winter 2011 friends & family

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D E C E M B E R • W I N T E R 2 0 1 1 3 w w w . A l f a F a r m e r s . o r g

In This Issue

Under The MistletoeIt’s believed that a couple kissing under mistletoe

ensure themselves of a long and happy marriage.

Davis and Margery Henry are proof that it might

be more than a myth. • 14

Service To AgricultureU.S. Rep. Mike Rogers will receive the Alabama

Farmers Federation’s Service to Agriculture Award

at the organization’s 90th annual meeting. • 5

Fishing With AngelsSquealing kids catching a fish brings visions of

angels to a Houston County farmer who opens his

heart and his pond to disabled children. • 16

Country Kitchen ChristmasMembers of the Alabama Farmers Federation staff

share some of their favorite Christmas recipes in

an expanded edition of the Country Kitchen. • 24

A Publication of the Alabama Farmers Federation

Mistletoe has been a part of every Christmas shared by Davis and Margery Henry of Montgomery County.

Photo by Debra Davis

4 President’s Message

24 Country Kitchen

29 Classifieds

30 Alabama Gardener

ON THE COVER DEPARTMENTS

DECEMBER/WINTER 2011

w w w . A l f a F a r m e r s . o r g 4 D E C E M B E R • W I N T E R 2 0 1 1

As we look back on Christmases past, it is not the gifts we remember most, but rather the

time we spent loving our families, serving our neighbors and laughing with friends. This holiday season, I pray each of you has the oppor-tunity not only to celebrate Heaven’s gift, but also to share the gift of your time with loved ones.

This year, we have seen how fleeting worldly treasures can be. After deadly storms tore through the South, television cameras rarely found a survivor whose sad-ness over lost possessions wasn’t tempered by thanksgiving for the safety of family. Those not directly impacted by the storms also saw their priorities shift. Concerns about work schedules, retirement plans and personal gain were set aside as volunteers shared their time, money and comfort with those in need.

At the Alabama Farmers Federa-tion and Alfa Insurance we, too, were reminded of what’s really important. Within hours of the April 27 tornadoes, leaders at Alfa called their teams together for prayer and instructions to utilize every available resource to serve our policyholders. Our chief opera-tions officer summed up the feel-ings of all Alfa employees with his simple call to action that fateful Wednesday night. “This is why Alfa exists,” he reminded us; “You know what to do.”

The response of our employees and members was humbling. Not only did Alfa deliver on its promise to policyholders by serving claims quickly and fairly, but our mem-bers and employees also cooked meals, distributed supplies, donated money and joined in the rebuilding

process. But like the gifts of Christ-mases past, the memories that will last are their acts of genuine compassion. Long after the debris is cleared and the houses are rebuilt, people will remember the county leaders who showed up with chain-saws without being asked or the Alfa employees who took the time to listen to customers’ emotional stories of loss.

For many members and custom-ers, however, this year will bring different reminders of what’s really important. Soldiers returning from war will make the holidays special for some, while prayers for those in combat will give new meaning to the Christmas carols of others.

Newfound employment will be reason to celebrate in some fami-lies, but others will be drawn closer by financial challenges. Meanwhile, a baby’s first Christmas will cause new parents to reflect on the Sav-ior’s birth, while those with aging parents will recall stories of how past generations sacrificed to pro-vide simple gifts of candy and fruit for their children.

In all these situations, the last-ing gifts come from relationships.

This is the time of year when we are reminded that love, joy and peace don’t come from a store. Instead, they are found in knowing the true meaning of Christmas and in sharing our lives with others.

Though it’s easy to get caught up in the noise, traffic and excess of the holiday season, I pray that we can all slow down this Christmas and remember what’s really impor-tant. I also pray that God blesses your family with treasured memo-ries that will bring joy not only this year, but also for Christmases to come. n

Jerry Newby

V O L U M E 8 7 , N U M B E R 4_________________________________________

Debra Davis, EditorMike Moody, Graphic Designer

ALABAMA FARMERS FEDERATIONPaul Pinyan, Executive DirectorJeff Helms, Director of Communications

FEDERATION OFFICERSJerry Newby, President, AthensHal Lee, Vice President/North, HartselleDean Wysner, Vice President/Central, WoodlandRicky Wiggins, Vice President/Southeast, AndalusiaJake Harper, Vice President/Southwest, CamdenSteve Dunn, Secretary-Treasurer, Evergreen

DIRECTORSJoe Dickerson, LexingtonTed Grantland, SomervilleDonnie Garrett, CentreDarrel Haynes, CullmanJohn E. Walker III, BerryMarshall Prickett, WellingtonRichard Edgar, DeatsvilleDickie Odom, BoligeeGarry Henry, Hope HullCarl Sanders, BrundidgeDavid Bitto, ElbertaSammy Williams, ColumbiaDebbie Freeland, Grand BayBen Haynes, Cullman

Friends & Family (ISSN 1522-0648) is published quarterly by the Alabama Farmers Federation, 2108 East South Boulevard, Montgomery, Alabama 36116 or (334) 288-3900. For information about member benefits of the Alabama Farmers Federation, visit the Web site www.AlfaFarmers.org. Periodicals postage paid at Montgomery, Alabama, and additional mailing offices. Printed in the U.S.A.

POSTMASTER: Send address changes to Friends & Family, P.O. Box 11000, Montgomery, Alabama 36191-0001.

ADVERTISING REPRESENTATIVE: Wendy McFarland, McFarland AdVantage, 133 Bridlewood Lane, Hope Hull, AL 36043. Phone: (334) 652-9080. Email: [email protected]. Classified ad and editorial inquiries should be directed to the editor at (334) 613-4410.

ADVERTISING DISCLAIMER: Ad vertise -ments contained in Friends & Family do not represent an endorsement by the magazine or the Alabama Farmers Federation.

EDITORIAL MATTER from sources outside of the Alabama Farmers Federation is sometimes presented for the information and interest of our members. Such material may, or may not, coincide with official Alabama Farmers Federation policies. Publication of material does not necessarily imply its endorsement by the Alabama Farmers Federation.

ADDRESS editorial, advertising and change of address correspondence to Friends & Family, P.O. Box 11000, Montgomery, Alabama 36191-0001.

www.AlfaFarmers.org

A member ofAmerican FarmBureau Federation


By Debra Davis

U.S. Rep. Mike Rogers jokingly describes him-self as a “recovering attorney,” but Alabama farmers might describe him as a valued friend

and ally in Congress. That’s why he was chosen to receive this year’s Service to Agriculture Award — the highest honor presented by the Alabama Farm-ers Federation.

Federation President Jerry Newby will present Rogers the award during the organization’s 90th annual meeting in Mobile, Dec. 5.

“I can’t tell you how flattered I was when Jerry Newby called me about the award,” Rogers said. “When I was elected to Congress and started work-ing on the (House) Agriculture Committee, it took a lot of folks in the agriculture community to help educate me on ag policy. Alfa was right there. I know they appreciate the nine years I’ve worked to help agriculture and all of Alabama.”

Newby praised Rogers’ work to help Alabama farmers.

“Congressman Rogers formed an agricultural advisory committee made up of farmers to advise him on the issues, and he has been very responsive to the concerns of Federation members,” said New-by. “He is a strong voice for agriculture, and we are pleased to be able to honor him with this award.”

