Hungry for Truth’s annual Farm-to-Fork dinner is an opportunity for farmers and South Dakotans to gather around the table, share a meal and engage in conversations about how food is grown and raised. Our 2018 event took place at the Country Apple Orchard near Harrisburg, where more than 180 people came together to talk about topics such as environmental sustainability, pesticide use and food safety.

“The Farm-To-Fork dinner really brings the mission of the Hungry for Truth initiative to life. It’s a great way for us to personally share the truth about how we do things on our farms and honestly address questions or concerns,” said Vermillion farmer Jerry Schmitz. “Despite public perceptions, 98 percent of farms are still family owned in South Dakota, and we’re making more sustainable choices to ensure that tradition continues for generations to come.”

Let’s look at a few highlights from the evening, which included delicious local fare.

Do you have a question for a South Dakota farmer? Leave it in the comments below. Don’t forget to scroll down and sign up for our monthly e-newsletter to get delicious recipes and local farm-to-table stories delivered to your inbox.

Hungry for Truth is an initiative about food and farming funded by the South Dakota soybean checkoff. The goal is to connect South Dakotans with the farmers who grow and raise their food. 

There are a lot of choices when it comes to food in South Dakota grocery stores and farmers markets. “Low fat,” “gluten free” and “non-GMO” are just a few of the labels companies add to packaging to stand out and appeal to your dietary preferences. While they may be helpful, these labels can also lead people to wonder about the safety and health of foods without labeling claims.

“Organic” is a great example of this because foods grown using organic and conventional practices are equally safe and nutritious, but organic foods receive a little extra attention. That’s because organic farmers go through a certification process that requires them to use some different practices. However, you may be surprised to know that conventional and organic farmers are more alike than you think.

In the past, we’ve explored ways organic farming is different than conventional, so today we’re looking at some of the top similarities.

Families own and operate 97 percent of the farms in South Dakota. There are approximately 31,000 farms in the state and about 103 are certified organic. Whether they use organic or conventional methods, there’s almost always a family behind the food you eat.

Conventional and organic farmers can both use pesticides to control harmful insects. The difference is that organic farmers can’t use most synthetic substances, while conventional farmers can use any type of pesticide deemed safe by the USDA. No matter what they use, by the time the food reaches grocery store shelves, it’s safe to eat. In fact, a woman could eat 850 servings of apples in a day with no effects from pesticides. See for yourself.

Farmers who use conventional and organic methods seek ways to improve their farm practices each year to protect the land for future generations. Environmentally friendly practices like crop rotation, no-till farming and cover crops protect and preserve the land, and aid in improving soil quality. Composting and applying animal manure also fertilize the ground.

Organic and conventional farmers who raise animals care about their safety and want to keep them healthy and comfortable. They protect them by providing shelter in barns, making sure they have access to water and feeding them a healthy diet of soybeans, corn and vitamins. Soybeans – grown organically or conventionally – are a favorite protein-packed meal for pigs, chickens, turkeys and cows in South Dakota. Farmers work with veterinarians to treat sick animals. Though organic farmers cannot use antibiotics to treat them like conventional farmers, they can use some vaccines and pain medications.

Foods raised organically and conventionally must meet safety standards set by the USDA. South Dakota farmers grow and raise foods that are healthy for your family and theirs. The methods may be different, but safety is a top priority for all family farmers.

The next time you’re in the grocery store trying to decide between the organic and conventionally raised strawberries, you can feel confident you’re making a safe and healthy choice no matter which carton you pick. Keep growing your food-shopping knowledge by reading about meaningless food labels and if paying a little more for organic is worth it.

Curious about how pesticides used on the farm translate to the grocery aisles? We recently talked with weed scientist Dr. David Shaw for answers to the top questions South Dakota soybean farmers are asked at Hungry for Truth events and online.

Dr. Shaw is a distinguished professor and vice president of research and economic development at Mississippi State University. He has served as president of the Weed Science Society of America and chair of a USDA task force that developed a report on herbicide resistance management. He’s also a father who enjoys cooking with his family and cheering on the Cardinals at Busch Stadium.

Q: Will the pesticides used on the produce I buy harm me or my family?

A: There are a lot of regulatory and safety requirements that must be met before any pesticide can be used. The testing process is rigorous and designed to protect consumers first. Having looked at the science behind the approval process, I can say I have a great deal of confidence in the pesticide requirements from both the EPA and FDA. As a father looking out for my children, I want to be absolutely certain what I’m buying is safe.

Q: Isn’t it possible there are traces of pesticides on the produce I buy?

A: Just because a substance is detectable doesn’t necessarily mean it will cause any harm. The exposure limits that are set on pesticides are very conservative and are far lower than the levels that could actually put you in danger.

Have you ever looked into how much produce you’d have to eat to feel the effects of pesticides? Try this calculator. You might be surprised at the results.

Q: What are farmers doing today to reduce their use of pesticides in the fields?

A: Well, farmers use pesticides alongside other pest management practices like crop rotation, cover crops, promotion of beneficial insects and more. Each method is part of a toolkit to safely manage and grow healthy crops. Many farmers take a holistic approach to stopping pests.

Q: Is organic farming better when it comes to pesticide use?

A: I have no argument against organic production, and it does have its own niche. But to be able to produce both the quantity and quality of food necessary to feed our growing population, organic production alone is not enough. I’d encourage folks to go out and spend a bit of time on an organic farm to really understand all the challenges and limitations these farmers face. This means everything from managing insects to maintaining a staff large enough to provide all the hand-weeding required to eliminate pesticide use. It’s a lot of challenging work. To be able to feed all the people in our world, we really need farms of all sizes.

People also have a misconception that organic farmers do not use pesticides. They do, and just like synthetic pesticides, some of these organic pesticides can be toxic if not used correctly. The key with both organic and synthetic pesticides is to use the products correctly according to their labels and then no one’s health will be threatened.

Still have questions about pesticides and food safety? Leave them in the comments below and we’ll help you find an answer. Whether you’re wondering how much pesticides farmers apply to South Dakota staple crops like soybeans or if you should worry about eating fresh produce from the grocery store, Hungry for Truth strives to help get you the facts from local farmers who have your family’s health in mind.

