of Food and Agriculture, an agency of USDA, administers the AgrAbility Project.

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Brighten up your home – Waterbury Republican American

Gorgeous Bull Skull by Aureus Arts

CHICAGO TRIBUNENo need to break out the crayons. Beat the winter grays with bright stuff for your home. Here are some products to get you started.

1. Scottish designer Jonathan Saunders’ cheeky designs make clashing colors harmonious. His Herringbone carpet for The Rug Company is a case in point. $129 per square foot at The Rug Company, Chicago.

2. Primary colors and simple organic shapes mark the chairs from the Swedish design trio Claesson Koivisto Rune for Tacchini. The Kelly E Chair is $2,300, at Orange Skin, Chicago.

3. The Lindona Necklace from Songa Designs, an eco-friendly accessories line made by women in Rwanda as a way to establish their economic independence. Each handmade piece is made of repurposed natural materials such as banana leaf fiber, sisal plant, and cow horn. $48 at songadesigns. com.

4. Improve your mood by upholstering Vitra’s Mariposa sofa in a bold hue. Pick from dozens of colors including poppy red, grass green, magenta and lemon, pictured. $7,520 at hivemodern.com.

5. Four shades in different hues give the Tam Tam suspension lamp by Design Fabien Dumas a colorful personality. $1,093 at hivemodern.com.

6. Give time the attention it deserves with a clock that steals the proverbial show. Normann Copenhagen’s Watch Me Wall Clock is $50 at normann-copenhagen.com

7. Studio Job’s paper lamp for Moooi is inspired by classic lamps but draws on a crafty material. $1,703.00 at moooi.com.

8. Warm up any seat in the room with Maharam’s Millerstripe Pillow with fabric designed by famed 20th-century industrial designer Alexander Girard. The 17-inch pillow is 92 percent wool and 8 percent nylon and sports a cotton insert with a duck feather fill. $175 at maharam.com.

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Rong Shing Trading Inc. Recalls Ineligible Beef Products Imported from China | Food Safety and Inspection Service – USDA.gov

WASHINGTON, April 1, 2021, Rong Shing Trading Inc., a Brooklyn, N.Y. firm, doing business as Double R Trading Inc., is recalling approximately 3,365 pounds of Chinese style hot pot base products containing beef tallow. The products were imported from the People’s Republic of China, a country ineligible to export beef to the United States, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The Chinese style hot pot base products were imported on or around February 14, 2020. The following products are subject to recall:

  • 450g Plastic vacuum wrapped packages containing a “Lee’s 52° Da Zhuang” Hot Pot Base and a Sell By date of January 29, 2022 on the label.
     
  • 300g Plastic vacuum wrapped packages containing a “Lee’s 45° Da Zhuang” Hot Pot Base and a Sell By date of June 30, 2021 on the label.

The product labels are written in the Chinese language. Refer to the label link here for additional product information. The products do not bear an establishment number nor a USDA mark of inspection. These items were shipped to retail locations nationwide.                            

The issue was identified after FSIS received a consumer complaint.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.  

FSIS is concerned that some product may be in consumers’ homes. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers and members of the media with questions about the recall can contact Ling Zhao, Manager, Rong Shing Trading Inc., at (718) 308-1177 or rongshing4757@gmail.com.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/. 

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What happened? What's next? – 2021 World Dairy Expo decisions still in the air – Progressive Dairy

In this column, Progressive Dairy summarizes issues in the news and attempts to describe how they might affect dairy farmers. Look for more extensive background and details at Progressive Dairy.

Items in this column are compiled from Progressive Dairy staff news sources. Send news items to Dave Natzke. 

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2021 WORLD DAIRY EXPO

What happened?

World Dairy Expo (WDE) leaders and local government officials continue to work on plans for both the 2021 event and its longer-term future.

What’s next?

The event is currently scheduled for Sept. 28 – Oct. 2, 2021 in Madison, Wisconsin. The WDE executive committee said a formal decision on the 2021 show would be announced this spring.

Bottom line

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Canceled in 2020 due to the COVID-19 pandemic, WDE’s return in 2021 – including its location – likely hinges on evolving local and county restrictions on maximum allowable attendance at indoor and outdoor gatherings and restaurant and hotel capacity limits.

