ILFB Partners Spring 2011

8/7/2019 ILFB Partners Spring 2011

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The Life CyCLeof a Corn PLanT

PainT The TownMas add chaac

o ciis acoss Iiois

GLazed PorkmedaLLions

SprIng 2011

iLLinois farm Bureau

A quArterly MAgAzIne fr MeMberS IlfbpArtnerS.M

FwGoing With the

Funk family tradition bringssirup from tree to tabletop
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2/36
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3/36
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4/36

Rdy t BkI enjoyed Charlyn Fargos article in

Illinois Farm Bureau Partners [Kneads &Wants, Winter 2010-11]. My wife and I

enjoy holiday baking when we can find the

time and found her recipes interesting and

very tempting to try. I enjoy making bread

and rolls, and find it a great stress reliever.

Bill MillionChampaign, Ill.

I made Marys Dark Bread tonight. It has

a wonderful flavor. Its too sweet to be used

as sandwich bread (in my humble opinion),but it is wonderful with butter on it.

Julie Burvia ilfbparners.com

I let Marys Dark Bread rise (proof) after

shaping and before baking. It turned out

really well with this addition.

inavia ilfbparners.com

I love this recipe for Cinnamon-Cranberry Granola! I do sometimes leave

out the pecans and add sliced almonds.

Slvia Crouchvia ilfbparners.com

Editors note: Thanks for all the great

comments and suggestions on our recipes. Keep

them coming! Your notes and substitutions

could help out another home cook.

Sw MC FI just had to say how much I enjoyed

reading this article [The Fabric of Her Life,

Winter 2010-11]. I have been a fiber artist since

the age of three, when my grandmother placed

a needle in my hand and taught me to sew on

buttons. I have 58 years of learning and

pleasure behind me now, and I would not

trade it for all the money in the world. It is so

good to see a young woman joining our ranks.

Keep on spinning,auravia ilfbparners.com

I met Natasha and [her mother] Donna

at their shop about two years ago when I was

really getting into knitting. I applaud theirefforts and all of their support to the f iber

andlocal communities. Natasha was the

person who inspired me to learn to weave!

Thank you for a great article about a

young person who is really working for

an idea she believes in. As a fellow

20-something in the nonprofit arena,

it serves as an inspiration!

auren J.via ilfbparners.com

In a world that has been turned upside-

down with so many people out of work,

Esthers Place is a dose of a real world made

real simple. It is the opportunity to connect

with some basic skills and workmanship

that were created years ago. Bless your

efforts to show people what real really is!

Gail Misavia ilfbparners.com

FwR FdSGreat article [Houseplant History, Winter

2010-11]. From the 50s onward, I remember

the cyclic arrivings and goodbyes to plant

trends. Never could get African violets to

grow, and I have not had success with

succulents like hens and chicks or burros tail.

Whats the secret to these succulent plants?

Maybe I overly tend to em, ya think?

Joanne Claonvia ilfbparners.com

Response from Master Gardener Jan

Phipps: My guess is you are overwatering

your succulents. Those thick, juicy leaves are

water storage systems so they need very little

supplemental water from us.

First, use a potting mix that is designed for

cacti and succulents. It is a little chunkier and

drains faster. Next use a porous container like

clay instead of plastic. Finally, water only

every two weeks or even less. I have one

succulent growing with three kinds of cactus ina breathable hypertufa container, and it

only gets water once a month. Good luck!

letteRS

wRIt t SE-mail us at ilfbpartners@

jnlcom.com. We welcome

any feedback, ideas,

gardening questions or

requests to become our

featured reader.

2 Illinois Farm Bureau


5/36

Every Issue5 RIRI Stt

RSCtIDinners denition reects

personal lifestyle

6 MCWhen to plant spring veggies,

soybeans fun facts and more

17 CtRy wISdMTeaching children

nancial literacy

20 RCISGlazed Pork Medallions recipe

ts new dietary guidelines

24 GRdIGFollow these steps to avoid

making gardening gaes

t CRFunks Grove Pure Maple SirupPhoto by Antony Boshier

Features

8 Going wih he FloFunk family tradition brings sirupfrom tree to tabletop

12 top CropLearn about all aspects of Illinois corn

18 aining he tonMurals add color and characterto cities across Illinois

26 travel Illinois: MolineMoline boasts a flourishing downtown,energetic riverfront and rich farming history

12

20

MR IWatch videos, read stories and

browse photos atilfbpartners.com .

ContentS

Spring 2011 ilfbpartners.com3
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6/36

An ffIIAl MeMber publIAtIn f te IllInIS fArM bureAu

iLLinois farm Bureau

ublisher Dennis Vercler

ior Dave McClelland

ssociae ior Martin Ross

roucion Manager Bob Standard

hoographic Services direcor Ken Kashian

resien Philip Nelson

ice resien Rich Guebert Jr.

xecuive direcor of peraions, es & Communicaions

Chris Magnuson

Managing ior Jessy Yancey

Cop iors Lisa Battles, Joyce Caruthers, Jill Wyatt

roofreaing Manager Raven PettyConen Coorinaor Blair Thomas

Conribuing wriers Joe Buhrmann, Charlyn Fargo,

Celeste Huttes, Jessica Mozo, Jan Phipps,

Karen Schwartzman, Joanie Stiers

Meia technolog direcor Christina Carden

Senior Graphic designer Laura Gallagher

Meia technolog nalssChandra Bradshaw,Yamel Hall, Alison Hunter, Marcus Snyder

hoograph direcor Jeffrey S. Otto

Senior hoographers Jeff Adkins, Brian McCord

Saff hoographers Todd Bennett, Antony Boshier

web designer Richard Stevens

roucion Manager Katie Middendorf

traffic ssisans Krystin Lemmon, Patricia Moisan

Informaion technolog direcor Yancey Bond

I.t. Service technician Bryan Foriest

ccouning Diana Guzman, Maria McFarland, Lisa Owens

Sales Suppor Manager Cindy Hall

Sales Suppor, Cusom division Rachael Goldsberry

Coun rogram Coorinaor Kristy Duncan

ffice Manager Shelly Miller

Recepionis Linda Bishop

Chairman Greg Thurman

resien/ublisher Bob Schwartzman

xecuive ice resien Ray Langen

Sr. ../peraions Casey Hester

Sr. ../Sales Todd Potter, Carla Thurman

../Cusom ublishing Kim Newsom

../isual Conen Mark Forester

../Conen developmen Teree Caruthers

../Conen peraions Natasha Lorens

Conroller Chris Dudley

Mareing Creaive direcor Keith Harris

disribuion direcor Gary Smith

verising Sales Manager, Cusom division Tori Hughes

Illinois Farm Bureau Partners is produced for the Illino is Farm

Bureau by Journal Communications Inc., 725 Cool Springs

Blvd., Suite 400, Franklin, TN 37067, (800) 333-8842.

