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The Life CyCLeof a Corn PLanT
PainT The TownMas add chaac
o ciis acoss Iiois
GLazed PorkmedaLLions
SprIng 2011
iLLinois farm Bureau
A quArterly MAgAzIne fr MeMberS IlfbpArtnerS.M
FwGoing With the
Funk family tradition bringssirup from tree to tabletop
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Rdy t BkI enjoyed Charlyn Fargos article in
Illinois Farm Bureau Partners [Kneads &Wants, Winter 2010-11]. My wife and I
enjoy holiday baking when we can find the
time and found her recipes interesting and
very tempting to try. I enjoy making bread
and rolls, and find it a great stress reliever.
Bill MillionChampaign, Ill.
I made Marys Dark Bread tonight. It has
a wonderful flavor. Its too sweet to be used
as sandwich bread (in my humble opinion),but it is wonderful with butter on it.
Julie Burvia ilfbparners.com
I let Marys Dark Bread rise (proof) after
shaping and before baking. It turned out
really well with this addition.
inavia ilfbparners.com
I love this recipe for Cinnamon-Cranberry Granola! I do sometimes leave
out the pecans and add sliced almonds.
Slvia Crouchvia ilfbparners.com
Editors note: Thanks for all the great
comments and suggestions on our recipes. Keep
them coming! Your notes and substitutions
could help out another home cook.
Sw MC FI just had to say how much I enjoyed
reading this article [The Fabric of Her Life,
Winter 2010-11]. I have been a fiber artist since
the age of three, when my grandmother placed
a needle in my hand and taught me to sew on
buttons. I have 58 years of learning and
pleasure behind me now, and I would not
trade it for all the money in the world. It is so
good to see a young woman joining our ranks.
Keep on spinning,auravia ilfbparners.com
I met Natasha and [her mother] Donna
at their shop about two years ago when I was
really getting into knitting. I applaud theirefforts and all of their support to the f iber
andlocal communities. Natasha was the
person who inspired me to learn to weave!
Thank you for a great article about a
young person who is really working for
an idea she believes in. As a fellow
20-something in the nonprofit arena,
it serves as an inspiration!
auren J.via ilfbparners.com
In a world that has been turned upside-
down with so many people out of work,
Esthers Place is a dose of a real world made
real simple. It is the opportunity to connect
with some basic skills and workmanship
that were created years ago. Bless your
efforts to show people what real really is!
Gail Misavia ilfbparners.com
FwR FdSGreat article [Houseplant History, Winter
2010-11]. From the 50s onward, I remember
the cyclic arrivings and goodbyes to plant
trends. Never could get African violets to
grow, and I have not had success with
succulents like hens and chicks or burros tail.
Whats the secret to these succulent plants?
Maybe I overly tend to em, ya think?
Joanne Claonvia ilfbparners.com
Response from Master Gardener Jan
Phipps: My guess is you are overwatering
your succulents. Those thick, juicy leaves are
water storage systems so they need very little
supplemental water from us.
First, use a potting mix that is designed for
cacti and succulents. It is a little chunkier and
drains faster. Next use a porous container like
clay instead of plastic. Finally, water only
every two weeks or even less. I have one
succulent growing with three kinds of cactus ina breathable hypertufa container, and it
only gets water once a month. Good luck!
letteRS
wRIt t SE-mail us at ilfbpartners@
jnlcom.com. We welcome
any feedback, ideas,
gardening questions or
requests to become our
featured reader.
2 Illinois Farm Bureau
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Every Issue5 RIRI Stt
RSCtIDinners denition reects
personal lifestyle
6 MCWhen to plant spring veggies,
soybeans fun facts and more
17 CtRy wISdMTeaching children
nancial literacy
20 RCISGlazed Pork Medallions recipe
ts new dietary guidelines
24 GRdIGFollow these steps to avoid
making gardening gaes
t CRFunks Grove Pure Maple SirupPhoto by Antony Boshier
Features
8 Going wih he FloFunk family tradition brings sirupfrom tree to tabletop
12 top CropLearn about all aspects of Illinois corn
18 aining he tonMurals add color and characterto cities across Illinois
26 travel Illinois: MolineMoline boasts a flourishing downtown,energetic riverfront and rich farming history
12
20
MR IWatch videos, read stories and
browse photos atilfbpartners.com .
ContentS
Spring 2011 ilfbpartners.com3
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An ffIIAl MeMber publIAtIn f te IllInIS fArM bureAu
iLLinois farm Bureau
ublisher Dennis Vercler
ior Dave McClelland
ssociae ior Martin Ross
roucion Manager Bob Standard
hoographic Services direcor Ken Kashian
resien Philip Nelson
ice resien Rich Guebert Jr.
xecuive direcor of peraions, es & Communicaions
Chris Magnuson
Managing ior Jessy Yancey
Cop iors Lisa Battles, Joyce Caruthers, Jill Wyatt
roofreaing Manager Raven PettyConen Coorinaor Blair Thomas
Conribuing wriers Joe Buhrmann, Charlyn Fargo,
Celeste Huttes, Jessica Mozo, Jan Phipps,
Karen Schwartzman, Joanie Stiers
Meia technolog direcor Christina Carden
Senior Graphic designer Laura Gallagher
Meia technolog nalssChandra Bradshaw,Yamel Hall, Alison Hunter, Marcus Snyder
hoograph direcor Jeffrey S. Otto
Senior hoographers Jeff Adkins, Brian McCord
Saff hoographers Todd Bennett, Antony Boshier
web designer Richard Stevens
roucion Manager Katie Middendorf
traffic ssisans Krystin Lemmon, Patricia Moisan
Informaion technolog direcor Yancey Bond
I.t. Service technician Bryan Foriest
ccouning Diana Guzman, Maria McFarland, Lisa Owens
Sales Suppor Manager Cindy Hall
Sales Suppor, Cusom division Rachael Goldsberry
Coun rogram Coorinaor Kristy Duncan
ffice Manager Shelly Miller
Recepionis Linda Bishop
Chairman Greg Thurman
resien/ublisher Bob Schwartzman
xecuive ice resien Ray Langen
Sr. ../peraions Casey Hester
Sr. ../Sales Todd Potter, Carla Thurman
../Cusom ublishing Kim Newsom
../isual Conen Mark Forester
../Conen developmen Teree Caruthers
../Conen peraions Natasha Lorens
Conroller Chris Dudley
Mareing Creaive direcor Keith Harris
disribuion direcor Gary Smith
verising Sales Manager, Cusom division Tori Hughes
Illinois Farm Bureau Partners is produced for the Illino is 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.
