WHAT ARE IL CORN FARMERS DOING TO CONSERVE RESOURCES?

This summer as an intern for IL Corn, one thing I am tasked with doing is visiting farmers across the state and speaking with them about their conservation practices. In the end, I’m taking their stories and uploading them to the Illinois Council on Best Management Practices’ Conservation Story Map.

Hold up. What is this Council on Best Management Practices? For short, we call it the CBMP. The CBMP is a coalition of agricultural organizations from Illinois along with a few agribusinesses. These include the Illinois Corn Growers Association, and was founded in 1999. From their website, their mission reads “Working to assist and encourage adoption of best management practices (BMPs) to protect and enhance natural resources and the sustainability of agriculture in Illinois.” So basically, the CBMP works with farmers across the state to implement practices to help conserve and sustain the environment around us.

IMG_8329As for Best Management Practices, those are practices that farmers can use to help reduce soil and water erosion, and nutrient loss in agricultural fields. These include grass waterways in fields, drainage tile, and cover crops planted before or after the normal crops like corn and soybeans.

While driving around this state, I have met farmers with numerous different practices and ideas on how they are protecting their land and water. Many farmers get a bad representation that they are constantly working up the ground, putting on too much fertilizer, and eroding the land. These are not the cases. Farmers are working hard to protect the land that they have so they can hand it down to their future generations, and keep making profitable decisions in the future.

IMG_8273In Metamora in Woodford County, Bill Christ has implemented buffer strips of grass along creeks running through his farmland. These buffer strips help stop nutrients and sediment carried by surface water from the field. They can slow down the water and allow plants to take up and use water and nutrients. He also prides himself in the buffer strips because they provide a great spot for local wildlife habitats.

In Fulton County near Adair, Gary Schmalshof has created dry dams in his fields. These dams help manage water runoff from his field. They also hold soil back during large rainfalls, while making sure to help drain water properly.

Andy Bartlow farms in Schuyler, Hancock, and McDonough Counties in Western Illinois. There, he has implemented technology where he can calculate and watch his nutrient usage. Being able to watch his nutrient usage means he can put on the proper amounts of nutrients and limit runoff of nutrients like nitrogen.

While I have visited many farmers and there are many more stories than just these three, they give a great look at what farmers in Illinois are doing to help conserve resources.

For more stories, visit ConservationStoryMap.com.

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Dakota Cowger
Communications Intern
IL Corn

CELEBRATE NATIONAL DAIRY MONTH WITH PIZZA

June is National Dairy Month! Now I don’t know about you, but that sounds like an exciting time to me. You can find me celebrating by eating ice cream, cheese, and all of the other delicious dairy products that our American Dairy Farmers work hard to produce!

6-23-16image6National Dairy Month is a little more personal for myself. I grew up on my family’s dairy farm 40 miles south of downtown Chicago. On my family’s farm, I was able to watch as my grandfather, uncle, and father worked hard each morning and evening, no matter the weather conditions, to feed, milk, and clean up the cows. Their dedication to the animals were mesmerizing. Even I had the chance to be active and work with the cows in day in and day out as I grew up.

No matter how much hard work dairy farmers put in, they still seem to be scrutinized by the general public. It is always interesting to me that those from off the farm don’t stop to see and realize that American Dairy Farmers spend every day of the year working with their cattle to make sure they are strong and healthy.

I grew up on a dairy farm and I have worked on my family’s dairy farm. I know how we treat our animals. We treat our animals with care, love, and respect. You can ask anyone who knows me that I love my cows, and treat them with better respect than most humans I interact with.

6-23-16image5Now, to celebrate my love for National Dairy Month, I decided to cook one of my favorite meals, my homemade pizza. I make the dough and sauce from scratch, but what makes this pizza great is the cheese: Chellino’s Scamorza Cheese to be exact. Chellino’s is based in Joliet, IL and they use milk from our dairy farm to make the cheese. Now what could be better? Great tasting cheese AND you know who put in the hard work to produce and deliver the milk and cheese.

If you can’t get your hands on Chellino’s Scamorza, it is okay to use other Scamorza, or even smoked mozzarella. However, if you can get your hand on some of Chellino’s, you’ll know it will turn out delicious, and you’ll even know where the milk came from that produced it!