Rogers, 54, was sworn in as representative for the 3rd Congressional District in January 2003. A

fifth-generation resident of east Alabama, he gradu-ated from Saks High School and earned his under-graduate degree in political science and his Master of Public Administration at Jacksonville State Uni-versity. He later graduated from the Birmingham School of Law. His political career includes service as a Calhoun County commissioner, a member of the Alabama House of Representatives and House minority leader in 1998.

In Congress, he serves as chairman of the Homeland Security Subcommittee on Transporta-tion Security and serves as a senior member of the House Armed Services Committee. He said his top priorities include strengthening east Alabama’s vital military facilities, advocating the state’s agriculture interests and helping grow the state’s economy to provide new opportunities for jobs and develop-ment.

During a recent trip to Macon County, Rogers visited with Macon County Farmers Federation President Shep Morris as he gathered his cotton crop. Morris said having someone who appreciates agriculture in Congress is invaluable.

“We’ve worked with Congressman Rogers a long time, and he’s a great voice for agriculture,” Mor-ris said. “A lot of times agriculture is overlooked in Congress, but he’s hung in there for agriculture through the ups and through the downs, and we want him to stay there.” n

Rogers To Receive Federation’sService To Agriculture Award


By Miranda Mattheis

Glowing eyes appeared in the headlights just seconds before the crash. Car versus deer. The

result: thousands of dollars in dam-ages to the car, serious injury to the driver, and most likely, a dead deer. It’s a common scenario in Alabama this time of year.

Deer migration and mating season generally runs from Novem-ber through February. This causes a dramatic increase in their move-ment, resulting in more deer-vehicle collisions than at any other time of year, according to the Insur-ance Information Institute (I.I.I.).

There are more than 1.6 million deer-vehicle collisions each year resulting in about 200 fatalities, tens of thousands of injuries and more than $3.6 billion in vehicle damage. An additional billion dol-lars is spent on medical payments for injuries to people in the car and

out-of-pocket expenses paid by vehicle owners, bringing the total cost to approximately $4.6 billion.

In 2010, Alfa’s average claim for deer-vehicle collisions was $2,376, with costs varying, depending on the type of vehicle and the severity of the damage. Alfa spent a com-bined $16.3 million on 6,853 deer claims in 2010. As of Sept. 30, Alfa had already paid out $15.3 million on 4,991 deer claims this year.

Urban sprawl is displacing deer from their natural habitat, and their population is growing.

“Deer are not just found on rural roads near wooded areas; many deer crashes occur on busy highways near cities,” said Alabama Farmers Federation Wildlife Division Direc-tor Steve Guy. “Deer are unpredict-able, especially when faced with glaring headlights, blowing horns and fast-moving vehicles. They often dart into traffic.”

Guy said deer also often move in groups, cautioning drivers that “if you see one, there are likely to be more in the vicinity.”

Take precautions: • Use caution when moving

through deer-crossing zones,

in areas known to have a large deer population and where roads divide agricultural fields from forestland.

• Always wear a seatbelt. The Insurance Institute for Highway Safety reports that in a study of fatal animal crashes, 60 percent of people killed were not wear-ing a seatbelt. Sixty-five percent of people killed in animal-related crashes while riding motorcycles were not wearing a helmet.

• When driving at night, use high-beam headlights when there is no oncoming traffic to better illumi-nate the eyes of deer on or near the roadway.

• Be especially attentive at high risk times, from sunset to mid-night, and during the hours shortly before or after sunrise.

• Brake firmly if a deer is spot-ted, but stay in your lane. Many crashes occur when drivers swerve to avoid a deer.

• Don’t rely on devices such as deer whistles, deer fences and reflectors to deter deer. These devices have not proven effective. n

If You Hit A Deer• Seek help if you are injured. • Avoid going near or touching

the animal, as doing so can cause further injury to you or the deer.

• Call law enforcement if the deer is blocking the roadway.

• Report the claim to Alfa right away.

Deer-Vehicle Collisions On The Rise

w w w . A l f a F a r m e r s . o r g 6 D E C E M B E R • W I N T E R 2 0 1 1


Eligible Alabama Farmers Federation members can now receive a $500 discount on each

qualifying 2011 or 2012 model year Chevrolet, GMC or Buick vehicle they purchase or lease. This exclusive offer is for vehicles purchased or leased at participating dealerships through Farm Bureau’s—GM PRIVATE OFFER.

The Alabama Farmers Federation is a member of the American Farm Bureau Federation and includes more than 400,000 member families throughout the state. These members automati-cally hold membership in the Farm Bureau and qualify for participation in the GM PRIVATE OFFER if they have been a member for 60 days.

Twenty-six GM models are

part of the program, including the Chevrolet Silverado HD, honored as the 2011 Motor Trend Truck of the Year. A broad range of other pick-up trucks, SUVs, sedans and crossovers

also are included in the program.

“We are pleased to announce the roll-out of the Farm Bureau—General Motors PRI-VATE OFFER,” said Jerry Newby, president of the Alabama Farm-ers Federation. “This program is a strong addition to the portfo-lio of benefits we offer

to save members money as they and their families work hard to pro-vide food, fiber and renewable fuels for our nation.”

To qualify for the offer, individu-als must have been a Farm Bureau member for at least 60 days prior to the date of delivery of the vehicle

selected. Members may receive the incentive for the purchase or lease of multiple vehicles, including fleet vehicles purchased through GM’s National Fleet Purchase Program. Full details and program eligibility guidelines are available by con-tacting Federation Membership Director Marc Pearson at [email protected] or visiting www.AlfaFarmers.org/benefits.

The Farm Bureau—GM PRI-VATE OFFER is the latest national member benefit offered by Ameri-can Farm Bureau, Inc. AFBI was founded nearly three decades ago by the American Farm Bureau Federa-tion to increase the economic value of membership in Farm Bureau.

AFBI and GM will promote the FB PRIVATE OFFER through publications, state events including the Alabama Farmers Federation Annual Meeting and AFBF’s Annual Meeting. n

GM Private Offer Benefits Alabama Farmers Federation Members

Membership Director Marc Pearson, left, discusses the new member benefit offered by GM with Federation Executive Director Paul Pinyan and Federation President Jerry Newby.


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By Jillian Clair

Pecan farmers probably never imagined their traditionally Southern crop would become a status symbol, associated around the world with Gucci handbags and expensive

cars.But that’s exactly what is happening, and people around

the world—particularly in China—will pay large sums of money for the versatile, healthy nuts grown almost exclusive-ly in the southern United States.

“Pecans are becoming a limited commodity,” said Matt Goff, manager of Riverbend Pecans in Lowndesboro. “Just like Gucci handbags, there’s a limited supply of a product that is in demand. Not everyone can have them even if they wanted them, so you’ve got this attitude of ‘I can pay for them and you can’t.’”

China’s growing middle class is estimated to have reached about 300 million people. To put that number into perspec-tive, the United States’ entire population is about 312 million. By 2030, some experts project 1.4 billion people in China will have a disposable income.

The explosion of new wealth in China has generated demand for products the Chinese perceive to be valuable in Western culture, said Bill Goff, Matt’s father and owner of

Pecan exports to China hovered near 700,000 pounds less than 10 years ago, but in recent years have jumped to more than 88.6 million pounds. The nuts are a favorite among China’s growing middle class.


