Test 7

our 

January | February 2017 Volume 96 Issue 3 

OhioRed 

Canadian company 

invests in northwest 

Ohio PG 10 

County Farm 

Bureaus connect with 

communities 

PG 14 

How farming 

found the 

Teter family 

PG 20 

Keller Meats keeps 

open dialogue with 

customers 

PG 30 

A publication of the Ohio Farm Bureau Federation

From one Ohio farm to another, 

we are proud to support 

BOB EVANS FARMS 

RIO GRANDE, OHIO 

FLAVORS FROM the farm 

Since 1953, we’ve brought the values of the farm to your 

table through our restaurants and our grocery products. 

For more, visit www.BobEvans.com 

© 2016 Bob Evans Farms, LLC.

contents 

Ohio flavor 

KELLER MEATS | Finding the best cuts for cooking 30 

RECIPES | Making many meals out of bone broth 32 

features 

UPDATE | Farm Bureau members moved to help West 

Virginia Beef Relief 7 

TOMATOES 24/7 | Canadian company’s Ohio 

produce always in season 10 

COUNTY PROJECTS | Membership dollars fuel Farm 

Bureau’s community work 14 

INDOOR GARDENING | Cooking with home-grown 

herbs is possible this winter 18 

SOOEY! | How the Teter family found a home in pig 

farming 20 

WATERSHED WATCH | Farmers research best water 

conservation practices 24 

‘PROCESSED’ FOODS | Rethinking methods that 

saved farmers, industries 28 

departments 

ACROSS THE TABLE | Lifelong friendship formed 

around sausage gravy 5 

MEMBER BENEFITS | Nationwide video contest 

promotes farm safety 6 

TAKING ROOT | County helps shape new drone policy 

to benefit all 27 

OUR COMMUNITY | Licking County’s Jennifer 

Osterholt balances life on, off the farm 36 

PHOTO BY DAVE LIGGETT 

ourohio.org | 3

esources 

OHIO FARM BUREAU OFFICERS 

President Frank Burkett, III 

First Vice President Bill Patterson 

Treasurer Cy Prettyman 

Executive Vice President Adam Sharp 

Senior Vice President Organization Keith Stimpert 

General Counsel Chad Endsley 

Vice President Public Policy Yvonne Lesicko 

Chief Financial Officer Irene Messmer 

Vice President Communications Patricia Petzel 

Asst. Secretary Rachel Rittinger 

Our Community | P36 

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EXPLORE YOUR MEMBERSHIP 

Learn about member benefits and savings at ofbf.org/savings. 

Visit OurOhio.org for upcoming events, member stories and 

recipes. 

If you are a member and want to receive Buckeye Farm News 

in the mail, visit bfn.GrowWithFB.org. 

BOARD OF TRUSTEES 

Craig Adams Leesburg Jerry Lahmers Newcomerstown 

Roger Baker Wooster Al Miller Marietta 

Wyatt Bates Wheelersburg John Mossbarger Washington CH 

Matt Bell Zanesville Bill Myers Oregon 

Mike Bensman Sidney Lane Osswald Eldorado 

Michael Boyert Seville Bill Patterson Chesterland 

Karin Bright Athens Michael Poling Delphos 

Frank Burkett, III Massillon Cy Prettyman New Bloomington 

Paul Davidson Newark Kyle Smith South Vienna 

Patty DeBruin Millersport Wade Smith Whitehouse 

Alfred DiVencenzo Grafton Mike Videkovich Ashville 

Katherine Harrison Canal Winchester Bill Waddle Springfield 

Paul Harrison Fostoria Chris Weaver Lyons 

OUR OHIO STAFF 

Editor Patricia Petzel 

Graphic Designer Joyce Spangler 

Director of Publications Kelli Milligan Stammen 

Production Coordinator Gayle Lewis 

Contributors Joe Cornely, Amanda Domsitz, 

Melissa Kossler Dutton, Amy Forrest, Amy Beth Graves, 

Lyndsey Murphy, Lynn Snyder 

Cover photo by Peggy Turbett 

CONTACT US 

Email: info@ourohio.org 

P.O. Box 182383 Columbus, OH 43218-2383 

OurOhio.org • 614-246-8229 

ADVERTISING 

Coordinator Gayle Lewis 

Phone: 614-246-8229 • Fax: 614-246-8629 

Email: glewis@ofbf.org 

Also represented in Ohio by Great Lakes Publishing 

and nationally by Bowman Media Sales. 

The fact a product is advertised in Our Ohio 

should not be taken as an endorsement. 

CONTACT US 

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Columbus, OH 43218-2383 

614-246-8229 

info@OurOhio.org 

STAY CONNECTED 

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Ohio Farm Bureau also publishes Buckeye Farm 

News for members. If you are not currently receiving 

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please contact Gayle Lewis at glewis@ofbf.org or 

P.O. Box 182383, Columbus, OH 43218-2383. 

Our Ohio, (ISSN1537-6222) official publication of the Ohio Farm Bureau 

Federation, is PUBLISHED 6 TIMES PER YEAR: JANUARY/FEBRUARY, 

MARCH/APRIL, MAY/JUNE, JULY/AUGUST, SEPTEMBER/OCTOBER, 

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Ohio 43218-2383. Periodicals Postage Rates is paid at Columbus, Ohio 

and additional mailing offices. POSTMASTER: Send address changes to 

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Circulation from Rea & Associates, Inc. footnotes to the 2015 Ohio Farm 

Bureau Federation audit. The Ohio Farm Bureau Federation had 192,984 

members as of Nov. 30, 2015. Members receive Our Ohio as part of their 

paid membership. 

Instagram.com/OurOhio 

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Please recycle this magazine 

4 | january-february 2017

ACROSS THE 

Table 

WITH ADAM SHARP 

OFBF executive vice president 

Of all my favorite local foods, the one 

I’m most up close and personal with is 

Bob Evans Sausage Gravy. 

Biscuit slathering as a Sharp family 

tradition began when my grandparents 

took us to a Bob’s after church and 

continues through my family’s visits 

today. But my special connection is a 

buddy who helps keep the gravy coming. 

I go way back with Larry Bussert, 

who’s in charge of Bob Evans’ livestock 

procurement. My dad coached Larry in 

Biddy league football, we played high 

school ball together and my brother 

Scott was in his wedding. But the fluky 

thing is that Larry learned the livestock 

trade while working at his grandpa’s 

stockyard, which bought livestock from 

local farmers including my grandpa, who 

taught me about caring for the animals 

we sometimes sold to Larry’s family, 

who in turn sold those animals to meat 

processors including, you guessed it, 

Bob Evans. 

Many years later we’re both still in the 

livestock business, albeit on a different 

scale. Where Larry’s family used to buy 

from 20 some farmers each day, he’s 

now in charge of buying 200,000 hogs 

a year and procuring millions of pounds 

Farm Bureau members get $5 off on any tab of 

$25 or more at Bob Evans. If you’ve been missing 

out, visit ofbf.org and look up Member Savings 

Advantage. 

of meat for Bob Evans’ restaurant and 

grocery customers. While my grandpa 

raised hundreds of dairy cattle, I now 

serve more than 25,000 farmers who 

raise livestock and poultry and twice that 

many who grow livestock feed—nearly 1 

million Ohioans with jobs connected to 

food production and all our members 

who enjoy our state’s meats and other 

farm bounty. 

While our duties have broadened, 

what Larry and I appreciate is how 

our upbringing prepared us for the 

responsibilities we have today. As 

Larry puts it, “Just knowing where 

our food comes from, our small family 

values, wanting to do the right thing 

every day.” That’s how we were raised, 

and we’re fortunate to have landed at 

organizations that reflect it. 

“Doing the right thing” is part of our 

companies’ cultures – like partnering to 

buy champion livestock at the Ohio State 

Fair to support thousands of young fair 

participants. Or last May’s community 

fundraiser when Bob Evans donated 

a significant portion of its restaurant 

sales to the educational efforts of 4-H, 

FFA and Farm Bureau. When asked 

about Bob Evans’ generosity, Larry says 

it’s simple: “We want to make sure our 

communities have great people in place 

for generations to come.” Which is what 

I’d expect from one of Ohio’s great local 

food providers. 

Yes, local. Just as local as when the 

company’s namesake began making 

sausage. In 1948 Mr. Evans started 

buying local hogs from local farmers to 

serve local residents in his 12-stool diner 

in Gallipolis. Today, his legacy includes 

more than 500 restaurants and grocery 

products found in all 50 states. But 

many of the family farmers and small 

businesses that supply them still live 

near you, as do the 13,000 Ohioans who 

work in their restaurants, production 

and distribution facilities and corporate 

offices. Yes, Bob Evans is known far 

and wide, but I know that tasty sausage 

gravy is still as local as it gets. ● 

across the table 

Larry Bussert, Bob Evans director of livestock 

procurement, and me during the Sale of 

Champions. 

Food industry in Ohio 

1,194 food 

processing establishments 

Including world’s largest pizza plant- 

General Mills, Wellson; world’s largest 

soup factory- Campbell’s, Napoleon; most 

ketchup made- Heinz, Fremont; largest 

yogurt plant-Dannon, Minster. 

68,359 people employed in 

food processing 

Primary categories 

Grain and oilseed milling 

Fruit and vegetable processing 

Dairy products 

Bakeries 

Seasonings, sauces, dressings, 

syrups, snacks 

Meat products 

22,023 restaurants 

Approximately 7,000 groceries 

Approximately 75,000 farmers 

$105 billion contributed 

to Ohio economy 

Sources: JobsOhio, Ohio State University 

ourohio.org | 5

member benefits 

Nationwide launches video 

contest to promote farm safety 

and honor America’s farmers 

Nationwide, the No. 1 farm insurer*, 

is partnering with RFD-TV’s highly rated 

show, “Small Town Big Deal,” and the 

AgChat Foundation to launch a video 

contest that promotes farm safety and 

honors American farmers who impact 

their community. 

The contest was inspired by farmers 

like Roger Cain, who passed away early 

this year in a grain bin accident. Cain’s 

daughters created a video called “Our 

Favorite Farmer – Roger Cain” to honor 

the memory of their dad and his love 

for agriculture. Their video became the 

inspiration for the Favorite Farmer 

Video Contest. 