In early March, the WDE executive committee said it was continuing to meet with government officials regarding those restrictions. The committee also said it was considering alternative locations for the event, which has been held in Madison for more than five decades.

The Public Health Office of Madison and Dane County updates pandemic-related requirements monthly. The latest order, in effect through April 7, sets maximum limits of 150 to 350 people for indoor gatherings and a maximum of 500 people for outdoor gatherings. World Dairy Expo historically attracts more than 60,000 people over the five-day event.

After the WDE executive committee announcement, Dane County executive Joe Parisi issued a release saying the county had offered WDE a 10-year contract extension to keep the event at the county’s Alliant Energy Center through 2030. In addition, the 2021 and 2022 shows would be hosted by Dane County at no cost to WDE, reflecting a discount for decreased revenues from the event. News reports estimate that would save WDE about $1.6 million.

The release said current rates of COVID-19 vaccinations and nearly a half million dollars’ worth of upgrades to the Alliant Center’s facility air handling units indicated this fall’s WDE would be able to safely occur. It didn’t, however, specifically address attendance and/or hotel and restaurant capacity limits.

The extension contract needs approval by the WDE board and then must be ratified by the Dane County board of supervisors.

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CWT HERD RETIREMENT LAWSUITS

What happened?

The confounding cases of milk supply management in a litigious society are coming to a conclusion.

What’s next?

The claim deadline in a class-action lawsuit involving the National Milk Producers Federation’s (NMPF) Cooperatives Working Together (CWT) “herd retirement” program is April 23. The $220 million settlement in the lawsuit (First Impressions Salon Inc., et al. v. National Milk Producers Federation, et al.), was reached in April 2020. It involved wholesale buyers of dairy products and individual consumers who purchased butter and/or cheese directly from one or more CWT members during the period from Dec. 6, 2008 to July 31, 2013.

Bottom line

This and other lawsuits alleged dairy cooperatives and their producer members conspired to raise milk and dairy product prices by sending dairy cows to slaughter to reduce milk supplies.

The CWT herd retirement program was created by NMPF during a period of growing milk supplies and declining prices, culminating in historically low farmer milk prices in 2009. Under the herd retirement program, CWT announced invitations for dairy producers to submit bids to sell their dairy herds and cease milk production in an attempt to bring milk supply in closer balance with demand. CWT conducted 10 herd retirements between 2003 and 2010.

During CWT creation, NMPF leaders said they believed the program fell under provisions of the Capper-Volstead Act, a 1922 law which provides farmers and agricultural producers certain exemptions from antitrust laws when marketing, pricing and selling their products through cooperative means. NMPF contended CWT’s structure was a federation of co-ops and producers working together to achieve stable milk prices.

CWT’s activities were vetted with the USDA, and no Capper-Volstead concerns were raised at that time. The U.S. Department of Justice also raised no concerns.

However, defendant lawyers allege the herd retirement program was not covered under Capper-Volstead protection because it controlled pre-production milk supply by removing cows from production.

That question has never been resolved. The settlements do not mean that any law was broken or that the defendants did anything wrong, and no court has decided in favor of the plaintiffs or defendants.

NEGATIVE PPDS

What happened?

February’s Federal Milk Marketing Order (FMMO) uniform prices and producer price differentials (PPDs) weren’t markedly different from a month earlier (Table 1).

Federal milk marketing order producer price differentials

What’s next?

As a predictor of depooling, negative PPDs and the “Class I price mover,” Chicago Mercantile Exchange (CME) futures prices indicate the gap between Class III-Class IV milk prices expands slightly in the second quarter of 2021 but then tightens somewhat into the first quarter of 2022. Based on CME futures prices at the close of trading on March 12, the Class III-Class IV price gap averages $2.28 per hundredweight (cwt) in the first quarter of 2021, expands to $2.66 per cwt in the second quarter, closes to $1.99 per cwt in the third quarter and tightens further to $1.35 per cwt in the fourth quarter of the year.

In comparison, the 2020 Class III-Class IV price gap averaged $4.68 per cwt in 2020, with a low of 40 cents in January to more than $10 in July and November.

