Summer 2011 ILFB Partners

Illinois

Farm Bureau

A quarterly magazine for members

Summer 2011

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ilfbpartners.com

Market Meals Summer recipes rely on produce from your local farmer

Just What the Med Student Ordered

Udder Delight

New technology rejuvenates dairy farm

Route 66’s Cozy Dog Drive-In

letters

Mural, Mural on the wall

This Issue at a Glance 9 5 4

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R. Miller via ilfbpartners.com

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Missing Moline

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1. Midsummer Arts Faire in Quincy

Just read the spring edition and once again enjoyed it cover to cover. I did notice that the aerial shot used on the Moline article coincidently does not show the town of Moline, only Davenport and Rock Island.

Thanks for the great reading.

2. Villa Rosa dairy farm's robotic milking system in Greenville

Mark Mikenas Kewanee, Ill.

3. Heritage Days and Sweet Corn Dinner in Golden

Your article about Moline was very good. It was informative and featured many very popular spots.

Unfortunately, one of the pictures that was shown is of Rock Island and Davenport. Very interesting picture though – I hadn’t realized that the Mississippi took such a sharp turn past the railroad bridge.

I’ve heard that’s the only place it actually runs east to west. Anyway, I really did enjoy the article. Keep up the good work of promoting Illinois cities.

4. Side-by-side Frank Lloyd Wright houses in Kankakee 5. Midsommar Festival Swedish Days in Geneva 6. Cozy Dog Drive-In in Springfield 7. Art and Balloons Festival in Lincoln 8. Superman, Fort Massac State Park and barbecue in Metropolis 9. Brats, Beer and Blues Festival in Freeport 2

I enjoyed the article on murals [“Painting the Town,” Spring 2011] and would like to add a new addition that was painted last summer near where I live.

It is located at the corners of Broadway and Henry streets in Alton. The artist worked many a night last summer because of the heat to complete a large building wall mural.

It is a sight to see!

Karen Lavine Milan, Ill.

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Editor’s note: We apologize to the residents of Moline and any confused visitors for this oversight.

Moline has a beautiful riverfront, and we hope you are able to visit it and other attractions we mentioned, such as John Deere Commons and Belgian Village Inn.

From Illinois to Italy Thank you for your efforts to make this story [“The Fabric of Her Life,” Winter 2010-11] a reality. We have received lots of interest since its printing. Also, one of my art pieces has been selected to be in an international art show in Verona, Italy. My mom and I are planning to attend and represent the Illinois sheep farmers.

Natasha Lehrer Esther’s Place Big Rock, Ill. www.esthersplacefiber.com

write to us Email us at ilfbpartners@jnlcom.com.

We welcome any story ideas, gardening questions or other feedback.

Illinois Farm Bureau

Contents

Features 8 Just What the Med Student Ordered Rural medical student assistance program has fostered generations of caregivers

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12 Udder Delight Robotic milking process rejuvenates a family-owned dairy farm

18 Cozying Up on Route 66 Cozy Dog Drive-In in Springfield sticks to the basics after decades of corn dogs

Every Issue 5 prairie state perspective

26 Travel Illinois: Metropolis Metropolis is a super fun getaway destination

Lightning bugs share history with Illinoisans and tourists

6 Almanac Find out when Illinois fruits are ripe and ready to be picked

17 country wisdom Establish financial security in your retirement years

20 recipes Market meals use ingredients fresh from your local farmer

24 Gardening A brief history of thyme, a versatile herb to grow at home

30 Summer Events Experience the Illinois State Fair in Springfield

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On the cover Photo by Jeffrey S. Otto Summer Stir-Fry

more online Watch videos, read stories and browse photos at ilfbpartners.com.

Summer 2011

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Volume 4, No. 2

Illinois

ilfbpartners.com

Farm Bureau

®

An official member publication of the Illinois Farm Bureau

Visit our website for videos, stories, recipes and much more

Farm

Food

Finds Resources

®

Publisher Dennis Vercler Editor Dave McClelland Associate Editor Martin Ross Production Manager Bob Standard Photographic Services Director Ken Kashian President Philip Nelson Vice President Rich Guebert Jr. Executive Director of Operations, News & Communications Chris Magnuson

Managing Editor Jessy Yancey Audience Development Director Lisa Battles Copy Editor Jill Wyatt Proofreading Manager Raven Petty Content Coordinator Blair Thomas Contributing Writers Charlyn Fargo, Samantha Johnson, Jessica Mozo, Jan Phipps, Martin Ross, Joanie Stiers, Lorraine Zenge Media Technology Director Christina Carden Senior Graphic Designer Laura Gallagher

Food

Media Technology Analysts Chandra Bradshaw, Lance Conzett, Michele Niccore, Marcus Snyder

Farmers’ Markets See all of the fresh fruits, vegetables, flowers, baked goods and even pasta that you can find at Illinois farmers’ markets in a video at ilfbpartners.com/farmers-market-finds.

Senior Photographers Jeff Adkins, Brian McCord

Photography Director Jeffrey S. Otto Staff Photographers Todd Bennett, Antony Boshier Web Designer Richard Stevens Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan Information Technology Director Yancey Bond I.T. Service Technician Bryan Foriest Accounting Diana Guzman, Maria McFarland, Lisa Owens Sales Support Manager Cindy Hall County Program Coordinator Kristy Duncan

Farm

Office Manager Shelly Miller

Robotic Milking Want to see how the milking technology at Villa Rosa dairy farm actually works? Check out our video at ilfbpartners.com/robotic-milking.

Chairman Greg Thurman

Receptionist Linda Bishop

President/Publisher Bob Schwartzman Executive Vice President Ray Langen Sr. V.P./Operations Casey Hester Sr. V.P./Sales Todd Potter, Carla Thurman V.P./Custom Publishing Kim Newsom Holmberg V.P./Visual Content Mark Forester V.P./Content Development Teree Caruthers V.P./Content Operations Natasha Lorens

Finds

Controller Chris Dudley Marketing Creative Director Keith Harris

Mattoon Bagelfest Celebrate this tasty breakfast treat at Mattoon’s 26th annual Bagelfest in July. Find out more at ilfbpartners.com/bagelfest.

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Illinois Farm Bureau Partners is produced for the Illinois Farm Bureau by Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (800) 333-8842.

All rights reserved. No portion of this magazine may be reproduced in whole or in part without written consent.

Illinois Farm Bureau Partners (USPS No. 255-380) is issued quarterly by the Illinois Agricultural Association, 1701 Towanda Ave., P.O. Box 2901, Bloomington, IL 61702.

Periodicals postage paid at Bloomington, IL 61702 and additional mailing offices.

