Spring 2014: ILFB Partners

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SPRING 2014

ILFBPARTNERS.COM

ILLINOIS FARM BUREAU

A Trip DownMemory LaneCrafting retreat welcomes visitors to a working farm

Featuring the best of Illinois for our rural, urban and suburban partners
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4/362 Illinois Farm Bureau

This Issueat a Glance

1. Learn the differencebetween frogs and toadson a night walk in Galena

2. Meet Blosom the cow atMemory Lane CraftingRetreat in Orangeville

3. Learn about the farmsbehind the food at

Farmhouse in Chicago4. Brush up on local art

at the Maple City FineArts Show in Geneseo

5. Follow Route 66 tomuseums and historyin Pontiac

6. Try handmade caramelsand other candies at InGood Taste in Taylorville

7. Sip on fine wine at Castle

Finn Vineyard & Wineryin Marshall

1

3

6

2

7

4

5

LETTERS/MAP

PETS & POINSETTIASEditors note: In our winter issue,

we noted that poinsettias are notpoinsonous to pets. We received a

question about the accuracy of this,

so we double-checked with our

veterinarian. Heres her response:

The poinsettia sap is an irritant

that can cause irritation of mouth

and gastrointestinal signs, but it isnt

life-threatening. The highly toxic

reputation of poinsettias is thought

to have come about due to a

misidentification of a plant that

was attributed to a lethal toxicosis.

Hope this helps to clarify. We

certainly dont recommend feeding

your pet poinsettias, but they arent

as dangerous as commonly thought.

GOT HISTORY?While it was nice to see a story

on McHenry County in the fall

issue, I was disappointed thatthe McHenry County Historical

Society & Museum was left off the

list. We host numerous festivals

each year, and we also work to

preserve historic structures, educate

the public about history using our

comprehensive museum complex

Notice of Annual Meeting

COUNTRY MUTUAL INSURANCE COMPANY

TO ALL POLICYHOLDERS AND MEMBERS:

The annual meeting of COUNTRY Mutual Insurance Company members

is being held in the Illinois Agricultural Association Building Board Room,

1701 Towanda Avenue, Bloomington, Illinois, on Wednesday, April 23,

2014, at 1:00 p.m.

The purpose of the annual meeting is to receive, consider, and if approved,

confirm and ratify the reports of the companys Board of Directors and officers

for the year ended December 31, 2013, and to transac t any other business

properly brought before the meeting. Twenty members of the Board of

Directors will also be elected at the meeting to serve a one-year term.

Dated at Bloomington, Illinois, this 19th day of December 2013.

JAMES M. JACOBS, Secretary

(that includes a log cabin and

one-room school) and advocate for

genealogical/topical research using our

research library located on site. For

more information, visit gothistory.org.

Please keep us in mind next time.Kurt BegalkaUnion, Ill.

Editors note: Thanks for sharing!

We appreciate hearing from readers

about subjects to feature in the

magazine, so please send your story

ideas to [email protected].

WRITE TO USEmail us at [email protected] welcome any feedback, story ideas,gardening questions or recommendationsfor our events section.
mailto:[email protected]:[email protected]:[email protected]:[email protected]


5/36Spring 2014 ilfbpartners.com 3

14

CONTENTS

Every Issue5 PRAIRIE STATEPERSPECTIVEA look at the farmers

close relationship with rain

6 ALMANACHop on over to Galenas

moonlight frog walk

17 COUNTRY WISDOMDebt-management advice

for young adults

18 WATCH US GROWChicago mom examines

how food is raised

24 RECIPESSpring into the season with

a fresh, fruity luncheon menu

28 GARDENINGTips for newbie vegetable

gardeners help develop

a green thumb

ON THE COVERPhoto by Michael TedescoPatty Hanson and Blosom the cowat Memory Lane Crafting Retreatin Orangeville, Ill.

Features

8 Farm Fresh on the MenuPartnerships bridge the gap from ranchto restaurant

12 Spring House GreeningAg-based products offer performance-based sustainability

14 Get Your KicksClassic cars, Route 66 and free museumsdrive travelers to Pontiac

20 A Trip Down Memory LaneOrangeville woman turns fathers farminto crafters oasis

24

MORE ONLINE

Watch videos, listen to podcasts,read stories and browse photos

atilfbpartners.com.
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VOLUME 6, NO. 2

AN OFFICIAL MEMBER PUBLICATION OF THE ILLINOIS FARM BUREAU

ILLINOIS FARM BUREAU

Publisher Michael L. Orso

EditorChris Anderson

Production ManagerBob Standard

Photographic Services DirectorKen Kashian

PresidentRichard Guebert Jr.

Vice PresidentDavid Erickson

Executive Director of Operations, News & Communications

Chris Magnuson

Content Director Jessy Yancey

Content Coordinator Rachel Bertone

Proofreading Manager Raven Petty

Contributing WritersJoe Buhrmann, Charlyn Fargo,Celeste Huttes, Jessica Mozo, Jan Phipps, Martin Ross,

Carmen Shaffer, Joanie Stiers

Creative Services DirectorChristina Carden

Lead DesignerStacey Allis

Creative Services TeamBecca Ary, Jackie Cuila,Laura Gallagher, Lindsey Higgins, Alison Hunter,

Kacey Passmore, Kris Sexton, Jake Shores, Matt West

Photography DirectorJeffrey S. Otto

Photography TeamJeff Adkins, Michael Conti, Brian McCord,

Wendy Jo OBarr, Frank Ordoez, Michael Tedesco

Videography TeamMike Chow, Mark Forester

Web Creative DirectorAllison Davis

Web TeamDavid Day, Erica Lampley, Nels Nos eworthy,

Jill Ridenour, Richard Stevens

I.T. Director Daniel Cantrell

Ad Production ManagerKatie Middendorf

Senior Graphic Designer Vikki Williams

Ad ProductionKrystin Lemmon, Patricia Moisan

Controller Chris Dudley

AccountingDiana Iafrate, Maria McFarland, Lisa Owens

County Program CoordinatorKristy Giles

Agribusiness Marketing DirectorSara Quint

Chairman Greg Thurman

President/Publisher Bob Schwartzman

Executive Vice PresidentRay Langen

Sr. V.P./OperationsCasey Hester

Sr. V.P./Agribusiness Publi shingKim Holmberg

Sr. V.P./Agribusiness SalesRhonda Graham

Sr. V.P./DigitalMichael Barber

Illinois Farm Bureau Partners is produced for the Illinois Farm

Bureau by Journal Communications Inc., 725 Cool Springs

Blvd., Suite 400, Franklin, TN 37067, (615) 771-5557.

