Archive for June, 2008
June 17th, 2008
… there is a local event at 6 p.m. wednesday at klehm arboretum and botanic garden, 2715 s. main, rockford, on ways to promote local and organic foods.i just got off the phone with margaret larson, who works full-time at the university of illinois extension in stephenson county and part-time in winnebago county. she’s excited that a state task force (illinois local and organic food and farm task force) is holding a listening session here, because she’s been a promoter of buying/growing local foods.
according to the press release:
Everyone is invited to attend to share experiences, information, and opinions about participating in (or desiring to participate in) an Illinois food and fiber network.
Some key questions for consideration are:
1. What opportunities in local food and fiber do you envision can be derived from Illinois ’ rich agricultural soils?
Self sufficient communities with central facilities in place where farmers can bring their products for distribution in the marketplace. More organic famers in Northern Illinois.
2. What obstacles do you see for your farm or business that hinder the development or expansion of farmer to consumer networks?
Transportation & the rising cost of fuel makes it difficult and costly for individuals to transport their produce and other products. A central dropoff location and distribution point similar to “Homegrown Wisconsin” would make sense for Illinois. Given that Chicago has such a large market, farmer coops are willing to deliver to Chicago but bypass areas like Rockford. There is a lack of organic farmers in Winnebago County which makes it difficult for retail outlets such as ours to carry more local products.
The lack of Poultry processing facilities in Illinois makes it difficult for farmers to market their poultry and nearly impossible for retail outlets to carry local poultry without extreme difficulty. The only federally inspected poultry processing plant in Illinois is located in southern Illinois (5 hours south of Winnebago county). A poultry or multi-species processing facility would be of great importance in Northern Illinois. The lack of a facility prohibits area farmers from raising poultry.
Dept of Ag requirements make it costly and difficult for farmers to produce eggs to be sold at the retail level. Centrally located facilities similar to “Farmers Creamery” located in Kalona, IA, where farmers can bring their product and distribute it from there. One facility that inspects eggs, processes dairy, & markets the products would make it easier for farmers to concentrate on what they do bast, farming, while at the same time, ensuring them a market for their products and easing their burden.
3. What do you as a consumer of Illinois agricultural products envision or want to see changed?
4. What policy changes as a farmer, businessperson, or consumer would you like made at the State level to help you begin, increase the efficiency of, or complete your endeavor?
More incentives for farmers to transition to organic. County “buffer laws” put in place to prevent contamination of organic crops.
5. Are there legal impediments that now hinder you?
6. What else must be done to help you reach your goal of providing, distributing, or purchasing Illinois farm products?
If you want to participate in creating 21st Century farmer to consumer networks in Illinois that will satisfy consumer demand, create jobs, provide economic opportunity, and revitalize Illinois ’ rural communities, please join us at this listening session.
For more information, contact Larson at 815-238-1869 or mklarson@illinois.edu …
June 16th, 2008
the dekalb public library is holding an event at 6:30 p.m. wednesday at 309 oak st.
mary drain, energy specialist at northern illinois university, will talk about how niu is going green and how you can at home, too.
heard about this on wnij.
June 15th, 2008
on friday:
– for lunch, i had vegetable farfalle at kiki b’s. it was wonderful. something i’d order again. some vegetarians warned me it can be difficult to eat out. i believe it. either a lack of menu items (not the case here: could have had hummus or salmon) or the use of meat-based products in broth and so on.
– for supper, i had tuna salad again. i wanted to make those fish tacos but ran ou of time because i went to the gym.
dang. i think i’m not getting enough protein. i’m hungry when i wake up in the morning. i could have tried nuts.
on saturday:
well, on the seventh day, i ate meat. i had to eat out at a sandwich shop for lunch that didn’t have peanut butter and its only option was tuna salad, which was mayo-based and i hate mayo. i also can’t eat salad (long story), so i wasn’t going to eat day-old bread and potato chips….
in closing, i think i will definitely make the effort to make fish more and try meat-alternative products!
June 14th, 2008
today is the last day of suggestions for rockford’s “green community week”:
– visit a farmer’s market. (see recent stories here and here and here. … ooh, and here.)
– stroll to a neighborhood restaurant.
– enjoy locally grown fruits and vegetables.
June 13th, 2008
when the city of rockford declared “picnic” day as part of green community week, it probably didn’t foresee such a gloomy day. but here are your suggestions.
– have a picnic with your friends or family.
– visit a rockford area park or arboretum, take a walk, tour your neighborhood. (for example, try rockford park district, belvidere park district, winnebago county forest preserves, klehm or anderson gardens.)
– turn off the tv, computer and video games. enjoy the great outdoors!
June 13th, 2008
thursday was my fifth day without cow, pig or bird. it turned out to be a tuna day: tuna salad for lunch and tuna patties for supper (consisting of tuna, egg, lemon juice, garlic, garlic salt, pepper and crackers).
all of that tuna reminded me of how andy on ”the office” calls jim “big tuna.”
[kml_flashembed movie="http://www.youtube.com/v/qEIiiqq9l9s" width="425" height="350" wmode="transparent" /]
June 12th, 2008
the city of rockford encourages you to…
– ride your bike, walk or carpool.
– declare your own “no idling day” (turn off your car if you are sitting for more than a few minutes).
– use the stairs at work instead of the elevator.
– explore the city on an RMTD bus.
in case you missed it, the mayor signed his commitment to being green yesterday.
June 11th, 2008
the wednesday report:
– for lunch, i had the baked ziti with the meat alternative, per my previous post. it was pretty good, though my husband thought it was a bit too garlicy. kids liked it, too.
– for supper, i had a boca burger at the swedishamerican hospital cafeteria: with plenty of ketchup and mustard. pretty good. had baked lay’s, too. the place works pretty hard to have options that are good for you.
 – tonight i made tuna salad for thursday…
June 11th, 2008
for the city of rockford’s “green community week,” here are today’s suggestions:
– ask for paper rather than plastic or bring your own bag. (or ask for no bag for small purchases, i could add.)
– pack a garbage-free lunch (reusable containers, cloth lunch bags and leftovers).
– make this the day you purchase energy-saving light bulbs, timers or light sensors for your home or business.
June 11th, 2008
on tuesday:
– i ate leftovers for lunch again. this time? gingerbread pancakes, pineapple, an orange and bugles.
– i ate a hodge-podge for supper. while my children practically demanded bologna, i made peanut butter toast with an apple and grapes, plus a bite of pancake. it was just one of those nights where i didn’t have time to cook because we had swimming lessons.
– after the kids went to bed, i made baked ziti without cheese and substituting beef with boca ground meat. i’ll try it for lunch wednesday. see original recipe below.
Baked Beef Ziti
12 oz uncooked ziti
5 sprays of olive oil spray
4 tsps garlic clove(s), minced
1/2 pound raw lean ground beef (or boca meat)
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes (i used organic)
1 cup reduced fat Italian blend cheese, shredded
Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes.
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