“We hope by sharing our dad’s story, 

farmers will remember their friends and 

family before entering a grain bin because 

it only takes a second for a quick check 

to become fatal,” said daughter Hillary 

Cain. “This contest highlights others 

who work endlessly without thanks, 

but continue to smile and work for the 

love of agriculture. Our father believed 

in agriculture and despite obstacles, he 

pushed on. He will always be our favorite 

farmer.” 

The contest runs through April 15. 

To enter, contestants must create and 

submit a 1½ to two minute video with 

audio that conveys their favorite farmer’s 

(living or deceased) love for farming, 

advocacy for agriculture, commitment 

to farm safety and generosity to help 

others. 

Winners will be determined by online 

public voting and a panel of judges. 

First-place winner will be featured on 

an episode of “Small Town Big Deal.” 

Second-place winner will receive 

registration and one-night hotel 

accommodations for two to the 2017 

Cultivate & Connect Conference, courtesy 

of the AgChat Foundation. If the winner is 

a student, he or she can choose to attend 

either the 2017 Cultivate & Connect or 

the 2018 Collegiate Congress. 

Five third-place winners will receive a 

Farm Risk Review from Nationwide. 

Two honorable mentions will receive a 

bag of goodies from “Small Town Big Deal.” 

Every entrant will receive a “Favorite 

Farmer” travel mug, while supplies last. 

For official contest rules, please visit 

ourfavoritefarmer.com. ● 

Nationwide, Nationwide is on your side, Join 

the Nation and the Nationwide N and Eagle are 

service marks of Nationwide Mutual Insurance 

Company. 

*A.M. Best, 2013 DWP. Based on premiums 

written. Conning Estimated Insurer Market 

Share Distribution. 

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PG 8 

THE 

PG 19 

A publication of the Ohio Farm Bureau Federation 

November | December 2016 Volume 96 I sue 2 

Bringing meat 

and hope to 

flood victims 

PG 27 

PG 32 

PHOTO BY ROSE MICKLEY 


W. V. BEEF RELIEF UPDATE 

More Farm Bureau members 

join effort to aid flood victims 

STORY BY KELLI MILLIGAN STAMMEN 

That small group of farmers who took 

it upon themselves to begin the West 

Virginia Beef Relief effort has grown, 

thanks in part to two Ohio Farm Bureau 

members. 

Don and Denise Piwinski read about 

the effort to help West Virginia flood 

victims in the last issue of Our Ohio 

magazine. The Lorain County Farm 

Bureau members are downsizing and 

they thought some of their household 

items might be of use. 

“I told Don we could pack a bunch of 

stuff and give it to them,” Denise said, 

“so we called Eric (Thomason, West 

Virginia Farm Bureau and co-founder of 

the effort).” 

While Thomason was appreciative, 

he said that wasn’t what was needed. 

However, what was needed was a truck 

to take several thousand pounds of meat 

from Ohio to West Virginia. 

Rick Heffelfinger, an Ashland County 

Farm Bureau member who had made a 

previous donation, made another one 

(1,000 pounds of sausage), as did Dave 

and Beverly Duma of Duma Meats in 

Mogadore. 

A long-time Portage County Farm 

Bureau member, Duma said when he 

saw the story in the magazine he knew 

he had to help. 

“The Lord’s been very good to us,” 

Duma said. “He’s given us more than 

we could ever ask for or need. We’re in 

business to help other people. This is 

why we’re here.” 

The Dumas initially donated 5,000 

pounds of chicken. To date they’ve 

donated 7,000 pounds of meat to 

victims in various communities who are 

still recovering from the June flood. 

Left: Portage County Farm Bureau members Dave and Beverly Duma of Duma Meats donated thousands 

of pounds of meat that went to flood victims in West Virginia. Right: Making the trip to deliver the 

6,000-pound load were Farm Bureau members Don and Denise Piwinski of Lorain County. Pictured from 

left are beef relief co-coordinator Eric Thomason of the West Virginia Farm Bureau, Don Piwinski, Mike 

Murphy, Tim Woods, Josh White, and Denise Piwinski. 

The need in West Virginia “is legit, I 

know that,” Duma said. “Anytime we 

get an opportunity to do something like 

this, we want to get on board. I just love 

to give; it’s what we do.” 

So instead of household items, the 

Piwinskis offered to rent a 16-foot 

truck and haul 6,000 pounds of meat 

to Thomason and the rest of the beef 

relief team for disbursement in hard hit 

areas of the state – Clay, Birch River and 

Richwood. 

And people were waiting for them 

when they came. 

“There were probably 30 or so people 

waiting for the truck on the streets 

(of Richwood),” Don said. “At least a 

quarter of the meat we delivered was 

(distributed) before we left. We were 

there about an hour.” 

The couple’s day started before 

dawn at Heffelfinger’s Meat Market in 

Jeromesville for pickup and ended late 

back at home in LaGrange, but that was 

fine with them. 

“It was very worth it,” Don said. “It 

was an awesome experience.” 

Denise agreed, adding that she 

thought it was “so neat that these 

farmers would do all of this (to help).” 

One person who wasn’t surprised the 

coordinated effort came to fruition was 

Thomason. 

“Heffelfinger’s, Dumas’ and Piwinskis’ 

contributions are all huge,” Thomason 

said. “But Piwinskis’ contribution 

was less surprising to me. I told more 

than one person that if God had in mind 

to bless us with that volume of meat he 

certainly must have in mind a way to 

get it to us. I was actually somewhat 

expecting someone to call.” 

For more information about the effort, 

visit their Facebook page by typing “WV 

Beef Relief” into the search bar. You 

can contact coordinator Eric Thomason 

at ericthomason70@gmail.com or 

304-516-9509. ● 

To comment: 614-246-8243 | info@ourohio.org 

facebook.com/OurOhio | pinterest.com/Our Ohio | 

youtube.com/OurOhio | Instagram.com/OurOhio 

ourohio.org | 7

{ 

2016 WINTER 

EVENTS CALENDAR 

Farm Bureau’s Grow and Know 

series offers a variety of workshops 

and learning opportunities 

throughout the year. 

{ 

FREE PUPPY * 

WHEN YOU LOGIN TO OHIO FARM BUREAU 

MEMBER SAVINGS ADVANTAGE! 

4TH ANNUAL BRUNCH 

WITH A FARMER 

Feb. 11 | RSVP by Feb. 8 

9 a.m. 

Lorain County Community College, Elyria 

COST: $10, partial refund upon arrival 

at event 

COME AND MEET Lorain County 

farmers and enjoy local foods prepared 

by Lorain County Community College 

Culinary Arts students. Please bring 

nonperishable food to support Second 

Harvest Food Bank. Plus, there will be 

door prizes. 

To register, call 440-877-0706 or email 

lorain@ofbf.org. 

MAPLE MADNESS DRIVING TRAIL 

March 4 & 5, 11 & 12, 2017 

SPONSORED BY OHIO’S Maple 

Producers Association, multiple maple 

syrup operations will open their doors to 

the public. Activities vary from farm to 

farm, but there will be opportunities to 

see how maple sap is collected, visit sugar 

houses to see how the sap is made into 

syrup and plenty of chances to taste the 

freshly made Ohio maple syrup. The tour 

is free, however, there will be syrup and 

other maple products for sale. 

According to ohiomaple.org, North 

America is the only place in the world 

where maple syrup is produced. In 

the United States, there are 12 maple 

producing states and each year Ohio is 

ranked 4th or 5th in maple production. 

The maple industry contributes $5 

million annually to the state’s economy. 

In 1840 Ohio was the largest maple 

producing state, as recorded by the U.S. 

Agricultural Census. 

Tour stops and details are available at 

ohiomaple.org. 

8 | january-february 2017 

*(well... okay, you won’t get a puppy, but 

savings this good are truly man’s best friend) 

Each time you log on, you’ll find savings up to 

50% at thousands of retailers throughout Ohio, like: 

Find deals online or download our free mobile app. 

1. ONLINE: login to OFBF.org, click on “Membership,” then 

select “Member Savings Advantage” from the main menu. 

Click “Start Saving” to find discounts near you. 

2. MOBILE: Search for “My Deals” 

QUESTIONS? Call 888-324-6814 to get registered or to find the best deals.

HAPPY TO WORK ALL NIGHT. 

If it means getting the lights back on for even one family, we do whatever it takes. 

We’re not your typical electric company– we’re Ohio’s Electric Cooperatives. 

Our customers are our members and our top priority. 

To learn more about the cooperative difference, visit ohioec.org. 

YOUR SOURCE OF POWER. AND GREAT SERVICE. 

ourohio.org | 9

OhioRed via the 

‘Great White North’ 

Canadian company 

grows tomatoes 365 days 

a year in northwest Ohio

Left: Ashley Menden, pollinator scout, unpacks bee hives for the greenhouse. Right: Harvester Andy Vilaysone hand-picks a bunch of vine-ripened tomatoes. 

STORY BY KELLI MILLIGAN STAMMEN | PHOTOS BY PEGGY TURBETT 

Fulton County Farm Bureau member Paul Barnaby can’t hold 

back the pride he feels when he passes the new NatureFresh 

Farms facility being built in his county. 

“You’re impressed every time you go down (State) Route 

108,” he said. “I’ve had a chance to go in and see the tomatoes. 

They’re the biggest stalks you’ve ever seen.” 

Barnaby would know. The self-proclaimed “retired” farmer 

spent 27 years as an agriculture teacher in northwest Ohio 

before turning his attention to county government. He’s been 

a Fulton County commissioner for 16 years and has a spot in 

the county’s Agricultural Hall of Fame. 

He said the Canadian company’s decision to make its first 

North American investment in Delta is significant for the 

whole region and one of the “biggest assets in Fulton County.” 

Ontario-based NatureFresh brought its greenhouse 

technology to this part of Ohio after searching for several sites 

within the state. 

“Location was key,” said Chris Veillon, NatureFresh Farms 

director of marketing. “We are able to get our product to 

market very quickly. The opportunity and reach is significant 

as we grow and market fresh produce 12 months of the year.” 

