Wagner TalesLife and Work on a 1920s Dairy Farm | Spring 2014

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In This Issue

Far right: image by Antique Farming

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From the Directors Desk Pg. 3

Friends of Wagner Farm Highlight Pg. 4

A Day as a Farmers Market Manager Pg. 5

Ten Things You Might Not Know About Roosters Pg. 8

Cats at the Farm Pg. 10

Exploring Farms Across Europe Pg. 11

Tractor Talk Pg. 14

Happenings at the Farm Pg. 15

Wagner Tales is a publication by Historic Wagner FarmForward any comments or questions to Jena Johnson at jena.johnson@glenviewparks.org

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From the Director’s Desk

I doubt I’m alone when I say that spring couldn’t come too soon this year. It was hard to talk about summer events

and planting with snow drifts up to the windows. Now that the last signs of snow have left, we can finally see that springtime is actually around the corner. There is plenty of news at the Farm:

• The 4-H livestock have arrived! Hog prices have spiked since the recent outbreak of porcine epidemic diarrhea. This highly contagious disease has no cure and has already claimed 5 million pigs since mid-2013. If you see your retail prices go up now you’ll know why.

• This year we will only be hosting five events. Due to a conflict with the Greek Church, we have combined the Ice Cream Social and the Bonfire into one event on September 20. We will need all hands on deck so save the date on the calendar if you are interested in volunteering.

• The Dunbar popcorn wagon is about as disassembled as it can be. The good news is, every day we get one step closer to putting it all back together. Parts aren’t as easy as going to the local hardware store to pick up an extra doohickey. Everything is custom on this job. Hats off to Rob, Jim, Jeff and Andres for getting us to this point.

• School programs are back up to full tilt. There is nothing as fun as watching our team teach agricultural history. I want to thank them for doing such a great job.

I was invited by Christine to speak at a meeting for perspective volunteers in March to discuss the background of the farm and our programs. It gave me a chance to reflect back to all that has been accomplished this past decade. Today, it is hard to imagine the Farm without the use of the farmhouse or the existence of the heritage center. Still, it is the programs and the interactions that are most rewarding when thinking back. Thanks to all who have had a hand in getting us here.

Todd Price Director Historic Wagner Farm

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Friends of Wagner Farm, a heritage association, was established in 2003 as an adjunct of the Glenview Park Foundation, and is comprised of hundreds of members from Glenview and surrounding communities. Its mission is to support the continuing development of Historic Wagner Farm as an educational and recreational asset benefitting the local area.

Through member donations and other fund raising activities, Friends of Wagner Farm has fully or partially funded a variety of projects to further advance educational programming and site improvement. Among others, these include:

• Construction of the Heritage Center • Outreach programming – taking “the farm” to the students• Rehabilitation of the Wagner home• Installation of irrigation for the main yard• Visitation grants for low income schools• Expansion of Farmers’ Market• Installation of Farm House Alarm System

Membership:

Interested in joining the Friends of Wagner Farm? Completed membership forms should be returned to Friends of Wagner Farm, P.O. Box 281, Glenview, IL 60025. Checks should be made payable to Glenview Park Foundation. All donations are tax deductible to the fullest extent allowed by law.

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fresh produce

A Day as a Farmers Market ManagerWritten by Roxanne Jungè

I get a lot of questions about what it is like to run the Glenview Farmers Market, so I thought I

would share my story about what a typical day at the farmers market is like.

We run our farmers’ market for 16 or 17 continuous weeks during the season, rain or shine, without any breaks. Regardless of the weather, crops continue to ripen, workers are already hired, and farmers depend on the market income.

I usually arrive to set up for the farmers market at about 5:30 a.m. In the early summer, this is the time of day when the sun is just rising and the rooster is crowing. Come late September, this means I’m arriving in the dark and working with my team of volunteers to turn on the parking lot lights so that the vendors can safely start setting up their booths. If we are setting up over on the farm grounds, then we guide vendors to their spots with flashlights.

