- @Altanboy2001 Check this out.... bit.ly/12B4hek 18 hours ago
- RT @caraworkman: Catch up with the "Field Mom's" on their visit to a grain farm! #AgChat #Chicago @ilcorn @ILFarmFamilies http://t.co/TNRV… 18 hours ago
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- @Altanboy2001 If you're taking about 10% blends it's safe for ALL gas vehicles, including small engines. Flex Fuels such as E85... 18 hours ago
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In the second installment of a two-part series, Julie Gunlock of the Independent Women’s Forum discusses the anti-pesticide agenda. She looks at the group makeup of this movement and the motivations thereof, along with the reasons that their stories receive coverage in the media.
Julie argues that the modern news cycle favors anti-pesticide hysteria rather than science and fact. She suggests that scare tactics play well to the media, which are geared towards making stories out of scary sounding studies whose news cycle ends before the studies are ultimately proven incorrect. She suggests that the NGO tactics are particularly geared towards mothers, while the ultimate agenda is the enactment of regulations based on that fear.
Green State TV
The 2013 season unofficially began last Thursday, May 9 with our “Education Day” exhibition game. Despite the wet weather, we defeated the Joliet Slammers 5-0 in front of over 3,300 fans at The Corn Crib! While we open the regular season on the road this Friday in Evansville, IN, we will play our first regular season home game at the ballpark on Tuesday, May 21 at 7 p.m. against the Windy City ThunderBolts (“CEFCU Opening Night”). Our opening home stand runs from May 21 through Sunday, May 26. Please visit http://www.normalbaseball.com for game times, tickets and upcoming promotions.
In my last post, I mentioned what a busy off-season it has been for us, and the “change is good!” mentality we have adopted for this season. Since then, we have continued adjusting our roster, and we have made yet another NEW announcement! That is, our corporate partnership with Miller Brewing Company and Ra-Jac Distributing Company. As a result of that partnership, we have added the “Leinenkugel Lodge” and “Miller Lite Lounge” to The Corn Crib! The “Leinenkugel Lodge” is located on the first-base side of the concourse behind section 102, and it will be available to all fans 21 and older. The “Miller Lite Lounge” is located in luxury suite #211 (formerly the “President’s Suite”), and it will be available for all corporate partners, full season ticket holders and host families 21 and older. Some of the Miller Brewing Company products to be offered at the ballpark this season include: Miller Lite, Miller High Life, Third Shift, Redd’s Apple Ale, Leinenkugel Summer Shandy, Leinenkugel Sunset Wheat, Leinenkugel Canoe Paddler, Leinenkugel Berry Weiss and Heineken. Plus, all nine “Miller Thirst Quenching Thursdays” will feature $1 Miller High Life drafts! We are confident our fans will notice all of the changes we have made for this season. More importantly, we are confident they will benefit from those changes!
Whenever I get excited about all the new aspects of CornBelters baseball this season, I am also reminded of our original mission statement:
It is our mission to be the number one summer sports entertainment choice in Illinois. We will achieve this by building trust with our fans and partners, providing professional baseball, superb customer service and a fun and affordable experience every time they come to the ballpark.
Over the past three seasons, we have come a long way by consistently keeping this statement in mind. Although we have adopted a “change is good!” mentality for this season, some aspects of CornBelters baseball will never change! This season we will continue to build upon the fantastic relationships with our fans and partners, our team will be more competitive in the Frontier League and we will once again provide outstanding customer service, FUN and affordability. I assure you we will not rest until it is clear to all we are the number one summer sports entertainment choice in Illinois.
If you have yet to secure your tickets for our opening home stand, please do so TODAY. They start at only $5 each! Tickets can be purchased in-person at the Mid-Illini Credit Union Box Office, or by phone at (309) 454-2255 (BALL), during normal business hours. They can also be purchased online anytime by visiting http://www.normalbaseball.com. I look forward to seeing you at The Corn Crib soon!
Just in time for grilling season, you will start seeing some changes to how meat at the grocery store is labeled. The USDA has approved this new labeling system (created by NCBA and the National Pork Board) that aims to make meat perusing in the store easier for customers. For the past 40 years or so, meat labels have been anatomically based- describing where that cut is located on the animal’s body. So, for those customers that didn’t grow up on a livestock farm or enroll in a meat science class in college, how does knowing where a cut of meat came from help them know what they are getting or how to cook it?
The new labeling system will identify species, whether the meat is from the chuck, loin, rib or round, the retail cut name, and provide cooking instructions to the buyer. The biggest change is expected to be in pork chop labeling. Thanks to modern pork production methods, trichinosis is no longer a problem so the cooking temperature of pork was lowered in 2011. This means pork chops can be cooked similar to steaks now, so they will be naming different pork loin cuts more similarly to beef steak cuts (i.e. ribeye, sirloin, New York, etc.) Hopefully, this information will be helpful to customers when browsing meat at the grocery store.
This article explains in greater detail the changes that we can expect to see on meat labels: http://www.usatoday.com/story/news/nation/2013/04/03/new-meat-cut-names/2049713/
I think this is a good idea based on consumer research done by the National Pork Board and the NCBA Beef Checkoff program. As we learn more and more about what our urban consumers are not understanding and the importance of communicating with all of our customers, it is changes like this that are going to help everyone be on the same page. We should start seeing label changes this summer, so it will be interesting to see everyone’s reaction to it!
