Fall 2011, My Indiana Home

my-indiana-home.com Fall 2011

Lessons in Labyrinths Farmers’ complex, corny creations amaze and educate visitors

The Dish on Duck Customers the world over flock to Maple Leaf Farms

Guten Tag, Hoosiers!

Oktoberfests honor Indiana's German heritage

A magazine for Indiana Farm Bureau members

Fall 2011

my-indiana-home.com

1

my-indiana-home.com

Volume 2, Number 1

A magazine for Indiana Farm Bureau members

Connect to your food, your farmers and a uniquely Hoosier lifestyle Food Travel

Farms

Home & Garden My Indiana

President Don Villwock Vice President Randy Kron Second Vice President Isabella Chism Chief Operating Officer & Treasurer Mark Sigler Editor Andy Dietrick Managing Editor Kathleen Dutro Marketing & Public Relations Specialist Mindy Reef Multi-Media Specialist Mike Anthony Web Designer/Developer Diane Brewer Administrative Assistant Charla Buis

FARM Pumpkins: From Patch to Pie Are you looking for an Indiana pumpkin patch in your area, or are you in search of the perfect pumpkin pie? Discover pumpkin farms throughout the state, as well as recipes and tips from pumpkin growers, at my-indiana-home.com/pumpkins.

Home & Garden Our master gardener explains which flower bulbs can be planted in the fall to create beautiful blooms in the spring at my-indiana-home.com/ fall-gardening.

FOOD Find an elegant yet easy-to-prepare recipe for Maple Leaf Farms duck with a gingered pearcranberry chutney at my-indiana-home.com/ maple-glazed-duck.

Connect With Us like us on facebook

follow us on twitter

share your photos

watch our videos on youtube

facebook.com/myindianahome my-indiana-home.com/photos

twitter.com/myINhome youtube.com/myINhome

Editorial Project Manager Jessy Yancey Copy Editor Jill Wyatt Proofreading Manager Raven Petty Content Coordinator Blair Thomas Contributing Writers Kim Galeaz, Cris Goode, Susan Hayhurst, Amy D. Kraft, Colletta Kosiba, Kathy Lockman, Connie Zeigler Media Technology Director Christina Carden Senior Graphic Designers Jessica Manner, Vikki Williams Media Technology Analysts Chandra Bradshaw, Lance Conzett, Michele Niccore, Marcus Snyder Photography Director Jeffrey S. Otto Senior Photographers Jeff Adkins, Brian McCord Staff Photographers Todd Bennett, Antony Boshier Web Content Managers John Hood Web Project Manager Noy Fongnaly Web Design Director Franco Scaramuzza Web Designer Leigh Guarin Web Designer II Richard Stevens Web Developer I Yamel Hall Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan I.T. Director Yancey Bond I.T. Support Technician Daniel Cantrell Accounting Diana Guzman, Maria McFarland, Lisa Owens Sales Support Manager Cindy Hall Sales Support, Custom Division Rachael Goldsberry Executive Secretary Kristy Duncan Office Manager Shelly Miller Receptionist Linda Bishop Chairman Greg Thurman President/Publisher Bob Schwartzman Executive Vice President Ray Langen Sr. V.P./Operations Casey Hester Sr. V.P./Sales Todd Potter, Carla Thurman V.P./Custom Publishing Kim Newsom Holmberg V.P./Visual Content Mark Forester V.P./External Communications Teree Caruthers V.P./Content Operations Natasha Lorens Controller Chris Dudley Marketing Creative Director Keith Harris Distribution Director Gary Smith Advertising Sales Manager, Custom Division Tori Hughes Senior Integrated Media Manager Robin Robertson My Indiana Home is produced for the Indiana 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.

My Indiana Home (ISSN 2157-1465 USPS 249-880) is published quarterly by Indiana Farm Bureau Inc., 225 S. East St., P.O. Box 1290, Indianapolis IN 46206-1290.

Controlled circulation. Subscription price of $2 per year included in the dues of Farm Bureau members in Indiana.

Periodical postage paid at Indianapolis, Indiana and additional entry points.

Postmaster: Send address changes to My Indiana Home, P.O. Box 1290, Indianapolis, IN 46206-1290.

