1. business and industrial
2. agriculture and forestry
3. agriculture

wisconsinfarmersunion.com
Central Sands meeting offers
insight on high capacity wells.
Wilsons recognized for years of
dedication to WFU.
Page 6
Page 8
Annual county meeting
season is underway.
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Wisconsin Farmers Union News
United to grow family agriculture
November 2014
Volume 71 | No. 9
What’s on Your Fork?
Local food efforts cropping up around the state
Danielle Endvick
Communications
Director
arm to Table.
Field to Fork.
Pasture to Plate.
Barn to Bowl ...
Whatever you want to call it, the
trend of bringing local food back
to the table is catching on all across
America’s Dairyland.
U.S. Postage
Paid
Permit No. 203
Eau Claire, WI
Wisconsin Farmers Union
117 W. Spring St.
Chippewa Falls, WI 54729
Return Service Requested
NON-PROFIT
F
Although the notion of nourishing
our bodies with locally grown
goodness is nothing new (heck,
our ancestors did it way before it
was “cool”) there’s no denying its
growing emphasis, with restaurants
specializing in local fare cropping up
around the state.
Meet at the Farm Table
One such restaurant has been
creating a buzz in the small Northwoods
community of Amery. Farm Table
Restaurant opened in October, offering
fresh from the farm cuisine suited to the
harvest seasons.
The restaurant began taking shape
last year around the same time as
its fellow tenant, the Hungry Turtle
Farmers Cooperative, which is working
to return consumers to their roots and
connect the community with area
farmers.
“Already we’ve had people in the
community who have responded very
positively,” said Bobby Maher, director
of the Hungry Turtle Learning Center.
“The goal is to showcase the local food
that’s being grown here while also
incorporating the idea of seasonality and
educating people about the great grassfed beef — or many other products —
being grown right up the road.”
Farm Table, along with the
Hungry Turtle Learning Center —
which focuses on food education for
community members, farmers and
entrepreneurs — and the cooperative’s
warehouse are housed in a historic
building at 110 Keller Avenue North in
downtown Amery.
Above: The Hungry Turtle
Learning Center is among
local food efforts taking root
in Amery. Right: The menu
at Farm Table Restaurant
changes seasonally based on
ingredients provided by the
13 farms of the Hungry Turtle
Farmers Cooperative and
other local producers.
“Years ago the building was
a livery stable and throughout
the years it had been an auto
dealership,” Maher said.
The large, open-floor design
provided ample space for the
Hungry Turtle operations. The
building has been renovated —
though it still retains its historic
charm with some of the original tin
ceilings and old wood floors.
Space has been set aside for
a future community kitchen that
will be used for cooking classes
and offered as incubator space for
farmers seeking to add to their
income with value-added products.
Farm Table menu offerings are
built around ingredients supplied by
the cooperative’s 13 farms and other
regional producers.
“The menu rotates based on
availability from the farms,” Maher
said, noting diners might expect
dishes featuring goat cheese,
squash, buttermilk, roasted lake
trout, fresh-picked mushrooms or
even crayfish.
“One of the things they’re doing
as well has been working with the
farms, too, to be preserving and
pickling vegetables to extend their
season and also help customers
understand that while there might
not be fresh, local tomatoes right
now, they can be made into tomato
jam or chutney and used throughout
the fall and winter.”
The restaurant is open
Wednesday through Sunday. In
favorable weather, diners can enjoy
the outdoor patio.
Continued on p.2
Page 22
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wisconsinfarmersunion.com
Wisconsin Farmers Union News
A publication of
Wisconsin Farmers Union
117 W. Spring St.
Chippewa Falls, WI 54729
ph: 715-723-5561 • 800-272-5531 • fx: 715-723-7011
www.wisconsinfarmersunion.com
WFU Board of Directors
Darin Von Ruden
President
District 5
608-634-4695
Craig Myhre
Vice President
District 4
715-983-2167
Dennis Rosen
Secretary
District 2
715-265-4519
Mark Liebaert
Treasurer
At-Large
715-398-5234
Janet Nelson
District 1
715-455-1755
Ed Gorell
District 3
715-287-3383
Patty Edelburg
District 6
715-445-2003
Tina Hinchley
District 7
608-764-5090
W. Michael Slattery
District 8
920-863-2996
WFU State Office Staff
Tom Quinn
Executive Director
715-723-5561 • [email protected]
Diane Tiry
Administrative Assistant
715-723-5561 • [email protected]
Cathy Statz
Education Director
715-723-5561 • [email protected]
Amanda Kollwitz
Accounting/Member Services
715-723-5561 • [email protected]
Danielle Endvick
Communications Director
715-471-0398 • [email protected]
Deb Jakubek
Regional Membership Coordinator
715-590-2130 • [email protected]
Sarah Lloyd
Special Projects & Membership
608-844-3758 • [email protected]
Kara O’Connor
Government Relations Director
608-514-4541 • [email protected]
Zach Herrnstadt
Government Relations Associate
608-234-3741 • [email protected]
David Wright-Racette
Policy Organizer
608-514-2031 • [email protected]
Julie Burgess
Kamp Kenwood Caretaker
715-723-6137 • [email protected]
Newsletter Editor, Layout & Design: Danielle Endvick
Printed by: Leader Printing, Eau Claire, WI
Bulk Rate postage paid in Eau Claire, WI
wisconsinfarmersunion.com
Farmers Union News
Local food Continued from p.1
The Hungry Turtle model
The Hungry Turtle Learning Center is also
helping youth get excited about the local food
movement through the Turtle Scouts program,
which offers a variety of agricultural educational
activities.
On Nov. 14-15, the learning center will offer
a variety of classes in its inaugural Hungry
Turtle Weekend. Topics will range from home
brewing coffee to extending the growing season
to fermenting produce to baking bread and more.
Yoga and a rural art gallery will be among other
offerings.
Maher said the combined local ventures have
been a community effort. His hope is they can be
a model for other rural communities.
“As we are up and operational, it’s our goal
to share what we’re doing and create this food
hub model that we can maybe replicate in more
communities,” he said. “The way we are living
now is not sustainable, but by finding ways for
people to interact with the food in the restaurant
and get it through the co-op — we’re working to
connect communities with their own farms.”
In a way, the process works in reverse, too.
“Many of these farms primarily market in the
Twin Cities, so part of our effort is in reconnecting
them to the community,” Maher said.
For more information about these efforts,
visit www.hungryturtlefarmers.coop or
www. ameryfarmtable.com.
WFUWFU
NewsNews
• November
| Fall 2014
2010
Gather at the Farm Kitchen
Sauk County to meet at local food venue
Attendees to the Sauk County Farmers
Union annual meeting at noon on Saturday,
Nov. 15 will have a chance to enjoy the tasty
creations at another up-and-coming local food
venue, the Farm Kitchen.
The Baraboo restaurant came under new
ownership in March and the management has
made a point of trying to source local foods.
“The new owner is keeping some old
standbys on the menu but really wants to
incorporate more local foods and get in touch
with area farmers to source those,” said Sauk
County Farmers Union President Pat Skogen.
Skogen will be stepping down from her
presidency at the meeting due to a recent
move to Green County.
“We’re really hoping for a good turnout
for the election,” she said. Members will also
hear from a speaker on frac sand impact in the
state and have the opportunity to craft policy
resolutions for discussion at the annual state
convention.
Skogen noted that the restaurant, at S5718
State Road 123, is near the entrance of
Devil’s Lake State Park. Plan to attend the
meeting and allow extra time to tour one of
state’s most scenic treasures!
For more information contact Skogen at
608-393-6109.
Now Hiring: Caretaker for Camps and Events Facility
Wisconsin Farmers Union is seeking a
full-time caretaker and site manager for its
Kamp Kenwood facility on Lake Wissota near
Chippewa Falls. The position is year-round and
includes both salary and housing on the grounds.
The full facility is open from mid-April to midOctober. A limited, partial rental is available in
the off season.
General Position Description
The Kamp Kenwood Caretaker position
responsibilities include care of the site and
facilities, as well as the booking and oversight
of public events.