Bottom line

February uniform prices at standardized test were down in all FMMOs outside the southeastern U.S., with prices below $15 per cwt in seven FMMOs and dipping below $14 per cwt in the California FMMO. The January-February price declines ranged from 5 to 29 cents per cwt. Uniform prices at standardized test were up 13 to 28 cents per cwt in the Appalachian, Florida and Southeast FMMOs.

February PPDs remained negative in six of seven applicable FMMOs, although not near as dramatic as those seen during most of the second half of 2020. The Northeast FMMO PPD moved into positive territory, albeit just a nickel. PPDs have zone differentials, so they’ll vary slightly within each FMMO. In addition, PPD impacts on individual milk checks are based on individual milk handlers.

February levels of Class III milk utilization and pooling were also mostly steady with recent months, although volumes were down slightly due to fewer days in the month compared to January.

Class III pooling does remain below pre-coronavirus levels. Total Class III milk pooled across all FMMOs in February 2021 was about 1.35 billion pounds, down from 3.76 billion pounds a year earlier. Class III utilization was about 14% in February 2021, well below the 33% pre-COVID-19 average for January-May 2020. Class III utilization averaged about 41% in 2019. end mark

Dave Natzke

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Cattle report on target with trade expectations – Wisconsin State Farmer

Prepared and written by Jeff Swenson, DATCP Livestock and Meat Specialist. The Market Update draws information from several sources, including trade publications, radio broadcasts, agricultural news services, individuals involved in the industry as well as USDA NASS and AMS reports.

The March 19 Cattle on Feed Report offered little in the way of surprises. The on feed number totaled 12.0 million head on March 1. While that number is 2 percent higher than a year ago and represents the second largest March 1 on feed number since the report began in 1996, it was on target with trade expectations

Placements into feedlots in February were 2 percent below last year and marketings were almost 3 percent lower than a year ago. Cash cattle are $1.00/cwt higher this week, after being stuck on steady for six weeks. Wholesale beef prices are higher this week, with the Choice carcass cutout value at $236.45 Thursday afternoon.

Carcass weights were a pound higher than the previous week at 871, but that’s still 2 pounds lighter than the same period last year. Harvest was estimated at 624,000 head last week, almost 4 percent lower than the previous week. Weekly export sales were for 18,900 metric tons of US raised beef. While that is a drop from the previous week, it is 37 percent higher than the same week a year ago.

Hog supplies boosting prices

It’s been a year since COVID-19 plant slowdowns and temporary closures slowed the pork supply chain. Hog supplies are now boosting prices and that’s quite a change from 2020. Cash hogs and pork cutouts are higher again this week. In fact, last on March 19, the pork cutout was $27 higher than the same time last year. The pork cutout value was $109.24 Thursday afternoon. 

Harvest estimates for last week came in at 2.524 million head. The USDA released their latest Quarterly Hogs and Pigs report Thursday. Unlike the Cattle on Feed report, this report was a shock as every data point came in below the low end of trade estimates.

All hogs and pigs nationally are down1.8 percent from the same report in 2020. Hogs kept for breeding was 2.5 percent lower than a year ago and hogs kept for marketing was 1.8 percent lower. Sows farrowed December through February was almost 1 percent lower and farrowing intentions for the remainder of 2021 are down as well.

The latest export report indicates 38,700 metric tons of US raised pork was sold to foreign buyers. That is equal to the same week a year ago. China purchased 10,000 metric tons of that total. Swine herd expansion certainly continues in China as evidenced by their large purchases of corn and soybean meal recently. China’s purchase of pork and 3,600 metric tons of beef this week shines some light on the slowdown African Swine Fever (ASF) is having on that expansion, however. 

Household meat, poultry purchases at record high

Household meat and poultry purchases are at a record high. A study called the Power of Meat was conducted by 210 Analytics on behalf of FMI—The Food Industry Association and the Meat Institute’s Foundation for Meat and Poultry Research and Education. It was released during the American Meat Conference.

Grocery sales of meat rose by 20 percent from 2019 to 2020. The number of Americans who agree meat belongs in a healthy diet rose by 20 percent during the pandemic. Total of American households purchasing meat in 2020 was 98.4 percent with 43 percent saying they buy more meat than before the pandemic, mostly due to the increase in meals prepared at home. 

