The Citizen, 2013-06-27, Page 10PAGE 10. THE CITIZEN, THURSDAY, JUNE 27, 2013.
The Citizen
Offices will be closed
on Monday, July 1
for Canada Day
The deadline for the
July 4 paper will be
Friday, June 28
2 pm in Brussels
and 4 pm in Blyth
413 Queen St., Blyth
519-523-4792
541 Turnberry St., Brussels
519-887-9114
4-H Beef Club visits VanNes’s dairy farmBy Laura HigginsThe third meeting of the BelgraveBrussels Beef Club was held June 19at Bill VanNes’s organic dairy farm.
When members arrived, the VanNes
family were in the middle of milking
so members had the opportunity to
view the process.
Bill milks 340 jersey cows on his
certified organic farm. Right now it
takes them between two to three
hours to milk, but in the spring it can
take up to four hours. While
watching the milking, membersnoticed all of the cows had bandsaround their pastern. Bill informedthem that these were ID tags as well
as pedometers. The pedometers help
him to predict heats, as the cow will
increase her steps by 50 per cent.
After viewing the milk, Bill
started telling the group about how
he runs his operation. His milk is
processed at one of the 14
processors in Hagersville by
Harmony Organic. Though the quota
is the same, Bill earns a 17-24 percent premium for his organicproduct. Bill uses a compost bedpack in his barn. He will add a layer
of shavings to the bed each day, then
till the pack. This system allows him
to have to clean out the pen only
once a year.
Members continued out into the
pasture, where there was a variety of
white clover, orchard grass, rye
grass, fescue, chickory and
volunteer alfalfa. The cows are kept
in a small section of the pasture, thenmoved every couple of hours whichevens out to about five times a day.Bill demonstrated how easily he is
able to move them with the tumbler
fence.
Next, Bill gave details on how he
breeds his animals. He buys sex
semen in order to increase his
chances of having more heifers. The
semen is $35/dose compared to the
regular $9/dose. Members visited
the calf bunkers before making their
way back up to the barn. They
thanked Bill for the tour.
After reading the minutes from the
previous meeting they closed the
meeting with the pledge. The next
meeting will be July 14 at Cole
MacPherson’s.
NEWS
FROM BELGRAVE
Grand opening
New Concept Quality Doors in Morris-Turnberry officially opened its doors on Friday with a
grand opening ceremony that included hot dogs, speeches from local dignitaries and tours of
the facility. Here Huron-Bruce MP Ben Lobb, left, and Huron-Bruce MPP Lisa Thompson,
right, congratulated the company’s founders, Larry Fraser, second from left, and Dennis
Kupferschmidt, second from right with intersecting handshakes. (Shawn Loughlin photo)
Walker marks 90th
The community congratulates and
sends birthday greetings to Howard
Walker on his 90th birthday.
Congratulations and best wishes
are extended from the community to
Len and Betty Archambault on their
65th wedding anniversary and to
Ross Taylor who celebrated his 93rd
birthday at home on June 11.
Eric and Ben Taylor of Sudbury
were weekend guests at the home of
Ross, Ada and Muriel Taylor on
June 22 and 23. All attended the
Smith Reunion at the Belgrave
Community Centre on Sunday, June
23.
By Linda
Campbell
Call
357-2188
PEOPLE AROUND
BELGRAVE
Letter to the Editor
Priors to donate $1,000
to staff-chosen charities
THE EDITOR,
Tim and Donna Prior, owners of
Brussels Agri Services and The
Cowboy Loft have charged their
employees with choosing a charity
of their choice to each donate
$1,000 to.
In Tim’s words, “we had a good
year and Donna and I would like to
give back.” What a wonderful
feeling it is to belong to an
organization with such
thoughtfulness.
I have been with the company
since its inception in August, 1992.
It has been my great pleasure to
work for Tim and Donna since 1998
(I sort of came with the company)
and it will continue to be my
pleasure until they have had enough
of me or my husband Don says I can
retire.
As far as bosses go, ours are top
notch.
Beth Crawford
Brussels.
402 Queen St., Blyth • 519-523-4535
MUSIC BOOKS
Pianovations
Music Centre
By Reba Jefferson
The fourth and fifth meetings of
Wawanosh 4-H’s Milk Makes It
Better Club were held on Saturday,
June 15 at 3:30 p.m. at the Auburn
Hall. While members were arriving
they participated in a cheese judging
activity. Members judged among
mozzarella, old cheddar, mild
cheddar and havarti. It was
discovered that members had very
different tastes. President Ellen
Jefferson began the meeting with the
motto, then led roll call which asked
members to name something that
they had eaten with milk products in
the past week. Mary Kate Higgins
then read the minutes from meeting
three.
Next, Leader Mary Ellen Foran
divided the club into four groups to
make milk advertising jingles which
were all creative and catchy.
Members then got into partners to
make sure their books were up to
date. Once the leaders had checked
over their books, they started
cooking. The club made bread pizza,
pizza, cucumber salad, vegetable dill
dip and butterscotch oatmeal ice
cream pie, all of which included
yogurt, cheese, cream or ice cream.
While the pizzas were in the oven,
the members went outside and did a
relay race led by Junior Leader
Jolande Oudshoorn. When members
came back inside they sang the 4-H
Grace and then proceeded to enjoy
their cooking. The butterscotch
oatmeal ice cream pie was the
biggest hit.
Ellen Jefferson began roll call for
meeting five which asked members
what their favourite kind of ice
cream was. The club then checked
the results of their ice cream melt
test. They wanted to see if regular ice
cream would melt faster or slower
than premium ice cream. It was
shockingly discovered that the
regular ice cream melted slower, but
when it melted it looked more like
milk, whereas the premium looked
more like a cream.
The members then were taught a
little about how yogurt originated in
the B.C. era. Leader Eileen George
then divided the club into groups to
present more information about
yogurt, including: how it is made,
the different types and baking tips.
The club learned it is best to bake
with yogurt with no gelatin added
and whipping it into recipes can
make your baked goods lighter. The
club then discussed meeting six and
achievement dates and activities.
Members were instructed to bring a
recipe from the book to share with
the club at the next meeting in
Auburn. The meeting then closed
with the motto.
Club learns about yogurt, cheese