Macon County Emergency Services responded Friday morning to a plane crash on the east side of U.S. 441/Georgia Road, just south of the visitors’ center.
The plane went down around 10 a.m. and there were no serious injuries.
Pilot Doug Finner tells News 13 that he was able to get himself out of the cockpit after the plane flipped during the emergency landing, saying the seatbelt worked, and he was able to walk away with just a few minor injuries.
Finner says his single-engine rented Cessna Skycatcher, registered in Gainesville, Georgia, lost power to the engine, and he was forced to make an emergency landing in a cow pasture south of Franklin.
He was trying to land in the field across the street, he said, but had to swerve to avoid a tree and bounced before hitting the embankment, causing the plane to flip.
Finner left from Gainesville Georgia, destined for Macon County. He says he will soon head back to Georgia, and the plane will be towed.
Smash a pumpkin, feed a cow The Laconia Daily Sun I lifted the pumpkin over my head and threw it down to the concrete floor. The pumpkin split neatly down the center, exposing seeds and their attendant gooey stuff, while four cows watched. The cows waited while I picked up the halves and put them …
Restaurateur Anna Weinberg has been “starving” in Cow Hollow while working to open her new restaurant in the neighborhood. “I’ve been living on Balboa Cafe fries,” she says, bemoaning the lack of other options. As of last night, there’s something new: Cow Marlowe, which opened at 3154 Fillmore Street a few days ahead of schedule.
When the notoriously debauched Eastside West closed last December, Weinberg and Big Night partner James Nicholas decided to pounce on the space.
“It occurred to me that so many people that were making bad decisions at Eastside West 10 years ago were still in the neighborhood,” Weinberg says, “but now they’re a bit older — some of them with strollers.”
Cow Marlowe, she hopes, will be the place for them: A more mature spot to dine out and cut loose. Last night, they were already at it, with bottles of Piper-Heidsieck bubbles donated to the whole room by socialite (and Weinberg pal) David Shimmon.
Cow Marlowe joins Big Night group siblings Marlowe (2010), Park Tavern (2011), the Cavalier (2013), Leo’s Oyster Bar (2016), and Marianne’s (2016). Like the rest, it’s dressed to impress by Ken Fulk’s design firm, which won Bon Appétit’s 2016 award for best-designed restaurant with Leo’s.
Senior designer Tiffany Kramer took the lead at 3154 Fillmore, and the results are custom brass lighting, retrofitted antique cabinets that serve as the host stand, and cobalt blue Sodalite granite for the bar counters and a communal table. Seating is at leather banquettes and Thonet-style chairs, and the floor is made from dark concrete strewn with red Persian-style rugs.
The bar and dining room are an elegant backdrop for Big Night executive chef Jennifer Puccio, who plays the restaurant group’s hits. She’s emphasizing an extended bar bites menu with popular items like crispy Brussels sprouts chips, warm deviled eggs (aged provolone, pickled jalapeño, and bacon) and a healthier take on the Park Tavern fries: grilled furikake green beans with smoked egg yolk, caviar, and truffle aioli.
Cow Marlowe chef de cuisine Steve Dustin (the Cavalier, Finn Town) will prepare Marlowe hits like a grilled Marin Sun Farms pork chop, poulet vert (the restaurant’s popular roast chicken dish) and Anson Mills polenta (with sautéed wild mushrooms, shaved parmesan, truffle salsa verde, and a poached egg). A late-night menu from 11 p.m. to 1 a.m. unlocks the regular Park Tavern fries and more snacks, and dessert from Big Night pastry chef Emily Luchetti includes Key lime cheesecake, Guittard chocolate pudding, and an orange creamsicle sundae (bourbon and caramel soaked oranges, vanilla bean ice cream, orange sorbet and candied almonds).
Beyond beer and wine, Mike Anders of Marianne’s and Leo’s has a fresh Cow Marlowe cocktail menu. Drinks with Marina teasing-names include the Lululemon Drop (Tito’s Vodka, Acqua di Cedro, lemon, and thyme) and the Brad & Chad (made with Avion Reposado Tequila, gin, and Green Chartreuse) — and are likely to be embraced by locals.
