agriculture

In honor of Dairy Month, the Genesee County Legislature presented Dairy Princess Kayla Wormuth with a proclamation recognizing the contribution dairy makes to the local economy and the nutrition of people. Legislator Shelly Stein, right, presented the resolution. Also participating were dairy ambassadors Becca Slattery and Mary Sweeney, and Georgia Luft, dairy maid.

 

 

Evan Stout raised his hand during a tour of the milking parlor at Grassland Dairy in Pavilion this morning because he wanted to know if it hurt the cows when they're milked.

Steven Tudhope assured him they were not hurt.

Evan was one of more than 200 area school children who toured Grassland, owned and operated by Brent Tillotson, as part of Kinder Farmin' Day (formerly Dairy Day), sponsored by the Genesee County Farm Bureau. 

"It's important for today's generation to learn about agriculture because they're going to be tomorrow's consumers and tomorrow's ag workforce," said Barm Sturm of the Farm Bureau.

Tillotson said he hosted the tour this year because he thinks it's important for children to learn firsthand about dairy farming.

"We do as much for kids as we can," Tillotson said. "It's good for them to come out and see that food doesn't just come off a truck."

Steven Tudhope explains to a group of Pavilion students how cows are milked.

Chad Tillotson shows a group of Wolcott School students the different kinds of organic feeds used on Grassland, which is a certified organic dairy farm.

Kara, of Wolcott School, holds a chick.

Melissa Thater with her young goat and a group of children.

Genesee County Dairy Maid for 2014 is 9-year-old Georgia Luft, of Elba. She wrote this article to kick off National Dairy Month.

June is National Dairy Month. What greater time to make sure your have at least three dairy products in your daily diet than now! Research recommends that everyone should consume three dairy products daily to be healthy.

Dairy products have many health benefits, especially for your bones and teeth. Dairy foods provide vital nutrients that include calcium, potassium, vitamin D, vitamin A, vitamin B12, magnesium, zinc, riboflavin and protein. Dairy products provide a powerhouse of nutrients!

Eating dairy products may reduce the risk of osteoporosis in older adults, while helping children and adolescence build bone mass. Dairy products have also been associated with reducing risk of cardiovascular disease, type 2 diabetes, and lowering blood pressure in adults. Recently research has suggested that by enjoying three servings of dairy products a day, part of a nutrient-rich and balanced diet, dairy products may help in maintaining a healthy weight. Keep in mind that choosing low-fat or fat-free forms of dairy products provide little or no solid fat while providing many other health benefits.

Keep the “3-A-Day” theme in mind as you plan your daily meals. Experts recommend three servings of low-fat or fat-free dairy food every day. Many of us could use to add one additional daily serving of nutrient-rich dairy products to help meet recommendations. One dairy serving is equal to: An 8-ounce glass of milk, a 6- or 8-ounce container of yogurt, or 1½ ounces of cheese.

It’s easy to get your 3-A-Day in when you start with some yogurt for breakfast with fruit, some cheese with lunch and a big glass of milk with dinner. Enjoy a cool glass of milk during the summer months, as it does the body good!

It was Agricultural Appreciation Day at Byron-Bergen High School. Senior students drove their tractors to school.

Photos submitted by Gayla Starowitz.

Connor Nesbitt

Press release:

Congressman Chris Collins (NY-27) helped the Cornell Cooperative Extension (CCE) of Genesee County regain its tax-exempt status, something it should have never had revoked in the first place. The CCE of Genesee County contacted Congressman Collins’ office after it was notified by the IRS that its tax-exempt status was being revoked without an explanation.

After months of back and forth, Collins’ office determined that the IRS mistakenly placed CCE of Genesee County on an "Auto-Revocation" list. The issue has now been resolved and the agency’s tax-exempt status has been restored.