The caretaker will provide regular site
maintenance services including: cleaning and
minor repairs to buildings, care of the beach area
and grounds, ordering supplies, maintaining
equipment, set-up and clean up before and after
activities and events, coordination of contractors
and volunteers, oversight and security during
events and programs.
Caretaker responsibilities include managing
bookings for public events and rentals and
providing assistance in planning for site use.
Events may include weddings, family
gatherings, business meetings, camps, etc. The
position involves very busy times, especially
during the summer season, and at times
additional personnel or volunteers are needed to
complete the work on schedule. The caretaker
is responsible for managing additional help or
volunteers,
Compensation: Salary and Residence Provided
The caretaker position is a year-round salaried
position and requires residence in the on-site
home. Housing and utilities are provided as
part of the compensation package. Medical
insurance benefits, employer IRA contribution,
short and long term disability, accidental death
and dismemberment policy and PTO time are
provided.
***Application Deadline: November 5***
Please apply by providing an introductory
letter, resume and references or work experience
summary to [email protected] or:
Wisconsin Farmers Union
117 W Spring Street
Chippewa Falls, WI 54729
WFUNews
News •| November
2014
WFU
Fall
November
20102011
wisconsinfarmersunion.com
Farmers Union News
wisconsinfarmersunion.com
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WFU stands up to repeated political attacks
Darin Von Ruden
President
I
n the past couple of
months, Wisconsin
Manufacturers
and Commerce, a
Madison-based corporate lobbying
group, mailed a series of postcards and
aired radio and television ads in the
Chippewa Valley attacking Wisconsin
Farmers Union member Jeff Peck for
his leadership in the Chippewa County
Farmers Union. These mailings not
only attack Peck, who is running for
State Assembly, but also claim that
WFU supports policies that hurt the
state of Wisconsin. Nothing could be
further from the truth.
WFU and its members have been
working to support family farms and
rural communities across the state
since 1930. We support policies
that promote family agriculture
and sound conservation, organize
field days and educational events
for farmers, provide leadership in
developing cooperative business
enterprises and operate a summer
youth camp on Lake Wissota that
served over 350 local children this
year alone.
We are proud of our efforts. We
are also proud to provide a voice
for farmers and rural citizens to
balance the power and influence
that corporate money plays in
today’s policy making process.
Because of this, we would be remiss
in neglecting to address WMC’s
baseless attacks.
These attacks, which criticize
WFU and our members for a position
we took in 2010 supporting the
Clean Energy Jobs Act, draw from a
deeply flawed and methodologically
dubious report released in late 2009
by the Wisconsin Policy Research
Institute.
Though the proposed bill that
resulted from the Clean Energy Jobs
Act hasn’t been actively debated in
the legislature since 2010, WFU
stands behind the position of
support that we took four years ago.
According to a study released
by The Public Service Commission
of Wisconsin in early 2010,
Wisconsinites would have seen
energy savings of 1.4 billion dollars
if the legislature had passed the
Clean Energy Jobs Act substitute
bill. The bill would also have led
to a decrease in average residential
electricity bills over a 10-year
span, providing financial relief to
Wisconsin citizens.
Moreover, we stand by our current
positions supporting renewable
energy, which our members believe
is the right path forward for farmers
and for the state of Wisconsin. For
example, WFU supports the Clean
Energy Choice Bill, a proposal that
would make it easier for farmers
and other small businesses to install
renewable energy systems without
prohibitively high installation costs
or the fear of legal retribution from
utility monopolies.
Another great aspect of Clean
Energy Choice? It would advance
renewable energy in Wisconsin
without costing taxpayers a dime.
Unfortunately, WMC and its allies
have fought against Clean Energy
Choice tooth and nail, despite the
fact that it would create jobs and
enhance profitable renewable energy
opportunities.
So, why is WMC coming
after Wisconsin’s family farmers
and trying to influence our local
elections? They want to eliminate
the rights of citizens and their
local governments to address basic
development decisions. Time and
time again, WMC has fought to
keep control out of the hands of the
majority of Wisconsinites.
The last legislative session’s record
speaks for itself. On two occasions
this year, WMC pushed to pass
bills that would have undermined
the ability of local governments to
manage the development of frac
sand mining operations. These bills
would have stripped away the right
of local governments to balance
development
with
protecting
property values, the environment
and the health of their citizens. WFU
stood with the citizens of Wisconsin
in support of local control.
WMC’s assault on the rights of
the people of Wisconsin doesn’t stop
there. They also supported bills that
would have made it harder for farmers
harmed by a utility company’s stray
voltage to seek compensation and
easier for big money lobby groups
to hide their campaign activities
from voters. Again, WFU stood with
family farmers and the people of
Wisconsin and opposed these bills.
Since our inception, WFU has been
committed to building a sustainable
economic system in which family
farms, rural communities and all
citizens have the opportunity to
thrive and prosper. To say otherwise
is both misleading and dishonest.
We think the people of Wisconsin
are smart enough to figure out the
real facts: that Wisconsin Farmers
Union stands with farmers and
the citizens of Wisconsin, not big
business and monopolies. It was true
at our founding in 1930, it was true
in 2010, and it remains true today.
Tired of lies and scare tactics taking over our
elections?
We are, too.
Wisconsin Manufacturers and Commerce, a Madison-based corporate lobby group, is attacking Assembly
Candidate Jeff Peck and his leadership in Chippewa County Farmers Union with falsehoods and fear-mongering.
Here is the truth about policies that Wisconsin Farmers Union stands for,
things that WMC has stood against. We believe in:
• Local control over frac sand mining decisions.
• Full disclosure of campaign donations and reducing the
amount of money in politics.
• Clean Energy Choice, which — at zero cost to taxpayers —
would make it easier for farmers and small business owners to
host renewable energy systems without fear of reprisal from
utility monopolies.
• Fair compensation for farmers who are harmed by a utility
company’s stray voltage.
To learn more visit www.wisconsinfarmersunion.com.
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Farmers Union News
WFU
News
• November
WFUWFU
News
News
| November
| Fall 2014
2010
2011
Putting BadgerCare on the map: Medicare on the ballot Nov. 4
Kara O’Connor
Government Relations Director
O
n Nov 4th, over 2.7 million
Wisconsin residents in 20
counties will have a chance to
weigh in on whether the state
should accept federal Medicaid
funds for BadgerCare. Accepting the federal
funds would give nearly 85,000 Wisconsin
residents the opportunity to obtain health
insurance coverage through BadgerCare, the
state’s Medicaid program. Twenty-eight other
states have already accepted such funds.
Referenda on the BadgerCare question are on
the ballot in the following counties: Bayfield,
Chippewa, Clark, Dane, Douglas, Dunn, Eau
Claire, Florence, Iron, Jefferson, La Crosse,
Lincoln, Milwaukee, Oneida, Outagamie,
Portage, Rock, St Croix, Wood, and the City of
Kenosha.
In Chippewa County, for example, the ballot
question will read:
“Shall the governor accept federal funding
for the expansion of Medicaid/Badgercare in
Wisconsin to cover persons with incomes up to
138% of the federal poverty level?”
Wisconsin Farmers Union encourages voters
to VOTE YES on the BadgerCare question this
November!
Obtaining health insurance is a perennial
challenge for farmers. Like other self-employed
Counties with Badgercare Referenda
individuals, many farmers find it difficult to
obtain affordable health insurance. Even if
purchasing an individual plan is financially
within reach, farmers are sometimes excluded
from private health insurance plans because
insurance companies consider farming too
“risky” of a profession.
As a result, some farm families turn to
Medicaid/BadgerCare in order to have health
insurance and receive preventative care, rather
than waiting until they are very sick and using
the emergency room.
As of 2011, according to the most recent data
available, 11,000 members of farm families in
Wisconsin received health insurance coverage
through BadgerCare.
Lack of access to health insurance is also a
barrier to young people getting started in farming.