All rights reserved. No portion of this magazine may bereproduced 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, Bloomi ngton, IL 61702.

Periodicals postage paid at Bloomington, IL 61702 and

additional mailing offices.

The individual membership fee of the Illinois Agricultural

Association inc ludes payment of $3 for a subscription to

Illinois Farm Bureau Partners.

Farm. Family. Food. is used under license of the Minnesota

Farm Bureau Federation.

POSTMASTER: Send change of address notices on Form 3579

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

IL, 61702-2901.

Member

Association of Magazine Media

Member

Custom Content Council

Please recycle this magazine

RECIPES, TIPS AND FOOD FOR THOUGHT

Browse spring recipe ideas at farmflavor.com

grow, cook, eat, learn

AMAZING ASPARAGUS

Spring means asparagus, and you can find a variety

of simple recipes starring this spring vegetable on

our website at ilfbpartners.com/asparagus.

ilfbpartners.comVISIT OUR WEBSITE FOR VIDEOS, STORIES, RECIPES AND MUCH MORE

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Half the icons added to my smartphones home screen

pertain to precipitation.

Two provide one-touch access to my favorite radar

and the extended weather forecast. A third requires just

two touches for a map that exhibits rainfall totals for

our region.

And Im a farm mom, not your meteorologist on your

local TV or radio station.

Yet in many ways, my farm familys

relationship with rain resembles that

with our children. Rain sometimes

wakes us in the night. We express

disappointment in its misbehavior.

We praise its good deeds. Family and

friends talk about what its been up to.

We check in while on vacation. And

often my family notes its activities on the calendar.

I thought little of our interest in rainfall until my

British brother-in-law called us on it. The fascination

became evident on a family trip with my in-laws. We had

traveled 365 miles from the farm and still obsessed over

rainfall reports from home. I doubt he can label this an

American obsession, but he can call it a farm one.

Newspapers, TV and radio stations headline floods

and drought. My farm family also discusses every spitting

rain, nice shower and downpour in between. A rainfall

event initiates brief phone calls, emails or texts to

relatives and farm friends. It frames face-to-face farm

conversations. We talk about the rainfall total at our

house, discuss the difference at the farm to the west

and retell reports from the north. On a drive, we observe

moisture changes on the roadways or fields we pass.

More importantly, we discuss its impacts to particular

corn and soybean f ields.

On the farm, our relationship with rain extends

beyond a supply of well water for an evening bath. Rain

sustains life for our crops and our livelihood. We become

in tune with our space on earth and its moisture needs.

At an early age, my parents taught us to respect rain

and its uncontrollable nature. Mom discussed its

development on the horizon. Over time, we learned to

read radar images and understand

rains behavior. We also absorbed

rain-name terminology: a good

soaker or nice shower, a beater

or gully washer. Sometimes spit

or enough to wet the sidewalk.

Just as a beating rain cancels

spring baseball games, it can

damage or kill recently planted

seedlings. Yet at the right time and amount, a much-

needed rain can boost the yields from the crops we

plant. The farm community cal ls this summertime

shower a million-dollar rain.

Rain maintains creek flows for Grandpas grazing

cattle to drink. A fraction of an inch settles the dust on

our gravel road. A similar amount can add moisture to

over-dried soybeans waiting in pods ready for harvest.

We know an inch will turn the lane in a local field to

mud. The same precipitation draws the kids to puddles

and adults to rainy-day jobs indoors.

In the night, I sometimes wake to watch how

desperately needed rain falls on our crops stressed by

excessive heat. Gentle rains can break the crust after a

beating rain hardened the soil. By fa ll, we swiftly harvest

ahead of any storms that approach.Expect a few smartphones to aid the observation of our

rain gauges perched on fenceposts.

Farmers monitor precipitation as closely as their crops

Relationship With Rain

Rain sustains life for our

crops and our livelihood.We become in tune withour space on earth andits moisture needs.

ABOUT THE AUTHORJoanie Stiers, a wife and mother of two, writes and works on a farm in west-central Illinois.Every spring, the farms rain gauges move from winter storage to their fence post perches.

PRAIRIE STATE PERSPECTIVE


8/36

ALMANAC

Strawberries grow in all 50states.The U.S. produces more strawberries

than anywhere else in the world.

FARM FOCUS

Strawberries are perennials,

planted in the spring.

Strawberries The strawberry is a memberof the rose family.

STRAWBERRIESare the first fruit toripen in the spring. U-pick strawberrypatches typically open in mid- to late Mayin southern Illinois and early to mid-Junein northern Illinois.

1.June bearing

or spring bearing

2.everbearing

3.day neutral

THREE TYPES OF STRAWBERRIESGROW IN ILLINOIS:

Source: University of Illinois Extension Service

200average number of seedsin a single strawberry

55number of calories in1 cup of strawberries.

They also contain a largeamount of vitamin C.

94percentage of U.S.

households that consumestrawberries

Ribbit, RibbitDo you know the difference between frogs and toads?

Hop on over to the Galena area this April to find out

during the annual Fantastic Frogs and Friends

moonlight frog walk.

Jo Daviess Conservation Foundation hosts the

educational event in northwestern Illinois. It begins

with a toast to the spring season and an informational

session where youll learn how to identify frogs and

toads by their sounds. Attendees meet under the Meeker

Street footbridge and stroll along the Galena River

Trail while listening to the hearty croaks of a number

of frog species. Afterward, guests will hike toward theBuehler Preserve, looking and listening for the species

of amphibians mentioned in the session.

The free event, perfect for kids and adults alike,

takes place at 6 p.m. on April 25. Be sure to dress

appropriately and bring your own flashlight and

minnow nets. For more information, visitjdcf.org.

6 Illinois Farm Bureau



Bridging the GapIllinois residents may expect fewer

traffic jams in the future, thanks to the

brand new Stan Musial Veterans Memorial

Bridge set to open in early February.

The cable bridge, part of a traffic reliefproject that Illinois and Missouri officials

have been planning for decades, spans

the Mississippi River and will connect

downtown St. Louis with southwestern

Illinois. This bridge may reduce

congestion and reduce the potential

for accidents and unnecessary fuel

use on the Poplar Street Bridge, which

previously served as the only urban

interstate connecting Illinois

and Missouri.