The proportion of meals prepared at home peaked in April 2020 at 89 percent and remained at 84 percent in December. The number who purchased groceries online rose by 40 percent in 2020 with 59 percent of online shoppers expecting to continue purchasing the same amount of meat online during 2020.

Wisconsin markets remain steady

Choice beef breed steers and heifers at Wisconsin and surrounding state auction markets were fully steady to $1.00/cwt higher. High-yielding, high-grading cattle brought 92.00 to 111.00/cwt. with some groups $112.00 to $116.00. Choice and Prime Holstein steers were bringing $88.00 to $98.00/cwt.

There were several reports of high-yielding, calf-fed, Holstein steers with an overnight stand selling from $98.00/cwt to $100.00/cwt. Silage fed, under finished or heavy dairy breed steers brought $70.00 to $90.00/cwt. Dairy x Beef steers were mostly $92.00 to $105.00/cwt. 

Cows were higher at $47.00 to $62.00/cwt. Blemish free cows in fleshier condition were selling to the low $70’s. Dairy breed bull calves were steady at $50.00 to $100.00/cwt with heavier, well cared for calves up to $150.00/cwt. Beef and Beef Cross calves brought up to $265.00/cwt. 

Market lambs remain lightly tested. 110 to 140 pound lambs sold in a wide range, topping at $205.00/cwt for new crop lambs. 

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What to Expect During a Stay at Thompson San Antonio – San Antonio Magazine

Earlier this month, I stepped into the Thompson San Antonio, pausing as my eyes adjusted to the dimly lit lobby. Mariana Valero of the Guadalajara-based design firm, Amass & G, echoed the exterior’s brutalist influences throughout the space. Overhead, gilded light fixtures glowed against the slate gray interiors and a striking staircase with orange leather handrails commanded my attention.

Inside my Studio Suite, sunlight flooded in through a curved, floor-to-ceiling glass window overlooking the city and surrounding the surrounding Hill Country. My senses eased as I took in the plush bed with crisp linens, the sitting area with its warm mix of mid-century modern-inspired furnishings, and the fully stocked wet bar. In the bathroom, I saw luxe D.S. & Durga amenities set out on the vanity and knew I was in for a night of comfort.

Throughout the 162 guest rooms and 33 suites at Thompson San Antonio, a masculine, edgy and eclectic energy pervades, with wide-plank wood floors and cabinetry layered with leather furnishings, cow hide rugs and dark paint colors offset by wide windows. Every floor has a refreshment station with sparkling and still water, fresh fruit, and newspapers.

After dropping off my luggage, I headed downstairs to the Thompson Spa for my first Hydrafacial, a four-step treatment that leaves the skin luminous and hydrated. The property’s full-service spa features five treatment rooms, a sauna and steam room, and relaxation areas—not to mention a beauty salon with manicure and pedicure stations complete with copper soaking tubs. “We’re a very intimate spa,” said Amy Burcham, the hotel’s director of spa and wellness. She shared that their “Sanctuary with a Secret” concept is expected to set the tone for all future Thompson Spas. Before leaving, I peeked inside the prized couple’s treatment room with its vast views of the San Antonio River and the Tobin Center for the Performing Arts.

Thoroughly relaxed, I returned to my room and dressed for a memorable dining experience at Landrace, the landmark restaurant helmed by James Beard Award finalist Steve McHugh. Located on the ground floor of the hotel, the restaurant celebrates regional Texas ingredients along with farmers and growers close to home. The cocktail menu is full of swanky concoctions with libations like Phoenix Rising, Liquid Silk, and Sink and Smoke. I sipped on one called Pequin Your Interest– a cross between a paloma and a margarita – while marveling at the view from my riverside perch. Over the evening, a feast of grilled snapper crudo, BBQ oysters and savory chicory Caesar salad arrived at my table, followed by lamb sirloin, filet mignon and wood-grilled broccoli rabe.

In addition to Landrace, the hotel has other foodservice offerings, like at its Cenote Pool Deck (exclusive for hotel guests and residents of The Art’s condominiums), where the menu is complemented by a lively bar, private cabanas, and dedicated VIP service. The Moon’s Daughters will also be opening on the 20th floor in just a few weeks. This highly anticipated rooftop restaurant and sky bar boasts Mediterranean-style cuisine with live music and event programming inspired by the lunar cycle, along with an unmatched view of the city skyline.

