That was the headline that caught my eye while

reading the April issue of Kentucky Farm Bureau

News. In that article, President Haney summed

up nicely what you all do every day and why you

do it:

“The mission of our agriculture industry hasn’t changed with the spread of the coronavirus. We still have the same desire to plant, grow and harvest the safest, most abundant food supply in the world,” he said. “For most of us, we feel as though it is our duty, especially in times like these.”

Haney emphasized that the industry not only

includes the families with “boots-on-the-ground”

farming operations, but it is the processors,

distributors and the markets which are all a part

of the nation’s food chain.

“The people who work in these areas are still

hard at work making sure there are no glitches in

our food supply,” he said. “They are essential to

the security of this nation.”

In the same article, American Farm Bureau

Federation President Zippy Duvall had this to say

about you all:

“For farmers and ranchers our calling hasn’t

changed, though its importance hits closer to

home in times like these: we are committed to

rising every day to grow and harvest the food we

all depend on,”

The article closed with this from President Duvall:

“Facing adversity is nothing new to the American

farmer. Over the last several decades we have

weathered natural disasters, world wars,

depression and recessions and other disease

outbreaks, and we’re not about to quit now,” he

said. “It’s our duty to ensure the security of our

food supply and that’s what we will do now, and

for as long as there is soil to till and a need to

eat.”

I think this is a good time to realize that while you,

as farmers, are not on the “front lines” like our

healthcare workers, grocery store employees and

others out there trying to keep things going, you

are an essential business.

Stay Safe and - THANKS!

Of Cows

and

Plows

Of Cows

and

Plows AGRICULTURE AND NATURAL RESOURCES MAY 2020

A Different World; The Same Mission

IMPORTANT INFORMATION

AND UPDATES The Franklin County Spring Clean days have been postponed. Please check the

website for updates, https://franklincounty.ky.gov/solid-waste-management/.

You can easily access over 250 different forage/livestock educational videos at

https://www.youtube.com/c/KYForages

Additional news and articles from the University of Kentucky regarding agriculture

can be found at https://news.ca.uky.edu/

The NBCA offers on-line BQA certification at https://www.bqa.org/bqa-certification/

online-bqa-certification. While you wait for your card, we encourage you to print

your certificate upon completion of your BQA course as proof of certification.

Currently, all agriculture shows and sales at Lakeview Park have been postponed

through June 6th. Please contact Jackie Branham for more information 502-545-

0890.

For more information on the Franklin County Fair, contact Richard Mitchell, Fair

Board President, at 502-319-0029.

Over 200 extension publications produced by the University of Kentucky are

available online at www.uky.edu/ag/forage.

Private Applicator Cards or Pesticide Certification https://entomology.ca.uky.edu/

uk-pesticide-safety-education-program-psep

KDA Online training for Dicamba:

BASF https://www.engeniastewardship.com/#/training

Bayer https://training.roundupreadyxtend.com/

Syngenta http://www.syngenta-us.com/herbicides/tavium-application-

stewardship

For more information and local updates regarding the COVID-19 response,

https://www.frankfortema.org/

Be sure to follow our Facebook page for all the up-to-date information and

articles. @FranklinCountyKyCooperativeExtension

Check out the Franklin County Cooperative Extension webpage,

Franklin.ca.uky.edu

https://franklincounty.ky.gov/solid-waste-management/https://www.youtube.com/c/KYForageshttps://news.ca.uky.edu/https://www.bqa.org/bqa-certification/online-bqa-certificationhttps://www.bqa.org/bqa-certification/online-bqa-certificationhttp://www.uky.edu/ag/foragehttps://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Fentomology.ca.uky.edu%2Fuk-pesticide-safety-education-program-psep&data=02%7C01%7Ckbishop%40email.uky.edu%7C1de4a62b19244617614808d7cc21f119%7C2b30530b69b64457b818481cb53d42ae%7C0%7C0%7C6372023https://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Fentomology.ca.uky.edu%2Fuk-pesticide-safety-education-program-psep&data=02%7C01%7Ckbishop%40email.uky.edu%7C1de4a62b19244617614808d7cc21f119%7C2b30530b69b64457b818481cb53d42ae%7C0%7C0%7C6372023https://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.engeniastewardship.com%2F%23%2Ftraining&data=02%7C01%7Ckbishop%40email.uky.edu%7C4c80936884924357542508d7a65a89de%7C2b30530b69b64457b818481cb53d42ae%7C0%7C1%7C637160780142113276&sdata=4yZ5ghttps://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Ftraining.roundupreadyxtend.com%2F&data=02%7C01%7Ckbishop%40email.uky.edu%7C4c80936884924357542508d7a65a89de%7C2b30530b69b64457b818481cb53d42ae%7C0%7C1%7C637160780142113276&sdata=1WizuWNM%2BXxYHhttps://nam04.safelinks.protection.outlook.com/?url=http%3A%2F%2Fwww.syngenta-us.com%2Fherbicides%2Ftavium-application-stewardship&data=02%7C01%7Ckbishop%40email.uky.edu%7C4c80936884924357542508d7a65a89de%7C2b30530b69b64457b818481cb53d42ae%7C0%7C1%7C637160780https://nam04.safelinks.protection.outlook.com/?url=http%3A%2F%2Fwww.syngenta-us.com%2Fherbicides%2Ftavium-application-stewardship&data=02%7C01%7Ckbishop%40email.uky.edu%7C4c80936884924357542508d7a65a89de%7C2b30530b69b64457b818481cb53d42ae%7C0%7C1%7C637160780https://www.frankfortema.org/

Check out the Franklin County Cooperative Extension

webpage for more articles, back issues of

newsletters, and other great information.

www.Franklin.ca.uky.edu

COVID-19 Updates from the Kentucky Department of Agriculture

The Kentucky Department of Agriculture has dedicated a page for the actions and recommended practices that Kentucky Agriculture Commissioner Dr. Ryan Quarles and the Kentucky Department of Agriculture (KDA) are taking to contain the spread of COVID-19 (coronavirus). Please visit https://www.kyagr.com/communications/covid-19-ky-agriculture-updates.html

There is also a list of agriculture-related event cancellations that is updated daily.

“The Kentucky Department of Agriculture continues to monitor the coronavirus and its potential impact on the Commonwealth’s agricultural sector,” Commissioner Quarles said. “I urge all Kentuckians to exercise good hygiene and to keep up-to-date with the Cabinet for Health and Family Services at https://govstatus.egov.com/kycovid19.

For updates from the Commonwealth of Kentucky, please visit kycovid19.ky.gov

Quarles reminds us that, “I want you to know that we are going to get through this like Kentuckians always overcome adversity – together.”

What’s the status of... A lot of folks are wondering what’s the status of “insert just about anything here”. Well, let’s think of most things as not being cancelled but just “postponed” - like Farm City Banquet, Spring Clean Week & FCCD Metal Recycling, Franklin County Cattlemen’s Educational Meetings etc. Kind of like they did with the Derby and voting.

Others are still being planned for but ultimately it will be up to the Governor, Judge Executive and/or UK whether we need to postpone as well. The Farm City Field Day would fall into this category. If it is postponed but is able to be held later it could even be in a very different form based on our circumstances at that point in the future. Could it just be wagon tours with no big group meal? Who knows, but we’ll continue to have and do as much as we can, just like we always try to do!

CFAP The Corona Food Assistance Program is the federal CARES Act that will provide direct payments to producers affected by the pandemic. As of this writing we know very few details but UK Livestock Marketing Specialist, Kenny Burdine, says it will probably become available the end of May. He recommends preparing now by getting all your records straight in case you need evidence to prove income and sales in past years compared to winter and spring of this year. You need to be prepared to act before the well runs dry.

What We Do Know: We know that Extension continues to function, just in a different way. While our building is still closed to the public, one of us is in the office almost every day. We have a file cabinet outside the front door for drop-offs and pick-ups. The blue mailbox around back by the garage doors have equipment rental forms.

The office phone, 695-9035, rings remotely now to Beth or Carla during business hours or you can leave a message. I check my emails daily, kbishop@uky.edu.