All rights reserved. No portion of this magazine may be

reproduced in whole or in part without written consent.

Illinois Farm Bureau Partners (USPS No. 255-380) is issued

quarterly by the Illinois Agricultural Association,

1701 Towanda Ave., P.O. Box 2901, Bloomington, IL 61702.

Periodicals postage paid at Bloomington, IL 61702 and

additional mailing offices.

The individual membership fee of the Illinois Agricultural

Association includes payment of $3 for a subscription to

Illinois Farm Bureau Partners.

POSTMASTER: Send change of address notice s on Form 3579

to Illinois Farm Bureau Partners, P.O. Box 2901, Bloomington,

IL, 61702-2901.

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MemberCustom Content Council

Please recycle this magazine

VluMe 4, n. 1


FdFruit Tarts

Dress up your dessert with these fancy, yet easy-to-prepare, berry-

filled fruit tarts. Find this recipe and other dessert ideas in our online

collection. Get the recipe at ilfbpartners.com/fruit-tarts.

FRMRural Vets

What does a national shortage of rural

veterinarians mean for Illinois farms?

FIdS

llinois Wine Trails

Southern Illinois Shawnee Hills region is ripe

for a wine-lovers weekend.

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7/36

Bt t tRJoanie Stiers of Williamsfield writes from her

kitchen table, where dinner never is served.

Rather, lunch and supper supersede.

prairie state perspective

Only a sudden oven breakdown could be more

haunting for a hostess than an inaccurate perception of

dinnertime. Friends arrive six hours late to eat overbaked

lasagna, or six hours early to greet the cook scrubbing the

toilet. Is dinner served at noon or night? I say not at all

at our house, where lunch and supper supersede to avoid

the confusion of when dinner shal l be served.

Some Internet bloggers call dinners conflicting time a

lingering issue between Yankees and Southerners. My

experience finds the divide rather lighthearted and a

simple example how Illinoisans from north to south and

across the middle can speak different dinner languages.Dinner seems largely a difference for rural and urban

dwellers and what time of day you tend to eat a hearty

meal of roast beef with mashed potatoes.

Fewer yet say dinner requires Grandmas fine china

and a candle. Losing clout in their argument are those

evening dinner-eaters who f lip-flop to eat dinner at noon

on Sundays.

By the end of the day, dinners definition reflects

personal lifestyle.

As is the case with most farm families, I grew up eating

dinner at noon. Before retirement, Granny rang thedinner bell only at noon to summon the men from their

farm chores for meatloaf. My other grandma leaned out

the back door before 1 p.m. and hollered Dinners

ready! toward the barnyard and hoped the neighbors

didnt show up for ham and potatoes. These days, my dad,

brother and the farm employee know to head houseward

for pork chops when my brother receives a text-message

jingle for the midday market report.

For my husband, heavier meals had always been in the

evening throughout his life. So my then-fianc later

confessed his astonishment when my mom placed a baked,

turkey-sized chicken on the farmhouse table at a noon

meal. I explained how the leftover chicken makes a

delicious second meal in soups and casseroles. Heremained bewildered and repeated whole with wide

eyes and a head nod, as if she had placed a whole pig there.

It is dinner, after all. Expect a tossed salad for supper.

Our church follows my guidelines to avoid dinner-

speak altogether as they serve their annual Steak Supper

and Turkey Supper, and renamed the Come-As-You-Are

Dinner to Luncheon. No one seems to debate the general

timing of lunch and supper.

Meanwhile, my life has adjusted to a light lunch and

larger supper, as our primary income is off the farm and

our meal together as a family is served around 6 p.m. Buton hungry middays, I crave Grandmas meatloaf, home-

canned green beans and apple crisp with ice cream.

Dinners definition reflects personal lifestyle

Dinner-Speak



8/36

The temptation to get your garden growing may come on strong in early spring, but

home gardeners should know that the hardier the vegetable, the more likely it is to

survive the cold weather.

Potatoes, asparagus, broccoli, as well as spinach, lettuce and turnips are all

considered hardy enough to withstand the wintry weather, and can be planted four to

six weeks before the frost-free date in the spring. On the other hand, crops such as

watermelon, cucumbers, pumpkins and cantaloupe love the warmth, and should beplanted one to two weeks after the frost-free date.

w t t?

Flower owerGet a glimpse of what Galenas all about at the annual

Galena Daffodil Festival, which takes place April 30-May 1.

The weekend-long event features full days of recreation

and relaxation, with events such as the Galena Garden

Walk and historic walking tours.

Also on the agenda is the Home Garden Expo, which

features 75 exhibitors that include outdoor cooking

demonstrations and Master Gardeners.

The festival is held on the Eastside Riverfront, where

visitors can fully take advantage of the city's rich culture,both past and present.

Visit www.galenadaffodilfestival.com to learn more.

alManaC

Farm Focus:Soybeans

Did you know that Illinois ranks second in the

nation for soybean production? Here's the skinny

on soybean stats:

One acre of soybeans can produce 82,368 crayons.

During the Civil War, soybeans were used in place

of coffee because real coffee was scarce.

98 percent of the soybean and livestock farms

in the country are still family farms.

U.S. farmers first grew soybeans as cattle feed.

45 percent of the world's soybean acreage and

55 percent of production is in the United States.

Soy ink is used to print newspapers and textbooks.

The soybean is the highest natural source of

dietary fiber.



9/36

The Illinois Department of Agriculture put a new

spin on Springfields green scene. In 2010, the

department added Illinois' first green roof to its

building by planting than 22,000 square feet of sedum,

a small ornamental plant, in 2-by-2-foot trays.

