TheFirstFurrow

The following commentary is by North Carolina Farm Bureau President Larry Wooten.

Last week I had the opportunity to attend Thrive NC in downtown Raleigh. The event had some great food prepared by truly exceptional chefs, live music, a praiseworthy service project, and a summit to discuss food insecurity and childhood nutrition. As the leader of the state’s largest general agriculture non-profit and a farmer myself, I left that summit with a nagging question: where is the disconnect?

Let me explain.

From American Farm Bureau Newsroom

Clements: The 32nd annual informal Thanksgiving Dinner Price Survey shows consumers continue to enjoy an affordable food supply as this year’s Thanksgiving dinner is the most affordable in five years. The average cost for 10 for a classic Thanksgiving Dinner decreased less than two percent, remaining under $5 per-person, according to AFBF market intelligence director John Newton.

Newton: The price of Thanksgiving Dinner is $49.12, that’s down 75 cents, or one and a half percent from last year and shows that the Thanksgiving dinner is down for the second consecutive year in a row and remains below five dollars per-person.

Clements: The decline was driven by lower retail turkey prices, along with lower prices for milk and rolls. The average cost of turkey this year is $22.38 for the whole bird.

Newton: Wholesale turkey prices are at their lowest level since 2013, and given that the turkey represents nearly 50 percent of the basket’s total, it’s the biggest factor driving the price decline. Turkey prices came this year in at $1.40 per-pound, that’s down two cents from what we saw last year.

Clements: Meanwhile, the supply of pumpkins for processing for pumpkin pie has rebounded from a couple of years ago.

Newton: The supply of pumpkins this year should be more than adequate. We’ve had favorable growing conditions for two consecutive years in a row in Illinois, where the majority of pumpkins are produced.

Clements: Full survey results are available at www.fb.org. Micheal Clements, Washington.

2016 Thanksgiving Dinner Price Survey: Thanksgiving Dinner Ticks Down to Less Than $5 Per Person

You can fry it, roast it, smoke it, cook it upside-down or even in a bag. But regardless of how you fix it, the centerpiece of most dinner tables this Thanksgiving will be a turkey. We were planning to give a brief history lesson of how turkey became the America’s Thanksgiving staple but apparently it is a matter of much debate, so we’ll steer clear. However, we will take the opportunity to show our appreciation to the hardworking farmers that provide this delicious Thanksgiving centerpiece every year by highlighting the importance of this commodity to our state with some great facts. So this year while shopping for that perfect turkey be sure to think about our turkey producers and maybe share a few of these fun facts around the table.

18 factoids about turkeys

1. North Carolina ranks second in the nation in turkey production
2. In 2016, more than 1.2 billion pounds of turkey were produced in NC
3. Turkey, NC (near Clinton) is one of only three towns in the U.S. named Turkey
4. 33.5 million turkeys were produced last year in NC
5. The most turkeys ever produced in NC was in 1992 when farmers raised 62 million turkeys
6. Last year, the value of turkey production was nearly $1 billion
7. In 2016, the average American consumed about 16.7 pounds of turkey
8. Headquartered in Garner, Butterball is the largest producer of turkey products in the U.S.
9. The male turkey is called a tom and the female turkey is called a hen
10. The “Turkey Trot” (ballroom dance) was actually named for the short, jerky steps that turkeys take
11. Turkeys can see in color but not well at night
12. Turkeys are related to pheasants and lived almost ten million years ago
13. Turkey consumption more than doubled since 1970
14. In 2015, turkey was the #4 protein choice for American consumers
15. Almost 70 percent of U.S. turkey exports go to Mexico
16. Turkey eggs hatch in 28 days
17. Turkey is low in fat and has more protein than chicken or beef
18. A 15 pound turkey usually has about 70 percent white meat and 30 percent dark meat

There’s nothing quite like the taste and smell of fresh strawberries to usher in warm weather and blue skies in North Carolina. And we’re right smack in the middle of the strawberry harvest, which typically runs from mid-April through late May, so there’s no better time to head to a local farmers market, roadside stand, or pick-you-own site to scoop up a few buckets. In fact, the NC Strawberry Association has partnered with the NC Department of Agriculture and Consumer Services, NCDA&CS Farmers Markets, and the NC Dairy Promotions Committee to host Strawberry Days at the farmers market. Here are the details:

• State Farmers Market (Raleigh): Thursday, May 4th from 11am – 1pm
• Robert G. Shaw Piedmont Triad Farmers Market (Colfax): Friday, May 5th from 11am – 1pm
• Charlotte Regional Farmers Market (Charlotte): Friday, May 12th from 11am – 1pm

North Carolina is one of the nation’s largest strawberry producers, and unlike other top states, most strawberries grown here are sold here — fresh, flavorful, and juicy. So in honor of one of the most delicious times of year, today we’re going to pay tribute to the North Carolina strawberry industry.

Now that spring has officially sprung, there’s no better time to support North Carolina agriculture by heading to your local farmers market or roadside stand to do a little grocery shopping. You’ll find fresh, local, and delicious produce without breaking the bank — in fact, you might even find some items are cheaper! Plus, you’ll get the chance to talk with local farmers and find out more about the food you’re buying.

From American Farm Bureau Newsroom

The American Farm Bureau Federation’s 31st annual informal price survey of classic items found on the Thanksgiving Day dinner table indicates the average cost of this year’s feast for 10 is $49.87, a 24-cent decrease from last year’s average of $50.11.

The big ticket item – a 16-pound turkey – came in at a total of $22.74 this year. That’s roughly $1.42 per pound, a decrease of 2 cents per pound, or a total of 30 cents per whole turkey, compared to 2015.

Each year, thousands of barbecue lovers descend upon the “Barbecue Capital of the World”, Lexington, NC, to taste some of the best barbecue in the nation. In 2016, it is estimated that more than 150,000 are expected to attend the nationally recognized 33^rd annual Lexington Barbecue Festival this Saturday from 8:30am to 6:00pm.

But, what makes Lexington barbecue so special?

Commentary by North Carolina Farm Bureau President Larry Wooten, first published in the Fall 2016 issue of NC Field and Family.

Welcoming all types of farming means more food choices for consumers

Without advances in agricultural technology, humans would still be hunters and gatherers with short lifespans due largely to starvation, malnutrition and disease.

Society relies upon sound science and technology – from the medicines that keep us healthy, to our methods of transportation, to the media that informs us. I shudder to envision modern society if fear had ruled public opinion when anesthesia, pasteurization, penicillin, vaccinations, the printing press and the combustion engine made their marks upon history. We sometimes have to make leaps of faith, such as the Wright Brothers did at Kitty Hawk. When these leaps are based upon sound principles, the result is often a blessing.