There’s no doubt that many South Dakota families have questions about how their food is grown and raised. They know what it looks like on grocery store shelves, but aren’t necessarily familiar with where it came from and want to know more. Kirsten Gjesdal, owner of Carrot Seed Kitchen, has witnessed the disconnect firsthand when visitors to her store thought an ornamental pepper plant was a carrot plant.

“I received the plant as a gift from a friend, who put a carrot seed card into the plant to honor the name of the store,” she said. “I am shocked to see how many people ask if that is actually how carrots grow.”

The Carrot Seed Connection

Hungry for Truth helps facilitate genuine connections between South Dakotans and farmers who grow our food, and Kirsten also shares that same passion. She opened Carrot Seed Kitchen two years ago to help people in Brookings connect with what they eat through quality kitchenware. She spent the previous two years working as an event planner and was tired of sitting at a desk planning meals for corporate functions.

“I wanted to be involved in the community, working one-on-one with cooks and foodies,” Kirsten explained. “I started off selling cooking items, but always dreamed of expanding one day to include food,” she said. “I just wasn’t sure how to do it.”

Food And Farmers

After introducing the “Follow Your Food” event series to help customers learn more about how local food is grown and raised, she realized just how passionate the people of Brookings were about connecting with the farmers.

“Our pizza night event was a crowd favorite. Everyone made their own pizza and chatted with the farmers about what it takes to grow produce,” Kirsten said. She enjoys learning about what happens on today’s farms and sharing that experience with others in the community.

When she attended our Farm-to-Fork Dinner in June, it was the first time she’d been on a farm with animals. She learned about cow comfort and how they eat a healthy, balanced diet including soybean meal, silage and corn. She also had the opportunity to ask the farmers directly about the processes on their farms.

“It’s so nice to meet the real, actual farmers who raise the animals. They were so open to talking about what they do and why they do it,” said Kirsten. “Many people don’t think about the connection crops like soybeans have with the food we eat. I had no idea South Dakota farmers harvest about 250 million bushels of soybeans each year! Those soybeans go on to feed chickens that lay eggs, cows that give us milk and cheese and of course bacon and pork chops from pigs.”

Expanding the Kitchen

When the opportunity came to buy the space next door and expand Carrot Seed Kitchen to include local foods, she jumped at it. Now the store includes a large area featuring milk, cheeses, butter and ice cream from Stensland Family Farms, as well as local meats and produce from the Dakota Fresh Food Hub.

She’s already planning for further growth to support other small businesses by adding an incubator kitchen and opening it up to entrepreneurs who need extra cooking space and a place to sell their products. Kirsten hopes Carrot Seed Kitchen can help others succeed.

“I needed something I could really be proud of that adds value to my life and the lives of others,” she said. “I’m so lucky. I get to help people connect with their food and learn more about where it comes from through my store.”

Create a farm-to-fork journey in your kitchen by reading these farm stories and making their favorite recipes:

Farmer Paul’s Chicken Kabobs

Growing More With Less on a South Dakota Family Farm + Bacon Wrapped Asparagus

Homemade Cast Iron Skillet Pizza

Hungry for Truth and local farmers hosted more than 60 women business owners from the Sioux Falls community at Prairie Berry East Bank in September for an elegant evening filled with food and conversations. Guests were invited to Sip + Savor beverages from Miner Brewing Co. and Prairie Berry as well as craft beer infused creations such as Miner Brewing Mac and Cheese and cupcakes from Oh My Cupcakes!

Farmers Morgan Kontz and Jerry Schmitz welcomed everyone and shared stories about their farms, including plans for soybean harvest. Morgan explained how family farms of all sizes contribute to the local food supply and use practices to ensure safe and healthy choices for families.

“Buying food from local farmers is a great way to support our community,” said Morgan. “Sometimes you’re buying local and you don’t even know it. The beef from my farm is sold in grocery stores, but it doesn’t have a local label.”

Farmers Jeff Thompson and Dawn Scheier also mingled with guests, answering questions about everything from the safety of GMOs and pesticides, to the truth behind food labels and even the surprising connection between South Dakota soybeans and Whole Foods.

“Prairie Aquatech in Brookings sources soybean meal to create its fish food from South Dakota Soybean Processors in St. Lawrence,” Jeff said. “The fish food is sold to a fish farm in Wisconsin that raises trout for Whole Foods. It’s an unexpected farm-to-fork connection that was fun to share with our guests.”

Hungry for Truth hosts gatherings like these to help South Dakotans better understand how food is grown and raised on local farms. You can bring the flavor of Sip + Savor to your kitchen with this recipe for Miner Beer Mac and Cheese. We suggest using Dimock Dairy cheese. Get the scoop on how it’s made by reading this. Then let us know how this recipe turns out in the comments below.

Print Recipe

Miner Beer Mac & Cheese

By Chef Mark of Prairie Berry East Bank

Course

Main Dish

Servings

people

Ingredients

For the macaroni

• 1 pound pasta
• 5 quarts salted water

For the cheese

• 1/2 cup all-purpose flour
• 5 oz Butter
• 1-1/2 cups Heavy Cream
• 1 cup Miner Brewing craft beer Recommended: Stout
• 3 cups shreadded white cheddar cheese
• 1 cup shredded Montery Jack or colby jack cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko bread crumbs

Course Main Dish Servings people Ingredients For the macaroni 1 pound pasta 5 quarts salted water For the cheese 1/2 cup all-purpose flour 5 oz Butter 1-1/2 cups Heavy Cream 1 cup Miner Brewing craft beer Recommended: Stout 3 cups shreadded white cheddar cheese 1 cup shredded Montery Jack or colby jack cheese 1/4 cup grated Parmesan cheese 1/2 cup panko bread crumbs

Instructions

1. Preheat oven to 325 degrees.
2. In a large pot, place 5 quarts of water and add 2 tablespoons salt. Bring to a boil and add dry pasta. Cook on high, uncovered, stirring occasionally for 10 minutes or until noodles become al dente. Strain and set aside in a large mixing bowl. Lightly oil, if needed, so noodles do not clump together.
3. To assemble the beer cheese, melt butter on low in a large sauce pot. Using a whisk, add the flour and combine with the melted butter. This is called a roux.
4. Add the heavy cream to the roux and whisk until the sauce begins to thicken and just reaches a low simmer. This is called a béchamel.
5. Now add the Miner Beer to the béchamel. This will thin it and create bubbles. Continue to whisk on low until the bubbles are gone and it’s warm.
6. Add the 3 cups of shredded white cheddar cheese and whisk until the cheese has melted.
7. Remove from the heat and add all the beer cheese to the cooked noodles. Mix to coat, then add the remaining 1 cup of shredded jack cheese and mix.
8. Place this into a casserole dish. Mix the panko with the grated Parmesan and spread evenly over the cheesy pasta.
9. Bake at 325 degrees for about 12 minutes. Enjoy!