D E C E M B E R • W I N T E R 2 0 1 1 1 1 w w w . A l f a F a r m e r s . o r g

Riverbend Pecans and three other orchards in the Southeast.

“Pecans are attached to the Western culture, and they want to emulate that,” said Bill, who is also an Auburn professor and pecan Extension specialist.

In 2003, the United States exported 700,000 pounds of pecans to China. By 2009, China imported 88.6 million pounds of pecans. That number is still rising, Bill said.

China’s middle class isn’t the only population demanding pecans.

Diet and nutrition guides are filled with advice to eat pecans,

which are high in mono-satu-rated fats, protein and antioxi-dants. Recent research shows pecans are beneficial for heart and brain health, can lower cho-lesterol and aid in weight loss.

With high demand and a limited supply comes competi-tion and skyrocketing prices. Chinese traders compete against each other and have begun to call growers directly about buy-ing pecans, Bill said.

“I’ve never seen pecans anywhere near this price,” said Ken Buck, an Irvington pecan grower and former president of the Alabama Pecan Growers Association. “The prices have

greater than doubled in the last three or four years.”

Before the spike in demand, pecans sold for about $1.25 or $1.50 a pound, Bill said. Now, grow-ers are able to sell them for $3 a pound.

“Pecan growing has not been a profitable business in Alabama until recently,” said Buck, who has been growing pecans in Mobile County since 1972. “Now, grow-ers can afford to invest in their orchards and expand.”

Mac Higginbotham, the Ala-bama Farmers Federation’s Horti-culture Division Director, said the

increase in demand has been good for the state’s economy as well as Alabama producers.

According to the USDA Nation-al Agricultural Statistics Service, the value of the 2010 utilized pecan crop increased by 57 percent to $675 million in the United States. Alabama alone utilized 5 mil-lion pounds of in-shell pecans in production, bringing the value to about $8.5 million, Higginbotham said.

“We are excited to see pecans becoming such a valuable asset to Alabama agriculture and the state in general,” Higginbotham said. “Producers like Bill and Matt Goff are pioneers in the industry, and we are proud to have people like them representing Alabama in the overseas market.”

During the next 10 years, the Goffs and other producers plan to improve and expand their orchards, constantly replacing old trees with newer varieties that produce more nuts at a higher quality.

The biggest challenge for pro-ducers who export their pecans, Matt said, will be to produce a con-sistently good product. By nature, pecans bear cyclically, meaning the trees will produce a large, low-quality crop one year and a smaller, high-quality crop the next.

The Goffs have traveled to China multiple times to meet with buyers, and they’ve hosted several Chinese businessmen in the states. Establishing trusting business rela-tionships is key to being successful in the international pecan market, Matt said.

“We’ve been given this God-given opportunity, and if we don’t keep the supply up, we’ll waste it,” Matt said. “And if we don’t keep the quality of the product up, it’ll go away. It’s our responsibility as growers to continue to supply a quality product every year.” n

At left, Bill Goff and his son, Matt, own Riverbend Pecans in Lowndesboro. The Goffs are a growing part of Alabama’s $8.5 million pecan industry.



By Melissa Martin

Several changes to Alfa’s Mar-keting Department have taken place following the retirement of

former Executive Vice President of Marketing Herman Watts Sept. 15.

Alfa Insurance President and CEO Jerry Newby announced Sept. 2, that Executive Vice President of Business Development Steve Rut-ledge would assume responsibility

for the company’s overall marketing efforts. Rutledge, who previously served as Alfa’s chief financial officer and senior vice president of investments, was tapped to lead

Alfa’s business development team in March 2010. As executive vice president of Business Development and Marketing, Rutledge will have

an opportunity to implement new products and processes designed to enhance customer service.

“During the past year, Steve has taken Alfa’s personal service to new heights and enhanced marketing by leading efforts to better understand the needs of our policyholders,” Newby said. “In this expanded role, he will be able to work with our agents, managers and customer service representatives to deliver Alfa’s products and services.”

After 46 years in the insurance industry, Senior Vice President of Marketing for South Alabama Buck Hardy earlier announced that he would retire Dec. 1.

Hardy, who worked with Allstate prior to joining Alfa in 1988, served as a regional manager, vice president

of Marketing for south Alabama and was promoted to his current position in 1999. He was inducted into the Alfa Hall of Fame in 2010. Rutledge commended Hardy for his leadership in helping Alfa achieve its marketing goals.

“Throughout his career, Buck has surpassed production goals by being keenly focused on the bottom line, while allowing his managers the freedom to develop their own leader-ship styles,” said Rutledge. “He has always set high expectations for himself and his team, and these standards have led to numerous sales accomplishments.”

Patrick Smith, who has led the marketing team in north Alabama since April 2008, has been tapped to lead the agency and sales efforts of Alfa Insurance throughout Ala-bama. Smith will work with Hardy to transition agents and district manag-ers to the new management system.

Rutledge said he expects Smith to bring the same energy and innova-tive thinking to Alabama’s overall sales program that contributed to records set by north Alabama agents and managers.

“Patrick has been very success-ful in motivating the agency force in north Alabama,” Rutledge said. “He brings more than a decade of experience in sales management to this position, and he is eager to make Alfa the market share leader in Alabama through profitable growth of our automobile and life insurance lines.”

Under the Smith-Hardy leader-ship, Alfa recently set a record for the number of automobiles insured in Alabama. In 2010, Smith’s north Alabama region set a company record for life insurance production. n

Changes Announced In Alfa Marketing Department

Rutledge

Hardy

Smith


SUNDAY, DECEMBER 4, 2011

SAENGER THEATER

6 SOUTH JOACHIM STREET

MOBILE, ALABAMA

6:30 p.m. Doors Open

7:30 p.m. Skyler Foster

8:30 p.m. The Charlie Daniels Band

THE CHARLIE DANIELS

®

90TH

ANNUAL MEETING

MOBILE, ALABAMA

THE CHARLIE DANIELSTHE CHARLIE DANIELSBandG R A M M Y A W A R D W I N N E R

Tickets: $30, $35, $45 plus service charge

To Purchase Tickets:Saenger Theatre Box Office (251) 208-5600Monday - Friday from 10 a.m. to 5 p.m.

Ticketmaster: www.ticketmaster.com orCall 800-745-3000 from 10 a.m. to 9 p.m. daily


SUNDAY, DECEMBER 4, 2011

SAENGER THEATER

6 SOUTH JOACHIM STREET

MOBILE, ALABAMA

6:30 p.m. Doors Open

7:30 p.m. Skyler Foster

8:30 p.m. The Charlie Daniels Band

THE CHARLIE DANIELS

®

90TH

ANNUAL MEETING

MOBILE, ALABAMA

THE CHARLIE DANIELSTHE CHARLIE DANIELSBandG R A M M Y A W A R D W I N N E R

Tickets: $30, $35, $45 plus service charge

To Purchase Tickets:Saenger Theatre Box Office (251) 208-5600Monday - Friday from 10 a.m. to 5 p.m.

Ticketmaster: www.ticketmaster.com orCall 800-745-3000 from 10 a.m. to 9 p.m. daily

N1211.indd 13 11/10/11 5:06 PM


By Melissa Martin

From its promise of marriage to serving as a symbol of truce between warring tribes,

the magic of mistletoe has long remained at the center of folklore. While many claim its powers are just a myth, Davis and Margery Henry prove that it may be magic after all.

