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Show Monday, Nov. 22, 2010 Page 5 AggieLife Utah State University • Logan, Utah • www.utahstatesman.com Get a taste of turkey farming By NIKKI LIVES staff writer Brothers are next to cousins, aunts are next to grandpas, and mothers are next to sisters as the family gathers around the unusually large Thanksgiving table. The table is adorned with an array of scrumptious food choices. Fluffy stuffing, candied yams, steaming mashed potatoes, smooth gravy and decadent pumpkin pie adorn the table and each smell wafts through the house. The tantalizing turkey lies steaming in the middle of the table on a large silver platter and Dad leans in to carve the traditional bird. Now it's out of the oven and on the table, but weeks ago, it was back in a turkey farm. Mark Johansen from Mt. Pleasant, Utah, spends his days farming turkeys. Johansen wakes up every morning and goes to perform his daily morning check of the birds. He takes the time to check the equipment and make sure it works properly in order to keep 20,000 turkeys thriving. "Every morning we check for dead birds and take them and dispose of them," Johansen said. He also walks through all the barns to check the food and water as well. He said they have automatic feed systems in each barn, and as the turkeys peck at it and eat, they automatically refill from the 11-ton silos outside the barns. The automatic water system works in a similar way, and Johansen said they give the turkeys chlorinated water to fight off diseases. "The turkeys never go without food or water," Johansen said. "We also make sure that the environment is prime living conditions for them." Johansen said the farm uses dry shavings to keep the turkeys clean and keep dust levels down. They also have automated ventilation systems in the barns to keep the temperatures the same, 90 degrees during the day, and 40 degrees at night. "We constantly have to make sure the vents are working. The turkeys can pile or suffocate if they aren't what they ought to be," Johansen said. "We never hope for those days." Johansen goes back throughout the day for an afternoon and evening check as well, but the number of turkey checks varies throughout the stages of the turkey's lives. Johansen said newborn turkeys have to be checked about every two hours during their first week of life because "it's like housing 20,000 newborn babies." "We get the birds right out of the egg. They are roughly a day old before we start growing them," Johansen said. The farm receives nearly 20,000 turkeys at a time, but lately the cycle has been a little faster, and Johansen said he receives about 10,000 turkeys every seven weeks. After six weeks, the turkeys are let loose into a bigger barn, where they become "like adults." Johansen said it is critical that during this time they make sure the turkeys eat a lot of feed and so that they can turn into good meat. He said the turkeys get processed at about 1319 weeks, and by then the toms, or male turkeys, can weigh up to 43 pounds and the female hens can weigh about 15-16 pounds, depending on how they decide to raise them. However, the turkeys do not get processed on Johansen's farm. He ships the turkeys overnight in semi-trucks and trailers to the Moroni Feed Company. "There are about 60 growers in our valley and we all own and contribute to the feed cornpany," Johansen said. The Moroni Feed Company is a processing plant in Moroni, Utah, that ships the turkeys raised on Johansen's farm throughout the Western United States. Johansen said some of their turkeys go as far as around the world. "The grower's side doesn't change much around Thanksgiving," Johansen said. "It's not any more busy now than any other time of year." Johansen said Norbest, the company that sells his turkeys, gets busy around Thanksgiving time because they ship out more than three and a half million pounds of refrigerated turkey that have never been frozen. "Turkey farming is a business that's changed over the years. Get your costs in line or else you don't survive," Johansen said. "Efficiency makes all the difference." Johansen said things around the farm have been tight the last three years, but he enjoys it for his family. He has three boys that have grown up on the farm and said, "It's a good way to raise a family, work hard, and see your success from working hard at the end of the day." Johansen said turkey farming is enjoyable but hard work. "It is critical to manage well in order to survive and that's all we strive to do." — nikki.lives6@aggiemad.usu.edu Nowhere to go? Check out these places for Thanksgiving By RONALD WALLACE staff writer Thanksgiving is a great American holiday many of us anticipate. We gorge ourselves