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Distribution Director Gary Smith Advertising Sales Manager, Custom Division Tori Hughes

POSTMASTER: Send change of address notices on Form 3579 to Illinois Farm Bureau Partners, P.O. Box 2901, Bloomington, IL, 61702-2901.

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Illinois Farm Bureau

prairie state perspective about the author Joanie Stiers writes from Western Illinois, where lightning bugs amplify a relaxing summer evening on the front porch.

Summer’s Shining Moments Lightning bugs share history with Illinoisans, tourists “There’s a lightning bug glowing in the hallway,” I said from my bed pillow. I thought per chance my husband, who sleeps nearest the door, would handle it.

“Close your eyes, and it will go away,” he replied, still motionless.

I smiled and rolled over to end the pillow talk and any effort to remove the harmless nightlight.

Lightning bugs must be one of the most delightful elements of Illinois summers. They seem as symbolic of summertime as fireworks, touching all lifestyles and locations with dark evenings across the state. We love to co-exist, though preferably outside. In fact, we’re willing to catch, touch and release this bug, while most others are greeted with a shoe. We also share histories with them. I remember chasing those fluorescent fireflies with cousins, some of whom visited from the suburbs of Seattle and Los Angeles where the bug does not exist. They find lightning bugs an Illinois attraction. Perhaps we should market their presence to tourists.

In fact, I have as vivid memories of chasing lightning bugs as going to Disney World or visiting the Grand

Summer 2011

Canyon. It is one of Illinois’ most wholesome and inexpensive forms of entertainment to share with any age.

For a recreational experience, you need only 30 minutes of your time, a set of hands, a steady eye and an old peanut butter jar. Even our youngest toddler can figure out how to play and is among the kids across the state running the length of the yard many times over before bedtime. In the bug-lit darkness, we hear our preschool daughter shout, “I caught one!” with jubilation comparable to discovering a morel mushroom in the woods.

And yet those who prefer to watch them from a lawn chair can find peace in the glowing landscape. One of my favorite sessions of summer relaxation comes from my parents’ front porch on a summer evening. The daytime heat subsides, and lightning bugs dance and flicker above the expanse of a cornfield that falls below the farmstead.

Those bugs seem to exist just to make us smile. Even Grandma had to laugh when she awoke one morning 15 years ago to find a jarful of lightning bugs flying free in her home, the day after we grandkids visited. The bug loses its appeal in the daylight. ilfbpartners.com

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almanac

Farm Focus: Beef Beef cattle production represents the largest single segment of American agriculture, with more than 800,000 ranchers and cattle producers in the United States. Texas leads the nation in beef cattle production. In Illinois, about 23 percent of farms raise beef cattle.

Consider the following beef facts: • Every day, 76 million Americans eat beef.

• Beef is meat from full-grown cattle about 2 years old.

• A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat.

• More beef is consumed on Memorial Day than any other day of the year. The Fourth of July and Labor Day typically tie for second place.

• Beef is one of the most important dietary sources of iron.

To obtain the same amount of iron found in a 3-ounce serving of beef, you’d have to eat at least 3 cups of raw spinach.

Sources: National Cattlemen’s Beef Association, www.beef.org, and the Illinois Beef Association, www.illinoisbeef.com

Unusual Fair Fare There are few better places for chefs to stretch their culinary legs than at a state fair.

Midstate Meat Co. and chef Bob Cooper took last year’s Illinois State Fair by storm with their Meat Man Parfait – layers of pulled pork, beef brisket and mashed potatoes in a plastic cup, topped with a dollop of potatoes, a drizzle of barbecue sauce and a cherry (tomato) on top.

This year, the members of the Midstate Meat team put their heads together to expand the fair menu and raise the bar for meat sundaes.

At this summer’s state fair, which takes place Aug. 12-21 in Springfield, expect to find the original Meat Man Parfait, its miniature version, and the Rib Cocktail – a serving of coleslaw surrounded by ribs, much like a shrimp cocktail might look.

And for an extra kick, the team’s secret recipe, creamy horseradish sauce, will be served on the side.

Fresh Fruit Calendar Illinois is full of fresh fruits that are ripe and ready to be picked. Check out this list of which fruits are in season this summer: • June: apples, berries, cherries, melons, nectarines, peaches, plums, strawberries • July: apples, berries, cherries, grapes, melons, nectarines, peaches, plums • August: apples, berries, melons, nectarines, peaches, plums Visit ilfbpartners.com/illinois-fruit-calendar to link to a complete list of seasonal fruits and vegetables.

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Illinois Farm Bureau

The Wright Stuff Frank Lloyd Wright built quite a reputation with his innovations in architecture. His signature Prairie-style homes stood apart from the crowd – and the city of Kankakee is home to his very first house of that style, the B. Harley Bradley House, which dates to 1900 and overlooks the Kankakee River.

The nonprofit group, Wright in Kankakee, recently acquired the title to the Bradley House and opened it to the public in 2010. Visitors can explore the house and its stable shop from 10 a.m. to 4 p.m. on Friday and Saturday, and 12 p.m. to 4 p.m. on Sunday.

Learn more at www.wrightinkankakee.org.

However, the Bradley House, built for Anna Hickox Bradley, is not Kankakee’s only architectural treasure. Next door is the Warren Hickox House, which Wright designed for Bradley’s brother. It remains in its original condition and is privately owned.

Preserving Summer Blooms Cut flowers may be beautiful, but they only last a few days. To enjoy summer flowers for months, try some of these preservation techniques.

Visit ilfbpartners.com/preserving-flowers to find additional tips.

• Choose a flower that lends itself well to drying. Baby’s breath, celosia, yarrow, statice, strawflower and artemisia are good for this.

• Pick the best-quality blooms. Fresh, unwilted flowers that haven’t started to age or decline are best.

• Choose the right method. Air-drying is the easiest and most popular.

Strip the stem’s foliage, tie the flowers into small bundles and hang upside down in a warm, dry, dimly lit area with good air circulation.

Finding Farm fun What better way to enjoy summer vacation than exploring Illinois’ great agritourism attractions? The Illinois Ag Fun website, www.agfun.com, can help locate your nearest farmers’ markets, orchards, wineries and pumpkin patches. The website, provided by Agriculture and Tourism Partners of Illinois, makes it simple. Just select the region you want to visit and the type of activity you want to explore, and it does the rest.

Summer 2011

Wholesome Website It has been said that an apple a day keeps the doctor away, but what if doctors actually prescribed fresh fruits and vegetables to sick patients?

The Wholesome Wave Foundation, a nonprofit organization that aims to increase production of and access to fresh food, is heading to the doctor’s office with the program “Rx for Vegetables.”