In short, we are still providing all the same essential services, just not face-to-face. Farm visits are still happening, but we talk across the bed of the truck or maybe you don’t even meet me when I’m there. Right now, UK is instructing us to stay this way with no group programing until the end of May. We’ll get through this together…

https://www.kyagr.com/communications/covid-19-ky-agriculture-updates.htmlhttps://govstatus.egov.com/kycovid19https://chfs.ky.gov/agencies/dph/pages/covid19.aspxmailto:kbishop@uky.edu

Tired of the paper clutter? Call the Extension

Office at (502) 695-9035 to receive

the newsletter by email.

New Video Series – I Bought a Farm…..Now What? Les Anderson, Extension Professor, University of Kentucky

A landowner in Woodford County contacted me about two months ago asking for guidance on utilizing some property that he and his brother own. His family has not been Extension users in the past and he knew I was “in Ag”. After several discussions with the landowners, the UK Beef IRM Team has decided to develop a new series documenting the numerous decisions and the process of taking a piece of property and transforming it into a viable beef enterprise. These landowners had cattle when they were kids but are inexperienced. The property is typical of southern Woodford County; rolling hill farm, thin soil in spots, decent fence, no handling facilities, a pond, a cattle waterer on city water, and, of course, a tobacco barn. This series will be a challenge to shoot while being socially distant and will include mainly interviews with Extension Specialists, ANR Agents, and other Ag professionals. We plan to post videos twice a week (Tuesday and Thursday) to the UK Department of Animal and Food Science YouTube page. The first four episodes are:

Episode 1: Introduction – Anderson

Episode 2: Where do I get information? – Anderson and Adam Probst

Episode 3: Land maintenance discussion – Anderson and Adam Probst

Episode 4: Enterprise analysis – Anderson and Kenny Burdine

Upcoming episodes include web soil survey, developing a grazing plan, developing a workable handling facility, finding cattle, and receiving cattle. We think it will be interesting and hope it will be “must see” viewing for our followers.

Ways to Respond to the 2020 Census

With all of the impacts of COVID-19, it is more important than ever to respond to the 2020 Census. There are several different ways to respond (https://2020census.gov/en/ways-to-respond.html).

Households can fill out the questionnaire online at https://my2020census.gov. The invitation and reminder mailings have a Census ID code for each household to use. For more information as well as languages supported by the online system, go to: https://2020census.gov/en/ways-to-respond/responding-online.html.

Responding by phone is also an option. For English, call 844-330-2020. For Spanish, call 844-468-2020. For a full list of phone numbers by language, go to https://2020census.gov/en/ways-to-respond/responding-by-phone.html.

If residents do not have internet access, a paper questionnaire should be mailed to your address in early April. For more about responding by mail, go to https://2020census.gov/en/ways-to-respond/responding-by-mail.html.

If a household did not receive an invitation or paper questionnaire, they can still respond to the 2020 Census. Go to https://my2020census.gov, start the questionnaire, then select the link that says, "If you do not have a Census ID, click here."

For more assistance or to see answers to commonly asked questions about filling out the 2020 Census, go to https://2020census.gov/en/help.html

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Weeds of the Month Spiny pigweed or Spiny amaranth

Life Cycle: Warm season annual

Description: Spiny pigweed is distributed widely across the United States and grows most frequently along fence borders, feeding and watering areas, and other compacted areas. Spiny pigweed can sometimes infest entire pastures that are overgrazed. Seed germination occurs in late spring or early summer. Stems are reddish, stout, and branched. Mature plants can

grow 3 feet tall and are most noticeable in late summer. Sharp spines that inhibit grazing are found in stem axils and are surrounded by dense clusters of female flowers. The male flowers are long terminal clusters.

Spiny pigweed control is relatively easy with herbicides when applied to plants less than 12 inches tall. Mowing and hand weeding are effective if done before flower production to prevent seed production.

Common Cocklebur Other Names: Heartleaf cocklebur, rough cocklebur

Life Cycle: Summer annual

Description: The leaves of common cocklebur are irregularly lobed and can be 2-6 inches long with stiff hairs. The fruit is a cocklebur which is prickly and can be transported on the fur of animals.

Now is the time to control both! For more information about herbicide options & dates, see the grid on the next page. As always, contact the Franklin County Extension Office at 502-695-9035 for more information.