The individual membership fee of the Illinois Agricultural
Association includes payment of $3 for a subscription to
Illinois Farm Bureau Partners.
POSTMASTER: Send change of address notice s on Form 3579
to Illinois Farm Bureau Partners, P.O. Box 2901, Bloomington,
IL, 61702-2901.
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MemberCustom Content Council
Please recycle this magazine
VluMe 4, n. 1
4 Illinois Farm Bureau
FdFruit Tarts
Dress up your dessert with these fancy, yet easy-to-prepare, berry-
filled fruit tarts. Find this recipe and other dessert ideas in our online
collection. Get the recipe at ilfbpartners.com/fruit-tarts.
FRMRural Vets
What does a national shortage of rural
veterinarians mean for Illinois farms?
FIdS
llinois Wine Trails
Southern Illinois Shawnee Hills region is ripe
for a wine-lovers weekend.
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Fa r m Foo d Fin d s r e s ou rc e s
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Bt t tRJoanie Stiers of Williamsfield writes from her
kitchen table, where dinner never is served.
Rather, lunch and supper supersede.
prairie state perspective
Only a sudden oven breakdown could be more
haunting for a hostess than an inaccurate perception of
dinnertime. Friends arrive six hours late to eat overbaked
lasagna, or six hours early to greet the cook scrubbing the
toilet. Is dinner served at noon or night? I say not at all
at our house, where lunch and supper supersede to avoid
the confusion of when dinner shal l be served.
Some Internet bloggers call dinners conflicting time a
lingering issue between Yankees and Southerners. My
experience finds the divide rather lighthearted and a
simple example how Illinoisans from north to south and
across the middle can speak different dinner languages.Dinner seems largely a difference for rural and urban
dwellers and what time of day you tend to eat a hearty
meal of roast beef with mashed potatoes.
Fewer yet say dinner requires Grandmas fine china
and a candle. Losing clout in their argument are those
evening dinner-eaters who f lip-flop to eat dinner at noon
on Sundays.
By the end of the day, dinners definition reflects
personal lifestyle.
As is the case with most farm families, I grew up eating
dinner at noon. Before retirement, Granny rang thedinner bell only at noon to summon the men from their
farm chores for meatloaf. My other grandma leaned out
the back door before 1 p.m. and hollered Dinners
ready! toward the barnyard and hoped the neighbors
didnt show up for ham and potatoes. These days, my dad,
brother and the farm employee know to head houseward
for pork chops when my brother receives a text-message
jingle for the midday market report.
For my husband, heavier meals had always been in the
evening throughout his life. So my then-fianc later
confessed his astonishment when my mom placed a baked,
turkey-sized chicken on the farmhouse table at a noon
meal. I explained how the leftover chicken makes a
delicious second meal in soups and casseroles. Heremained bewildered and repeated whole with wide
eyes and a head nod, as if she had placed a whole pig there.
It is dinner, after all. Expect a tossed salad for supper.
Our church follows my guidelines to avoid dinner-
speak altogether as they serve their annual Steak Supper
and Turkey Supper, and renamed the Come-As-You-Are
Dinner to Luncheon. No one seems to debate the general
timing of lunch and supper.
Meanwhile, my life has adjusted to a light lunch and
larger supper, as our primary income is off the farm and
our meal together as a family is served around 6 p.m. Buton hungry middays, I crave Grandmas meatloaf, home-
canned green beans and apple crisp with ice cream.
Dinners definition reflects personal lifestyle
Dinner-Speak
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The temptation to get your garden growing may come on strong in early spring, but
home gardeners should know that the hardier the vegetable, the more likely it is to
survive the cold weather.
Potatoes, asparagus, broccoli, as well as spinach, lettuce and turnips are all
considered hardy enough to withstand the wintry weather, and can be planted four to
six weeks before the frost-free date in the spring. On the other hand, crops such as
watermelon, cucumbers, pumpkins and cantaloupe love the warmth, and should beplanted one to two weeks after the frost-free date.
w t t?
Flower owerGet a glimpse of what Galenas all about at the annual
Galena Daffodil Festival, which takes place April 30-May 1.
The weekend-long event features full days of recreation
and relaxation, with events such as the Galena Garden
Walk and historic walking tours.
Also on the agenda is the Home Garden Expo, which
features 75 exhibitors that include outdoor cooking
demonstrations and Master Gardeners.
The festival is held on the Eastside Riverfront, where
visitors can fully take advantage of the city's rich culture,both past and present.
Visit www.galenadaffodilfestival.com to learn more.
alManaC
Farm Focus:Soybeans
Did you know that Illinois ranks second in the
nation for soybean production? Here's the skinny
on soybean stats:
One acre of soybeans can produce 82,368 crayons.
During the Civil War, soybeans were used in place
of coffee because real coffee was scarce.
98 percent of the soybean and livestock farms
in the country are still family farms.
U.S. farmers first grew soybeans as cattle feed.
45 percent of the world's soybean acreage and
55 percent of production is in the United States.
Soy ink is used to print newspapers and textbooks.
The soybean is the highest natural source of
dietary fiber.
6 Illinois Farm Bureau
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The Illinois Department of Agriculture put a new
spin on Springfields green scene. In 2010, the
department added Illinois' first green roof to its
building by planting than 22,000 square feet of sedum,
a small ornamental plant, in 2-by-2-foot trays.
Thanks to the sedum, the eco-friendly roof can retain
as much as 75 percent of stormwater runoff.
artners on the WebIllinois Partners has a new look online! Explore
the redesigned ilfbpartners.com to find food and
recipes, fun farm facts , Illinois finds and much
more. Share feedback on Facebook (facebook.com/
illinoispartners), Twitter (twitter.com/ILpartners)
or by e-mail at [email protected].