In an effort to curb rising health-care costs, this program encourages doctors to prescribe fruits and vegetables. If the program gets off the ground, the prescriptions could be exchanged at local farmers’ markets for a week’s worth of fresh produce.

To learn more about Rx for Vegetables and similar programs from the Wholesome Wave Foundation, visit www. wholesomewave.org. ilfbpartners.com

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Illinois Farm Bureau

Just What the

Med Student

Ordered Rural medical student assistance program has fostered generations of caregivers storY BY

W

hen Paul Pedersen began his practice in Bloomington, medical procedures that are today considered commonplace were extremely rare. “We were talking about getting CT scans,” he says of the crucial cancer-detection tool that has since come into widespread use.

Thirty years later, Dr. Pedersen is vice president and chief medical officer at Bloomington’s OSF-St. Joseph Medical Center, a key healthcare facility within a bustling Central Illinois hub.

Pedersen hasn’t forgotten the boost from Illinois Farm Bureau’s

Martin Ross

Rural Illinois Medical Student Assistance Program (RIMSAP) that helped launch his career. The program, founded in 1948, provides recommendations and low-interest loans for prospective rural Illinois doctors. Pedersen has served for nearly 20 years on RIMSAP’s selection committee.

A concentration of physicians goes into urban or suburban communities, Pedersen says, not only for lifestyle reasons, but also because of technology gaps between urban and rural communities. Serving rural patients requires “a different

commitment,” he stresses.

University of Illinois medical school graduate and RIMSAP participant Nicole Kennedy has that commitment. The 2002 Carlyle High School graduate is a family practice intern in Greenwood, S.C., on a track to practice in a rural area in Illinois, “likely south of Springfield,” she says.

“I want to have that practice I can stay with and where I know my patients,” Kennedy says. “I did a rural student preceptor program for 6 ½ months my third year of medical school at a family practice in Harrisburg in Southern Illinois. I

Dr. Nicole Kennedy is a participant in the Rural Illinios Medical Student Assistance Program, or RIMSAP, which helps doctors pay for their education in return for a commitment to serve rural areas of the state in need of doctors. After she completes her residency at Self Regional Healthcare in South Carolina, Kennedy plans to return to a rural community in Southern Illinois. photo by jeffrey S. OTTO

Summer 2011

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Ken Kashian jeffrey s. otto

Ken Kashian Ken Kashian

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Illinois Farm Bureau

really got to see what a smaller-town physician can do, how they can build relationships with their patients.”

That close connection with patients is important to Kennedy.

“It makes a big difference when you know who’s coming in,” she says.

“You may know what’s going on in their family – often, I would see Grandma, Mom and the child, sometimes all in the same day. You can do that as a family physician.”

Kennedy hopes to focus on women’s health, though she has concerns about medical malpractice awards in the state’s southern region.

“The situation isn’t the best in Illinois right now for family physicians to do obstetrics,” she says.

Past RIMSAP participant Carrie Sharkey Asner now trains third-year med students at the U of I College of Medicine at Rockford’s Rockton Family Practice Clinic. The students alone see, on average, one patient every hour.

“Our goal is to try to get people to go into family practice when they see how much ‘fun’ we have,” says Asner, a mother of three and wife of a neurosurgeon.

Asner, who began practicing in 1991, helps provide prenatal care and guidance for clinic clients. She sees programs such as RIMSAP as crucial to establishing a comfortable and trustworthy “patient home” that fosters preventative care and maintenance and, in turn, reduces the need for – and potential costs of – later emergency care.

“If a patient sees a provider consistently and the patient’s asthma is starting to get a little out of control, we can begin to address it then, instead of waiting for it to get

How to Apply for RIMSAP deadline for RIMSAP applications is oct. 1

T

he Illinois State Medical Society and Illinois Farm Bureau’s Rural Illinois Medical Student Assistance Program (RIMSAP) have helped 800-plus would-be doctors gain admittance to the University of Illinois College of Medicine and/or obtain educational loans. Participants must specialize in a primary health field and practice in an approved rural Illinois community for one to five years.

For details on how to apply, visit www.rimsap.com; email dgallivan@ilfb.org; call (309) 557-2538; or write Mariah Dale-Anderson, Manager, Rural Illinois Medical Student Assistance Program, 1701 N. Towanda Ave., P.O. Box 2901, Bloomington, IL 61702.

The RIMSAP application should be mailed no later than Oct. 1.

More online Find an application and additional program information at www.rimsap.com.

bad and him having to go to an emergency room,” Asner says.

Also vital in creating that patientcentric environment is health literacy, or patient education through simple English rather than complicated med-school jargon. “Make sure you use the common words,” Asner explains. “Use examples, like, ‘The blood vessels are like pipes.’ ” Back in Bloomington, Pedersen recalls how he was selected for the RIMSAP program following his 1973 graduation from Illinois Wesleyan University, earning recommendations critical to admission into the U of I College of Medicine.

Pedersen grew up in Belvidere, which at the time was a community of roughly 15,000. College preparation at Pedersen’s small high school “was not as extensive as it might have been,” he says. While he graduated from initially “decent” grades to high marks at Wesleyan, his cumulative

grade point average might not have made him a strong candidate for the U of I program.

“RIMSAP allowed me to get into medical school,” he says.

Pedersen’s wife, Ginni, was a Chicago-area nurse, and he transferred to the Windy City for his medical education and residency.

In 1980, he returned to work with a quartet of general internists in Bloomington-Normal – then a far smaller community eligible for service under RIMSAP obligations.

Nearly half his patients were scattered through surrounding rural towns such as Lexington, Chenoa and Colfax. “To the limit I practice medicine nowadays, they still are,” Pedersen says.

After all, for RIMSAP participants such as Pedersen, providing medical care to rural communities isn’t just important – it’s the foundation of their career.

Clockwise from top: A tractor rollover simulation helps train students from the University of Illinois’ Rural Medical Education program; Dr. Paul Pedersen, right, credits RIMSAP with getting him into medical school; past RIMSAP participant Dr. Carrie Sharkey Asner, second from left, trains students at the U of I Rockton Clinic; Kennedy enjoys the close doctor-patient connection that comes with working in rural areas.

Summer 2011

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Illinois Farm Bureau

Udder Delight Robot milking technology rejuvenates Villa Rosa dairy farm Joanie Stiers PHOTOGRAPHY BY Antony Boshier storY BY

A

t one Southern Illinois dairy farm, cows are milked at their leisure, instead of the typical twice-a-day schedule. But it’s not the fifth-generation dairy farmers doing the milking; the cows are milked by robots, allowing the farmers to spend more time on other farm duties and with their family.