Learn more about the bridge project

atnewriverbridge.org .

Made in Illinois

Art AppreciationFormed in 1957, the Geneseo Art League welcomes

all forms of art and artists who have an interest in

encouraging a creative environment.

The founding group of artists came together as a support

group to foster the arts in the small community of Geneseo

in northwestern Illinois. The not-for-profit group currently

has 30 active members who work year-round to promote

the importance of the arts.

The League sponsors annual events, including the Maple

City Fine Arts Show held throughout the month of May.

The event draws amateur and professional artists from as

far away as 100 miles to show off their impressive creationsin hopes of winning one of the shows prestigious awards.

For more information on the Geneseo Art League and the Maple City Fine Arts Show, visit geneseoartleague.com.

Taylorville TreatsLocated in the central Illinois town of Taylorville, In Good Taste

candy company serves up homemade sweets and treats perfect

for every occasion.

Marla Brotherton began creating her confections as tasty

gifts for her sons teachers, and over the years it became her

passion. Her classic caramel candies started it all, but today

she makes a number of delicious

goodies, such as chocolate-

covered pretzels, truffles and

much more. In Good Taste also

offers seasonal gift baskets,

including beautiful arrangements

for Easter.

Learn more about In Good Taste

and its products at (217) 820-1130

or ingoodtaste-taylorville.com .

Fun at Castle FinnRaise your glass to scenic views and exciting events at Castle Finn Vineyard & Winery in the eastern Illinois city

of Marshall. Established in 2010, the winery combines its delicious wine, which it produces and bottles on site,

with fun events including murder mystery dinners, music nights, wine festivals and more. The venue also has a

large banquet hall used for events and weddings.

Castle Finn is open Tuesday through Sunday, and closed on Mondays. For more information and specific hours

of operation, call (217) 463-2600 or visitcastlefinnwinery.com .
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If you think a home-cooked mealremains the only way to enjoylocally grown food, think again.Many of todays restaurants buildtheir menus around local fare andpartner with local farmers to bringthe farm freshness of foods directlyfrom the country to your fork.

The farm-to-table movement is hot right now people are really interested in buying food locally

and supporting local farmers and growers, says Katie

Bloomfield, manager/owner of Q7 Ranch in Marengo,

located in McHenry County northwest of Chicago.

A lot of restaurants want to be part of that trend.

And so does Bloomfield, who provides beef, chicken

and turkey from animals that graze on grass to about a

dozen restaurants in the Chicago area.

[These restaurants] realize the quality of the

product, says Bloomfield. Our meat couldnt get

any fresher it goes directly from the butcher to

the restaurant.

Farmhouse Tavern in Chicago sources many

of its ingredients from Illinois farmers.



on the Menu

Farm FreshPartnerships bridge the gap from ranch to restaurant

STORYBYCeleste Huttes | PHOTOGRAPHYBYWendy Jo OBarr & Michael Conti

Her customers include the Farmhouse Tavern, afamily-run Chicago eatery with a f lair for local fare.

We like to call it farm-to-tavern, of course,

says co-owner Ferdia Doherty, who buys a variety

of food products locally, including meat, fish, vegetables,

fruit, flour, maple syrup even beer and wine. When

partnering with a local farmer, Doherty looks for local,

family-run operations.

As he says, Its important for us to know where

everything comes from, how it is prepared by the

farmers and how far its traveled.

Of course, the shorter the distance, the fresher

the food.

And fresh serves as the main ingredient in aMeatheads Burgers & Fries meal. This family-friendly,

Illinois-based restaurant chain offers fresh, made-to-order

favorites such as burgers and hot dogs.

Our beef is sourced from the Midwest and is 100

percent Certified Angus. We also use locally sourced

produce, says Joe Sanders, director of marketing for

Meatheads. We strive to serve as minimally processed

food as we can, so the shorter distance from farm to

table, the better.

While the restaurants benefit from fresh products,

farmers like Bloomfield can benefit from a steady cash

flow by working directly with a restaurant.



Beyond that, they lend major credibility to our

products, Bloomfield says. So much so, that patrons

of the Farmhouse Tavern have been known to seek outQ7 Ranch products after tasting them at the restaurant.

The Farmhouse Tavern places weekly orders for Q7s

beef from cattle pastured on grass typically ribeyes,

ground beef and the occasional New York strip all

delivered the day after butchering.

Bloomfield favors the specially seasoned ribeye prepared

by head chef Eric Mansavage, whom she calls a genius.

Its really cool to get to see everything theyre doing

with our product Im always amazed and impressed,

Bloomfield says. She also notes an added bonus: They

act like Im a celebrity. It makes me feel really good thatthey appreciate what theyre getting from us and doing

something special with it.

Each side of the partnership shows an

equal commitment to quality, another perk

of these partnerships.Meatheads is passionate about everything we do,

and we know its all in the details. We enjoy working

with farmers and suppliers who feel the same about

their business, Sanders says. We also find that

partnering with local companies allows us to live

out our passion for supporting our communities.

But one of the biggest benefits, Bloomfield says,

prevails simply in the camaraderie she has with the

restaurants she supplies.

We all try to promote each other. Its more about

community than business, she says. Its a feel-goodthing all around for the restaurant, customer, chef

and farmer.

CHICAGOBrowntrout

You dont have to fish forhealthy choices at this family-friendly establishment. Offeringcasual, comfortable fine dining,

Browntrouts seafood and meatscome from waters and farms withflavors that speak for themselves.browntroutchicago.com

City Farms Market & Grill

Who says comfort food cant

be healthy? This farm-to-tablerestaurant serves up healthychoices ranging from pancakesto pot roast. cityfarmsgrill.com

Farmhouse Tavern

With locations in Chicago andEvanston, this craft tavern bringsyou the best of the Midwest.Reclaimed dcor and furnishings

create a cozy, elegant ambiance and everything from condiments

to sodas are made from scratch.farmhousechicago.com

Meatheads Burgers & Fries

With more than a dozen locationsin central and northern Illinois,

Meatheads focuses on simpleAmerican classics. Made with

local Angus beef, they serveburgers with a smile and

without fillers or additives.

