Polk County Farm Bureau cel­e­brates Ag Week

The Standard Journal - - LOCAL -

It’s easy to take farm­ers for granted. For most Amer­i­cans, food is read­ily avail­able and safe. When we shop, we have a wide va­ri­ety of foods to choose from. We can eat fast food on the go, cook a gourmet meal with lo­cally grown in­gre­di­ents or sat­isfy our crav­ings with some­thing in be­tween.

Ge­or­gia farm­ers play a big part in feed­ing us. Did you know Ge­or­gia farm­ers pro­duce al­most half the peanuts grown in the United States? Ge­or­gia farm­ers also lead the na­tion in grow­ing broil­ers that be­come the ro­tis­serie chicken we buy at the gro­cery store, en­joy as chicken ten­ders or in chicken sand­wiches. Ge­or­gia farm­ers are also top grow­ers of blue­ber­ries, pecans and sweet onions. We can also thank Ge­or­gia farm­ers for grow­ing cot­ton and tim­ber to clothe and house us.

Agri­cul­ture con­trib­uted $73.4 bil­lion to Ge­or­gia’s econ­omy in 2017, ac­cord­ing to the Uni­ver­sity of Ge­or­gia’s Cen­ter for Agribusi­ness and Eco­nomic Devel­op­ment (CAED). The cen­ter says food and fiber pro­duc­tion and the process of get­ting the raw ma­te­ri­als to con­sumers con­trib­uted 391,300 jobs for Ge­or­gians in 2017.

To cel­e­brate farm­ers and the many con­tri­bu­tions they make to our state, the Ge­or­gia De­part­ment of Agri­cul­ture has de­clared March 18-22 as Ge­or­gia Agri­cul­tural Aware­ness Week.

“Farm­ers make it pos­si­ble for us to en­joy three meals a day with snacks in be­tween,” said James I. Casey, Polk County Farm Bureau pres­i­dent. “They also pro­vide habi­tat to wildlife on their farms while pro­tect­ing soil and wa­ter re­sources us­ing en­vi­ron­men­tally sus­tain­able meth­ods to grow their crops and live­stock.Dur­ing Ge­or­gia Ag Aware­ness Week, I en­cour­age ev­ery­one to take time to think what their life would be like if we didn’t have farm­ers.”

County Farm Bu­reaus and agri­cul­tural or­ga­ni­za­tions hold events in their lo­cal com­mu­ni­ties as sched­ules al­low through­out the month of March to raise aware­ness of agri­cul­ture.Agri­cul­ture cel­e­bra­tions are ob­served in March to co­in­cide with the plant­ing of spring crops. Na­tional Ag Day was held on March 14.

To cel­e­brate Ge­or­gia agri­cul­ture, the Polk County Farm Bureau women’s chair Joan Mitchell and of­fice man­ager Sue Cuz­zort taught Ag in the Class­room on Fe­bru­ary 28, 2019 to 35 stu­dents at Covenant Chris­tian School and 100 plus stu­dents at West­side El­e­men­tary School on how to make green eggs and ham salad and served them with the salad and crack­ers for snacks.

On March 1, 2019, Re­becca Ja­cobs, GFB 3rd District Field Rep­re­sen­ta­tive and Sue Cuz­zort taught 120 stu­dents at Van Wert El­e­men­tary School how to com­post for their gar­dens and sup­plied snacks and drinks at break time.

Next on March 6, 2019, Jackie Casey, Agency Man­ager PCFB and Sue Cuz­zort at­tended Ca­reer Day at Rock­mart High School with 900 stu­dents in at­ten­dance. They handed out sup­plies and in­for­ma­tion on col­leges for agri­cul­ture and maps show­ing the top twenty com­modi­ties in Ge­or­gia and the im­por­tance of agri­cul­ture in our county and state.

Then on March 18, 2019, Re­becca Ja­cobs and Sue Cuz­zort taught Ag in the class­rooms with 84 stu­dents at Van Wert El­e­men­tary School on how to plant cherry toma­toes, broc­coli and sugar peas in raised beds and how to work the gar­dens, gather food and how to pre­pare the food to eat.

Ge­or­gia Farm Bureau is the largest gen­eral farm or­ga­ni­za­tion in the state. It rep­re­sents farm­ers and ru­ral com­mu­ni­ties and con­nects con­sumers with agri­cul­ture. GFB also of­fers its mem­bers a wide va­ri­ety of ben­e­fits, in­clud­ing in­sur­ance, travel and auto dis­counts. En­roll­ment in any of the mem­ber ben­e­fits is op­tional and not a re­quire­ment for mem­ber­ship.

/ sean Wil­liams

Ian Wil­liams helps those in com­puter classes learn the ins and outs of hard­ware and soft­ware at the Cedar­town Li­brary.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.