No Time for Family Less than two years ago, brothers Kyle and Kurt Johnson faced an outdated milking parlor, labor issues and limited family time. In a progressive move, these young farmers became one of the first Illinois dairy farms to adopt robotic milking technology.

“We didn’t want to give up milking cows,” says Kyle, who has farmed with his brother for eight years. “We both love it. But we knew we had to give up something if we wanted to keep going. The robots were our way out. We could still keep the cows and still milk and not have that ‘milk-twice-aday’ routine.”

The Johnson brothers own Villa Rosa Inc., a family dairy farm and custom hay business in Greenville, about 45 minutes east of St. Louis. Kyle lives on the farm with his wife, Kristy, and 4-year-old son, Kaleb.

Kurt lives two miles away with his wife, Whitney. Grandpa Bill Schrage lives in an

Video online Watch Kurt Johnson explain the robotic milking technology and see how it works in a video at ilfbpartners.com/ robotic-milking.

Kyle, second from left, and Kurt Johnson, who took over the family dairy farm from their grandfather Bill Schrage, center, adopted robotic milking technology to be able to spend more time with their families.

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Kyle Johnson monitors one of the farm’s two Lely Astronaut A3 robots, which allow the family’s cows to be milked at their leisure.

apartment above the old milking parlor on the farm.

The brothers took over Grandpa’s farm after earning bachelor’s degrees from Southern Illinois University.

“This was my grandfather’s farm, and basically, growing up, this was our daycare,” says Kyle, whose uncles farmed it before him. “We were out here helping him from knee-high on.

We both fell in love with it.”

Switch to Automation Soon after assuming the farm, the 14

Johnson brothers found they worked 16-hour days and still fell behind.

Their days included milking 80 cows from 4 to 8 a.m. Then they worked eight hours on chores, maintenance, fieldwork and forage harvesting. By 4 p.m. they again were attaching milk machines to cows for four hours.

Kyle’s son was asleep when he left the house and ready for bed when he finished a day’s work. The milking parlor was outdated. Labor was an issue. Expansion was inhibited. The brothers first considered building a

new parlor and hiring employees.

However, as they toured Wisconsin dairy farms with robots, they learned that automation was a more economical choice for their farm.

The Johnsons overcame the two major hurdles: financing and service.

They qualified for a low-interest loan for beginning farmers from the Farm Service Agency to buy two robots valued at $190,000 each. They also located a dealer to service them in Southern Illinois.

Two Lely Astronaut A3 robots Illinois Farm Bureau

# Robotic Milking By the Numbers

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hours a day the Johnson brothers previously spent milking their cows

23.5

hours a day the robotic chutes are open to the cows

15

percent more milk produced since the farm switched to robotic milking

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number of cows they’ve added to their herd since the switch

started milking their herd at 4 p.m.

Dec. 8, 2009.

“That’s a day I will never forget,” Kyle says.

Cows Are Happy, Too The robotic chutes are open to the cows day or night, except for the two 15-minute wash cycles. The cows enter the chute an average of three times a day to eat high-energy feed while being milked. This frequency, combined with the high-energy feed, has increased per-cow milk

Summer 2011

production by 15 to 20 percent, or more than 1 gallon per day, over the previous method. The farm now averages just more than 8 gallons per cow daily and has increased the herd size by 20 since the robots arrived.

Outside of milking time, the farm’s 100 cows graze pastures in summer or roam a free-stall barn in winter. Each cow wears a neckband with a transponder. This communicates with the computer system to store information for each cow, including feed quantities, milk

production and statistics, such as cow weight and udder health.

Kyle believes his herd is calmer now that the cows give milk at their leisure, instead of the brothers scheduling their twice-daily milking.

“I still have just as much human interaction with my cows,” he says.

“I’m still out in my lot. I still make sure my cows are healthy. I still have cows that come up to me, and I pet them.”

The difference is that he better manages other tasks, too. ilfbpartners.com

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Got Reasons to Drink More Milk?

Ten benefits of adding more milk and dairy to your diet fun facts from the farm Did you know that more than 1,000 new dairy products are introduced each year? How about that one record-holding Holstein cow that produced a whopping 59,000 gallons of milk in a year?

Find these and more dairy farm fun facts online at ilfbpartners.com/ dairy-fun-facts.

With robotic milking technology, Kurt and Kyle Johnson have been able to increase their milk production by 15 to 20 percent.

Here are 10 reasons we should increase our own consumption of cows’ milk and dairy products such as cheese and yogurt.

1. With nine essential nutrients, it’s a

nutritional bargain at less than 25 cents per glass.

2. It helps build and maintain bone mass, which may reduce the risk of osteoporosis.

3. It is the top diet source of Vitamin D, considered by some as a super nutrient that may help support muscles and a healthy immune system.

4. Three servings daily, as part of a balanced diet, may help maintain a healthy weight.

5. Consumption fits into fast-paced lifestyles. Order a latte made with low-fat or fat-free milk, or stock up on cheese sticks, yogurt cups and yogurt drinks for calciumrich snacks.

6. It contains nutrients that help promote

healthy hair, skin and nails.

7. Potassium, found in milk, helps maintain healthy blood pressure and regulate the body’s fluid balance.

8. Federal and state agencies set rules and inspection processes to ensure its safety.

9. Calcium in milk, when teamed with

brushing and flossing, may help reduce cavities.

10. Low-fat chocolate milk can be used as an

alternative to sports drinks to refuel tired muscles after intense exercise. – Joanie Stiers Sources: www.nationaldairycouncil.org, www.midwestdairy.com, www.whymilk.com, www.gotmilk.com, www.discoverydairy.com, www.nutrientrichfoods.org 16

Illinois Farm Bureau

country® wisdom about the author Lorraine Zenge, ChFC, is a senior advanced planner for COUNTRY Financial. Visit COUNTRY on the web at www.countryfinancial.com.

Make Your Money Last Establish financial security throughout your retirement years Do you want to have money left at the end of your life, or do you want life left at the end of your money? Making your retirement funds last a lifetime is one of the most important issues facing retirees today. New retirees are living longer than ever and face critical decisions to make sure that they do not run out of money in retirement.

The 60 Percent Rule In order to cover your essential or fixed expenses in retirement, consider setting up a guaranteed income stream equal to 60 percent of your annual retirement income need. Your guaranteed income stream will consist of Social Security retirement benefits and a monthly pension, if you have one. If your guaranteed income stream falls short of 60 percent of your retirement spending needs, consider working with a financial planner to purchase an immediate annuity in order to make up the difference. You may even want to annuitize different amounts of your retirement funds at different times to give yourself a needed “raise” in your retirement income to keep up with inflation.