G dRtMt GS GR
NOTICE OF
ANNUAL MEETINGCOUNTRY Mutual
Insurance Company
To All Policyholders
and Members:
Notice is hereby given
that the annual meeting of
the members of Country
Mutual Insurance Company
will be held in the Illinois
Agricultural Association
Building, 1701 TowandaAvenue, Bloomington,
Illinois on Wednesday,
April 20, 2011 at 1:00 p.m.,
to receive, consider, and if
approved, confirm and
ratify the reports of the
officers and of the Board of
Directors of the Company
for the year ended
December 31, 2010 to elect
20 members of the Board
of Directors to serve for a
term of one year, and for
the transaction of such
other business as may
properly come before
the meeting.
Elaine Thacker
Kathy Smith Whitman
Assistant Secretaries
he Fungus mong sMake the most of your mushrooms at the annual Mushroom Festival at Piasa
Winery in Grafton on May 1. The day-long event is dedicated to celebrating the
versatility of the mushroom and features all kinds of earthy creations.
Guests can sample mushroom-themed dishes from local chefs as they compete in
a mushroom cook-off, and admission buys them all the samples they can handle as
well as a glass of wine. Afterward, they can vote on their favorite dish to determine
which chef takes home top honors. Attendees can also bring in mushrooms of their
own to compete in the biggest and smallest mushroom contest, with the winner
taking home the mushroom trophy, and, of course, bragging rights for the next year.
Visit www.piasawinery.com or call (618) 786-WINE (9463) for more details.
KenKaShIan
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tdd Btt
tdd Bttty BSIR
8 Illinois Farm Bureau
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In the very earliest breath of spring, ahidden journey begins in the woods. As
temperatures warm during the day, sap stored
in the roots of the trees begins to flow,
nourishing the buds that will soon announce
themselves in the welcome green of spring.
As operators of Funks Grove Pure Maple
Sirup Farm in Shirley, Mike and Debby
Funk, along with nephew Sean Funk, are
part of a family tradition that brings that
sweetness from the tree to your table.
Sirup is the familys preferred spelling
for the farm (see sidebar on page 10).
Syrup season in Central Il linois depends
on the whims of Mother Nature but
typically begins in mid-February or March,
lasting from four to six weeks.
You have to have freezing and thawing
temperatures for the sap to run, says Mike
Funk, who began helping with the harvest as
a boy when his parents, Stephen and Glaida
Funk, operated the business. When the
snow begins melting, thats when we start
drilling holes in the trees, driving in the
spouts, hanging the buckets and catching
the sap.
Using about 7,000 spouts, or taps, the
Funks draw sap from 3,000 sugar maple
trees. Tapping does not hurt the trees in
fact, the same stand of sugar maple trees at
Funks Grove has generously shared its sap
with the family for generations.
The sap is collected in buckets hanging
from the spouts or, increasingly, with plastic
tubing and vacuum pumps.
Sap consists primarily of water and is
TRY BY Celeste HuttesFlow
Goingwith the
Funk family tradition brings sirup from tree to tabletop
MR IFor more information,
go to www.funksmaple
sirup.com or call
(309) 874-3360. Syrup
is usually available at
Funks Grove between
March and August.
A worker collects sap from sugar maple trees at Funks Grove Pure Maple Sirup Farm. Each tree produces
about half a gallon of syrup, and the Funks are able to harvest about 1,800 gallons of syrup each year.
Spring 2011 ilfbpartners.com9
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only slightly sweet when its first harvested
from the tree. In fact, it takes up to 50
gallons of sap to make just one gallon of
syrup. The sap is boiled to remove the water
a process that gives the colorless liquid the
familiar amber color we love to pour over
pancakes and waffles.
Heat caramelizes the sugar in the sapand turns it darker, Debby explains.
While it is hot, the syrup is filtered and
bottled up to 1,800 gal lons of savory
maple syrup each season.
Its a routine the Funk family has
embraced season after season. When Isaac
Funk first settled in the area in 1824, he made
maple syrup primarily for his own use. But in
1891, his grandson, Arthur Funk, branched
out and began selling syrup for $1 a gallon.
This family tradition is also a true
American tradition one that has changed
little over hundreds of years.
Native Americans used basically the
same process we do, though advances in
technology have made it a little easier and
faster, Mike says.
Even with the benefit of modern
technology, this is one family tradition that
will test your mettle. Harsh weather
conditions and time pressure make for a
demanding season, which inevitably
includes a few all-night boiling sessions.
Because the sap is perishable, the
quicker you process it, the better syrup
youll make, Mike says.
That means these syrup-makers must
go with the f low, on good days and bad.
The weather conditions can be pretty
miserable, says Glaida, now retired.
It really is hard work.Her body may have tired of the work,
but her taste buds have not tired of the end
result. Glaida fondly recalls memories of
dipping biscuits in homemade maple syrup
around the family dinner table. Were
pretty spoiled, she says.
Debby, who uses the syrup to sweeten
her morning oatmeal, agrees: I never get
tired of it.
And neither do their customers. Syrup
made in Funks Grove has been shipped to
every state, and as far away as Japan and
Sweden. This local product has found fans
far and wide, thanks to the farms prime
location along that classic American
roadway: Route 66. Along with their pure
maple syrup, the Funks sell tempting treats
such as truff les and maple cream candies.
Though too modest to make the claim
themselves, more than a few customers have
paid the Funks the ultimate compliment
among syrup makers: Its better than
Vermonts!
dId y kwNo need to get your
dictionary out the Funk
family spells sirup that
way on purpose. This less
conventional spelling is a
tribute to Hazel Funk
Holmes, who operated the
syrup farm in the 1920s
and 30s. Holmes placed
Funk family timber and
farmland in a trust to
ensure that future
generations could continue
to enjoy syrup made in
Funks Grove. In that trust,
she expressed her wish
that sirup be spelled
with an i. At the time,
this was Websters
preferred spelling to refer
to pure syrup, made with
no added sugar. In any
case, the Funks know that
sirup by any spelling
tastes as sweet.
