From specialty crop farms and a tofu production plant in Japan to the Panama Canal, local farmer David Mool shares his international experience with the Illinois Ag Leadership Program in this week’s Farm Fresh Podcast.
Listen for the Farm to Table segment every Wednesday at 12:45 p.m. on WJBC radio.
To see photos and more details from the trip, click here.
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.
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.
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.
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.