Stay Invested Keeping some of your retirement funds invested in the stock market or in growth mutual funds is a way to hedge inflation and keep your retirement funds growing. Some retirees make the mistake of investing only in certificates of deposit and find that the low interest rate of their investment does not keep up with inflation. Work with a trusted financial professional who can help you invest a

Summer 2011

portion of your retirement funds so that the funds keep working and growing for you.

Watch Your Withdrawal Rate Withdrawing too much from your retirement funds early on is a huge mistake that increases the odds for running out of money later on. If you expect to live for 20 years in retirement, you should plan on keeping your withdrawal rate at about 4 percent to 5 percent of your retirement assets. However, if you retire early, you should decrease your withdrawal rate since each withdrawal decreases the remaining assets as well as the income and growth generated by those assets.

It will be important for you to stay disciplined regarding your withdrawal rate so that you will be financially secure for all the years of your retirement, including the later years. Therefore, living within your means – rather than looking at your retirement nest egg as something that you can tap into at will – will be critical. You will need to develop a budget and cut back on some things. Spoiling children and grandchildren with large gifts is another mistake overly generous retirees often make that can cost them later.

Seek Help in Developing a Plan Retirement should be a wonderful time in which you are rewarded for your years of hard work. If needed, seek the help of a trustworthy financial professional to help you develop a plan that will ensure that your retirement years are golden – and financially secure. ilfbpartners.com

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Cozying Up

on Route 66 Cozy Dog Drive-In in Springfield sticks to the basics after decades of corn dogs storY BY

Samantha Johnson Boshier

PHOTOGRAPHY BY Antony

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Illinois Farm Bureau

I

f you’ve ever attended a state or county fair, chances are you’ve probably sampled one of the staples of fair foods: the corn dog on a stick. But did you know this tasty treat’s origin has an Illinois connection?

Corn dogs on a stick can be traced back to 1941, when a young man named Ed Waldmire was at Knox College in Galesburg. Ed mentioned to fellow student Don Strand that at a roadside diner he had ordered a sandwich called a corn dog, a hot dog baked in cornbread, but that it took half an hour to cook. Strand’s father was a baker, so Waldmire thought he might be able to figure out a more timely solution.

A few years passed, and sure enough, Strand invented a batter that stuck to the hot dog while frying. He mailed the mix to Waldmire, who experimented with putting the corn dogs on a stick in a USO kitchen in Amarillo, Texas, where he was stationed in the Air Force. His creation, which he called “crusty curs,” became immediately popular.

Waldmire originally had plans to include a pickle in the middle, but according to his daughter-in-law, Sue Waldmire, this idea was later abandoned.

Though it took a little time to perfect the mounted rack that allows the hot dogs to be battered and fried vertically, the batter recipe has remained unchanged since 1946.

By that year, Ed Waldmire was selling his creation at the Lake Springfield Beach House, as well as promoting it at county and state fairs. The dog-on-a-stick concept debuted at the Illinois State Fair that year.

At his wife’s encouragement, Waldmire changed the product’s name from “crusty curs” to “cozy dogs,” and soon Waldmire was the proprietor of two Dog House establishments where the cozy dogs were sold.

“The current Cozy Dog Drive-In was constructed in 1949,” Sue Waldmire says.

Today, she operates the Cozy Dog

Summer 2011

Drive-In – located on old Route 66 in Springfield – with the assistance of Ed’s grandsons, Josh, Eddie, Tony and Nick. The sign out front proudly proclaims “Home of the Famous Hot Dog on a Stick,” and the cozy dog is appropriately the most popular item on the menu.

“When the Cozy Dog Drive-In first started, it was cafeteria-style dining with more dinner-style menu items, such as fried chicken dinners, salads, jellos,” she says.

“We now focus on the cozy dog as our main menu item, but still offer daily specials for the needs of our customers.”

The popular location on Route 66 has proven beneficial.

“Route 66 has helped the business to show people what dining was like ‘back when,’ ” Waldmire says. “It gives them a chance to experience a family-owned business rather than the corporation chains that have populated the world.”

“We are very proud to have continued this business,” she continues. “We know in our hearts [that] Ed would be very proud to see how well the business is continuing to grow.”

Video online Ed Waldmire’s grandson, Tony, talks about his family restaurant’s history and shows how to make cozy dogs in a video at ilfbpartners.com/cozy-dog.

if you go …

Stop by for a cozy dog – which costs just $1.85 – or bring the entire family and order a family basket of four cozy dogs and large fries for less than $10.

The Cozy Dog Drive-In is located at 2935 S. Sixth St. (old Route 66) in Springfield and is open from 8 a.m. to 8 p.m., Monday through Saturday.

It’s closed on Sundays and major holidays.

To learn more, call (217) 525-1992 or visit www.cozydogdrivein.com. ilfbpartners.com

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Market

Meals Summer recipes rely on produce fresh from the farm

Charlyn Fargo PHOTOGRAPHY BY Antony Boshier & Jeffrey S. Otto food styling BY Mary Carter storY & Recipes BY

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Illinois Farm Bureau

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alk through a farmers’ market, and for most of us, it’s sensory overload – the bright colors, the feel of fresh-picked fruits and vegetables, the smell of soil still clinging to the produce. It can be a bit overwhelming.

It all looks so good, but what to do with all that produce once you get it home?

Michael Higgins, owner and chef of Maldaner’s Restaurant in Springfield, does cooking demonstrations at the city’s Old Capitol Farmers’ Market and often buys produce to use in the restaurant.

“For the restaurant or for the cooking demos, I go the Wednesday before and scope out what’s there – what’s fresh and ripe that week,” Higgins says. “The last thing you want to do is plan on doing something with fresh green beans for a demo or having them on the menu, and there’s no green beans.

You have to know what’s available.”

He makes his menus for the restaurant based on what is available, then goes back and purchases the produce a few days later.

In Springfield, the downtown market is held on Wednesdays and Saturdays.

“It takes another trip, but I always look before I plan because sometimes the produce changes,” Higgins says. “Sometimes on Wednesday, I will ask the farmer if he's going to have that at the next market. Even though it takes another trip, it’s worth it.”

A recent trip resulted in thoughts of a slaw made up of various greens and colorful vegetables sliced like matchsticks with a coleslaw-type dressing; a summer stir-fry of asparagus, peppers, carrots and garlic shoots (available before garlic has matured); and a quick and easy pickle from early cucumbers.

Later, he’s likely to pick up squash for a tapenade, similar to a bruschetta.

Higgins isn’t convinced that a trip to a farmers’ market will save money – fresh produce isn’t necessarily cheap – but it’s certainly a great option for healthy eating

Summer 2011

and to improve the quality of your food.

“You can save money because what you buy stays fresher longer,” Higgins says, “and you can save money by buying in season.”