Mike and Debby Funk carry on the Funk family tradition of maple syrup production, which dates back to the 1820s. Syrup made in Funks
Grove, located on Route 66 southwest of Bloomington, has been shipped to every state and as far away as Japan and Sweden.
tS By ty BSIR
10 Illinois Farm Bureau
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Maple yrupby the Numbers
MR ITo learn even more about
Illinois maple syrup, visit
www.illinoismaplesyrup
festival.com.
.5gallons of syrup produced each seasonfrom the sap of a single tree
40age at which maple trees are ready to be tapped(or when they grow to 14 inches in diameter)
50gallons of sap required to produceone gallon of syrup
219degrees (Fahrenheit) neededto turn sap into syrup
1,800average number of gallons of syrup
produced each season
3,000number of sugar maple treestapped each season
7,000number of taps drilledeach season
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Learn about the life of Illinois corn, from the soil that
makes it grow to its end uses and everything in between
TRY BYJoanie Stiers
crop
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corn's Life cycLe
The first spikes of corn to emerge in the
spring settle a farmers initial apprehension.
Farmers plant corn with a lot of optimism
and faith, says Leon Len Corzine, a corn
farmer from Assumption. After all, they sow
around 35,000 seeds per acre and in five
months hope for a return of 14.5 million
kernels, about 200 bushels per acre.Field corn, Illinois top crop, covers about
12 million acres across the state. And while
a corn farmers greatest visibility arrives
with spring planting and fall harvest, the
business of growing corn fills the calendar,
with tasks ranging from seed selection and
soil preparation to marketing, technology
updates and a constant awareness of the
weather forecast.
Spring carries the highest anxiety for
farmers eager to plant another crop after awinter of repairing machinery and handling
bookwork, bills and supply orders. Soil
preparation resumes in this season, and
corn planting begins in April.
Farmers spend summers scouting field
conditions and protecting the health of the
crop with carefully timed and researched
fertilizer applications to protect the plants
from insect, weed and disease infestations.
In July, farmers prefer mild temperatures
and adequate rainfall to reduce stress as thecorn plant pollinates and creates kernels.
Watching that grain develop is
fascinating to me because of all the things
we are able to do with that corn plant,
Corzine says, noting corns extensive use
in farm animal feed, other food products
and ethanol.
By fall, the plant matures, kernels dry and
harvest equipment gathers the crop. Soil
sampling and tillage decisions follow the
large harvesting machine known as acombine, as does another round of bookwork
to close the year and begin another.
2.8gallons of ethanol fuel
11.4pounds of gluten feed
3pounds of gluten meal
1.6pounds of corn oil
A single bushel of corn makes multiple products:
dId y kwWhy do you let the corn
plant die?
The Illinois Corn Growers
Association commonly
fields that question from
consumers. Farmers prefer
to call it mature. Corn
is an annual crop. It
germinates, grows,
flowers, pollinates andproduces grain. Then it
matures and dries, and
farmers harvest the corn
kernels while the
remaining plant residue
increases organic matter
in the soil and shows
potential for use in
developing biomass fuels.
From left: Corn sprouts emerge in May, a few weeks after planting; the corn flourishes in June and grows steadily all summer; by
October, the stalks are mature and the dry kernels are ready to be harvested. tS By k kSI
14 Illinois Farm Bureau
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Q&A With aCorn FarmerCORN IS THE CONSTANT FOR
THE CORINE FAMILY
Six generations have grown field cornon the Corzine family farm, and LenCorzine makes farm decisions and
serves in leadership roles to make sure
future generations can grow it, too.
One of our mantras is to leave the
farm in a better way than we found it,
Corzine says. At the same time, we
would like to increase productivity and
become more efficient at what we do
and look at new technologies to do that.
The Corzines grow corn and
soybeans and care for a few Angus
cows in the Assumption area. The farm
owners include Len and wife, Susie,
representing the fifth generation, and
their son, Craig, the sixth generation,
who is married with two children.
Since Len Corzine began farming in
1974, the farm has reduced soil erosion,
cut fertilizer use per bushel by half, and
adopted satellite-guidance technology
in its tractors to reduce fuel and
chemical use. During his career, the
family has increased yield productivity
by 80 percent and can harvest five
times more corn bushels per day.
Meanwhile, Corzines leadership roles,
including former presidencies with the
Illinois and National Corn Growers
associations, placed him at the forefront
of infrastructure issues, biotechnology
discussions, trade agreements and the
energy bill that launched ethanols
expansion. He now serves as an
ambassador for an international
program to help ensure corns future
in helping to feed the world.
MR IDiscover even more about Illinois corn
at www.ilcorn.org.
antonyBo
ShIer
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# CR Byt MBRS
12.6million acres of corn
planted in Illinois last year
(each acre is about the size
of a football field)
38,260corn farms in Illinois
95percent of corn farms in
America are family-owned
4,200uses for corn, rangingfrom farm animal feed
and ethanol, to cornbread
and soda, to latex paint
and diapers
43percent of the crop was
consumed by farm animals
in 2009, primarily beef
cattle, chickens and hogs
800kernels on an ear of corn,
on average
72,800kernels in a bushel of corn,
approximately
56pounds in a bushel of corn,
about the weight of a
large bag of dog food
162average bushels per acregrown and harvested from
2000 to 2009 in Illinois
(farmers produced an
average 22 percent more
bushels per acre over
the past decade than
in the 1990s)
Sources: National
Agricultural Statistics
Service, National Corn
Growers Association
Gas stations fueL
up With ethanoL
Ethanol, a renewable fuel, is a grain
alcohol that can be produced from crops,
such as corn. For every bushel of corn
entering an ethanol plant, two-thirds of it
exits as fuel while one-third becomes a
livestock feed called distillers dried grains.
Many gas stations provide a blend of 10
percent ethanol and 90 percent gasoline for
use in all vehicles. Flex-fuel vehicles have been
modified to accept higher ethanol blends.Most ethanol in the United States is made
from corn, because of farmers productivity.
fieLd corn vs. sWeet corn
Corn covers more of Illinois farmland
than any other crop, yet youll need to find a
backyard garden for some corn on the cob.