UK forestry extension offers weekly webinar ‘From the Woods Today’

First came the weekly podcast and radio show on WRFL 88.1, “From the Woods Kentucky,” and now, building on its success, University of Kentucky Forestry and Natural Resources Extension is offering relevant information about woodlands in a weekly, live video. “From the Woods Today,” will be available each Wednesday at 11 a.m. EDT, starting April 8 on the online, social conferencing platform, Zoom. The brief weekly sessions will be hosted by Billy Thomas and Reneé Williams. “We’re providing this new version of ‘From the Woods,’ because a lot of people are looking for things to do while following safe social distancing guidelines due to COVID-19,” Williams said. “A lot of woodland owners are going to be out on their property, thinking about what they’ll need to do for proper management this year or just hiking and enjoying the woods. So, we thought this would be a perfect time to offer this.”

The series will cover a variety of topics that woodland owners will find both helpful and enjoyable, including invasive species, wildflowers, wildlife, pruning and grafting.

The link to the Zoom sessions and a list of topics are available at http://www.FromTheWoodsToday.com. Participants will receive a prompt to install Zoom if they haven’t already done it. When asked for an identification number, sign in as a guest. Anyone can join a session, regardless of their location. Space is limited to the first 300 people.

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LEXINGTON, Ky. -- Consumers have raised questions about meat supply and safety during the COVID-19 pandemic. To help them sort through the information, meat specialists from three land-grant institutions recently joined forces to offer practical, science-based answers.

Many of the questions revolve around food safety and the concern that humans could get COVID-19 by eating meat that was handled by a worker who has the virus.

“There is currently no evidence of the disease being transmitted through meat,” said Gregg Rentfrow, meat scientist with the University of Kentucky College of Agriculture, Food and Environment. “COVID-19 is a respiratory disease cause by a coronavirus, and it is transmitted through personal contact.”

Consumers should follow proper food safety measures and make sure to cook meat to recommended temperatures. A good guide for safe cooking temperatures is available at https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature.

Another question the specialists are dealing with is the possibility of consumers getting sick by handling food packages.

“We’re being asked if consumers can contract the virus by touching packaging that may have been handled by a food service worker testing positive for COVID-19,” said Jonathan Campbell, meat extension specialist for the Penn State College of Agricultural Sciences. “The Food and Drug Administration and the U.S. Department of Agriculture say no. The FDA also says you don’t need to wash your food containers to prevent COVID-19 infection.”

Campbell said the best way for consumers to protect themselves is by thoroughly washing their hands before and after handling food packages.

“Never try to wash meat in the sink or spray it with chemicals, or dip food into a cleaning solution,” he added. “Common household cleaners are not meant to clean our food.”

Consumers are concerned about plant closures due to workers at the plants contracting COVID-19. Rentfrow said he and his colleagues from Penn State and The Ohio State University are trying to soothe consumer anxiety about the supply chain.

“We want to emphasize that the meat industry is devoted to maintaining the food supply,” Rentfrow said. “Although some plants have temporarily closed and others have slowed production, the meat industry began preparing for these interruptions before they began, and I’m confident things will get back on track soon.”

At The Ohio State University, extension meat science specialist Lyda Garcia added that those meat plants that have closed are deep cleaning, so they can reopen as soon as possible.

“They are going beyond normal cleaning and sanitizing,” she said. “They are working with their local and state health departments to get back to normal as soon as it is safe to do so. Consumers don’t need to panic buy or stock up on meat, rather just try to maintain their traditional buying patterns.”

Overall, total meat sales have declined across the United States, but retail sales continue to increase. Temporary restaurant and food service establishment closures have caused the overall decline.

“The industry is working with the USDA-Food Safety and Inspection Service to redistribute meat products previously intended for restaurants and food service to meet retail grocery store needs,” Rentfrow said. “They are all working together to make sure the food supply is safe, and that consumers are able to get the products they desire.”

Some meat plants have reduced production, while they try to put social distancing and other measures in place to protect their workforce. Many are staggering their shifts, breaks, lunch times and even taking employee temperatures.

“They are doing everything they can to keep their

Meat Safety April 24, 2020 | By: Aimee Nielson

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workers safe and to ensure a safe product for the consumer,” Campbell said. “Some plants are going above and beyond and doing overall health assessments for each worker at the beginning of each shift and also requiring them to wear masks, gloves and eye protection.”