As the sun set over San Antonio, I took in the views from the sprawling rooftop terrace. Though I was born and raised here, the Thompson transports the senses, making locals and visitors alike feel far away—and yet somehow right at home in this fast-changing, vibrant city on the rise.

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Dairy Should Remain a Primary Component of USDA's Food Distribution Program, IDFA's Michael Dykes Says – PerishableNews


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WASHINGTON — Michael Dykes, D.V.M., president and CEO of the International Dairy Foods Association (IDFA), gave video comments today to the U.S. Department of Agriculture (USDA) on a food purchase and distribution program to succeed the Farmers to Families Food Box Program created in 2020. In the three minutes allotted to him, Dykes advocated for dairy products to remain a primary component of USDA’s food purchase program for their unparalleled health benefits, and he provided recommendations to the department on crafting a program that does not distort dairy markets.

“Dairy products were a key part of the Farmers to Families Food Box Program and should remain a primary component of the new USDA food distribution program given dairy’s unparalleled health and consumer benefits to people of all ages,” said Dykes.

Dykes noted that dairy is one of the core elements of the healthy dietary patterns recommended by the Dietary Guidelines for Americans. He said dairy is a unique and nutritionally dense food group that is under-consumed by 90 percent of Americans, and that dairy provides eleven essential nutrients, including protein, vitamin A, niacin, vitamin B12, riboflavin, and iodine and three of the four under-consumed nutrients of concern in the DGA: calcium, vitamin D, and potassium.

Dykes also provided recommendations to USDA to ensure dairy markets are not distorted by the government purchase program.

“IDFA also recommends that USDA include a wide variety of dairy products from among all classes of milk in the new program. Providing different types of dairy products will broaden the appeal of the program to more Americans with different tastes and palates.  In addition, requiring diversity in dairy products would minimize the likelihood of market distortion going forward because a broader swath of products will be purchased instead of those in just one or two segments.”

Finally, Dykes urged USDA to spread out dairy purchases over the expected life of the new program. “Balancing the timing of dairy product purchases over the duration of the program will minimize spikes in the dairy futures markets that inevitably lead to increased market volatility.”

The full transcript of Dykes’s remarks can be found here.

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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industry, which supports more than 3 million jobs that generate $159 billion in wages and $620 billion in overall economic impact. IDFA’s diverse membership ranges from multinational organizations to single-plant companies, from dairy companies and cooperatives to food retailers and suppliers, all on the cutting edge of innovation and sustainable business practices. Together, they represent 90 percent of the milk, cheese, ice cream, yogurt and cultured products, and dairy ingredients produced and marketed in the United States and sold throughout the world. Delicious, safe and nutritious, dairy foods offer unparalleled health and consumer benefits to people of all ages.

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How even beef burgers can be sustainable and healthy – Innovation Origins

Seaweed looks set to become an increasingly important foodstuff in the future. It grows quickly and without pesticides. Moreover, it grows in the sea so it does not require any scarce land or freshwater. On top of that, it is highly nutritious; packed with minerals and fiber. “Seaweed is delicious as well. It’s a true flavor enhancer for both sweet and savory flavors,” explains Mendelt Tillema, founder of UmaMeats. Tillema came across seaweed and its promising applications during his courses in plant sciences at Wageningen University & Research. “The idea kept bouncing around in my head,” he says. This is how his start-up UmaMeats gradually began to grow. He uses seaweed as a meat enhancer in this.

© UmaMeats

UmaMeats’ meat products are made up of a unique combination of beef and seaweed. Less fat and salt are needed thanks to the flavors of the seaweed. This makes the burgers and sausages healthier and more sustainable. “My goal is to make the responsible choice also the logical choice,” states Tillema. That seems to be working.  UmaMeats’ latest burgers earn an A in the Nutri-Score, while most meat products score a C or D.

Balance

The Nutri-Score was introduced to allow consumers to quickly see if a product is healthy or not. Consumers can then use the score to conveniently compare products with each other. In the calculation of the score, protein and fiber are seen as positive ingredients. Salt, fat and sugar are deemed unhealthy ingredients. This results in a score on a scale from A to E.