After 54 Christmases together, the Henrys – both 78 – know a thing or two about mistletoe. Not only has it played a role in every Christmas they’ve shared together, but it was also prominent in their families’ homes while they were growing up a few miles from one another in the Pintlala community of Montgomery County.

Five children (Garry, Gus, Lora Gail, Mitch and Mike), 17 grandchildren and three great-grandchildren later, mistletoe continues to play a role in each of their holiday seasons and can be found above each doorway in the Henry’s home.

“Since he was old enough, Mitch would shoot the mistletoe out of the trees for us. It was his job,” recalls Margery. “Now, his son, Mitchell, has taken over the job and looks forward to it every year.”

A staple in their festivities, mistletoe shares its place in the Henry’s Christmas celebrations with family gather-ings and good Southern cooking.

“I always look forward to having the family over, enjoying their company and all the food,” said Davis. “Since I’m a diabetic, holidays and birthdays are the only times I really indulge.”

With a menu including turkey and dressing and a vari-ety of desserts, Davis has plenty of options to satisfy his hankerings for those not-so-diet-friendly foods. While the food and fellowship is something the Henry’s have done for ages, the tradition of mistletoe has a history that spans centuries and continents.

Steeped in lore, the magic of mistletoe is rooted in sev-eral cultures. Some believe mistletoe was a way to ensure a plentiful harvest and human fertility. Others used the plant in a more decorative way, binding the mistletoe to a frame to form a kissing ring, and many still believe that a young man should pluck a berry each time he kisses a girl beneath its green leaves.

Despite its romantic lure, mistletoe’s botanical back-ground is far less glamorous. Truthfully, mistletoe is a parasite that latches onto tree limbs with extensions that allow the plants to take water and nutrients from the tree without much effort. As it matures, mistletoe can grow to be several feet in diameter. With this extensive cover-age area, removal of mistletoe from a tree equates to the complete removal of the affected limbs.

There are several varieties of this parasitic shrub, but in Alabama, the primary species is the oak mistletoe, Phoradendron leucarpum.

Even though mistletoe’s effect on trees isn’t as magi-cal as the folklore and traditions surrounding it, one thing remains true: the arrival of mistletoe means Christmas – and perhaps a little romance – is around the corner. n

Mistletoe is a part of each Christmas shared by Davis and Margery Henry.


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Above, Drew Hicks of Ashford Elementary School lands a big fish. At right, Tabatha Smith helps her son, Travis, also of Ashford Elementary School, while Faye and Jo Phillips spend time with their friend, Ashley Smith of Ashford High School. Top right, Connor McCall is rewarded with a kiss from his teacher, Patti Flowers of Girard Elementary School, during the fishing trip.



By Jeff Helms

When Larry “Joe” Phillips envisions the Heavenly host, he doesn’t just think of harps

and hymns. This Houston County farmer pictures kids with cane poles squealing wildly when one of their friends lands a fish.

“If anyone wants to see an angel, all they have to do is look out there,” said Phillips as he gestured toward a pond surrounded by about 600 special needs children and volunteers.

The annual gathering, which Phillips and wife Faye call “Fishing With Angels,” was started in 1997 as a way to help disabled children enjoy the outdoors. Today, it not only provides a recreational oppor-tunity for students from 17 Hous-ton County schools, it also honors the Phillipses’ late granddaughter, Tiffany Marie Bernard, who passed away in 2002.

“God blessed us with a special child,” Phillips said. “He let us borrow her for 13 years, and we wanted to carry on her legacy. A

lot of people don’t know how to

act around special kids. But all they ask is to be loved.”

One of the children getting attention from the volunteers dur-ing the October event was Ashford Elementary School student Drew Hicks, 6.

“It’s a big fish,” said Drew as he displayed his catch. “I got a big fish.”

Drew’s teacher, Elizabeth West, said her students look forward to “Fishing With Angels” every year.

“Nobody is disabled today,” she said. “We just get to come out here and have fun.”

The students, parents, teachers and volunteers also are provided lunch, thanks to the support of local businesses and organizations.

Houston County Sheriff Andy Hughes said his deputies enjoy helping with the event.

“It does us good to see these kids have a good time,” he said. “This is as much a part of our jobs as putting the bad guys in jail.”

Tabatha Smith said her son, Travis, couldn’t wait to get to the pond.

“This is all he’s been talk-ing about,” said Tabatha, as she kneeled beside Travis’ wheelchair to steady his fishing pole. “Ever since the paper was sent home from school, he asks me every morning if it’s field trip day.”

The special needs children, however, aren’t the only students who benefit from “Fishing With Angels.”

Michaela Tillery, president of the Junior Civitan Club at Ashford High School, has helped her friend, Tabitha Meadows, with Special

Olympics and other activities since ninth grade. Michaela said it’s rewarding to spend time with stu-dents who may not have as many extra-curricular opportunities.

“It’s the best feeling in the world to be able to help her and see the smile on her face,” Michaela said.

Ashford High School FFA Advi-sor Donya Holland has students lin-ing up to help with “Fishing with Angels,” even though their main job is to clean the fish.

“I believe it’s an invaluable education experience,” Holland said. “Not only do they learn how to clean and dress fish properly, but they also get to help our special citizens of Houston County experi-ence the outdoors.”

Patti Flowers, a teacher at Girard Elementary School in Dothan, said it’s equally important for the special education students to spend time with their non-dis-abled peers.

“It’s a great experience for them,” she said. “It’s an opportu-nity for them to do something they don’t normally get to do, and it’s an opportunity for more socializa-tion.”

For the Phillipses, however, the benefits of “Fishing with Angels” go far beyond recreation and fel-lowship. It’s about celebrating the value and uniqueness of every life.

“We get a greater blessing out of this than they do,” Faye said. “When I look at all these kids, I see God. I see my granddaughter, who’s with God right now. These are God’s children.” n



By Melissa Martin

A $50,000 pledge from Alfa Insur-ance and the Alabama Farmers Federation will benefit budding

equestrians at Judson College.The money, to be divided over

a two-year period, will purchase a classroom in the Equine Stud-ies Center. Once completed, the Equine Studies Center will be available for regional and state equine events including horse and trade shows, collegiate competi-tions, industry exhibits and equine educational conferences. It will also promote agritourism in that area.

“We are mindful of the fact that Alfa cares about places in small towns and rural communities all over this state,” said Judson College President David Potts. “This con-tribution is the first funding we’ve received for the academic space in the equine center. It has been our dream to construct classroom space, and your contribution helps kick that process off for us.”

Judson’s equine studies pro-gram provides students interested in horses an opportunity to learn more about animal agriculture and prepare for a variety of careers that serve rural Alabama.

“I think the new equine program at Judson will pay big dividends in years to come,” said Federation Executive Director Paul Pinyan. “Farmers started this organization in 1921 with a mis-sion to serve rural Alabamians with different issues. One of the issues facing us now is having enough qualified young men and women pursue degrees in large animal vet-erinary medicine and to come back and serve our farmers throughout Alabama. We hope Judson can plant some of those seeds with this gift.”

In addition to its academic focus, Judson also offers a com-petitive equestrian riding team. A member of the Intercollegiate Horse Show Association (IHSA), Judson has qualified for the regional

and national divisions since 1997. According to Jennifer Hoggle, IHSA team coach and instructor, the western riding team is currently ranked second in the region for IHSA Zone 5, Region 2. Though students must try out for Judson’s varsity equestrian team, Hoggle noted that regular riding classes are available to anyone inter-ested in horseback riding.