It is not uncommon for farm families to turn to
BadgerCare during those first few very lean years
of starting a farm operation, and then graduate to
private health insurance as the farm becomes more
profitable. Agriculture is an important economic
engine in many counties in Wisconsin, and we all
benefit in the long run when we give new young
farmers a helping hand into the profession.
Finally, Medicaid funds are a critical resource
for rural hospitals. Due to significant low
income populations in rural communities,
rural hospitals rely disproportionately on
reimbursements from Medicaid. Without
adequate Medicaid coverage, rural hospitals face
the prospect of treating more patients without
insurance in the emergency room, at significant
expense to the hospital and ultimately to other
patients.
Accepting federal funds for Medicaid/
BadgerCare in Wisconsin just makes sense.
Wisconsin taxpayers are paying for citizens in
other states to enjoy the benefit of Medicaid
expansion, without seeing any of that benefit
ourselves. Wisconsin Farmers Union urges your
support of the BadgerCare advisory referendum
on the November 2014 ballot.
Be a Voice in the Policy Process: Writing a Resolution
It’s that time of year again — want to have your voice heard? Maybe even
have your opinion voiced to the Wisconsin State Legislature or United States
Congress? Get out your pen and paper!
As county meetings get underway around the state, it’s the perfect time to
write up policy resolutions. A resolution is a short statement that expresses
your opinion about what the state or federal government should or shouldn’t
do. (See the following italicized example.)
Anyone can write a resolution! A resolution does not have to be long,
complicated or formal. If you have an idea for a resolution, feel free to
contact David Wright-Racette or Zachary Herrnstadt on the WFU policy
staff. They are very happy to work with you to get your ideas on paper.
David: 608-514-2031 or [email protected]
Zachary: 608-234-3741 or [email protected]
Once you have a resolution written, send it to your county/local president.
Resolutions will be discussed at county meetings around the state in advance
of our annual convention in January. Following is an example of a resolution
that was submitted by a county chapter that became part of WFU policy:
Whereas, the status of white and yellow sweet clover and other nectar-producing
plants are defined by the Wisconsin DNR as “undesirable species;” and
Whereas these crops are a significant floral source for honey production in
Wisconsin; and
Whereas, the Wisconsin DNR is in the process of changing the status to
“invasive species,” and
Whereas, the invasive status would prohibit the purchase and planting of
white and yellow sweet clover.
Therefore, be it resolved that the Wisconsin Farmers Union go on record
as being in favor of retaining the current status of white and yellow sweet
clover and other nectar-producing plants and take action to work with the
Wisconsin DNR, USDA, and other government entities, as needed, to ensure
that seed for these crops may continue to be purchased and planted.
Could you write a resolution like this? Sure! Could you vote on it? Absolutely!
We hope you will take an active role in the WFU policy process this year.
WFUNews
News •| November
2014
WFU
Fall
November
20102011
wisconsinfarmersunion.com
Farmers Union News
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Legislative Roundup: Exciting Issues on the Policy Horizon
Zachary Herrnstadt
Government Relations
Associate
There are a number of interesting
issues that could move to the forefront of policy discussions during
the upcoming legislative session. In
this article, I focus on three of those
issues, all of which the WFU policy team believes could
become hot topics during the coming months.
WFU has taken a stance on some, but not all, of these
issues. With annual county chapter meetings currently
taking place throughout the state, and the state convention
quickly approaching, now is the perfect time to have some
robust yet thoughtful conversations about these subjects.
Issue 1: Manure Irrigation
The practice of applying livestock manure or process
wastewater through irrigation equipment (known as
manure irrigation) could become a point of contention
during the next legislative session. Manure irrigation is
a controversial topic, with farmers and rural residents
holding varied opinions on the issue. Some believe the
practice should be regulated or even banned due to odor
issues and the risks to human health and the environment
that may accompany aerial spreading. Others argue that
when done properly, manure irrigation poses little health
risk and, because the practice allows for the distribution of
manure during the growing season, could actually present
environmental benefits when compared with more
traditional methods of manure spreading which require
more concentrated applications in the spring and fall.
There is a good possibility that some form of legislation
will be introduced in the next session addressing manure
irrigation. As an organization, WFU has yet to weigh in
on the practice but will likely be under increasing pressure
to do so. In order to better understand the pros and cons
of the practice, UW-Extension established a manure
irrigation work group in 2013 comprised of scientists,
farmers, government officials and interest groups. Some
members of this group are currently conducting research
that is addressing some of the remaining questions about
manure irrigation. If you are interested in this topic, be
sure to visit the working group’s website (http://fyi.uwex.
edu/manureirrigation/) which is full of useful information
and resources.
Since this issue could come up in policy discussions
this year, members of the WFU staff are working to
assemble a workshop panel to discuss manure irrigation at
the annual convention, coming up Jan. 23-25 at The Plaza
in Eau Claire. This panel will be composed of farmers,
members of the manure irrigation working group and
other experts on the topic. Stay tuned for further info.
Issue 2: GMO Labeling
It is only a matter of time before legislation is introduced
in Wisconsin related to the labeling of foods containing
genetically modified ingredients. Recent GMO labeling
measures were defeated in California and Washington.
However, earlier this year, Vermont became the first state
to pass such a law, with Maine and Connecticut following
closely behind. Opponents of labeling assert that there is
no proof that GMOs pose a health risk and that labeling
is therefore unnecessary, misleading and would result in
higher food prices. Supporters of GMO labeling contend
that additional studies exploring the impacts of GMOs
are necessary, and that regardless of the results of those
studies, consumers have a right to know what is in the
products they purchase and the food they eat.
When legislation regarding GMO labeling is
introduced in Wisconsin, WFU will undoubtedly be
asked to weigh in on the issue. Current WFU policy states
“WFU supports the use of GMOs when those products
are labeled as such.”
Issue 3: Food Safety Modernization Act
Signed into law in 2011, the Food Safety Modernization
Act (FSMA) calls on the Food and Drug Administration
(FDA) to institute a number of standards that will affect
produce farmers, food processors and consumers in a
variety of ways. In January 2013, FDA released drafts
of two of these proposed standards. The first, known as
“The Produce Rule,” unsurprisingly covers standards for
growing, harvesting and packing produce. The second,
known as “The Preventative Controls Rule,” focuses on
safety protocol for facilities that process food for human
consumption.
Many members of the public, including farmers, food
entrepreneurs and consumers, found these rules to be far
from perfect, expressing a variety of concerns to FDA
during the initial commenting period. Some pointed out
that the Produce Rule contained language that would have
created additional and unnecessary hardships for family
farms and organic farmers. Aspects of the rule would also
have discouraged certain sustainable farming practices.
Others felt that parts of the Preventative Controls Rule
were financially prohibitive and unnecessary for small
food processing operations (such as the farmer that sells
jams made in his or her kitchen.) Still others expressed
concern that the rules would slow the development of
local food systems and value-based supply chains.
On Sept. 19, FDA released revisions of the proposed
rules that appear to address many of the concerns expressed
during the initial public comment period. An additional
commenting period, in which individuals and groups
have the opportunity to address the proposed revisions,
began on Sept. 29 and will run through mid-December.
Information about the proposed changes, as well as the
rules themselves, can be accessed through the FDA
website (http://www.fda.gov/Food/GuidanceRegulation/
FSMA/).
Currently, there is no mention of FSMA in WFU policy.
With both the Produce and Preventative Controls Rules
inching closer to implementation, it could be pertinent
to include FSMA in the policy discussion at your county
chapter’s annual meeting.
Feel free to contact me if you have questions about
the three issues outlined above or would like information
regarding any additional policy issues in which you
are interested. I’d also be happy to look over any draft
resolutions or answer any questions about the WFU
policymaking process!
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Farmers Union News
WFU
News
• November
WFUWFU
News
News
| November
| Fall 2014
2010
2011
A Way Forward for Wisconsin
Michigan’s Model for High Capacity Well Regulation
O
n Sun.,
Oct. 12,
Wisconsin
Farmers Union
hosted James
Clift of the
Michigan Environmental Council
to present Michigan’s model for
high capacity well regulation. The
event was held at Camp Helen
Brachman in Almond, located
in the Central Sands region of
Wisconsin that has faced some of
the most acute pressure on water
use from high capacity wells.