on turkey with mashed potatoes and gravy, top it all off with desserts usually consisting of many kinds of pies and puddings, and then maybe sit back and watch a football game. One thing that's unfortunate as this holiday comes around is some people on campus have no place to go. Some students' families may lives overseas, some can't afford a visit and some can't get away from work and other responsibilities. THE LIFE OF A TURKEY on a farm can be short. They are grown for about 13 - 19 weeks and then are sent to be processed, sometimes weighing 43 pounds. MCCLATCHYTRIBUNE photos For students who are looking for things to do on Thanksgiving, there are places that will be open where you can go and get something to eat, maybe even reminding you of a homecooked meal. It might be your first Thanksgiving meal away from home, you first Thanksgiving in Logan or your first Thanksgiving ever. This is a great opportunity to experience a great American tradition or make a new tradition. There are also plenty of opportunities to have fun if you're looking for something to do over the holiday break. CI See NOWHERE, page 7 WITH SOME STUDENTS unable to go home for Thanksgiving, some may wonder what options they have. There are many different places open, both for Thanksgiving meals as well as places for entertainment. CARL RWILSON photo Black Friday Smarts By KASEY VAN DYKE staff writer After a day gorging on turkey, pie, potatoes and stuffing, the thought of trying to find a new outfit might sound completely unappealing. But Black Friday is one of the busiest shopping days of the year for one reason: sales. With some stores opening in the wee hours of the morning, Black Friday is a shopper's dream. This year, try something new, challenge yourself with a budget or just enjoy the time at the mall. Planning on joining in the retail relay this year? Check out these tips: Cosmopolitan Try bold colors: "Don't be afraid to experiment with different hues, especially really bright shades. Color is an excellent opportunity to express your personality and set yourself apart from other people. It's one of the best ways to cultivate a signature style of your own." Splurge now and then: "If an item catches your eye, like a great bag, and you know you'll wear or use it a lot, then invest in it." Mix high- and low-end: "You don't have to wear labels to look great." Be your own stylist: "Find something that inspires you — like a favorite movie." Hit the big stores first: "Tiny boutiques are awesome for browsing, but if you're looking for the best sales, hit the major chain stores first. They have more merchandise to get rid of and more turnover, so their sales are better." Check the back room: "Found the perfect piece but it's sold out in your size? Don't fret! Ask the salesperson to check the inventory at other stores. Shipping is often complimentary, especially if you go through the store instead of heading online right away." p he Budget Fashionista Know what looks good on you: "Just because it looks great in a magazine doesn't mean it will look great on you. Be honest with yourself about your body. It will save you time and money." Know the names of sales associates: "Sales associates are a great source of information on upcoming sales and have access to friendsand-family coupons, which offer up to an additional 25 percent off store merchandise. Some might even let you use their employee discounts." Leave the debit and credit cards at home: "I have a friend, who shall remain nameless, who views paying for purchases with plastic cards as not spending "real" money. Paying with cash gives you an instant visual indication of how much you're spending." Head to the outlet malls: "Shopping at the outlets of your favorite stores and designers can save you a bundle." Remember the 70/30 rule: "Fashionistas with limited budgets should follow the 70/30 rule: 70 percent of your closet should be classic pieces, 30 percent trendy pieces. Go as cheap as possible on trendy items because they have a short closet lifespan; purchase these pieces at stores like H&M, Target, Forever 21, Wet Seal, Urban Outfitters, etc. Go designer on classic pieces like black suits coats, evening and purses." Recycle fashion: "Pay a visit to your mother and/or grandmother. While you're there, offer to help clean out her closet. You'll be amazed at the goodies you'll find. If you are unable to visit a relative's closet, hold a clothing swap party with your friends. Ask everyone to bring unwanted, high-quality clothing to exchange for similar items from other party-goers." Locate the nearest thrift store: "Use thrift stores to add a bit of originality to your wardrobe. Print out my guide to designers and CI See SALES, page 6 |