Member Member

Association of Magazine Media Custom Content Council

Please recycle this magazine

2

my

Indiana Home

Indiana Farm Bureau

fall 2011 Features

8

Lessons in Labyrinths Indiana corn mazes entertain and educate visitors

12

The Dish on Duck Maple Leaf Farms shows how duck is easy to prepare and nutritious to eat

14

Welcome to Candyland Schimpff’s Confectionery still delights after 120 years of selling sweets

Departments 6

IN Almanac

Corn-husking contest, cider slushies and more

18 Travel IN

14

Oktoberfests honor Indiana’s German heritage

24 Eat IN

18

Win big with apple recipes that are ripe for tailgating

28 INsurance

Indiana Farm Bureau Insurance explains the reasons behind its new campaign

30 IN the Garden

Follow these storage tips to enjoy fruits and vegetables throughout fall and winter

32 IN Focus

Fall 2011

24

Reader photos sent in by you

On the cover Guse Corn Maze in Wanatah, Ind. Photo by Jeff Adkins my-indiana-home.com

3

4

my

Indiana Home

Indiana Farm Bureau

IN Box

President’s Letter

I

hope over this past year you have all been enjoying our new statewide magazine.

This issue marks our one-year anniversary. We have received some nice comments from many of you and hope we can continue to improve it with each issue.

Agriculture and our food, feed, fuel, and fiber system are very complex and everchanging. Our goal here at Indiana Farm Bureau is to inform and educate you about where your food comes from and about the very dedicated and passionate farmers who produce it. To quote My Indiana Home’s mission statement, “To connect you with the food you eat, the Indiana farmers who grow it and a rural lifestyle that is uniquely Hoosier.”

As many of you know, the distance between consumers and modern-day farming is getting greater and greater with each generation. I would wager many of you have never been on a farm or at least haven’t been to one in some time. That is not necessarily bad, but those old-time summer trips or weekend stays out at grandpa’s farm are rare or almost nonexistent today.

Unfortunately, many folks’ view of the family farm comes only from what they read and see on the Internet or in other media, and much of that material doesn’t accurately portray the real farmers who work so hard on your behalf every day. Many of those stories claim that most farms are not family farms, when the real truth is that family farms still make up more than 97 percent of all farms today. Even as much as I travel the state, if someone asked me to take them to a “factory farm,” I don’t know where in Indiana I would take him.

I want to reassure you, your food comes from caring farmers. They care about their soil, their water, their animals, their crops and the entire environment around them. Almost every farmer wants to leave his farm better than it was when he started. My grandfather was that way, my father was that way, and I’m working to do the same on my farm. In their hearts and souls, farmers know their deepest personal satisfaction comes from taking care of their land and their animals, from deserving the trust that God has placed in their hands to tend and care for His world.

Don Villwock Don Villwock took office as president of Indiana Farm Bureau and Indiana Farm Bureau Insurance Companies in January 2002. Don and his wife, Joyce, operate a thirdgeneration farm in Knox County, where they raise white corn, soybeans, seed soybeans and wheat.

That’s also where he and Joyce raised what he sometimes refers to as their most important “crop,” their two daughters, Sarah and Betsy.

Don Villwock President Indiana Farm Bureau

Do you have a question about something you read in My Indiana Home? Send questions, feedback and story ideas to myindianahome@jnlcom.com.

Fall 2011

my-indiana-home.com

5

IN Almanac

See Ewe There Feeling sheepish? Then you might want to attend the Indiana Sheep Symposium in Lebanon, Ind., this fall.

The event, which is also the annual meeting of the Indiana Sheep Association, gives visitors the opportunity to meet sheep farmers who raise the woolly animals for food and fiber. Several Indiana farms sell farm-raised lamb directly to consumers, while other sheep producers offer wool or fiber arts materials for crafty folks.

The symposium takes place on Sept. 24, 2011, at the Boone County Fairgrounds. This year's event is titled “Meat Ewe @ the Symposium,” and the focus is overcoming obstacles for expansion. Find out more at www.indianasheep.com.

Blog Spotlight

3 Kids and Lots of Pigs How does a busy mom balance raising three kids and a full-time job? Heather Hill – who, with her husband, raises corn, soybeans and, as she says, lots of pigs – does all that and still finds the time to blog about it.

In addition to her own blog, Hill envisioned what became the Real Farmwives of America & Friends, www.realfarmwivesofamerica.com, a growing group of women across the nation who blog about life on and off the farm. They recently partnered with Gooseberry Patch on a cookbook project, so the site is always filled with recipes, too. On a more local level, Hill is a supporter of Indiana’s Family of Farmers, where visitors can enter giveaways, discover agritourism destinations and events, and learn about Indiana-grown food and Hoosier-made products.

Read about Hill’s “pig pen” at her own blog, www.3kidsandpigs.blogspot.com.

6

my

Indiana Home

Aw, Shucks How much corn can you shuck in 20 minutes?