“On behalf of CCE Genesee, I am extremely thankful and grateful for the persistent and timely support, and active intervention with the IRS in resolving the erroneous revocation of our tax-exempt status,” said Beverly Mancuso, executive director of CCE Genesee. “Attempts to resolve this were unsuccessful until I reached out to Congressman Collins’ office. I am extremely relieved to have this matter successfully addressed and behind us, hopefully once and for all. I cannot even imagine how much time and effort was required on the part of the Congressman’s office, but our association is more than thankful.”

“Unfortunately, the IRS is an example of big government bureaucracy at its worst, and I am grateful my office was able to help Cornell Cooperative Extension of Genesee County get out of a mess it never should have been in,” Collins said. “Our office is always available to constituents and local agencies who are having a trouble navigating the federal government to get an answer or resolve a problem.”

In Chef K's kitchen, if it's not right, it's wrong

Even without the profanity, celebrity Chef Gordon Ramsay is profane. He’s mean even when his soliloquies aren’t bleepin’ tirades.

Some of the students in the Culinary Arts program at BOCES compare Chef Nathan Koscielski to Gordon Ramsay. Even "Chef K" himself makes the comparison.

“I do yell in the kitchen sometimes,” Koscielski said.

Of course, Chef K never drops f-bombs. No teacher would. But neither is he mean. There are no insults tossed around like pizza dough in Chef K’s kitchen. If he raises his voice, it’s more like a stern version of Hugh Beaumont than a vein-popping drill sergeant.

Ramsay — star of such shows as "Hell’s Kitchen" and "Ramsay's Kitchen Nightmares" — has high standards and high expectations, which seems to be the fuse that ignites his expletive-deleted critiques of other chefs and restaurant owners.

Driving home those same points about quality and consistency is also the growl in Chef K’s bark.

“There have got to be standards,” Koscielski said. “Everything has got to be uniform and everything has got to be high quality. It’s got to be done the right way, the perfect way, or it’s wrong. If it’s wrong, we’re not going to sell it to a customer.”

Click here for the full story.

Oh, that smell. That whiff of manure spread on a farmfield. The odor of animal waste in a barn filled with holsteins or jerseys. The stench of a pigsty.

The first time Chef Nathan Koscielski brought a group of his Culinary Arts students into the animal science department at BOCES, their instant response was to pinch noses firmly between thumbs and forefingers. "Oh, that smell."

Animal Science instructor Holly Partridge remembers it well.

“They walked in and said, ‘oh, this is gross. What a disgusting stink,’ ” Partridge said. “Chef turned to them and said, ‘that is the smell of money, because without that smell, you don’t have anything to sell. You don’t have anything to cook. You don’t have a restaurant.’ ”

That visit came near the start of what has turned into a fertile partnership between Koscielski and Partridge, one that is perhaps unique in culinary education circles.

“We had a documentary film producer come in to show us his film ‘American Meat’ and he said visited 150 FFA (Future Farmers of America) programs and he saw what we were doing and said he had seen nothing like it,” Partridge said.

For the past three years, the animal science program has been producing the meat used in the meals prepared by the Culinary Arts students — chicken, eggs, lamb, pork and guinea hens. The partnership has helped the BOCES culinary program produce a three-peat in the Taste of Culinary Competition hosted by the American Culinary Federation of Greater Buffalo, but it’s also produced a new recipe for educating high school students about the source of their meals.

“If you ask my students at the beginning of the year where food comes from, they say it comes from the grocery store,” Partridge said. “Where’s your eggs come from? It comes from the grocery store? Where’s your milk come from? It comes from the grocery store. That’s the mindset that Americans tend to have now because we’re so far removed from production.”

Both Partridge and Koscielski said that by bringing the two programs closer together, they’re teaching future cooks to respect the ingredients that go into their recipes and teaching future farmers about quality ingredients. The farmers learn about how to raise animals properly and the cooks learn to reuse waste in a way that is better for the planet.