They even bake the bun locally.meatheadsburgers.com

ST. LOUISFarmhaus Restaurant

Specializing in small plates

and tasting menus, Farmhauscreates edgy cuisine using

seasonal, organic ingredients.The restaurants take on

Southern and Midwesterncooking turns out as freshas its ingredients.

farmhausrestaurant.com

Five Bistro

Engage all five of your senses

at this unique American bistro

that does everything from thebutchering to the bread making

on site. Seasonal cuisine

spotlights the flavors ofthe region. fivebistro.com

Local Harvest Caf

The name says it all at Local

Harvest Caf & Catering, which

aims to share the pleasures of

seasonal eating and supportssmall local farmers with items

such as chorizo pot pie and

trout caught nearby.localharvestcafe.com

A FLAIR FOR LOCAL FAREEateries from Chicago to St. Louis embrace the farm-to-table concept. Many of these restaurants changetheir menu daily or seasonally, so youll never run out of ways to satisfy your taste for local food.

Clockwise from top:Meatheads Burgers & Fries, an Illinois-based franchise, relies on Midwest farmers for Angus beefand local produce used on its burgers; a BLT and salad at Farmhouse Tavern in Chicago features meats, fruits and

vegetables from regional purveyors; peppers and other produce grow in Farmhouses own rooftop garden.



GREENINGSpring House



Ag-based products offer

performance-based sustainability

As you move through the bland beige

kitchen, you decide to finally attack that

paint job youve been putting off since fall

right after the morning coffee, of course.

As you plunge into the clean, cool spring

air, you realize the driveway could use a

little freshening up, too.

Now, how about doing it all just a little

greener, a bit more sustainably? Save a barrel

or two of petroleum while putting a bushelor two of corn or soybeans to work?

Improve the worlds environmental

footprint at your own doorstep?

With more homeowners embracing

the do-it-yourself philosophy of rehab

and renovation and the allure of a greener

lifestyle, a selection of new biobased

products continues to emerge. Companies

ranging from Illinois-based Franmar

Chemical to chemical giant DuPont

want to capitalize on that demand.Kathryn Lee, global marketing manager

for DuPont Industrial Biosciences Sorona

line of corn-based polymers, fibers and

textiles, deems the commercialization of

Sorona-based carpeting one of our great

success stories.

Sorona production offers a 30 percent

reduction in energy use and a 63 percent

reduction in greenhouse gas carbon dioxide

emissions compared to petroleum-based

materials such as nylon. DuPont has

partnered with Mohawk to produce

Sorona-based carpeting marketed in North

America under the SmartTrend brand and

now in Europe as AMAIZE. Lee stressed

Sorona serves as merely a starting point

for what she hopes will prove a large and

profitable pipeline of innovation to come.

Sorona is just one example ofsustainable solutions using biotechnology,

renewable feedstocks and biobased materials

and building blocks to really meet the needs

of a growing global population, she says.

Yes, its biobased and its renewably

sourced, but on top of that you get some

great performance advantages and attributes

which, at the end of the day, are what are

going to win over consumers.

Like DuPont, Franmar is developing a

global market for its soy-based products.Headquartered in Bloomington, Franmar

has enjoyed market growth in gel solvents

for paint removal from floors, walls and

furniture, according to marketing director

Jason Davenport with no smells or

hazards. Franmar also makes mastic

removal products that replace mechanical

or petroleum alternatives for cleaning

residual carpet adhesive prior to renovation.

The companys VeraSafe concrete etcher

effectively sands driveways for refinishing.

You cant find Franmars products in

the big-box home improvement outlets,

as owner Frank Sliney subscribes to

supporting smaller chains such as

True Value and Ace Hardware, as well as

mom-and-pop stores. Nearly 90 percent

of the companys sales are in the U.S., but

its customer base now extends to Australia,

Canada, China and Germany.

Were seeing quite a bit of interest and

growth in people looking for friendly, biobased

replacement products, Davenport says.

As the 6 a.m. alarm sounds,you hop out of bed, padacross the carpet to the closet,pull out your favorite running

gear and suit up.

STORYBYMartin Ross ILLUSTRATIONBYKris Sexton

MORE ONLINELearn more aboutFranmars soy-basedproducts, picturedabove, at franmar.com.For more informationabout other biobasedproducts made fromIllinois soybeans, visitsoynewuses.org. Forbiobased productsmade from Illinois corn,

go tobiopreferred.gov.
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Classic cars, Route 66 and freemuseums drive travelers to PontiacSTORYBYJessica Mozo | PHOTOGRAPHYBYAntony Boshier

KicksYouve never seen a red carpet quite like this. Each May, Pontiac and 12 other

towns along Route 66 roll out the proverbial red carpet to welcome thousands

of visitors for 90 miles of fun. Slated for May 3-4, the annual Illinois Route 66

Red Carpet Corridor Festival encourages families to savor life in the slow lane.

Each town sponsors events over the two days, including festivals, antique andcraft sales, car shows, live entertainment, historic sites, mom-and-pop shops,

and tons of food. Learn more atil66redcarpetcorridor.org.

TAKE THE SCENIC ROUTE

GetYour
http://www.il66redcarpetcorridor.org/http://www.il66redcarpetcorridor.org/http://www.il66redcarpetcorridor.org/http://www.il66redcarpetcorridor.org/



Feeling adventurous? Skip the interstate,

and travel to Pontiac along old Route 66

the Mother Road.

PONTIACS FREE MUSEUMS

Make the Pontiac Visitors Bureau

your first stop. You can pick up maps,

brochures and a VIP button to receive

discounts from local shops. Then explore

Pontiacs four fabulous museums, all of

which have free admission.

The name of both the town and the

automobile brand pay homage to a great

Native American chief named Pontiac. In

2011, a car collector from Oklahoma decided

the town served as the perfect place to open

an auto museum dedicated to the history

of Pontiac and Oakland, another defunct

General Motors brand. Antique and classic

cars, dealer signs, more than 2,000 oil cans,

original design drawings and thousands of

dealer artifacts fill the Pontiac Oakland

Automobile Museum.

Browse thousands of pieces of

memorabilia from the glory days of the

Mother Road at the Route 66 Hall of

Fame & Museum, and hear stories about

life in America from the days when it served

as the nations most important highway.

At the Livingston County War

Museum, youll find uniforms, weapons,films and artifacts about several wars,

including Iraq and Afghanistan, Operation

Desert Storm, the Korean War, Vietnam

War and both World Wars. Take time to

chat with the museums staff, made up of

military veterans who share their f irsthand

experiences and answer questions.

PontiacsInternational Walldog Mural

& Sign Art Museumopened in 2010, paying

tribute to walldogs, artists who painted

signs before electronic mass media.

