Newspaper Page Text
WEDNESDAY, MARCH 12, 2008
THE BANKS COUNTY NEWS
PAGE 11A
Farm Bureau celebrates National Ag Day
Did you ever stop to think where
the cotton used to make your favorite
pair of blue jeans came from? What
about the vegetables that you buy
at the supermarket? Like to treat
yourself to a chicken sandwich or
hamburger at your favorite fast food
restaurant? Chances are, you have
a Georgia farmer to thank for your
jeans, the chicken, beef, and veg
etables you enjoy.
In recognition of the many contribu
tions that farmers make to our econ
omy, the Banks County Farm Bureau
celebrated National Agriculture Day
on March 20. National Agriculture
Week was observed March 16-22.
“Georgia farmers work hard 365
days a year to produce ag prod
ucts that help feed and clothe the
world,” Henry D. Banks, Banks
County Farm Bureau president, said.
“Banks County works with Georgia
Farm Bureau on both the state and
national level to represent the leg
islative interests of our farmers and
the diversified crops they produce.
Having an abundant food supply
that is produced in our own country
is vital to the national security of
America. ”
Agriculture plays an important role
in Georgia’s economy. Georgia’s
food and fiber industry accounts for
about $29.5 billion of the state’s $544
billion economy and 17 percent of its
total manufacturing output, according
to John McKissick, coordinator of
the UGA Center for Agribusiness and
Economic Development. Agriculture
is the largest economic sector in
one third of Georgia’s 159 counties
and is the second largest economic
sector in another third of the coun
ties, according to a study compiled
by the Center for Agribusiness and
Economic Development.
Georgia ranks first in the nation
in production of broiler chickens,
peanuts and pecans according to
the USDA Agricultural Statistics
Service. Georgia ranks second
nationally in cucumbers produced
for fresh markets, snap beans and
spring onions. Georgia ranks third in
the nation in production of peaches
and sweet corn and squash produced
for fresh markets. The state ranks
fourth nationally in production of
cotton, bell peppers, cantaloupes, rye
and watermelons.
According to the USDA
Agricultural Statistics Service there
are 49,000 farms in Georgia with
an average farm size of 218 acres.
Almost 11 million acres in Georgia
are classified as farmland.
Not only do Georgia farmers pro
duce the raw materials for our food
and clothes, but they also provide the
raw materials for hundreds of prod
ucts used in every day life that aren’t
often associated with agriculture
such as toothpaste, shampoo, cray
ons, desks, baseball bats, pharma
ceuticals, film, paper, paints, lumber
and fuel. More than 100 medicines
used by humans come from cattle.
One bushel of corn will sweeten
more than 400 cans of cola. Farmers
also protect the environment by using
improved production practices such
as conservation tillage to reduce soil
erosion and protect water resources.
Agriculture land provides food and
habitat for 75 percent of the nation’s
wildlife.
The Banks County Farm Bureau
is affiliated with the Georgia Farm
Bureau Federation headquartered
in Macon, Ga. Founded in 1937,
Georgia Farm Bureau is the state’s
largest general farm organization
with almost 435,000 member fami
lies statewide.
'Sweeney Todd' to be presented May 27-June 1
“Sweeney Todd” will make its Atlanta premiere at The
Fabulous Fox Theatre for a limited one-week engagement
May 27 through June 1, presented by Fidelity Investments
Broadway Across America - Atlanta as part of its 2008
season. Tickets are now on sale.
Tickets for “Sweeney Todd” cost $19 - $55 and are
available through authorized ticket sellers at The Fox
Theatre box office, Ticketmaster outlets, online at www.
ticketmaster.com or by phone at 404-817-8700. Orders
for groups of 15 or more may be placed by calling
404-881-2000.
The performance schedule is: Tuesday, May 27, 8 p.m.;
Wednesday, May 28, 8 p.m.; Thursday, May 29, 8 p.m.;
Friday, May 30, 8 p.m.; Saturday, May 31, 2 p.m. and 8
p.m.; and Sunday, June 1, 1 p.m. and 6:30 p.m.
This new production features an ensemble of 10 tal
ented actor/musicians, five from the 2006 Tony Award
winning company. The Wall Street Journal says, “The
greatest musical of the past half-century has returned in
a staging of the utmost force and originality!” and Time
Out New York, calls Doyle’s revival “the most addictively
delicious dish on Broadway in years!”
Judy Kaye (Mrs. Lovett) and David Hess (Sweeney
Todd) will be joined by Diana DiMarzio (Beggar Woman),
Benjamin Eakeley (The Beadle), Benjamin Magnuson
(Anthony), Steve McIntyre (Jonas Fogg), Lauren Molina
(Johanna), and Elisa Winter (Standby for Johanna and
Pirelli) who all appeared in the Broadway production
of “Sweeney Todd.” Also joining the touring cast are
Edmund Bagnell (Tobias), Keith Buterbaugh (Judge
Turpin), Katrina Yaukey (Pirelli), Edwin Cahill (Standby
for Anthony, Tobias, The Beadle and Jonas Fogg), David
Garry (Standby for Sweeney Todd, Judge Turpin and The
Beadle) and Megan Loomis (Standby for Mrs. Lovett and
Beggar Woman).
“Sweeney Todd” is based on the 19 th century legend of a
London barber driven to a life of crime after a malevolent
judge takes his wife and child from him. Sweeney’s plan
for revenge includes a cutthroat partnership with Mrs.
Lovett—an enterprising businesswoman—who is soon
producing the tastiest meat pies in London.