The assistant manager (Becky Kotsarelis or Alyssa Weller) arrives soon after I do. We drive the Kubota from the Heritage Center basement to the farmers’ market shed, haul out tables, canopies, chef demonstration stove, banners, signs, hand-washing station, red wagons and other items used during the day.

In order not to disturb neighbors who live adjacent to the market, we don’t start setting up any earlier than 6 a.m. The first vendors to show up are always the fruit and vegetable growers with their big trucks. These hard-working farmers are the anchor of the Glenview Farmers’ Market. They come from

Lincolnshire, Chicago Heights, Michigan and Wisconsin. Some of them need to be on the road as early as 2:30 a.m. It’s no wonder that I often find them dozing in their trucks when I arrive, waiting for setup time to begin. For the first half hour, there are tail-lift or winch trucks letting down palates, and a lot of heavy hoisting going on.

The rest of the food vendors arrive between 6:30 and 7:30 a.m. and the market officially opens at 8 a.m. Some of our customers are so dedicated to our vendors and their products that they arrive up to an hour early to shop or pick up orders. Vendors are free to decide if they want to sell to the earlybirds, but I’ve never seen them turn a customer away.

When the basic equipment is out, the assistant manager sets up the wireless EBT system so that we can begin running Link cards (food stamps), while I make the rounds trouble-shooting, checking in with vendors, and distributing information. Sometimes there are problems; a scheduled vendor doesn’t come, a vendor unknowingly parks in another vendor’s spot, another vendor mistakenly starts to set up in another vendor’s spot. Or the electrical tower circuit blows, a volunteer calls in sick, or the wireless Link machine won’t run correctly.

Once the market is all set up and all the volunteers have arrived, the challenge is to keep the ship sailing smoothly, at least from the customers’ point of view! The assistant manager remains at the Link table, always available for Link customers, while also selling Christine Shiel’s famous brooms. The volunteers and I tend to the needs of the vendors

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and customers, answer questions, offer helpful handouts at the entrance, take attendance, corral the market red wagons when they get left out in the parking lot, serve as crossing guards between market and farm, facilitate the parking situation during peek hours, assist the chef during the demonstration, and act as hosts for the visiting expert at the Green Table. Without the valuable volunteers, our market would not have the reputation it does among vendors and customers as a super-friendly, smooth-running farmers’ market.

As manager, my morning at the market whizzes by. It’s often difficult to finish any conversation since I am typically interrupted by some need or another: making sure volunteers have the information they need to do their jobs, doing market-development work such as connecting with people who meet me at the market to talk about becoming a vendor, support of some kind, et cetera, and even the occasional media interview.

My favorite activity of the morning is being a cheerleader for the vendors. I buy almost all my groceries at the market and I’m familiar with most products so I try to stop into many of the booths to generate conversation with customers about the

products. I am fully dedicated to promoting local-food systems, which I believe is a healthier, more sustainable way of living and connects people back to the source of their food. Since I am a trained teacher, the education part of this is something I love to do, and what customer doesn’t appreciate an opinion from another customer who has already tried a new product?

We choose vendors within a 200-mile radius of Glenview. This year the food bought at our market traveled an average distance of 62 miles, whereas the national average for food bought at grocery stores is 1,500 miles. We choose our vendors based not only on the food they sell, but on whether they are good community members - pleasant with other vendors and customers, and focusing on “keeping it local”.

Besides our regular vendors, we also support local non-profits by giving them space at the market to tell customers about their organization and raise funds, usually by having a bake sale. This past year we were happy to welcome 21 organizations from Boy and Girl Scout Troops to pet rescue.

I am proud of our Green Table, where experts educate customers on other ways they can make

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their lifestyles more sustainable. It is sponsored by the Park District and the Village of Glenview. In our area there are many people who know so much that can help us. These experts are rounded up by Henrietta Saunders, president of the Natural Resources Commission, and Sheri Latash who is an issues specialist from the Glenview League of Women Voters and a volunteer at the market. From recycling to energy conservation, there is always something to learn at the Green Table.

As the market is winding down by noon, last-minute customers swing into parking spots, hoping to catch a few vendors with produce stilling remaining on their tables. Vendors start turning in their Link wooden tokens (used as cash by Link card holders) at the Link table for remittance from the Park District. This season there was an average of $823 in tokens per week! I try to swing by each of the vendor booths one last time to say goodbye and allow them an opportunity to give me feedback.