Thanks to the sedum, the eco-friendly roof can retain

as much as 75 percent of stormwater runoff.

artners on the WebIllinois Partners has a new look online! Explore

the redesigned ilfbpartners.com to find food and

recipes, fun farm facts , Illinois finds and much

more. Share feedback on Facebook (facebook.com/

illinoispartners), Twitter (twitter.com/ILpartners)

or by e-mail at [email protected].

G dRtMt GS GR

NOTICE OF

ANNUAL MEETINGCOUNTRY Mutual

Insurance Company

To All Policyholders

and Members:

Notice is hereby given

that the annual meeting of

the members of Country

Mutual Insurance Company

will be held in the Illinois

Agricultural Association

Building, 1701 TowandaAvenue, Bloomington,

Illinois on Wednesday,

April 20, 2011 at 1:00 p.m.,

to receive, consider, and if

approved, confirm and

ratify the reports of the

officers and of the Board of

Directors of the Company

for the year ended

December 31, 2010 to elect

20 members of the Board

of Directors to serve for a

term of one year, and for

the transaction of such

other business as may

properly come before

the meeting.

Elaine Thacker

Kathy Smith Whitman

Assistant Secretaries

he Fungus mong sMake the most of your mushrooms at the annual Mushroom Festival at Piasa

Winery in Grafton on May 1. The day-long event is dedicated to celebrating the

versatility of the mushroom and features all kinds of earthy creations.

Guests can sample mushroom-themed dishes from local chefs as they compete in

a mushroom cook-off, and admission buys them all the samples they can handle as

well as a glass of wine. Afterward, they can vote on their favorite dish to determine

which chef takes home top honors. Attendees can also bring in mushrooms of their

own to compete in the biggest and smallest mushroom contest, with the winner

taking home the mushroom trophy, and, of course, bragging rights for the next year.

Visit www.piasawinery.com or call (618) 786-WINE (9463) for more details.

KenKaShIan



10/36

tdd Btt

tdd Bttty BSIR



11/36

In the very earliest breath of spring, ahidden journey begins in the woods. As

temperatures warm during the day, sap stored

in the roots of the trees begins to flow,

nourishing the buds that will soon announce

themselves in the welcome green of spring.

As operators of Funks Grove Pure Maple

Sirup Farm in Shirley, Mike and Debby

Funk, along with nephew Sean Funk, are

part of a family tradition that brings that

sweetness from the tree to your table.

Sirup is the familys preferred spelling

for the farm (see sidebar on page 10).

Syrup season in Central Il linois depends

on the whims of Mother Nature but

typically begins in mid-February or March,

lasting from four to six weeks.

You have to have freezing and thawing

temperatures for the sap to run, says Mike

Funk, who began helping with the harvest as

a boy when his parents, Stephen and Glaida

Funk, operated the business. When the

snow begins melting, thats when we start

drilling holes in the trees, driving in the

spouts, hanging the buckets and catching

the sap.

Using about 7,000 spouts, or taps, the

Funks draw sap from 3,000 sugar maple

trees. Tapping does not hurt the trees in

fact, the same stand of sugar maple trees at

Funks Grove has generously shared its sap

with the family for generations.

The sap is collected in buckets hanging

from the spouts or, increasingly, with plastic

tubing and vacuum pumps.

Sap consists primarily of water and is

TRY BY Celeste HuttesFlow

Goingwith the

Funk family tradition brings sirup from tree to tabletop

MR IFor more information,

go to www.funksmaple

sirup.com or call

(309) 874-3360. Syrup

is usually available at

Funks Grove between

March and August.

A worker collects sap from sugar maple trees at Funks Grove Pure Maple Sirup Farm. Each tree produces

about half a gallon of syrup, and the Funks are able to harvest about 1,800 gallons of syrup each year.

http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/http://www.funksmaplesirup.com/


12/36

only slightly sweet when its first harvested

from the tree. In fact, it takes up to 50

gallons of sap to make just one gallon of

syrup. The sap is boiled to remove the water

a process that gives the colorless liquid the

familiar amber color we love to pour over

pancakes and waffles.

Heat caramelizes the sugar in the sapand turns it darker, Debby explains.

While it is hot, the syrup is filtered and

bottled up to 1,800 gal lons of savory

maple syrup each season.

Its a routine the Funk family has

embraced season after season. When Isaac

Funk first settled in the area in 1824, he made

maple syrup primarily for his own use. But in

1891, his grandson, Arthur Funk, branched

out and began selling syrup for $1 a gallon.

This family tradition is also a true

American tradition one that has changed

little over hundreds of years.

Native Americans used basically the

same process we do, though advances in

technology have made it a little easier and

faster, Mike says.

Even with the benefit of modern

technology, this is one family tradition that

will test your mettle. Harsh weather

conditions and time pressure make for a

demanding season, which inevitably

includes a few all-night boiling sessions.

Because the sap is perishable, the

quicker you process it, the better syrup

youll make, Mike says.

That means these syrup-makers must

go with the f low, on good days and bad.

The weather conditions can be pretty

miserable, says Glaida, now retired.

It really is hard work.Her body may have tired of the work,

but her taste buds have not tired of the end

result. Glaida fondly recalls memories of

dipping biscuits in homemade maple syrup

around the family dinner table. Were

pretty spoiled, she says.

Debby, who uses the syrup to sweeten

her morning oatmeal, agrees: I never get

tired of it.

And neither do their customers. Syrup

made in Funks Grove has been shipped to

every state, and as far away as Japan and

Sweden. This local product has found fans

far and wide, thanks to the farms prime

location along that classic American

roadway: Route 66. Along with their pure

maple syrup, the Funks sell tempting treats

such as truff les and maple cream candies.

Though too modest to make the claim

themselves, more than a few customers have

paid the Funks the ultimate compliment

among syrup makers: Its better than

Vermonts!

dId y kwNo need to get your

dictionary out the Funk

family spells sirup that

way on purpose. This less

conventional spelling is a

tribute to Hazel Funk

Holmes, who operated the

syrup farm in the 1920s

and 30s. Holmes placed

Funk family timber and

farmland in a trust to

ensure that future

generations could continue

to enjoy syrup made in

Funks Grove. In that trust,

she expressed her wish

that sirup be spelled

with an i. At the time,

this was Websters

preferred spelling to refer

to pure syrup, made with

no added sugar. In any

case, the Funks know that

sirup by any spelling

tastes as sweet.