Music and agriculture are two of Moriah Gross’ great loves. Six years ago, her passions intertwined when she founded Pierre’s first youth orchestra and invited students and their families to her farm for a sunflower-themed photoshoot.

“What makes our orchestra truly unique is that we live in God’s country, and our county [Sully County] is the top sunflower producer in the U.S.,” said Moriah. “It made sense to combine the two in celebration of the beauty that surrounds us in the fields.”

Since then, it’s become an annual tradition. She decides on a marketing theme for the year, invites her students and their families out to the farm for the photoshoot, where the families also pick sweet corn. Moriah and her husband, Austin, a fourth-generation farmer from Onida, feel it’s a great opportunity to answer questions about food and farming. 

“Conversations about how we grow food can happen 30 miles away or sitting next to someone at a baseball game. I always look forward to the opportunity,” explained Moriah.

Combines and Violins

Moriah grew up on a family ranch near Mankato, Kansas, growing milo, wheat and sunflowers, and raising Angus cattle. She spent summers with her family custom harvesting wheat for other farmers, traveling from Texas to the Canadian border. She learned how to drive a combine, grain cart and tractor. Her time in the cab and caring for cattle turned out to be helpful for her career as a musician.

“I remember singing with my mom in the combine to bluegrass and country western music,” said Moriah. “Later, my dad added a radio to the barn, so we listened to music during calving season.”

Moriah began playing the violin when she was 7 and joined the orchestra in middle school. By the time she graduated from college, she had mastered the violin, viola, cello, double bass, guitar and piano. With all this experience and a love for wide open spaces, it just made sense to move to Pierre to start The Pierre Youth Orchestra, eventually becoming its executive director. What she didn’t plan on was meeting and marrying Austin.

“I never thought I’d be lucky enough to marry a farmer,” said Moriah. Since Austin’s family regularly opens the farm to youth and hunting groups, Moriah knew he’d welcome the orchestra with open arms.

Questions and Conversations

The annual orchestra photoshoot generates interesting questions about everything from how they grow crops to the equipment they use on the farm. Some families are surprised to find out that most of the sweet corn they grow is GMO.

“We still grow one traditional sweet corn variety for sentimental reasons, but the other five are GMOs,” explained Austin. “It’s fun to explain how each one has been carefully bred to enhance its color or flavor.” GMOs make up 94 percent of the soybean and 89 percent of the corn crops grown in the U.S. They also happen to be two of South Dakota’s top crops.

This year, the orchestra held its first community fundraiser at the Fort Pierre farmers market. Austin and Moriah donated 1,500 ears of sweet corn for the event. Naturally, shoppers asked about different types of sweet corn and if it’s organic.

“People think organic means the corn is healthier in some way. The truth is it doesn’t matter,” said Moriah. “The sweet corn we grow is nutritionally the same as organic and both are safe to eat.”

One day, she hopes to turn the photoshoot into a concert to bring more people to the Pierre and Onida communities to enjoy music on the farm. Until then, she and Austin continue planting seeds of knowledge whenever they can and watching them grow.

If you have questions for Moriah and Austin, share them in the comments below. Love reading stories about South Dakota farm families? Here’s one about Eunice who’s been growing crops and irises on her family farm for nearly 90 years.

Photos Courtesy of Grandpre Photography & Moriah Gross.

You may be surprised to know that the farmers you see on Hungry for Truth billboards along South Dakota roads aren’t models. They’re real local farmers. Some have farmed their whole lives and others recently discovered a love of the land. All of them are committed to growing safe and healthy food for your family.

We thought we’d take you behind the scenes to learn more about the farms behind those friendly faces and why they’re involved with Hungry for Truth.

Morgan and Jason Kontz

Though she was not a farmer, Morgan met Jason online through farmersonly.com when she was a student at Purdue University in Indiana and he was farming in Colman, South Dakota. After getting to know each other through phone calls and online chats, they finally met in the summer of 2008. Morgan had car trouble on the drive out so she arrived later than expected. Within minutes of meeting Jason for the first time, she also met most of his family at a reunion.

That might’ve scared off some women, but not Morgan. She loved his family and the wide-open spaces for adventure on his farm. Soon, she transferred to South Dakota State University and one year after that first in-person date, they married. Today, they have two children who all work together to grow food on the farm.

“Until I moved to the farm, I had no idea just how much effort goes into making sure the food we grow and the practices we use on the farm are safe,” said Morgan who also blogs about her experiences. “Being involved in Hungry for Truth gives me the opportunity to talk with other moms about how we make safety a top priority for our kids and theirs.”

John and Dane Horter

John and Dane Horter are a father/son duo who enjoy growing food for South Dakota families near Andover. Dane may be young, but he already knows and loves the ins and outs of farm life. He feeds cows and helps during calving. He rides along in the tractor during planting and in the combine during harvest. He’s even become a budding newscaster, giving crop reports from the field, sharing what he’s learned about the safety of GMO seeds, the latest farm technology and how to care for animals from his dad.

It may seem like a lot of responsibility, but that’s part of being the sixth generation to continue the family legacy. Learning from the past and improving practices for the future are important for feeding their friends and neighbors.