A variety of people attended the
meeting including potato growers,
environmental groups, county
board members and legislators.
Sen. Julie Lassa, Rep. Scott Krug,
and Rep.Katrina Shankland each
said a few words at the beginning
of the event, noting how important
the issue must be to people who
showed up despite the fact that
the Packers were playing at the
same time. (They won 27-24.)
Members of the WFU Groundwater
Committee who attended included
Russ Brown, Genie Metoyer,
Rick Adamski and Bill and Peggy
Helmquest.
Regulation of high capacity
wells has been a hot topic in
the Central Sands as more and
more evidence suggests that the
concentration of high capacity
wells in the area combined
with the sandy soil has led to
significant drawdown of water
levels. The topic has been of
particular interest with recent
court decisions regarding high
capacity wells, including the
Richfield Dairy case in which
an administrative law judge
ruled that the Department of
Natural Resources must take into
account the cumulative impacts of
surrounding high capacity wells
when permitting a new well. The
DNR seems to be looking to the
legislature for guidance on how
to take cumulative impacts into
account, and Michigan offers an
intriguing model.
In 2003, Michigan had no
system for the regulation of high
capacity wells (wells that can
pump over 70 gallons per minute
or 100,000 gallons per day). As
the use of high capacity wells
became more common, especially
in agriculture, the state recognized
the need to exercise some control
over the wells given the amount
of water they are capable of
pumping. The challenge was to
come up with a system that could
meet the needs of water users —
especially farmers who have to
irrigate their crops — while at the
same time protecting the water
resources of the state.
First, Michigan needed a
way to measure water levels to
determine what impact proposed
high capacity wells would have
on the area water resources.
They discovered that the state
had access to comprehensive
data sets of fish populations and
water levels in the streams and
rivers across the state, and they
decided to use water flow in these
rivers and streams as the indicator
of aquatic health. If flow levels
became too low, then they would
know that the water in the area
was being adversely impacted. But
how low is too low?
A group of stakeholders was
formed that included farmers,
manufacturers, environmental
groups and many others. These
stakeholders met regularly to
negotiate how much water they
thought could be pulled out of
streams and rivers before the
resource was adversely impacted.
Streams and rivers were
classified into 11 different
categories ranging from small,
cold streams to large, warm
rivers. Then, using the fish
population data, they graphed
what fish lived in those rivers
and streams and used a model to
predict how the fish population
would change as water was
drawn out.
Above: The different types of flow removed to around .25,
of streams and rivers across thereby conserving 75% of the
stream’s flow.
the state of Michigan.
Once the levels of acceptable
withdrawals had been set, the state
Generally, as more water
began devising an online tool to
left the stream or river, fish
register high capacity wells, and
populations declined. In some
it has become one of the great
categories such as cool, large
strengths and selling points of
rivers the fish population did not
start to drop off until quite a bit of the Michigan model. Anyone can
water was drawn out, while some apply for a high capacity well
permit by simply going online
of the smaller streams started to
and putting in the location of the
lose fish much quicker.
well, what type of water source
The stakeholder group
they will be pumping from and the
negotiated levels of acceptable
pumping schedule.
withdrawal in each category.
Using the stream and river data
These levels became the limit for
that has been gathered by the
the maximum amount of water
that could be withdrawn from the United States Geological Survey
(USGS), the tool will place
surrounding rivers and streams.
the well into one of 5000 subThe challenge for the
watersheds in the state.
stakeholder group was to make
The tool looks at all the other
a judgment call as to how many
wells in the area and determines
fish they were willing to lose
how much water is being pumped
before water should stop being
withdrawn. In the example shown out, and adds the projected
pumping of the new well to
in the graph on page 7, they
decided to limit the proportion
Continued on page 7 ▶
▶
David Wright-Racette
Policy Organizer
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Michigan model from p.6
that total, thereby taking into account the
cumulative impacts of the surrounding wells.
It will then put the well into one of four
zones, A-D, with each zone having less water
available. If the well is in zone A or B, the
applicant can proceed drilling their well
the next day, which is the case for about 75
percent of the applications.
If the well is in zone C or D, there has to
be a site-specific review by someone from
Michigan’s Department of Environmental
Quality. The agent will go the site of the well
and take measurements from local streams and
rivers to determine how much water is really
available. They try to do the review within 10
days, but it can take up to three weeks to get
the person a permit. (By contrast in Wisconsin
it can take six to eight months to get a permit
due to the backlog of applications.)
If there is enough water to accommodate
the well without an adverse impact on the
water, the permit seeker is given the goahead. The adverse impact is defined by the
water levels the stakeholder group set, such
as preserving 75 percent of the flow in small,
warm streams. This is the minimum amount
of water flow that must be maintained at all
times, no matter how many new wells come in.
If there is not enough water available to
accommodate the new well, the department
will engage the local water users and ask them
to voluntarily turn down their wells to free up
water for the new user.
Why would anyone voluntarily turn down
their well? A quick legal lesson is helpful.
Michigan, like Wisconsin, operates under
Riparian water law, which means that
everybody has the right to a reasonable use of
water. If you buy property and want to put in
This graph shows the rate at which fish populations decline in small warm streams as more and
more water is removed.
a well, you have the exact same right to water
as a neighbor who has been pumping his well
for 30 years. This may seem counterintuitive
at first, but water is unlike other resources. It
moves around and the water that was under
your land today will be under someone else’s
land next month.
If someone pumped all the water in an area
dry, the people in that area could bring a Riparian
lawsuit against that person because they were
denied access to a reasonable use of water.
For the six years that Michigan’s system
has been in place, not a single Riparian suit
has been filed. By engaging local water users
and raising knowledge levels of water use
and Riparian water law, Michigan has created
a system that allows everyone a reasonable
use of water without depleting the resource.
If someone wants a well under
Riparian law, the answer must always
be yes. However, others in the area may
be compelled to lower their water use to
accommodate another’s right to reasonable
use of water, and Michigan has made it clear
how much water can be withdrawn from
the rivers and streams before use becomes
unreasonable.
Wisconsin faces its own unique challenges
with groundwater withdrawals from high
capacity wells, and we do not yet have all
the data that is needed to put a system like
Michigan’s in place. However, Michigan
offers an intriguing framework that
Wisconsin could shape and mold to create a
system that works for everyone.
Left: Stakeholders from around Wisconsin met
Sun., Oct. 12 at a meeting hosted by Wisconsin
Farmers Union for meaningful discussion on
balancing the needs of manufacturers, farmers
and environmentalists as the state looks at
addressing the regulation of high capacity wells.
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WFU
WFU News
News• November
| November2014
2011
WFU presents ‘Builders Award’ to Wilsons
Farmer’s Share of Retail Food Dollar
Did you know that farmers and ranchers receive only 15.8* cents of every food dollar that consumers spend on
food at home and away from home?
According to USDA, off farm costs including marketing, processing, wholesaling, distribution and retailing
account for more than 80 cents of every food dollar spent in the United States.
Wisconsin Farmers Union has presented its honorary Builders Award to Ron
and Christine Wilson of Balsam Lake in recognition of their years of service and
commitment to the Polk-Burnett County Farmers Union chapter.
Farmers Union President Darin Von Ruden presented the award to the couple
during the Summer Conference in August at WFU Kamp Kenwood on Lake
Wissota and shared the appreciation of Farmers Union members for the Wilsons’
years of service.
“Ron and Christine have always been willing to step forward and take on the
important jobs that make an organization work. They have a sincere commitment
to the value of family farming, and have shown that support over many years,”
Von Ruden said.
Ron served as president of his local Farmers Union chapter since 1985,
stepping down just this fall, and Christine has served as secretary for a number
of years. Over the years the Wilsons have actively organized and promoted
local meetings, helped plan day camps for area youth, organized booths at dairy
breakfasts and represented the chapter at state meetings. Christine has been a
long-time youth program leader, and one of their daughters received the Farmers
Union Torchbearer Award. Ron and Christine’s donated honey has been a favorite
fundraising item at the annual WFU Foundation auction.