“It is actually a kind of scale for nutritional ingredients. The score quickly gives consumers a general idea of the nutritional value of a product,” says Tillema. “This method in itself is not perfect. It is also important to take a look at the ingredients in a product. The rule of thumb is that good products contain few different ingredients. If a product has five to six ingredients without any frivolous names, it is usually good. The ingredients will then naturally have a good mix of nutrients.”

He sees the Nutri-Score as a tool to raise awareness about what people are eating. Being more aware of what is in the food you eat is very important to Tillema. “Half of the population is overweight, and the vast majority of that is due to the food that is on offer,” he says. In addition to developing sustainable meat products, the student entrepreneur also started looking at the psychological aspect of eating. “When we shop, we make a lot of unconscious choices,” he explains. “Subconsciously, we often choose on the basis of taste. That’s why I’m convinced that healthy and sustainable food should be especially delicious. Then people will automatically choose what is better.”

Step by step

In this respect, meat products, such as hamburgers and sausages, are ideal to start with: Lots of people like to eat these. Replacing part of the meat with seaweed already has a huge positive impact on the environment. “That’s how we move forward step by step,” Tillema states. Wageningen University & Research is the leading university in the Netherlands when it comes to food and agriculture.

“Many students have a strong sense of wanting to improve the world,” says Tim Daalderop, incubation manager at StartHub. This organization helps students set up and run a business. Students can take courses and workshops on entrepreneurship at StartHub, and they also get personal guidance. “For example, students come up with ideas during their studies that they want to take further; we can support them with that,” Daalderop continues. “Mendelt Tillema is just such a student. He has completed a bachelor’s degree, but is not really cut out for the science world. He’s keen to do things. Then it’s a logical step to go into business.”

Gaining experience

In the old days, all students at a university were trained exclusively as scientists; that has not been the case for a long time now. Daalderop: “At the university, and certainly in business, everyone works in teams. Solution-oriented work is paramount. It is important that students gain experience in this, for example through entrepreneurship.” Besides, it’s also just a lot of fun. A StartHub community has been created, made up of participating students and coaches, who organize a barbecue in the summer, for instance. Then everyone gets to enjoy Tillema’s creations there one more time. “It’s a lot of fun when we all get together and taste things at times like that,” he laughs.

UmaMeats’ meat products have been available at the wholesaler Sligro since 2018. Apart from that, various caterers and chefs serve the enhanced meat in hotels, hospitals and restaurants. “These products are highly versatile because they offer added value in several ways,” says Tillema. Except that, due to the corona crisis, this sector is at a complete standstill at the moment. “That’s why we are taking the time now to keep on developing,” he adds. The entrepreneur is working on new recipes and a new concept for supermarkets.

Making comparisons

On the supermarket shelves, the start-up is up against large companies that can produce meat very cheaply and have gigantic marketing budgets at their disposal. “Those companies know exactly how to tap into the subconscious of consumers through marketing and, for example, packaging materials,” he says. And the meat is often relatively cheap as well. “Marketing meat as cheap as possible is not our goal. We want to offer an alternative that is not only appetizing, but that also boasts a high nutritional value.” The student entrepreneur believes that the Nutri-Score does help with that. “It provides consumers with a clear point of reference to compare products, in addition to price and packaging.”

When it comes to developing the business, Tillema can still rely on support from StartHub, such as from coaches. “Through StartHub, we also have access to a large network, both inside and outside the university,” the student points out. “For example, we can quickly liaise with scientists on substantive matters. Also, there is currently a student who is doing his graduate research on the new concept that we are developing. That’s a cool interrelationship with the university.” It is also important for the university to mentor students and staff in entrepreneurship. Daalderop: “It is one of the ways to transfer knowledge from the university to society. That is one of our important tasks.”

What’s more, according to the incubation manager, large organizations like universities can also learn something from resilient young entrepreneurs. “Most universities are historically unwieldy organizations that move slowly, but entrepreneurs can adapt and change quickly. Entrepreneurs have little use for lengthy policy processes; they need prompt support for specific questions,” Daalderop says. “That gets universities out of a rut and provides new insights.”