“Hungry for Truth is a way for me to share our farm story,” said John. “Farming today looks much different than when my grandpa farmed, and it’s going to change even more by the time Dane grows up. We want South Dakotans to know how food is grown and raised, and that we make choices every day to become more sustainable so all of our families have a bright future.”

Monica and Mike McCranie

Monica McCranie is another city gal who moved from Denver, Colorado to South Dakota to build a life on the farm with her husband Mike. For more than 30 years, they’ve worked side by side in Claremont to grow soybeans, corn and raise two sons. They are also well-traveled and love learning about agricultural practices in different parts of the world. All this experience translates into confidence in the grocery store when Monica selects foods to feed their family. Understanding labels is key.

“As a consumer and a mom, I understand how confusing it is to look at a label and understand what it does and doesn’t mean,” Monica said. “What is important to know is that, no matter what the label says, whether that food was grown conventionally or organically, whether it’s a GMO or not, it has the same nutritional value.”

Monica and Mike believe there’s a lot of great information to share about food labels and what they mean to help moms make the right choices for their families. Hungry for Truth is one way they can reach across the table and have those conversations.

Get to know more about the farmers who grow and raise your food by reading these stories. Or if you have a question for any of our farmers, let us know.

A Look at High-Tech Animal Care

Keeping South Dakota Waters Clean is Good for Summer Fun and Farming

Let’s Get Growing! Planting Q&A With a Farmer and a Gardener

If one thing is true about South Dakotans, we love making memories outside with our families. One of our favorite places to visit in the fall is the Country Apple Orchard in Harrisburg. Kevin Kroger, general manager, knows exactly what that’s like since he’s been working at the orchard with his own family for 12 years.

“All of my eight children pitch in, even my youngest,” said Kevin. Kevin’s stepfather and grandmother are the primary owners, making it a true family affair.

“The first year was a little sticky, but every year it gets easier,” he said. “We learn more and get better. We know we are investing in success with 100 acres of prime South Dakota farmland.”

Running a farming business has been a trial-and-error process. Kevin’s family felt that firsthand when they began maintaining their trees. “We were hit with a hard frost right off the bat. It was hardly the optimal season to start with an orchard,” he chuckled. “We almost went without enough apples that season. Now we can’t grow enough of them!”

That’s great news for Americans everywhere, who eat an average of 55 pounds of apples annually. In addition to pruning their 4,500 trees, the Country Apple Orchard sprays their apples with linseed oil before they blossom to ensure a plentiful harvest of healthy apples for families to pick and enjoy.

“No one likes biting into an apple with insects in it,” Kevin said. “Like other farmers, we only spray pesticides when the apples need it.”

While the Kroger family doesn’t have a typical South Dakota farming background, Kevin did walk beans as a child. That means walking through soybean fields and picking weeds for Sioux Falls area farmers. It’s a chore many seasoned farmers remember, but is no longer needed on most farms thanks to technology.

“I was exposed to hard work in the older days of farming, and I didn’t think I wanted anything to do with it,” Kevin said. “Now, with technology, it’s so much easier and much more enjoyable.”

Today’s farmers use different types of technology, including GPS, drones and computer-generated soil maps to grow healthy food more efficiently. Over the past 30 years, soybean farmers grew 46 percent more soybeans using 35 percent less energy thanks to technology and more sustainable farm practices.

Being more efficient means farm families might have a little extra time to enjoy an afternoon at the Country Apple Orchard. Kevin and family pack weekdays with school field trips and weekends with festivals. Even Santa takes a break from his work at the North Pole to stop by and say hi before the busy holiday season.

“In today’s world, it can be really hard to slow things down,” he said. “Here, families go on wagon rides, pick apples and pumpkins, and enjoy delicious local foods. Slowing down to take in the outdoors makes family time more memorable.”

Cooking together is another way to create memorable moments. Try out one of these recipes with your family this fall.

Snow Day Activities and Grandma’s Peanut Butter Cookie Recipe

S’mores Bar + Ice Cream From Stensland Family Farms = A Sweet Celebration

Farmer Recipe: Banana Nut Bread

Whether it’s date night at the theater or a cozy family night on the couch, movies have a way of bringing us together. When it’s warm in South Dakota, it can be fun to take the movie magic outdoors and gather under the stars. Here are our tips for planning a night that’s sure to please family and friends.

Easy Essentials

A projector, audio speakers and computer are essential technology. A free projector might be tough to track down, but they are available at most rental companies and easy to purchase. Need a portable screen? No worries. Just hang a white sheet or painter’s drop cloth. You could also skip it and project onto the side of a building if it’s clean and light colored. Don’t forget extension cords.

Sunset Savvy

Pay attention to sunset and plan your festivities accordingly. You want to start the movie when it’s dark, so this could be 9 p.m. or 7:30 p.m., depending on the time of year. Starting later gives you time to host dinner and play yard games. Starting early may mean you can squeeze in two movies; family-friendly first for the kiddos and then one for the adults after they go to bed.

Comfy and Cozy

Keep your audience comfy by providing blankets and pillows for lounging or ask them to bring their own. Hang bistro lights to set the mood, segment food from the theater seating and make sure your guests can see where they’re going. Set out mosquito repellent spray and fire up citronella candles to protect your guests against bugs and other pests.

Snack Stylishly  

The best part of any movie night is the food. Snack stylishly by creating a buffet table out of pallets or cement blocks and plywood. Cover with a cute tablecloth and add a flower centerpiece for a touch of greenery.

When it comes to the menu, keep it simple. Finger foods like kabobs or meats and cheeses paired with crackers work well for flexible dining. A popcorn bar with butter and assorted toppings transforms the traditional snack into a bold, salty or tangy mix. If you’re in the mood for something sweet, a selection of classic movie candies or toasty s’mores are two of our favorites. In fact, we have the perfect recipe for campfire ice cream s’mores.

No matter what’s on the menu, South Dakota soybean farmers have you covered. Pigs, cows, chickens and turkeys love to eat protein-packed soybeans as part of a balanced diet. Healthy animals mean you’re serving up quality milk, eggs, cheese and meats for your guests.

