From the monthly archives:

November, 2012

New Illinois MyPlate Posters available for all schools

Illinois Ag in the Classroom has released it's new My Illinois Plate posters showing how Illinois farmers fill your food plate.  Contact our Ag in the Classroom Coordinator (Diane Merrion) to receive your free copies to display in your school lunchrooms or classrooms. It shows how our Illinois farmers provide your fruits, dairy, grains, vegetables and protein to fill your plate each day with healthy foods. 

Sponsorship Opportunities Available for Food Checkout Day 2013

Food Checkout Day highlights the safe and nutritious food that local farmers grow while also drawing attention to those families who struggle to find solutions to feeding their families healthy foods on a tight budget. Through our partnership with Ronald McDonald House Charities® of Chicagoland and Northwest Indiana we are able to assist families during the most difficult time of their lives, when their child is ill. Join Cook County Farm Bureau® in celebrating Food Checkout Day 2013!  Proceeds raised will benefit Ronald McDonald House Charities® of Chicagoland and Northwest Indiana. SPONSOR LEVELS Sponsors will receive mention in communication prior to, during and after Food Checkout Day.  Bag of Book Includes a nameplate in each book purchased for school libraries. For the past three years, Cook County Farm Bureau has asked area grade schools to donate food, cleaning supplies and pop tabs to help fill Ronald McDonald House Charities® of Chicagoland and Northwest Indiana pan ...

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Life Lessons by Bob Rohrer, CAE, FBCM, Manager

I have been reminiscing in this column in recent months about my childhood (with guest appearances from my brothers, sisters, and parents) growing up on the farm and the various life lessons learned along the way.  So far, I have touched on water and mud, work and play, recklessness and responsibility, crap stinks, wild cats, work does not “lie”, responsibility, know-it-alls (starring me), anger(also starring me), and machinery has no feelings. One important aspect of farm life is how close to nature we lived. This month, I must address a few of God’s smaller creatures found in nature…bugs.Every day, we were in touch with the wonder and complexity of spiders and their webs, the music of crickets, the athletic ability of grasshoppers, and the sound intensity of cicadas. We dug worms for fishing, tried to understand caterpillars, and an attempted to protect the garden from beetles. The topic of insects…yes, a lot of dirty laundryair on this subject. Lesson 12: Insects&helli ...

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Manifolds, Manolos and Manure

Three years ago I first wrote about the little person who quietly entered the world on Father’s Day. Two years ago I offered tidbits we had learned to friends who were just moments away from the most difficult.  Time consuming.  Messy.  And rewarding experience of their lives. A year ago I wrote about how much my little person had changed me.  Being a mom is now part of my legacy.  As is being a wife.  And being a farmer.   This year we started something new.  No longer does she need my husband or me by her side in the swimming pool.  And no longer does she need us to make her bed.  Get her dressed.  Or usher her out the door. She’s learned her alphabet.  Numerous songs.  And even how to dance.  Somewhat. Like her mom, she’s learned to talk back.  Misbehave.  Get into trouble.  And how to say and mean “I’m sorry”.   This past August she ushered us out the door and str ...

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History of Casseroles & Gravy

Casseroles & Gravy: Two Thanksgiving Staples It goes without saying that Thanksgiving is a time for giving thanks for the many gifts that we have been bestowed with. How about giving thanks to Dorcas Reilly. Who? And why? Let us explain: It is on Thanksgiving that we include foods like giblet gravy and green bean casserole in the lineup. And it's been documented that Reilly was responsible for leading the team that created the green bean casserole recipe while she was working as a staff member in the home economics department at Drexel University. The way the story went is like this: Reilly was seeking to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup. The recipe, originally created for an Associated Press feature, was developed in Camden, N.J., at the Campbell Soup home economics kitchen and Reilly, who worked on and off for the company over a 40-year period, was viewed as the originator of it.& ...

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