The vendors close down their booths and we take down signs, close up the canopies and take equipment, the Link equipment and any remaining, unsold brooms to the Farm. The assistant manager stays later than I do, with the reckoning and

reporting of the day’s Link activity still to be done.

Besides having vendors who bring excellent produce and other products, there is something very special about having the farmers’ market at Wagner Farm. For the last two seasons the teamsters have offered $1 horse-drawn wagon rides during market hours. Whereas many farmers markets need to offer special weekly activities to help bring in customers, we don’t need to do that because... well... there’s a farm to see when you come to our market!How many other farmers’ markets can offer that?!

Todd Price and I work closely on most aspects of the market, and he steps in to take over managing the markets when I am on vacation. Our farmer vendors particularly like to “talk shop” with him when he is there. I am deeply grateful for his support and vision and for the support we receive from the rest of the incredible Wagner Farm staff and the Park District.

The farmers’ market season is almost upon us, so watch the website for our 2014 lineup of new and returning vendors, and/or sign up for my weekly email update. See you at the market!

8Image by Rural Ramblings

Ten Things You Might Not Know About RoostersWritten by Christine Shiel

The first chicken I ever got came free with the purchase of five pounds of chicken meat at a

market in Caracas, Venezuela when I was five years old. My poor mom got suckered into buying ten pounds of chicken so my brother and I could each have a free baby chick. She got the last laugh though. A year or so later when we moved, my mom gave our chickens to the church janitor for his Sunday dinner. I’ve loved chickens ever since.

You may have noticed that chickens have been in the news quite a bit lately. The ASPCA just made the biggest cockfighting bust in U.S. history, seizing 4,300 chickens, mostly roosters, from a large network of criminals who were breeding them and running illegal cockfights in New York.

Working in the shelter where the roosters were being cared for reinvigorated my fascination with these fierce, awesome birds. Walking through the shelter was like a

trip into a Dr. Seuss book. There were roosters of every size and color. Bright green roosters. Red, white and blue roosters. Big, round, fluffy roosters. Ity-bity, teeny-tiny roosters. Roosters with tall, crazy tail feathers. There was even a rooster that stood three feet tall, whose feet were almost as big as my hands.

As amazing as roosters are, most people don’t know much about them beyond that they crow at the crack of dawn. So in honor of all the thousands of amazing roosters I met in New York, I give to you: Ten Things You Might Not Know About Roosters.

1. Roosters aren’t really driven to kill. Like many animals that live in groups, roosters have a social structure with a hierarchy. There’s a rooster at the top, a rooster at the bottom, and everybody else is jockeying for position. The higher his position, the better access a rooster has to females and food. Fighting between roosters is about establishing and keeping position within the hierarchy. Two roosters fighting in the farmyard usually ends with the loser running away to lick his wounds while the winner enjoys the fruits of his victory.

2. Roosters take good care of their hens. A rooster will pick up and drop food, while making a food call, called ‘tidbitting’, to let his ladies know where the food is.

3. Roosters are jealous. If another rooster tries to attract hens by tidbitting, the top rooster will chase him away. If your rooster is aggressive towards you, it’s often because he thinks you’re trying to attract his hens away by giving them food. Start hand feeding him and he’ll come to realize that you are not a threat, because another rooster would not share food.

4. Roosters are clever. A low ranking rooster will wait until the bigger roosters are not paying attention

9Image by Men of First

before he tries to attract hens with his tidbitting dance.

5. Roosters start crowing BEFORE dawn. Roosters’ internal clocks tell them dawn is coming in an hour or two and that’s when they start crowing.

6. Roosters crow all day. While it starts a little before dawn, roosters have a lot to say during the day as well. They crow to claim their territory, to scare off predators, in response to strange noises, and anytime another rooster crows.

7. Roosters can peck, but it’s their spurs that do the real damage. The spur is a long claw that points backward off a rooster’s leg. When he fights, he jumps in the air, flips his feet up, and thumps forward with his spur. And he does it REALLY fast.