Judson is the only college in Alabama to offer a Bach-elor of Science degree in equine studies. It is also one of the few colleges across the Southeast to offer an equine science minor. Established by Baptists in 1838, Judson is the nation’s fifth-oldest women’s college. n

Alfa, Federation Pledge To Support Equine Education

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By Debra Davis

Fighting for a seat at the table of choosy consumers around the world can be a pretty tough nut

to crack. But it’s a task that suits Houston County peanut farmer George Jeffcoat perfectly. After all, he knows the business from the ground up – literally.

Jeffcoat grows more than 1,000 acres of peanuts annually on his farm in Gordon, located southeast of Dothan. This year, he’s spent almost as much time on the road as he’s spent tending his crops, travel-ing the globe promoting peanuts as chairman of the National Peanut Board. The fifth-generation farmer is approaching the end of his one-year term as chairman of the group, and he’s completing his sixth year on the board.

“The main focus of the board is research and promotion,” said Jef-fcoat, who also serves as president of the Houston County Farmers Federation and as a board member of the Alabama Peanut Producers Association. “More demand equals more value for farmers. Research is especially important for me and all farmers so we can meet that grow-ing demand.”

The board is funded by the National Peanut Checkoff. Produc-ers in each peanut-producing state nominate a member to the board, which then is approved by the U.S. secretary of agriculture. Jeffcoat

said he wants peanut farmers to know their money is being put to good use.

“We spend 80 percent of the checkoff money for promotion, and 20 percent goes toward research,” he said. “We have to make con-sumers aware of our product. We compete with all other nuts and food items for a market share, so it’s important that we encourage consumers to remember peanuts, not just for a snack, but in a variety of ways.”

Some promotions include introducing chefs of large restau-rant chains to use peanuts in their recipes along with the ongoing efforts to use peanuts in the candy and snack markets.

Alabama Peanut Producers Association Executive Director

Randy Griggs said Jeffcoat is an excellent example of how producers lead the organization.

“George has done an outstand-ing job,” Griggs said. “He’s sacri-ficed a lot of time away from his farm this year, but he knows how important it is to him and all the farmers he represents.”

During his year as chairman, Jef-fcoat visited numerous states, from California to New York. He trav-eled to Japan in August, where he met with the Japanese Nut Growers Association. During all the meet-ings he attended, the representa-tives were most impressed that he was an actual farmer.

“I think it impressed them (the Japanese officials) that I wasn’t some corporate spokesperson, but I am a real farmer who actu-ally grows peanuts,” Jeffcoat said. “They appreciate the quality of food we grow, and meeting a real farmer gives our product credibility. It’s important that we put a face on our industry.

“It’s been an honor for me to represent peanut farmers from throughout the country, and it’s been an experience I’ll never for-get.” n

Top photo, National Peanut Board Chairman George Jeffcoat of Houston County, right, talks with Japanese trade officials during a visit to Japan earlier this year.


By Melissa Martin

To demonstrate their support of excellence in education and reward exceptional educators

across the state, Alfa Insurance and the Alabama Farmers Federation honored three teachers with rec-ognition and a check for $1,000 in October, November and December. Their schools received matching contributions.

Cari Wilson, fourth-grade teacher at R.L. Young Elementary School in Talladega, was recognized as October’s Teacher of the Month for her extensive teaching abilities and resolute enthusiasm to better the students, staff and atmosphere at her school.

From chairing the Accelerated Reader Committee, which has increased the school’s comprehen-sion level from 79.9 to 89.1 in two short years, to creating and publish-ing podcasts for her school and the Alabama Learning Exchange web-site, Wilson has put into motion a variety of methods to reach, teach and motivate Talladega’s youth.

Felicia Williams, family and consumer sciences teacher at Tal-lapoosa County’s Horseshoe Bend High School, was named Novem-ber’s Teacher of the Month for her commitment to giving back to the community.

As state office adviser for the Family, Career and Community Leaders of America (FCCLA), a non-profit national career and technical student organization that promotes personal growth and leadership development, Williams encourages her students to build and utilize skills they can carry with them through adulthood. Under her leadership, students have received recognition on state and national levels for FCCLA projects.

Dr. Cynthia Erickson, gifted education teacher at Robertsdale High School, was honored as December’s Teacher of the Month for her ability to educate and

encourage students of all back-grounds and learning capabilities.

With an education background that spans nearly three decades, Erickson has dealt with challenges arising from teaching students with emotional conflict, specific learn-ing disabilities and gifted education needs. Though some educators might be overwhelmed by these hurdles, Erickson says she hopes

to be a change agent for students, helping them realize they can be successful regardless of their unique circumstances.

Throughout 2011, Alfa Insur-ance and the Alabama Farmers Federation honored one outstand-ing teacher from each of Alabama’s eight state board districts, two principals and two private school teachers. n

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Alfa, Federation Honor Three Alabama Teachers


GRANDMOTHER JONES’ OATMEAL COOkIES

Tom Jones1 cup shortening1 cup brown sugar1 cup granulated sugar2 eggs1 teaspoon vanilla extract1 ½ cups all-purpose flour1 teaspoon soda1 teaspoon salt3 cups dry oatmeal½ to 1 cup chopped pecans

Preheat oven to 400 F. Cream together shortening, brown sugar and granulated sugar. Add and blend eggs and vanilla extract. Add flour, soda and salt. Stir in oatmeal and pecans. Drop by large spoonfuls onto ungreased cookie sheets. Bake for 10 minutes. Let cool on wire racks.

HOMEMADE MACARONI AND CHEESE

Adrian Cooper1 (10-ounce) elbow macaroni noodles2 cups milk3 tablespoons sour cream4 tablespoons unsalted butter¼ cup flour1 2/3 cup shredded cheeseSalt and pepper

Cook the elbow macaroni noodles in salted water. Drain and rinse. Heat milk in a saucepan and stir in sour cream. Melt but-ter in a separate saucepan and stir in flour. Cook for 3 minutes until thickened. Pour milk mixture into butter and flour. Stir until thick-ened. Season with salt and pepper. Stir noodles into mixture and place in 9-x13-x2-inch baking dish. Add cheese to top. Broil for 5-10 minutes in the oven (until the cheese melts).

BACON & CHEESE CUPSAmanda Butts

1 egg2 tablespoons milk3 scallions1 cup of shredded cheddar cheese1 (8-ounce) package cream cheese1 (3-ounce) jar Real Bacon Bits1 (8-ounce) can of crescent rolls

Mix egg, milk, scallions, cheese and cream cheese. Add bacon bits. Cut crescent rolls into 24 squares and mold into a mini muf-fin pan. Fill each cup with mixture. Bake at 375 F for about 12 minutes.

Good food is an ingredient to any successful holiday meal. Members of the Alabama Farmers Federation staff share some of their favorite Christmas recipes in this expanded edition of Country Kitchen.



NO FAT GREEk YOGURT SALADLinda Dennis

2 cartons (17.6 oz.) Fage Greek 0% Fat Yogurt

2 (4-ounce cartons) vanilla yogurt 1 small envelope Truvia (Nature’s Calorie

Free Sweetener)2 pounds green grapes - halved2 pounds red grapes - halvedPecans

Mix yogurts together; add Truvia, mix well. Fold in grapes. Sprinkle with chopped pecans. Chill overnight.