“The Builders Award is the highest level of recognition and respect that
Wisconsin Farmers Union provides,” Von Ruden said, “and we are proud to
present this award to Ron and Christine to honor them for their contributions to
Farmers Union and to family farming.”
Save the Date!
WFU 84 th annual State Convention
Jan. 23-25, 2015 at The Plaza in Eau Claire.
More details will be coming soon.
Bacon
1 Pound
Top Sirloin Steak
1 Pound
Bread
2 Pounds
Fresh Carrots
5 Pounds
Wheat Bagel
1 - 4 oz. bagel
Retail: $6.06
Farmer: $.99
Retail: $8.79
Farmer: $2.51
Retail: $2.19
Farmer: $0.14
Retail: $4.39
Farmer: $1.09
Retail: $0.96
Farmer: $0.01
Cereal
18 Ounce Box
Tomatoes
1 Pound
Eggs
1 Dozen
Flour
5 Pounds
Boneless Ham
Price per Pound
Retail: $4.69
Farmer: $0.05
Retail: $2.99
Farmer: $0.31
Retail: $2.69
Farmer: $1.09
Retail: $2.39
Farmer: $0.68
Retail: $4.39
Farmer: $0.99
Lettuce
1 Head (2 Pounds)
Milk
1 Gallon, Fat Free
Potato Chips
Lays Classic, 10.5 oz
Fresh Potatoes
Russet, 5 Pounds
Soda
Two Liter Bottle
Retail: $2.19
Farmer: $0.69
Retail: $4.29
Farmer: $2.15
Retail: $3.00
Farmer: $0.21**
Retail: $4.69
Farmer: $0.48**
Retail: $1.49
Farmer: $0.06
Farmer’s share derived from USDA, NASS “Agricultural Prices,” 2014.
Retail based on Safeway (SE) brand except where noted.
*Figure according to U.S. Department of Agriculture Economic Research Service
**Reflects August 2014 price.
www.wisconsinfarmersunion.com
September 29, 2014
Associate Members
Barron Veterinary Clinic, LTD
Cooperative Network
Dallman Insurance Agency, LLC
Douglas County Land & Water Conservation Dept.
Farley Center for Peace, Justice & Sustainability
Hay River Pumpkin Seed Oil
Michael Fields Agricultural Institute
Oconto Electric Co-op
People’s Food Co-op
Statz Brothers Inc.
United Cooperative
Vernon Electric Co-op
Viroqua Food Cooperative
Thank you for your continued support!
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As Co-op Month closes, a look ahead at convention youth events
Cathy Statz
Education Director
O
ctober Co-op Month saw
Wisconsin Farmers Union
participating in a number of
special events around the state.
Summit Credit Union brought together co-ops for a
Co-op Connection event Oct. 4 in Madison, which
showcased cooperatives to nearly 3,000 attendees.
Barron and Dunn County cooperative communities
co-hosted October Co-op Month meals in Barron
and Menomonie, respectively; each event traditionally reaches over 1,000 cooperative owners and
community members. WFU had booth representation at all of these great events.
New this year, WFU will be staffing a booth at the
Haunted Hustle 5K event, organized by Group
Health Cooperative of Eau Claire. WFU and Group
Health are part of a new group, the Cooperative Alliance of the Chippewa Valley, organized to further
awareness and understanding of the cooperative
opportunities available to residents locally.
Wisconsin Farmers Union is also coordinating a Coop Career Day for ag, business and social studies
students from Westby High School, in cooperation
with the Vernon County Cooperative Association.
October is a great month for Farmers Union to join
in celebrating cooperatives while introducing people
to WFU’s activities and programs.
Cooperative education for young people is a yearround feature of the WFU education department.
Youth in grades 7-12 should save the date and plan
to attend the WFU State Convention, joining Farmers Union youth from around the state at the Plaza
Hotel in Eau Claire, Jan. 23-25, 2015.
Sponsored in part by the CHS Foundation, the
Co-op Convention for Senior Youth officially begins
on Saturday morning, with volunteer activities and
a social room available on Friday evening. The
program, open to junior and senior high youth and
their guests, as well as youth leaders, features guest
speakers, fun activities and fellowship with Farmers Union friends. Younger youth are welcome to
attend, if joined by an adult or Senior Youth. The
program will feature some free time on Saturday
afternoon for youth to relax with friends and/or to sit
in on the WFU annual meeting.
All youth are invited to attend the Convention
Banquet on Saturday night. The banquet will close
with the Torchbearer Ceremony, a special recognition
of those Farmers Union youth who have completed
five years of Senior Youth activity. A youth dance
will follow.
Youth activities continue on Sunday morning with
an ecumenical service, breakfast and the continuation of the Youth Convention Co-op Program. The
youth activities conclude with the Sunday lunch.
and meals covered. All other youth rooms are the
responsibility of the family or county/local Farmers
Union organization; those arrangements need to be
made directly with the hotel.
See the convention information below for details.
Reserve rooms by December 30th for guaranteed
room block. Check with your County Youth
Leader or Treasurer to see if youth rooms will be
subsidized by your county’s organization.
A registration fee of $30 (early bird rate) covers all
meals and materials for youth. A late fee will apply
for registrations received after January 9, 2015.
I can help interested youth make arrangements for
roommates or carpooling for youth who are not
attending with a county group; contact me at cstatz@
wisconsinfarmersunion.com or at 800-272-5531.
Torchbearer and SYAC rooms and meals will be
reserved and paid by WFU. Collegiate volunteers
are also welcome and will have their shared rooms
Have a wonderful holiday season and thanks to
the WFU Youth Leaders for your volunteer efforts.
See you in January!
SENIOR YOUTH: CATCH UP WITH YOUR
FARMERS UNION FRIENDS AT CONVENTION!
WHO: Grades 7-12 (younger youth welcome if accompanied)
WHAT: WFU Youth Co-op Convention
WHEN: January 23-25, 2015 (official youth activities begin Saturday morning)
WHERE: The Plaza Hotel & Suites, 1202 W. Clairemont Ave, Eau Claire, WI
800-482-7829 - www.plazaeauclaire.com
HOW: Talk with a youth leader or contact Cathy at 800-272-5531 or [email protected]
Farmers Union youth from around the state are invited to attend this weekend program featuring
cooperative speakers and activities, free time with friends, and a great opportunity to learn more about
the Farmers Union organization, all at a great hotel with swimming pool!
NOTE FOR PARENTS: $30 early bird registration fee to WFU will cover all meals for youth of all
ages. Activities are geared to 7-12th graders, though younger children are welcome to participate with
an adult or older sibling. Lodging costs are your own responsibility (or contact your youth leader or
county treasurer for funding availability). Go to www.plazaeauclaire.com for hotel information.
TO REGISTER for the program, contact Cathy at the WFU state office or register online at www.
wisconsinfarmersunion.com. A signed consent form and onsite adult contact person is required for
all youth in attendance; contact Cathy for more information. A late fee will be added to convention
registrations received at the WFU Office after the early bird deadline. Cancellations must be received
in writing or email by the final registration deadline in order to receive a refund.
FOR ROOM RESERVATIONS, call the Plaza Hotel & Suites at 800-482-7829 and be sure to mention
you are with the Wisconsin Farmers Union group (block number 8325). Special room rate is $83 (plus
tax); reserve rooms no later than December 30, 2014.
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Farmers Union News
Annual Meetings ...
Tis the Season!
For annual meetings, that is.
Each fall, county chapters of
Wisconsin Farmers Union
gather to discuss what the
group has been up to and to
elect officers and develop
policy resolutions about
issues of concern prior to
the WFU state convention.
The meetings are a great
way to meet local folks and
learn more about WFU!
See the opposite page for a
schedule of upcoming meetings. Other are still being
planned. We hope to see
you soon!
A Harvest Celebration
Bill Klingelhoets (left photo, center) and
Judy Olmanson (right photo, far right)
welcomed WFU members to their farm
for the Jackson-Trempealeau County
Farmers Union annual meeting Oct. 12.
