CCFB News» August 2021

The Cookfresh Urban Community Garden Grant Program’s goal is to o develop urban community awareness of agriculture through gardening, to provide additional funding to meet garden goals, and to connect gardens with area member farmers/businesses.

Farm Bureau Member farm stands are open and bursting with color – red ripe tomatoes, green delicious zucchini, and yellow juicy sweet corn, in spite of the weather! Purchase all your local, farm grown produce at a member farm stand.

From hot-button issues to public service needs, Illinois Farm Bureau’s policy development covered a range of subjects.
Eighteen county Farm Bureau presidents serving on the Resolutions Committee discussed policy proposals from county Farm Bureaus in a daylong meeting in Bloomington. Policies approved will be forwarded on to delegates at Annual Meeting.

The Cook County Forest Preserves are again discussing a possible ballot measure to create a sustainable and reliable source of funding.

Full-Service Restaurants Beat Fast Food Chains In Customer Satisfaction During the Pandemic – Due to the COVID-19 pandemic, 2020 was a year unlike any the restaurant industry has seen before. And yet, for one industry group, it was business as usual: As they do every year, the American Customer Satisfaction Index (ACSI) released their annual Restaurant Study and found that the pandemic may have helped satisfaction across the industry -- especially for traditionally sit-down chains. (Food & Wine)

In the early nineteenth century, agricultural reformers in northeastern United States organized exhibits that would promote farming ultimately leading to what has developed into the modern county fair.

The United States Department of Agriculture (USDA) Farm Service Agency (FSA) is extending much-needed emergency credit to producers recovering from natural disasters through the emergency loan program.

Twelve years ago, our blue-eyed girl quietly entered the world. For years we’ve joked that it was the last time she was quiet. But then she discovered books. And we rediscovered the joys of silence.

Hunter Haven Farm has evolved and grown over the years into a 950-cow dairy farm that also grows corn, alfalfa, wheat and soybeans in the rolling hills of northwestern Illinois. Our family is the fourth generation of dairy farmers, and we’re now working to equip the next generation to take over. All our milk is sold to Stockton Cheese about 30 miles from our farm where it is made into swiss cheese. I’d estimate that much of the Midwest has tasted the great swiss cheese that comes from our milk.

The Sensible Taxation and Equity Promotion (STEP) Act and the 99.5 Percent Act were two bills introduced in the U.S. Senate. In a research study, the Agriculture and Food Policy Center at Texas A&M University found that if both the STEP Act and the 99.5 Percent Act were simultaneously implemented, 92 of the 94 representative farms in their study would be impacted, with additional tax liabilities incurred averaging $1.43 million per farm.

The American Farm Bureau Federation (AFBF), in partnership with Farm Credit, is accepting applications for the 2022 Farm Bureau Ag Innovation Challenge. Now in their eighth year, Farm Bureau and Farm Credit, are looking to identify ten entrepreneurs who are creating innovative solutions that address the needs of American farmers, ranchers and rural communities.

The idea of carving pumpkins is most likely still overlooked by thoughts of the pool and sunny days, but for my family and me, the magic of pumpkins and gourds is in full bloom…Literally!

Lack of rainfall in late May and June brought drought conditions to the area but July rains reduced the impact and improved yield potential, especially for field corn. The corn pollination went well is looking good. Soybeans are showing more impact from weather extremes.

We park the van, help the kids set up 4-H exhibits and make a beeline to the donut stand. Through the glass display in the mobile food trailer at the Illinois State Fair, we watch a machine pump out mini rings of donut batter into what resembles a lazy river of hot cooking oil. The donuts sizzle as they move along the channel of oil before a turner flips them to fry the opposite side. A worker coats the donuts in granulated sugar and serves them in quantities as large as commemorative plastic pails.

The Plant is located in the Back of the Yards neighborhood of Chicago at 1400 W. 46th St. The Plant is a research and production facility comprising a collaborative community of small food businesses. Owned by Bubbly Dynamics, the Plant is a former meatpacking plant in the Back of the Yards neighborhood of Chicago. The Plant now serves as a living laboratory that demonstrates techniques for reimagining waste as a resource, achieving economies of scale, and incubating small businesses.

Join us as we kick off the Cook County Farm Bureau Summer Selfie Contest! We are holding this contest to obtain usable and appropriate photos that accurately portray today’s agriculture in Cook County. Win one of three cash prizes in three different categories in June, July, and August.

Recipe printed with permission from member, Dadant & Sons, Inc

My wife, the beautiful and talented Mrs. CCFB Manager, has a belief that all people (especially young adults) should be required to be a “server” in the restaurant industry as an important training ground for life and dealing with people. I believe she is correct (not just because she is my wife). Serving as a waiter, waitress, or hostess places a person in the front line.