“I make every student hold a little chick that was just hatched in their hands and tell them that in 16 weeks, that chicken is going to be on your cutting board,” Kosciekski said. “I don’t do that to be mean. I do that to teach them respect for the ingredients. When you’re holding a living animal and you know in 16 weeks, that’s going to be on your cutting board and you’re going to cook it, well, I can’t teach that through a textbook. There’s no better way to teach them to respect the animals.”

Carrot tops, loose cabbage leafs, potato skins and the other scraps of cooking that come out of Chef K’s kitchen go into a red bucket and are rolled down to the animal science department to feed pigs, lamb and chickens.

“When they wheel it down, they wheel it down knowing it will feed animals that they will eventually use in their class,” Partridge said.

It’s a long walk down hallways with tile on the walls and past many, many classrooms to get from the cooking class to the animal class. There’s a right turn, a left, a right and a left again. A walker might be tempted to leave breadcrumbs the first time on the trail, but it is a two-way path. Students from both classes will visit each other during the course of a school year as eggs hatch, grow into chickens, are sent off to a meat processing house and finally return to Chef K’s kitchen so they can fulfill their culinary destiny.

When chicks grow into chickens, the culinary students weave through those hallways to pay a final visit to the birds that will soon provide broth for their noodle soups or thighs for their cacciatores.

“They get to feel what a live bird feels like; to feel what the breast of a live bird feels like; to feel the weight of a live bird; to feel its breathing and its warmth,” Partridge said.

Poultry is slaughtered off campus by professionals. The plucked and dressed birds are returned to BOCES frozen and ready for whatever recipe Chef K might be cooking up for his students to learn. The Animal Science students are then invited into the kitchen to see how a bird is broken down for meal preparation.

“I don’t know of a college that is doing what we’re doing here with the integration of the farm,” Koscielski said. “That’s one of the reasons I work here, because I can’t get this anywhere else. Being able to work with my farmer on a daily basis, I don’t get that anywhere else.”

Two years ago, BOCES hosted members from throughout WNY of the American Culinary Federation. The main course: chicken. The cooks: students. The guest speaker: Holly Partridge. The federation members learned about the breed of bird and how it was raised and then got a taste of what Partridge preached.

“They were blown away,” Partridge said. “I showed them the difference between a commercial chicken, which is a very different breed of bird, and the chickens we produced. They were amazed at the difference in flavor because of how they were raised and the breed of the animal.”

The animals raised by Animal Science are farm fresh, which makes for a better meal, but they’re also organic, which Koscielski said not only means a richer flavor, but also a farming process that is healthier for the environment.

Books such as "The Omnivore's Dilemma," "Food Inc." and "King Corn" are required reading in Koscielski’s class, he said.

“We want students to learn about organic, healthy food that leaves a small footprint on the environment,” Koscielski said. “It’s something I’m very passionate about.”

The partnership is only going to expand in the coming years, both Koscielski and Partridge said.

By next year, Animal Science will have an expanded hen house, producing more eggs — enough eggs to stock Koscielski kitchen for the entire school year. With 100 percent of the culinary program’s eggs grown on campus, BOCES will save money on egg purchases.

Partridge and Koscielski are also hatching a plan to sell duck eggs along with breads and pastries at a local farmers market this fall.

Partridge said duck eggs have a leavening agent that consumers will crave once they taste and see better breads and pastries. Dough rises better with duck eggs and the flavor is richer. When Partridge asked Koscielski if he would make some sample products to give away to help sell the eggs, Koscielski said he would go a step better, baking bread and rolling pastries to sell along with the eggs.

“The goal is to not only promote the Animal Science Program, but also give kids an opportunity to run a business venture,” Partridge said.

The plan will need approval of the BOCES board.

Animal Science students spend a lot of time with the pigs, lambs, ducks and chickens they raise. They hold them, feed them, shepherd them and learn their traits and personalities. Learning to read an animal is an important skill to develop, Partridge said. They’re easier to herd when you can predict their next move and you can avoid trouble if you understand their moods.