Attendees enjoyed great fellowship and
a harvest potluck. The duo raises beef
cattle and runs a community-supported
agriculture program on their Fairchild
acreage, Breezy Knoll Farm.
Thank you Bill and Judy for hosting us!
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Annual Meetings
LaCrosse-Monroe County
7:30 p.m. complimentary buffet & 8:15 meeting
Wednesday, October 29
Hearty Platter, Kwik Trip Plaza North, Tomah
Contact: President Steve Honish, 608-378-4553
Taylor-Price County
7 p.m., Wednesday, November 5
Happy Joe’s Pizza, 909 Casement Ct, Medford
$7.69 dinner buffet available (at own cost)
Contact: President Linda Ceylor, 715-474-2271
St Croix County
7 p.m. meal & 8 p.m. meeting
Friday, November 7
Stanton Town Hall
2245 County Road T, Deer Park
Contact: President Jerry Croes, 715-269-5201
Vernon County
12:30 bowling/pizza & 2 p.m. meeting
Sunday, November 9
Nordic Lanes, 511 N Main St, Westby
Contact: President Jim Servais, 608-483-2800
Buffalo County
6 p.m., Friday, November 14
KD’s Homestyle Eatery
130 N. Eau Claire St, Mondovi
Contact: President John Gehrke, 715-926-4931
Kenosha, Racine, Jefferson & Walworth
7:30 p.m. meet and greet and 8 p.m. meeting
Supper on own
Friday, November 14
What’s The Point Bar & Grill
W6950 U.S. Hwy 12, Fort Atkinson
Contact: President Bill Neuhaus, 262-859-2549.
Sauk County
Noon, Saturday, November 15
Farm Kitchen
Wisconsin 123 Trunk, Baraboo
Contact: President Pat Skogen, 608-393-6109
Dane County
Brunch at 11 a.m., Sunday, November 16
Nora’s Tavern, 1843 U.S. 12, Deerfield
Contact: Secretary/Treasurer Teresa K. Johnson, 608-212-7253
wisconsinfarmersunion.com
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Food Hub wraps up second season
Sarah Lloyd
Special Projects
Coordinator
T heFoodWisconsin
Hub
Cooperative is
finishing up its
second season of
fresh produce and getting into planning
mode for season three. The cooperative,
which was incorporated in 2012 by a
group of farmers and the Wisconsin
Farmers Union, aims to secure profitable
markets for fresh produce and valueadded products and provide the sales,
marketing and logistics for farmers.
The Co-op makes it easy for retail,
institutional and food service businesses
to buy locally.
The Co-op started 2014 with 15
farmer members and now boasts 27
farmer members. Sales have been good,
and the business looks to double its sales
this year over last. The Food Hub sells
both conventional and organic produce,
including: zucchini, yellow squash, kale,
cucumbers, green peppers, tomatoes,
winter squash, green beans, sweet corn,
and potatoes. The co-op is also working
with a group of members that has locally
grown and/or processed value-added
products, such as teas, salsas, sauces,
maple syrup and pestos to move these
into the market.
The Hub has received support from
WFU in this start-up phase as well
as grants from the U.S. Department
of Agriculture and the Wisconsin
Department of Agriculture, Trade and
Consumer Protection. The primary
customer has been grocery stores but
distributors and schools are also among
the list of buyers.
Women’s Conference
Annie’s Project
January 17-21, 2015
Risk management training and
insights for your family farm or ranch
Women’s leadership development,
networking opportunities and
inspiration
Focus on Cooperatives:
Understanding the
business of teamwork
visit www.nfu.org/education for registration information
Clearwater Beach, Florida
Holiday Inn Conference Center
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Farmers Union News
What’s on Your Table?
with Diane Tiry
Venison Extras
I went on the hunt around the web to find you the tastiest and
best venison jerky and sausage recipes for you to use this
deer hunting season.
I have four sons who hunt on our 40 on opening weekend of
deer hunting season along with their father. Sometimes my daughter-in-law
and a girlfriend or two come along as well. Some years we have had as many
as six deer to butcher during the week of Thanksgiving and the jerky, sausage
and brat preparation continues on into January.
Most times we purchase a prepared seasoning packet to make things go along
more smoothly; however, I really want to try some recipes from scratch this
year to compare the difference. I have included an interesting summer sausage
recipe below that you might want to try.
Previously, I have made summer sausage in an electric smoker, but found a
great suggestion on how to hang your summer sausages more efficiently.
Instead of using the rack with hooks it was recommended on http://www.
smokingmeatforums.com/forum/thread/98552/summer-sausage-stuff-andsmoke-day-2-26-pics-q-view to use 6 feet of 1.5” dowel rod cut into 14.5”
lengths and then wrapped in foil. These smokesticks were used to hold the
summer sausage stuffed into casings. Whether you bake it in the oven or smoke
the sausage, it is best to have a meat thermometer to check the inside temperature
of the sausage for correct recipe doneness, about 165 degrees Fahrenheit.
My sons really love hickory and mesquite jerky, so I found some homemade
recipes that are included below. For preparing your jerky pieces, take a sharp
knife to slice the venison into 1/4-inch thick slices. (This is easier if the meat is
partially frozen. We use our electric meat slicer.) Slicing with the grain of the
meat will result in long strands of jerky that have more of a “tear and pull” texture while slicing against the grain will give you a softer, chewier jerky. Trim
any fat or connective tissue.
Put the meat slices in a large resealable plastic bag. Pour the marinade mixture
over the meat, and massage the bag so that all the slices get coated with the
marinade. Seal the bag and refrigerate for several hours, or overnight.
When ready to cook, start the smoker according to your directions or preheat
the oven or dehydrator. Remove the meat from the marinade and discard the
marinade. Dry the beef slices between paper towels. Arrange the meat in a
single layer directly on the grill grate.
We generally put our jerky in the oven on three racks that are stacked upon
each other and on a cookie sheet for the drip pan. The oven’s lowest temperature is set at 170 degrees Fahrenheit, and I place a wooden spoon about 3-6
inches from the top of the oven door to allow for moisture to escape. The smell
actually permeates the house and creates a feeling of satisfaction of a great
hunt and good food to look forward to. About 1 ½ to 2 ½ hours into the drying process, the jerky is turned. Then at the 3-4 hour mark, it is rechecked for
leather quality doneness.
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I actually get my dairy farming husband to turn the jerky when he comes in
for his morning break and then check for doneness during his lunch hour.
Pieces are moved around so the air movement gets to all as evenly as possible.
Other types of jerky are made with ground venison and placed in a jerky gun
and pressed out onto a rack.
When ready to package for the freezer, we place the sausage or jerky into our
food saver bags, labeled before sealing. They are double checked after one
hour for leakage and resealed, if necessary, through a double sealing using the
original bag which failed being left open at the top and used as a cushion for
any sharp jerky edges. The individual bags with about 6-10 pieces of jerky in
them are placed in a larger ziplock freezer bag so they can be pulled out for
snacking purposes.
This may seem like a lot of work, but the rewards are in the eating.
MESQUITE VENISON JERKY
(www.wideopenspaces.com/venison-jerky-recipes/ Check this website for
more jerky recipes.)
If you are not using a smoker to infuse smoke flavoring into your venison
jerky recipes, there are several different liquid smoke flavors you can use.
Mixing the liquid smoke concentrate with the other ingredients adds real
depth of flavor. This recipe is made without a curing agent. Check out Google
for more information on the use of a curing agent.
Ingredients
1 pound venison steak, cut into
¼ inch strips
1 cup soy sauce
½ cup packed brown sugar
2 tablespoons Mesquite flavored
liquid smoke concentrate
1 Tablespoon ground paprika
3 cloves garlic minced
¼ teaspoon salt
Directions
Add all of the ingredients together in a large bowl and add in the venison
strips. Marinate the venison for 12-24 hours in the refrigerator and use your
favorite jerky drying method.
The important thing is not to cook the jerky too quickly. The process making
jerky is more about drying the meat, not cooking the meat.
