Christopher LeMaster, Jr.
Area Livestock & Forage Agent
Cherokee, Spartanburg, & Union Counties

For the past three years, our regional spring and fall workshop series has brought together the livestock producers of Cherokee, Spartanburg, and Union counties. These sessions are designed to provide local producers with practical, science-based information to navigate an ever-changing industry. This spring, we are continuing that tradition on March 12 at 6:00 PM at the Institute of Innovation in Gaffney with a focused panel discussion on selling beef directly to consumers.

According to a Clemson Extension study, 47% of South Carolina livestock producers now sell at least some of their animals through direct-to-consumer methods. While the bare meat counter during the COVID-19 pandemic spiked local demand, this trend has held. Many producers have made direct sales an increasing part of their farm income.

While selling beef directly to the public can be a great way to add value to a farm, it comes with its own set of technical hurdles. From understanding carcass finishing to navigating South Carolina’s meat-handling regulations, there is a lot to consider before fattening the calf.

To help break down these complexities, we’ve assembled a panel of experts to provide an objective look at the process. Travis Howard of Knockout Butchery will join us to discuss the processor’s perspective, while specialists from Clemson Extension will provide insight into the economics, regulation, meat science, nutrition, and marketing involved in direct sales.

We also recognize that many of our local farms are truly family affairs. To support that dynamic, we’ve included a youth-focused educational track for the evening. While the adults participate in the panel, kids ages 15 and under will head to the Animal Science Lab for a hands-on livestock activity led by Clemson 4-H and Cherokee County FFA. It’s a great way to involve the next generation in our industry.

The evening will begin with a dinner, providing a chance for producers from across our three counties to connect and talk shop. Whether you are a seasoned producer or just considering your first direct sale, we hope you’ll join us for this regional workshop.

MARCH 12
6PM

Institute of Innovation
175 Campus Way
Gaffney, SC

Jackie Jordan, the Fairfield County Urban Horticulture Agent and Master Gardener Coordinator offered two Master Gardener Training classes in the fall of 2025. The Master Gardener Training Class trains, selects, and utilizes knowledgeable volunteers to facilitate the educational work of the local Horticulture Agent by delivering research-based information to the citizens of the state. The course is an 11-week course covering lawn care, home vegetable gardening, urban tree care, native and ornamental plant selection, and insect, disease and weed identification and management. Master Gardeners provide many free garden programs at multiple Richland County Library locations.

On March 26^th Jackie Jordan will be hosting a landscape design workshop focusing on using native and edible plants in the landscape. Participants will learn principles of design so they can create a beautiful and functional home landscape.

For more information on the program, please reach out to Jackie Jordan  by email at jkopack@clemson.edu.

The Fall 2025 Midlands Food Preservation workshops unfolded as a hands-on learning journey of transformation for participants. Either new to the world of pickling, pressure canning, and jam making, or with foundational knowledge, attendees quickly embraced food safety skills with enthusiasm and curiosity.

At the end of each workshop participants leveled up their knowledge and resource bank, ready to preserve the season’s bounty while cultivating a sense of community. They eagerly shared recipes and techniques, forming a network of home preservers dedicated to safe and sustainable practices. These workshops exemplified the empowering impact of education, merging tradition with innovation in kitchens across the community.

Sign Up with your e-mail now to stay informed about upcoming workshops.

Faith Isreal | fisreal@clemson.edu

The upcoming ServSafe Food Protection Manager Certification workshops are set to empower individuals in the food industry with the knowledge and skills necessary to ensure safe dining experiences. These workshops are a crucial step for professionals seeking to certify or recertify their expertise in managing food safety.

Click the Links for More Information and to Register for a Workshop:

• March 30th – Certification Training and Exam
• May 18th – Certification Training and Exam
• July 6th – Certification Training and Exam
• August 17th – Certification Training and Exam

Location: FCL Homemaker’s Building – 634 W Dekalb St, Camden, SC 29020

Successfully completing the workshop and exam will earn you the ServSafe Food Protection Manager Certification, a recognized credential in the food service industry. Join us to become a leader in food safety and ensure your establishment provides a safe and enjoyable experience for all patrons. Your commitment to food safety not only protects your customers but also enhances your professional credibility and the reputation of your business.

Faith Isreal | fisreal@clemson.edu

Chris LeMaster
Livestock & Forage Agent
Cherokee, Spartanburg, & Union Counties

Over 97% of US farms are family-owned, and less than one-third have a formal succession plan.

Let’s try to imagine a business that is worth over a million dollars in assets and holdings. A new investor/partner has started with the company and scheduled a meeting with the CEO/Founder to discuss the transition plan. The CEO obliges, but instead of meeting in an office, they meet at the CEO’s kitchen table. The table is covered with invoices, receipts, seed, parts list and so forth. During the meeting, the CEO’s phone constantly rings with calls about fences, hay, and other “urgencies.” Both parties are beginning to wonder if this is a waste of time; unfortunately, the meeting gets cut short by an issue with a hay baler in the field. No progress was made.

This is a common scene in our family-run farms. Everyone would agree that developing a succession plan is a high-value task for our farm families. Still, the small, less valuable task often takes precedence due to its perceived urgency. 

On September 21^st, there were over 75 farmers at the succession planning workshop in Pacolet, South Carolina. Speakers from FSA, SC land, and Clemson Extension gave farm families the tools necessary to get started with this vital task. We covered much ground but only scratched the surface of these critical topics. We are working on suggestions and feedback for the next installment of this workshop series. There were farmers from several counties in our region, and we had a great deal of support from our sponsors.

