Flavor, NC: Sunburst Trout Farm

Flavor NC logoTwice a month we feature local restaurants, farms and farmers markets featured on episodes of UNC-TV’s Flavor, NC. This week, we review episode five of the first season in which hostess Lisa Prince highlights Sunburst Trout Farm in Haywood County.

North Carolina is home to more than 3,000 miles of trout streams. Many of these are found in Haywood County, home of Sunburst Trout Farm. Since 1948, this family-owned company has been one of the leading suppliers of farm-raised rainbow trout on the East Coast.

In this episode, Lisa shows viewers the process of harvesting and processing farm-raised rainbow trout. Charles Hudson, research and development chef for Sunburst Trout Farms, also shares three ways to cook trout and a few easy recipes to try at home.

Below is Chef Hudson’s recipe for Quick, Easy and Lusty Trout – one of his daughter’s favorite recipes.

  • 4 Sunburst Trout Fillets
  • Juice of 1 lemon
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1 teaspoon Old Bay Seasoning
  • 4 tablespoons Lusty Monk Mustard (or other whole grain mustard)


  • Preheat your oven to broil.
  • Place trout fillets on nonstick baking pan.
  • Sprinkle trout fillets with lemon juice.
  • Sprinkle trout fillets evenly with seasonings.
  • Spread 1 tablespoon of mustard evenly on each trout fillet.
  • Place under broiler for 5 to 7 minutes.
  • Serves 4.

Visit http://ncagr.gov/markets/aquaculture/ for more information about N.C. Aquaculture.


Don’t Move Firewood backpacks a hit at State Fair

6,000 Don't Move Firewood backpacks were given away by teh NC Forest Service at the 2014 State Fair.

6,000 Don’t Move Firewood backpacks were given away by the N.C. Forest Service at the 2014 State Fair.

Thousands of visitors to the N.C. State Fair got a new accessory and the chance to spread word about the N.C. Forest Service Don’t Move Firewood campaign. Each visitor to the Fair Forest had the opportunity to answer a 10-question quiz in the Forest Service’s tent. A successful quiz netted participants a red drawstring backpack with the “don’t move firewood” message on the back.

“As folks return home and use the backpack, they are spreading our don’t move firewood message,” said Sara Thompson, N.C. Forest Service forest health specialist.  “In some cases these bags will travel across the state, much like firewood does. The difference is there are no invasive pests in the bags like there could be with firewood.”

Don’t Move Firewood is a national campaign from The Nature Conservancy. It’s primary goal is to spread the word that moving firewood could transport invasive tree-killing pests to new areas. Citizens are encouraged to buy or gather firewood local to where they will burn it.

Fairgoers said they enjoyed the interactive display and they learned a lot. Many commented that they would have never guessed that firewood movement could have such consequences to our native forests. The N.C. Forest Service gave out about 6,000 backpacks during 10 days of the State Fair.  The only requirement? Recipients not use the backpacks to move firewood.


Today’s Topic: It’s North Carolina Farm to School Week

Southern Farm Network logoAgriculture Commissioner Steve Troxler sits down each week with Southern Farm Network’s Rhonda Garrison to discuss “Today’s Topic.”

It’s North Carolina Farm to School Week, and the NCDA&CS is asking schools across the state to celebrate this program, which helps put fresh North Carolina produce in schools.

The NCDA&CS Marketing and Food Distribution divisions coordinate the program, but Commissioner Troxler says they couldn’t do it without the support of the school nutrition directors who work hard to make sure kids have access to healthy and nutritious meals.

Eighty-three of the state’s 115 school systems participated in Farm to School during the 2013-14 school year, and they purchased over $1.3 million worth of North Carolina food.

The Commissioner says there are several ways schools can celebrate Farm to School Week. These include featuring N.C. products on the menu; inviting parents and school board members to enjoy N.C. products in the cafeteria; and teaching students about the crops grown in North Carolina and their nutritional value.

The N.C. Farm to School Cooperative is offering prizes to schools for their work to promote N.C. Farm to School. For more information, plus lesson plans, classroom activities and other resources, click here.

Click on the audio player below to listen to Commissioner Troxler and Rhonda discuss North Carolina Farm to School Week.

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Southern Farm Network is a division of Curtis Media Group.