Higgins went to roadside stands – the predecessor of today’s farmers’ markets – while living in California. “A lot of the farmers’ markets developed in the mid1980s in the San Francisco area, part of a ‘buy fresh, buy local’ movement,” he explains. “With the rise of the dot-coms in California, a lot of younger people had disposable income, and they wanted to improve the quality of their food.”

In Central Illinois, Springfield’s downtown farmers’ market first started in 1982 on the plaza of the Old State Capitol.

Later, it closed because of concern over farmers’ trucks driving on the Old Capitol mall bricks.

“About 10 years ago, the farmers’ market came back,” Higgins says. “It’s been strong ever since.”

Whether it’s your first time or weekly trip to the market, Higgins offers these tips:

about the author Charlyn Fargo got her start in food in 4-H. Her love for the culinary arts helped her land a job as food editor of the State Journal-Register, a daily paper in Springfield, and eventually a master’s degree in nutrition and registered dietitian from Eastern Illinois University.

She is passionate about healthy eating, teaches nutrition and baking at Lincoln Land Community College and consults as a dietitian.

1. Go with an open mind – don’t make a

plan until after you see what’s there.

2. If you can, jot down what’s available and go home and think about what you can do with the produce. Then go back and make your purchases.

3. Try something new. Ask the farmer who grew it his or her ideas on favorite ways to prepare it.

4. Ask questions. If you’re not sure what something is, just ask.

Recipes follow to get you started with a few of early summer’s best offerings.

video online Stroll through Springfield’s Old Capitol Farmers’ Market in a quick video at ilfbpartners.com/ farmers-market-finds. ilfbpartners.com

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Summer Stir-Fry 2 tablespoons peanut oil 1

bunch asparagus, blanched and sliced into 2-inch pieces

1

each green, red and yellow pepper, thinly sliced

1 bunch garlic shoots, sliced into 2-inch pieces 2 carrots, julienned into 2-inch pieces 1 round fresh ginger, minced 4 tablespoons low-sodium soy sauce 1 teaspoon cornstarch mixed in 1 tablespoon water 3 tablespoons sherry

tip This stir-fry recipe can utilize myriad fresh summer vegetables.

Be flexible with what’s available at your market.

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Clean and prepare vegetables so all are about the same thickness and length. Meanwhile, in a separate bowl, mix together cornstarch and water. Add soy sauce and sherry.

Put peanut oil in wok. When very hot, add ginger and garlic shoots. Add rest of vegetables and, tossing like a salad, stir-fry until crisp-tender. Add soy sauce mixture.

Serve hot over rice or as a side dish.

Illinois Farm Bureau

Summer Salad With Creamy Jalapeno-Citrus Dressing 3

1 1 3 2 2 2

Squash Tapenade 1 pound fresh pumpkin or butternut squash,

cut into 1-inch chunks 1 clove garlic, sliced 1 teaspoon hot red pepper flakes 3 tablespoons red wine vinegar 3 tablespoons honey ¼ cup olive oil

3 tablespoons mint, roughly cut

Take a 12-inch sauté pan and heat olive oil. Add pumpkin or squash, then add garlic. Add red pepper flakes. Add red wine vinegar and honey and bring to a boil. Simmer and wait for mixture to thicken. Add mint. Serve hot or cold over sliced rounds of Italian bread or over roasted lamb or chicken.

cups greens, such as kale, spinach, collard greens and/or Romaine lettuce red pepper, julienned green pepper, julienned carrots, julienned fresh beets, julienned fresh radishes, julienned green onions, thinly sliced

Dressing: ½ cup jalapeño orange jam (see below) ½ cup buttermilk ½ cup light mayonnaise ½ cup sour cream ¼ cup red wine vinegar or lemon juice Sugar, salt and pepper to taste

Mix dressing ingredients together and chill. Meanwhile, clean and rinse fresh veggies and julienne. To slice greens, roll up lengthwise and slice chiffonade style.

Mix with dressing. Serve chilled.

Buy local To find the jalapeño orange jam called for in this recipe, we recommend checking out Cobden, Ill.-based Darn Hot Peppers online at www.darnhotpeppers.com. Alternately, you can substitute with orange jam or marmalade and red pepper flakes to taste.

Quick & Easy Salt Pickles 2 small cucumbers, sliced in discs 1 tablespoon sugar 1 teaspoon kosher salt

Slice small cucumbers into discs. Toss with the salt and sugar. Refrigerate for a few hours or the afternoon. Serve cold. tip This recipe can be made the same day it is served. They won’t be as salty as a typical pickle; rather, the fresh cucumbers will have a sweet and salty crunch.

Summer 2011

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Gardening

A Brief History of

Thyme Learn the legend behind this versatile herb and how to grow it in your Illinois garden

D about the author Jan Phipps farms, gardens, writes and podcasts near Chrisman. She’s been a University of Illinois Extension Master Gardener for 10 years.

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o you want to grow a plant whose genus (Thymus) is more than 5 million years old? Fossils show imprints of thyme species that are still grown today. Thyme originated in the Middle East and spread around the Mediterranean Sea. The name probably derived from one of three Greek words: thumus, meaning courage without fear of death; thymon, meaning to fumigate; or thumon, meaning mind, soul or spirit. All three refer to its use down through the ages.

Thyme was used for a variety of things besides adding f lavor to cooked food.

At different times it has been used as a medicine for epilepsy, melancholy, gout and

nightmares. It was burned in temples, made into a liqueur and even planted in orchards to attract pollinating honeybees. A bath infused with thyme was thought to revive tired soldiers and restore their courage. As recently as World War I, thyme was used as a battlefield antiseptic. In fact, oil of thyme was in short supply at the beginning of the war because our main supplier had been Germany, now the enemy.

Thyme is a hardy perennial in Illinois.

There are more than 100 species from which to choose, ranging from a couple inches tall to 15 inches; however, most gardeners grow it as a low-growing herb or as a ground Illinois Farm Bureau

Ask an expert

Q

How do I prevent mosquitoes from breeding in my two birdbaths?

Answer It takes two weeks for mosquito larvae to turn into biting insects, so flush out your birdbaths weekly.

Q

I have an open rain barrel. How do I keep out mosquitoes?

cover. Thyme is divided into two types: prostrate (less than 3 inches tall) and mounding (more than 3 inches tall).

The scent makes thyme a popular ground cover, especially when grown between stepping stones on a path, because each misstep perfumes the air. It also works well in rock gardens and walls since it can be tucked into small spots.

Growing thyme is quite easy. It is readily available in nurseries as a transplant in the spring and early summer. Some species can be grown from seed, but the seed is extremely small. Plant it in a sunny location that is well drained. Thyme doesn’t mind

Summer 2011

dry conditions so you won’t need much supplemental watering after it gets established. It does well in average to slightly acidic soil.