With access to major interstates (including I-75 and 

I-80/90), the large facility, which has been 

taking shape in Delta for more than a year, 

will provide locally grown tomatoes yearround 

to more than 20 million people in a 

five-hour radius of its location. 

The brand name of the variety of tomatoes 

grown at the facility is OhioRed and currently 

Barnaby 

includes tomatoes on the vine, beefsteak, 

roma and specialty tomatoes that are coming 

on line shortly. As the site grows, so will the 

varieties, Veillon said. 

OhioRed tomatoes are the definition of 

“locally grown,” Veillon said. “You know 

where they’re coming from; you know who 

Veillon 

the grower is.” 

Ground broke on the facility in April 2015, with the first 

plants going in the day before Thanksgiving that year, he said. 

The first crop was harvested in February 2016. 

Tomato plant hydration is controlled by computer technology 

(see sidebar on page 12). 

Hugo Cruz weighs and grades fresh tomatoes. 

ourohio.org | 11

Climate controlled technology makes 

it happen 

A fresh-water tank, left, serves the tomato plants growing in the greenhouse. 

The Delta location is about 2½ hours away from the NatureFresh 

Farms headquarters in Leamington, Ontario. Selecting a site for the 

company’s first enterprise inside the United States was important, 

Veillon said. 

So far the company has built 45 acres of hi-tech greenhouses using 

the latest temperature and nutrient controlled technologies to keep 

tomatoes growing (see sidebar). The business plan calls for 180 acres 

to be completed in 12 phases over seven years, Veillon said. 

“The interest is astronomical,” Veillon said. “People drive by it every 

day and see something different every day. This is an eventual $200 

million investment in northwest Ohio.” 

Delta Village Administrator Brad Peebles said the 300-plus jobs that 

will be created provide “quality development opportunities” for those 

seeking employment. He said farmers in the community recognize 

the positive economic impact of the development on the region, not 

seeing the company as competition. 

“This industry supports our ag community and (local farmers and 

NatureFresh Farms) serve two distinctly separate markets.” 

NatureFresh’s OhioRed market includes chain grocery stores such 

as Kroger, Giant Eagle, Heinen’s and Wegmans. Veillon said more 

than 23,000 cases of OhioRed tomatoes were being shipped from 

Delta weekly to destinations throughout the Midwest to the East 

Coast and as far south as Texas. 

“Some competitors grow for yield; we grow for flavor and quality,” 

Veillon said. 

NatureFresh Farms is a big company, but it is family owned and 

operated. It also prides itself on being organic and using clean energy 

to power its greenhouses. 

That’s also a factor that made Delta attractive, according to Peebles, 

the Delta village administrator. 

With NatureFresh’s use of radiant heat for its greenhouses and 

“clean” technology, Peebles also sees potential with another Delta 

business anchor: North Star BlueScope Steel, which opened in the 

village in 1997. 

“For me this is the final hurrah before I retire,” he said, with a laugh, 

“to see the potential opportunity of a relationship between North 

Star and NatureFresh Farms and the positive economic impact and 

environmental impact on this area.” ● 

To comment: 614-246-8243 | info@ourohio.org | facebook.com/OurOhio 

pinterest.com/Our Ohio | youtube.com/OurOhio | Instagram.com/OurOhio 

With the press of a button tightly climate-controlled 

NatureFresh Farms greenhouses in Delta can make 

major or minor adjustments in temperature, water and 

sunlight distribution depending on the needs of the 

tomatoes being grown behind its giant glass walls. 

All functions in the greenhouse are monitored by 

a computer system. The growers set the tolerances 

of acceptable conditions and if the computer senses 

a condition out of acceptable tolerances, it alerts the 

grower on his or her smartphone. Adjustments can be 

made on the smartphone or, if necessary, the grower 

will go to the building to check or correct the situation. 

Hydroponic method 

There are various growing methods that can be 

described as hydroponic, but the one thing they have 

in common is they are plants grown without soil. The 

long expanses of tomato vines in the NatureFresh 

facility ripen from the bottom up, meaning the lowest 

hanging fruit is the ripest in a continual loop. With 

hydroponics, the roots of the plant are immersed in 

water or are grounded in something other than soil. At 

NatureFresh the plant roots grow in a ground coconut 

substrate with dissolved minerals supplied in the 

irrigation water. 

Water and light 

Plants are watered by a sophisticated system of 

computer software modeling, grower inputs, weigh 

scales and sensors that work together to determine 

the exact timing and amount of nutrient-rich water 

applied daily. 

The water that is used to hydrate the rows 

upon rows of tomato plants is a “100 percent closed 

loop system” made up of fresh water that is closely 

monitored for quality and distribution to the plants, 

Veillon said. 

The plants react and are susceptible to the amount 

of sunlight they are exposed to. The greenhouse 

sensors record the temperature and sunlight and 

trigger more or less water, more or less shade (curtain 

closure), or more or less ventilation depending on the 

reading. While these changes are monitored, they all 

occur automatically. 

The greenhouses are outfitted with high pressure 

sodium lighting, which the company says compensate 

for a lack of sunlight the plants need to grow in the 

winter months. With an abundance of off peak power 

available, NatureFresh is using the HPS lighting as a 

supplement to natural sunlight. 


2017 

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breaking news. So, for anyone 

who hasn’t heard yet, highly 

collectable U.S. State Silver Bars 

are now being handed over at 

just the state minimum set by the 

Lincoln treasury to residents in 6 

states who beat the offer deadline, 

which is why i pushed for this announcement 

to be widely advertised,” 

said Mary ellen withrow, 

the emeritus 40th treasurer of 

the United States of America. 

“these bars are solid .999 pure 

fine silver and will always be a 

valuable precious metal which is 

why everyone is snapping up as 

many as they can before they’re 

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there’s one thing withrow 

wants to make very clear. State 

residents only have seven days to 

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to get the U.S. State Silver Bars. 

“these valuable U.S. State Silver 

Bars are impossible to get at 

banks, credit unions or the U.S. 

Mint. in fact, they’re only being 

handed over at state minimum set 

by the Lincoln treasury to oH, 

PA, wV, KY, iN and Mi residents 

who call the toll Free Hotline before 

the deadline ends seven days 

from today’s publication date”, 

said timothy J. Shissler, executive 

director of Vault operations 

at the private Lincoln treasury. 

Rapid shipments to state residents 

are scheduled to begin with 

the first calls being accepted at 

precisely 8:30am today. 

“we’re bracing for all the calls 

and doing everything we can to 

Weights and 

measures 

full troy 

ounce solid 

.999 fine 

silver 

certified 

solid silver 

precious 

metal 

OH, PA, WV, KY, IN ANd MI: cOVer just $59 stAte MINIMuM 

1. call this number beginning at 8:30am: 1-888-282-6742 Ext. FMS1598 

2. residents who find their state listed in today’s newspaper and beat the deadline 

are authorized to get individual state silver Bars at just state minimum 

of $59 set by the lincoln treasury. that’s why everyone should be taking full 

vault Bricks loaded with five state silver Bars before they’re all gone. 

All othEr StAtE rESidEntS: MuSt rEMit $134 pEr StAtE SilvEr bAr 

1. no state silver Bars will be issued to any resident living outside of the 

states of oh, pa, Wv, Ky, in or mi listed in today’s newspaper at state 

resident minimum set by the lincoln treasury. non-state residents call: 

1-888-414-3761 Ext. FMS1598 

make sure no one gets left out, 

but the U.S. State Silver Bars are 

only being handed over at just the 

state resident minimum set by the 

Lincoln treasury for the next seven 

days or until they’re all gone, 

whichever comes first. For now, 

residents can get the U.S. State 

Silver Bars at just the state minimum 

set by the Lincoln treasury 

as long as they call before the order 

deadline ends,” confirmed 

Shissler. 

“with so many state residents 

trying to get these U.S. State Silver 

Bars, lines are busy so keep 

trying. All calls will be answered,” 

Shissler said. ■ 

FEDERATED MINT, LLC AND LINCOLN TREASURY, LLC ARE NOT AFFILIATED WITH THE U.S. GOVERNMENT, A BANK OR ANY GOVERNMENT AGENCY. IF FOR ANY REASON 

WITHIN 30 DAYS FROM SHIPMENT YOU ARE DISSATISFIED, RETURN THE PRODUCT FOR A REFUND LESS SHIPPING AND RETURN POSTAGE. DUE TO THE FLUCTUATING 

PRICE IN THE WORLD GOLD AND SILVER MARKETS, ORDERS MAY BE CANCELLED OR PRICES WILL CHANGE WITHOUT NOTICE AND STATE MINIMUMS ARE SUBJECT TO 

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Commitment 

to community 

STORY BY AMY BETH GRAVES 

Having members come together to make a difference has long been the cornerstone of Ohio 

Farm Bureau. Nowhere is that more evident than in county Farm Bureau programming. Last year 

volunteers dedicated thousands of hours to community projects that ranged from improving water 

quality to collecting food and money for the needy to raising awareness about gun safety. County 

Farm Bureaus partnered with dozens of groups to identify ways to improve their communities 

and make a measurable impact. 

Your membership dollars helped make these projects a reality. Hundreds of thousands of dollars 

in membership funds went into community programming in direct support to these programs 

with partnering organizations kicking in matching funds. For example, Ohio Farm Bureau 

provided $200,000 just for water quality efforts across the state last year, with partnering groups 

contributing more than $250,000. 

This year about $140,000 was raised throughout the state for various community organizations 

through county projects, events and partnerships. The diversity and depth of county programming 

was so impressive that Ohio Farm Bureau was recognized nationally. Every year American Farm 

Bureau recognizes the top 24 county Farm Bureaus through its County Activities of Excellence 

awards. Last year Ohio received an impressive eight awards in the contest, which identifies 

programs that serve as models of innovation for local activities and showcase the value of 

volunteers working together to build and strengthen their communities.

Your membership supports these community investments 

Ashland, Holmes and Wayne counties 

Grain Bin Rescue Tubes*: Three county 

Farm Bureaus partnered with a local 

Nationwide agency to purchase 11 grain bin 

rescue tubes for volunteer fire departments. 