News Roundup: Oct. 25-31

News Roundup logoEach week we round up the latest N.C. agricultural headlines from news outlets across the state and country, as well as excerpts from the stories. Click on the links to go straight to the full story.

  • “Onslow County Beekeepers Association Announces New Apprenticeship Program” Jacksonville Daily News: In 1977 the North Carolina General Assembly passed the Honey Bee and Honey Act. The General Assembly declared “it is in the public interest to promote and protect the bee and honey industry in North Carolina and to authorize the Commissioner of Agriculture and the Board of Agriculture to perform services and conduct activities to promote, improve, and enhance the bee and honey industry in North Carolina particularly relative to small beekeepers …” One Onslow County group is doing its part to carry out the North Carolina Honey Bee and Honey Act. …
  • “Tobacco growers say “no” on child labor,” Southeast Farm Press: Child labor on tobacco farms became quite a controversial issue in 2014, and two organizations of tobacco farmers took a stand objecting to any use of hired child labor in leaf production. At the beginning of October, the Tobacco Growers Association of North Carolina went on record as opposing hired child labor on U.S. tobacco farms. “While we do not believe that tobacco fields are inherently unsafe for qualified persons who receive proper training and personal protective equipment, we recognize that there are particular risks associated with working in tobacco,” says the TGANC resolution. …
  • Farming In NC: Success With Organic Tobacco (Collards On The Side): WUNC: The federal tobacco buyout program has officially ended. The last of the tobacco buyout checks are being distributed this month. The program, officially known as the Tobacco Transition Payment Program (TTPP), was started to help farmers transition from the Depression-era quota system to the free market. North Carolina has fared pretty well during the transition: Farmers and producers in the state collected more than one-third of the $9.6 billion in buyout payments. There is more tobacco grown in the state today than when the tobacco buy-out program began. Many farmers simply grew more as the price-per-acre went down. But Stanley Hughes didn’t do that. Instead, he reinvented himself as an organic tobacco farmer in order to survive the volatile industry. …
  • “NC Soybean Producers to Host Food Writers & Bloggers,” Southern Farm Network:  The North Carolina Soybean Producers Association is hosting a dinner later this week to once again address farming issues, and answer questions about where food comes from and how it’s raised. Charles Hall, Executive Director of the North Carolina Soybean Producers Association: “We have had a strategy to address the good questions consumers have about where there food comes from and about the farmers who grow it. One way we know that their questions are addressed are through people that publish blogs and other content that are putting a lot of answers out there. We thought that putting together an event that would bring these people together would be beneficial to have conversations and talk about what farmers do and how they raise animals and produce food.” …
  • “See a Farm Convert Pig Poop to Electricity,” National Geographic: Hog farming is a lucrative business in Harnett County, North Carolina. It’s also a major source of water pollution and greenhouse gases. Now a few concerned hog farmers are exploring solutions to reduce the environmental impact of their farm waste and even produce electricity. …
  • “Officials tour Piedmont Research facility,” Salisbury Post: The state and nation’s top Farm Service Agency officials took a field trip Monday to the Piedmont Research Station, touring the facility and even riding a self-driving tractor. Along with a handful of local farmers, Farm Service Agency Administrator Val Dolcini and N.C. Farm Service Agency Executive Director Bob Etheridge toured a portion of the 1,054-acre facility, taking a particular interest in a small tract of blueberries, which are unusual to the Piedmont Region. ” …
  • “Belly Up To The Bar And Meet NC Brewers,” WUNC: From the mountains to the coast, new breweries are opening. The national Brewer’s Association put the economic impact of craft beer in the state at more than $791 million dollars in 2012. There are 110 breweries across the state and the industry supports 10,000 jobs. Host Frank Stasio talks with Margo Knight-Metzger, executive director of the North Carolina Craft Brewers Guild and WUNC reporter Jeff Tiberii about the state of brewing. …
  • “Sweet potato dehydration plant opens in North Carolina,” Potato Business: Natural Blend Vegetable Dehydration, LLC held its opening on September 30th, manufacturing facility in Pitt County, North Carolina. The company will dehydrate sweet potatoes to be used in various pet food products for the global market. Natural Blend will be managed by Ham Produce Company, Inc., which operates one of the largest farming operations of sweet potatoes in North Carolina. More than 50 jobs will be created and the investment in the project hit over USD 16 million. Ham Produce, headquartered in Snow Hill, NC, purchased the Collins & Aikman building in 2009 for the storage of sweet potatoes. Excess capacity spanning approximately 27,000 square feet has been renovated for Natural Blend Vegetable Dehydration’s operation. …
  • “NC State Fair attendance rises slightly this year,” News & Observer: More than 97,600 people attended the N.C. State Fair on Sunday, bringing the total attendance for the 11-day fair to 929,748. That’s a little more than 2,000 more than last year, despite near perfect weather for the entire run. State Agriculture Commissioner Steve Troxler said Sunday he was a little perplexed why attendance wasn’t better, but said judging from the comments he had heard and other feedback the fair was “absolutely wonderful.” The fair got off to a strong start last weekend, with attendance on the first three days exceeding the average for the previous five years. But in each of the remaining eight days, attendance lagged the five-year average. Saturday was the busiest day at the fair, at 126,629. The record for that day was 151,647 in 2010, when the fair drew almost 1.1 million people. …
  • “HCC awarded grant to help forest management tech students,” Waynesville Mountaineer: Haywood Community College was recently awarded a TVA Ag and Forestry Fund Grant through the N.C. Department of Agriculture and Consumer Services. The grant, Improving Technological Innovation of Forest Management Students, will fund $13,800 of hardware and software that will facilitate learning experiences and employability opportunities for the college’s forest management technology students. With four new hand-held GPS units, the forestry students will keep current with advances in forest inventory and geospatial technology and further their knowledge base. Through this state-of-the-art forest inventory technology, students will use these skills throughout their time at HCC and will rely on it to complete their final capstone project of preparing an entire forest management plan. …