SAUSAGE PINWHEELSJeff Helms

1 pound fresh pork sausage2 1/4 cups biscuit mix2/3 cup milk1 cup shredded cheddar cheese

In a skillet, brown sausage. Drain and set aside. Combine biscuit mix and milk in a medium bowl and stir until combined. Turn dough onto a floured surface and knead 5 to 10 times. Roll dough to 3/8-inch thickness. Spread browned sausage evenly over dough to within 1/4 inch of edges. Sprinkle with shredded cheese. Roll, jelly-roll style, and place in freezer for 20 minutes or until firm. Remove from freezer and slice into 3/4-inch pinwheels. Place slices in a reseal-able plastic bag and freeze until ready to bake. To cook, preheat oven to 375 F. Place pinwheels on cookie sheet prepared with non-stick spray. Cook for 15-20 minutes or until dough is golden brown. Makes about 12 pinwheels.

GERMAN CHOCOLATE UPSIDE-DOWN CAkE

Boyd Deal1 cup coconut1 cup pecans, finely chopped1 box German chocolate cake mix1 stick margarine, melted1 (1-pound) box powdered sugar1 (8-ounce) package cream cheese

Grease a 9-x13-x2-inch pan. Sprinkle pecans and coconut in bottom of pan. Mix cake according to directions; add to coconut and pecans. Blend margarine, powdered sugar and cream cheese; smooth over cake mix. Bake at 350 F for 30 to 40 minutes.

PISTACHIO/CHERRY SUGAR COOkIES

Mitt Walker1 cup chopped pistachio nuts1 cup chopped dried cherries2 rolls Pillsbury sugar cookie refrigerated

cookie dough1 (10-ounce bag) white chocolate baking

chipsPlace cookie dough in a bowl

and mix in pistachios and cher-ries. Drop by the spoonful onto an ungreased non-stick pan. Bake at 350 F for 7-15 minutes. Check after 7 minutes. Let the cookies cool. While cooling, melt chocolate chips in the microwave. Dip one side of each cookie into the melted chocolate and place on wax paper or cooling rack and sprinkle with red and green sugar sprinkles. Let the chocolate harden before moving to a decorated plate for serving.

BLUEBERRY FRENCH TOAST CASSEROLE

Cheryl Mitchell1 pound fresh Italian loaf bread cut into

1-inch cubes1 (8-ounce) package cream cheese, diced1 cup of frozen blueberries12 eggs1 ½ cups milk½ cup maple syrup1 cup granulated white sugar2 tablespoons cornstarch1 cup water1 cup blueberries1 tablespoon butter½ cup powdered sugar

Place half of the bread cubes in a glass pan sprayed with nonstick cooking spray. Sprinkle cubed cream cheese on top of the bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat eggs, milk and maple syrup. Pour this egg mixture into casserole. Cover pan and refriger-ate overnight. Remove pan from refrigerator 30 minutes before bak-ing. Preheat oven to 350 F. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover the pan and bake for an additional 30 minutes, until the top is golden brown and the eggs have set.

Blueberry SauceIn a saucepan, combine sugar

and cornstarch; add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer for 8-10 min-utes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of French toast. Sprinkle with powdered sugar if desired.



APPLE BREADPaula Culver

2 cups sugar3 cups plain flour3 eggs1 teaspoon cinnamon1 cup chopped nuts (pecans or walnuts)11/2 cups oil1 teaspoon salt1 teaspoon soda1 teaspoon vanilla2 cups chopped apples

Beat together all ingredients except apples and nuts. Fold apples and nuts in last. After everything is mixed together, pour into large, greased loaf pan. (I use 3 small loaf pans to give as gifts during Christ-mas.) Bake at 350 F for 1 hour.

BACON CHEESE WREATHTerrie Channell

2 (8-ounce) packages cream cheese, softened

½ cup mayonnaise1/3 cup grated Parmesan cheese¼ cup sliced green onions (optional)10 bacon strips, cooked and crumbled Parsley sprigs and diced pimentos,

optional (can use red bell pepper or twizzlers in place of pimentos)

Assorted crackersIn a small mixing bowl, beat

cream cheese, mayonnaise, Par-mesan cheese and onions; mix well. Stir in bacon. Cover and refrigerate for 1 to 2 hours. Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoons around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimentos (red bell pepper or twiz-zlers) if desired. Serve with crackers.

CAROLYN’S MOIST-N-CREAMY COCONUT CAkE

Mike Tidwell1 box Duncan Hines Deluxe Butter Recipe

cake mix1 ½ cups milk½ cup sugar1 (6-ounce) package shredded coconut1 (8-ounce) Cool Whip

Prepare cake mix as directed on box, baking in a 9-x13-inch pan. Cool 15 minutes. Poke holes downward through cake with a fork. Meanwhile, mix milk, sugar, and 1/3 of the coconut in a sauce-pan. Bring to a boil and simmer for 1 minute. Spoon over warm cake. Cool cake completely. Fold 1/3 package coconut into Cool Whip. Spread on cake. Sprinkle remaining coconut on top of cake. Chill over-night. Store any leftover cake in the refrigerator.

JALAPENO CORN CASSEROLEMatthew Durdin

1/4 stick butter, melted1 block of cream cheese2 (11-ounce) cans of shoepeg corn, drained2 jalapenos (hot), chopped1 (4-ounce) jar of pimentos, drained ¾ cup breadcrumbs

Mix all ingredients together (except bread crumbs) and put into a greased 9-x9-inch pan. Cook at 325 F until bubbling. Top with thin layer of breadcrumbs. Cook 10 more minutes.

APPLE PIE WITH CHEDDAR CRUMBLE TOPPING

Debra Davis1 pie crustFilling1 cup sugar2 tablespoons flour2 teaspoons lemon zest1/8 teaspoon cloves1 teaspoon cinnamon1/8 teaspoon salt4 large Granny Smith apples, peeled and

thinly slicedTopping1/2 cup flour1/4 cup sugar1/8 teaspoon salt1/2 cup grated cheddar cheese1/2 stick butter

Preheat oven to 400 F. In a large bowl, combine sugar, flour, zest, cloves, cinnamon and salt. Toss apples in mixture. In a separate bowl, combine topping ingredients, mixing the butter into the rest of the ingredients with your fingers. Roll out pie crust dough, and place in the bottom of the pan. Arrange apples in the pan in overlapping circles. Pour cheddar topping over apples. Bake for 40 minutes, or until topping and crust is golden brown. Let cool slightly, and serve warm.

AUNT FREIDA’S SPINACH DIPKyle Hayes

1 box frozen spinach1 cup mayonnaise3 teaspoons sour cream1 small onion chopped fine3 teaspoons Crazy Jane’s seasoning salt

Thaw and squeeze all water from spinach. Stir in all other ingredients and refrigerate 24 hours. Serve with Wheat Thins crackers.