Directed and designed by John Doyle, who won the
2006 Tony, Drama Desk and Outer Critics Circle Awards
for this production, “Sweeney Todd” features the music
and lyrics by Stephen Sondheim, book by Hugh Wheeler
from an adaptation by Christopher Bond and music super
vision and orchestrations by Sarah Travis who won a
2006 Tony Award for “Sweeney Todd.” The creative team
also includes lighting designer Richard Jones, and sound
designer Dan Moses Schreier.
Doyle’s production of “Sweeney Todd” opened on
Broadway in 2005 to universal critical acclaim where it
won the Drama League, Drama Desk and Outer Critics
Circle Awards for Best Revival of a Musical, and was
awarded a Special Citation by the New York Drama
Critics Circle. It arrived on Broadway from a highly
successful London engagement originally staged by the
Watermill Theatre, which transferred first to the Trafalgar
Studios in London’s West End in July 2004 to wide criti
cal acclaim, then to the New Ambassadors Theatre where
it ran for a limited engagement that closed on February
5, 2005.
The original production of “Sweeney Todd” opened
on Broadway at the Uris Theatre (now the Gershwin) on
March 1, 1979, in a production directed by Harold Prince.
The musical won eight 1979 Tony Awards including Best
Musical of the Year and ran for 557 performances.
For more information on “Sweeney Todd,” visit the tour
website, www.sweeneytoddtour.com.
The Atlanta engagement of “Sweeney Todd” is presented
by arrangement with Broadway Across America-Atlanta.
Broadway Across America-Atlanta presents Broadway
productions in Atlanta as a member of Broadway Across
America.
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Managing weeds in pastures
Weeds are a costly pest for livestock
farmers. This spring will begin with
more moisture in the ground than last
summer. That means a lot of weed seed
that have been lying dormant will be
sprouting and competing with desired
forage grasses. Pastures infested with
weeds actually lose feed for livestock
since they will not normally graze areas
infested with weeds. Just from the this
tle weed, which is one of the main prob
lem weeds in pastures, grass yields are
reduced by an average of almost 25 per
cent. Farmers basically have three meth
ods of controlling weeds in pastures - by chemical
control, mechanical control, or biological control.
Using chemical herbicides is probably the easiest
and quickest way to control pasture weeds. During
the early spring time when weeds begin to grow,
broadleaf weed killers work well. Products such as
2,4-D or 2,4-D and dicamba (Weedmaster) provide
excellent control on broadleaf weeds, and especially
on thistle when it is in the rosette or pre-bud stage.
Picloram (Grazon) is another excellent broadleaf
weed killer, but it is a restricted use pesticide and
requires a pesticide license to purchase.
Other weeds will begin popping up and may
become a problem as the weather warms up. If
thistle is not a major problem, it might
be beneficial to wait until weeds such as
pigweed, coffee weed, dog fennel, or horse
nettle begin growing before you spray
Grazon or Weedmaster. Tougher weeds
such as blackberry, honeysuckle, horse-
weed or other woody stemmed weeds can
be controlled with the herbicides Remedy,
Redeem, or Crossbow. Always follow the
label directions when using pesticides.
Mowing or bush hogging weeds is a good
mechanical method of weed control but
timing is very important. Pasture weeds
should be mowed when the majority of
the plants are in the blooming stage but before the
seed heads form. Biological control involves natural
enemies of specific weeds which may not kill all the
weeds, but will reduce the population of the spe
cific weed. Biological control is still in its infancy,
but great strides are being made, especially against
invasive plants. More research is needed to make
this method more effective.
If you’re not sure which herbicide you need or
you would like more information, give us a call at
706-677-6230 or come by the extension office and
pick up a bulletin on weed control in pastures.
Bob Waldorf is the Banks County extension
agent.
bob
waldorf
Legacy Link provides
job training for seniors
Legacy Link offers free job training for Banks County
residents age 55 and older.
The senior community service employment program
offers part-time on-the-job training positions for quali
fied people. The qualifications include: age 55 and older,
must be a resident of the state and must meet federal
low-income guidelines.
“The purpose of the program is to offer a temporary
stepping stone back into the work force,” officials say.
“Positions are not meant to be permanent employ
ment.”
On-the-job training means that the participants will be
assigned to train at a government or non-profit agency
for 20 hours per week. The pay will be minimum wage
for any time spent training, attending approved classes
or program meetings or any other related training activi
ties.
Program participants perform a wide variety of duties,
including clerical/office support, providing social ser
vices to other seniors and members of the community,
helping in the kitchen of senior nutrition sites and other
tasks.
The participants will also undergo assessment, test
ing and counseling while in the program. Participants
will also be referred to jobs in the area as they become
available.
The program is funded by a grant from the United
States Department of Labor through the National
Council on the Aging Inc. For more information, call
770-538-2650.
IS
Now Open
Sarah's Restaurant
In Maysville
Old Maysville Fish House
706-652-0070
Hours:
Mon. through Fri. 6:00 - 2:00 • Sat. 6:30 - 12:00 • Sun. 11:30 - 2:30 Brunch
Daily Specials
Southern Hot Plates
includes drink
Monday - Pan Fried Chicken
Mashed potatoes, pepper pan gravy, choice of one side item,
dinner salad and bread
Tuesday - Pot Roast
With roasted potatoes, vegetables & gravy, dinner salad and bread
Wednesday - Meat loaf
Mashed potatoes and choice of one side item,
dinner salad and bread
Thursday - Chicken Fried Steak
Mashed potatoes with sawmill gravy, choice of one side item, dinner
salad and bread
Friday - Choice of Fried Whole Catfish or
Fried Trout Fillets
With French fries, cole slaw and Nora Mills hush puppies
Monday through Friday
Vegetable Plate ~ any three or four sides and a roll
We also have a full Breakfast and Lunch Menu