Students also help care for the dogs of BOCES faculty and students. There are lessons, too, in canine socialization, grooming, feeding and walking.

Rather than a contradiction between mixing household pets with animals raised purely to provide sustenance, Partridge said students learn valuable lessons about farming and the humane treatment of livestock.

“They understand that if you want to eat meat, you’re going to raise the animal humanely, but you’re not going to raise them like your dogs,” Partridge said. “You’re going to raise them in an environment that is economical and humane for that animal. The needs of a pig are different than the needs of your dog. The needs of a chicken are different than the needs of your canary. They understand that food comes from an agriculture process. It comes from driving down the road and watching that manure spread on the field and understanding it’s not just there to make your life miserable because it smells. It’s a byproduct of what we’re doing so you can eat.”

It’s a lesson that doesn’t take long for students to learn, Partridge said.

“The kids have really gotten over that, ‘oh, I don’t want to eat that pig, it’s so cute,’ to ‘we are raising a quality product for a reason,’ ” Partridge said. “I’m not getting kids coming in crying that that little pig is going to get killed for somebody to eat. I’m getting kids with the understanding that production animals that we raise, we handle different than the companion animals that we raise.”

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It's spring and local farmers are getting their fields ready for planting. Photo taken from Lewiston Road of field owned by MY-T Acres.

Maddie Keen and Courtney Jones took part in a Rustic Riders 4-H program today at the Genesee County Fairgrounds aimed at helping them learn the muscle and skeletal structure of a horse. Their project today was to paint the placement of bones on their horse.

As it is every year, local farmers are playing the weather lottery. What numbers will come up, nobody knows.

In the meantime, they're planning their crops, waiting for a little dry spell and a bit warmer weather to start planting.

"We always hope every single year that Mother Nature will give us a good growing year," said Barbie Starowitz, of Star Growers Farm in Elba. "We think that every year. We hope every year for a good year just to pay the bills."

For many crops, now is the ideal time for getting seeds in the ground, but when the soil is still too soft from rain or the temperature still a bit cold (as it's expected to be for the next few nights), then farmers may run out of time to sow all their fields, if any.

CY Farms has started planting onions -- as have other farmers -- because, as CEO Craig Yunker says, "the muck is more forgiving," but his crews still haven't started on peas or corn.

Yunker said they like to start planting around April 1 and corn seed should start going in the ground by April 20. So far, CY has yet to plant a single acre of corn or peas.

"We'd like to get going," Yunker said.

This year, CY Farms will return to growing cabbage. The Yunkers made headlines last year when they decided to forgo cabbage.

Craig Yunker cited three reason for cutting the crop: The uncertainty raised by the employer mandate in Obamacare; the loss of labor to an immigration audit; and the high price of corn.

This year, the employer mandate is delayed for at least a year (allowing CY Farms to employ more than 50 people); Yunker has been able to find some qualified help to replace the workers he lost; and corn has dropped nearly $2 in price per bushel and is now trading at just under $5.

Those three factors led Yunker and his managers to decide to cut corn acreage this year and grow cabbage again.

For Star Growers, the crop mix will be pretty much the same as always -- corn, peas, soybeans, wheat, cabbage and onions.

Most of what Star grows goes to canning factories, either Seneca or Bonduelle.

"We've been waiting for a good growing season, but Mother Nature seems pissed at us," Starowitz said. "It's either too wet or too dry."

Like Star Growers, MY-T Acres grows mainly for canners and food processors. Pete Call said this year's crop will be pretty much like the last few years: green beans, peas, cabbage, potatoes for potato chips, spinach, sweet corn, red beets, grain corn, wheat, rye, oats and alfalfa.

We couldn't reach Torrey Farms, another large crop farm in the county, for comment.

Top Photo: Craig Yunker, CY Farms, with buckets of onion seeds. Each bucket holds 500,000 seeds and costs the farm $1,410. "It's the most expensive seed we buy," Yunker said. Below, preparing the muck to be seeded.