Ohio State University provided training for 

rescue personnel, including those who didn’t 

receive a rescue tube. The project resulted 

in strong approval from other community 

groups and invitations for Farm Bureau 

volunteers to speak about agriculture and 

the rescue tubes. 

Auglaize County 

Agriculture in Your Backyard: Getting 

into classrooms to give kids an up close 

and personal look at agriculture was the 

goal of this educational program. More 

than 700 students and all five county FFA 

chapters participated. Volunteers were active 

participants in agriculture-related school 

projects, provided virtual and live farm tours 

to classrooms and engaged students in 

activities that taught them about their food 

and how it is grown. 

Cuyahoga County 

Stream Protection: The county Farm 

Bureau teamed up with the local Soil 

& Water Conservation District and the 

U.S. Department of Agriculture’s Natural 

Resources Conservation Service to put 

in a heavy use pad for animals at Stearns 

Homestead, an educational and historical 

farm in Parma. A heavy use pad is a pollution 

prevention practice that prevents sediment 

from getting into nearby streams. 

Delaware County 

Benefit in the Barn*: 

Nearly 700 people 

enjoyed a meal, 

beverages and concert 

by the Central Ohio 

BENEFIT in the 

BARN 

A Symphony on the Farm 

Symphony on the property of a Farm Bureau 

member. The county Farm Bureau organized 

the event, which had two dozen sponsors 

and raised $30,150 for Delaware County 

Hunger Alliance programs. During the event, 

“surprise” $1,000 grants were awarded to the 

Delaware County Agricultural Society, Ohio 

4-H Foundation, Ohio FFA Foundation and 

Ohio Farm Bureau Foundation. 

Franklin County 

COSI Farm Days: About 

25 volunteers bring 

the farm to downtown 

Columbus each year 

at COSI’s popular Farm 

Days. The purpose of the four-day event is to 

share knowledge about modern agriculture 

with thousands of students and young 

children through equipment displays. This 

year a record crowd of 18,000 attended. 

Guernsey County 

Tree Inventory and 

Health Evaluation 

Survey: This program 

educated urban residents 

about how to identify the 

environmental and fiscal 

value of the trees in their community. More 

than 20 volunteers worked in conjunction 

with the county’s master gardeners to 

inventory and conduct health evaluations of 

all lawn trees. Word spread about the project 

via 2,300 brochures and presentations to 

local civic organizations. 

Hamilton County 

Drones*: The county 

Farm Bureau worked 

to correct and 

update Farm Bureau 

policies on unmanned aircraft systems (also 

known as drones). Working year-round, 

volunteers reached out to aviation experts, 

met with Federal Aviation Administration 

staff, interviewed regional airport managers 

and attended a half-day program on drones. 

These actions resulted in the successful 

adoption of new state and national Farm 

Bureau policies on drones. 

Jackson and Vinton counties 

Agriculture Experience Day*: About 600 

second-grade students visited a farm for 

a fun-filled day that connected them with 

farmers and food. The students rotated 

through 17 hands-on educational stations. 

Students collected about 400 pounds 

of food for a local food pantry. They also 

competed in a contest for the best design of 

a T-shirt depicting what agriculture means to 

them, and each student received a free shirt. 

*American Farm Bureau County Activities of Excellence award winner 

ourohio.org | 15

FARM BUREAU 

Since September 2014, 

Ohio Farm Bureau has 

dedicated more than 

$2 million in member 

funds for water quality 

projects that protect 

the environment and 

preserve farmers’ ability 

to produce food. 

Together 

with farmers 

The community building projects 

featured here are illustrations of the 

power the farm community has 

to bring people together to solve 

problems of mutual interest. From 

fundraisers for local food banks to farm 

safety collaboration and projects that 

promote environmental protection, 

each community of members, working 

through the county Farm Bureau, is 

addressing challenges that members 

can rally around. This is the essence of 

a new campaign called “Together, with 

farmers.” In the months ahead, using 

various media to get the message 

out, watch for Farm Bureau member 

stories that illustrate the “Together, with 

farmers” theme and your invitation to 

engage locally. 

16 | january-february 2017 

Jefferson County 

Agriculture Merit 

Badge Day and Cubby 

Camp*: The county 

Farm Bureau helped 

40 Boy Scouts earn 

merit badges by connecting them with 

experts in the fields of surveying, soil and 

water conservation, ag mechanics and 

veterinary science. An Ag Day took place at 

the same location for Cub Scouts where they 

learned about farm animals, lawn tractor 

and ATV safety. More than 80 families were 

introduced to Farm Bureau. 

Lawrence County 

Drive-It-Yourself Ag Tours Galore*: More 

than 450 people attended this first ever 

drive-it-yourself tour in the county. The 

county Farm Bureau partnered with the 

local Extension, 4-H and Soil and Water 

Conservation District on the tour. Five Farm 

Bureau families opened their farms and 

businesses to the public so consumers could 

learn more about agriculture. 

Licking County 

A Healthier Septic System: Still in the 

planning stages, this pilot program will 

help identify and replace faulty aerator 

motors in home septic systems in areas with 

potential water quality issues. It also will 

educate landowners about the importance 

of maintaining their aerator system and the 

implications of a faulty system. 

Marion County 

Farm to Family: At cooking demonstrations 

at food pantries, schools and outreach 

centers, families were taught to prepare 

affordable and nutritious food for their 

families through this ongoing program. 

Corn from a 1-acre sweet corn patch planted 

at the YMCA also was donated to local food 

pantries. More than 100 families participated 

in the program in 2016, which also included 

the tools needed to prepare food at home 

such as slow cookers, electric skillets and 

other kitchen items. 

Medina County 

Ag Fact Ads*: Residents learned more 

about what commodity was currently 

being harvested or planted through a 

series of ads. The county Farm Bureau had 

a colorful ad printed every month in a free 

newspaper that featured easy-to-read facts 

and interesting trivia to connect readers with 

what they were seeing on farms during their 

daily commutes. 

Tractor 

SUPPORT 

Medina agriculture. 

MEDINA COUNTY 

FARM BUREAU 

fun facts: 

The first steam engine tractor was 

invented in the 1880s, although many 

thought it was a crazy idea. 

By the 1920s, the all purpose modern 

tractor was developed. 

By 1954, the number of tractors on 

farms surpassed the number of horses 

and mules for the first time. 

Today, there are over 16 million 

tractors around the world. 

BUY LOCAL. 

medinafb.org 

(330) 263-7456 

facebook.com/MedinaFarmBureau 


MEDINA COUNTY 

FARM BUREAU 

SUPPORT 

FLOWER 

medinafb.org 

(330) 263-7456 


BUY LOCAL. 

SUPPORT 


MEDINA COUNTY 

WATER 

fun facts: 

Flowers are more important than just their 

beauty. They attract pollinators such as bees, 

butterflies, bats and hummingbirds. 

Without flowers we would not have food, 

medicines, dyes and textiles. 

Plants take in carbon dioxide and in turn 

produce and release oxygen. 

In the 1600s, tulips in Holland were more 

valuable than gold. 

Dandelions may seem like weeds...but they 

are an excellent source of vitamin A and C, 

iron, calcium and potassium. 

Broccoli is actually a flower. The floweret 

actually bloom yellow flowers. 

BUY LOCAL. 

medina.ofbf.org 

(330) 263-7456 


fun facts: 

Water is the most important 

resource in the world. 

Of all the water in the Great Lakes, only 

2% of the total volume is in Lake Erie. 

The five Great Lakes together 

contain approximately 21% 

of the world’s fresh water supply. 

Fifty percent of all the fish in the Great 

Lakes are in Lake Erie because 

Lake Erie is nutrient rich! 

Mercer County 

Hoof it for Agriculture: County fair visitors 

learned all about agriculture in a series of fun, 

hands-on events that included a scavenger 

hunt. More than 500 people participated in 

this annual program, which included T-shirts 

for 4-H and FFA participants.

Trumbull County 

Book Barn Library Project: With the help 

of 20 volunteers, barn-shaped bookcases 

were built and displayed 

at local schools and 

libraries in the county. 

These bookcases were 

filled with agriculturerelated 

books to provide 

reliable and educational 

adventures about 

agriculture through 

literacy. The “Where’s the 

Barn?” initiative is an on-going project with 

the bookcases being on display at different 

locations throughout the county. 

Tuscarawas County 

Harvest for Hospice*: This sold-out event 

on a Farm Bureau member’s farm raised 

$26,000 for Community Hospice. Farmers 

and local businesses donated food and other 

items for the farm-to-plate meal and auction. 

A video shown during the meal prepared 

by a well-known chef featured local Farm 

Bureau members talking about their farms 

and the importance of agriculture in the 

area. 

Union County 

Shooting for the Cure: This event raised 

awareness of agriculture, conservation and 

gun safety for 

women in the 

county. The oneday 

program 

taught women 

the basics about 

firearms and 

archery while also raising money for cancer 

research. Thirty people participated in this 

first-time event, raising $750 for Ohio Farm 

Bureau’s Cultivating a Cure endeavor, which 

annually raises money for cancer treatment 

and prevention at Ohio State University. ● 

*American Farm Bureau County Activities of 

Excellence award winner 


facebook.com/OurOhio | pinterest.com/Our Ohio 


Amy Beth Graves is a freelance writer 

from Upper Arlington. 

EXCLUSIVE 

$500 CASH 

ALLOWANCE 1 

FOR ELIGIBLE FARM BUREAU MEMBERS. 

HARVEST THIS REWARD. 

To help members and to show our appreciation, we’re 

offering a $500 private offer 1 toward the purchase or 

lease of most 2016 and 2017 Chevrolet vehicles. 

FARM BUREAU 

1 Offer available through 5/31/17. Available on most 2016 and 2017 Chevrolet vehicles. Excludes 2016 Equinox L, Colorado 2SA and Spark EV; 2016 Malibu 

and Traverse L models, Cruze Limited L, Spark, SS and City Express, and 2016 Chevrolet Cruze L model. This offer is not available with some other offers. 