FOR THE PIZZA:

  • 1 1/3 cup hot water (not boiling)
  • 1/4oz envelope active dry yeast
  • 3 tsp sugar
  • 3 tbsp olive oil (and extra for oiling bowls)
  • 4 tsp salt
  • 3 3/4 cup flour
  • 1/4 cup olive oil
  • granulated garlic
  • scamorza cheese
  • baby arugula
  • diced pancetta
  • baby arugula

GET COOKIN’:

  1. In a bowl, add warm water and 1 1/2 tsp sugar, and then add in the yeast packet. Set aside.
  1. 6-23-16image2In a stand mixer bowl, add 3 tbsp olive oil, salt, the rest of the sugar, and the flour. Then, take the water, yeast, and sugar and mix until it is dissolved. Once dissolved, add to mixer bowl. With a dough hook, mix at low until everything is combined, and then mix on medium and let the mixer knead the dough. Add more flour if needed until the dough is coming off the sides of the bowl and not sticking, about 6-8 minutes.
  1. Take the dough and divide it into two piece. With each piece, round into two balls and place into an oiled bowl seam side down. Cover with plastic wrap and let them sit to rise for 90 minutes, preferably in an oven recently turned off and still warm.
  1. Once risen, the dough should be able to be poked and the indent stays. Preheat the oven to 475 degrees. Roll the dough out into a circle and onto a pizza stone. Mix together 1/4 cup olive oil with 1 teaspoon of granulated garlic. Once mixed, brush onto the dough. Once spread onto dough, grate about 1/4 – 1/2 lb of Scamorza cheese onto the pizza. Pop into the oven for 15 minutes.
  1. After 15 minutes, remove the pizza from the oven and add the diced pancetta. Pop back into the oven for another 5-7 minutes. Once finished, add baby arugula to the top of the pizza. Slice up and enjoy!

For more recipes, find me on my website at DiningWithDakota.com

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Dakota Cowger
Communications Intern
IL Corn

BREAKING DOWN THE MISCONCEPTIONS ABOUT GMOS

“OMG, GMOs!” This seems to be the mantra of consumers everywhere on the topic of food safety. The issue is, people have no idea where their food comes from, let alone what GMOs are. The website GMO Answers describes a GMO as “a crop that has very specific changes made to its DNA. They usually have one to two genes added or silenced to achieve a desired trait. This plant breeding technique is called genetic engineering, and it enables plant breeders to take individual traits from one plant or organism and to another with the purpose of improving or changing the trait.” GMOs are not created by sticking a syringe into your fresh produce. The process is way more special (and safer) than that! Watch this video for more information.

GMO Free BreadOne of the largest misconceptions on GMOs is that the aisles at your local grocery store are full of GMOs. Have you ever seen GMO-free bread on the shelf? It’s usually more expensive than “regular” bread. Funny story, you’re paying for that “GMO Free” label. There is no such thing as Genetically Modified wheat. There are only nine GMO crops commercially available in the U.S. today: corn, soybeans, cotton, canola, alfalfa, sugar beets, papaya, summer squash, and potatoes.

Americans will soon begin to see more labels, like the one above, on a variety of food products. Due to a law enacted by Vermont in 2014 that takes effect July 1 and due to a lack of a nationwide policy, all products containing GM ingredients will require a label. These labels will cost consumers across the country roughly $3.8 billion. That’s approximated $50 per family! Those costs, however, are just the start. The switch will cost $81.9 billion annually, costing $1,050 per family per year. Over the course of 20 years, every household would be spending an extra $13,250 on food labels.

To the average consumer, a label may seem like a good idea. GMOs are scary, right? Wrong. GMOs are safe and have been tested to prove that. Here you can find a list of 1,785 long-term GMO studies. By the year 2050, farmers are going to be tasked with feeding 9 billion people. How are they going to do that? Science. Science is helping farmers feed the world and science is proving that GMOs are safe. It’s important to remember that GM isn’t a “thing.” It’s a process. What’s most important is that food safety be confirmed by thorough testing.

Blog4Kellie Blair, a farmer, and agronomist from Dayton, Iowa, says, “I would never intentionally feed my family anything that would be unsafe, and as a farmer, I would never want to produce food that is unsafe for others. I believe that on my farm, we are growing safe food, and I take that responsibility very seriously.”

If you’re looking for more information about GMOs, check out Emily Webel’s blog, Confessions of a Farm Wife! Also, be sure to check out the blog Find Our Common Ground, as well as GMO Answers. All three sources will give you a better understanding of GMOs and their importance.