The Indiana State Hand Corn Husking Contest invites huskers of all ages and all experience levels to find out.

Corn husking is the oldest method of harvesting corn. Before the development of farm machinery such as gleaners, farmers would husk corn by hand.

Today’s contests pay tribute to that skill. In a timed contest, participants move down rows of corn pulling ears from stalks and removing as much husk as possible. Husk weight and ears left on the stalks count against the contestant’s total score.

The winners of each category move on to the Corn Husking National Championship, which this year will be in Marshall, Mo. This year, Indiana’s annual event is held at Salomon Farm Park in Fort Wayne on Sept. 24, 2011. For more information about the contest, call (260) 432-0508, or visit my-indiana-home.com/corn-husking.

Indiana Farm Bureau

My (Virtual) American Farm Work a booth at a farmers market, harvest the wheat from your field and discover what crops are grown on one of the 61,000 farms in Indiana. And do it all while playing a computer game at My American Farm.

My American Farm is a free online agriculture education resource that offers games and puzzles, agriculturethemed e-comics, and videos.

Developed by the American Farm Bureau Federation, the website also offers teacher resources for the classroom.

Rural Road Rules Farmers follow all sorts of safety rules when driving large farm machinery, but it’s also important for drivers to share the road with that farm equipment. During harvest season or any other time of the year, be sure to follow these rural road safety guidelines: • Slow down as soon as you see farm equipment.

Students can sort through the nutritional content of produce with Farmers Market Challenge, learn farm facts from all 50 states with Ag Across America or explore careers in agriculture while playing My Little Ag Me. Check out the fun at www.myamericanfarm.org.

• Watch for hand signals. Don’t trust a veer to the right as a signal that the tractor operator is letting you pass – it could mean a wide turn. If a driver is signaling you to wait, do so. Consider he has a higher vantage point than you.

• Don’t speed past farm machinery. When it is safe, proceed slowly and with caution. The turbulence created by your vehicle may cause the machinery to sway and become unstable.

Photo Courtesy of indiana farm bureau

Find more tips at my-indiana-home.com/rural-roads.

A New Side of Cider This fall, try a cool twist on apple cider: the cider slushie.

Greenfield’s Tuttle Orchards and a number of other apple farms across the state sell them, but you can make your own apple cider slushie by storing cider in the freezer until it is completely frozen. (Make sure the container allows ample room for the juice to expand as it freezes.) Then bring it out and slowly let it thaw until it gets to a slushie consistency.

It’s a healthy snack too – drinking 8 ounces of apple cider is equal to about two apples. Unprocessed apple juice provides the most nutrition among fruit juices.

Stop Knocking on Wood Recent research conducted on behalf of Indiana Farm Bureau Insurance shows that most people don’t understand their insurance policies, finding them so daunting that they don’t even want to ask questions about their coverage. To combat this problem, IFBI has launched a new website that allows anyone to test his knowledge about different coverage options, get answers, see policy tips or obtain assistance from an agent. To know what you have, visit www.stopknockingonwood.com.

Fall 2011

my-indiana-home.com

7

Lessons

Laby in

8

my

Indiana Home

Indiana Farm Bureau

rinths Farmers’ corny ventures amaze and educate visitors

Story by Susan Hayhurst

I

f you’ve ever visited a corn maze, you know the stalks are tall, the paths can be tricky and sometimes you may wonder if you’ll ever find your way out. But did you know these labyrinths are also a lesson in today’s technology-savvy agriculture?

A-Maize-ing Agritourism

Corn mazes, a prime example of an agritourism enterprise, typically help to supplement family farm income. Most production farms stay busy year round, focusing on growing traditional grains such as corn, soybeans and wheat, and perhaps raising some livestock.

The intricately designed corn mazes, often combined with pick-your-own produce or on-site markets, serve as a fun activity to draw tourists out of the city limits and onto the farm.

Tracy Roberts, a corn maze designer from Noble County, says the mazes are family-friendly attractions for the public and an opportunity to learn about the agriculture industry.

“Each of my corn mazes focuses on different educational benefits, which change annually,” Roberts says. “I believe that the connection of food to farm is more important than ever, and a corn maze is one way agriculture is trying to bridge that educational gap.”

Corn maze development takes long hours of precision planning. The mazes can be designed with traditional graphed-out methods or by using GPS (global positioning systems).

On the Grid

Cliff Guse, a grain, pumpkin and Christmas tree grower in Wanatah, Ind., has offered a corn maze for six years. “Christmas trees are my bread and butter,” he says, “but I also enjoy my 6-acre corn maze.”