8. Roosters are brave. A rooster ready to fight is afraid of nothing. He puffs up his neck hackle feathers, stands as tall as he can, and starts a dance of anticipation. He’ll attack a man 20 times his size without thinking twice if he feels his flock is threatened. The phrase ‘get your hackles up’, refers to someone getting ready for a fight, and originates with roosters.

9. Roosters get modified for illegal fighting. A rooster raised for fighting will be fed steroids to make him bigger. His comb and waddle will be removed as they are too easily injured. Before the match, he may also be plucked from the waist down and given a shot of performance enhancing drugs. His spur will either be sharpened or cut off and replaced with a sharp blade called a gaff, to make him more deadly in the ring.

10. A rooster can live without his head. Well, at least one rooster could. Mike the rooster had his head cut off on September 10th, 1945. But instead of becoming dinner he became famous because he just kept going about his business. Mike the headless chicken lived for over a year and made it into the Guinness Book of World Records.

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Cats at the FarmWritten by Patrick Fox

All of the animals at Wagner Farm, or any farm for that matter, serve a purpose. The cows

are kept for their milk; the chickens for eggs; our Belgian draft horses Bob and Sue for pulling plows, wagons, or sleds. You may have wondered, however, why we have cats living on farms.

Unlike the other animals, cats are not livestock, meaning they’re not directly associated with the financial livelihood at the farm. This doesn’t mean we merely keep them as pets; they have a very important role on the Farm: controlling the rodent and bird population that preys on food supplies.

This has always been the role of our feline friends in our society going back thousands of years. When humans stopped living as hunters and gatherers and settled down in one place by adopting agriculture, their newfound abundance of food attracted mice, rats, and birds. Those animals wanted the grains set aside to feed people, and furthermore, the rodents spread disease to humans and their domesticated animals.

Fortunately, the collection of the mice and birds attracted wild cats to settled communities to prey on these small animals. Over time, these felines became comfortable around humans and developed a bond with their new companions. Thousands of years later, we have many different breeds of cats, and they are currently, believe it or not, the most popular pet in the United States.

Even though many cats today are purely pets living indoors, farms still rely on them to protect food supplies and prevent the spread of disease. Felines are great for farms not only for those reasons, but also because as carnivores, they have little interest in the grains, fruits, and vegetables grown that they are assigned to guard. Cats also get along well with the livestock, which are too large to be preyed on. I’ve personally seen the barn cats mingle with the cows.

Right now we have three barn cats at the Farm. You can usually find one or two of them hanging out in there, where we provide food and water dishes for them. During the winter they turn the stacked

straw bales in the loft into their personal kitty condo which is surprisingly good at keeping them warm. Blackie (all black) is the oldest; he’ll be 8 years old this summer. Larry is a large dark grey cat with even darker stripes; he is about 5. Rascal is the youngest and the smallest; she’ll be 2 this June and her coat is a light grey with dark spots.

If you see the cats on one of your trips to the farm this summer feel free to pet them if they’re OK with it; if they walk away, however, they probably don’t want human interaction at the moment, and you should just let them be. Also, don’t chase them or scare them with loud noises because you might frighten them.

It’s easy to overlook the fact that the barn cats have an important role at Historic Wagner Farm, but we need to recognize the crucial protection felines on this and every farm in the world give to our food supply. Cats rule!

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world travels

Exploring Farms Across EuropeWritten by Todd Price

In mid-March, I got the chance to take part in the capstone to my two-year Agricultural Leadership

class through IALF. The goal of the international seminar was to broaden our perspectives and expose the class to international economic, political and social systems. The highlight for me was actually getting to spend time on the farms and talk to German and Polish farmers. It ends up that the issues we face aren’t so different, despite the distance between our farms. One of our class members, Luke McKelvie wrote the following account as a way for us to always remember the trip.

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.” - Mark Twain

On March 8, the IALP Class of 2014 departed on its International Study Seminar.

The initial itinerary established earlier this year was noteworthy: the seminar would start in Russia – a first for an IALP class, then continue to Ukraine and ultimately conclude their seminar in Poland.