Sweet corn is consumed as a vegetable and is
not to be confused with field corn grown on
99 percent of all corn acres in the United
States. Field corn is used for livestock feed,
ethanol production, manufactured goods
and a food ingredient in the form of corn
cereal, corn starch, corn oil and corn syrup.
Sources: National & Illinois Corn Growers
Associations, University of I llinois Extension
I have been most places in the world,
and there is nowhere that can growcorn like we can in the Corn Belt.
Leon Len Corzine, fth-generation corn farmer
KenKaShIan
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country
Wisdom
Bt t tRJoe Buhrmann is a Certified Financial Planner
certificant and the Manager of Financial Security
Field Support for COUNTRY Financial. Visit COUNTRY
on the web at www.countryfinancial.com.
As my daughters are nearing the end of high school,
Im remembering moments in which we had a chance to
influence lives forever. I thought Id share some of those
invaluable lessons.
its never too earLy to start
When our children were young, we provided allowances
along with envelopes labeled Spend, Short Term and Long
Term. Their coins, and later on dollars, were divided equally
among the envelopes. Our kids were able to have money in
their pockets and learn how to save for a rainy day.
teach spendinG as WeLL as savinG
We all know its important to teach kids to save, but its
equally important to learn how to spend. Teach your children
to recognize a true bargain from one that is not, how tocompare brands and make sound purchasing decisions.
There may not always be money to invest, but good shopping
skills will always help stretch a dollar a little farther.
skin in the Game
Im a big believer that youre generally more engaged in
something where you have some skin in the game. For my
youngest, it means baby-sitting and pet-sitting to earn money
for the usual teen necessities clothes and music downloads
as well longer-term goals such as a car and college.
As an equestrian, our oldest took to heart my motto:Its not called the sport of kings for nothing. With two
competition horses and plenty of bills, she cleans stalls
and feeds horses to pay the monthly board.
We have always instilled a love of learning and the value
of a quality education. When it came time to visit college
campuses, my oldest discovered scholarships might be
within her grasp and schools might actually pay her to
attend. She said, Dad, could this be my skin in the game
with good grades and scholarships? Mission accomplished.
reWard Behavior you Want to encouraGe
Last spring, my youngest was learning all about different
kinds of investments, including Certificates of Deposit. We
told her that if she saved half the money for the CD, wed
match it. In short order, she proudly watched her funds grow.
if its GoinG to Be, its up to me
Take personal and parental responsibility. Manyschools have excellent programs available, so be sure to
take advantage of them. My daughters have each taken a
personal finance class. They learned the difference
between a stock and a bond, what a mutual fund is, and
how a 401(k) and Roth IRA work. None of these falls
under Reading, Writing or Rithmatic as a mandated
requirement, but all are required for graduation from the
Buhrmann School of Family Management.
Take advantage of those teachable moments with
your families. Theres no better education than one that
pays you back tenfold. A few minutes spent in the chaos of
today can help create a financially secure tomorrow.
How to teach children financial literacy
Dollars and Sense
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If a picture is worth a thousandwords, then Illinois is like an open
book just waiting to be read. Larger-
than-life murals enhance cities across
the state, telling the unique stories of
each communitys people and heritage.
The murals and statuary in towns
and cities are an integral part of their
history past and present and what
these places represent, says Dianna
Mueller, a mural artist in Chester.
They demonstrate a towns pride and
ambience and afford so many
opportunities for photographs.
Chester (population 7,800) isamong scores of Illinois towns whose
history is literally painted all over it.
More than a dozen murals liven up the
towns businesses, schools, residences
and churches, many incorporating
characters from the well-loved comic
and cartoon star Popeye the Sailor.
Popeyes creator, Elzie Crisler Segar,
was born in Chester in 1894.
Mueller and her husband, Ted,
painted or worked on many of Chesters
murals, including ones at Gazebo Park,
the Chester Opera House, the Spinach
Can Collectibles Museum, Rough
House Pizza, Chester City Hall and
the Chester Welcome Center.
City Hall boasts the Popeyecharacters representing various city
employees Popeye is a fireman, Olive
Oyl is a city clerk, Wimpy is the town
mayor and Brutus is a policeman,
Mueller says. Those murals were
created on canvas and attached to the
walls with wallpaper paste so they can
be moved and repositioned when the
walls need repainting.
In Peoria, murals depict the Mardi
Gras history and the Illinois Traction
Railway, among others. Much of
Peorias public art is along downtowns
riverfront, although there also are
indoor murals in Peorias City Hall, the
luxurious Hotel Pre Marquette and
the library at Bradley University.Each mural has its own character
and theme, says Jonathan Wright,
Paintingthe TownTRY BYJessica Mozo
Murals add color and character to cities across Illinois
18 Illinois Farm Bureau
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managing editor of Central Illinois
Business Publishers Inc. Most of the
murals have themes pertaining to the
business inside jazz musicians at
the Madison Theatre, runners at the
Running Central shoe store, and fair
trade and international cooperation
at Global Village, a fair trade shop.
The indoor murals at City Hall and
the Pre are quite old and represent
Peorias rich history.
Another mural on the outside of
Water Street Wines, Caf & Coffees
features several prominent Peorians
hidden in the collage an inside joke
that invokes a chuckle with the locals.
Its difficult to put a dollar amount
on the value of art, but it is undeniable
that public art enhances the quality of
life in the area and shows a connection
to culture that is attractive to youngprofessionals, tourists and other
visitors, Wright says.
Ottawa, a city of about 19,000,
started a mural project in 2002 to
beautify downtown and create an
attraction for tourists and residents.
The project, called A Brush With
History, has overseen the paintings
of murals focusing on local industry,
prominent citizens and major internal
improvements such the construction
of the Illinois and Michigan Canal.
Murals also are part of Napervilles
Century Walk, a collection of 35
pieces of public art that also includes
mosaics and sculptures. The murals
and other art reflect more than 100
years of Napervilles history. An alley
off Washington Street, for example,
brings back memories for long-time
Naperville residents of dime stores
and transistor radios in the mural
called The Way We Were.Murals add zest to more than a
dozen other Illinois cities, including
Joliet, Lincoln, Sterling, Charleston,
Metropolis, Atlanta, Sul livan and
Rockford. The Illinois Lincoln
Highway, a National Scenic Byway, is
also producing a series of interpretive
murals in Northern Illinois.