Membership Administrative Assistant
I came across this excerpt from Emily Matchar’s book, Homeward Bound: Why Women are Embracing the New Domesticity and was sad and relieved all at the same time. You see, I grew up on a farm where the women worked at home and the men worked away from home (and this was the 80′s!). I wasn’t home schooled, but I did receive an education from my upbringing that has impacted me in a substantial way.
My mom canned, gardened, made my clothes and costumes. My dad had built our home and on the weekends would work on the property with machinery or fix the vehicles. I grew up with two of the most self-sufficient people I have ever met-the phrase ‘we can make that at home’ was often spoken of things we saw in the city 30 minutes away: jungle gyms, play houses, clothing, etc. A phrase I have adapted at home with my family now.
Spring was my favorite time of year-the smell of the air meant freedom from the walls of school, but it also smelled like raspberries and strawberries-also known as my chores. Every morning during the summer-my job was to pick the red raspberries and strawberries from the garden and put them into the green cardboard pint containers for mom to sell in town. The money was made was for our school supplies and fees for the year. As the summer wore on-the chores changed from raspberries to weeding, to watering, to peppers and tomatoes. In the cool evenings of fall I remember digging up potatoes and picking squash and pumpkins.
The summers were spotted with large canning sessions-I being mom’s right-hand in the efforts. The spring strawberry jam was my favorite-the sweet smell lingered in the kitchen for days as did the red stains on my hands. The strawberry jam, to this day, is the best jam I have ever had.
In addition to strawberry jam, we would can tomatoes, pears, apples, relish, beets, green beans, carrots and anything else my mother could. If we didn’t can it-it would get frozen or dried in the dehydrator (often apples became apple chips). Sometimes our efforts were inside in the kitchen and sometimes, to preserve as much cool air in the house, we would get the portable electric stove and move outside. Often my job was to keep the flies away-as you can imagine the flies kept a young child quite busy.
Dad would come home for lunch and lunch would be ready on the table-I often had to run out to the garden to pick the green onions, lettuce or spinach for the salad. I grew up loving spinach-in my house, it was a spring treat we only got once a year. After starting grade school-spinach was the most popular hated veggie among my classmates – a hatred I didn’t share or understand. I thought spinach made you big and strong-just like Popeye! It wasn’t until I was quite a bit older and had the store-bought canned spinach that I finally understood what my peers thought spinach to be. I had never seen spinach look so sad and desecrated-or taste so bland. I genuinely felt bad for my classmates and their exposure to such an atrocity.
Over the last 60+ years, Americans have decreased the percentage we spent on groceries by more than half. Oddly, over a time period when home vegetable gardens decreased as well. Our basic necessities have changed along with our viewpoints of money, status and occupation. In addition to the feeling that the hours of the day have begun to consume us as opposed to just running their due course. I myself, being a college graduate have begun to have this daunting feeling that somewhere-we got it wrong. Not that women shouldn’t go to school and get a degree, but we (both men and women) have taken it upon ourselves to work so hard for other people’s businesses-we forgot that our families are our primary business.
Growing up on a farm in the country with a home that was heated by a wood-fireplace and fed by the bounty of a garden-it was a job to maintain the home. Each day’s tasks were dictated by the weather, the garden, and the land. There was always something to work on and knowledgeable bodies to do it. While I feel that technology is important and I definitely do my share of dabbling-there is something to be said about living a slower-paced life and working for your family as opposed to working for someone else’s cause. I find the term ‘femivores’ funny-because when I was growing up, I called her ‘Mom’.
The Normal Cornbelters had an exhibition day yesterday for Education Day at the Corn Crib. Children from all over Central Illinois came to the ball park where they had the chance to meet & greet Corny and players, play in the McDonald’s/Little Jewels Family Fun Zone, explore at the Children’s Discovery Museum activity station, complete ‘Belters Brainball educational worksheets and visit the petting zoo!
May is a busy month. Hamburger month AND barbecue month … and how better to celebrate than with DaBurger!
Yes, hamburgers are typically made from beef. But pork is a delicious and nutrious option to change up hamburger month – and sales of DaBurgers are going gangbusters in Chicago at area sports arenas and stadiums!
But perhaps you’re worried about eating pork because you’ve heard horrible things about pig farmers. You’ve heard that mommy pigs are forced to live out their lives in small crates. You’ve sworn off grocery store meat because you don’t trust farmers you don’t know.
Choice is good and of course, you deserve the opportunity to make that choice. But you also might be interested in how pig farms REALLY operate. And maybe you’d like to hear it from a farmer first hand or from another mom just like you.
Here’s your chance. This blog, by Pilar Clark of Lisle, Illinois is her chronical of a visit to a pig farm in Illinois. And this entire page is dedicated to any questions you might have about raising hogs. You might also be interested to follow along with Jen Sturtevant of Lanark, Illinois as she raises a pen of piglets and invites you to watch.
Farmers really are treating their animals with care and producing ethically moral food for you and your family. They are also trying to be more transparent so that you feel confident eating all the pork you want! So if you’re feeling particularly inspired by this yummy DaBurger and all the information about how pig farmers raise your food, check out more ways to use ground pork at home in many other delicious recipes.