CHRISTMAS BREAD PUDDING WITH BLUEBERRY SAUCE

Paul Pinyan1 ½ cups sugar4 large eggs1 teaspoons vanilla extract ½ teaspoons nutmeg1 tablespoon grated lemon rind2 cups milk2 cups whipping cream1 loaf of French bread, cut into 2-inch

cubes1 apple, diced1 cup blueberries

Beat sugar and eggs together until fluffy. Add vanilla extract, nutmeg, lemon rind, milk and whipping cream. Blend together; then fold in apples, blueberries and bread. Pour into a lightly greased 9-x13-inch dish. Wait 10 minutes before baking at 375 F for 40 min-utes. Let cool for 10 minutes and serve warm. Great with Blueberry/Lemon Sauce and whipped cream.

Sauce:1 teaspoon grated lemon rind¼ cup lemon juice¼ cup red wine½ cup sugar1 tablespoon cornstarch1 ½ cups blueberries

Add all ingredients except blue-berries to a saucepan and bring to boil over medium heat. Stir often. Add blueberries and simmer until

thick. Spoon over bread pud-ding before serving.

GERMAN CHOCOLATE CAkEJanet Bradford

1 ¾ cup sugar1 cup shortening2 eggs1 teaspoon vanilla flavoring2 ½ cups all purpose flour1 ½ teaspoon baking soda½ teaspoon salt1 cup buttermilk½ cup cocoa½ cup water

Mix sugar, shortening, eggs and vanilla together until smooth. Sift flour, baking soda, and salt together. Alternate, adding the dry ingredients and buttermilk into the creamed mixture until smooth. Bring 1/2 cup of water to a boil and add cocoa. Mix together until paste like. Add to cake mixture. Blend well with mixer, then stir it well, scraping the bottom of the bowl until all is blended. Pour mixture into 2 well-greased 9-inch cake pans.

Bake at 350 F until done (25 – 30 minutes). Let stand about 5 min-utes then remove cake from pans and place on wire rack to cool.

Frosting6 egg yolks1 1/3 cup sugar1 teaspoon vanilla2 sticks of butter1 12-oz can of evaporated milk1 cup pecans1 cup coconut

Cream together egg yolks, sugar and vanilla. Melt butter in a large pan. Add evaporated milk and creamed mixture, pecans and coconut. Bring to a boil, stirring constantly until mixture thickens. Cool completely before icing the cake.

NUTTY POUND CAkEMillie Hawes

Pecans (prepare in advance)¼ cup water1 cup sugar2 tablespoons vanilla1 pound pecan pieces

Mix water and sugar. Bring to a boil. Stir in vanilla. Remove from heat and stir in pecans to coat. Spread pecans on pan in single layer and cook in a 350 F oven for approximately 10 minutes or until crunchy. Do not overcook. Cool.

Cake:2 sticks margarine (softened)3 cups sugar6 eggs (at room temperature)3 cups plain flour, sifted½ pint whipping cream2 teaspoons vanillapinch of saltGrease and flour a tube (or bundt) pan. Set

aside.Preheat oven to 350 F. Cream mar-

garine and sugar. Add eggs, one at a time, beating after each. Add 2 ½ cups flour alternately with cream, beginning and ending with flour. Stir in vanilla and salt. Take 1 cup of the toasted pecans and combine with the remaining ½ cup flour, stirring to coat pecans. Stir pecans into cake batter. Bake at 350 F for approximately 1 hour and 20 min-utes.

Enjoy the remainder of the pecans for a snack or use in an icing or glaze of your choice.



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CHEERIOS NUGGETSElizabeth Coon

1 cup brown sugar½ cup margarine, softened¼ cup light corn syrup½ teaspoon salt½ teaspoon baking soda6 cups Cheerios cereal1 cup salted Spanish peanuts1 cup raisins

Heat oven to 250 F. Grease two 13-x9-x2-inch pans. Heat brown sugar, margarine, corn syrup, and salt in 2-quart saucepan over medium heat, stirring constantly, until bubbly around edges. Cook uncovered, stirring occasionally, 2 minutes longer. Remove from heat; stir in baking soda until foamy

and light colored. Pour over cereal, peanuts and raisins in greased 4-quart bowl. Stir until mixture is coated. Spread evenly in pans.

Bake for 15 minutes. Stir; let stand just until cooled, about 10 minutes. Loosen mixture with metal spatula. Let stand until firm, about 30 minutes.

YEE HAW TOFFEEKim Earwood

1 (10-ounce) package saltine crackers (1-1 ½ sleeves)

1 cup butter (no margarine)1 cup light brown sugar1 (12-ounce) package milk chocolate chips1 cup sliced almonds

Preheat oven to 325 F. Grease

10-x15-inch baking sheet with non-stick cooking spray. Line baking sheet with saltine crackers, edges touching.

In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 F on candy thermometer. Pour mixture over crackers and spread evenly. Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread chocolate evenly with spat-ula. Sprinkle with sliced almonds. Freeze 20-25 minutes, remove from freezer, break into pieces and serve._________________________For more Country Kitchen recipes, visit our website at AlfaFarmers.org.


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Montgomery, AL 36191-0001


By Lois Chaplin

If you like the smell of a fresh Christmas tree, try the freshest tree of all—one that is alive and still has its roots. Live Christmas trees, as they are called

in garden centers, are evergreen trees with their roots still intact. They can be planted in a garden after the holidays to become a permanent landscape feature. Common trees sold this way are arborvitae, junipers, Arizona cypress, Leyland cypress, Canadian hemlock, white pine and red cedar.

Beware that a live tree won’t be living for long with-out some precautions. The key is to understand that because these trees are dormant, they cannot be left indoors for more than 2 or 3 days or they will begin to think it is spring. When the trees are planted outdoors, freezing weather will injure or kill them.

Live indoor trees should be used indoors much later than a cut tree. It can be used for decorating and as the focus of a family gathering. Too many gardeners have moved live trees outside after two weeks in the living room only to see it turn brown. To avoid that mistake, if space allows, use a live tree every year and enjoy a yearly succession of holiday memories thriving in the outdoor landscape.

Choose a tree early for the best selection, but keep it in a cool, shady outdoor place until a day or two before the holiday. So, for a tree to gather presents under for an entire month, a fresh cut tree or an arti-ficial one might be best for that purpose. Use the live one for festivities closer to Christmas.

Keep the tree watered while it is outside waiting, and be sure the tree is well watered a day or two before bringing it in. If the rootball is wrapped in burlap, don’t water just before handling. If it’s too wet, it will easily break apart when moved, and a broken root ball usu-ally results in a dead tree, so handle the tree gently.

Remember to keep the tree indoors for only 2 to 3 days. While indoors, place the tree away from heating vents and fireplaces, the cooler the better. Use cool lights if the tree is decorated. Warm lights may fool the tree into thinking it’s spring.

When the holiday is over, move the tree to an unheated garage or outbuilding for 3 or 4 days to acclimatize it to the outside temperatures again before planting. After planting, mulch the tree with a deep layer of bark or pine needles (6 to 12 inches deep) to help insulate the roots. Avoid piling mulch next to the trunk.

When new growth appears in spring, feed the new tree with a timed-release fertilizer. The gradual feeding will help support new growth without encouraging too much succulence that may attract insect pests.

Use a new tree as the beginning of an evergreen screen or windbreak that can be added to each year.

A living tree will also make a great outdoor decora-tion for a deck or porch. Simply place it in a large pot or container 2-to-3 inches wider and deeper than the root ball, and fill in around the roots with bark. Provid-ed that its watered regularly, the tree will stay happy in the pot throughout the month of December until the end of the holiday. n

_________________________________________Lois Chaplin is an accomplished gardener and author. Her work appears here courtesy of Alabama Farmers Cooperative.