Cow Marlowe is open for dinner from 5:30 p.m. to 10 p.m. Monday to Wednesday, and from 5:30 p.m. to 11 p.m. Thursday to Saturday. The bar opens at 4 p.m. Monday to Saturday, and a late night menu is available Thursday to Saturday from 11 p.m. to 1 p.m.
Wildlife officials have approved the lethal removal of wolves from two packs in Washington that are responsible for multiple attacks on cattle.
Washington Department of Fish and Wildlife (WDFW) Director Kelly Susewind made the authorization on Nov. 7 to approve lethal action against the Smackout Pack in Stevens County and the Togo Pack in Ferry County.
The Smackout Pack has preyed on five cattle since Aug. 20, with four heifers being killed and a calf being injured during attacks on private pasture. The attacks prompted Susewind to authorize the removal of one or two members of the pack. There are four or five adult wolves and no known pups in the pack.
Donny Martorello, WDFW wolf policy lead, says the latest attack in late October helped meet the threshold for considering lethal action under WDFW’s wolf-livestock interaction protocol.
Lethal removal policy for WDFW allows wolves to be killed if they prey on livestock three times in a 30 day period or four times in a 10 month period. The latest attacks would mean the Smackout Pack eclipsed the 10 month threshold established by WDFW and its 18-member Wolf Advisory Group in 2016.
“The purpose of this action is to change the pack’s behavior and deter continuing predation on livestock,” Martorello says. “That strategy is consistent with the guidelines established by the state’s Wolf Conservation and Management Plan and the department’s protocol.”
Additional lethal removal has been authorized for the remaining members of the Togo Pack. Earlier this grazing season a male wolf was killed in northern Ferry County after the Togo pack had preyed on livestock six times since November, with three cases happening during a 10 period in August. The Togo pack removal saw backlash from activists groups who sued to stop the kill order. During the waiting period for a court hearing a rancher shot at the male wolf in self-defense, resulting in an injury to the wolf before a final kill order was approved.
It was confirmed on Nov. 1 by WDFW staff that another calf was injured by the Togo Pack after being attacked on private land by the pack. Currently, the pack consists of one female adult wolf and two pups.
Since the affected cattle are grazing private land, a permit was issued to the rancher to kill the wolves. It would allow the rancher, his immediate family or his employees to kill wolves if they enter the private fenced pasture where the livestock are located.
To help limit wolf interactions with cattle there have been a number non-lethal measures utilized by the ranchers impacted by the attacks of both packs. These methods include using ranger riders as deterrents.
“Authorizing the removal of wolves is one of the most difficult decisions I’ve had to make in my professional career,” Susewind says. “Our department is committed to working with a diversity of people and interests to find new ways to reduce the loss of both wolves and livestock in our state.”
These wolf removal announcements follow a similar approval for lethal action on the Old Profanity Territory Pack at the end of last month. That pack has attacked 16 cattle this year and already had two wolves killed.
Since the start of the year, the Washing was home to at least 122 wolves, 22 packs, and 14 successful breeding pairs, according to an annual field study conducted by state, tribal, and federal wildlife managers. That compares to 27 wolves, five packs, and three successful breeding pairs documented in 2012.
For more information about the livestock depredation cases involving wolf packs in Washington read the following stories:
This week’s snowy weather has reminded cow calf producers that winter hay feeding has begun or will begin shortly.
Estimating forage usage by cows is an important part of the task of calculating winter feed needs. Hay or standing forage intake must be estimated in order to make the calculations. Forage quality will be a determining factor in the amount of forage consumed. Higher quality forages contain larger concentrations of important nutrients so animals consuming these forages should be more likely to meet their nutrient needs from the forages. Also cows can consume a larger quantity of higher quality forages.