Geopolitical events conspired to alter that plan.

Less than two weeks prior to departure, uprisings in Kiev followed by the Russian incursion into Crimea forced a revamping of the seminar. After months of planning, it would have been understandable – albeit disappointing – if the trip

were canceled or postponed. Instead the IALF staff, with the cooperation of dedicated alumni and class members, succeeded in putting an alternate agenda in place that rivaled the original. Final destinations: Wiesbaden and Berlin, Germany, followed by Warsaw and Krakow, Poland.

As we learned, exactly where we went was far less important than that we went.

Professional Insights

From our first farm visit in Germany (the swine farm of Hofgut Seeger) to the last farm visit in Poland (potato farmer Waldemar Adamczyk), one lesson was immediately clear: farmers everywhere – whether in the midwestern United States or on the eastern border of Europe – share common values and beliefs that propel them forward.

These values were evident in the well-spoken, well-informed, shrewd businessmen and women we were privileged to meet.

We found people who:

• Are dedicated to raising the feed crops, food crops, fuel crops and livestock needed by a hungry world.

• Are concerned about activists who target their livelihood. Are independent minded – not wanting to rely on government support, but grateful it is there when needed.

• Are welcoming to guests and accommodating to strangers.

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• Want to leave something to their children.

• Want to take care of their parents and grandparents who farmed before them.

These are themes that resonate with us from across the Atlantic, no doubt.

After leaving each farm, group chatter would immediately center around these commonalities. “They’re just like us. We’re just like them.”

However, for all the bonds that bring us together, one difference was startlingly evident: When your livelihood depends disproportionately on what’s happening in 27 other European countries, as well as North and South America, you have a broader global view of the agricultural landscape. It’s mandatory if you’re going to be successful. And although exports are important for U.S. agriculture, we’ve had the luxury of operating within our own domestic cocoon of policy and markets without having to be completely preoccupied with what’s happening elsewhere.

The class quickly concluded that we would all be better served to learn from our European counterparts and be more aware of the gyrations shaping global consumption so that we’re ready to address them. And we’re each determined to do so.

Cultural Insights

With histories that spans more than five times that of the United States, Europe and the countries that comprise it have an altogether different perspective on the passage of time and historical events. The collision – and overlap – of ancient cultures, boundaries and belief systems made for a fascinating cultural study for our class.

We found ourselves…

• Walking the ruins of an 11th century castle.

• Staring at the sarcophagus of a 13th century Polish king.

• Gathering in a 15th century town square.

• Touring an ancient wine cellar, wondering how

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that bottle from 1643 would taste.

• Walking the border of the Berlin Wall, pondering how it would feel to be mere feet away from freedom.

• Overlooking the German parliament building and marveling at how far democratization and reunification have come

• Standing amid the ruins of Auschwitz, trying to comprehend how 1.5 million human beings could be so brutally murdered in one place.

For cultural and historical eye-opening, it would be difficult to find better areas of study than Germany and Poland – two countries at the center of multiple wars and the fall of Communism.

It was incredibly humbling to stand in places where the path of mankind has so often been determined. To stand where it could have easily changed course for worse or better. Places where a small group of people determined how easy or difficult life would become for millions of others. Where men, women

and children were loaded by the hundreds onto cattle cars so they could be exterminated. Where men decided whether or not to keep up a wall that suppressed human dignity…or tear it down.

The U.S. has a proud history of standing up and lending aid to the cause of freedom. But it is so rarely applied within our own borders. To be in the places where those efforts were actually realized and brought to fruition was inspiring. And humbling. And often chilling.

And of course, every evening spent interacting with locals provided learning and outreach opportunities that bolstered our knowledge and understanding.

It was a life-changing and awe-inspiring seminar.

“Travel far enough, you meet yourself.” - David Mitchell

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Tractor TalkA Recurring Column by ScottAllen Barber

I thought it might be appropriate to profile the two Case tractors that reside at Historic

Wagner Farm. First, the 1942 SC that is still in use was actually from the Wagner’s ownership of the property. Second, because it’s 1944 cousin joins our static display near the Fordson this year, and third, because it was probably manufactured just “up the road” (in Racine, WI)!