In the Kitchen with Brian and Lisa: October Recipe Roundup

WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. This month recipes feature great fall flavors like pumpkins, purple potatoes, country ham and turnip greens.


Honey Roasted Vegetables features North Carolina purple potatoes, carrots, parsnip, butternut squash, honey and thyme. Brian notes that this recipe is serving up a side of fall. Lisa suggests trying the honey glaze on a number of combinations of root vegetables.


1⁄4 pound purple or white potatoes (diced)
1⁄4 pound baby carrots (peeled)
1⁄4 pound parsnip (peeled and diced)
1⁄4 pound butternut squash (diced)
2 teaspoons olive oil
3 tablespoons butter (divided)
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1 shallot (finely chopped)
2 tablespoons honey
1 tablespoon chicken broth or water
1⁄2 teaspoon fresh thyme (chopped)


Place roasting pan in oven and preheat oven to 450 degrees. Stir together olive oil and 1 tablespoon butter in preheated pan. Add the potatoes, carrots, parsnip, squash, salt and pepper; toss to coat. Bake for 20 minutes.

Meanwhile, melt remaining 2 tablespoons butter in a small saucepan over medium-high heat. Add shallot; saute 1 minute. Then add honey and chicken broth, bringing to a boil and stirring occasionally. Reduce heat to medium, cook 5 minutes or until mixture is syrupy.

Drizzle over the vegetable mixture and cook for 10-20 minutes, until the vegetables are just tender. Transfer to a serving dish and sprinkle with thyme.

The next recipe is for a pumpkin pound cake and was shared by Betty Thompson from Nash County at the N.C. State Fair. Lisa notes that it is easy to make and hard to eat just one piece. It features fresh N.C. eggs, pumpkin and pecans.


Pound Cake:
1 yellow cake mix
3⁄4 cup sugar
1⁄4 cup water
4 eggs
1⁄2 cup oil
16 ounces pumpkin puree
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg
3⁄4 cup chopped pecans

3 ounces cream cheese, room temperature
1 stick butter, room temperature
1 cup confectioners sugar
1 teaspoon vanilla

Pound cake instructions: Mix ingredients until well combined and bake in a greased Bundt pan at 350 degrees for 50 – 60 minutes.

Icing instructions: Beat with a mixer until smooth and spread on cooled cake.

The next recipe, also including seasonal favorite pumpkin, is a pumpkin bread pudding with caramel sauce that Brian calls “perfectly spiced.” Lisa suggest serving the dessert warm, with whipped cream.  The recipe below includes instructions for using fresh pumpkins in your recipes.