Movie Magic

Select your movie based on your guest list. The classics or a comedy are always a great bet. Depending on who’s there, it might be “Grease,” “8 Seconds” or “The Goonies.” When it comes to kids, you can’t go wrong with anything Pixar or Disney. “Jurassic Park” or “Jaws” might be fun if you’re feeling adventurous, but watch out. Your backyard may never feel the same again.

Now that you have the basics for hosting an outdoor movie night, it’s time to get the invites out and start planning the menu. Here’s a recipe for Green Chicken Souvlaki Kabobs that’s sure to please. See our recipes for more ideas.

Print Recipe

Greek Chicken Souvlaki Kabobs

Course

Main Dish

Servings

Ingredients

The kabobs

• 4 large chicken breasts
• 1 Red Onion chopped into large pieces
• 10 ounces grape or cherry tomatoes
• kabob skewers

The marinade

• 3 lemons
• 1/3 cup Olive Oil
• 4 tbsp fresh dill
• 2 tbsp dried oregano
• fresh ground pepper to taste

Course Main Dish Servings Ingredients The kabobs 4 large chicken breasts 1 Red Onion chopped into large pieces 10 ounces grape or cherry tomatoes kabob skewers The marinade 3 lemons 1/3 cup Olive Oil 4 tbsp fresh dill 2 tbsp dried oregano fresh ground pepper to taste

Instructions

1. Cut lemons in half and squeeze juice into medium-sized container.
2. Mix in olive oil, fresh dill, oregano and pepper. Set aside.
3. Cube chicken breasts into large chunks for kabobs.
4. Marinate chicken in lemon and olive oil mixture overnight or for 6-8 hours prior to serving.
5. If using wooden kabob sticks, soak in water for about one hour prior to assembling kabobs.
6. Assemble kabobs alternating between chicken, onion and tomatoes.
7. Grill on medium heat until internal temperature of chicken reaches 165 degrees F.
8. Flip kabobs halfway through grilling. Roughly 4-6 minutes per side. Enjoy!

Now that you know farmers use pesticides to protect crops from diseases, insects and weeds, and the steps for pesticide application, it’s time to take your education up a notch. Precision technology – such as GPS, auto steer, variable rate spraying and tablets – are important tools for today’s family farms. With precision at their fingertips, farmers can track crop growth, health and yields to improve their family farm businesses each year.

Paul Casper grows approximately 4,500 acres of soybeans and corn near Lake Preston. He’s the fourth generation to run the farm along with his father Warren and son Drew. Let’s take a look at his technology and why he thinks his sprayer is the best piece of equipment he owns.

Precision Technology
Just like you use GPS to get to where you need to go, the Caspers use it to ensure they cover each acre in the most efficient way. The GPS signal helps guide their equipment on a straight course through the field. Tools built around GPS can even turn the equipment around when it reaches the end of the row!

The Caspers also keep digital soil maps of each of their fields so they plant the right amount of seeds, and apply the right amount of fertilizers and pesticides to grow healthy crops. Using advanced software, technology transfers from tractor to sprayer to combine right through their tablet so they can track all data throughout the season.

Paul’s sprayer is loaded with advanced options that help keep his family, neighbors and animals safe from pesticide drift and crops safe from applying too much. The sprayer automatically slows to speeds of 2-3 miles per hour when he drives near a neighbors’ house or the edge of a field. The pulsating system also increases the size of the water droplets in the spray increase to keep pesticides from drifting in the air.  

The two arms on the side of the sprayer, called booms, self-level according to plant height as he drives across the field. This helps them float the right distance above the plants so the spray reaches the leaves and doesn’t drift. The booms are also equipped with automatic shut offs that stop spraying when it reaches the end of the field to turn around. This helps him avoid overlapping applications.

Creating a Sustainable Future
Being a good neighbor, growing healthy crops and taking care of the environment is important to continuing the legacy of the family farm. Paul, Drew and Warren try to make the best decisions now so one day Drew’s daughter Madi has the chance to take over.

“My father recently told our banker that the sprayer we bought three years ago is the best piece of equipment we own,” said Paul. “The technology in it is so accurate. It helps us be better managers of our business and the environment because we can apply the right amount of product at the right time in the right place. We even use it to apply fertilizer.”

In addition to the mechanical advancements, Paul says many of today’s pesticides are less likely to drift off the field because of new formulas that require more water. He also adds a soy-based agent to the tank to help the spray he applies during the growing season adhere to plant leaves and resist movement with wind and humidity.

“There’s a lot of responsibility that comes with farming. You have to have the right tools to apply the right products and make the best decisions possible,” said Paul. “We track what we do and try to improve each year. It’s all part of being a good neighbor and creating a sustainable future for our family farm.”

Keep learning how farmers use technology like drones and treated seeds to grow safe and healthy food in South Dakota by reading these:

Drone Technology: A New Age in Farming

Dane’s Crop Report: Digging into Planting

We recently asked the question: What would you do if you drove by a field and saw a farmer spraying pesticides? If you missed it and want to know more, read this. We hope you give the farmer a friendly wave as you drive by. They have your family’s safety in mind.

Today, we go behind the scenes to learn about pesticide application on the Casper family farm near Lake Preston. There’s a lot that goes into making sure crop protection products are applied in an effective and safe way before they even get to the field.

Let’s take a look:

Step 1: Put Safety First

Safety comes first for Paul Casper and his family who grow about 4,500 acres of soybeans and corn near four South Dakota lakes. “We take spraying more seriously than planting and harvesting,” he said. “It’s about being a good neighbor, making sure our children and grandchildren are safe, and growing healthy food we can all feel good about eating.”

Being safe includes having the right certification to apply pesticides, using protective gear when handling and spraying products, and knowing the right amount and time to apply. Paul’s sprayer even has a cab shield so his granddaughter, Madi, can ride along with her dad, Drew, in the field.

According to Paul, many of the products and safety practices he uses are no different than avid gardeners, just on a larger scale. In fact, Paul’s wife, Korlyn, is a gardener who uses some of the same pesticides to protect her plants.