Back in Chester, Mueller says she
loves being a mural artist for the
satisfaction it brings when others
enjoy her color-splashed walls.
I love large canvasses or walls
and get so excited to see all that
blank space I get to paint, she says.
I guess painting murals also means I
become a part of the town history,
which is pretty special. I am leaving
something behind.
MR IWant to know more about Illinois murals?
Visit www.drivelincolnhighway.com/murals.html or www.enjoyillinois.com
and search murals.
Clockwise from left: Murals in Ottawa, Naperville and
Chester commemorate politics, history and famous residents.
toddBennett
StaFFphoto
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W Put the new dietary guidelines into practice
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Its big news for nutrition.We have new advice for eating healthy.Once every five years, the U.S. governmentprepares new guidelines for a healthy
lifestyle. The newly released 2010 Dietary
Guidelines, like those in the past, stress both
a balanced diet and plenty of physical
activity. But this time, they ask Americans
to slash their salt intake, eat a more plant-
based diet and increase physical activity.So Mom was right load up on your
fruits and vegetables. That change alone will
help put the guidelines in place in your diet.
Women need at least seven servings of fruits
and vegetables each day, while men need at
least nine.
When the f irst guidelines appeared in
1980, they were much shorter and sweeter.
Here are the recommendations of the 2010
Dietary Guidelines Advisory Committee,
issued by the U.S. Department ofAgriculture and the U.S. Department of
Health and Human Services:
1. Reduce the incidence and prevalence of
the U.S. populations excess weight and
obesity by reducing overall calorie intake
and increasing physical activity. We as a
nation have expanded our waistlines over
the past 30 years, and collectively two-thirds
of us are overweight or obese.
2. Shift food intake patterns to a more
plant-based diet that emphasizes vegetables,
Bt
t tRCharlyn 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 masters
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.
Todays pork fits into the leaner meat of the dietary guidelines. It is 31 percent lower in fat, 29
percent lower in saturated fat and 14 percent lower in calories than pork produced 15 years ago,
according to the National Pork Board. The reason is because pork farmers have listened to consumers
wishes for leaner cuts. Six pork cuts contain less saturated fat than a skinless chicken thigh. On
average, the leaner pork has 173 calories per 3-ounce serving. And theres plenty of it Illinois pork
farmers rank fourth in the U.S. in pork production, with 2,900 swine farms in the state. In 2009, those
Illinois farms produced 1.84 billion pounds of pork.
Pork tenderloin is my favorite cut its lean, full of iron, thiamin, niacin, riboflavin, vitamin B-6,phosphorus and protein and theres no waste. Ive served glazed pork medallions with asparagus for
company many times and always get rave reviews. Turn the page for the recipe.
cooked dry beans and peas, fruits, whole
grains, and nuts and seeds, and consume
only moderate amounts of lean meats,
poultry and eggs. The guidelines suggest
consuming more seafood and low-fat dairy
products, as well.
3. Reduce intake of foods containing added
sugars and solid fats because these dietary
components contribute excess calories and
few, if any, nutrients. In addition, reducesodium intake and lower intake of refined
grains, especially refined grains that are
coupled with added sugar, solid fat and
sodium. Sodium intake is to be reduced
from 2,300 milligrams to 1,500 milligrams
per day. The guidelines also recommend
cutting back on sugary sodas and beverages,
and eating less saturated fat.
4. Meet the 2008 Physical Activity for
Americans, which recommend at least 2 hours of moderate-intensity physical activity or
1 hours of a vigorous-intensity activity each
week for adults. An hour or more of moderate-
intensity to vigorous physical activity each
day is optimal for children and teens.
Knowing the new dietary guidelines is
one thing, but putting them into your daily
diet is another. We have compiled a few
recipes to help you increase your fruits and
veggies, lower your sodium intake and
choose lean meats.
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Glazed Pork
MedallionsWith Asparagus
6 (3-ounce) pork tenderloin
pieces (trimmed and lightly
pounded to -inch thickness)
easoned flour for dredging
1 ounce canola oil
cup red currant jelly
cup Chardonnay
(or other white wine)
24 asparagus tips, blanched
1. Cut pork tenderloin into 3-ounce
portions, trim any visceral fat and
lightly pound to flatten. Season flourby adding freshly ground pepper and
salt to taste. Lightly coat tenderloin
portions with f lour. Heat skillet and
add the canola oil. Saut medallions
until golden brown on each side.
Remove from skillet and set aside.
2. In a separate skillet, mix red
currant jelly and white wine. Heat
and reduce the mixture until it
reaches a glaze consistency, about 10minutes. Add sauted medallions and
coat them with the glaze.
3. Meanwhile, blanch asparagus tips
in boiling water just until crisp-
tender.
4. Pour glaze onto plates (enough to
cover the entire center of the plates).
Place pork medallions in the center of
the glaze and arrange four asparagus
tips around the perimeter of each
plate for garnish.
Serves 6.
Per serving: 217 calories, 24.5 g
protein, 5.4 g carbohydrate, 10.2 g fat,62 mg cholesterol, 2.5 g fiber,
439 mg sodium.
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Fire-Grilled Vegetables
1 large green bell pepper, seeded and sliced
1 large red bell pepper, seeded and sliced
1 large yellow bell pepper, seeded and sliced
1 medium yellow squash, cut into-inch slices
1 medium zucchini, cut in to-inch slices
Freshly ground black pepper
cup low-fat Italian dressing
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh basil,
or 1 teaspoon dried basil
1. Combine the peppers, yellow squash and zucchini
in a bowl. Sprinkle with freshly ground pepper and
mix gently. Whisk the Italian dressing, balsamic
vinegar and basil in a bowl. Pour over the vegetables,
tossing to coat.
2. In a grill-safe vegetable pan, grill the vegetables
over medium-hot coals for 10 to 12 minutes or until
the desired degree of crispness.
Serves 6 to 8, serving size cup.
Per serving: 31 calories, 1 g protein, 7 g carbohydrate,1 g fat, 2 g fiber, 169 mg sodium.