Press release:

Congressman Chris Collins (NY-27) today announced the availability of approximately $1.4 million in grant funding to support Specialty Crop programs in New York. The funding is a part of the Farm Bill passed by Congress earlier this year.

“Specialty Crop farming is a large part of the agricultural community in New York’s 27th Congressional District,” said Congressman Collins, a member of the House Agriculture Committee. “This grant program will help our fruit and vegetable farmers, along with their partners, develop new ways to bring products to the market, helping farms grow and increase profits.”

The federal block grant funding provided through the Farm Bill is allocated directed to each state. Congressman Collins encourages interested applicants to apply directly to the New York State Department of Agriculture. Grant applications are due in early May.

A proposed rule change by the EPA regarding "navigable waters" could have a serious impact on agriculture and local taxpayers, Chris Collins said today during a press conference at Stein Farms in Le Roy.

He was joined by Dean Norton, president of the New York Farm Bureau, Dale Stein, owner of Stein Farms, and County Legislator Shelly Stein.

Norton said farmers have been fighting the proposed rule changes for years; and years ago even won a court case on what Congress intended when it passed the Clean Water Act in 1972.

"The Supreme Court has ruled that Congress was very specific at that time on what navigable water was," Norton said. "If you can run a canoe down it, if you can have commerce effected on that water, then it's navigable. A pothole is not navigable. A pond is not navigable. The puddle out there in the drive way is not navigable."

The proposed rule change -- being pushed by the EPA and the Army Corps of Engineers -- would redefine "navigable water" as any body of water that stands for at least four days and could eventually drain into a navigable waterway.

"If Dale Stein wanted to regrade his driveway to make it level and get rid of the puddles, he would have to call the Army Corps of Engineers and get a permit," Collins said. "That would probably cost him $250."

Norton said the EPA is using a scientific study to back its position that hasn't even been peer reviewed.

If the proposed rule changes go through, then any agriculture work affecting what the EPA has classified as navigable waters would have to be approved and reviewed, at great cost and delay to farmers.

The same rules would apply to cities, villages, towns and counties.

"(The rule change) is also going to effect everyone who is a taxpayer and I think they're (the Administration) going to find they're on the wrong side of the issue," Norton said.

Dale Stein said he's already going through a similar issue with land the farm leases from another property owner. Because some government official signed the wrong piece of paperwork 29 years ago, Stein is unable to open some irrigation ditches needed to properly, in an environmentally sound manner, farm the land.

"Now we're in the process of trying to get through all that so we can farm it correctly," Stein said. "It's just another giant bureaucracy to try and get the proper permit, and if somebody makes a mistake along the line, our children 30 years from now could be paying for it."

The proposed rule change could put farmers out of business, Shelly Stein said.

"Should the EPA be successful in gaining this rule change to classify each temporary puddle as navigable water, our daily farm operation activity would stop," she said.

The good news is public pressure works, Collins said.

He's already received bipartisan support for a letter he's drafted to the EPA and the Corps of Engineers opposing the rule change. More than 160 members of Congress have signed on and he believes, with public support, more will follow.

"There's no doubt that when you can raise the awareness on any issue, the chances of stopping the absurdity of it dead in its tracks is improved," Collins said. "I've got at least a level of optimism that we an get them to re-look at this rule."

Photos by Howard Owens / Story by Sloan Martin, WBTA.

New York has several State symbols: the sugar maple is the state tree and the state gem is a garnet. What it doesn’t have, though, is a state snack and the fourth-graders at Byron-Bergen Elementary School are doing something about it.

In a fun school assembly Thursday, the students marked their accomplishment of getting a bill to Albany.

With pop hits like ABBA’s “Dancing Queen” and Lorde’s “Royals” reimagined to proclaim the benefits of yogurt, along with funny skits, the auditorium was filled with B-B fourth-graders who’re amped up and extremely knowledgeable about yogurt.

“It’s very healthy for you and it has lots of good vitamins and calcium,” Sadie said.