If you want to use a smoker for this jerky, it is recommended to eliminate the
liquid smoke concentrate and use mesquite wood in your smoker instead.
If you don’t want a sweet component to the jerky you can eliminate the brown
sugar.
For Hickory Venison Jerky, use hickory flavored liquid smoke concentrate in
place of the mesquite or in a smoker, use hickory wood.
WFUNews
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VENISON CHEDDAR-JALAPENO
SUMMER SAUSAGE
(Emily Tisdale – Allrecipes.com)
This recipe works well with beef as well.
©2011 • Eric C. Snowdeal III • Organic Valley
Ingredients
1 cup cold water
3 Tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
2 teaspoons liquid smoke flavoring (If using a smoker, eliminate this)
3 pounds lean ground venison (I recommend 2 pounds venison, 1 pound
ground pork)
1 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and minced
Directions
1. Stir the water, curing mixture, mustard seed, garlic powder, black pepper,
and liquid smoke in a large bowl until the curing mixture has dissolved. Mix
in the ground meats, Cheddar cheese, and jalapeno peppers; mix until evenly
blended and somewhat sticky, about 3 minutes. Divide the mixture in half,
and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum
foil, and refrigerate for 24 hours.
2. For Oven drying, preheat an oven to 300° F. Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto
the baking sheet.
3. Bake in the preheated oven until the internal temperature reaches 170° F,
1 ½ to 2 hours. Cool the sausages on a rack in the refrigerator until they have
cooled to room temperature or 70° F. Dab occasionally with a paper towel to
absorb excess grease. Slice thinly to serve. See freezer storage option above.
Other summer sausage recipes can be found on Pinterest or by looking on
Google. Stuffing the sausage into casings is another option and other recipes
follow this procedure.
Give a Stronger Voice to Rural America
Join Wisconsin Farmers Union and
help preserve the economic health and
sustainability of our rural communities.
Membership Application
Name: ____________________________________
Spouse’s Name: ____________________________
# of Children under 21: _____
Address:___________________________________
City: _________________ State: ____ Zip: _______
Email: _____________________________
Phone: _________________________
Household Type:
o Farm o Rural o Small Town
o Urban
Type of Farm: Check all that apply.
o Dairy o Poultryo Vegetables or Fruit
o Beef o Crops o Organic
o Hogs o Horses o Other ______________
Membership: Fee includes family unless student or
organization is checked.
o New Member
o Renewing Member
o 1 Year ($30)
o 4 Years ($100)
o Student ($15)
o 2 Years ($55)
o Lifetime ($2000)
o Organization ($50)
Join us today!
Mail this card to:
Have a safe hunt and
a happy and healthy
Thanksgiving!
Diane Tiry
Wisconsin Farmers Union
117 W. Spring St. • Chippewa Falls, WI • 54729
Or sign up online:
www.wisconsinfarmersunion.com
For more information, call 800-272-5531
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WFU
News
• November
2014
News
| Fall 2010
WFUWFU
News
| November
2011
WORLD FOOD PRIZE vs. FOOD SOVEREIGNTY
Michael Slattery
District 8 Director
an opportunity last week
I had
to attend the U.S. Food
Sovereignty Award ceremony
in Des Moines, IA. This event
is held each year at the same
time that the World Food Prize
is awarded, also in Des Moines. The contrast
between the two events can provide insights into
the challenges that farmers face as we carry-out
our work in producing a just, healthy and abundant
food supply.
This year’s World Food Prize, the 28th, was
awarded to the Indian-born Mexican, Sanjaya
Rajaram, for developing 480 varieties of diseaseresistant wheat at CIMMYT, the International
Center for Maize and Wheat Improvement in
Mexico.
These prizes have been awarded for many
seemingly laudable causes related to food, nutrition
and agriculture.
In 1986, Nobel Peace Prize laureate, Norman
Borlaug, plant pathologist and geneticist, got
General Foods Corporation to establish a prize
for agriculture to recognize efforts to improve the
quality, quantity or availability of food in the world.
General Foods funded the prize the first four years.
Since then a number of individual, governmental,
corporate and foundation donors have supported
the effort.
Borlaug had developed semi-dwarf, high-yield,
disease-resistant wheat varieties at CIMMYT and
is identified as the father of the “Green Revolution.”
Along with colleagues, Borlaug worked in India
and Pakistan and is credited with doubling their
wheat production and made them self-sufficient
in grain production by 1970. Thanks to Borlaug,
wheat production in developing countries doubled
between 1970 and 2000.
Borlaug also had keen interest in forestry.
He hypothesized that if humanity can increase
productivity of agriculture on prime farmland,
deforestation and use of marginal land can be
deterred. He further advocated that crop immunity
to large-scale diseases and the use of genetic
manipulation of organisms (GMO) were the only
way to sufficiently increase food production.
Borlaug was motivated by a moral dictum that
anyone born has a right to food, contrary to more
recent Tea Party thinking, and that higher-yielding
grains must be developed to address population
growth while emphasizing that population growth
itself must be stemmed.
Borlaug and his focus on increasing plant yield
and production and intense farming are not without
criticism from environmentalists and nutritionists.
His approach to agriculture has contributed to
the development of large-scale monoculture
and input-intensive farming which has often
undermined traditional farming systems. These
farming techniques reap large profits for major agribusinesses and chemical companies, but they also
concentrate plant genetics in ever fewer varieties,
and can widen social inequality, foster inequitable
food distribution and concentrate land ownership.
Rajaram received his award at the Iowa State
Capitol where attendees entered in suits and gowns
through a police line ringing the capital building.
On the previous evening, just one building away,
a more humble ceremony occurred to award the
sixth Food Sovereignty Prize which has focused
on honoring farmers and those who grow their own
food and build their own local food security. Food
sovereignty, that is, people-centric food production,
is the antithesis of the biotechnology and corporate
food and trade policy focus of the World Food Prize.
The Food Sovereignty Prize goes to organizations
that work with farmers and infuse their efforts with
advocacy for social justice. This year, the US Food
Sovereignty Alliance has awarded two groups:
the Union of Agricultural Work Committees and
Community to Community Development. The
first develops and assists farmer cooperatives and
supports small-scale farms and fisheries in the wartorn West Bank and Gaza. The second recipient,
Community to Community (C2C) Development,
Farmers Union members,
Hastings Mutual has you covered!
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will receive a 9% special group discount on your
Hastings Mutual Farmowners policy premium!
Wisconsin Farmers Union
117 W Spring St., Chippewa Falls, WI 54729
1-800-272-5531 • [email protected]
works with immigrant farmers from Mexico and
supports Familias Unidas, a farm workers’ union in
Washington State.
The U.S. Food Sovereignty Alliance, an
organization begun in 1996, is composed of more
than 30 diverse organizations from around the
US. John Peck of Family Farm Defenders in
Wisconsin represented his organization. The US
Food Sovereignty Alliance works to end poverty,
rebuild local food economies, and assert democratic
control over the food system. Like Borlaug, they
recognize that all persons have the right to healthy
food, but emphasize production in an ecologically
and democratically sound manner.
What do we mean by food sovereignty? The
case of the Palestinian cooperative exemplifies
this. Since the Israeli occupation of 1967 and the
settlement policy employed by Israel for Palestine
in the West Bank and Gaza, more than 50 percent
of the arable land and more than 80 percent of the
water rights of Palestinians have been taken from
the Palestinians, making it difficult for them to raise
and market their crops. A second example is seen
in the C2C recipient where they work in support of
immigrant labor whose wages are being withheld
by Sakuma Brothers berry farms and whose
unionization of farm workers is being thwarted.
Dennis and Elizabeth Kucinich were the
keynote speakers at this year’s Food Sovereignty
Award ceremony. They emphasized that a focus
on large-sale industrialized agriculture is not the
answer to increased food security, and that it is
myth that reliance on genetically modified crops,
produced on a vast scale, is the only solution to
feed a growing world population. Contrary to the
contentions of agribusiness and the World Food
Prize, the primary goal of U.S. agriculture is not
about feeding the world. As farmers, we need
to acknowledge that too often our work ends up
feeding the bottom lines of major agribusiness
corporations and multinational commodity
traders, at the expense of supporting local farmers
in their efforts to build their own markets and
support more resilient regional food systems..