One of the first things
you can do to welcome
spring is take the coveroff the grill. This time, fire
it up for veggies. This
recipe is so versatile you
can use any combination
of veggies you find
available. Try this version
first, then improvise all
summer long.
MR IAnother great way to get
your recommended daily
nutrients is by drinking a
fruit smoothie. Visit
ilfbpartners.com for asimple, flavorful smoothie
recipe that can be served
as a quick breakfast, an
after-school snack or a
healthy dessert.
You can also go online
to learn more about the
2010 Dietary Guidelines.
We have a link to the
full report on our newly
redesigned website, where
you can also browse our
recipe collection for other
healthy dinner ideas,such as Cedar Plank
Roasted Salmon.
tICant find red currant
jelly? There are several
substitution possibilties,
though they will alter the
flavor a bit. Using grape or
raspberry jelly will result
in a sweeter glaze. To geta tart flavor similar to
that of red currants, mix
3 parts apple jelly with
1 part lemon juice.
Spring 2011 ilfbpartners.com23
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GaRdenInG
Sk Rt
QWhen can I remove
winter mulch?
ansWer When
perennials start pushing
up new growth.
QWill planting mytomatoes in earlyspring result in speedy
production?
ansWer No,
tomatoes are a warm-
weather crop and
shouldnt be planted
until both air and soil
temperatures are
consistently warm
late April in Southern
Illinois and May in
Northern Illinois.
E-mail your gardening
questions to Jan at
GaRdenInG
Dont put morning glory vines in compost,
even after a killing freeze. The vines arefilled with seeds that will be distributed to
your garden, hidden in the compost.
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There are some common mistakes wegardeners make that result in a lot of extra
work. Perhaps horticulture horrors is overly
dramatic, so lets call them gardening gaffes
the been-there-done-that learning experiences
we all have. The following are some things not
to do.
A trio of aggressive troublemakers to
avoid are planting mint in the vegetable
garden, allowing dill to go to seed and
throwing spent morning glories in the
compost. Mint spreads by both seeds and
underground roots that are fast-growing
and tenacious. To keep it in check, plant
mint where physical barriers will control the
root growth, such as in a pot or in a narrow
strip between the house foundation and a
concrete sidewalk.
Dill produces many seeds that blow
around and germinate where they fall.
Fortunately, they are easy to pull when small
and add a delightful scent to the job of
weeding. Besides dill seeds, do not put
morning glory vines in the compost after a
killing freeze in fall. The vines are chock-a-
block with viable seeds that even hot
composting will not completely eliminate.
Next spring those seeds will be distributedto your gardens, hidden in the compost.
Another mistake is treating the soil in
Follow these steps to avoid making gardening gaffes
HorticultureHORRORSwhich weeds grow instead of treating
the weed directly. An old method of
controlling weeds in asparagus was salting
the ground. The asparagus is salt tolerant,
but the weeds arent. Gardeners have also
been known to mix herbicides containing
borax laundry soap to douse creeping
Charlie and the soil around it. Fortunately,
we now know better than to poison the
earth for future generations.
Improper watering is a common
gardening gaffe, especially for people with
automatic sprinkler systems. Daily watering
results in surface roots at the expense of
deep anchoring roots. To foster good root
development, water deeply once a week
instead a superficially seven times. Avoid
watering right before sundown. Your plants
need time to completely dry before night to
prevent fungal diseases.
Finally, do not walk on or work the soil
when it is wet. Treading on wet ground
squeezes out air pockets, thus compacting
the soil. Trying to till wet dirt will result in
clods that quickly dry out and remain clods
for the rest of the summer.
The Illinois growing season is starting.
Avoiding these mistakes will guarantee youhave more time for the fun stuff instead of
recovering from gardening gaffes.
Bt
t tRJan Phipps farms, gardens,
writes and podcasts near
Chrisman. Shes been a
University of Illinois
Extension Master
Gardener for 10 years.
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Molin{Travel Illinois}
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ome to 43,000 people, Moline is
known worldwide for its strong ties to John
Deere and Deere & Co., which has corporate
headquarters in the city. Legendary
agricultural inventor John Deere moved his
steel plow company to Moline in 1848 to take
advantage of the citys river access and dam
and coal deposits, which provided a goodsource of power.
Moline has grown by leaps and bounds
since then, and today it is part of the Quad
Cities metropolitan area, which a lso
includes Rock Island and the cities of
Davenport and Bettendorf, Iowa. Moline has
become a model city for progressive urban
planning, thanks in part to its revitalized
downtown, a hotspot for recreation,
business and tourism.
Moline is situated between the banks ofthe Mississippi River and Rock River in
Rock Island County and is accessed by
Interstates 74, 280, 80 and 88, as well as the
Quad City International Airport.
John deere Green
John Deere was perhaps Molines most
famous businessman, and though he died in
1886, his legacy lives on at John deere
Commons. Located near the site of the first
John Deere Factory, the commons are hometo the John deere avilion, one of the
largest agricultural exhibits in the world. The
Moline boasts a flourishing
downtown, energetic riverfront
and rich agricultural historye TRY BY Jessica MozoMI R
MSt-SS
Deere & Co. World
Headquarters
Great River Trail
Moline Centre (downtown)
Moline City of Mills Mural
i wireless Center
Putnam Museum and
IMAX Theatre
Celebration Belle
River Music Experience
Bettendorf Family
Museum of Arts & Science
John Deere Commons
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I StG
Love theater? ee a musical or play performed by local actors at
Molines Quad-City Music Guild or Playcrafters Barn Theatre,
housed in a 100-year-old dairy barn. Playcrafters has been
producing live community theater in the Quad Cities since
1929. The 2011 season is slated to include Visiting Mr.
Green, Rehearsal for Murder, A Lesson Before Dying,
Make Me a Cowboy and Leaving Iowa.
If instrumental music is more to your liking, catch a
performance of the Quad City ymphony rchestra in nearbyDavenport, Iowa.
pavilion is one of Illinois top five tourist
attractions and captivates visitors of all ages.
Kids can check out the seed table, watch
videos in a machine shed and take pictureswith a tractor and a 6-foot row of corn.
Agriculture enthusiasts can see farm
implements past and present and engage
in interactive exhibits.