“We get bugs on our tomatoes and potatoes. If we didn’t use pesticides, our fruits and vegetables would be eaten up,” explained Paul. The whole family enjoys grabbing healthy snacks fresh from the garden. They just wash them first to eliminate any dirt, microbes and pesticide residues.

Step 2: Identify the Pest and Solution

The Caspers may be certified to apply all types of pesticides on their crops, but just because they can, doesn’t mean they do. First, Paul and Drew employ crop rotation, minimal tillage and use GMO seeds to try to prevent problems before they start.

“I’d rather treat a specific problem and take care of it early instead of applying pesticides to growing crops in the middle of the summer. GMOs help us be more precise and efficient with crop protection products and still grow healthy plants,” said Paul. Scouting fields regularly also helps them identify and deal with issues early.

This year, a weed known as marestail invaded their crops. Paul and Drew had to act fast to control it and talked with their crop consultant about solutions. He helped them identify the weed and recommended a contact herbicide that absorbs quickly to maximize application safety, but before they can apply it, they have to wait for the right weather conditions.

Step 3: Wait for the Right Weather

The ideal day to spray pesticides is dry and warm with wind speeds less than 15 miles per hour and no rain in the immediate forecast. Humidity should be between 50 and 60 percent and outside temperature no greater than 90 degrees. This helps keep the spray from staying in the air and drifting into different areas.

If the weather conditions aren’t right, Paul and Drew wait for another day to spray. “It’s just not worth taking a chance,” Paul said.

Step 4: Mix With Water and Apply

Once all the conditions are right, it’s time to transport the bulk pesticide product to the farm, mix it with water in tanks and pump it into the sprayer. Then they head out to the field to apply.

For the marestail herbicide, Paul and Drew combine approximately 18 gallons of herbicide with 1,000 gallons of water and a special soy-based product that helps the pesticide adhere to plant leaves and absorb better and faster. This mixture protects approximately 70 acres of crops. That may sound like a lot, but it turns out the actual amount of pesticide applied to an acre of land might be much less than you think.

“It’s about the size of medium latte spread over an area the size of a football field. Most of what you see being sprayed on the field is water,” explained Paul. The water truck stays with the sprayer and can cover 500 acres per fill.

According to Paul, the sprayer is the best piece of equipment they own. Not only does it have safety features that protect his family, it’s also equipped with precision technology to protect the families who live around his farm. We’ll take closer look at it in our next blog.

In the meantime, get a feel for today’s farm technology and why it’s a lot like Pokémon Go! Plus, read this Q & A featuring a farmer and gardener.

You’re driving from Sioux Falls to Mitchell to visit friends, and you see a large piece of equipment with wide arms and big tires driving through the soybean field toward your vehicle. After a closer look, you see it’s spraying something. Is it water? Is it a pesticide? Should you be concerned about your safety?

Your answer might depend on what you know about pesticides and how farmers apply them. Since most people don’t get a chance to stop by a South Dakota farm to get the scoop firsthand, we decided to bring the process to you. First, let’s start with the basics: What are pesticides and why do farmers use them?

Three Main Types of Pesticides

Paul Johnson is a weed science coordinator at South Dakota State University in Brookings. Paul grew up on a crop and livestock farm near Sisseton. His dad served on the county’s noxious weed board and Paul started spraying crops at the age of 12. It’s easy to see why Paul describes himself as a “weed-fighter,” even though pesticides aren’t just used to eliminate weeds.

“Pesticides is a term used to describe a substance that controls weeds, insects, diseases and other organisms to protect and grow healthy crops,” said Paul. The three main types used on South Dakota farms are herbicides to control weeds, insecticides to control harmful insects and fungicides to control certain types of diseases.

Why Farmers Use Pesticides

Though they may seem small, insects, weeds and diseases can quickly take over fields and cause big losses. Farmers use pesticides to stop the damage and save their crops. To act quickly and safely, they need the latest research and product information at their fingertips.

That’s where Paul and his team of extension specialists come in. They conduct field research throughout the year and share what they learn online and in educational sessions to help farmers identify and treat the problems they see in their fields.

“Part of my job is to monitor crops and compare what I see to previous years. We alert farmers if we see a problem so they don’t get caught off guard,” explained Paul. Top pests he watches for are soybean aphids and grasshoppers that devour plants and grasses quickly. Waterhemp, kochia and marestail are weeds that take over fields and compete with corn and soybeans for sunlight, water and other resources.

Pesticide Certification, Safety and Using Less

You might ask yourself, “Can anyone just climb up in the sprayer and start applying pesticides?” The fact is, South Dakota farmers must be certified to apply pesticides. They attend classes to help them select products, learn how to apply them and make plans for each growing season. If they have an unexpected issue, they talk with specialists like Paul to make the safest choice.

“Pesticide safety is a big concern for all farm families,” said Paul. “Thirty years ago, we spent a lot of time talking with farmers about having the right safety gear to apply pesticides. Today, we use pesticides that are much less toxic. We still need to take precautions, but I’m confident we’re safer than ever.”

In addition to pesticides being safer, farmers today also use less to get the job done.

“When I started my career more than 30 years ago, it was common to use approximately two to three quarts of pesticides on one acre of land,” explained Paul. “An acre is about the size of a football field. Now some pesticides are applied at only two to three ounces per acre. Most of what you see being sprayed on the field is water.”

Now that you know more about pesticides and why they’re used on the farm, should you be worried when you see a sprayer in action? We’ll find out in our next blog when we go behind the spraying scene and get into the field with Lake Preston farmer Paul Casper. In the meantime, here are some great resources on pesticide use and how they affect your food:

How Much Pesticides Do Farmers Really Use?

Louisiana State University | Pesticide Use: Best Practices to Ensure On-Farm Food Safety

Wash Away Your Worries About Pesticide Residues on Produce

Paul Casper has always had a strong connection to the land. His love for the outdoors began when he was young, spending a lot of time hunting, fishing and trapping. Almost everything he does for work and recreation is tied to the environment. That’s why using sustainable agricultural practices are so important for his family and farm.

“What we do on the farm every day has an impact on our family, the food we eat and what we do for fun,” explained Paul. “The water is right beside us so we continually look for ways to improve our farm practices to take care of our soil.”

