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TehamaCountyCattle- men will celebrate their annual Field Day on April 1 at the Tehama District Fairgrounds with the tra- ditional horse events, a Vic Woolery steak lun- cheon at noon, and des- serts furnished by the Cattlewomen. The public is invited to enjoy the day with the cat- tlemen, and if golf is your game you will enjoy Sun- day, April 2, at Wilcox Oaks Golf Course with the Cattlemen. For more information, and to sign up for either day, please contact Chad Amen at 530-949-4723 or email vetboy21@yahoo. com. When the field day was first started, the morning was information of inter- est to the ranchers from the farm advisers, since we didn't have the so- cial media or number of ag publications now avail- able. Between 700 to 1,000 people enjoyed the Tony Lourence or Angelo Men- donca beef luncheon, with a stock horse contest in the afternoon. Nowadays, ranchers hesitate to host an event on their ranch because of liability issues. Crowds are smaller because of so many sports spring open- ing day, and parents are busy. • • • California Cattlemen had their annual Legisla- tive Breakfast at the his- toric Sutter Club near the Capitol with about 50 Assembly members and senators attend- ing. They were fed a New York steak, scrambled eggs, hash browns with assorted pastries, fresh fruit, orange juice and coffee breakfast. The CCA members came from the Oregon border to Imperial County on the Mexican border. They had been in Sac- ramento for the spring board of directors meet- ing the previous day, with David Daley, Butte County, as CCA president. Western straw hats are a traditional gift to the guests from the Capitol, including the various gov- ernment agencies. Fiona Ma, a member of the Board of Equalization, and John Chiang, state treasurer, were speakers. Speaking for the Assem- bly was Jim Cooper, who sponsored AB 243, which establishes the California Beef Research, Promotion and Education Comission. Sen. Cathleen Galgiani from Modesto also spoke. Our fellow Tehama County Cattlemen, Justin Niesen of Western Video Market and Jared Kerr, general manager of Ben- gard Ranches, and Cheryl Foster, CCW president from Siskiyou County, vis- ited Sen. Jim Nielsen, As- semblyman Brian Dahle, Sen. Ted Gaines and As- semblyman James Gal- lagher with other ranch- ers from Northern Califor- nia as a group, following breakfast. March 22 was also Ag Day at the Capitol when CCA and California Cat- tlewomen have a booth on the west lawn of the State Capitol. Each year California Department of Food and Agriculture along with California Women for Ag (CWA) sponsor this event. California Ag Day 2017 was part of a National Ag Day campaign to bring to- gether a variety of agri- culture growers, produc- ers, and processors for the public to learn about Cali- fornia agriculture. When the event opens, elected officials and their staff tour the booths from 10:30 to 11:30 a.m. The event is open to the pub- lic from 11:30 a.m. to 1:30 p.m. Many of our agricul- tural industries are repre- sented at this event, such as milk, since I saw people enjoying chocolate milk. CWA had Buttercup, a life size, fiberglass cow used as an educational tool. She comes with a working udder with teats visitors can squeeze to get the ef- fect of milking a cow. People were carrying bouquets from the flo- ral industry, and exhib- its from the wool grow- ers, beekeepers, rice grow- ers, pork, poultry and the fairs, with live animals. Irene Fuller and I joined California Cattle- women Camille Borba, chairman of the CCA/ CCW booth, with Melanie Fowle, Siskiyou County; Candy Peterson, Mid Valley CowBelles, Ash- ley Morosky, Amador/ El Dorardo/Sacramento, and Northern California Beef Ambassador Adam Blalock from Shasta County. They were just conclud- ing making 500 packets of beef information for the consumer with materi- als furnished by the Cali- fornia Beef Council. It in- cluded Thirty Meals in 30 Minutes, and inside was Beef from Pasture to Plate, Confident Cook- ing with Beef, and Beef and Wine Pairing. For the many grammar-school children there was an ac- tivity booklet "Beefman." Three hours later, the only thing left was bumper stickers, "Beef, It's What's For Dinner" and "Eat Beef, The West Wasn't Won on Salad." The favorite of many people, young children and men/ women in busi- ness/professional cloth- ing, was the tri-tip sliders. They remembered them from last year. Buckhorn Grill in Sac- ramento had grilled 360 pounds of Certified Angus Beef tri-tip after remov- ing all but a quarter inch of fat covering the meat. Then Jared, Orlando and Phillip came to cut and serve the beef. It was an incredi- ble production. Within two hours 1,800 pieces of bread with the tri-tip was gone. Then for the next half hour Orlando and Phillip sliced the beef and Jared placed two slices of beef on the plates Mela- nie and Irene had placed on the table edge. We had used 2,750 plates for the beef sliders and slices. (My job was pictures and tell the story.) All of the Sacramento television stations were present with