Mike and Debby Funk carry on the Funk family tradition of maple syrup production, which dates back to the 1820s. Syrup made in Funks

Grove, located on Route 66 southwest of Bloomington, has been shipped to every state and as far away as Japan and Sweden.

tS By ty BSIR



13/36

Maple yrupby the Numbers

MR ITo learn even more about

Illinois maple syrup, visit

www.illinoismaplesyrup

festival.com.

.5gallons of syrup produced each seasonfrom the sap of a single tree

40age at which maple trees are ready to be tapped(or when they grow to 14 inches in diameter)

50gallons of sap required to produceone gallon of syrup

219degrees (Fahrenheit) neededto turn sap into syrup

1,800average number of gallons of syrup

produced each season

3,000number of sugar maple treestapped each season

7,000number of taps drilledeach season

http://www.illinoismaplesyrupfestival.com/http://www.illinoismaplesyrupfestival.com/http://www.illinoismaplesyrupfestival.com/http://www.illinoismaplesyrupfestival.com/http://www.illinoismaplesyrupfestival.com/http://www.illinoismaplesyrupfestival.com/http://www.illinoismaplesyrupfestival.com/http://www.illinoismaplesyrupfestival.com/


14/3612 Illinois Farm Bureau


15/36

Learn about the life of Illinois corn, from the soil that

makes it grow to its end uses and everything in between

TRY BYJoanie Stiers

crop



16/36

corn's Life cycLe

The first spikes of corn to emerge in the

spring settle a farmers initial apprehension.

Farmers plant corn with a lot of optimism

and faith, says Leon Len Corzine, a corn

farmer from Assumption. After all, they sow

around 35,000 seeds per acre and in five

months hope for a return of 14.5 million

kernels, about 200 bushels per acre.Field corn, Illinois top crop, covers about

12 million acres across the state. And while

a corn farmers greatest visibility arrives

with spring planting and fall harvest, the

business of growing corn fills the calendar,

with tasks ranging from seed selection and

soil preparation to marketing, technology

updates and a constant awareness of the

weather forecast.

Spring carries the highest anxiety for

farmers eager to plant another crop after awinter of repairing machinery and handling

bookwork, bills and supply orders. Soil

preparation resumes in this season, and

corn planting begins in April.

Farmers spend summers scouting field

conditions and protecting the health of the

crop with carefully timed and researched

fertilizer applications to protect the plants

from insect, weed and disease infestations.

In July, farmers prefer mild temperatures

and adequate rainfall to reduce stress as thecorn plant pollinates and creates kernels.

Watching that grain develop is

fascinating to me because of all the things

we are able to do with that corn plant,

Corzine says, noting corns extensive use

in farm animal feed, other food products

and ethanol.

By fall, the plant matures, kernels dry and

harvest equipment gathers the crop. Soil

sampling and tillage decisions follow the

large harvesting machine known as acombine, as does another round of bookwork

to close the year and begin another.

2.8gallons of ethanol fuel

11.4pounds of gluten feed

3pounds of gluten meal

1.6pounds of corn oil

A single bushel of corn makes multiple products:

dId y kwWhy do you let the corn

plant die?

The Illinois Corn Growers

Association commonly

fields that question from

consumers. Farmers prefer

to call it mature. Corn

is an annual crop. It

germinates, grows,

flowers, pollinates andproduces grain. Then it

matures and dries, and

farmers harvest the corn

kernels while the

remaining plant residue

increases organic matter

in the soil and shows

potential for use in

developing biomass fuels.

From left: Corn sprouts emerge in May, a few weeks after planting; the corn flourishes in June and grows steadily all summer; by

October, the stalks are mature and the dry kernels are ready to be harvested. tS By k kSI



17/36

Q&A With aCorn FarmerCORN IS THE CONSTANT FOR

THE CORINE FAMILY

Six generations have grown field cornon the Corzine family farm, and LenCorzine makes farm decisions and

serves in leadership roles to make sure

future generations can grow it, too.

One of our mantras is to leave the

farm in a better way than we found it,

Corzine says. At the same time, we

would like to increase productivity and

become more efficient at what we do

and look at new technologies to do that.

The Corzines grow corn and

soybeans and care for a few Angus

cows in the Assumption area. The farm

owners include Len and wife, Susie,

representing the fifth generation, and

their son, Craig, the sixth generation,

who is married with two children.

Since Len Corzine began farming in

1974, the farm has reduced soil erosion,

cut fertilizer use per bushel by half, and

adopted satellite-guidance technology

in its tractors to reduce fuel and

chemical use. During his career, the

family has increased yield productivity

by 80 percent and can harvest five

times more corn bushels per day.

Meanwhile, Corzines leadership roles,

including former presidencies with the

Illinois and National Corn Growers

associations, placed him at the forefront

of infrastructure issues, biotechnology

discussions, trade agreements and the

energy bill that launched ethanols

expansion. He now serves as an

ambassador for an international

program to help ensure corns future

in helping to feed the world.

MR IDiscover even more about Illinois corn

at www.ilcorn.org.

antonyBo

ShIer



18/36

# CR Byt MBRS

12.6million acres of corn

planted in Illinois last year

(each acre is about the size

of a football field)

38,260corn farms in Illinois

95percent of corn farms in

America are family-owned

4,200uses for corn, rangingfrom farm animal feed

and ethanol, to cornbread

and soda, to latex paint

and diapers

43percent of the crop was

consumed by farm animals

in 2009, primarily beef

cattle, chickens and hogs

800kernels on an ear of corn,

on average

72,800kernels in a bushel of corn,

approximately

56pounds in a bushel of corn,

about the weight of a

large bag of dog food

162average bushels per acregrown and harvested from

2000 to 2009 in Illinois

(farmers produced an

average 22 percent more

bushels per acre over

the past decade than

in the 1990s)

Sources: National

Agricultural Statistics

Service, National Corn

Growers Association

Gas stations fueL

up With ethanoL

Ethanol, a renewable fuel, is a grain

alcohol that can be produced from crops,

such as corn. For every bushel of corn

entering an ethanol plant, two-thirds of it

exits as fuel while one-third becomes a

livestock feed called distillers dried grains.

Many gas stations provide a blend of 10

percent ethanol and 90 percent gasoline for

use in all vehicles. Flex-fuel vehicles have been

modified to accept higher ethanol blends.Most ethanol in the United States is made

from corn, because of farmers productivity.

fieLd corn vs. sWeet corn

Corn covers more of Illinois farmland

than any other crop, yet youll need to find a

backyard garden for some corn on the cob.

