I was wondering what Orion was doing after U. S. Farm Report and lo and behold there he was in my latest issue of Pioneer Growing Point Website email. He’s “What’s New.” And it’s Samuelson Sez. You have to register to enter the Growing Points website but I can get you that far. Now it features Orion’s words of wisdom, the latest on animal id.
Propane, Running All Around My Brain
The folks at PERC (Propane Education & Research Council) have teamed up with AgWeb.com to offer growers a tool to compare energy costs. The release says AgWeb.com has about 250,000 visitors per month. That’s a lot for any website much less one targeting agriculture. AgWired’s getting there but we’re not that high. So what about all those growers who want to use this tool but don’t or can’t get online? They can order the ag cost estimator in a printed format by contacting PERC at (866) 840-1075 and requesting item #PRC001020!
The purpose of the Agriculture Cost Estimator is to allow growers the opportunity to see the estimated difference in the cost of using propane compared to other energy sources,” said PERC Director of Agriculture Programs Mark Leitman. “Specifically, the cost estimator shows the differences in two common applications for propane: irrigation and grain drying.”
If you really want to know about how important propane is to the farm use the link from this post I really like at smays.com.
Siemen Says
All right. He’s earned a post. He’s Harry Siemens and he’s been sending me his newsletter, FarmWatch, and he’s got a lof of good news in it.
Harry is currently consulting, speaking, holding training seminars, broadcasting, and writing for publications such as Manitoba Cooperator, Grainews, Prairie Hog Country, Western Dairy Farmer and AgriPost – as well as his own e-newsletter FarmWatch.
Harry can be reached at: tel: 204.325.5143, harry@siemenssays.com, 134 Redwood Dr., Winkler, MB R6W2A2
Meat Me In Brisbane
Who wants to sponsor me to cover the 2006 World Meat Congress? Huh? Huh? This sounds like my kind of convention. That’s what “congress” means in other countries, “convention.” How about breakfast, lunch, appetizers, dinner and it’s all meat!!! That would be my kind of menu for a convention. No need to have carrots, celery sticks, etc. Just a bunch of meat on a stick. Of course you need something cold to wash it down and for my money I’d make it a XXXX or a Fosters.
The Congress, being held in Brisbane, Australia, April 26-29, 2006, is expected to attract over 500 of the world’s most influential players in the global beef, lamb and pork industries. Chairman of the 2006 World Meat Congress, Mark Spurr said the event will focus on global trends, innovations and issues affecting the world’s meat industries. “This is the biggest and most important meat industry event on the calendar. It is where the key decision makers gather in the one place at the one time to discuss the current and future issues facing the world’s meat industries,” Mr. Spurr said. “The key themes of the 2006 World Meat Congress will be focused on the consumer, the community, supply and trade policy, and we will be attracting the world’s leading experts to address the Congress on these topics.”
Argentine/Peru Ranches Tour
Yeah, right. Uh, we’re going to go to Peru to check out the uh, ranches. “Honey, it will help enrich our understanding of global agriculture and maybe we can learn some new techniques to apply here on our ranch.”
I can just hear it now. Actually I’d love to go on this trip. Who wouldn’t? How did the National Cattlemen’s Beef Association decide on this trip? You know there’s a lot of grass fed beef down there. Me. I really like mine corn fed in the midwest!
The National Cattlemen’s Beef Association’s Tour of the Year is set for November 13 through 22. “The Best of Argentina and Peru” will feature visits to some of South America’s greatest historic sites and tourist attractions, as well as great educational opportunities to view the workings of the region’s cattle industry.
While in Argentina, the group will receive a full tour of Buenos Aires, as well as lunch at one the city’s finest steakhouses. They will also visit a private cattle ranch and cattle auction, as well as a professional polo ranch – including polo lessons and a polo tournament.
In Peru, highlights include a visit to Cusco, capital of the ancient Incan Empire, and a guided tour of the Sacred Valley of the Incas. This will be followed by a full-day excursion to Machu Picchu, the magnificent “Lost City of the Incas” located in the highest reaches of the eastern Andes Mountains.
The trip will conclude with a visit to a pre-Columbian temple, lunch at a historic Peruvian ranch, and a chance to experience the El Paso horse exhibition.
For reservations, contact Global Travel at 800-722-9017.