their large cameras, while many adults and children were using their cellphones. Several years ago a cat- tleman member of was able to secure the Sutter Club for the prestigious Legislative Breakfast. Most of California's gover- nors have belonged to the Sutter Club and have en- tertained friends and col- leagues in the two build- ings over the last century. The Sutter Club was founded in January of 1889, after months of dis- cussions and planning by the city's commercial, ag- ricultural, governmental and social leaders. Nine- teen months later the first rooms of the Sutter Club were formally opened in the "old pink building", the California State Bank at Fourth and J Streets. Those were the days of dirt streets, no air condi- tioning and total city pop- ulation of around 25,000. Many of the city's lead- ing businesses and le- gal firms were started by early members of the Sut- ter Club. Those compa- nies and firms still thrive and have contributed two, three and four genera- tions of members to the Sutter club. In 1930 the pres- ent home of the Sutter Club was completed and opened for occupancy. The grace and dignity of the building has contin- ued for eight decades. The special ambiance of the Sutter Club is still strong in its second century of existence. The club sur- vived the Depression, two World Wars and the tur- bulent Sixties. JEANBARTON Field Day planned next weekend CONTRIBUTED The Buckhorn Grill served up 2,750tri-tip sliders and slices in 21/2 hours during Ag Day at the Capitol, using 360pounds of beef, at the California Cattlemen/Cattlewomen booth. By Dean Fosdick The Associated Press Weed seeds are among the most patient organ- isms in nature. Many weeds can produce thousands of seeds per plant per year, and those seeds might lie dormant for decades, just waiting for the right con- ditions to sprout. If you want to control weeds, then find where these seeds accumulate — in "seed banks." "Gardeners should care because that's where all their seeds are coming from," said Ed Peachey, a weed science specialist with Oregon State Univer- sity Extension. "If you don't prevent weeds from pro- ducing seeds, then you'll wind up with large seed banks, and always fighting with the weeds that emerge from those seed banks." Weeds are unwanted be- cause they are considered unattractive in manicured yards, they spread quickly, and they muscle aside de- sirable plants from life-giv- ing sunlight, nutrients and moisture. "Understand what you have in your garden and then decide what to get rid of," Peachey said. "Some weeds are incredibly well adapted to gardens and they compete." Weed seeds or banks accumulate in neglected lawns, near downspouts and shaded areas, around pathways and driveways, in newly cultivated ground — even under decks, despite the scarcity of sunlight. Weeds have a number of things in common, said Sandra Mason, an exten- sion horticulturist with University of Illinois Ex- tension. "They go through their life cycle rapidly, flower quickly, produce vast quan- tities of seeds, and have some seed adaptations for travel by wind, water or an- imals," Mason said in a fact sheet. Soil movement and changes in water content invigorate annual seeds, Peachey said. "Most weed seeds don't live particularly long, a few years perhaps. But there always are a few that can linger." A dandelion may pro- duce 15,000 seeds per year, purslane more than 52,000, while pigweed can leave be- hind over 117,000, accord- ing to Colorado State Uni- versity Extension horti- culturists. Purslane and pigweed seeds can per- sist in the soil for 20 and 40 years respectively, they said. One Arctic plant was suc- cessfully germinated af- ter its seeds lay frozen for 32,000 years in the Sibe- rian tundra, said Russian scientists who used radio- carbon dating to validate their claim. Weed management op- tions are many and varied. "Hand-weed in small spaces," Peachey said. "Use organic mulches to keep weeds from emerging and producing seeds later. Cre- ate stale seed banks by disturbing the soil, using a flaming tool to burn off whatever weeds sprout up, and then do your planting." It takes two or three weeks for seeds to emerge though, so that scorched- earth policy may delay spring gardening. "Use specialized hoes," Peachey said. "Triangular hoes or hoop hoes are good at getting the entire weed root out." Peachey doesn't recom- mend using chemicals in vegetable gardens unless you're working with more than a tenth of an acre. "Very few (chemicals) that are labeled for garden use are practical," he said. Be observant. When weeds make seeds, they make them fast. "It's important to watch weeds through the entire summer season," Peachey said. "If some get by, and if you can't dig them out, then at least cut off their seed heads. It's cheaper to get rid of the seeds than it is to fight the weeds." GARDENING Weed control starts with the seeds DEAN FOSDICK — THE ASSOCIATED PRESS The fluffy white ball of a mature dandelion shows the seeds ready to scatter and colonize disturbed soil. 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