Paul isn’t kidding when he says the water is right beside them. Today, the family farm is surrounded by four lakes: Lake Thompson, Lake Whitewood, Lake Henry and Lake Preston. That hasn’t always been the case.

Paul used to ride horses and hunt in the pastureland that eventually became Lake Thompson. In the mid-1990s, heavy rains permanently turned the ground into a lake, and now it’s one of his favorite places to take his grandkids fishing. Keeping those waters and the land around them safe while protecting his corn and soybeans are very important parts of his plans.

Like many farmers in South Dakota, Paul uses sustainable practices like crop rotation and soil sampling. The GPS technology in his tractor and sprayer help him apply the right rates of pesticides safely and only in areas where they’re needed. The Caspers also practice no till, which means they don’t disturb the soil after crops are harvested. Leaving the stalks and plant roots in the fields reduces the chance soil will wash or blow into the lakes. It also improves the health of their soil and allows them to use less equipment so they don’t use as much fuel.

“We have greatly improved our farm practices over the past 15 years to preserve South Dakota’s land and water,” said Paul. They have no plans to slow down. This year, they’re looking at planting cover crops, which is a crop grown for the protection and enrichment of the soil.

The more Paul pays attention to sustainability, the better his crops grow. Now that his son and granddaughters have returned to the family farm, safety and sustainability are even more closely connected.

“We live and breathe farming, so we need to preserve the family farm for the next generation,” said Paul. “We also swim in the lakes, and eat the fish we catch, the animals we hunt and crops we grow. There are no shortcuts to being safe and environmentally friendly in agriculture, but I found it’s always worth the effort to do things right.”

Learn more about Paul’s farm practices and how he turns the veggies from his garden into delicious chicken kabobs by watching this episode of Across the Table.

GMOs continue to be a hotly debated topic, especially when it comes to the safety of the food we feed our families. While you may be undecided about GMOs, the scientific and medical communities have deemed them to be just as safe as non-GMO crops after more than 20 years of research and review. Even Bill Nye the Science Guy, who once questioned their environmental impact, has changed his position and is an advocate.

Many South Dakota farmers choose to plant GMO crops because of their advantages in the field, but the fact is GMOs benefit our lives in some pretty cool ways. Let’s examine a few of the facts.

GMOs Save Lives Through Medicine
The same technology used to create GMO crops in the 1990s started in the medical community in the 1970s. Scientists used genetic engineering to make biopharmaceutical drugs from bacteria. In fact, the very first GMO approved for use in 1982 was insulin, which is currently used by 1.25 million Americans today to manage type 1 diabetes. To date, genetic engineering has led to the development of more than 100 drugs used to treat cancer, arthritis, hemophilia and seizures.

GMOs Benefit Consumers
The fact is genetic modification has been happening in nature for centuries. The sweet potato is just one example of a new food created by its genes mixing with bacteria in the soil. It wasn’t until recently that scientists developed a way to precisely edit gene sequences to create apples that resist browning, soybeans with improved nutritional content and rice with increased beta carotene to help combat vitamin A deficiency. While South Dakota children get plenty of vitamin A, Golden Rice has the potential to save the lives of 1.15 million children annually around the world who suffer from the lack of this essential nutrient.

GMOs Help Protect Our Environment
GMO technology helps farmers improve on-farm practices to be more environmentally sustainable. According to a study by the Council for Agricultural Science and Technology, the use of biotechnology in soybeans, corn and cotton has decreased soil erosion by 93 percent, herbicide runoff by 70 percent and greenhouse gas emissions by 326 million lbs. across the U.S. since the mid-1990s. Protecting the environment is important to everyone in South Dakota. We all need to work together to preserve it for the next generations.

GMOs Keep Produce on Our Shelves
Without GMO technology, we probably wouldn’t have papayas anymore. In 1992, papaya ringspot virus was discovered in the Puna district of Hawaii where 95 percent of the state’s papayas grew. Three years later, the crop was in a state of crisis and would’ve been wiped out on the island if scientists hadn’t bred disease resistance into the papayas. Yellow summer squash and zucchini are other foods that would be difficult to find in produce sections today if they hadn’t been genetically modified to withstand diseases. Scientists are also developing orange trees that resist citrus greening, plum trees that resist plum pox virus and potatoes that resist potato blight to keep these foods stocked on produce shelves.

Regardless of your thoughts on GMOs, what you feed your family is ultimately your choice. The most important part of a healthy diet is eating a blend of fruits, vegetables, grains and proteins while limiting sugars and fats. Living a healthy lifestyle benefits everyone, and that is something we can all agree on.

Have a GMO-related question for a South Dakota farmer? Leave it in the comments below. Here are some resources you can use to learn more.

The GMO Safety Debate is Over

Study from Penn State: The Science of GMOs 101

GMOs – Using Fewer Resources to Feed More People

Growing in Agriculture: “Technology is Not the Enemy. Hunger is.”

Pesticide residues on your food can be a scary thought. Maybe the topic crossed your mind while making dinner or as you shopped the produce aisle in your grocery store. Pesticides are used to protect crops as they grow, but do they remain on plants after they leave the field? And, more importantly, should you worry about feeding your family those crops?

If you’ve spent time online reading lists like the Dirty Dozen, you may think your family’s health is at risk. The truth is crop protection products like herbicides and pesticides must meet safety standards before they can be used in the field. The farmers who use them are required to attend educational classes and become certified so they apply them in the right amount, at the right time and only when needed. They use precision technology to make sure their application is accurate. After all, they feed their families the same foods you do and want to make sure they’re safe for everyone.

So what is the right amount? Well that depends on the crop, product and pest problem, but the average farmer applies only about a coffee cup’s worth of pesticides per acre of crops. An acre is approximately the same size as a football field. Most of the spray that goes on the field is water. Any pesticide residues that may remain on plants in the field decrease considerably as crops are harvested, transported and exposed to light.