Only customers who have been active members of an eligible Farm Bureau for a minimum of 30 days will be eligible to receive a certificate. Customers 

can obtain certificates at www.fbverify.com/gm. Farm Bureau and the FB logo are registered service marks of the American Farm Bureau Federation 

and are used herein under license by General Motors. 

ourohio.org | 17

Bringing herbs indoors: 

Don’t let winter signal an end to 

growing and cooking with fresh herbs 

STORY BY MELISSA KOSSLER DUTTON | PHOTOS BY DAVE LIGGETT 

Tips for cooking 

with herbs: 

Rosemary: Place the full 

stems in turkey or with meat 

while you cook it. 

Mint: Chop up and put on 

fresh fruit. 

Chives: Mix with cream 

cheese or butter to make 

a spread for sandwiches or 

vegetables. Add to eggs and 

omelets. 

Parsley: Chop up and sprinkle 

over red potatoes, add butter 

and bake. 

Bay leaf: Add to soup or stews. 

Oregano: Chop up and add 

to sauces and soups. Make 

a side dish with roasted red 

peppers and feta. 

Thyme: Mix with cream 

cheese or butter to make a 

spread. Also works well with 

meat. 

With some care and planning, it’s 

possible to grow herbs indoors during 

the off-season. When choosing plants, 

consider your cooking needs and the 

area where you intend to keep them, said 

Union County Farm Bureau member 

Lynda Pealer, who with her husband, 

George, owns Millcreek Gardens in 

Ostrander. The nursery specializes in 

growing herb plants that it distributes 

to independent garden centers, 

landscape contractors, farm markets 

and municipalities within a 250-mile 

radius of Columbus. 

“You need good light, but you have to 

be motivated by what you want to cook 

with,” Pealer said. “Start small and do a 

little experimenting.” 


Union County Farm Bureau member George Pealer with his indoor herbs growing in the greenhouse at 

Millcreek Gardens in Ostrander, which he owns with his wife, Lynda. They recommend growers of indoor 

herbs be motivated by what they want to use in their cooking. 

Growing indoors can be a challenge 

but it’s definitely worth doing, added 

Brooke Sackenheim, 

manager of the Ohio 

Herb Education Center 

in Gahanna, which 

bills itself as the herb 

capital of Ohio. “It’s 

not for the faint of 

Sackenheim 

heart,” she said. “Fresh 

herbs give food a spark that you won’t 

tend to find with dry herbs.” 

She and Pealer suggest planting 

parsley, chives, oregano, bay, rosemary 

and mint. Place the plants in a window 

with a southern exposure as herbs need 

a minimum of four hours of sunlight, 

Sackenheim said. Herbs like sun but 

will not do well if they are located near 

a heating vent, which will dry them out, 

she said. The plants will be OK if they 

are exposed to some cold air coming in 

through the window. 

Growers also need to pay attention 

to their watering habits, said Laura 

Richards, the head grower of herbs, 

edibles and specialty crops at Millcreek. 

She advises making sure the soil is dry 

for an inch or two deep before watering. 

“People tend to overwater herbs in the 

house,” Richards said. “They have a very 

long water cycle.” 

Richards, who cooks regularly with 

fresh herbs, recommends cutting a 

bouquet and keeping it in the kitchen. 

The cuttings smell nice and serve as a 

reminder to use the herbs. 

“Harvesting them keeps them 

healthy,” she said. “The name of the 

game with herbs is you need to eat them. 

That’s why you are growing them in the 

first place. You need to thoroughly enjoy 

them.” ● 




Melissa Kossler Dutton is a freelance 

writer living in Columbus. 

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The Dos and Don’ts of 

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• Do consider setting the herb 

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moistened. This improves the 

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• Do check the plants regularly 

for bugs and mildew. 

• Do use them for cooking. 

• Do group plants that have 

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• Don’t overwater. 

• Don’t store next to an indoor 

heating vent. 

• Don’t harvest more than a 

third of the plant at one time. 

• Don’t be frustrated if you have 

difficulty growing the plants 

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ourohio.org | 19

Seth reflects on his 

grandparents, Earl and 

Dorothy Paulus. 


Of pork chops 

AND providence 

How pig farming found the Teters 

STORY BY AMY BETH GRAVES | PHOTOS BY NEAL LAURON 

Out mowing one day, Lyndsey Teter 

saw a pink flash out of the corner of her 

eye. A 30-pound piglet had just wandered 

onto her Knox County property. Little 

did she or her husband, Seth, know at 

the time that the unclaimed pig would 

be the start of their pasture-raised pig 

business. 

“When people say ‘how did you start 

pig farming,’ we say pig farming found 

us,” Seth laughed as he and his wife 

shared stories about the pig waiting on 

the porch for them to come home from 

work and how it lived in the garage 

during cold spells. 

“We had no idea what we were doing; it 

was comical,” Lyndsey said. “It took four 

hours to figure out how to 

get it in the trailer 

and then when the butcher asked me for 

cutting instructions, I had no clue what 

to order. You mean there are things other 

than bacon and pork chops?” 

Turns out there are – like jowl and belly 

bacon, loin roasts and hocks. Today the 

Teters, including their two daughters, 

7-year-old Molly and 5-year-old Eleanor, 

know exactly where those cuts of meat 

come from on a pig. The couple’s learning 

curve has long been over – they now 

conduct hands-on classes in Columbus 

on how to break down a whole hog into 

different cuts. 

“We remember that feeling of not 

knowing where our food comes from and 

how it’s produced,” Seth said. “Seeing 

other people make that connection … 

that’s exciting.” 

TUSCARAWAS COUNTY 

ourohio.org | 21

Seth and Lyndsey love that their children, Molly (left) and Eleanor, know where their food comes from and 

the life lessons the girls are learning on the farm, including how to take care of the animals and land. 

Seth helps carry out a hog from the 

“hambulance” into Butcher & Grocer. 

Butcher & Grocer co-owner Tim Struble cuts 

up one of the Teters’ hogs. 

PHOTO BY DAVE GORE 

PHOTO BY DAVE GORE 

A FARM IN TUSCARAWAS COUNTY 

Seth and Lyndsey grew up in 

Washington Court House and while 

neither one lived on a farm, they both 

felt an affinity for the land. Lyndsey 

enjoyed playing on her family’s 10-acre 

wooded lot, and Seth loved the trips to 

his grandparents’ old farm, 2½ hours 

away in Tuscarawas County. 

“It was a magical world there,” Seth 

said. “I‘d hear stories of what the 

farm used to be, and in college I called 

Grandpa up one day and said ‘Grandpa, 

I don’t know how to be a man. I’m going 

to come up to the farm. You’re going to 

teach me to shoot a gun, catch a fish and 

change the oil.’” 

Seth eagerly took in the teachings of 

his grandfather, Earl Paulus, who was 

a woodworker and for years raised and 

slaughtered turkeys until the bottom 

fell out of the market in the 1960s. 

He moved on to pigs and chickens but 

when the chicken house burned down, 

Earl declared he was done with farming. 

His advice to Seth? “Don’t even think 

about it.” 

But Seth couldn’t get the idea of 

farming out of his head after he finished 

college with a journalism degree. When 

he saw a billboard with Ohio Farm 

Bureau’s name on it, he blindly sent in his 

resume. Shortly after, a communications 

position opened up and Seth was hired. 

For 11 years he worked side-by-side with 

agricultural experts and learned all about 

the industry and marketing, particularly 

marketing through social media. Readers 

of this magazine got to learn about 

agriculture by exploring it through 

Seth’s articles. “He’s a gifted writer and 

storyteller,” said Our Ohio Editor Pat 

Petzel. “For all of those years, he told 

the stories of Farm Bureau members 

from across the state, but the story 

that was missing was his and Lyndsey’s. 

Also missing was a farm – but that soon 

changed.” 

While Seth worked for Ohio Farm 

Bureau, Lyndsey was writing for 

Columbus area newspapers and loved 

living the city life. She got an inkling 

things were going to change when Seth 

built a woodshop in their 500-squarefoot 

apartment. 

“He was restless and needed to stretch 

his legs. When we started looking for a 

house, he kept taking me farther and 

farther out of Columbus, and the houses 

and land kept getting cheaper and 

cheaper,” she said. 

SIX BUCKETS FARM 

The Teters eventually bought an old 

10-acre farmstead in Knox County that 

needed so much work the home inspector 

said maybe this wasn’t the best property 

for them. “We didn’t even know how to 

swing a hammer,” Lyndsey said. But the 

couple decided fixing up the farm would 

Seth and Lyndsey Teter are sharing their direct marketing experiences 

during the Young Agricultural Professionals’ Winter Leadership Experience in 

February. The conference is one of Ohio Farm Bureau’s programs that help 

young members work and prosper in agriculture. Visit experienceyap.com to 

learn more about Ohio Farm Bureau’s Young Ag Professionals. 


e their “career tech class.” It was a lot 

of blood, sweat and tears, and they used 

the cheapest and most effective tools 

to clean up the property – six 5-gallon 

buckets, which is where the name Six 

Buckets Farm comes from. 

“Those six buckets summed up our 

experience – a lot of labor and minimal 

infrastructure,” Seth said. 

When that stray pig wandered onto 

their property, the Teters liked its 

inquisitive nature so much they decided 

to start raising pigs. Since they didn’t 

have a barn or money to build one, they 

bought heritage breed pigs, which are 

well suited for pasture-based farms. The 

couple’s marketing was word-of-mouth 

and through social media. It wasn’t long 

before they had more than 100 families 

in Columbus who were willing to buy half 

or quarter pigs from them. 

“I’d post on Facebook that I had pigs 

ready and they would buy them every 

time,” said Lyndsey who made the 

45-minute plus drive to Columbus pulling 

a trailer that the couple nicknamed the 

“hambulance.” 

That delivery drive more than doubled 

in August 2015 when the couple moved 

to New Philadelphia to take over Seth’s 

grandparents’ farm and begin the process 

of revitalizing livestock production 

on it. Moving onto the 90-acre farm 

has been a dream come true. Seth 

found a communications job at a local 

manufacturer, and they now have the 

space to expand their farm operation. 

They are looking into processing the 

pigs themselves and holding on-farm 

butchery classes. The couple recently 

started building a hoop barn to house 

the pigs in the winter to help preserve 

the land. 

The Teters’ business model is 

deliberately nontraditional. They want 

to stick with pasture-raised pigs, which 

take at least two months longer to raise 

than the more common breeds of pigs. 

