Farm Fresh Podcast: ‘Meating’ Needs

16_MeatDonationDrive_FBAd

Help ‘meat’ needs in McLean County by contributing to the Meat Donation Drive at Hy-Vee in Bloomington March 20-26.

All proceeds will be used to purchase meat for Midwest Food Bank and benefiting our neighbors in need through area food pantries.

Hear about the program from Mike Hoffman, Director of Operations for Midwest Food Bank in this week’s Farm Fresh Podcast.

Listen Wednesdays at 12:45 p.m. for the Farm to Table segment on WJBC Radio.

Farm Fresh Answers Podcast
Farm Fresh Answers Podcast
Farm Fresh Podcast: 'Meating' Needs
Loading
/

Farm Fresh Podcast: Organic Opinions

For buyers opting for organic foods, do perceptions about the products match reality? Brenna Ellison, a University of Illinois Food Economist and Researcher decided to take closer look at how the organic label affects what people think of the taste, nutrition and safety of food products.

The study used an online survey to compare how an organic label affects perceptions of strawberries – a “virtue” product (food perceived as healthy) and chocolate sandwich cookies – a “vice” product (not as healthy/junk food) at two retailers.

Find out how organic opinions stack up in this week’s Farm Fresh Podcast. Tune in every Wednesday at 12:45 p.m. to hear the Farm to Table segment on WJBC Radio.

To read more about the research, click here.

 

Farm Fresh Answers Podcast
Farm Fresh Answers Podcast
Farm Fresh Podcast: Organic Opinions
Loading
/

Farm Fresh Podcast: A Closer Look at Labeling

To mandate labeling or not to mandate labeling? that is the current question about foods made with ingredients containing ‘GMOs’ or Genetically Modified Organisms.

Take a deeper look at the issue with Tamara Nelsen, Senior Director of Commodities for Illinois Farm Bureau in this week’s Farm Fresh Podcast.

For more about GMOs check out our Pinterest Board.

Listen to the Farm to Table segment every Wednesday at 12:45 p.m. on WJBC Radio.

Farm Fresh Answers Podcast
Farm Fresh Answers Podcast
Farm Fresh Podcast: A Closer Look at Labeling
Loading
/

Farm Fresh Podcast: Pure Maple Sirup fresh from Funk’s Grove

The first hints of spring bring maple sirup season to central Illinois. As the ground starts to thaw and the sap starts to run, workers at Funk’s Grove Pure Maple Sirup spring into action to collect the sap and turn it into sirup.

Mike Funk, fifth generation maple sirup producer, talks about the tradition in this week’s Farm Fresh Podcast.

For more on the sirup making process and where to find Funk’s Grove Pure Maple Sirup, check out their website or take a look at this article from the Illinois Farm Bureau® Partners magazine.

Tune in every Wednesday at 12:45 p.m. for the Farm to Table segment on WJBC radio.

Farm Fresh Answers Podcast
Farm Fresh Answers Podcast
Farm Fresh Podcast: Pure Maple Sirup fresh from Funk's Grove
Loading
/

Garbage in, Compost Out

Mixing Compost

What do you get when you mix municipal yard waste, manure from the Illinois State University Farm and food scraps from several Bloomington-Normal food service facilities?

A recipe for diverting more than one million pounds of waste from the McLean County landfill every year and converting it to a usable product: compost.

“The program started as a research project on how urban areas and agriculture can work together to solve problems,” says Russell Derango, ISU Farm Manager.

The town of Normal wanted a better solution for disposing leaves, grass clippings and yard waste. High phosphorus levels in the livestock manure at the ISU Farm limited its use as fertilizer. In 1993, the two entities established a partnership to address both problems.

“We expanded and started whole food waste composting about four years ago,” Derango says.

Food scraps from ISU dining halls as well as corporate food facilities and a couple of local grocery stores are hauled up to the 16 acre compost site at the farm.

Composting is essentially managed decomposition of organic materials. Mixing carbon and nitrogen containing wastes in the right ratio creates favorable conditions for microbes to breakdown the materials into a soil like substance.

“The process produces heat,” says Dr. Ken Smiciklas, ISU Agronomy Professor. “The compost needs to reach 140 F to kill harmful bacteria and weed seeds.”

 

Compost Aeration

A compost aerator mixes the materials and incorporates the air needed for microbial aerobic digestion to decompose the materials

The windrows of waste are periodically turned with a compost aerator for even decomposition and incorporating air.

After about six months, the compost is ready to be used to add organic matter and nutrients to soil. The compost is used on the ISU farm, for landscaping and sold to the public.

 

“The biggest issue we have is the amount of trash mixed in with the yard waste,” Derango says. “We really need people to follow the rules and separate their trash.”

Anything that is not biodegradable like plastics, metals and rocks has to be screened out and it can also be dangerous for the farm workers.

“We’ve had large rocks get kicked out by the aerator and thrown through the back windshield of the tractor,” Derango says.

If you would like to purchase compost, for  the cost is $25 per pick-up truck load and it can be picked up at the farm during regular business hours. Click here to contact the ISU University Farm.

1 4 5 6 7 8 14