Sweet corn is consumed as a vegetable and is

not to be confused with field corn grown on

99 percent of all corn acres in the United

States. Field corn is used for livestock feed,

ethanol production, manufactured goods

and a food ingredient in the form of corn

cereal, corn starch, corn oil and corn syrup.

Sources: National & Illinois Corn Growers

Associations, University of I llinois Extension

I have been most places in the world,

and there is nowhere that can growcorn like we can in the Corn Belt.

Leon Len Corzine, fth-generation corn farmer

KenKaShIan



19/36

country

Wisdom

Bt t tRJoe Buhrmann is a Certified Financial Planner

certificant and the Manager of Financial Security

Field Support for COUNTRY Financial. Visit COUNTRY

on the web at www.countryfinancial.com.

As my daughters are nearing the end of high school,

Im remembering moments in which we had a chance to

influence lives forever. I thought Id share some of those

invaluable lessons.

its never too earLy to start

When our children were young, we provided allowances

along with envelopes labeled Spend, Short Term and Long

Term. Their coins, and later on dollars, were divided equally

among the envelopes. Our kids were able to have money in

their pockets and learn how to save for a rainy day.

teach spendinG as WeLL as savinG

We all know its important to teach kids to save, but its

equally important to learn how to spend. Teach your children

to recognize a true bargain from one that is not, how tocompare brands and make sound purchasing decisions.

There may not always be money to invest, but good shopping

skills will always help stretch a dollar a little farther.

skin in the Game

Im a big believer that youre generally more engaged in

something where you have some skin in the game. For my

youngest, it means baby-sitting and pet-sitting to earn money

for the usual teen necessities clothes and music downloads

as well longer-term goals such as a car and college.

As an equestrian, our oldest took to heart my motto:Its not called the sport of kings for nothing. With two

competition horses and plenty of bills, she cleans stalls

and feeds horses to pay the monthly board.

We have always instilled a love of learning and the value

of a quality education. When it came time to visit college

campuses, my oldest discovered scholarships might be

within her grasp and schools might actually pay her to

attend. She said, Dad, could this be my skin in the game

with good grades and scholarships? Mission accomplished.

reWard Behavior you Want to encouraGe

Last spring, my youngest was learning all about different

kinds of investments, including Certificates of Deposit. We

told her that if she saved half the money for the CD, wed

match it. In short order, she proudly watched her funds grow.

if its GoinG to Be, its up to me

Take personal and parental responsibility. Manyschools have excellent programs available, so be sure to

take advantage of them. My daughters have each taken a

personal finance class. They learned the difference

between a stock and a bond, what a mutual fund is, and

how a 401(k) and Roth IRA work. None of these falls

under Reading, Writing or Rithmatic as a mandated

requirement, but all are required for graduation from the

Buhrmann School of Family Management.

Take advantage of those teachable moments with

your families. Theres no better education than one that

pays you back tenfold. A few minutes spent in the chaos of

today can help create a financially secure tomorrow.

How to teach children financial literacy

Dollars and Sense



20/36

If a picture is worth a thousandwords, then Illinois is like an open

book just waiting to be read. Larger-

than-life murals enhance cities across

the state, telling the unique stories of

each communitys people and heritage.

The murals and statuary in towns

and cities are an integral part of their

history past and present and what

these places represent, says Dianna

Mueller, a mural artist in Chester.

They demonstrate a towns pride and

ambience and afford so many

opportunities for photographs.

Chester (population 7,800) isamong scores of Illinois towns whose

history is literally painted all over it.

More than a dozen murals liven up the

towns businesses, schools, residences

and churches, many incorporating

characters from the well-loved comic

and cartoon star Popeye the Sailor.

Popeyes creator, Elzie Crisler Segar,

was born in Chester in 1894.

Mueller and her husband, Ted,

painted or worked on many of Chesters

murals, including ones at Gazebo Park,

the Chester Opera House, the Spinach

Can Collectibles Museum, Rough

House Pizza, Chester City Hall and

the Chester Welcome Center.

City Hall boasts the Popeyecharacters representing various city

employees Popeye is a fireman, Olive

Oyl is a city clerk, Wimpy is the town

mayor and Brutus is a policeman,

Mueller says. Those murals were

created on canvas and attached to the

walls with wallpaper paste so they can

be moved and repositioned when the

walls need repainting.

In Peoria, murals depict the Mardi

Gras history and the Illinois Traction

Railway, among others. Much of

Peorias public art is along downtowns

riverfront, although there also are

indoor murals in Peorias City Hall, the

luxurious Hotel Pre Marquette and

the library at Bradley University.Each mural has its own character

and theme, says Jonathan Wright,

Paintingthe TownTRY BYJessica Mozo

Murals add color and character to cities across Illinois



21/36

managing editor of Central Illinois

Business Publishers Inc. Most of the

murals have themes pertaining to the

business inside jazz musicians at

the Madison Theatre, runners at the

Running Central shoe store, and fair

trade and international cooperation

at Global Village, a fair trade shop.

The indoor murals at City Hall and

the Pre are quite old and represent

Peorias rich history.

Another mural on the outside of

Water Street Wines, Caf & Coffees

features several prominent Peorians

hidden in the collage an inside joke

that invokes a chuckle with the locals.

Its difficult to put a dollar amount

on the value of art, but it is undeniable

that public art enhances the quality of

life in the area and shows a connection

to culture that is attractive to youngprofessionals, tourists and other

visitors, Wright says.

Ottawa, a city of about 19,000,

started a mural project in 2002 to

beautify downtown and create an

attraction for tourists and residents.

The project, called A Brush With

History, has overseen the paintings

of murals focusing on local industry,

prominent citizens and major internal

improvements such the construction

of the Illinois and Michigan Canal.

Murals also are part of Napervilles

Century Walk, a collection of 35

pieces of public art that also includes

mosaics and sculptures. The murals

and other art reflect more than 100

years of Napervilles history. An alley

off Washington Street, for example,

brings back memories for long-time

Naperville residents of dime stores

and transistor radios in the mural

called The Way We Were.Murals add zest to more than a

dozen other Illinois cities, including

Joliet, Lincoln, Sterling, Charleston,

Metropolis, Atlanta, Sul livan and

Rockford. The Illinois Lincoln

Highway, a National Scenic Byway, is

also producing a series of interpretive

murals in Northern Illinois.