Higher quality forages are fermented more rapidly in the rumen leaving a void that the animal can re-fill with additional forage. Consequently, forage intake increases. For example, low quality forages (below about 6% crude protein) will be consumed at about 1.5% of body weight (on a dry matter basis) per day. Higher quality grass hays (above 8% crude protein) may be consumed at about 2.0% of body weight. Excellent forages, such as good alfalfa, silages, or green pasture may be consumed at the rate of 2.5% dry matter of body weight per day. The combination of increased nutrient content AND increased forage intake makes high quality forage very valuable to the animal and the producer. With these intake estimates, now producers can calculate the estimated amounts of hay that need to be available.
Using an example of 1200 pound pregnant spring-calving cows, lets assume that the grass hay quality is good and tested 8% crude protein. Cows will voluntarily consume 2.0% of body weight or 24 pounds per day. The 24 pounds is based on 100% dry matter. Grass hays will often be 7 to 10% moisture. If we assume that the hay is 92% dry matter or 8% moisture, then the cows will consume about 26 pounds per day on an “as-fed basis”. Unfortunately we also have to consider hay wastage when feeding big round bales. Hay wastage is difficult to estimate, but generally has been found to be from 6% to 20% (or more). For this example, lets assume 15% hay wastage. This means that approximately 30 pounds of grass hay must be hauled to the pasture for each cow each day that hay is expected to be the primary ingredient in the diet.
After calving and during early lactation, the cow may weigh 100 pounds less, but will be able to consume about 2.6% of her body weight (100% dry matter) in hay. This would translate into 36 pounds of “as-fed” hay per cow per day necessary to be hauled to the pasture. This again assumes 15% hay wastage. Accurate knowledge of average cow size in your herd as well as the average weight of your big round bales becomes necessary to predict hay needs and hay feeding strategies.
Big round hay bales will vary in weight. Diameter and length of the bale, density of the bale, type of hay, and moisture content all will greatly influence weight of the bale. Weighing a pickup or trailer with and without a bale may be the best method to estimate bale weights.
This post has been written by Guillermo Mena-Sanchez and co-authored by Nancy Babio and Jordi Salas-Salvadó, from published article Mena-Sánchez G, Babio N, Martínez-González MÁ, et al. Fermented dairy products, diet quality, and cardio-metabolic profile of a Mediterranean cohort at high cardiovascular risk. Nutr Metab Cardiovasc Dis. 2018; 28(10):1002-11. doi: 10.1016/j.numecd.2018.05.006.
Fermented foods have been used for thousands of years and they come about through extensive microbial growth. These foods are known for improving shelf life, safety and organoleptic and nutritional properties when compared with the original food substrates. Furthermore, fermented foods that retain living cultures (e.g. yogurt and some cheeses) may reduce the risk of some diseases. Although the impact of fermented foods on human health enjoys a positive perception, well designed studies that objectively evaluate their health benefits remain scarce.
A new cross-sectional study, led by researchers from CIBEROBN centre at the Universitat Rovira i Virgili in Tarragona (Spain) in collaboration with another 23 research groups from the PREDIMED-Plus clinical trial, has found that consuming fermented dairy products is associated with a healthier life-style and greater adherence to the Mediterranean Diet.
This observational study evaluated the associations between consuming fermented dairy products, diet quality and the prevalence of metabolic syndrome (MetS) components in 6,572 Mediterranean men and women (mean age 65 years) who were overweight or obese and suffered from MetS.
Participants who consumed higher amounts of fermented dairy products and especially yogurt showed greater adherence to the Mediterranean Diet. Likewise, they reported higher levels of consumption of healthy foods including fruit, vegetables, fish, nuts and wholemeal bread, while consuming lower levels of white bread, alcohol and cookies. These participants also smoked less, which suggests that consuming fermented dairy products is a possible marker of a healthy lifestyle.
In line with these findings, another previous study by our research group found that yogurt consumption is inversely associated with a lower risk of metabolic syndrome (MetS) incidence, which supports yogurt consumption as a diet quality indicator. These data also add to previous studies supporting the beneficial effect of yogurt on risk factors for type 2 diabetes.