LOOK FOR LINCOLN HERE, TOO

In its early days, Pontiacs Carpenter

Gothic-style Strevell Househosted Abraham

Lincoln when he worked as a lawyer traveling

the judicial circuit. Today, nine historic

markers around Pontiac explain Lincolns

various connections to the city through

Looking for Lincoln Story Trail Exhibits.

Be sure to check out the cool architecture

of the Livingston County Courthouse,

built in 1875, and the downtown shopping

district, as well as the Murals on Main

Street. Learn about Pontiacs colorful

past by taking a walking tour of the towns

24 outdoor murals.

The town sits on the Vermilion River,

and water recreation includes opportunities

for swimming, f ishing, boating, camping,

hiking and ice skating, depending on the

season. Visitors can also walk over three

swinging pedestrian bridges crossing theriver among the many things you can

only see in Pontiac.

PONTIACMUST-SEES

Route 66 Hall ofFame & Museum

Humiston WoodsNature Center

Pontiac OaklandAutomobile Museum

Livingston CountyWar Museum

InternationalWalldog Mural& Sign Art Museum

Historic DowntownPontiac

Livingston CountyCourthouse

Three SwingingPedestrian Bridges

Abraham Lincoln Statue

Murals on Main Street

10 PONTIACEATERIES

Appletree Cafe

Baby Bulls

Bernardis II

Chillin & Grillin

Elliots Corner Junction

Lydias Cup

Marios Pizza

Old Log CabinRestaurant

Pfaffs Bakery

Pontiac Family Kitchen

Opposite page:A jet skier zooms along the Vermilion River as spectators watch from one of Pontiacs pedestrian bridges.

Above, from left: Antique cars, such as the 1950s Star Chief convertible, fill the Pontiac Oakland Automobile Museum;exhibits at the Livingston County War Museum cover military history from World War I through the present; Pontiac

has 24 outdoor murals, including this one featuring the Strevell House, which hosted Abraham Lincoln in 1860.

If the nostalgia of historic Route 66 calls your name, plan

your next weekend getaway in Pontiac. The town of just under12,000 sits about 100 miles south of Chicago off Interstate 55.



If youre looking for privacy in Pontiac,

dont dine at the Old Log Cabin Restaurant.

We have a lot of regulars whove been

eating here for years, and when tourists

come in, theyre not shy, says Deb Trainor,

chuckling. People want to know who you

are and where youre from. Our customers

are like family.

Her husband, Brad, bought the Pontiac

restaurant from her mother in 1987. Her

mother had owned it since 1973, when

Deb was a junior in high school.

In October, I celebrated 40 years

working here, Deb says.

Originally opened in 1926 as a roadside

lunchroom and gas station called the Log

Cabin Inn, the Old Log Cabin Restaurant

hasnt changed much over the years. Mother

Road memorabilia covers the interior walls,

which still have the original siding.

We get Route 66 travelers from all

over the world, Deb says. Theyve

come from France, Italy, Germany

and Spain.

In addition to the international visitors,

locals flock to the Old Log Cabin for its

hearty, homestyle cooking.

Ninety percent of our food is prepared

from scratch we rarely use canned foods,

Deb says, noting that breakfast represents

their busiest meal. Most customers order

eggs and hash browns with bacon or sausage.

We make skillets, too, but as my husband

says, this is a meat-and-potatoes community.

Cheeseburgers remain most popular at

lunch, though the menu boasts a whole

lot more hot sandwiches and melts, fish,

chicken, pork, steaks, soups, salads and

appetizers. Daily specials include pot roast,

spaghetti, meatloaf, chicken-fried steak and

walleye. Be sure to save room for dessert,

as customers consider the Old Log Cabins

homemade coconut cream and rhubarb pies

local legends.

Rustic Diningon Route 66Old Log Cabin Restaurant serves heaping

helpings of home cooking and friendlinessIF YOU GO...Old Log Cabin

Restaurant

Location:18700 Old Route 66 inPontiac (at the cornerof Aurora Street)

Hours:Monday throughSaturday from5 a.m. to 8 p.m.

Phone: (815) 842-2908route66oldlogcabin.com
http://www.route66oldlogcabin.com/http://www.route66oldlogcabin.com/http://www.route66oldlogcabin.com/http://www.route66oldlogcabin.com/



ABOUT THE AUTHOR

Joe Buhrmann is a Certified Financial Planner certificant and the manager of Financial Security

Field Support for COUNTRY Financial. Visit COUNTRY on the web atcountryfinancial.com.

COUNTRY WISDOM

Only half of Americans still consider college a good

investment, according to the July 2013 COUNTRY

Financial Security Index survey.

Second only to home purchases, college remains one

of the largest investments families will make. Twenty

years ago, less than half of college graduates carried

student loans; today, that number has risen to nearly

60 percent. For those carrying student debt, the average

graduate walks across the stage with a diploma in one

hand and a note for more than $27,000 in the other.

So, whats the strategy for handling this debt?

To manage debt in the best possible way, you must

avoid it in the first place. For those with young children,

save early and save often. College Savings Plans (529s)

can be a great way to accumulate funds in a tax-favorable

manner. Many states offer additional tax benefits if youre

using the state-sponsored plan.

If you already have student loans, recognize that its

not the end of the world, as you can have good debt.

Carrying $25,000 of student loan debt at a 7 percent

interest rate adds $290 per month to a graduates budget

certainly not too onerous, especially when considering

the long-term benefits in the job market of having a

college education. Follow these tips to ensure good debt.

Always be on time with loan payments to build a solid

credit history.

Pay more than the minimum, if possible, in order

to minimize your interest costs. Unsubsidized Stafford

Loans, for example, begin to accumulate interest while

youre stil l in school. While payments arent required,it may make sense to at least pay the interest so the debt

doesnt snowball.

Take your breaks. Subject to income limits, you may be

able to deduct up to $2,500 a year in student loan interest

from your federal income taxes. That can free up extra

cash to help you pay down principal faster.

However, bad debt also exists. According to student

lender Nellie Mae, 31 percent of college seniors have

balances on credit cards between $3,000 and $7,000,

and nearly 10 percent have more than $9,000. Using

credit cards wisely to build your credit history can be

vital to securing a job, accessing the best loan and

insurance rates, and improving your quality of life.