Guse prefers the technique of graphing out the maze. “The traditional design method is easiest for me. It just depends on what you have that is accessible,” Guse says.

“The Maize Co. in Utah designs my mazes, some with sports or

Christmas themes, and helps with the marketing.” Maize also works with seven other Indiana farms, from Hobart to Kokomo to Brookville.

Traditionally, the first step is creating and sketching out a design on a piece of grid paper. Before planting, the maze is physically measured and marked in the cornfield. The corn is then planted.

Once the corn is up several inches to a foot tall, a mower or similar device is driven through the field, cutting off the corn according to the marked design. While the majority of the field’s corn continues to grow normally, mowing may be done several times before the maze’s desired effect is achieved.

High-Tech in the Field

Roberts uses GPS to create mazes for several clients throughout Indiana.

She gained her GPS expertise while a student at Purdue University and working for Calmar Consulting Services in Remington, Ind. “One day while I was soil

Children on a field trip use maps to find their way through the 6-acre corn maze at Guse Christmas Trees, a farm in Wanatah, Ind. photo by jeff adkins Fall 2011

my-indiana-home.com

9

Jeff Adkins

Jeff Adkins

10

my

Indiana Home

Jeff Adkins

Indiana Farm Bureau

The connection of food to farm is more important than ever, and a corn maze is one way agriculture is trying to bridge that educational gap. sampling in fields, a farmer asked me if I could design a corn maze for him,” Roberts says. “I had the technology and resources available to accomplish the task and, after careful planning, designed my first corn maze.” One of her mazes was ranked in the top five in Indiana last year.

While she still creates a design on a piece of grid paper, GPS technology and software facilitate the design being geo-referenced into an architectural computer-aided design program. The agreed-upon design appears on her computer screen with a dot telling her where she’s located when standing in the field. Driving around the field and following the computer screen designates where the design paths should be.

“It’s kind of like creating a connect-the-dots picture in a corn field,” Roberts says.

She notes that the field is planted north-south and east-west, usually at the end of May or June. “Over the next few months, a lawnmower is used to cut the paths to achieve the final product,” she says.

One of Roberts’ clients, Leininger Farms, located near the Michigan state line in Mishawaka, Ind., has used a variety of themes over the last four years.

“Our first corn maze was a farm scene with 20 stations to find in the maze with questions regarding agriculture,” says Brenda Beehler, part-owner of the farm with her brother and her parents. “Our other mazes have included a map of the

U.S. and a shape of the world. We were amazed at the number of people who wanted to find every station and get all the answers correct.”

This year’s maze depicts the state of Indiana with trails connecting 20 colleges and universities located throughout the state.

Beehler stresses their family wanted to adapt their operation to the growing urban development around them while still farming traditionally.

“We want the public to have a great time with our pumpkins and the maze in the fall,” says Beehler.

“We know in order for schools to take field trips now, they must be educational. Our maze questions are designed with the Indiana State Standards in mind. Questions challenge adults as well.”

Mazes & More

As with many farms that host field trips and tour groups, both the Leininger and Guse operations feature pumpkin patches along with other hands-on activities and games.

At Leininger, kids get the chance to see farm animals, while Guse gives goosebumps during a haunted version of its maze held on the last two Saturday nights in October.

Roberts sums up the value of corn mazes and similar agritourism ventures: “These activities are opportunities for farmers to tell their personal stories, speak out about agriculture, and (they) offer a chance for the community to spend some time at a working farm.”

1

3 2 10

8 11 4 6

5

9 7

Find a Farm 1. Guse Farm Wanatah, Ind. • (219) 733-9346 www.gusechristmastrees.com 2. Knollbrook Farm Goshen, Ind. • (574) 831-3090 www.knollbrookfarm.com 3. Leininger Farms Mishawaka, Ind. • (574) 259-8960 www.lfcornmaze.com 4. Lark Ranch, Loogootee, Ind. 5. Lark Ranch, Greenfield, Ind. (812) 295-9555 www.larkranch.com 6. Mayse Farm Market Evansville, Ind. • (812) 963-3175 www.maysefarmmarket.com 7. Deere Farms Lanesville, Ind. • (812) 952-1629 www.deerefarms.com 8. Exploration Acres Lafayette, Ind. • (765) 296-2863 www.explorationacres.com 9. Huber’s Orchard, Winery and Vineyards Starlight, Ind. 1-800-345-WINE (9463) www.huberwinery.com 10. Drennen’s Pumpkin Kingdom Montpelier, Ind. • 1-877-889-5201 www.pumpkinkingdom.com 11. Kelsay Farms Whiteland, Ind. • (317) 535-4136 www.kelsayfarms.com Find additional details, including opening dates and admission cost, at my-indiana-home.com/cornmazes.