By the time food reaches the grocery store, it has gone through testing with the USDA to ensure it meets requirements set by the Environmental Protection Agency (EPA) and is safe to eat. Pesticide residues allowed on produce are so small they’re measured in parts per billion. In fact, the average child could consume 7,240 servings of carrots in one day without any effect, even if the carrots have the highest pesticide residue allowed by USDA.

Most fresh fruits and vegetables test below the threshold levels set by EPA, so you shouldn’t be worried about their safety. The best way to protect your family from unwanted residue, dirt or surface microbes is simply washing all fruits and vegetables before serving. This is also true for foods grown organically. Rinsing fruits and veggies is an easy task. For most foods, a quick water rinse should do the job. Thick-skinned produce such as carrots, potatoes and squash should be scrubbed. With leafy greens, toss the outer leaves.

Watch this video for a quick review.

You can also create your own produce wash by mixing one tablespoon of lemon juice or white vinegar with two cups of water in a spray bottle.

Have you ever calculated how much fruits or vegetables you’d have to eat to feel the effects of pesticides? Try this calculator. You might be surprised at the results. Learn more about how farmers responsibly use crop inputs like pesticides by reading these blogs:

How Much Pesticide Do Farmers Really Use?

Spraying on the Farm

How Farmers Go Green

Have you ever wondered why many farmers use GMOs? Researching the question online might lead you to believe that they don’t have a choice when it comes to the seeds they plant. In fact, farmers often choose to plant GMO seeds because it helps them be more sustainable, more efficient and preserve their land so they can pass it on to future generations. We decided to go right to the source to get answers.

“The safety and quality of the crops I raise are very important to me and my family farm. I know the science and research behind the products I use on my farm shows they are safe and sustainable. Being able to produce more with less natural resources and crop protection products is a decision I feel good about.” – John Horter, farmer from Andover

“GMOs play an important role in farming today. In fact, if my dad hadn’t used GMO crops in the summer of 2012, he most likely would not have had a corn harvest at all. We received record-low rainfall that summer, and his corn survived because of its drought-resistant genetics. If he had not used GMO seeds, his corn and much of the entire corn crop in the country would have died, wreaking havoc on the food and renewable energy systems.” – Amanda Eben, livestock specialist from Rock Rapids, Iowa, who is active on her family farm

“We choose to use GMOs on our farm because we believe in their value; not just increasing our yields and product quality, but also the added value they bring to the food industry. The USDA, FDA and EPA all require extensive testing of GMOs before they are released into the marketplace, taking an average of 13 years. Because of these modifications, we can grow crops in areas where we couldn’t before. For example, we can plant drought-resistant corn in years where we are concerned about the water we need to feed a growing crop.” – Morgan Kontz, farmer from Colman

Now you know many farmers choose to plant GMOs because the technology allows them to grow food safely and improve their on-farm sustainability. It’s great to have choices both in the field and in the grocery store. What other questions do you have about GMOs? Let us know by leaving your question in the comments.

Learn more about the safety and process of creating GMOs by reading Where Do GMOs Come From?

There’s no doubt farmers are busy when it’s time to plant and harvest crops, but the work doesn’t stop once the crops are out of the ground. Farmers make many decisions throughout the year to keep their plants healthy and family businesses thriving. Let’s look at what typical soybean farmers have on their calendars that keep them hustling throughout the year.

As the new year begins, farmers have already selected and purchased most of the seeds they will plant. During January and February, they are busy preparing business financials, evaluating data, assessing their marketing plan to sell their soybeans throughout the year, learning about new technologies to improve their family farm and attending classes to renew important certifications like pesticide application.

In March, they meet with agronomists to determine what kind of fertilizer they should apply and to discuss other factors that will help keep their crop healthy. They inspect equipment to make sure their tractors, planters, discs and sprayers are ready to run in the field for planting. It’s also time to purchase crop insurance to protect their soybeans since Mother Nature is anything but predictable.

Before the equipment rolls across the field, farmers send their planting plan to the USDA for tracking. At the end of the season, they also report how many acres they harvested. Then it’s time to load field maps into the precision technology in the tractors so they plant just the right amount of seeds and use the right amount of crop inputs.

In South Dakota, planting officially starts in late April or early May when the soil temperature reaches at least 50 degrees. Most farmers do some type of tillage to prepare the seedbed. Many are more sustainable by reducing their tillage over time to control erosion and take care of their soil. Soybeans are a friendly crop that require less tillage and fertilizer than other crops.

It takes about 15 days to plant soybeans. If the soil stays warm and the weather is sunny, plants can sprout in as little as four days. Farmers try to finish planting by June 1 so the plants have plenty of time to soak up the sunshine, nutrients and water needed to grow. Some farmers may apply herbicides to make sure weeds don’t overtake young soybean plants.

Farmers spend the summer months monitoring their soybeans. Many use drones to take pictures of their fields. If they notice a problem, they can take quick action by applying a crop protection product like a pesticide. In addition to evaluating their own soybeans, farmers look at other fields. Seed and crop input technology is constantly improving so attending summer events, talking with neighbors and watching for market trends help them determine what to plant and purchase next year, as well as ways to improve their management practices.

By the beginning of September, farmers select the seeds they will plant next season and prepare the combine for harvest. The first week in October is typically the busiest. After all the soybeans are picked, it’s time to store, market or deliver them to the elevator or biodiesel processor. Fertilizer application, tillage and tile drainage improvements wrap up the harvest season and then equipment is cleaned and stored for winter.

As the end of the year approaches, South Dakota farmers pay for their seed, analyze field data and visit their landlords. Some farmers don’t own all the land they farm so it’s important to stay connected to those who do. Then it’s time to spend time with family and friends, give thanks for the food on their tables and the opportunity to grow more healthy and safe soybeans in the new year.

Want to learn more about the soybean’s journey after harvest? Read this.

Dig deeper into sustainable planting by reading this Q&A with farmer Paul.

Even if you’ve heard a lot of talk about GMOs, you might still wonder why farmers choose to grow them and how they actually help crops. We have three examples showing how GMO technology helps farmers and all of us have a safe and healthy food supply.

Want to know more about the process of creating a GMO? Read all about it here. If you have any questions about why farmers use GMOs, be sure to leave them for us in the comments.