Most plants are continuing to pay ill workers while they recover at home.

Meat inspection is already mandatory, by law. Meat inspectors are present in all processing facilities.

“We want to help consumers understand that the meat industry as a whole, really does hold consumers safety as a top priority,” Rentfrow said. “Everyone is doing their best to make sure food is safe and plant employees are well and ready to work.”

Consumers can do their part by avoiding overbuying.

“We can work together to make sure everyone has enough,” Garcia added.

Three Good Reasons for Early Castration of Bull Calves Kevin Laurent – Beef Extension Specialist, University of Kentucky

These are challenging times market wise and it is easy to dwell on the negative and become com-placent in our management. But in times like these we really need to explore every avenue to add value to our calves. If you watch the weekly market reports, you notice that we still have a significant number of intact bull calves being sold. Some producers choose to leave bulls intact until weaning to increase weaning weights. Bulls will be 5-15% heavier at weaning. However, chasing pounds in this manner comes at a discount.

Following are three good reasons to castrate bull calves early in life.

It’s the right thing to do. Research trials have shown time and time again that the earli-er calves are castrated the better. Early castration is associated with less pain, stress and trauma. In fact, research has shown that calves castrated from 1-7 days old showed very few behaviors associated with pain and their plasma cortisol levels were essentially the same as the calves left intact. Ask yourself. Would you be comfortable inviting your non-agricultural friends out to watch the castration of 500 lb. bulls? I know I wouldn’t. Here is a link to an excellent article on this subject by Dr. Michele Arnold that appeared in Drovers Journal in 2011. https://www.drovers.com/article/why-early-castration-bull-calves-important

Avoid the bull discount. Dr. Kenny Burdine has made price data comparisons for 550 pound bulls and steers since 2010. Over the last ten years, the average discount for 550 pound bulls was -$11.20/cwt. or roughly $62/head. In today’s market, a discount that large could be the difference between profit and loss. A 2018 article in Drovers Journal by Dr. Burdine explores the economics of bulls vs steers in more detail https://www.drovers.com/article/value-selling-steer-calves-vs-bull-calves

Keep them gaining. It is well documented that late castration results in depressed weight gains and an increase in sickness. Calves castrated at weaning or on arrival to background-ing operations can see a reduction in weight gain of a half a pound or more per day. This reduced performance usually lasts for 2-4 weeks post castration and these calves are twice as likely to get sick. Real-life examples of this was observed this past fall in our PVAP-Precondition projects. Producers who castrated at weaning saw heifers outgain steers dur-ing the precondition feeding period. Research data has proven definitively that calves cas-trated at less than 90 days of age and implanted will weigh the same at weaning. So, a $2 dollar investment and a little time will not only return that extra $60 per head at weaning, but also set that calf up for efficient postweaning gains during the precondition or background-ing period.

There is still ample time this spring to get those calves castrated before fly season and hot weather arrives. We have all heard the old cliché: “Somebody’s got to do it, might as well be you”. Well, I’ll change that statement slightly. If the calf was born on your farm: “It Needs to be You”.

https://www.drovers.com/article/why-early-castration-bull-calves-importanthttps://www.drovers.com/article/value-selling-steer-calves-vs-bull-calveshttps://www.drovers.com/article/value-selling-steer-calves-vs-bull-calves

Can I get COVID-19 by eating

contaminated food or meat or Is it safe

to eat food/meats if it has been

handled by a worker with COVID-19? According to the Food and Drug Administration

(FDA) and the United States Department of

Agriculture (USDA) there is no evidence that

COVID-19 can be contracted through food.

Currently, there is no evidence of the disease

being transmitted through food or meat. COVID-

19 is respiratory illness contracted via personal

contact. Traditional food safety measures and

thorough cooking should always be followed.

Can I get sick by handing food and/or

meat packages if COVID-19 has

contaminated the surface? According to the FDA and USDA there is no

evidence of COVID-19 being transmitted through

food/meat packages. In addition, according to

the FDA, you do not have to wash your food

containers to prevent COVID-19 infection.