Back in Chester, Mueller says she

loves being a mural artist for the

satisfaction it brings when others

enjoy her color-splashed walls.

I love large canvasses or walls

and get so excited to see all that

blank space I get to paint, she says.

I guess painting murals also means I

become a part of the town history,

which is pretty special. I am leaving

something behind.

MR IWant to know more about Illinois murals?

Visit www.drivelincolnhighway.com/murals.html or www.enjoyillinois.com

and search murals.

Clockwise from left: Murals in Ottawa, Naperville and

Chester commemorate politics, history and famous residents.

toddBennett

StaFFphoto



22/36

W Put the new dietary guidelines into practice



23/36

Its big news for nutrition.We have new advice for eating healthy.Once every five years, the U.S. governmentprepares new guidelines for a healthy

lifestyle. The newly released 2010 Dietary

Guidelines, like those in the past, stress both

a balanced diet and plenty of physical

activity. But this time, they ask Americans

to slash their salt intake, eat a more plant-

based diet and increase physical activity.So Mom was right load up on your

fruits and vegetables. That change alone will

help put the guidelines in place in your diet.

Women need at least seven servings of fruits

and vegetables each day, while men need at

least nine.

When the f irst guidelines appeared in

1980, they were much shorter and sweeter.

Here are the recommendations of the 2010

Dietary Guidelines Advisory Committee,

issued by the U.S. Department ofAgriculture and the U.S. Department of

Health and Human Services:

1. Reduce the incidence and prevalence of

the U.S. populations excess weight and

obesity by reducing overall calorie intake

and increasing physical activity. We as a

nation have expanded our waistlines over

the past 30 years, and collectively two-thirds

of us are overweight or obese.

2. Shift food intake patterns to a more

plant-based diet that emphasizes vegetables,

Bt

t tRCharlyn Fargo got her

start in food in 4-H. Her

love for the culinary arts

helped her land a job as

food editor of the State

Journal-Register, a daily

paper in Springfield and

eventually a masters

degree in nutrition and

registered dietitian from

Eastern Illinois University.

She is passionate about

healthy eating, teaches

nutrition and baking at

Lincoln Land Community

College and consults as

a dietitian.

Todays pork fits into the leaner meat of the dietary guidelines. It is 31 percent lower in fat, 29

percent lower in saturated fat and 14 percent lower in calories than pork produced 15 years ago,

according to the National Pork Board. The reason is because pork farmers have listened to consumers

wishes for leaner cuts. Six pork cuts contain less saturated fat than a skinless chicken thigh. On

average, the leaner pork has 173 calories per 3-ounce serving. And theres plenty of it Illinois pork

farmers rank fourth in the U.S. in pork production, with 2,900 swine farms in the state. In 2009, those

Illinois farms produced 1.84 billion pounds of pork.

Pork tenderloin is my favorite cut its lean, full of iron, thiamin, niacin, riboflavin, vitamin B-6,phosphorus and protein and theres no waste. Ive served glazed pork medallions with asparagus for

company many times and always get rave reviews. Turn the page for the recipe.

cooked dry beans and peas, fruits, whole

grains, and nuts and seeds, and consume

only moderate amounts of lean meats,

poultry and eggs. The guidelines suggest

consuming more seafood and low-fat dairy

products, as well.

3. Reduce intake of foods containing added

sugars and solid fats because these dietary

components contribute excess calories and

few, if any, nutrients. In addition, reducesodium intake and lower intake of refined

grains, especially refined grains that are

coupled with added sugar, solid fat and

sodium. Sodium intake is to be reduced

from 2,300 milligrams to 1,500 milligrams

per day. The guidelines also recommend

cutting back on sugary sodas and beverages,

and eating less saturated fat.

4. Meet the 2008 Physical Activity for

Americans, which recommend at least 2 hours of moderate-intensity physical activity or

1 hours of a vigorous-intensity activity each

week for adults. An hour or more of moderate-

intensity to vigorous physical activity each

day is optimal for children and teens.

Knowing the new dietary guidelines is

one thing, but putting them into your daily

diet is another. We have compiled a few

recipes to help you increase your fruits and

veggies, lower your sodium intake and

choose lean meats.



24/36

Glazed Pork

MedallionsWith Asparagus

6 (3-ounce) pork tenderloin

pieces (trimmed and lightly

pounded to -inch thickness)

easoned flour for dredging

1 ounce canola oil

cup red currant jelly

cup Chardonnay

(or other white wine)

24 asparagus tips, blanched

1. Cut pork tenderloin into 3-ounce

portions, trim any visceral fat and

lightly pound to flatten. Season flourby adding freshly ground pepper and

salt to taste. Lightly coat tenderloin

portions with f lour. Heat skillet and

add the canola oil. Saut medallions

until golden brown on each side.

Remove from skillet and set aside.

2. In a separate skillet, mix red

currant jelly and white wine. Heat

and reduce the mixture until it

reaches a glaze consistency, about 10minutes. Add sauted medallions and

coat them with the glaze.

3. Meanwhile, blanch asparagus tips

in boiling water just until crisp-

tender.

4. Pour glaze onto plates (enough to

cover the entire center of the plates).

Place pork medallions in the center of

the glaze and arrange four asparagus

tips around the perimeter of each

plate for garnish.

Serves 6.

Per serving: 217 calories, 24.5 g

protein, 5.4 g carbohydrate, 10.2 g fat,62 mg cholesterol, 2.5 g fiber,

439 mg sodium.



25/36

Fire-Grilled Vegetables

1 large green bell pepper, seeded and sliced

1 large red bell pepper, seeded and sliced

1 large yellow bell pepper, seeded and sliced

1 medium yellow squash, cut into-inch slices

1 medium zucchini, cut in to-inch slices

Freshly ground black pepper

cup low-fat Italian dressing

1 tablespoon balsamic vinegar

1 tablespoon finely chopped fresh basil,

or 1 teaspoon dried basil

1. Combine the peppers, yellow squash and zucchini

in a bowl. Sprinkle with freshly ground pepper and

mix gently. Whisk the Italian dressing, balsamic

vinegar and basil in a bowl. Pour over the vegetables,

tossing to coat.

