Showing posts with label pesticides. Show all posts
Showing posts with label pesticides. Show all posts

September 8, 2016

Atrazine an Important Tool for Conservation Farming

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In a case of supreme irony, a recent report from Environmental Protection Agency (EPA) is highly critical of atrazine, an herbicide that helps reduce soil erosion and runoff, keeping our soil healthy and our water clean.

EPA released its draft ecological risk assessment for atrazine in June 2016, as part of the re-registration process for the herbicide. If the recommendation in the assessment stands, it will effectively ban atrazine, which plays an important role in conservation cropping systems that reduce soil erosion.

Tillage, or turning up the soil, is an effective means to control weeds, but it disturbs the top layer of the soil, leading to a loss of as much as 90 percent of the crop residue from the top soil. The practice damages soil and leaves it exposed to erosion, particularly by wind and water. Soil erosion leads to more runoff of fertilizer and pesticides.

The introduction of atrazine and other herbicides significantly changed conservation tillage practices, said Bob Hartzler, professor of weed science at Iowa State University.

"Atrazine was one of the first products used on a large acreage because it is broad spectrum and has a wide margin of safety. Prior to that tillage was the primary means of weed control. Atrazine makes it possible to reduce trips across the field," said Hartzler. "The extra two or three trips farmers were making across the field to control weeds loosened the soil and made it prone to erosion."

Farmers have made significant progress adopting reduced tillage and no-till methods of growing a crop, and atrazine plays a key role in making these more sustainable practices possible, Hartzler said. 

"Atrazine isn't the only tool used today, but it has a unique chemistry that makes other chemicals work better. That synergy is documented, and the benefit is it allows farmers to manage weeds effectively, especially problem weeds, and it allows reduced use of these other chemicals," Hartzler said.

Atrazine is one of the best tools on the market today for combatting resistant weeds that waste water and nutrients. It has also been shown to improve wildlife habitats.

NCGA President Chip Bowling called on EPA to consider the whole picture when evaluating the environmental impacts of atrazine and other crop inputs.

"The EPA's mission is to protect the environment. Atrazine plays an important role in sustainable agriculture, and banning it will hurt the environment, not help it," said Bowling.

"Farmers care deeply about keeping America's land and water safe for our families, our neighbors and our communities. The safe, responsible use of herbicides such as atrazine are an important part of modern, sustainable farming. Farmers need access to tools that ensure a safe, abundant, and affordable supply of food and fuel for consumers around the world," said Bowling.

Nebraska Corn urges farmers to voice their concerns about EPA's atrazine proposal at fightepa.org. The deadline to submit comments is October 4.

January 25, 2016

The Amount of Pesticides Farmers Use is Not a "Latte"

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Sometimes the word "pesticide" can be kind of scary and we don't really know what that means for the crops grown right here in Nebraska.

The reality is that the amount of weed killer that a farmer would use in an acre (about the size of a football field) is about the size of a latte.  That's really "not a latte"! Find out what else North Dakota farmer and CommonGround volunteer Sarah Wilson, can surprise you with about pesticide use on the farm in this video.



Since farming and food go hand in hand, enjoy this recipe from one of our favorites, The Pioneer Woman.


Skillet Lasagna

2 tbsp olive oil
1 1/2 lbs ground beef
2 garlic cloves, minced
1 jar, 24-oz marinara sauce
1 tbsp Italian seasoning
Kosher salt and black pepper to taste
1/2 cup sour cream, at room temperature
1/2 cup grated fresh mozzerella
12 oz cooked bow-tie pasta (farfalle), cooked to al dente
8 basil leaves, chopped (or about 2 tbsp dried basil)

Directions
Heat olive oil in a large skillet over medium-high heat. Cook the beef with garlic until completely browned; drain fat.
Pour in the marinara sauce.
Add Italian seasoning and S&P to taste.
Stir, reduce the heat to low and simmer for 15 minutes.
Add the sour cream and stir until combined.
Add mozzarella and cooked pasta; stir until well combined.
Serve hot with chopped basil on top.

CommonGround is a national movement of farm women who want to share information about farming and the food we grow. Consumers in the cities and suburbs are more disconnected from farm life than ever before, and that disconnect has led to misconceptions about modern farming and the people behind it. We’re a group of Nebraska farm women working to help dispel myths and built trust in farm families again. We want to answer questions and share facts as well as our personal stories of farm life. Please join us in finding our CommonGround.