“We’ve learned that we’ve been producing the most yogurt in New York State, especially in this area,” Grace said.

Learning about its impact on their bodies, the economy and the government, it’s been an interactive and engaging learning experience.

Superintendent Casey Kosiorek says he’s proud of the kids and their teachers for taking what they learn and putting it into action.

“It really lines up with everything Genesee County’s about with dairy farming and additions to our yogurt companies as well,” he said. “It really aligns well. It’ll be memorable for the students, especially after it becomes a law.”

“Absolutely, this is interdisciplinary,” Kosiorek said. “They’ve had to work on their writing, they’ve had to utilize their math, they’ve had to learn about social studies, they’ve had to learn about government. As you can see, they were singing and writing songs, producing films – all the skills that we look for as our young people move up to the junior-senior high school and then college and careers."

State Senator Michael Ranzenhofer says it’s government in action.

“They’re living it by writing us letters, by doing these skits today,” Ranzenhofer said. “We’re going to make this become a law.”

The bill to make yogurt the official state snack has been introduced in the Senate and once it passes both houses, it will find itself on the governor’s desk -- all because of the Byron-Bergen fourth-graders.

Mike Davis, Upstate Niagara Cooperative, Kevin Williams, Muller Quaker Dairy, and Roger Parkhurst, Alpina Foods.

 

Press release:

In the Fall of 2014, a new program, the Agri-Business Academy, will be available to students at the Batavia Career and Technical Education Center. The Agri-Business Academy is a one-year partnership program between the Genesee Valley Educational Partnership and Genesee Community College. This college-prep program is geared toward highly motivated high school seniors interested in investigating careers in the agri-business field.

Students will explore multidisciplinary professions through meetings with career guest speakers, in conjunction with job shadows and field trips at a variety of agricultural and business locations. Food management science, environmental science, global position systems technology, power machinery, international trade, or agri-tourism, are a few of the areas that will be studied.

At the completion of this one-year program, students will earn 12 SUNY college credits.  The credit hour cost for academy students is $50, which is one third of the regular GCC tuition rate.

Kerri Richardson has been appointed as the instructor of the Agri-Business Academy at the Batavia Career and Technical Education Center. Richardson’s family has deep roots in the farming community.  Her father is a veterinarian who operates his practice on the family farm. She holds a bachelor of science degree from Cornell University. In 2012, she earned a master of science degree in Agricultural Education from Cornell University. Richardson is a lifelong member, competitor, and leader within 4H and FFA. Richardson recently was employed as a Community Educator for the Orleans County Cornell Cooperative Extension.

"The Genesee County area has an impressive, welcoming agricultural community that provides youth with a plethora of opportunities. I am excited begin my career as an instructor of the Agri-Business Academy and provide students with the opportunity to explore and delve into the agricultural community through experiences in agri-businesses," Richardson said.

Applications are now being accepted for this program. If you know of a student who might be interested in this program, please contact Richardson at krichardson3@gvboces.org or 585-344-7711, ext. 2140, or Catherine Bennett at cbennett2@gvboces.org or 585-344-7773.

It was test day today for the 10 students who took the 14-class course in tractor safety through 4-H.

The class is open to 14- and 15-year-olds.

The tests were conducted at Empire Tractor on East Main Street Road, Batavia.

Above, Matt Horine backs a tractor to a hitch while being graded by Tim Adams.

Below, a student drives through the obstacle course.

At Jackson School today, Christine Bow received her official certificate and recognition for being named 2014 New York Agriculture in the Classroom Teacher of the Year from Cornell Cooperative Extension.

Above, Bow shares her bouquet of flowers with some of her students.

Barb Sturm, Cornell Cooperative Extension, handed out seeds to teachers to give to their students. Above, Bill Calandra collects seed packets for his class.

Alpina Greek Yogurt has returned to the shelves of Tops Market in Batavia and Le Roy (Warsaw, as well).