Happy people

Over the coming period, Tillema will focus on further developing his business. For instance, in addition to the present range of sausages and hamburgers, other meat products are expected to come onto the market in the next few months.  He will also continue to research seaweed, partly in collaboration with Wageningen University & Research, with the aim of making food tastier and healthier. Tillema: “It would be really cool if we can put seaweed as a functional ingredient on the map in Western Europe within the next ten years.

4TU: THE SPIN-OFF FROM THE SPIN-OFF

The spin-off from the spin-off series is an initiative of 4TU Federation and Innovation Origins. Here you can read stories behind the spin-offs of the four Dutch technical universities and the Netherlands Organisation for Applied Scientific Research (TNO). In spin-offs, science and entrepreneurship come together to bring a new technology to the market. They are a driving force behind innovation in the Netherlands.

Read the other articles in this series here

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Sour cream substitute: Non-dairy, low fat, vegan, and more – Medical News Today

Sour cream is a dairy product made from cream fermented with lactic acid bacteria. It has a creamy, tangy taste, and people can use it in baking and in dishes such as tacos, stews, or dips.

Some people may want to substitute sour cream for an alternative. This could be due to:

  • taste preferences
  • health reasons
  • wanting a low fat alternative
  • wanting a dairy-free alternative
  • following a vegan diet

There are plenty of tasty and healthy alternatives to sour cream. This article will look at a range of substitutes to suit different preferences or dietary requirements.

People may want to substitute sour cream for an alternative dairy product. This may be due to personal preference. For example, they may not enjoy the taste of sour cream but want a similar texture.

People may also need an alternative if sour cream is not available but a recipe requires it.

Plain yogurt

The Academy of Nutrition and Dietetics suggest making simple swaps for healthier meals. For example, they suggest plain yogurt as a substitute for sour cream.

Yogurt is a good source of protein, calcium, and potassium. Some yogurt products may also contain live, probiotic bacteria, which may help promote gut health.

Generally, Greek yogurt contains more protein than regular yogurt, though yogurt products such as Siggi’s Icelandic style yogurt are also high in protein.

Many yogurt products are also low in fat, and some are plant-based.

Learn more about yogurt here.

Cottage cheese

Cottage cheese is made from curdled milk and has a mild flavor. It is a good source of protein and calcium, and it is low in fat.

A 100-gram (g) serving of cottage cheese made with whole milk contains 9 g of protein but just 10 g of fat. Low fat versions are also available.

Blending cottage cheese with lemon juice and milk can make a quick sour cream substitute that does not compromise the tangy taste of the original.

Creme fraiche

Creme fraiche means fresh cream. It is a thick cream with live cultures, which makes it very similar to sour cream.

Creme fraiche is high in fat, containing 11 g per 28-g serving, but it may suit recipes that require a thick sour cream consistency.

People needing to substitute sour cream because it is not available may find creme fraiche to be a great alternative.

Buttermilk

Buttermilk is a type of cultured milk product made from the liquid that remains after churning butter.

A 1-cup serving of buttermilk provides:

The sodium content in buttermilk means that it may not suit people who need to restrict their salt intake.

Buttermilk may also provide a thinner consistency than sour cream.

Kefir

Kefir is fermented milk. It contains live bacterial cultures. It can be made from cow’s milk, non-dairy milk, or milk from other animals.

Although kefir has a thinner consistency, it may make a good sour cream substitute due to its slightly sour taste.

Its consistency also means that it could be a great substitute for sour cream for use in baking.

Kefir may offer the following health benefits due to its probiotic properties:

It can also relieve constipation and help a person maintain a moderate weight.

Learn more about the health benefits of kefir here.

If a person has lactose intolerance or a milk allergy, they may want a non-dairy substitute for sour cream.

People may also be avoiding dairy products for health reasons, such as the potential link between acne and dairy intake.

Learn more about how to replace dairy products here.

Coconut milk

Coconut milk is the liquid from coconut flesh. It can make a good vegan sour cream alternative if a person mixes it with lime or lemon juice.

A 100-g serving of coconut milk provides:

Cashews

People can create a sour cream substitute by blending water-soaked cashews with the following ingredients:

  • lemon juice
  • apple cider vinegar
  • salt

A person can alter these quantities depending on the taste or consistency they want to achieve.