If you are growing a culinary thyme, cut it back heavily in early spring to invigorate the plant and stimulate new growth. To use for cooking, hold the tip of a single stem and run your thumb and index finger backward down the stem to remove the leaves. They are so small additional chopping isn’t necessary.

Whether growing thyme for cooking or as an aromatic ornamental, enjoy the fact it predates homo sapiens by millions of years.

Answer You have two choices: mosquito dunks (chemical) or tight-fitting window screening (barrier).

Email your gardening questions to Jan at ilfbpartners@jnlcom.com.

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{Travel Illinois}

Metropolis Have a super fun getaway in this river town storY BY

Jessica Mozo

PHOTOGRAPHY BY Antony

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Boshier

Illinois Farm Bureau

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ocated along the Ohio River in Massac County, Metropolis is small but mighty when it comes to tourism. The selfproclaimed “Hometown of Superman” has a population of around 6,800 folks and is accessed by Interstate 24 and U.S. Highway 45.

The city’s motto is “One Small Town – Many BIG Adventures,” and its quirky Superman personality caught the attention of the Travel Channel in October 2010, when it was featured on an “Extreme Towns” special that explored some of the most unusual small towns around the nation.

Calling All Superman Fans Superman fans of all ages flock to Metropolis, thanks to its reputation as the “Hometown of Superman.” In truth, the comic book hero was based in a fictional city of Metropolis, but in 1972, the Illinois General Assembly passed a resolution that declared Metropolis Superman’s official hometown.

The city has made the most of its Superman fame, naming streets and buildings after characters from the wellloved comic and erecting a 15-foot, 2-ton bronze Superman statue in the town’s Superman Square. The statue was installed in 1993 at a cost of $120,000, the majority of which was funded by engraved bricks purchased by citizens for $35 apiece.

It is a popular photo spot with tourists.

After posing for a picture with Superman, stop in the Super Museum on Market Street. The museum is dedicated to all things Superman and is home to the world’s largest privately owned Superman collection, with original costumes, movie props, toys, posters, action figures and more.

Make plans to visit Metropolis the second weekend in June, and you’ll experience the city’s annual Superman Celebration. Now in its 33rd year, the Superman Celebration attracts comic lovers

Summer 2011

Metropolis Must-Sees Kincaid Mounds Archaeological Site Superman Square Super Museum Americana Hollywood Fort Massac State Park Harrah’s Metropolis Casino & Hotel Metropolis Murals Metropolis Statues Old Bethlehem School Cottage Summer’s Riverview Mansion Bed & Breakfast

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From left: Fort Massac State Park; the 15-foot Superman statue; the Elijah P. Curtis Home

10 Good Eats in Metropolis Smallman’s Family Restaurant El Tequila Mexican Restaurant Ace’s Diner (inside Harrah’s) Cubby Bear’s Pizza Bill’s BBQ Diamond Lil’s Family Restaurant Duncan’s Steakhouse Farley’s Cafeteria Rube’s Willy Jak’s

from all over the globe and features guest celebrities from the TV show “Smallville,” a Superman trivia contest, Artist’s Alley, Man of Steel contests, live music, a carnival and more. Get in on the action by entering the $1,000 Superhero Costume Contest.

The Superman Celebration has been known to nearly quadruple the town’s population, drawing upwards of 25,000 visitors. The 2011 celebration is slated for June 9-12.

Sites to See Dive into local history with a visit to the Elijah P. Curtis Home. The classic Revivalstyle, two-story brick home was built by Maj. Elijah P. Curtis after the Civil War and boasts unusual interior woodwork. Located on Market Street one-half block from Superman Square, the home is open for tours on weekend afternoons and by appointment.

Love the glamour and glitz of Hollywood?

Then don’t miss the Americana Hollywood Museum and Gift Shop located at Third and Ferry streets. It celebrates the Hollywood of yesterday and today, with collections from stars such as Elvis, Marilyn Monroe and Angelina Jolie.

Metropolis has an affinity for statues, and there are several sprinkled around town that make fun photo stops. Don’t miss the Noel Neill (posed as Lois Lane) statue two blocks from Superman Square; the George Rogers Clark statue at Fort Massac State Park; Big John, a local grocery icon at the entrance to Fort Massac; and Planet Globe outside the Metropolis Planet Newspaper on Fifth Street.

Speaking of George Rogers Clark, Metropolis has a trail named in honor of the Revolutionary War hero. Take a scenic bike ride or walk along the George Rogers Clark Discovery Trail, an 8.6-mile path that opened in 2010, linking Metropolis to

the first prairie state park Metropolis’ Fort Massac State Park holds the distinction of being the first state park in Illinois, established in 1908. It’s a treasured vacation spot for its scenic views of the Ohio River and opportunities for camping, picnicking, hiking, boating and hunting.

But perhaps the park’s most valuable asset is a replica of the 1802 American fort that once existed there, complete with two barracks, three block houses, officer quarters, a well and a stockade.

The third weekend in October, the park hosts the Ft. Massac Encampment, a popular event that draws 160,000 visitors. The event brings history to life with re-enactors, period arts and crafts, mock battles and old-fashioned foods. The 2011 encampment takes place October 15 and 16.

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local flavor

Brookport. A large portion of the bicycle and pedestrian trail runs through Fort Massac State Park.

Right on ‘Cue

Now That’s Entertainment!

Book a room at Harrah’s Metropolis Casino & Hotel, and you’ll think you’re in Las Vegas. The 252-room complex is a one-stop shop for entertainment, with a vibrant casino floor, live shows by big-name entertainers and various restaurants.

Wrestling fans gather at Renegade Pro Wrestling on Friday and Saturday nights to watch wrestlers battle it out for a good cause. Located behind El Tequila Mexican Restaurant on East Fifth Street, Renegade Pro Wrestling works with WACA (Wrestlers Against Child Abuse) and donates a portion of admission revenue to charities.

Ever wanted to learn to scuba dive? You can at Mermet Springs, a full-service scuba diving destination on U.S. Highway 45 just north of Metropolis. Mermet Springs offers an on-site dive shop and scuba instruction in an 8.5-acre, spring-fed quarry. It has been featured on the National Geographic Channel and has rare fish species, submerged training platforms, dives from 15 to 120 feet deep and several sunken treasures just waiting to be explored.

O

Bill’s BBQ Serves Up a Taste of Metropolis ne thing most Metropolis citizens have in common is their love for barbecue – specifically Bill’s BBQ, an iconic local eatery that’s been serving hungry customers since 1965.