2. In a grill-safe vegetable pan, grill the vegetables

over medium-hot coals for 10 to 12 minutes or until

the desired degree of crispness.

Serves 6 to 8, serving size cup.

Per serving: 31 calories, 1 g protein, 7 g carbohydrate,1 g fat, 2 g fiber, 169 mg sodium.

One of the first things

you can do to welcome

spring is take the coveroff the grill. This time, fire

it up for veggies. This

recipe is so versatile you

can use any combination

of veggies you find

available. Try this version

first, then improvise all

summer long.

MR IAnother great way to get

your recommended daily

nutrients is by drinking a

fruit smoothie. Visit

ilfbpartners.com for asimple, flavorful smoothie

recipe that can be served

as a quick breakfast, an

after-school snack or a

healthy dessert.

You can also go online

to learn more about the

2010 Dietary Guidelines.

We have a link to the

full report on our newly

redesigned website, where

you can also browse our

recipe collection for other

healthy dinner ideas,such as Cedar Plank

Roasted Salmon.

tICant find red currant

jelly? There are several

substitution possibilties,

though they will alter the

flavor a bit. Using grape or

raspberry jelly will result

in a sweeter glaze. To geta tart flavor similar to

that of red currants, mix

3 parts apple jelly with

1 part lemon juice.

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26/36

GaRdenInG

Sk Rt

QWhen can I remove

winter mulch?

ansWer When

perennials start pushing

up new growth.

QWill planting mytomatoes in earlyspring result in speedy

production?

ansWer No,

tomatoes are a warm-

weather crop and

shouldnt be planted

until both air and soil

temperatures are

consistently warm

late April in Southern

Illinois and May in

Northern Illinois.

E-mail your gardening

questions to Jan at

[email protected].

GaRdenInG

Dont put morning glory vines in compost,

even after a killing freeze. The vines arefilled with seeds that will be distributed to

your garden, hidden in the compost.



27/36

There are some common mistakes wegardeners make that result in a lot of extra

work. Perhaps horticulture horrors is overly

dramatic, so lets call them gardening gaffes

the been-there-done-that learning experiences

we all have. The following are some things not

to do.

A trio of aggressive troublemakers to

avoid are planting mint in the vegetable

garden, allowing dill to go to seed and

throwing spent morning glories in the

compost. Mint spreads by both seeds and

underground roots that are fast-growing

and tenacious. To keep it in check, plant

mint where physical barriers will control the

root growth, such as in a pot or in a narrow

strip between the house foundation and a

concrete sidewalk.

Dill produces many seeds that blow

around and germinate where they fall.

Fortunately, they are easy to pull when small

and add a delightful scent to the job of

weeding. Besides dill seeds, do not put

morning glory vines in the compost after a

killing freeze in fall. The vines are chock-a-

block with viable seeds that even hot

composting will not completely eliminate.

Next spring those seeds will be distributedto your gardens, hidden in the compost.

Another mistake is treating the soil in

Follow these steps to avoid making gardening gaffes

HorticultureHORRORSwhich weeds grow instead of treating

the weed directly. An old method of

controlling weeds in asparagus was salting

the ground. The asparagus is salt tolerant,

but the weeds arent. Gardeners have also

been known to mix herbicides containing

borax laundry soap to douse creeping

Charlie and the soil around it. Fortunately,

we now know better than to poison the

earth for future generations.

Improper watering is a common

gardening gaffe, especially for people with

automatic sprinkler systems. Daily watering

results in surface roots at the expense of

deep anchoring roots. To foster good root

development, water deeply once a week

instead a superficially seven times. Avoid

watering right before sundown. Your plants

need time to completely dry before night to

prevent fungal diseases.

Finally, do not walk on or work the soil

when it is wet. Treading on wet ground

squeezes out air pockets, thus compacting

the soil. Trying to till wet dirt will result in

clods that quickly dry out and remain clods

for the rest of the summer.

The Illinois growing season is starting.

Avoiding these mistakes will guarantee youhave more time for the fun stuff instead of

recovering from gardening gaffes.

Bt

t tRJan Phipps farms, gardens,

writes and podcasts near

Chrisman. Shes been a

University of Illinois

Extension Master

Gardener for 10 years.



28/36

Molin{Travel Illinois}



29/36

ome to 43,000 people, Moline is

known worldwide for its strong ties to John

Deere and Deere & Co., which has corporate

headquarters in the city. Legendary

agricultural inventor John Deere moved his

steel plow company to Moline in 1848 to take

advantage of the citys river access and dam

and coal deposits, which provided a goodsource of power.

Moline has grown by leaps and bounds

since then, and today it is part of the Quad

Cities metropolitan area, which a lso

includes Rock Island and the cities of

Davenport and Bettendorf, Iowa. Moline has

become a model city for progressive urban

planning, thanks in part to its revitalized

downtown, a hotspot for recreation,

business and tourism.

Moline is situated between the banks ofthe Mississippi River and Rock River in

Rock Island County and is accessed by

Interstates 74, 280, 80 and 88, as well as the

Quad City International Airport.

John deere Green

John Deere was perhaps Molines most

famous businessman, and though he died in

1886, his legacy lives on at John deere

Commons. Located near the site of the first

John Deere Factory, the commons are hometo the John deere avilion, one of the

largest agricultural exhibits in the world. The

Moline boasts a flourishing

downtown, energetic riverfront

and rich agricultural historye TRY BY Jessica MozoMI R

MSt-SS

Deere & Co. World

Headquarters

Great River Trail

Moline Centre (downtown)

Moline City of Mills Mural

i wireless Center

Putnam Museum and

IMAX Theatre

Celebration Belle

River Music Experience

Bettendorf Family

Museum of Arts & Science

John Deere Commons



30/36

I StG

Love theater? ee a musical or play performed by local actors at

Molines Quad-City Music Guild or Playcrafters Barn Theatre,

housed in a 100-year-old dairy barn. Playcrafters has been

producing live community theater in the Quad Cities since

1929. The 2011 season is slated to include Visiting Mr.

Green, Rehearsal for Murder, A Lesson Before Dying,

Make Me a Cowboy and Leaving Iowa.

If instrumental music is more to your liking, catch a

performance of the Quad City ymphony rchestra in nearbyDavenport, Iowa.

pavilion is one of Illinois top five tourist

attractions and captivates visitors of all ages.