Normally I Love Microsoft
Please excuse the fact that I didn’t post more today. At about 12:30pm I noticed a serious Microsoft Word issue on my desktop computer that is completely baffling. It’s now 6 hours later. I’ve spent over 2 of those on the phone with 4 different Microsoft technicians who waver between a software update problem and that it’s not their problem. Unbelievable! If you’re using Microsoft Office I wouldn’t recommend updating with the latest Microsoft Word Security update like I did this morning. One of the techs admitted that that update might have caused this problem. Might? *&$^#)*%&
We even removed Microsoft Office and I re-installed it from CD. No change. Who knows what’s wrong or when it will get resolved.
TGIF!!!!!!!!!!
Thank you for letting me rant for a moment.
Listen To The Expo Marketing Manager
How’d you like to be responsible for all the media and marketing for a farm show that attracts about 65,000 people? We’re talking international reporters and visitors. Well in the case of World Dairy Expo it’s all the work of Lisa Behnke, Marketing Manager (pictured to the right of yours truly). She’s hard at work now getting ready for all the media representatives who will be covering Expo. Of course she also does other things and I think you’ll be able to tell from my interview with her that she’s proud of World Dairy Expo and committed to making it even better.
You’ll be reading a lot about World Dairy Expo in the next couple weeks as I blog the event. You can also follow it on our sister site, World Dairy Diary!
You can listen to my interview with Lisa here: 
(MP3 File 5MB)
Valent Not In Spray Oil Business
Here’s the kind of story you don’t see often in a news release. Valent announced yesterday that it has “exited the spray oil business and will no longer market Volck Supreme Spray Oil, Volck Clear or Premium Ag 100.” Usually you get an announcement that a company is now doing something, not withdrawing. Interesting. I applaud them for making an important announcement and using a news release to do so. This is a story and worthy of a release!
This withdrawal will allow Valent to focus on its rapidly expanding new product pipeline and recent new product introductions for the tree fruit and nut markets, including Chateau® Herbicide, Venom™ Insecticide, Zeal™ Miticide, and MaxCel™, Prestige™ and ReTain® plant growth regulators.
Colorado Steaks Are Blazin’
The National Beef Cookoff is over and there’s lots of winners and prizes. The big winner is: Linda Morten, TX with the “BEST OF BEEF” GRAND PRIZE in the GRILLED BEEF CATEGORY with her recipe called “Blazin’ Colorado Steak.” It’s what’s going to be supper in the Zimmerman household this weekend! Instead of going into anymore about the contest and all the winners, etc. I think you just need to add this to your cookbook:
Total preparation and cooking time: 35 minutes
Marinating time: 15 minutes to 2 hours
4 beef shoulder top blade steaks (flat iron) or boneless beef chuck
eye steaks, cut 1 inch thick (about 8 ounces each)
Salt (optional)
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)
Marinade:
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce
Sauce:
1 can (4 ounces) chopped green chilies
1/2 cup whipping cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro
1. Place marinade ingredients in blender container. Cover; purée until smooth. Place beef steaks and
marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator
15 minutes to 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered
coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 16 to
20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep
warm.
3. Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth.
Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over
medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and
cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.
4. Serve steaks with sauce. Garnish with tomatoes, cilantro sprigs and lime wedges, if desired. Makes 4 servings.
Courtesy Cattlemen’s Beef Board and National Cattlemen’s Beef Association.
If you want to see who all the winners are then visit the National Beef Cookoff website.
Make Your Website Un-Ugly
This week I’ve been involved in some interesting discussions on website design so I thought I’d pass along a couple links to some interesting information if you’re involved in a web project. Thanks to a link I found on Paul Conley’s blog you can read some very interesting research on a Poynter Institute study called Eyetrack III. This was research about news sites which was done with 46 people. Lots of good stuff in here. This is from Paul’s post called “The Ugly Truth About Ugly Sites.”
Of course you can check out Jakob Nielsen and his Top Ten Mistakes in Web Design.
And I like Steve Krug and his book “Don’t Make Me Think,” which is now in its second edition. This little book won’t take long to read and it all just makes sense.
It’s never easy to put yourself in your visitor’s shoes and see your site from their eyes but resources like these help. Of course you should also consider getting the opinion of other people and not be afraid to hear what they have to say!