The grocery stores carried Alpina when it was first introduced domestically, but then the product disappeared from store shelves without explanation.

That product was the kind of with granola-like toppings. Tops is now carrying a type of Alpina Greek Yogurt with fruit at the bottom. Alpina also makes a kind of blended yogurt (my favorite), but that isn't available at Tops -- at least it wasn't today.

Alpina is not being stocked in the dairy/Greek Yogurt section. If you want to find it, you need to go to aisle 3, the organic food section (at least, in Batavia).

This is noteworthy, of course, because Alpina Greek Yogurt is made in Batavia. The Alpina plant is in the Genesee Valley Agri-Business Park.

Baskin Livestock was honored Saturday night at the 2013 Conservation Farm of the Year at the Celebrate Agriculture Dinner, held at the Alexander Fireman's Hall.

Owners Susan Blackburn and Bill Baskin are holding the sign. With them are members of their staff (and in some cases, spouses), Tom and Diane Stroud, Steve and Debbie Greene, Jason and Jessica Skinner, Doug Mess, David Gilhooly.

Christine Bow, left, was honored as the 2014 NY Agriculture in the Classroom Teacher of the Year. Bow is a first-grade teacher at Jackson School. Barb Sturm, of Cornell Cooperative Extension of Genesee County, presented the award.

A single positive well test Friday set off an alert for residents in the area of Batavia-Oakfield Townline Road and Lewiston Road to boil their drinking and cooking water, officials confirmed this afternoon.

The test found bacteria in the well water of a single residence on Batavia-Oakfield Townline Road, said George Squires, manager of the Genesee County Soil and Water Conservation District.

"It may be attributed to some manure spreading that may have gone on in the area," Squires said. "I was out of town all last week and just found out Friday myself. I don't have a lot of details because I've not been out there myself yet. I spoke briefly with a farmer and his consultant this morning and the health department this afternoon. I don't have a lot of details and I don't feel comfortable about making any conclusions yet."

County Health Director Paul Pettit said the affected area is no more than 25 parcels.

"We haven't pinpointed the exact source," Pettit said. "We wanted to alert the residents of those houses right around that area that there may be an issue with wells in the area."

There was a communication miscue on Friday, Pettit said. The health department alerted the Emergency Dispatch Center and the Emergency Services Office with the expectation that the alert they drafted would be sent only to the affected 25 or so residents. There was no intention to send out a media release, since it was such a small section of the county. Instead, the alert was sent out countywide and regional TV stations mistakenly reported that there was a boil water advisory for all of Genesee County.

The confusion led today to the City of Batavia putting out its own announcement informing residents that there is no boil water advisory for the city.

The communication Friday is "something we need to review and look at," Pettit said.

Both Squires and Pettit discussed the difficulty farmers face this time of year. They're eager to prepare crop lands for tillage and planting, which requires properly timed manure spreading, but there are also regulations for larger farmers that govern when they can do it.

"Larger farms are supposed to monitor weather and predict significant melting events," Squires said. "They're not supposed to spread in advance of an event like that. This time of a year, predicting warm temperatures in advance gets to be a little bit of a challenge."

It's a violation of a farm's permit, Squires said, to contaminate ground or surface water.

There may have been one or two other spills in county recently, Squires said, but there's been complaints about wells elsewhere in the county (Squires said he didn't have details yet; the spills could have been in areas that are already on public water, therefore well water wouldn't be contaminated).

"I need to get ahold of the DEC and find out what's going on," Squires said.

A week ago, a reader in Oakfield contacted The Batavian to complain about a possible manure spill. We requested info from the DEC but have not received any further information. Neither Squires nor Pettit were aware of any reported spills in the area prior to the well complaint received on Friday.The single well on Batavia-Oakfield Townline Road is the only confirmed instance of well contamination at this time.

For more on what to do when a boil water advisory is issued for your area, click here.

UPDATE: Here's a map of the affected area, provided by the County Health Department.