4 cups white bread (cut into cubes)
4 eggs
3 egg yolks
1 1⁄2 cups milk
1 1⁄2 cups heavy cream
3⁄4 cup pumpkin puree
1 cup sugar
1⁄4 teaspoon salt
1 tablespoon rum or brandy
1⁄4 teaspoon nutmeg
1 teaspoon cinnamon
1⁄4 teaspoon cloves
2 tablespoons cold butter (cut into pieces)

Caramel sauce:
1 cup firmly packed light brown sugar
1⁄2 cup butter
1⁄4 cup whipping cream
1⁄4 cup honey


Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan. Dry bread cubes on a cookie sheet in oven for 10 to 15 minutes. Place bread cubes in pan. In a large mixing bowl, whisk together the eggs, milk, heavy cream, pumpkin, sugar, salt, rum or brandy, and spices. Pour over bread cubes and let sit for 10 minutes until bread is fully soaked. Dab butter over top and bake for 40-50 minutes. Serve with caramel sauce.

A medium–sized (4-pound) sugar pumpkin should yield around 1 ½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

· Baking method: cut the pumpkin in half and discard the stem, seeds and stringy pulp. In a shallow baking dish, place the two halves face down and cover with foil. Bake in a preheated 375-degree oven for about 1 ½ hours or until tender. Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.

Caramel Sauce

Bring ingredients to a boil in a saucepan over medium-high heat, stirring constantly; boil stirring constantly, for 2 minutes. Remove from heat and cool 15 minutes before serving.

The final recipe for the month is a turnip green stew that includes county ham, onion, red and green pepper.  Lisa suggests serving with corn bread or a biscuit.


2 cups country ham (chopped)
1 tablespoon vegetable oil (optional)
3 1⁄2 cups chicken broth
16 ounces turnip greens (fresh or frozen)
2 cans (15.5 ounces) cannellini beans (drained and rinsed)
1 cup onion (diced)
1 cup red pepper (diced)
1 cup green bell pepper (diced)
1 cup celery (diced)
1 teaspoon sugar
1 teaspoon pepper


Saute ham in hot oil (oil is optional) in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Prepare turnip greens by removing the stem and chopping. Rinse well and drain. Add broth and remaining ingredients; bring to a boil. Add water to just cover the vegetables if needed. Cover and reduce heat to low, and simmer, stirring occasionally for 25 minutes.









Mark Howell of NCDA&CS Emergency Programs Division recognized for support of emergency management efforts

Mark Howell and Jo Ann Spencer

Mark Howell received the 2014 James F. Buffalo Award for support of emergency management in North Carolina. With him is Jo Ann Spencer, immediate past president of the N.C. Emergency Management Association.

Mark Howell, Western Region emergency programs specialist with NCDA&CS, was honored with the 2014 James F. Buffalo Award at the North Carolina Emergency Management Association’s fall conference this month.

The association presents the James F. Buffalo Award “to the person outside of the Emergency Management family who has exhibited outstanding support and leadership to emergency management agencies” in the state.

Howell has worked for NCDA&CS for more than 27 years, including the past 10 with the Emergency Programs Division. He has continually worked to support emergency management efforts by assisting in training, participating in state Emergency Operations Center activations, facilitating meetings, participating on committees and task forces, and delivering various types of training to multiple entities and counties across the state. The award was approved by committee members in the Emergency Management Association.

Voting members made the following remarks about Howell: “Always willing to help, sees the job all the way through and never passes the buck,” and “He participates in training and exercises of all types and demonstrates ‘All Hazards’ thinking in his work, whether it is giving (Incident Command System) training, hazardous materials response training, shelter exercises, (Continuity of Operations) planning and even an earthquake exercise. His attention to detail, integrity and respect in his dealings with Emergency Management make him an asset to our profession.”


Today’s Topic: The 2014 NC State Fair wraps up

Southern Farm Network logoAgriculture Commissioner Steve Troxler sits down each week with Southern Farm Network’s Rhonda Garrison to discuss “Today’s Topic.”

The 2014 N.C. State Fair wrapped up Sunday night after 11 days of great fall weather and with total attendance of 929,748.

Highlights of the fair included almost 28,000 registered entries in competitive exhibits. The fair saw a 57 increase in the bee and honey exhibit, which had 513 entries this year.

