“I enjoy the linkage and stewardship to the earth and challenging relationships with decisions related to weather, nutrient management and weed and seed control.”
~ David Bright, Athens County Farm Bureau president
David Bright has been farming ever since his “left foot could engage a clutch” and he was tall enough to shift the gears. He and his wife Karin have two grown children who are the sixth generation to farm. The Brights raise corn, soybeans and wheat.
“When I worked for the Ohio Wildlife Division, I really looked for kids who had an agriculture background because they could be unsupervised when given a task,” he said. “A strong work ethic develops good character.” He retired from the Ohio Division of Wildlife in 2006 as a fisheries supervisor. David enjoys fishing, camping and volunteering with the Boy Scouts, his church, a local food pantry and PTO.
Ham & Cheese Omelet Casserole | A recipe from Karin Bright
1 can Grands biscuits (8 count) cut in sixths
2 cups cubed ham
1 or 2 packages frozen broccoli with cheese sauce, thawed
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
Layer the cut biscuits in a 9 x 13 baking dish. Beat the eggs and blend in the remaining ingredients. Pour over biscuits. Bake at 350 degrees for 45 to 55 minutes or until eggs are set. Serves 12.
Amy Beth Graves is a freelance writer from Upper Arlington.