A Safety Message from Hastings Mutual
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less dense than air. It is toxic to humans and animals when encountered in higher
concentrations. CO alarms are required in new and existing homes that have any
fossil fuel burning appliance or an attached garage.
WFUNews
News •| November
2014
WFU
N
Fall
ovember
20102011
wisconsinfarmersunion.com
Farmers Union News
Confused again?
Alan Guebert
A
ll right, listen
up! We’ve
got a lot to sort out
here and little time
to do it.
First off, sure, you’re confused.
Hey, your neighbor is confused.
Your uncle’s confused. Your dog’s
confused. Fact is, everyone’s confused. But we’ve been confused
worse than this before, and we
all managed to somehow find our
way to less confusion by working
together. So let’s get started.
OK, the grain markets.
Yes, they’re a train wreck but if
you grow 14 billion bushels of this,
four billion bushels of that, and then
another coupla’ billion of the other
thing your future isn’t gonna look
as good as Beyoncé’s… ah… well,
Beyoncé.
It may be shakin’ like Beyoncé’s… ah… well, Beyoncé, but it’s
never gonna’ look as good.
In the past we had a name for
times like these: We called them the
80s. And, well, OK, the 90s and the
2000s.
‘Course, back then most
everyone in Congress was ready to
help with things like the Conservation Reserve Program, the Farmer
Owned Reserve, deficiency payments, even direct payments. In
case you haven’t heard, though,
that’s not the case now.
But we do have — what’s it
called again? — yeah, we do have
something called the Agricultural
Risk Coverage-County Program
and something else called the, ah,
ah, yeah, Price Loss Coverage
Program.
I know, I know. ARC-dash-CP
and PLC-dash-Nothing are more
confusing than CRP, DP and LDP
and no one can really explain what
they’ll do this year or next.
Still, there are some crack ag
economists working right now to
unlock the secrets to these programs
so that by next spring—when you
get your one crack to get into the
right program for the next four or
five years—you might get it right.
We can all hope, anyway.
And, yes, some folks are already
saying that Congress will have to
step in and fix the current Farm
Bill’s shortcomings. ‘Course most
folks think the biggest shortcoming is either Congress or the money
these programs will eat up if grain
prices remain in the tank.
Well, here’s the good part on
that part: For years now most everyone in Congress has heard farmers
and ranchers say there’s “too much
government,” so if Congress goes
Republican—a two-in-three chance,
if you believe what you read in the
papers—then there’s not gonna
be “too much government” a year
from now with all the “smaller
government” types in charge of big
government.
How’s that the good part?
Well, simple; you won’t have
to worry about more farm program
choices next year. What you see in
the Farm Bill now is what you’ll
likely see in the Farm Bill then
because to hear today’s Congressional
candidates tell it, a Republican-led
Congress will be not be writing
bigger checks to anyone for anything anytime soon.
And anyone is everyone—you,
me and all those small-government
loving farmers and ranchers.
Unless, of course, Congress can
find the money somewhere else to
cover larger farm program checks
they say they won’t write. Like, say,
Food Stamps, or the Supplemental
wisconsinfarmersunion.com
Nutrition Assistance Program.
SNAP has billions and billions,
as we all learned during the last
Farm Bill scrap and, by pure coincidence, the 2014 budget proposal
from House Republicans did urge
Congress slice $125 billion from
SNAP over the coming 10 years.
Interestingly, $125 billion is
about what the short-lived 1996
Farm Bill—everyone called it
Freedom to Farm, remember?—
cost taxpayers when a GOP majority last wrote U.S. farm policy.
I’m not recommending. I’m
just sayin’.
Page 15
Page
15
Then again, taking money
from government food assistance
programs to pay for government
farm commodity programs might
not be the best optics, as they say
on Capitol Hill. But it may have to
be done to make sure we feed the
world.
And that’s why we’re here,
right, to feed the world?
OK, any questions? If not, let’s
move on to figuring out Wall Street.
© 2014 ag comm
The Farm and Food File is published weekly through the U.S. and
Canada. Past columns, events and
contact information are posted at
www.farmandfoodfile.com.
National Farmers Union
113th Anniversary Convention
Wichita, Kansas
March 14-17, 2015
www.NFU.org/convention
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Bits n’ Pieces
wisconsinfarmersunion.com
Farmers Union News
Organic Valley makes convention food donation
Wisconsin Farmers Union would like to take a moment to thank Organic
Valley for signing on as one of our first food sponsors with a generous
donation for our Annual Convention Jan. 23-25 at The Plaza in Eau Claire.
The farmer-owned cooperative has also committed to donating products to
WFU Kamp Kenwood for the camp season.
WFU is proud to source local food for events whenever possible.
Farmers and businesses interested in donating or selling food to WFU for
convention can contact Diane Tiry at [email protected]
or 715-723-5561.
Food sponsors will be recognized in our covention program booklet and
highlighted at convention. Different sponsorship tiers are available.
WFU Madison staff moves to new office
Our growing WFU Madison staff recently made a move to a bigger
office, just a block off the Capitol, across from the Department of Natural
Resources Building. Stop by and say hello! (Just call or email first, to
make sure staff is not out of the office at meetings.) Please note the change
in mailing address: 108 S. Webster St., Suite 201, Madison, WI 57303.
FSA hosts Farm Bill meetings around the state
Farm Service Agency (FSA) county offices around the state are
holding Farm Bill informational meetings regarding the new Dairy
Margin Protection Program (D-MPP), the Price Loss Coverage (PLC) and
Agricultural Risk Coverage (ARC) programs, as well as other farm and
loan programs administered by FSA.
Many of these meetings are held in conjunction with UW-Extension and
other partner agencies. The link to the meeting schedule is posted at www.
fsa.usda.gov/wi. This listing will be updated weekly as more meetings are
scheduled by county FSA offices.
The website also includes information on base reallocation, yield updates
and coverage options, along with downloadable tools and resources for the
programs.
Contact your local FSA office before Nov. 28 to provide production
history and to sign up for coverage for the last months of 2014, calendar
year 2015 or both. For more information, visit www.fsa.usda.gov/farmbill.
WFU partners on free grant advising service
Are you wondering what types of funding might be available to help
realize your farming or rural enterprise goals? Need some advice in where
to look and how to present your ideas and plans? WFU is partnering with
Michael Fields Agricultural Institute to provide funding for a free grants
advisory service. A number of grant opportunities are due this fall:
• Farmer Rancher Grant Program
• USDA Value-Added Producer Grants
• NRCS grants for pasture, water and cost-share programs
• Other opportunities – learn what’s available
We encourage WFU members and friends to contact Deirdre Birmingham
at 608-219-4279 or [email protected]. Deirdre is a Farmers Union
member and has years of experience as a successful grants advisor. There
is no cost to you!
WFU
News
• November
WFUWFU
News
News
| November
| Fall 2014
2010
2011
WFU Kamp Kenwood Wish LisT
When looking at how to distribute extra funds in your chapter’s account,
consider investing in WFU Kamp Kenwood. Since the 1940s, the camp, on
the scenic shores of Lake Wissota in Chippewa County, has been devoted to
instilling cooperative philosophies in the next generation of leaders.
• Basic tools (hammers, screwdrivers, pliers, etc.)
• New or used (good condition) basketballs/volleyballs/Frisbees
• Ice cream pails with lids
• Cenex gift cards (any amount)
• 100% white cotton sheets & pillowcases (twin or full)
• Kayaks/Canoes/Paddles
• Picnic tables or benches
• New carpeting or flooring in the Staff House
• Sand for the volleyball court
• A new deck on the lodge (The one we have is very worn.)
• A parking lot (Wedding guests and meeting attendees currently park on the grass, which becomes very muddy and torn up.)
Donations can be brought to the Annual Convention or mailed to:
Wisconsin Farmers Union, 117 W. Spring St., Chippewa Falls, WI 54729