Tucked inside a simple blue block building on East Seventh Street, Bill’s is known for smoked pork barbecue that is chopped for sandwiches right in front of you. It is also popular for its perfectly seasoned cheeseburgers and cleverly named breakfast sandwiches.

“The Heart Attack is one of our breakfast sandwiches loaded with sausage, egg, cheese, bacon and ham,” says Maranda Souders, daughter of owner Bill Souders. “Then there’s The Stroke, which has your choice of two meats, two eggs and two pieces of cheese.”

In addition to the food, customers come back for the friendliness of the place. It’s not uncommon for Bill to be standing behind the counter, joined by Maranda and her brother, Chad.

“We have hundreds of regular customers who come in daily, and with at least half of them, we remember their order and have it ready for them as soon as they walk in the door,” Maranda says. “This is the kind of place where you can sit and talk with anybody about anything. One group of older gentlemen come in every single day for coffee.”

Bill’s wife, Vickie, helps out by making all the restaurant’s homemade soups, which range from meaty chili to vegetable beef made from a chuck roast. Then there are french fries, potato salad, coleslaw, homemade cobblers, fountain drinks and fresh-brewed iced tea.

“For people who were born here and moved away, it’s a piece of home,” Maranda says. “A lady from Metropolis who now lives in New York ordered five pounds of barbecue the other day, and she was so excited because she hadn’t eaten it in 25 years. She didn’t even care how much it cost.”

If you go Bill’s BBQ is located at 1105 East Seventh St. in Metropolis. It’s open 5 a.m. to 4 p.m. Tuesday through Friday and 5 a.m. to 2 p.m. Saturday, and closed Sunday and Monday. The phone number is (618) 524-2503.

Wall-to-wall history Metropolis’ love for public art doesn’t end with its statues. The city also boasts a half-dozen colorful murals painted on buildings along Ferry and Market streets in the historic downtown district. They span five city blocks and are easy to walk to.

Each painting reveals a different aspect of local history, such as the fire trucks mural that depicts the city’s various fire-fighting vehicles past and present, from horse-drawn wagons to today’s motorized trucks.

Interpretive plaques attached to the murals explain the historical significance of the paintings. Stop at the visitors’ kiosk in Superman Square to pick up a brochure about the murals with a street map of their locations.

Summer 2011

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summer Events

Magic on the Midway August 12-21, Springfield Whether you’re looking for horse races, a Ferris wheel or a 500-pound cow made out of butter, the Illinois State Fair has something for everyone.

More than 600,000 visitors from all over the state find themselves in Springfield in late August each year for games and rides, arts and crafts, agriculture competitions, and live entertainment. Enjoy the carnival in Adventure Village. Listen to live music on the Lincoln and Northwest stages. Watch some of the state’s finest horses race on one of the world’s fastest dirt tracks during the harness races.

And what about that butter cow? Hand-sculpted each year from unsalted butter over a wire and wood frame, it has been the fair’s unofficial icon since the 1920s.

This year’s fair will feature themes for every day, including Horse Racing Day (Aug. 12), Agriculture Day (Aug. 16), Park District Conservation Day (Aug. 20) and Family Day (Aug. 21).

get More online For more information including directions to the fairgrounds and a full list of events at the state fair, visit www.agr.state.il.us/isf.

This listing includes a few events to add to your calendar in June, July and August from around the state.

ornamentation, rosemaling.

The Midsommar Festival also hosts the Granquist Music Competition, the largest music competition in Illinois.

Go to www.genevachamber.com to find more event information.

artists from around the region at the Midsummer Arts Faire.

This three-day festival showcases diverse art styles and techniques including original oils and acrylics, watercolors, sculpture, jewelry, decorative and functional ceramics, and photography. The artists are selected in a competitive jury process from more than 100 applicants. This year’s event features 18 new artists.

In addition to the fine art exhibit and sale, the art fair features food, hands-on children’s activities and an architectural tour.

Visit www.artsfaire.org to learn more.

Art in the Park

Tasty Chicago

June 24-26, Quincy

June 24 - July 3, Chicago

Spend a leisurely weekend in Washington Park with 52 celebrated

Experience an array of exotic, ethnic and local culinary delights at the 10-day

Dates were accurate at press time but are subject to change. Please check with the contact listed before traveling long distances to attend.

Additional information on Illinois events also is available online through the Illinois Bureau of Tourism’s website, www.enjoyillinois.com.

Rosemaling, Anyone?

June 21-26, Geneva Ever tried your hand at rosemaling?

The annual Midsommar Festival Swedish Days in Geneva is a great opportunity to give it a try.

During this six-day celebration, the whole family can enjoy great food, carnival rides, a parade, the popular Green Expo, live music, a craft show and the Swedish art of stylized flower

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Illinois Farm Bureau

Taste of Chicago. The lakefront festival showcases the diversity of Chicago dining and features music and activities for the entire family.

The event began in 1980 and is held annually at Grant Park, at Michigan Avenue and Congress Drive. Parking is available in the Millennium Garages.

For more information about the event, call (312) 742-4387 or visit www.chicagoparksdistrict.org.

Little Mill on the Prairie July 9-10, Golden The only restored, U.S.-built windmill operating with its original millstones and wooden gears is the site of Heritage Days and the Sweet Corn Dinner in mid-July.

Hosted by the Golden Historical

Summer 2011

Society, this festival celebrates the history of the Prairie Mill, a restored 1873 windmill in Western Illinois. Tour the mill and museum, visit vendors, enjoy great food, enter the talent contest or watch the parade, then stick around for the delicious sweet corn dinner.

To learn more about this event and about 19th-century prairie life in rural Illinois, visit www.goldenwindmill.org.

Brews and Blues August 5, Freeport It’s hard to find a better way to enjoy the summer than with a tasty bratwurst, a cold ale and live music. The 8th annual Brats, Beer and Blues Festival at the Freeport Art Museum offers just that.

Sample different styles of beer, enjoy fresh brats, chips and ice cream, and

listen to great blues music. A special exhibit called “Art of the Car” will also be on display.

For more information about the event, call (815) 235-9755 or visit www.freeportartmuseum.org.

Flying High August 26-28, Lincoln Find fine art, live music, good food and a sky full of hot-air balloons at the Lincoln Art and Balloon Festival. The balloons will launch from the Logan County Airport in the morning, and tethered balloon flights and an evening balloon glow will follow later in the day.

Other event activities include an 1800s craft fair, a flea market, wine tasting, beer garden and parade.

For more information, call (217) 7352385 or visit www.lincolnillinois.com. ilfbpartners.com

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illinois in focus

canadian geese overlook the shore of Evergreen Lake in McLean County. The lake area features hiking, camping and fishing opportunities. staff photo

Summer 2011

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