In addition, more than 5,900 animals were entered in the livestock shows. The fair also had a very successful Junior Livestock Sale of Champions, raising more than $260,000 through the auction and truckload sale.

Another highlight was the fair again collected more than 200,000 pounds of canned food on Food Lion Hunger Relief Day to benefit the Food Bank of Central and Eastern North Carolina. That’s enough food to provide 169,000 meals, according to the food bank.

Click on the audio player below to listen to Commissioner Troxler and Rhonda discuss the 2014 State Fair and the planning that will soon be under way for the 2015 edition.

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Southern Farm Network is a division of Curtis Media Group.


News Roundup: Oct. 18-24

News Roundup logoEach week we round up the latest N.C. agricultural headlines from news outlets across the state and country, as well as excerpts from the stories. Click on the links to go straight to the full story.

  • “UAVs soar over North Carolina State Fair,” Southeast Farm Press: Unmanned aircraft, like sneaky late-night radio UFOs, are hovering over the 147th North Carolina State Fair. Except that these small radio-controlled devices actually exist and are part of a new wave of agricultural technology being developed by NC State engineers.Three times a day at the fair – which continues this week and ends on Sunday – members of the champion NC State Aerial Robotics Club demonstrate the vast money-saving potential and worthiness of the small unmanned aerial vehicles, which can provide farmers with invaluable information about how to improve their crops for just a few pennies. …
  • “Culinary students, chefs serve up NC delights at the fair,” WRAL: Got to Be NC and the local branch of the American Culinary Federation have teamed up to offer a fresh take on N.C. State Fair cuisine. Chefs and their students are serving up catfish po-boys and bacon wrapped barbecue jalapenos from a yellow food truck outside the Kerr Scott building. It’s not your typical State Fair food, which is attracting many customers wanting an alternative. …
  • “Final Fire tickets to go on sale,” Greensboro News & Record: Final Fire is the culmination of regional culinary competitions held across the state by Got To Be N.C. Competition Dining Series. The competitions were a way to spotlight the talents of regional chefs and to promote products produced in North Carolina.Competitions were held in Wilmington, Asheville, Greensboro, Raleigh, and Charlotte. Tim Thompson of Marisol in Greensboro was the winner of the Triad’s regional competition called Fire in the Triad. It was held last spring. …
  • “After a slow year, bees rebound at NC State Fair,” News and Observer: For some events at the State Fair, a bad season can dampen competition for the blue ribbon. In the case of the bee and honey contest, entries fluctuate because of weather or the experience of amateur beekeepers. This year, the fair received 513 honey and bee product entries, a surprising increase from last year’s 326. …
  • “Fair Destination: Smokey Bear at the N.C. Forest Service exhibit,” WRAL: The big guy has returned to the N.C. State Fair. Big Smokey Bear is back at the N.C. Forest Service exhibit, greeting fairgoers by name and sharing all kinds of information about fire prevention and safety. “Just beware,” he told the crowd Friday morning, “I’m the fire prevention bear.”Smokey, who turned 70 this year, made his first appearance at the fair in about 1982. Chris Carlson, who worked for years in the forest service’s information and education department before retiring, is credited with building the 25-foot tall fiberglass bear who is wearing the biggest pair of jeans you’ve ever seen. …
  • “DuPont State Recreational Forest to post closing hours,” Asheville Citizen-Times: For the first time, DuPont State Recreational Forest staff will institute hours of operation, starting on Sunday, Nov. 2. The forest will be open from 5 a.m. to 10 p.m. daily. The more than 10,000-acre state forest lies on the border of Henderson and Transylvania counties, south of Asheville. Hours will be posted at each of the DSRF access areas: High Falls, Hooker Falls, Corn Mill Shoals, Fawn Lake, Lake Imaging and Guion Farm. Only forest employees and authorized personnel will be allowed within the forest between closing and opening hours except under permit, said Brian Haines, spokesman with the National Forests in North Carolina. …
  • “$1.9 million to fund clean water projects in NC, AG Cooper says,” Jacksonville Daily News: North Carolina’s waterways, wildlife habitat and water quality will get a boost thanks to $1.9 million in environmental grants, Attorney General Roy Cooper announced today. “These grants will fund projects that protect and improve our state’s natural resources from the Blue Ridge Mountains to the Pamlico Sound,” Cooper said. “Protecting these treasures is vital to our health and our economy.” The grants are the twelfth in a series awarded to environmental projects under an agreement reached in 2000 between the Attorney General’s Office and Smithfield Foods, the world’s largest pork producer. …
  • “Bailey Farms recalls serrano peppers,” The Packer: Pepper grower Bailey Farms Inc. has recalled more than three tons of serrano peppers sent to retailers and wholesalers after a positive test for salmonella. The recall covers serrano chili peppers sent to Meijer Inc. stores in Michigan, Illinois, Indiana, Kentucky and Ohio that may have been purchased by consumers from Oct. 14 to Oct. 19, according to a news release. Other serrano peppers in the recall were shipped to Publix Super Markets Inc., Merchants Distributors Inc., Wal-Mart Stores Inc., Food Lion, Flavor 1st Growers and Packers, US Foods, Military Produce Group, C&S Wholesale Grocers, John Vena Inc. and Harris Teeter Supermarkets Inc. and available from Oct. 2 to Oct. 21. …
  • “Farmer hopes to bring precision back to precision ag with Falcon,” TriState Neighbor: While adopting precision farming practices across his farm, Allan Baucom’s frustration with soil sampling continued to grow. In order to ease the time-consuming, labor-intensive job that soil sampling had become, Baucom worked to develop the Falcon Automated Soil-Sampling System. “It’s designed to take consistent soil samples, repeatable soil samples, and quality soil samples,” said Baucom who farms about 14,000 acres within a 70-mile radius of Monroe, N.C. “To do that, the Falcon takes samples at a consistent depth on a repeatable basis.” …
  •  “Now THAT’s a winning lamb,” Salisbury Post: N.C. State Fair Abigail Wilson with her winning lamb that sold for big money. Abigail Wilson, 11, of China Grove, demonstrated the grand champion junior market lamb at the state fair. Powers Great American Midways bought the lamb for $11,000. …