Meanwhile, high levels ofcheese consumption were associated with a low risk of hypertriglyceridemia and low HDL-cholesterol plasma levels. These results were observed when comparing participants located in the highest quartile of cheese consumption (±50 grams/day) with those who consumed smaller amounts of cheese. In the case of yogurt consumption, total, low and whole-fat yogurt intake was not associated with any of the MetS components.
The results obtained in this observational study can be explained by the intrinsic components of fermented dairy products. Yogurt and cheese are actually nutritionally dense foods, with a matrix of nutrients that make them unique. These fermented dairy products, and especially cheese, typically have a high content of good quality protein and calcium bioavailability. Fermented dairy products also typically contain other sources of minerals, vitamins and bacteria with potential benefits for human health. Furthermore, the increased bioavailability of insulinotropic amino acids and peptides, as well as the bacterial biosynthesis of vitamin K2, have been proposed as potential mechanisms that explain the results of this observational study.
As we did not analyze participants’ gut microbiota in the study, we are not familiar with the role played by cheese and yogurt bacterial strains in modulating the gut microbiota as a mechanism of action. However, adherence to the Mediterranean Diet was recently associated with higher bifidobacterial counts and higher levels of total short-chain fatty acids, which might explain the gut microbiota’s partial role in mediating the Mediterranean Diet’s health benefits.
The different ways the studies looking at fermented dairy products have been designed means we cannot elucidate how fermented foods contribute to human health. Clinical trials and large prospective epidemiological studies are required to confirm our findings, along with studies specifically designed to address the impact of food fermentation on health outcomes.
Winter cow management High Plains Journal Now is the time of year when cattle are grazing crop residues and farm equipment is put away for the winter. Cows that are set to calve on March 1st are moving into their third trimester. This means the nutrient requirement of these cows will go up …
Kolkata: A group of young professionals named Goseva Parivar has been travelling across West Bengal to spread awareness about the economic benefits of rearing a cow and about the financial losses a family can incur by selling or slaughtering her.
The cow protection campaign, which started with the ‘Selfie with Gomata’ contest in 2015, launched its ‘Selfie with Gomata, 2018’ on Sunday with a rider– save cow scientifically.
Slamming the use of force for “Gauraksha”, executive member of the group, Lalit Agarwal told ET, “Gauraksha using religious sermons is passé now. Exercising violence means to protect cows cannot be a sustainable way of Gauraksha. We are trying to reach farmers irrespective of cast, creed and religion and explain about the financial benefits of rearing a cow. We are also explaining what monetary loss a family would incur if they sell a cow or take her to the slaughter house. We are aiming at a complete stop of sale for slaughtering cows, but of course not through violent means.”
The contest ‘Selfie with Gomata’ had drawn at least 10,000 entries last year and crashed the group’s brand new app. “So, this year the entries would be received through Whatsapp, Twitter, Instagram and Facebook,” said Abhishek Singh, the in-charge of the contest.
“The primary reason of conducting this contest is to impart knowledge to people and make them aware of the benefits of protecting cows. Not for once have we mentioned any religious connection with Gomata or brought in references of Hindu gods and goddesses.”
The group claims that despite working with several organisations, it has never experienced any political influence or resistance in West Bengal while holding training camps in villages.
“We have installed 70 bio gas plants in four districts –West Midnapore, Bankura, Purulia and Burdwan. In more than hundred villages, we have already set up camps and are also connecting city groups to farmers for better bovine trade. We are trying to make farmers understand that milk is not the only thing they can get from a cow. Cow urine and dung are the main products that they should use. Since the price of LPG gas and fertilisers are soaring, they can use bio-gas and fertilisers made from cow dung.
Even though we do not sell cow urine, we have taught them to process and filter cow urine to use it as medicine. We have got positive response from many Muslim families as well,” said Agarwal.
Cash-Strapped Argentines Won't Give Up Their Beloved Beef Bloomberg In the sixth-largest ranching nation, grilled beef is so ingrained in culinary and social habits that consumption is proving resilient to belt-tightening. Argentines wolfed down their famed grilled cuts at an annualized rate of 57.7 kilograms (127 …