The John deere Sore next door is a
great place to pick up a souvenir it carries
clothing, toys and gifts with the famous
leaping deer logo.
A half-mile from John Deere Commons,
take a journey into the past by touring the
Buerorh Cener an deere-wimanouse. Both are beautiful mansions built in
the late 1800s by Charles Deere, son of John
Deere. They are maintained by the William
Butterworth Memorial Trust and feature
elaborate gardens, which are open year
round. Tours are available by appointment.
Across from the Deere family homes,
immerse yourself in local history at the
Roc Islan Coun isorical Socie,
which includes a house museum, exhibits,
research library and patio garden. The
museum is open for tours during spring and
fall open houses and by appointment. It is
housed in an 1870s Italianate home that
boasts original woodwork and tile andcentury-old furniture.
roLLin on the river
One of the best ways to see Moline is by
water, so climb aboard the Celebraion
Belle riverboat and let it carry you down the
mighty Mississippi River. The non-gaming
Celebration Belle docks along Ben
Butterworth Parkway and River Drive on the
Moline riverfront and offers lunch and dinner
cruises, sightseeing cruises and themedcruises. Choose from Big Band, Classic
Oldies, Broadway Show Tunes, Fall Foliage,
Country Classics, Dixieland and Oktoberfest.
Cant get enough of the water? You can
also board the Channel Ca waer taxi,
a pontoon-style boat that provides daily
service across the river to five different
ports. The Channel Cat operates from
Memorial Day through Labor Day, and for
just $6 ($3 for children), you can ride the
boat all day. Bikes are welcome on the
10 CSt GRB BIt
Belgian Village Inn
Johnnys ItalianSteakhouse
Montana Jacks
Lagomarcinos
Caf Fresh
River House Bar & Grill
Little Rangoon
Bent River Brewery
The Great Indian
Restaurant
Bass Street Chop House
tdd Btt
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IF y G ...Belgian Village Inn at 560 17th Ave. is open weekdays from 11 a.m. to 9 p.m.
and Fridays and Saturdays until 10 p.m. Contact them at (309) 764-9222.
o thas a SanichSIN YOUR TEETH INTO AN OVERSIED REUBEN
AT THE BELGIAN VILLAGE INN
Molines Belgian Village Inn serves quite possibly the biggestreuben sandwich youve ever seen.Its 10 or 12 inches long and about six inches wide it fills a
whole plate, says Shawn Manning, who owns the Belgian Village Inn
with his wife, aren. The reuben is by far our best seller and our
biggest sandwich.
So distinct is the restaurants trademark sandwich, its name is aregistered trademark: the VandeRueben. Its one of the Belgian
Village Inns many homemade sandwiches served on bread baked
fresh on the premises.
We bake between 70 and 200 loaves of bread every day in three
varieties mild rye, raisin and wheat and we sell them by the loaf
and slice them for our sandwiches, Manning says. Everything we
serve is made from scratch, including our soups, coleslaw, potato
salad, salad dressings and desserts.
Opened in 1977 by arens Belgian parents, Loretta and Denis
Ceurvorst, the Belgian Village Inn has become a landmark dining
destination on 17th Avenue. The Mannings bought it from the
Ceurvorsts in 1997, though the original owners continue to work
there part-time.
They followed their American dream to open a restaurant
and tavern, Manning says of his in-laws. This area had a large
population of Belgian immigrants at one time. The first restaurant
took off so quickly, we had to open a second location three
blocks away.
Customers love the Belgian Village Inn for its oversized portions
and Old World charm. Then theres the coconut cream pie, topped
with real meringue, though Manning admits few customers order
dessert because they are so full from eating such a big entre.
In addition to the VandeRueben, popular sandwiches include the
Belgian club, a turkey and bacon club with Swiss cheese, and the
VandeRaisin, a ham and swiss sandwich served on fresh raisin bread.
Soups include clam chowder (a staple on Fridays and Saturdays), ham
and beans, cream of spinach, chicken noodle, broccoli potato and
vegetable beef.
We love what we do because were carrying on a family tradition,
Manning says. So many restaurants dont do well with second-
generation owners. But we love our customers, and were keeping
it rolling.
Moline maintains more than 20 parks and
recreational facilities, including tephens
quare Park, which hosts a free summer
concert series. Riverside Park is home to the
Riverside Family Aquatics Center (left).
Ben Butterworth Parkway is intersected by
two major bike trails the Great River Trail,
winding along the river for 62 miles, and the
American Discovery Trail, a coast-to-coasttrail crossing Government Bridge.
Rk It R
LOCAL FLAVORChannel Cat, and cycling enthusiasts can
explore bike trails on both sides of the river.
The nearbylaa a Bass Sreeaning is the perfect place to relax and
people-watch. Located a long Molines
revitalized riverfront, the plaza is a gathering
place for outdoor events, festivals and live
entertainment. It features sculptures of children
fishing in the Tom Sawyer/Huck Finn era and
a fountain children cant resist splashing in.
historic doWntoWn moLine
Molines downtown core has experienced
a renaissance in recent years, with more than$250 million invested in bringing it to life.
Now known as Moline Centre, downtown
overflows with shops, restaurants, nightspots
and entertainment venues, all within
walking distance of one another.
Pick up a brochure from the Quad Cities
Convention and Visitors Bureau on River
Drive, and take a hisoric aling our of
downtown. The brochure provides a glimpse
of what Moline was like in its early years
and architecture styles that were populara century ago.
While downtown, stop in the i ireless
Cener, a 12,000-seat arena and conference
center that showcases national acts such as
Elton John, Tim McGraw, Janet Jackson,
Disney on Ice, and Ringling Bros. and
Barnum & Bailey Circus. You can also
watch exciting athletic events at the arena,
which is the home of the Quad City
Steamwheelers (arena football) and the
Quad City Mallards (minor league hockey).
From left: Visitors can explore tractors and other
farm exhibits at John Deere Pavilion; the riverboat
Celebration Belle offers rides on the Mississippi.
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RSS Jy SRIG dayin a field located off of Illinois Route
145 between ak and Eddyville.t By ty BSIR
IllInoIS In FoCuS
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