“We became the middleman, which 

has allowed us to raise fewer animals. 

We’re doing all the marketing, finding 

the customers and taking the meat to 

the customer’s doorstep,” Seth said. 

Last year they raised about 100 pigs and 

sold nearly 15,000 pounds of pork by 

“schlepping it into Columbus, one pork 

chop at a time,” Lyndsey laughed. 

They also picked up their first wholesale 

buyer last year by communicating with 

The Butcher & Grocer, a small food and 

meat shop, through Facebook. The Teters 

started delivering two pigs a week to the 

suburban Columbus store where a team 

of butchers break them down and find 

ways to use all of the animal. 

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“We need customers who are willing to 

take the whole animal and not just the 

bacon or pork chops,” Seth said. “We’re 

trying to change the culture. There are 

a few chefs who know how to build a 

menu around a whole animal and have 

the customer base that allows them to 

do that.” 

With a third baby on the way, the 

couple are thrilled that their children are 

growing up in the “magical world” that 

Seth visited as a child. 

‘They have the best lives. I’m so jealous. 

I open the door and they go roam,” 

Lyndsey said of her children. ”They know 

where their meal comes from and have 

taken part in raising that pig -- that’s just 

normal to them.” ● 






January 26, 27, 28 

Thursday – Friday – Saturday 

Agricultural 

Equipment 

Kiddie Tractor Pull 

9:00 AM - 4:00 PM 

Construction Equipment 

Seminars 

MEMBER APPRECIATION DAY 

FRIDAY, JANUARY 27 

•See Your Equipment Dealer for Discount Coupons• 

ourohio.org | 23

Watching the watershed 

Farmers work to find best 

methods to protect water 

STORY BY AMY BETH GRAVES | PHOTOS BY NEAL LAURON 

For two long days in 2014, Chris Kurt kept an eye on the 

news and on his water faucet. A toxic algal bloom on Lake Erie 

had caused nearly half a million people in the Toledo area to be 

without tap water. When the water started flowing again in his 

Whitehouse home, so did the questions about what caused the 

problem and what could be done to prevent it from happening 

again. 

“It drove home the point that we have issues with our 

watershed and we need to find out where all this phosphorus is 

coming from causing these harmful algal blooms,” said Kurt, a 

fifth-generation grain farmer in Hardin County. Kurt was able 

to act on his desire to seek solutions this summer by becoming 

a participant in a new project led by Ohio Farm Bureau. 

Kurt is one of three families participating in the Blanchard 

River Demonstration Farm Network, a five-year, $1 million 

project in the Western Lake Erie Basin. Ohio Farm Bureau and 

the U.S. Department of Agriculture 

Natural Resources Conservation 

Service are partners on the project. 

The demonstration farms in 

Hardin and Hancock counties (see 

sidebar) are showcasing innovative 

conservation practices that reduce 

or prevent nutrients from entering 

waterways. Scientists say the harmful 

Blanchard River 

Watershed 

algal blooms on Lake Erie and other lakes are mostly caused by 

excess dissolved phosphorus, which is found in animal manure, 

many commercial fertilizers and municipal wastewater. 

“One of the reasons I wanted to participate in (the 

demonstration farms) is because agriculture has a role in this 

and we want to find out what’s going on and what we can do,” 

said Kurt, an agriculture banker who recently moved from 

The demonstration farms are a key component of Ohio Farm 

Bureau’s $2 million Water Quality Action Plan, a comprehensive 

initiative to help farmers proactively improve and protect water 

quality while maintaining viable food production. Your membership 

dues help make this work possible. 


Participating farms 

1 2 

3 4 

1. Area agricultural professionals get an up-close look at a sub-surface nutrient placement toolbar at 

Kellogg Farms. 2. Kevin King from USDA-ARS discusses how edge-of-field monitoring equipment takes 

water samples for later testing. 3. A blind inlet phosphorus filter bed being constructed on Kurt Farms. 

4. Surface water flume for collecting samples for edge-of-field monitoring. 

Whitehouse to be closer to the family 

farm in Dunkirk. “But that doesn’t mean 

this is only an agriculture problem— 

there are problems with storm water 

GLOSSARY OF TERMS 

Farming and Water Quality: Terminology 101 

Taking ideas and theories and turning them into real 

world practices is key to helping farmers understand 

best practices that accomplish two goals: preserving 

farmers’ ability to both produce food and protect water. 

Key tactics being evaluated at the demo farm and at 

many universities are described below. 

Nutrient removal beds 

This is a structure placed at the edge of a field where 

water naturally drains. The designed bed contains 

different sized material such as gravel which works 

to filter runoff, which minimizes escaping soil and 

nutrients. 

Two-stage ditch 

These are modified drainage ditches that are designed 

to mimic a more natural channel. These ditches 

include “benches” that serve as a kind of floodplain. 

The benches and vegetation growing in them can also 

function as a kind of wetland that reduce sediment 

and nutrient loads downstream. The result is a more 

sustainable ditch that still provides adequate drainage. 

overflows with raw sewage going into 

the Maumee watershed (which feeds 

into Lake Erie) as well as leaky septic 

tanks and other problems.” 

Edge-of-field monitoring 

This enables farmers and scientists to measure which 

conservation practices work best. Observers measure 

the amount of nutrients and sediment in surface and 

subsurface water runoff from a field, and compare the 

improvements under different conservation systems. 

Sub-surface nutrient placement 

Placing nutrients (either manure or commercial 

fertilizer) where they are most beneficial to crops 

can help prevent nutrients from escaping. Fertilizer 

efficiency and loss prevention is aided by placing 

nutrients beneath the soil (also referred to as 

“incorporating nutrients”). However, farmers also have 

a goal of preventing soil loss by using minimal tilling 

techniques that aim to leave the soil as undisturbed as 

possible. Finding better (including affordable) ways to 

both incorporate nutrients while preventing soil loss 

is key. 

Cover crops 

Cover crops are plants seeded into fields, either within 

or outside of the regular growing season and usually 

aren't harvested. Cover crops can reduce erosion, 

improve soil quality and retain nutrients that would 

otherwise may be lost. They can also combat weeds and 

break disease cycles. 

Kellogg Farms, Hardin County 

Bill and Shane 

Kellogg own 

and operate a 

4,200-acre grain 

farm. The family 

committed 305 

acres in a corn/ 

soybean rotation. The site is focusing 

heavily on subsurface nutrient 

placement and its effect on yields and 

potential fertilizer savings and different 

methods and timing of cover crop 

placements. Other practices include 

proper storage facilities for on-site 

fertilizer and fuel tanks. An abandoned 

water well will be capped. 

Kurt Farms, Hardin County 

Chris Kurt owns a 

470-acre grain farm, 

and 168 acres of 

corn/soybean fields 

are being used for 

the demonstration 

farm. The project is 

monitoring the effect 

on water quality of a two-stage ditch that 

was constructed previously. Other studies 

are looking at subsurface placement of 

nutrients, cover crops, blind inlets, filter 

strips and edge-of-tile nutrient removal 

technologies. Edge-of-field monitoring 

equipment has been installed and an 

abandoned gas well removed. 

Stateler Family Farms, 

Hancock County 

Anthony and Duane 

Stateler have a 500- 

acre grain farm and 

7,200 head swine 

farrow (birth) to 

finish operation. 

The demonstration 

project is putting 243 acres in a corn, 

soybean and wheat rotation and looking 

at how spreading manure on growing 

crops will affect yields and water quality. 

Another study is looking at increasing 

cover crop use as an alternative to tillage 

in regard to soil compaction issues. 

ourohio.org | 25

The demonstration farms are open to individuals and 

groups. Set up a tour by contacting Aaron Heilers at 

aheilers@ofbf.org or 937-726-7506. You can also see a 

video of the Hardin County Soil and Water Conservation 

District Field Day on youtube.com/OurOhio. 

At the demonstration farms, researchers have installed 

edge-of-field monitoring equipment that tests how water 

leaves the field. This data can be used to monitor the effect on 

water quality of various conservation systems to help farmers 

determine what measure works best for their land and has the 

least impact on their bottom lines. The goal is to help farmers, 

in combination with best practices from landowners and cities, 

protect agriculture and water quality in the Western Lake Erie 

basin, said Aaron Heilers, project manager of Blanchard River 

Demonstration Farm Network. 

“Not every practice is for every farm. The hope is that farmers 

will find the best fit for their operations and implement that 

practice,” Heilers said. “If every producer is able to do that, it 

will have a large impact and really make a difference.” ● 






This blind inlet being install at Kurt Farms consists of a trench dug in a low 

point on the farm and then filled with rocks to slow the flow of water and 

reduce the amount of sediment reaching waterways. 

Firelands Historical Society Museum 

Summit Motorsports Park 

New London Reservoir 

Firelands Rails to Trails 

Eagle Creek Golf Club 

Mad River Railroad Museum 

Willard Depot Museum 

Sorrowful Mother Shrine 


taking root 

Taking Root is a round-up 

of current news, trends and ideas about 

food and farming that are taking root for 

future growth. 

DRONES: THE FUTURE OF AGRICULTURE 

Hamilton County Farm Bureau was one of eight Ohio 

county Farm Bureaus that earned a County Activities of 

Excellence award from American Farm Bureau. On the 

surface, the activity—helping update state and national 

Farm Bureau policy as it relates to drones—doesn’t sound 

as though it would be related to farming. 

However, a recent report by PricewaterhouseCoopers 

states that the future of drone usage in agriculture 

could create an industry of $32 billion or more, and that 

estimate could be conservative. 

According to the online investment community site 

The Motley Fool, DuPont’s investment this past April in 

the drone company PrecisionHawk was a wise one, noting 

that the technology’s economic impact in the agricultural 

realm could surpass $60 billion in the next 10 years. 

What is the link between farmers and drones? 

Precision farming, by air and by land. Already on most 

farms digital equipment with sensors can scan and record 

data from the field that farmers can use from planting 

to harvesting. Precision agriculture also includes the use 

of GPS, geomapping and satellite imagery to let farmers 

know exactly what work in what field was done on what 

day. It includes extensive details about crops in the field, 

including important items like nutrient management 

application. 