Never try to wash meat in the sink or spray/dip

food products into chemicals commonly used for

household cleaning. You should wash your

hands or use hand sanitizer with at least 60%

alcohol content as soon as you can after

handling packages or leaving a retail

establishment to be safe. Be sure to disinfect

food preparation areas according to chemical

manufacture recommendations.

Can COVID-19 be transmitted through

imported food or packaging from

COVID-19 positive countries? According to the FDA and USDA there is no

evidence of COVID-19 being transmitted through

imported foods, meats, or packaging.

I’m hearing about meat plants being

closed due to workers contracting

COVID-19, will this cause meat

shortages? The meat industry is devoted to maintaining the

supply chain. Although some plants have

temporarily closed and others have slowed

production, the meat industry began to prepare

for interruptions in the supply chain once the

coronavirus began to spread globally. Currently,

the industry does not foresee any interruptions in

the supply chain. Those meat processing plants

that have closed are deep cleaning, beyond

normal cleaning and sanitizing, as well as they

are working the state and local health

department to reopen as soon as it is safe.

Consumers should not panic buy or stockpile

meats, but maintain traditional buying patterns.

What is the meat industry doing to

maintain the supply chain? Overall total meat sales have declined, but retail

sales have and continue to increase. The

temporary closure of restaurants and other food

service establishments have caused overall total

meat sales to decline. Restaurant and food

service meats are being transferred to meet the

needs of retail grocery stores. In addition, the

USDA-Food Safety and Inspection Service is

working with the industry to help ensure that the

supply chain remains intact and safe. Moreover,

the meat industry as a whole, is working very

hard to maintain the meat supply. Consumers

can help the meat industry to maintain

consistent supplies by avoiding panic buying or

stockpiling.

Talking Points: COVID-19’s Effects on the Meat Supply

Dr. Gregg Rentfrow, Ph.D.; University of Kentucky

Dr. Jonathan Campbell, Ph.D.; Pennsylvania State University

Dr. Lyda Garcia, Ph.D.; The Ohio State University

What are meat plants doing to help

their workers remain healthy during

the pandemic? Social distancing has become the new buzz

word. Part of the reason for some meat plants

reducing production is that they are trying to

institute and enforce social distancing. Most

plants are staggering shifts, break, and lunch

times along with installing tents to allow workers

to social distance. Furthermore, they are taking

temperatures and overall health assessments of

each worker at the beginning of each shift, and

workers are required to wear masks, gloves, and

eye protection. Plastic dividers are also being

installed when social distancing is not possible.

Workers that do become ill are still receiving pay

while they recover.

What is the USDA – Food Safety and

Inspection Service (FSIS) doing to

maintain the meat supply and staying

healthy? Mandatory meat inspection is the law. The

USDA-FSIS is working with the meats industry

to make sure meat inspectors are present at all

inspected processing facilities. If an inspector

becomes ill, a replacement or relief inspector is

sent to fulfil the duties; even inspectors that have

been promoted from day-to-day line inspection

are returning to meet the needs. In addition, the

FSIS is working with state and local health

departments to reopen closed plants to make

sure all workers are safe.

Overall thoughts The meats industry, the USDA, and farmers are

trying to maintain the supply chain.

Understandably, the media is reporting on the

meat plant closures and slowed production.

Please understand everyone is trying to make

sure safe, healthy food is available to

consumers. Meat plants that have closed are

testing employees for COVID-19, performing

deep cleanings in the plant, instituting safety

measures including Personal Protective

Equipment (PPE), and promoting social

distancing, as well as working with state and

local health departments to reopen as soon as

possible. Consumers can help by avoiding

panic buying and stockpiling. By working

together, we can make sure there is plenty for

everyone.

As pasture growth begins, rotate through pastures quickly to keep up with the fast growth of spring.

Creep-graze calves and lambs, allowing them access to highest-quality pasture.

Finish re-seeding winter feeding sites where soil disturbance and sod damage occurred.

As pasture growth exceeds the needs of the livestock, remove some fields from the rotation and allow growth to accumulate for hay or haylage.

Determine need for warm season forages.

Flash graze pastures newly seeded with clovers to manage competition.

Keenan Bishop, County Extension Agent for Agriculture and Natural Resources Education

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