But if youre carrying credit card debt, be sure you

know the basics. Understand the Annual Percentage

Rate (APR), application and late fees, and charges for cash

advances. Try to limit yourself to a single credit card, and

use it only for emergencies. (Pizza and a beach holiday are

not emergencies.) Pay your balances in full each month to

avoid late charges.

With young adults, the toughest steps may be more

psychological than financial. Prior to graduation, their lives

have been shaped since kindergarten by a series of short

sprints of time in the form of four-month semesters. Now,

suddenly, theyre adults facing a 50- or 60-year marathon

with goals equally long. The first steps may be shaky and

uncertain with a desire for a life like their parents. But with

the help of a parent or trusted adviser to guide them, thosesteps can soon become solid and confident in building a

tangible plan to meet all of lifes goals.

Tips for young adults to manage debt

Dollars and Sense

To manage debt in the best possible way,you must avoid it in the first place.
http://www.countryfinancial.com/http://www.countryfinancial.com/http://www.countryfinancial.com/http://www.countryfinancial.com/http://www.countryfinancial.com/


20/36

Chicago mom examineshow food is raised duringfarm visits

The

Powerof Food

STORY BY Joanie StiersPHOTOGRAPHY BY Wendy Jo OBarr

WATCH US GROW

18 Illinois Farm Bureau



Diane Letson once sold food

service products to restaurants

and hotels for General Foods. Now,

she works with supermarkets and

warehouse/club stores to secure food

donations for the hungry through

Feeding America, the nations leading

domestic hunger relief charity.

Meanwhile, she gardens as much

as her urban yard allows on the north

side of Chicago. And she loves to

cook and bake, especially from

scratch. The actions express love

and care for her husband, Matt,

and daughter, Brooke.

Without a doubt, food is her forte.

I do believe that food is very

powerful, Letson says. Food can

delight, it can comfort, and obviously

sustain and boost energy.

Yet, she was missing an element:

how farmers grow and produce food.

Letson served among 24 moms in

the 2013 class of Field Moms as part

of the Illinois Farm Families (IFF)

program. She filled some of that void

as she toured four Illinois crop and

livestock farms.

I wanted to learn more about

challenges farmers face, how food is

grown and how livestock is kept and

handled, she says. Its been a great

learning experience, not only for me as

a shopper, a cook and as a mother, but

it also gives me a better appreciation

for how our food banks work with

the agricultural community.

She discovered that farmers use

global positioning systems and other

technology to provide nutrients and

protect plants based upon needs. She

witnessed the farmers commitment

to land stewardship and families. She

learned even winter months become

busy with repairs, maintenance and

records analysis.

It strikes me that it is much more

scientific than I think the average

consumer or American would know,

she says. Ive also been struck by the

commitment of the farmer and the

families on the farm to being incredible

stewards of the land, water and air.

She took the information back to

Chicago, where she told her friends and

colleagues about the hard work, science

and complexity of todays farms.

I look at our food a little

differently now in the grocery store,

she says.

To learn more about IFF, go to

watchusgrow.org.

Diane Letsons work with Feeding America keeps her busy, but she still finds

time to cook meals with her daughter, Brooke. She wanted to learn moreabout how farmers grow food and care for animals, so she connected with theIllinois Farm Families program to visit four crop and livestock farms in 2013.

FEEDING AMERICABY THE NUMBERS The most recent statistics

show 15.2percent ofIllinoisans and 22.2percent of Illinoischildren are consideredfood insecure.

Eight Feeding Americafood banks serve all Illinois

counties through 2,599

charities, such as foodpantries, low income youthprograms and shelters.

Illinois Farm Bureaus (IFB)Young Leaders program,made up of Illinoisans aged18 to 35 with a passion foragriculture, gathered

68,715pounds of food,donated nearly $787,000and volunteered 2,006hours for Feeding Americalast year.

The American Farm BureauFederation recognized IFBsYoung Leaders for collectingthe most funds donated andas runner-up among otherstates in hours volunteered.

Sources: Feeding America,

Illinois Farm Bureau

ILLINOIS FARM FAMILIES

We are Illinois farmers who supportIllinois Pork Producers Association,Illinois Corn Marketing Board,Illinois Soybean Association, IllinoisBeef Association and Illinois FarmBureau through farmer membershipand checkoff programs. We arecommitted to having conversationswith consumers, answering theirquestions and sharing what reallyhappens on todays family farms.More than 94 percent of Illinoisfarms are family owned andoperated. We are passionateabout showing consumers how

we grow safe, healthy food fortheir families and ours.

PHOTO PROVIDED BY KEN KASHIAN, ILLNOIS FARM BUREAU
http://www.watchusgrow.org/http://www.watchusgrow.org/http://www.watchusgrow.org/



Orangeville woman turnsfathers farm into crafters oasis

A 2,000-pound cow named Blosom greets visitors

to the retreat, certainly mak ing an impression for

the many who say this marks their f irst experience

on a farm.

I named the retreat Memory Lane because this place

was designed to create wonderful memories for thosewho stay here, says owner Patty Hanson.

She opened the farm as a retreat after the passing of

her father, Gene Meads. A retired milk inspector, Meads

always wanted to own and work on a farm, so in 1989,

he bought the neglected property in rural Stephenson

County. His friends and family members thought he

was in over his head, Hanson recalls , but her father had

a vision. He gutted the house, keeping only the original

stone fireplace, and had ash trees milled for the

Patty Hanson turned her fathers farm into a retreat thatopened in 2011. Visitors come for scrapbooking, baking

and other activities while enjoying the scenic beauty.

A Trip Down

A small lane off a gravel road leads

to the Memory Lane Crafting Retreat,nestled in the beautiful rollingcountryside just outside of Orangevillein northwest Illinois.

Memory Lane

STORYBYCarmen Shaffer | PHOTOGRAPHYBYMichael Tedesco



Visitors can escape the city to take part in fishing and other rural recreation at Memory Lane Crafting Retreat, a working

farm located about two hours northwest of Chicago in rural Stephenson County.

remodel, which included

modernizing the kitchen. He also

tore down a few unsalvageable sheds

and expanded the pond.

Meads had helped on his

grandparents farm as a young man

but never lived on one himself. Still,

Hanson says, he always liked to

tinker and figure things out

so he welcomed the transition

to farm life.

When Hanson and her family

moved back to Orangeville in 2001,

she helped her father on the farm,finding the work and lifestyle a

comfortable fit.