Drones are an extension of that technology, with the 

ability to grab data quickly with a farm flyover. Now 

policies updated through the efforts initiated by the 

Hamilton County Farm Bureau make it so farmers have 

guidelines to follow so they can be on the cutting edge of 

this emerging technology. 

Farm Bureau Executive Vice President Adam Sharp, left, congratulates Jack 

Fisher, former executive vice president, on being awarded the Distinguished 

Service Award as Board President Frank Burkett III, right, looks on. The 

award was bestowed at Farm Bureau’s 98th Annual Meeting in Columbus in 

December. Significant donations from Nationwide, Farm Credit Mid-America 

and OFBF to the Fisher Fund for Lifelong Learning also were announced at 

the meeting. 

FISHER FUND GETS A BOOST 

An historic year for the Ohio Farm Bureau Foundation 

culminated with three leadership gifts announced during the 

recent Ohio Farm Bureau Federation annual meeting. 

Nationwide announced its donation of $1 million to 

the foundation’s Fisher Fund for Lifelong Learning. The 

insurance and financial services company’s gift is the single 

largest donation in the 31-year history of the foundation and 

reaffirms Nationwide’s commitment to securing the future of 

Ohio’s food and farm communities. 

The Fisher Fund also will benefit from a gift of $300,000 

from Ohio Farm Bureau Federation, another $25,000 in 

personal contributions from Farm Bureau’s current board 

members and a $250,000 gift from Farm Credit Mid-America. 

The fund emphasizes building public awareness of the 

interconnected food system, mentoring youth, developing 

technical and business skills for beginning farmers and 

providing career and personal development for prospective 

leaders. 

To learn more about the work of the Ohio Farm 

Bureau Foundation or to contribute to its efforts, visit 

ofbf.org/foundation. 

ourohio.org | 27

Rethinking 

‘processed’ 

foods 

Fresh ideas help save, 

grow food industries 

STORY BY AMY BETH GRAVES | PHOTOS BY JODI MILLER 

The next time you hear the phrase “processed 

food” used as a criticism of our modern food 

culture, think about Bob Bowers Jr. and his 

third generation cider mill in Hocking County. 

For Bowers, ultraviolet light processing of apple cider was the 

“silver bullet” that preserved his business. Several years ago, he 

was mulling over whether to heat pasteurize his apple cider to 

reduce pathogens like E. coli or sell it as unpasteurized. Neither 

option was very appealing to him. He felt heat pasteurization 

slightly flattened the taste of his cider. And continuing to make 

it the way his family had been doing since the 1930s on their 

Hocking County farm would mean labeling it as unpasteurized, 

which could “kill or hurt your business,” he said. 

Then Bowers heard the U.S. Food and Drug Administration 

was looking into approving UV processing to kill harmful 

bacteria in fruit and vegetable juices. He became one of the 

first cider processors in Ohio to use this technology in which 

cider is pumped into a clear tube and briefly exposed to UV 

light, killing any pathogens. 

Over the past 17 years, Bowers, a Hocking County Farm 

Bureau member, has tinkered with the process and today runs 

960 gallons an hour through three UV tubes. He praised the 

low cost to purchase and run the equipment – the equivalent 

of running three hair dryers at once. UV processing equipment 

is about one-fourth the price of a heat pasteurization unit, 

according to Cornell University microbiologist and food safety 

expert Randy Worobo, who is credited with introducing the 

idea of using ultraviolet light to reduce harmful bacteria in 

fresh juices. 

Gallons of cider waiting to be UV pasterized. 


Bob Bowers Jr. says ultraviolet light processing of his apple cider helped preserve the family business, which has been around since the 1930s. The cider is 

pumped into one of three tubes (right) and briefly exposed to UV light, killing any pathogens. 

“We invested in the equipment to protect our business. 

Using it has allowed us to keep our blend the same and protect 

customers,” said Bowers, whose family farm, Laurelville Fruit 

Farm, processes up to 30,000 gallons of cider every year. 

“I guess you could say ultraviolet processing helped save the 

small cider industry,” said Abby Snyder, a Ross County Farm 

Bureau member who is working with Worobo on her doctorate 

degree in food microbiology at Cornell. “After a rash of juiceassociated 

(food-borne illness) outbreaks in the ’80s and ’90s, 

new regulations were introduced that require wholesale juice 

be treated to eliminate food-borne pathogens. For the smaller 

cider producers, it was an economic burden to purchase 

thermal pasteurization equipment, and many didn’t like how 

it changed the flavor of their product,” she said. 

Snyder said this is just one of many innovative processes 

that have helped preserve or grow parts of the food industry. 

Here’s a look at some of the industries that have benefited the 

most from these creative processes. 

‘BABY’ CARROTS 

Frustration over food 

waste led a California farmer 

to revolutionize the carrot 

industry in the mid-1980s. Mike 

Yurosek of Newhall, Calif., was frustrated grocery stores 

were rejecting his “ugly” carrots, i.e. those that weren’t long 

and straight. He bought an industrial bean cutter and started 

cutting up broken or odd-shaped carrots into uniform, smaller 

sizes and selling them in packages. 

The smaller carrots, marketed as baby carrots, became wildly 

popular with youngsters loving their smaller size and cooks 

embracing the convenience of adding them to recipes. Sales 

of the vitamin A-rich vegetables skyrocketed and revived a 

struggling industry. In 2006, the average carrot consumption 

per American was 11.8 pounds, up from 9.63 pounds in 1980, 

according to the U.S. Department of Agriculture’s Economic 

Research Service. 

PACKAGED SALADS 

Consumers are increasingly grabbing bags or plastic 

clamshells of leafy greens at the grocery store. Packaged 

salads accounted for $3.7 billion in sales last year, an 8 

percent increase from the previous year, according to Nielsen 

Perishables Group. An innovative type of plastic packaging 

protects the leafy greens from the air that causes them to 

brown or spoil. Essentially, the packaging “breathes” and 

changes the ratio of gasses to prevent spoilage, Snyder said. 

The shelf life can be double or even triple that of conventional 

greens. This type of packaging has resulted in more consumers 

choosing vitamin-rich leafy greens such as spinach, arugula, 

chard and kale. Americans’ consumption of leafy green and 

Romaine lettuce has increased from 3 pounds per person per 

year to more than 11 pounds, according to the USDA. 

PRE-SLICED, BAGGED APPLES 

Sliced apples—they’ve been billed 

as the best thing since sliced bread. 

Their popularity skyrocketed after 

McDonald’s started offering bags of 

sliced apples in kids’ meals in 2004 

as a healthy alternative to fries. Kids liked 

their white flesh, crisp taste and small size while 

parents liked this healthier option. Scientist Attila Pavlath and 

his team of researchers are credited with developing an edible, 

odorless and tasteless coating in 2000 that prevents apples 

from browning after they are cut. In 2014, Americans ate more 

than 500 million sliced apples—triple the amount consumed 

in 2004. ● 






ourohio.org | 29

food 

Here’s the beef 

Keller Meats is happy to 

keep customers connected 

STORY AND PHOTOS BY LYNDSEY MURPHY 

MEDINA COUNTY 

Walking through the doors at T. L. 

Keller Meats you immediately sense 

the energy that resonates through 

the building of this family venture in 

Medina County. 

Ringing phones demand attention 

from founder, Tom Keller, as he fields 

questions from clients who have animals 

being processed. Meanwhile daughter 

Kayleigh answers a call about what cut of 

meat will work for a customer. Outside, 

mom Cathy Keller, directs her Whole 

Hogg Catering pit crew as they smoke 

and BBQ a mountain of ribs to be sold 

later that day outside their Litchfield 

meat market for the “Racks for Racks” 

fundraiser, created by the Keller family 

in support of breast cancer research. 

The pace doesn’t slow as you leave the 

office and head to the cooler and cutting 

room where the beef, pork, lamb and deer 

carcasses are inspected and processed. 

The Keller family works with two local 

slaughterhouses and then finishes the 

cutting and packaging at their facility. 

Every carcass is precisely identified 

with all information about origin and 

processing after being examined and 

stamped by the state inspector, who is 

at the facility every day. 

“Your inspector should be your best 

friend,” Kayleigh said. “We welcome his 

Cathy (left) and Kayleigh Keller. 


Kayleigh Keller points out how inspectors mark and grade each carcass. 

feedback, and he’s here every day to 

make sure that our facility is producing 

the safest product we can for our 

customers.” 

Local livestock farmers also have the 

added benefit of learning about ways to 

improve their feeding and management 

plans as they work with Kayleigh, who 

received a degree in animal nutrition 

from Ohio State University. Her keen 

eye and understanding of nutrition 

allows her to evaluate the hanging 

carcasses and give recommendations to 

the farmers. 

On the farm side of the Keller business, 

son Kelton, the fifth generation on the 

family farm, raises crops and hay with 

cousin Ryan Keller and his father, Tim, 

to feed the cow-calf operation that also 

provides product for sale at the Keller 

meat market in Litchfield. Tom and 

Cathy’s other daughter Shanna, who 

works full-time for the Metro Parks, also 

lends a hand when she can to the family 

farm and businesses. 

One of the most notable changes 

since establishing the custom meat 

market in 1999 is that customers want 

to know much more about where their 

food comes from and how it is raised. 

Tom takes pride in being able to speak 

with each customer about this concern. 

“We can be honest with them and tell 

them where (the meat) came from,” he 

said. “When we buy from local farmers 

I can probably even take them to that 

farm and show them 

the mother that animal 

came from.” 

A resurgence in the art of smoking 

and barbecuing has made cuts like the 

pork butt and brisket some of the most 

sought after and valued cuts in the 

Keller shop. 

“People are getting excited about 

making their own food again and it’s 

heartwarming,” Kayleigh said. “They 

bring in samples and ask us for opinions 

all the time.” 

Creative customers are also using 

nontraditional items from the butchering 

process such as fat for soaps and bones and 

marrow for protein sources. 

The commitment of the Keller family 

is woven through not only the fabric 

of the family businesses, but reaches 

into the community as well. They are 

supporters of local county fairs and 

schools, the area food bank and other 

civic groups. Kayleigh is on the Medina 

County Farm Bureau board this year 

and looks forward to continuing the 

Keller family’s mission of working in 

the community to promote a better 

understanding of agriculture. ● 




Lyndsey Murphy is a freelance 

writer from Mechanicburg. 