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Kaity Spangler
Legislative Intern
IL Corn

#TBT: DON’T FORGET TO EAT YOUR VEGETABLES

[Originally published June 16, 2015]

Today is fresh vegetables day. It is the perfect time of year to purchase fresh veggies from your local farmer’s market or grocery store. Many vegetables are coming into season this time of year, which means the best product for the best price.

To stretch your dollar and prolong the life of your produce, here is a list of the best ways to store your vegetable. I have hand selected my favorite veggies for this list.

Here is a printable version of this list which also includes best storage practices for fruits and some other vegetables not on this list.

asparagusAsparagus- Place them loosely in a glass or bowl upright with water at room temperature.

Beans- Put in open container in the fridge, eat ASAP. Some recommend freezing them if you’re not going to eat them right away.

Broccoli- Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Carrots- If you cut the tops off, they stay fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days.

Cauliflower- It will taste best if eaten the day it is bought, but it will last awhile in a closed container in the refrigerator.

corn-on-the-cob-unhusked Celery- It does best when simply placed in a cup or bowl of shallow water on the counter. This is one vegetable I always make the mistake of just throwing in the crisper drawer in the fridge and leaving.

Corn- OUR FAVORITE VEGETABLE AT IL CORN! Leave unhusked in an open container if you must, but corn really is best the day it’s picked.

Lettuce- Keep damp in an airtight container in the fridge.

Onion- Store in a cool, dark and dry place. It is best if they have good air circulation (don’t stack them.) Some people place them in hanging baskets. Onions that have been peeled or cut will need to be stored in the refrigerator.

onionsSpinach- Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cool.

Hannah ZellerHannah Zeller
Communications Assistant

A YEAR IN THE LIFE OF A FARMER: JUNE


Some people think that the only busy times of the year are planting and harvest and the rest of the year farmers spend their glorious amounts of free time vacationing or tinkering with antique tractors. This may be true for some, but not the majority. Today is the fourth post in my one-year series which will give you an idea of a farmer’s workload throughout the year. Keep in mind that all farms operate differently and I am just providing one example of a year in the life of a grain farmer. There are several factors that contribute to the seasonality of the farm such as size and scale of the operation, crops grown, location, livestock, management style and general upbringing or personal work ethic! I hope this provides some insight to what versatile businessman farmers are.

June

Start at the beginning!

JANUARY
FEBRUARY
MARCH
APRIL
MAY
JULY
AUGUST
SEPTEMBER
OCTOBER
NOVEMBER

Bookkeeping

Cash BidsAs mentioned before, farmers are always watching the markets and summertime markets can be pretty volatile. There may still be old crop left to sell in the bins, or the farmer may be looking ahead to contract this year’s crop. Keep in mind, this year’s crop still has a long ways to go – lots could happen over the summer like drought, flood, hail, wind, and pest or weed damage. It’s important not to get too far ahead of yourself when contracting grain for fall or winter delivery.

This year’s crop

Planting – Depending on location and weather, farmers might be finishing up planting in early June… or possibly replanting if they came into some bad weather situations.

Scouting fields – There will be lots of “drive-bys” this month. If farm country, a drive-by is when you take the long way home so you can get a look at as many of your fields as possible. When you get next to one of your fields, you go extra slow. Sometimes you even stop to walk in a few rows. Don’t forget your pocket knife – You might need to pick at the dirt or uproot a weed or two on your way out. Farmers are studying crop emergence, soil moisture, pest activity, weed populations and anything else that catches their attention.

Side DressingSide dressing – (not just for salads!) Side dressing is a best management practice used by some farmers in which Nitrogen is injected into to the cornfield post-emergence, which boots corn growth when it needs it most. There is a rather small window of time when weather conditions and corn development need to align perfectly. You can’t side dress once the corn gets too tall, or it’ll get knocked over!

Spraying

Spraying – While the corn is short and easy to navigate through, farmers are spraying herbicides to prevent weed growth before it gets out of hand. Herbicides are diluted with water – and many times all that’s needed is 3 oz of active chemical per acre – the rest is water!

Many farmers feel they can breathe a small sigh of relief after all the crops are planted and have begun to emerge. Others are just as riled up as before…. praying for heat one day, and less heat the next. One field to dry out but rain on a different one. A specific kind of rain though–  a long, gentle soaker that doesn’t come with any hail or wind… about an inch and a half…. Yeah… that would be perfect!

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Ashley Deal
Membership Administrative Assistant
IL Corn