Meads passed away suddenly in

2010, leaving his daughter to manage

the farm and house. Selling or renting

the property didnt seem like the

right thing to do after her father had

spent so much time and energy creating

such a lovely place, Hanson says.

She decided the farmhouses

natural light and open floor plan

would make a wonderful craf t

retreat for women to come and

quilt, scrapbook, have Bible study

or bake cookies for the holidays.

The retreat officially opened in

2011 and accommodates up to

nine people.

Dad would love to see so many

people enjoying the house, she says.

Hanson brought in 5-foot tables,

comfortable chairs and natural-light

lamps for groups to work well into

the night. The table space doubles

as plenty of cooling space for guests

making large batches of cookies.

She also decorated the home

with family heirlooms : family

portraits adorning the walls, an

antique sewing table next to the

stairs and her great-grandmother

Lois needlepoint works hanging on

the walls and woven into the seats

of chairs. Outside, the wraparound



MAKE YOUROWN MEMORIESMemory Lane CraftRetreat is located inOrangeville, about 20minutes northwest ofFreeport and two hoursnorthwest of Chicago.To book a reservation,call (815) 868-2363 oremail [email protected]. To learnmore, visit memorylanecraftingretreat.com .

porch overlooks the man-made pond, the

hayfield and the barn all of which frame

the sunset.

Women come in from the city [Chicago]

and love to watch the hay being baled, says

Hanson, noting that often her visitors have

never before stepped foot on a farm.

Meads began raising heifers in the late

1990s and had as many as 53 head of cattle

at one point, while Hanson raised ponies for

her three children to show in competitions.

The farm still has about 13 ponies, countless

cats and Blosom, a Holstein who became

a mainstay even after Hanson learned thecow couldnt bear calves.

Today, the 13-year-old Blosom

functions as the ambassador of the farm,

often adorned with a hat for the holidays

or special occasions a practice she

doesnt seem to mind.

The ladies always ask how Blosom is

doing, Hanson says.

Hanson loves to visit with the women who

come to stay, and many groups return for the

scenery and wonderful accommodations. She

knows her father would be tickled at

what she has done with his home and

all of the new memories created by the

myriad of quilters, scrapbookers and other

guests who have spent time at the retreat.

What he created, I maintain in his

memory and his honor, she says.

Krista Fry, top, attends a quilting excursion at Memory Lane. Owner Patty Hanson, bottom right, welcomes crafters

and other guests, many of whom say this marks their first experience seeing cows up close or even visiting a farm.
mailto:%[email protected]:%[email protected]:%[email protected]:%[email protected]://www.memorylanecraftingretreat.com/http://www.memorylanecraftingretreat.com/http://www.memorylanecraftingretreat.com/http://www.memorylanecraftingretreat.com/http://www.memorylanecraftingretreat.com/mailto:%[email protected]



FruityFreshHoney-Lime Fruit Salad



Spring into the season with a delicious,nutritious light luncheon menu

Not only do early signs of these fruits and

vegetables welcome the season, but they also

contribute to a healthy diet.

Strawberries are one of the top seven

foods you can eat for vitamin C, says David

Grotto, a registered dietitian from Chicago

and author of the book The Best Things You

Can Eat. A 1-cup serving gives you more

than 160 percent of the daily value for

vitamin C, and theyre a great source of

fiber. The shocker is even though they

are so sweet, theyre one of the lowest

sugar foods you can eat.

Studies show strawberries serve as

a rich source of vitamins, minerals and

phytonutrients. And for some time now,

cell and animal studies support the many

benefits of consuming strawberries for heart

and brain health. Human data also shows

that eating strawberries will increase the

amount of antioxidants you have on hand

to battle disease.

Rhubarb also provides plenty of

vitamin C. The bright pink stalks ofthis tart vegetable complement the

sweetness of strawberries, as weve

demonstrated with our Strawberry-Rhubarb

Angel Food Cake.

In fact, the versatile strawberry pairs

well with a number of other ingredients

ranging from fruits to nuts, which also

pack a nutritional punch. Walnuts provide

a myriad of nutrients, including copper,

manganese, iron, magnesium and phosphorus.

They are rich in omega-3 fats compared

to any other nut, Grotto says. Walnuts

are also an excellent source of vitamin E,

particularly from gamma-tocopherol, which

a study showed may reduce the growth of

colon cancer cells in vitro.

The nut received one of the first U.S.

Food and Drug Administration qualified

health claims back in 2004. Research

supported (though did not conclude)

that eating 1.5 ounces of walnuts per

day as part of a healthy diet could reduce

the risk of coronary heart disease.

From salads to sweets, the following

recipes add the perfect touch to seasonal

celebrations such as graduations, MothersDay or any occasion that calls for a light

luncheon menu. Happy spring!

Spring encompasses so many wonderful moments, fromthe hint of asparagus spears peeking through the soil tothe ripening of the first strawberry. I grew up on a farm incentral Illinois, where we grew both of these in our garden.

SEE MORERECIPES ONLINEWhats your favoritespring recipe? Share itwith us in the commentssection of ilfbpartners.com/spring-recipes, oremail us at [email protected]. We may

consider featuring itin a future issue!

STORY& RECIPESBYCharlyn FargoFOODSTYLINGBYMary CarterPHOTOGRAPHYBYJeffrey S. Otto

ABOUT THEAUTHOR4-H helped CharlynFargo get her start infood. Her love for theculinary arts helped herland a job as food editorof the State Journal-

Register, a daily paperin Springfield, andeventually a mastersdegree in nutrition. Nowa registered dietitian,she teaches nutritionand baking at LincolnLand CommunityCollege and consultsas a dietitian.
http://www.ilfbpartners.com/spring-recipeshttp://www.ilfbpartners.com/spring-recipeshttp://www.ilfbpartners.com/spring-recipeshttp://www.ilfbpartners.com/spring-recipesmailto:%[email protected]:%[email protected]:%[email protected]://www.ilfbpartners.com/spring-recipeshttp://www.ilfbpartners.com/spring-recipes



Strawberry, Mozzarella& Walnut Salad

cup olive oil

2 tablespoons balsamic vinegar

teaspoon salt

teaspoon freshly ground black pepper

1 teaspoon Italian seasoning

1 heart of romaine lettuce, cut up or torn into

bite-size pieces (3 cups)

3 cups fresh spinach

2 cups (1 pint) fresh strawberries, hulled and sliced

cup (6 ounces) fresh mozzarella cheese, sliced cup (2 ounces) walnuts, broken into small

pieces

cup lightly packed fresh basil leaves, cut into

ribbons (chiffonade)

1. In a small bowl, whisk together the oil, vinegar,

salt, pepper and Italian seasoning. Place the lettuce and

spinach in a large bowl, and toss with half the dressing.

