Tuesday, November 13, 2012

Indiana Students Encouraged to Participate in 3rd Annual "Our Food, Our Farmers" Essay Contest

IFOFLogo       humanities

Prizes for written essays include Apple iPad and Beats by Dr. Dre Headphones

INDIANAPOLIS (Nov. 13, 2012)-Students in grades 4-12 are again encouraged to consider the impact of Indiana foods and farmers for the 3rd Annual Ag Essay Contest titled "Our Food, Our Farmers: Nourishing Generations of Hoosiers." 

The essay competition includes three grade levels: 4-6, 7-9 and 10-12, and aligns with a number of state standards. A breakdown of the state core academic standards met by the essay contest is available on the Indiana's Family of Farmers website. Entries must be received by Feb. 1, 2013.

"This essay contest is a great way for teachers to meet curriculum demands while providing an interesting and engaging outlet for students to learn about one of the state's most important industries," said Keira Amstutz, president and CEO of Indiana Humanities. "By participating in this contest, we hope students will think, read and talk more about Indiana's rich agricultural history and its future."

Sponsored by Indiana's Family of Farmers and Indiana Humanities, the essay contest encourages students to recognize and share all the ways Indiana agriculture plays a positive role in their own lives -as well as in the lives of those around them. 

For the 2013 competition, we are asking the same question of all three grade levels: 

Describe how Indiana farmers 1) nourish our families, 2) our animals, and 3) our earth (soil). Please provide an example from each of the three areas.

There will be a first and second place winner from each grade level. First place winners will receive an Apple iPad and second place winners will receive a Beats by Dr. Dre Headphones.  All winners will be invited to attend a special recognition ceremony at the Indiana Statehouse on March 5, 2013 in celebration of National Ag Day. 

"Indiana's family farmers are committed to providing an abundant supply of healthy food and fiber to nourish Hoosiers, while also caring for our natural resources," said Indiana Agriculture Director Joe Kelsay. "We look forward to hearing from our next generation and learning how these foods impact their lives and the lives of their families." 

Entry guidelines can be found at: www.indianahumanities.org or www.indianafamilyoffarmers.com.

This contest is part of Indiana Humanities' two-year Spirit of Competition initiative. Spirit of Competition will celebrate the role competition plays in our lives by examining core elements of competition such as civility, rivalry, innovation, passion and failure. 


About Indiana's Family of Farmers
Indiana's Family of Farmers grows the grains, produce and meat you eat every day. We believe that quality farming means quality food that is good for you, your family and the environment.  Food for your family, from our family. 

Learn more at www.indianafamilyoffarmers.com.

About Indiana Humanities
Indiana Humanities connects people, opens minds and enriches lives by creating and facilitating programs that encourage people to think, read and talk. 

Learn more at www.indianahumanities.org.

Contact information:
Jeannie Keating                                                                       
Manager of Media Relations                                          
Indiana State Department of Agriculture                          

Kristen Fuhs Wells  
Director of Communications
 Indiana Humanities
 317.638.1500 x125

Monday, November 12, 2012

Prepping for Holiday Meals

Submitted by Denise Derrer of BOAH from (FightBac.org)

Once you've selected your menu and collected all the recipes, purchase all non-perishables ahead of time (Check the local newspaper and web sites for holiday food coupons and grocery store bargains!)

Shop for fresh items (perishables) on your final shopping trip.

Remember to order your turkey in advance! A frozen turkey should be timed for pickup so it can go straight into the refrigerator to thaw. Plan on 24 hours for each 4-1/2 pounds of whole turkey. A fresh turkey should only be picked up one or two days in advance.


The Partnership for Food Safety Education is your resource for promoting food safety this Holiday season.  Holidayfoodsafety.org is a free, go-to resource for consumers.  

Wednesday, November 7, 2012

Soup's On!

By Michelle Plummer of Winners Drink Milk

Hearty Soups and Stews

The leaves are on the ground and the winds are chilly and this is the perfect weather for making homemade soups and stews which I believe are the ultimate comfort food, add a piece of warm bread and butter and this is simple elegance.

Rachel Ray is the self-proclaimed queen of "stoups" which are rich soups and thickened to eat like a stew.  In just 30 minutes your family can have a rich hearty stoup that makes the feasters clean their bowls.
I am a big fan of thick and rich soups and stews.  My favorite being potato soup and then beef stew.  I found this recipe much like other readers, searching the web for a twist on the basic!  WOW, this is twice baked potato soup meets ranch dip!  The flavors mingle and marry to make a soup that is thick and each spoonful is an adventure.  Serve with a family favorite Katrina’s Bread (recipe below) and the meal is cheesy, creamy, crunchy and more than comfort food!

I love beef stew, the texture, the richness and the appearance.  For years I have made and served mediocre beef stew, it was OK, but for all the work I was disappointed until I came across this Tyler Florence recipe.  I must admit this is a weekend meal, it takes about four hours from start to finish but well worth it!  I really enjoy the horseradish sour cream topping, it steals the show.  Don’t take my word for it but try it, there are many cold weekends ahead of us, there is one just perfect for this stew.  

Katrina’s Bread

1 loaf Italian bread sliced down the middle horizontally

In measuring cup combine:
1 stick butter, 1 cup Parmesan cheese, 1 cup salad dressing and 3 tablespoons of your favorite herbs (these change with the dish and season).  

Combine well, spread over bread, place on baking sheet and bake at 400°F for 20 minutes or golden brown.  

Remove from oven, cut into pieces and serve warm with stew.