Beech blight aphids put on a show

What’s white, woolly and can be found dancing in the woods this time of the year? It’s not a kid dressed up for Halloween– it’s the beech blight aphid! They might give you a fright, but like a kid dressed up, they’re nothing to be afraid of.

The beech blight aphid is a piercing-sucking insect that feeds on the sap of beech trees. They primarily congregate in large colonies on the undersides of branches and leaves of American beech trees. Their populations build throughout the summer and are most abundant and conspicuous in September and October. The insects themselves are bluish in color, but they extrude a white woolly mass that covers them completely, and it may appear as if snow has covered the branches. Of course, the fall temperatures outside will make you second guess that assumption.

The beech blight aphid has some awesome dance moves that causes heads to turn. When disturbed, the aphids raise the hind end of their bodies and sway back and forth.  When grouped in a large cluster, it’s like a forest flash mob! This behavior has given the aphid the nickname of the “boogie-woogie aphid.”

They are rarely pests and control is typically unnecessary. So enjoy the show if you come across a group of these critters– they can be entertaining and don’t seem to mind showing off!  And turn up some music, especially if you’re listening to the Beatles!


Today’s Topic: Jr. Livestock Sale of Champions garners nearly $168,000

Southern Farm Network logoAgriculture Commissioner Steve Troxler sits down each week with Southern Farm Network’s Rhonda Garrison to discuss “Today’s Topic.”

The annual Junior Livestock Sale of Champions took place Saturday at the N.C. State Fair, and it took in the highest total ever. This year’s auction garnered $167,700 for the youth winners and to support a new scholarship program and educational activities. That’s a substantial increase over last year’s total of about $97,600.

The annual auction features the champion and grand champion junior market steers, barrows, goats, sheep and turkeys. Commissioner Troxler believes the State Fair’s livestock shows highlight some of the best animals and brightest kids in North Carolina. The sponsors of the sale recognize that youth exhibitors are the future of agriculture in North Carolina.

A good crowd was in the stands to watch the sale this year, and Troxler says he hopes to see that interest grow.

Click on the audio player below to listen to Commissioner Troxler and Rhonda discuss the Sale of Champions and the importance of youth livestock shows. You can read more about the Sale of Champions here.

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Southern Farm Network is a division of Curtis Media Group.