2. In a separate bowl, toss the strawberries with

the remaining dressing. Add the strawberries, cheese

and walnuts to the salad. Sprinkle the basil on top.Makes 4 servings.

Honey-Lime Fruit Salad

1 cantaloupe, peeled, seeded and cut into cubes

2 cups (1 pint) fresh strawberries,

hulled and sliced

4 medium kiwi fruit, peeled and sliced

2 cups (1 pint) blueberries, washed cup chopped pecans

4 tablespoons fresh lime juice

4 tablespoons fresh mint leaves, finely chopped

3 tablespoons honey

1 teaspoon freshly grated lime zest

1. Place all of the fruit and pecans in a large bowl. In

a small bowl, whisk lime juice, mint, honey and zest.

2. Just before serving, pour the dressing over the fruit,

and stir to combine.

Makes 6 servings.

cup sliced almonds

cup nonfat plain yogurt

2 tablespoons mayonnaise

salt and freshly ground black pepper, to taste

1 teaspoon curry powder

2 cups cooked chicken breasts (about 1 pounds)

1 cup red grapes, cut in half

cup fresh parsley, chopped

pita chips, crackers, bread or pita pockets,

for serving

1. Toast the almonds in a small dry skillet over medium-

high heat, stirring occasionally until fragrant, about

2-3 minutes. Set aside.

2. In a large bowl, mix together yogurt, mayonnaise,

salt, pepper and curry powder. Fold in the chicken,

grapes and parsley. Refrigerate chicken salad mixture

until ready to serve.

3. Serve as a dip with pita chips or crackers. Alternately,

serve with mixed lettuce greens as a sandwich on

whole-wheat bread or inside pita pockets.

Makes about 3 cups.



GARDENING

Tips for newbie vegetable gardenershelp cultivate a green thumb

Beginner

Success

Choosing the correct site will make thedifference between success or failure. Think

sun, lots of sun you need a minimum of

eight hours a day. You also need easy access

to water, so if your only outdoor faucet exists

on the east, dont put your garden on the west.

Next, prepare the soil by removing

everything that doesnt belong, and work in

some organic matter. Well-rotted manure or

compost works great. Normally, I discourage

mechanical tillage, but digging up a new site

and incorporating organic matter requires

the extra power of a tiller.

If the sunniest spot in your yard holdsthe worst soil, consider building a raised

bed, which consists of a garden built on top

of your native soil. Not only will it keep the

grass out, but you can tailor the soil to your

needs. (Learn more about building a raised

bed at ilfbpartners.com/raised-beds.)

Then head to the nursery to purchase

your plants. March right past those tempting

seed packet displays with their glossy

cover photos, and continue outside to the

transplants. Seed starting requires a lot of

work. Some, such as tomatoes, start their

Abbot Walafrid Strabo said, Get a garden! What kind youmay get matters not. Following a popular trend to grow yourown food, how about starting a vegetable garden? Try thesesteps to ensure a successful first year.

ABOUTTHE AUTHORJan Phipps is aUniversity of IllinoisExtension MasterGardener. She farms,gardens, writesand podcastsnear Chrisman.



ASK AN EXPERT

QCan I reuse lastyears potting soil?AAbsolutely. Dumpit out, mix in somefresh peat and fertilizer,put it back in your

container and youare ready to plant.

QIs spring a good

time to transplant

bluebells from a

nearby woods?

AIt is better to leavebluebells in theirnatural habitat unlessyou know slated

construction will destroythem. Moving plants outof the wild to cultivated

areas is taboo.

Email your gardeningquestions to Jan at

[email protected].

early life inside where most homes dont

have enough light, causing them to become

leggy as they reach toward the sun. The

vegetable seeds you start outside have

to be kept moist until they germinate

and develop some roots. Babysitting

them on hot, windy late spring days

gets old in a hurry. So, for your first

year, stick with transplants. Someone

else went to the trouble of getting them

up and growing for you. Take advantage

of the head start.

Time to plant. Sprinkle a balanced

fertilizer (labeled 10-10-10, with 10 meaning

the percentage of nitrogen, phosphate and

potash, respectively) where you are planting,

and work it into the top several inches of soil.

If the transplant comes in a plastic container,

pop it out. Follow the instructions for planting

distance and depth. Gently pry apart the

roots, open a hole in the soil, put the plant

in, pat the soil around the root ball and water.

Some transplants come in a pot made of peat

moss that can be planted directly in the soil.

Bottom line: follow directions on the small,

plastic descriptors that nurseries poke in

transplant containers.

Save mulching for the final step. Choose

something that will compost in place over the

next year, such as grass clippings, shredded

leaves or straw that results from harvested

crops such as wheat and sold in rectangular

bales at many nurseries. Losing a garden to

weeds can discourage any gardener, new or

experienced, and mulch shades weed seeds so

they dont receive enough sun to germinate.

Mulch also conserves water and keeps the soil

at an even temperature to benefit your

growing veggies.

You did it. You got yourself a garden.
mailto:[email protected]:[email protected]


32/36

2013 Illinois Farm BureauMember

Photo Contest

Members Choice Award&

2ndPLACE I Love IllinoisTheresa Luitjohan/Clinton County

Grand PrizeAlyson Lentz/Ogle County


33/36

134Photo_

To view all entries from this years contest, visit www.ilfbphotos.org

1stPlace

Beyond The Fence

1stPlace

Celebrations

Larry Nelson/Stephenson County

Crystal Hayes/Montgomery County

Honorable MentionSuzanne BrookWayne County

Honorable MentionDustin WebeMonroe County

Honorable MentionDiane Singler

Montgomery County

2ndPlaceBeyond The Fence

Megan Coffman/Macon County

2ndPlace

Celebrations

Diana Kestel/Will County

1stPlace

I Love IllinoisDiana Flores/McHenry County
http://www.ilfbphotos.org/http://www.ilfbphotos.org/


34/36
http://www.watchusgrow.org/


35/36

Tulips bloom in front of the DeKalb CountyCourthouse in downtown Sycamore.

PHOTOGRAPHY BY ANTONY BOSHIER

Spring 2014 ilfbpartners.com 33


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Spring 2014: ILFB Partners

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