A 100-g serving of raw cashews provides:

Soya cream

Soya cream is a dairy-free equivalent to cream made from soy.

There is conflicting evidence regarding the health benefits of soy. However, soy products may provide a range of health benefits, including:

  • lowering the risk of heart disease and stroke
  • potentially reducing menopause symptoms
  • lowering blood pressure
  • reducing the risk of some cancers
  • improving bone health
  • improving blood vessel health
  • improving brain health

A person can use soya cream as it is. Alternatively, they could whip it to better match the consistency of sour cream. They could also add some lemon juice for extra flavor.

According to the United States Department of Agriculture, a 100-g serving of sour cream contains 19.35 g of total fats. This amount can vary among brands and if a person prefers low fat options.

Low fat substitutes for sour cream may suit people who want to reduce their calorie intake or lower their intake of fats. Saturated fats can increase low-density lipoprotein, or “bad,” cholesterol levels and may increase the risk of cardiovascular disease.

Learn more about the different types of fats here.

The Academy of Nutrition and Dietetics state that a person can mix the following ingredients to make a low fat sour cream alternative:

  • half a cup of plain, low fat Greek yogurt
  • 2 teaspoons (tsp) of taco seasoning
  • 1 tsp of lime juice

This could be a great topping for tacos.

People can also mix a light or low fat mayonnaise with lime juice as an alternative to sour cream.

People following a vegan diet can choose a sour cream substitute that does not contain any animal-derived ingredients.

People may choose to follow a vegan diet for a variety of reasons, such as health, environmental, and animal welfare reasons.

Learn more about vegan diets here.

Vegan chive cream

If a person wants an alternative to sour cream as a topping for soup or other savory dishes, the Vegetarian Society suggest a vegan chive cream in their celeriac and watercress soup recipe.

To make this topping, a person will need 4 tsp of soya cream and four chives, cut into small pieces. They can top a soup or other dish with the soya cream, then sprinkle over the chives.

Vegan mayonnaise

Alternatively, a person may want to use vegan mayonnaise as an alternative to sour cream. This could be great as an alternative in dishes where the thickness of the sour cream is especially important, such as dips.

The Vegan Society of Aotearoa New Zealand suggest that people blend the following ingredients together until they reach a smooth consistency:

  • 2.25 cups of olive oil, rice bran, canola, or soy
  • 1 cup of soy milk
  • 2 tsp of mustard, or add more or less to taste
  • 4 tsp of lime or lemon, or add more or less to taste
  • 1 or 1.5 tsp of salt, or add more or less to taste
  • 1 tablespoon of agave

The mayonnaise should keep for a week in a sealed jar in the refrigerator.

People can also add any other flavors, such as garlic or chili, to the mix.

People may want a sour cream substitute for taste preferences, health reasons, convenience, or dietary requirements.

There are many dairy, non-dairy, and low fat alternatives to sour cream, including:

  • plain yogurt
  • cottage cheese
  • blended cashews
  • soya cream
  • mayonnaise

Adding apple cider vinegar, lime, or lemon juice to many of the bases above can provide a quick and easy alternative to sour cream.

We picked linked items based on the quality of products, and list the pros and cons of each to help you determine which will work best for you. We partner with some of the companies that sell these products, which means Healthline UK and our partners may receive a portion of revenues if you make a purchase using a link(s) above.

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Illinois Beef Expo lets young ranchers showcase their cattle – HOI ABC

PEORIA (HOI) — This weekend, the famous Illinois Beef Expo made its way to the Peoria Expo Gardens.

Cattle ranchers young and old came together to have fun and boast their beef.

Sunday’s events included a cattle trade show and a heifer show – which featured young female cows judged on characteristics like size and muscle structure.

11-year old William Miller brought his cow, Fluffy, to the show Sunday. He said he has attended events like this for several years.

“I started this when I was eight – I was raised on a cattle farm in Gridley,” Miller said. “It’s a lot of fun. You get to go new places, meet new people and have fun with your animal.”

The first Illinois Beef Expo was held in 1988. Now, more than 700 animals are evaluated annually by the judges.

For more information on upcoming events, visit the Illinois Beef Expo website at illinoisbeefexpo.com.

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