Experiment with meat 

on a budget 

Why are these in the bargain 

basket? They are all nontraditional 

cuts from the carcass that are 

very thin, not highly marbled and 

typically considered a lesser cut. 

Yet when prepared correctly they 

will still shine as the centerpiece of 

dinner. 

1. Hanger Steak: Marinate and put 

on the grill on high heat for a 

short amount of time to get a 

great lean piece of beef that is 

perfect alongside some grilled 

vegetables. 

2. Flank Steak: Broil under high 

heat for 3-4 minutes on each 

side and pair with a chimichurri 

sauce for a Brazilian flare. 

3. Skirt Steak: Set oven to broil for 

4-5 minutes on each side for a 

piece of meat that’s great for 

fajitas. 

Check out beefitswhatsfordinner.com for 

more great recipe ideas. 

ourohio.org | 31

ecipes 

How to make bone broth 

a multi meal affair 

RECIPES FROM AND PREPARED BY AMY FORREST | PHOTOS BY LYNDSEY MURPHY 

Every cook makes broth/stock for sauces, gravies, soups and stews. 

The methods for bone broth are many, but essentially you want to 

roast and then simmer bones with your choice of vegetables and 

herbs. This recipe uses 4 pounds of bones, including neck and leg 

bones. Add a chuck roast to make a meal. 

Set roaster to 400 degrees until the water begins to bubble, 

then reduce the temperature to about 250 degrees and start 

simmering. Simmer for at least 12 hours. Let the contents 

cool slightly and remove the roast to a plate. Using a fine mesh 

strainer, strain all liquid from the roaster into jars or containers 

that will seal tightly. Use as you would any stock or broth. 

Chuck Roast and Bone Broth 

Broth itself makes 64 ounces 

4 pounds neck and leg bones 

1 chuck roast, (4-5 pounds) 

Beef spice rub 

1 pound carrots 

6 stalks celery 

3 onions quartered 

5 green onions 

5 sprigs fresh thyme 

5 sprigs fresh rosemary 

Place all bones in a roasting pan and roast in a 400-degree oven 

until deep brown in color, about 20 minutes. 

Generously rub the roast with the Beef Spice Rub (see recipe 

page 33) on both sides. Arrange the carrots, celery, onions and 

fresh herbs in a roaster, add the roasted bones evenly over the 

vegetables and then place roast on top. Pour water over the 

entire roast until everything is completely under water; fill 

nearly to the top of the roasting pan. 


Beef and Noodles 

Makes 4 servings 

Roast from the bone broth recipe, cut 

into bite-size pieces 

1 package, (9-12 ounces) egg noodles 

3 cups bone broth 

1 cup water 

Salt and pepper to taste 

Bring bone broth and water to a boil, add 

egg noodles and reduce heat to a simmer. 

Allow the noodles to absorb about 2/3 of 

the liquid, add the beef and simmer for an 

additional 15 minutes. Remove from heat 

and season with salt and pepper. At this 

point you can serve the beef and noodles or 

add a beef gravy (see at right). Great served 

over mashed potatoes. 

Beef Gravy 

¼ cup butter 

¼ cup flour 

2 cups bone broth 

Salt and pepper to taste 

Melt butter in a saucepan over medium 

heat, add flour and whisk together, 

removing all lumps. Cook for about 5 

minutes, stirring constantly until light 

brown in color. Turn heat to low and slowly 

add broth, stirring continually. Season with 

salt and pepper. Return gravy to medium 

heat. Stir until boiling and gravy thickens. 

Serve over beef and noodles. 

Beef Spice Rub 

Serving size is 1/2 cup (covers about 

two roasts) 

4 tablespoons Kosher salt 

4 tablespoons course ground pepper 

3 tablespoons smoked paprika 

1½ tablespoons granulated onion 

1½ tablespoons granulated garlic 

1 tablespoon Cayenne Pepper (to 

taste) 

Blend all spices together with a whisk. 

Generously rub both sides of the roast. 

Store the extra rub in a container with 

a lid that seals well. Mason jars work 

well. This is a great seasoning to have 

on hand for steaks, roasts and chops. 

Beef Tostada 

Makes 4 servings 

Corn tostadas 

Oil for frying 

Beef roast from bone broth 

recipe, shredded 

Chopped lettuce or shredded red 

cabbage 

Chopped tomatoes 

Cheddar cheese 

Salsa (we mixed ranch dressing 

and salsa for our sauce) 

Sour cream 

Heat oil in small skillet, place tostadas 

one at a time in the skillet, brown on 

both sides until crisp. Keep warm 

until ready to serve. Have bowls of all 

other ingredients and allow everyone 

to build their own tostada. Serve with 

rice and refried beans, if desired. 

Lyndsey Murphy, left, owns and 

operates “The Hive,” in downtown 

Mechanicsburg with her mom, Amy 

Forrest, owner of “In Good Taste 

Catering.” The duo, members of a 

fifth-generation farming family, host 

cooking classes and other community 

activities that help bring farm and food 

together in a fun atmosphere. 

ourohio.org | 33

Plain Old Baking Soda a Drugstore in a Box 

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our community 


Working for 

agriculture 

STORY BY AMY BETH GRAVES 

PHOTOS BY JENNIFER OSTERHOLT 

ON AND OFF THE FARM 

For Jennifer Osterholt, agriculture 

runs deep. As a toddler, she grew up 

being around farm animals—she spent 

time in the pig birthing barn where she 

curiously watched her mother do the 

chores. It wasn’t long before she was 

tipping over her playpen so she could 

help out. As she says, being around 

animals was the cornerstone of her 

upbringing. Today, she is director of 

marketing and education for the Ohio 

Pork Council and lives on a Licking 

County farm with her husband of 

almost two years, Joe, and 8-year-old 

son, Henry. 

TELL US ABOUT YOURSELF. 

I’m a type-A, full-time mom who 

works tirelessly in my professional life 

to set an example of hard work for my 

son, aka the Little Farmer. I’ve been 

blessed to have met and married Joe, 

who was raised on a turkey farm. The 

“scandal” in my life is that I married a 

turkey farmer, but my job is to promote 

pork. Speaking of which—pork is safe to 

eat with a little bit of pink in the center. 

It’s a real flavor changer. If you cook it 

to the consistency of shoe leather, it’ll 

taste like that, so think pink—a blush 

of pink! 

birth-to-market (farrow-to-finish) pig 

farm. They also have some beef cattle 

but our main business is growing corn, 

soybeans, wheat and hay. My husband 

is amazing. He works with my family, 

most of the time, but he owns ground 

and is still involved in his family’s hog, 

turkey and grain farm in western Ohio. I 

enjoy working in the supporting role on 

the farm when I’m able. 

YOUR FAVORITE AND LEAST 

FAVORITE FARM CHORE? 

Favorite: Feeding animals with my 

son. It gives us quality time together as 

well as opportunities to teach him the 

skills needed to care for animals and 

grow food. 

LICKING COUNTY 

Read more about Osterholt’s life as 

a working mom and farm mom on 

her blog, plowingthroughlife.com. 

WHAT TYPE OF FARM DO YOU 

HAVE? 

Our farm is in Alexandria just about a 

mile from where I grew up. My parents 

have about 20 mother pigs (sows) in a 

Joe and Henry tilling the coop in the turkey barn that Joe’s dad takes care of. 

ourohio.org | 37

Least favorite: Fixing things that break. Often times they 

happen at the most inconvenient and stressful times, and I 

don’t always know what to do so I call my husband or dad. 

YOU’RE A BIG BELIEVER IN GIVING BACK TO YOUR 

COMMUNITY. WHAT’S YOUR INSPIRATION? 

The older I get, the more I see how much I’ve been given 

and how much it took to get there. After you have kids, you 

see how much time and effort is poured into them so they can 

grow, develop and learn. It made me realize how many people 

have helped me over the years, especially when I unexpectedly 

became a single parent in 2008 because of a farming accident. 

We can’t do everything all the time but there are certain points 

in our lives where we can do certain things, serve others and 

make a difference. 

WHAT ARE YOU INVOLVED WITH IN YOUR 

COMMUNITY? 

Licking County Farm Bureau in so many ways. I started in 

high school when I was involved with the youth council and 

helped nursing home residents visit a mall and helped with 

their shopping. Today I’m on the county board and have helped 

at events like the Farmers Share Breakfast and Ag Plastics 

Recycling Day. I’ve been involved with my local church and 4-H 

and am active with Ohio Farm Bureau’s Young Agricultural 

Professionals. Life has been easier since marrying Joe because 

now my son can be with another parent and that frees up some 

time for me to be involved in other activities. 

WHY IS IT IMPORTANT TO BE INVOLVED? 

It’s difficult to pinpoint the single experience that will shape 

who or what you are, which is why it’s important to be involved 

in different groups. When you put all these experiences 

together, you figure out what you’re good at and how to be a 

better community member as well as an employee. You need 

to continue to challenge yourself and improve your leadership 

skills. There are always learning experiences. 

TELL US ABOUT YOUR RECENT VISIT TO 

WASHINGTON, D.C. WITH THE YOUNG 

AGRICULTURAL PROFESSIONALS. 

This trip reminded me how important it is to be involved in 

the political process. A lot of decisions are made in D.C. that 

have a big impact on our businesses and families on a regular 

basis. As a part of Ohio agriculture, I got to see directly how 

the farm bill and regulations affect our family’s business and 

income. Every place we visited the message was the same: Tell 

us what’s important and what’s working and what’s not. We 

want to hear from you. When it comes to politics, it’s easy 

to become disengaged because you feel like you can’t make a 

difference. But trips like these change that feeling because you 

get to meet face-to-face with leaders who want to hear about 

your personal experiences. 

WHAT DO YOU LOVE THE MOST ABOUT LIFE ON 

YOUR FARM? 

The lifestyle and lessons learned. My husband could make 

far more money with an off-farm job but it’s worth it to trade 

some income for the time spent with family, the opportunity 

to instill a strong work ethic in our children and teach them 

skills that will benefit generations to come. ● 







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