We look forward to equipping farmers now so these farms will still be in farmland tomorrow. Farms are businesses, and successful businesses need a good plan for carrying on to the next generation.

Pots of Possibilities

Urban Horticulture Agent Jackie Jordan teamed up with Fairfield County 4-H agent, Martina Wicker to offer Pots of Possibilities. The spring Pots of Possibilities workshop offered participants a chance to make their own edible container garden. Participants combined Malabar spinach, cucumber and tomato plants in pots and learned how to care for the plants. The goal of Pots and Possibilities is to provide citizens of Fairfield County with the tools to grow their own nutritious food.

Master Gardener Training Classes

Jackie Jordan, the Fairfield County Urban Horticulture Agent and Master Gardener Coordinator will offer two Master Gardener Training Classes this fall starting in September. The Kershaw County class will be held on Tuesdays and the Richland County class will be offered on Thursdays through November.

The Master Gardener Training Class trains, selects, and utilizes knowledgeable volunteers to facilitate the educational work of the local Horticulture Agent by delivering research-based information to the citizens of the state.

Jackie Jordan: 803-722-1196 | jkopack@clemson.edu

The latest Spring/Summer canning workshops have been highly successful, equipping individuals with the skills to preserve food at home. These interactive, practical sessions have breathed new life into age-old techniques and have also cultivated a spirit of togetherness and teamwork among attendees.

Get Ready for Fall: Exciting Workshop Opportunities

The buzz around our canning workshops is growing, and we’re thrilled to announce our upcoming fall schedule! If you’re interested in learning how to preserve food and have a great time doing it, this is your chance. Bring a friend along and join us for a fun and educational experience. Our workshops are not just about learning new skills; they’re also about making unforgettable memories with new friends. Sign up now and be part of something special!

Upcoming Regional Fall Canning Workshop Schedule:

• Friday, Sept. 12: Pickling
• Thursday, Oct. 23 & Friday, Oct. 24: Pressure Canning
• Friday, Nov. 14 & Saturday, Nov. 15: Pressure Canning
• Friday, Dec. 11 & Saturday, Dec. 12: Jams, Jellies, & Soft Spreads

Don’t let these enriching opportunities pass you by! Join us in keeping tradition alive, building community, and acquiring invaluable skills. We eagerly anticipate welcoming you and your friends to our next workshop!

Register Today!

Faith Isreal, Food Systems and Safety Agent: 803-722-1195 | fisreal@clemson.edu

Come join us and learn the basics of canning fruits and vegetables from local farms and home gardens through a unique canning workshop. Participants will engage in hands-on activities using current recommended techniques for preserving foods for home use. Those with or without experience are encouraged to attend. Participants will receive the item(s) they prepare in class, a resource book, other printed materials, and knowledge of safe home canning methods.

Cost is $35 per workshop. Class size is limited to 10 participants, with a minimum of 5. Participants should bring their lunch and wear closed-toe shoes.

Workshops will be held at the FCL Homemakers Building in Camden, SC from 10:00 AM to 2:00 PM on the following Dates:

• Friday, September 13th Pickling
• Saturday, September 14th Pickling
• Thursday, October 17th Pressure Canning
• Friday, October 18th Pressure Canning
• Friday, November 8th Pressure Canning
• Saturday, November 9th Pressure Canning
• Friday, December 13th Jams, Jellies & Soft Spreads
• Saturday, December 14th Jams, Jellies & Soft Spreads

Register for a Canning Workshop!

Canning is an important and safe method of food preservation if practiced properly. The canning process involves placing foods in jars and heating to a temperature that destroys organisms that could be a health hazard or cause the food to spoil.

Participants will be engaged in hands-on activities utilizing current USDA recommended techniques for preserving foods for home use.

Persons with or without experience are encouraged to attend any workshop.

Participants will receive:

• Resource Guide
• Handouts and printed materials
• Knowledge of home canning materials
• Item prepared in class

Registration is required, so sign up today!

                          Register Here

Heather Nix
Water Resource Agent
Abbeville, Anderson, Cherokee, Greenville, Greenwood, Laurens, McCormick, Oconee, Pickens, & Spartanburg Counties

Prepare your pond for spring!

The winter is a great time to start preparing for a healthier pond when warm weather arrives! Here are some actions to consider.

• Consider adding plants to the shoreline of streams and ponds. Riparian buffers with healthy, native vegetation support clean water and help prevent erosion along the shoreline. If the waterbody is in a pasture, see our new Land Grant Press article on Livestock-Safe Buffers!
• When vegetation decays in ponds, the nutrients from the plant tissue are returned to the water – and can spur future plant growth. Remove decaying vegetation and compost in an upland area to help reduce in-pond nutrients.
• Consider installing an aerator in ponds that stratify (or, to simplify, that develop layers of different temperature water) and in areas with slow or stagnant water. Pumping air to the bottom of a pond and letting it bubble to the service can increase dissolved oxygen levels and support healthy fish populations.
• For more information on these, and other suggestions, please read our Pond Weeds: Causes, Prevention, and Treatment Options article on Clemson’s Land Grant Press website.

Upcoming events: Want to install a rain garden? Sign up now for the Master Rain Gardener online course (Register by 2/4/24). Please keep an eye on the Clemson Extension Events Calendar for information on additional events.