As a young child, Jerome Increase Case read about Cyrus McCormick’s grain binder: a machine that could cut wheat without people needing to use their hands. He developed an interest in agriculture and was clearly a pioneer in mechanizing the industry, founding the J.I. Case Threshing Machine Company

in 1844. Case introduced traction engines powered by steam and by 1895, gasoline engines. Like many agricultural firms, Though Mr. Case died in 1891, the company he founded remains as a force to this day worldwide.

Wagner Farm’s operating Case SC is well-suited to row crop production and while this tractor was available from the factory in a 6 volt model, Farm Manager Jeff Wienski whose involvement with this property dates back 40 years is quite certain this tractor originally had a hand crank for starting. He should know, as he was part of Steve Swanson’s restoration team at The Grove when this unit underwent a major rehabilitation in the early 2000s.

Jeff remembers this tractor being electrified to a 12 volt system for Pete Wagner by Carson’s Garage of Glenview to allow for ease of starting. I would have thought part of adding “electric” was for running lights, if not being able to do field work in the relative cooler temperatures night work offered (as my uncle preferred in Ogle County), though Jeff is positive this tractor never had lights; it was strictly for the ease of starting the conversion to electric was done.

The SC weighs around 4,200 lbs, sports a 2.7 liter, 4 cylinder gasoline engine that claimed 19 horsepower at the drawbar, 22 for the power takeoff, and 31.71 for the belt drive. New from the factory, the SC cost around $1,700 in 1955. Odds are good you will see our SC belted to a silo loader or other antique implements during special events at the farm, if not harvesting corn or on some other task.

Jeff had been hoping to find authentic Case fenders for the 1942, as the Wagner tractor’s fenders had rusted out. On learning of a 1944 SC was part of the William M. Alcock Estate Auction in Lindenwood, IL last year, Jeff made the trip and was able to obtain this tractor “as is” for $600.

The hope had been for a second tractor to join the Fordson on display out front, so younger visitors to the farm this summer should take delight in having this out on permanent display, as our restoration crew has done a superb job in cleaning up and painting what had clearly been a neglected piece of equipment that should provide a wonderful backdrop for photo opportunities!

Happenings at the Farm

Upcoming classes and programs

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Connect with usWagner Feed Blog: http://wagnerfeed.blogspot.com/Follow us on Twitter: https://twitter.com/HistoricWF

A visit to the farm will have lasting memories. Your child is invited to come to the farm to do the before supper chores. There are animals to tend to, the kitchen garden to be weeded, and many more afternoon chores to finish before day’s end. Boots and gloves are provided. Registration is available on the Farm website. Check our full list of programs for more fun classes.

Farmer Chores

Draft horses were a vital means of power on farms until the advent of the tractor. These gentle giants did tasks from plowing and field work to transporting the farm and his family into town on a Saturday night. You’ll also learn grooming, harnessing and driving Wagner farm’s own team of Belgian horses, Bob and Sue. Registration information is available on the Farm website.

Work with Wagner’s team of horses

Hold your Horses

Find a bounty of seasonal fruits and vegetables, a delightful selection of flowers, homemade jellies and preserves, artisan breads, fresh-baked goods, meat, cheese, eggs, and other items grown and produced locally farmers and brought fresh to your table. The Farmers Market will run for 16 or 17 weeks beginning on June 21 through October.

Get your produce from the Farm

Farmers Market

Celebrate Dairy Month at Historic Wagner Farm with a delicious farm-style breakfast complete with a variety of dairy items. Enjoy Farm tours, demonstrations, hay rides and plenty of hands-on activities throughout the morning. Tickets can be purchased at the door and are $10 for adults and children over 10; $5 for children ages 2-10; children under 2 free.

Join us at the Farm on June 14

Dairy Breakfast

Historic Wagner Farm The Glenview Park District’s Historic Wagner Farm is one of the last working dairy farms in Cook County and is open to the public for recreation and learning.

http://glenviewparks.org/index.php/facilities-parks/wagner-farm/