Kids can check out the seed table, watch

videos in a machine shed and take pictureswith a tractor and a 6-foot row of corn.

Agriculture enthusiasts can see farm

implements past and present and engage

in interactive exhibits.

The John deere Sore next door is a

great place to pick up a souvenir it carries

clothing, toys and gifts with the famous

leaping deer logo.

A half-mile from John Deere Commons,

take a journey into the past by touring the

Buerorh Cener an deere-wimanouse. Both are beautiful mansions built in

the late 1800s by Charles Deere, son of John

Deere. They are maintained by the William

Butterworth Memorial Trust and feature

elaborate gardens, which are open year

round. Tours are available by appointment.

Across from the Deere family homes,

immerse yourself in local history at the

Roc Islan Coun isorical Socie,

which includes a house museum, exhibits,

research library and patio garden. The

museum is open for tours during spring and

fall open houses and by appointment. It is

housed in an 1870s Italianate home that

boasts original woodwork and tile andcentury-old furniture.

roLLin on the river

One of the best ways to see Moline is by

water, so climb aboard the Celebraion

Belle riverboat and let it carry you down the

mighty Mississippi River. The non-gaming

Celebration Belle docks along Ben

Butterworth Parkway and River Drive on the

Moline riverfront and offers lunch and dinner

cruises, sightseeing cruises and themedcruises. Choose from Big Band, Classic

Oldies, Broadway Show Tunes, Fall Foliage,

Country Classics, Dixieland and Oktoberfest.

Cant get enough of the water? You can

also board the Channel Ca waer taxi,

a pontoon-style boat that provides daily

service across the river to five different

ports. The Channel Cat operates from

Memorial Day through Labor Day, and for

just $6 ($3 for children), you can ride the

boat all day. Bikes are welcome on the

10 CSt GRB BIt

Belgian Village Inn

Johnnys ItalianSteakhouse

Montana Jacks

Lagomarcinos

Caf Fresh

River House Bar & Grill

Little Rangoon

Bent River Brewery

The Great Indian

Restaurant

Bass Street Chop House

tdd Btt



31/36

IF y G ...Belgian Village Inn at 560 17th Ave. is open weekdays from 11 a.m. to 9 p.m.

and Fridays and Saturdays until 10 p.m. Contact them at (309) 764-9222.

o thas a SanichSIN YOUR TEETH INTO AN OVERSIED REUBEN

AT THE BELGIAN VILLAGE INN

Molines Belgian Village Inn serves quite possibly the biggestreuben sandwich youve ever seen.Its 10 or 12 inches long and about six inches wide it fills a

whole plate, says Shawn Manning, who owns the Belgian Village Inn

with his wife, aren. The reuben is by far our best seller and our

biggest sandwich.

So distinct is the restaurants trademark sandwich, its name is aregistered trademark: the VandeRueben. Its one of the Belgian

Village Inns many homemade sandwiches served on bread baked

fresh on the premises.

We bake between 70 and 200 loaves of bread every day in three

varieties mild rye, raisin and wheat and we sell them by the loaf

and slice them for our sandwiches, Manning says. Everything we

serve is made from scratch, including our soups, coleslaw, potato

salad, salad dressings and desserts.

Opened in 1977 by arens Belgian parents, Loretta and Denis

Ceurvorst, the Belgian Village Inn has become a landmark dining

destination on 17th Avenue. The Mannings bought it from the

Ceurvorsts in 1997, though the original owners continue to work

there part-time.

They followed their American dream to open a restaurant

and tavern, Manning says of his in-laws. This area had a large

population of Belgian immigrants at one time. The first restaurant

took off so quickly, we had to open a second location three

blocks away.

Customers love the Belgian Village Inn for its oversized portions

and Old World charm. Then theres the coconut cream pie, topped

with real meringue, though Manning admits few customers order

dessert because they are so full from eating such a big entre.

In addition to the VandeRueben, popular sandwiches include the

Belgian club, a turkey and bacon club with Swiss cheese, and the

VandeRaisin, a ham and swiss sandwich served on fresh raisin bread.

Soups include clam chowder (a staple on Fridays and Saturdays), ham

and beans, cream of spinach, chicken noodle, broccoli potato and

vegetable beef.

We love what we do because were carrying on a family tradition,

Manning says. So many restaurants dont do well with second-

generation owners. But we love our customers, and were keeping

it rolling.

Moline maintains more than 20 parks and

recreational facilities, including tephens

quare Park, which hosts a free summer

concert series. Riverside Park is home to the

Riverside Family Aquatics Center (left).

Ben Butterworth Parkway is intersected by

two major bike trails the Great River Trail,

winding along the river for 62 miles, and the

American Discovery Trail, a coast-to-coasttrail crossing Government Bridge.

Rk It R

LOCAL FLAVORChannel Cat, and cycling enthusiasts can

explore bike trails on both sides of the river.

The nearbylaa a Bass Sreeaning is the perfect place to relax and

people-watch. Located a long Molines

revitalized riverfront, the plaza is a gathering

place for outdoor events, festivals and live

entertainment. It features sculptures of children

fishing in the Tom Sawyer/Huck Finn era and

a fountain children cant resist splashing in.

historic doWntoWn moLine

Molines downtown core has experienced

a renaissance in recent years, with more than$250 million invested in bringing it to life.

Now known as Moline Centre, downtown

overflows with shops, restaurants, nightspots

and entertainment venues, all within

walking distance of one another.

Pick up a brochure from the Quad Cities

Convention and Visitors Bureau on River

Drive, and take a hisoric aling our of

downtown. The brochure provides a glimpse

of what Moline was like in its early years

and architecture styles that were populara century ago.

While downtown, stop in the i ireless

Cener, a 12,000-seat arena and conference

center that showcases national acts such as

Elton John, Tim McGraw, Janet Jackson,

Disney on Ice, and Ringling Bros. and

Barnum & Bailey Circus. You can also

watch exciting athletic events at the arena,

which is the home of the Quad City

Steamwheelers (arena football) and the

Quad City Mallards (minor league hockey).

From left: Visitors can explore tractors and other

farm exhibits at John Deere Pavilion; the riverboat

Celebration Belle offers rides on the Mississippi.



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RSS Jy SRIG dayin a field located off of Illinois Route

145 between ak and Eddyville.t By ty BSIR

IllInoIS In FoCuS



36/36
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