GET GROWING AT THE CO-OP. WWW.ALAFARM.COM

Christmas TreesThat Live For Years

* AllTermsandConditionsapply.Forcompleteprogramdetailsandtermsandconditions,visitSamsClub.com/evalues.**SavingsonlyforcashpurchasesbasedonthedispensingSam’sClubPharmacy’scashprice.Discountsnotavailableforpurchasescoveredbyhealthinsuranceorastate/federalgovernmenthealthcareprogram,onSamsClub.com,or

coveredbyWalmart’sPrescriptionProgramoranySam’sClubpromotion.Restrictionsapply.SeeyourlocalSam’sClubPharmacyfordetails.† Individualtimesmayvarybytransaction.†† SubjecttoCreditApproval.See“HowtoEarnCashBackRewards”intheSam’sClubDiscovercreditapplicationforcompletedetails.Discover®andDiscover®NetworkacceptancemarksareservicemarksusedbyGEMoneyBankunder

licensefromDiscoverFinancialServices.

Join or renew as a Sam’s Club Plus® Member, and receive the best in savings and conveniences – starting with a $25 Gift Card.

Or, choose an Advantage or Business Membership and receive a $10 Gift Card at sign-up. For a full list of benefits, visit SamsClub.com/membership.

eValuesSM. Extra savings are loaded on your Plus Membership card and applied automatically at checkout.*

Early Shopping Hours. Plus and Business Members beat the crowds starting at 7 am Monday-Saturday.

Enjoy more Pharmacy savings. Plus and Business Members save even more on top of our already low cash prices, including 8% on name-brand prescriptions and 40% on generics not part of our $4/$10 generic prescription plan.** From drop-off to pickup, 20 minutes or less.†

Earn more rewards. Earn even more rewards when you use your Sam’s Club® Discover® virtually everywhere Discover® is accepted.††

Enjoy a year of amazing savings and a Sam’s Club® Gift Card.

A$100AdvantagePlusMembershipand$40AdvantageMembershipincludeoneprimarycardandonespouse(orotherhouseholdmemberovertheageof18)card.A$100BusinessPlusMembershipand$35BusinessMembershipincludeoneprimarycard,onecompanycardandonespouse(orotherhouseholdmemberovertheageof18)card.PrimaryMembershipsarevalidforoneyearfromthedateofissue.ThecertificatemayberedeemedforaneworrenewedMembership.TheGiftCardwiththisoffercannotbeusedtowardMembershipfees.CertificatesandspecialpromotionsarenotvalidonSamsClub.comorbymail.PrimaryMembershipfee($100forPlus,$40forAdvantage,$35forBusiness–plustaxinsomeplaces)willapplyatthetimeofrenewal.Thisoffercannotbecombinedwithanyotheroffer.Toviewourprivacypolicy,visitSamsClub.com/privacy.Onlyoriginalcertificatesaccepted.One-timeuseonly.OffernotvalidinPuertoRico.

CertificateEnjoy the value of Membership!Receive a $25 Sam’s Club Gift Card when you join or renew as a Plus Member. Or, receive a $10 Sam’s Club Gift Card when you join or renew as an Advantage or Business Member.

This certificate is valid for members of the Alabama Farmers Federation.Offer good through June 30, 2012.

Sam’s Club®

Membership

$25 $10

To take advantage of this offer, presentthecertificatealongwithproofofAlabamaFarmersFederationmembershipattheMemberServicesDeskofyourlocalClub.

ForaClubnearyou,visitSamsClub.com orcall1.800.881.9180.

Blockbuster Movie Pass (1 disc at a time): Only available with new qualifying DISH Network service activated between 10/1/11 and 1/31/12. With a 24-month agreement and minimum of America’s Top 200 programming package, for the first 12 months of your subscription, you receive a bundle of Blockbuster Movie Pass for $5/mo (regularly $10/mo) and America’s “Everything” Pak for $74.99/mo, America’s Top 250 for $39.99/mo, America’s Top 200 for $34.99/mo, or DishLATINO Max for $34.99/mo. Other qualifying packages include 3-month bundle. Promotional prices continue for applicable promotional period provided you subscribe to both components of the bundle and do not downgrade. After applicable promotional period, then-current prices apply to each component. Requires online DISH Network account for discs by mail; broadband Internet to stream content; HD DVR to stream to TV. Exchange online rentals for free in-store movie rentals at participating BLOCKBUSTER stores. Offer not available in Puerto Rico or U.S. Virgin Islands. Streaming to TV and some channels not available with select packages. Everyday price guarantee valid only on the following packages: DishFAMILY, America’s Top 120, America’s Top 120 Plus, America’s Top 200, America’s Top 250, DISH America, DISH America Silver, DISH America Gold. Digital Home Advantage plan requires 24-month agreement and credit qualification. Cancellation fee of $17.50/month remaining applies if service is terminated before end of agreement. After 12 months of programming credits, then-current price will apply. $10/mo HD add-on fee waived for life of current account; requires 24-month agreement, continuous enrollment in AutoPay with Paperless Billing. 3-month premium movie offer value is $99; after 3 free months then-current price applies unless you downgrade. Free Standard Professional Installation only. All equipment is leased and must be returned to DISH Network upon cancellation or unreturned equipment fees apply. Limit 6 leased tuners per account; upfront and monthly fees may apply based on type and number of receivers. HD programming requires HD television. Prices, packages, programming and offers subject to change without notice. Offer available for new and qualified former customers, and subject to terms of applicable Promotional and Residential Customer agreements. Additional restrictions may apply. Offer ends 1/31/12. HBO®, Cinemax® and related channels and service marks are the property of Home Box Office, Inc. STARZ and related channels and service marks are property of Starz Entertainment, LLC. $25 Visa® gift card requires activation and $2.95 shipping and handling fee. You will receive a claim voucher within 3-4 weeks and the voucher must be returned within 30 days. Your Visa® gift card will arrive in approximately 6-8 weeks. InfinityDISH charges a one-time $49.95 non-refundable processing fee. Indiana C.P.D. Reg. No. T.S. 10-1006. *Certain restrictions apply. Based on the availability in your area.

we are open 7 days a week • 8 am – midnight est • sunday 9 am – midnight est offer only good to new dish network subscribers • se habla español

www.infinityDiSH.com

Call todayand ask about next day installation (in most areas)

HIGH-SPEEDINTERNET NOW AVAILABLE

14STARTING AT 95*

(subject to availability)

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See below for details.

20 Movie Channels for 3 months

up to 6 Room installation

2 Room HD DVR Upgrade (1 Hd dVR + 1 sd dVR)

($6/mo DVR service fee applies)

(requires 24-month Agreement and qualifying packages)

Hdfor life

get access to over 100,000 movie titles(Offer based on the discounted $5 price for the Block-

buster Movie Pass. One disc at time, $10/mo value.)

FRee PlusOnly with

Dish Network

up to 12 months(with qualifying packages)

(Reg. price $24.99 | mo.)

99a monthfor 12 mo.

$19Promotional prices start at

GUARANTEE ThRoUGh Jan. 2013

Everyday price

First 100 callers receive

$25 Visa®

(courtesy of InfinityDISH, certain conditions apply)

• • •1 888 840 5929

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winter 2011 friends & family

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