Cliff Guse, top right, uses traditional graphing to design the maze on his farm, which also has corn boxes, middle right, and other activities. Mazes at Leininger Farms, bottom, are created using GPS technology.

Fall 2011

my-indiana-home.com

11

TheonDish

Duck Customers around the globe flock to Maple Leaf Farms brand for Indiana-grown, farm-raised duck Story by Cris Goode

D

Brian McCord

uck from right here in the Hoosier state has graced the tables of presidents and traveled the world to be shared with dignitaries.

Indiana’s own Maple Leaf Farms duck breast was featured in President Obama’s inaugural luncheon and was served to Lt. Gov. Becky Skillman when she visited China – a country that raises more than 2 billion ducks each year yet proudly served duck raised by Maple Leaf Farms half the world away.

While the Milford, Ind.-based company leads the nation in duck production, raising 12-15 million White Pekin ducks annually and accounting for more than half of the North American duck market, Maple Leaf still remains in the family that started it back in 1958.

“My grandfather and father worked very hard to expand and improve our business while keeping

12

my

Indiana Home

Scott Tucker is co-president of the family-owned, stewardship-focused Maple Leaf Farms.

Indiana Farm Bureau

Discover Maple Leaf Farms’ recipe for glazed duck with chutney, as well as where to find products, coupons, giveaways and more, at my-indiana-home.com/maple-leaf-farms.

it family-owned and with a definitive family feel,” says Scott Tucker, Maple Leaf co-president. “Although my brother, John, and I now lead the company as co-presidents, my father is still very active in the business and serves as CEO.” Maple Leaf works with around 140 contract producers in northern Indiana who grow and care for their ducks on their own family farms, many of which raise fowl as part of a larger farming operation. “[Some partner farmers] work off the farm and are able to hold their family’s connection to farming through their duck operation,” Tucker adds.

Maple Leaf owns and operates a breeding farm and hatchery, commercial hatcheries, feed mills, support facilities, processing plants, feather processing and manufacturing facilities that make high-quality down and feather products. All of these facilities are biosecure, meaning that the farm has instituted disease prevention and food safety procedures.

The company’s guiding principle is, “If you do the right thing, success Fall 2011

will follow,” and its Trident Stewardship Program is at the foundation of the company’s position as an industry leader.

Maple Leaf’s three-pronged approach to stewardship focuses on the well-being of its ducks, biosecurity and natural resources conservation. Its system is the first in North America that includes science-based care for all stages of production to ensure that ducks are treated humanely, a training program for staff and farmers, and an audit system to help continually find ways to improve.

“In addition, we rely on the feedback and recommendations of an independent advisory committee made up of poultry scientists, animal behavior experts and veterinarians to make improvements or identify areas of further research, so we are continuously improving in these three key areas,” Tucker says.

Furthermore, Maple Leaf has a corporate sustainability team that oversees its recycling, energy-reduction and water-conservation projects at its processing plants and offices. And, in keeping with its tradition of

“doing the right thing,” the company upholds a commitment to education efforts through various poultry programs, projects and contests through local Ag Days, 4-H, FFA, Purdue University and the Midwest Poultry Consortium.

Despite common myths, duck isn’t difficult to prepare, nor is it gamey or greasy in taste. In fact, this Indiana-grown, farm-raised duck has a much milder flavor than its wild game counterpart. Correctly prepared duck is a very nutritious meat; the USDA even states that a boneless, skinless portion of duck breast is actually leaner and has fewer calories than a similar portion of chicken, beef or pork.

Maple Leaf makes it easy for home cooks to learn how to prepare duck properly with a number of cooking tips along with a collection of recipes sure to please a variety of palates.

If a chef’s hat doesn’t quite suit you, fear not. A whole duck might be intimidating, but Maple Leaf also offers several heat-and-serve products from their fully cooked line, such as a roasted half duck with Frenchinspired orange sauce. Bon appétit! my-indiana-home.com

13

Welcome to

Candyland Schimpff’s Confectionery still delights after 120 years of making and selling sweet treats

Schimpff’s Confectionery in Jeffersonville, Ind., has been open without interruption since 1891.

Warren and Jill Schimpff, who took over the family business a century later, expanded it to include a candy museum and demonstration room.

14

my

Indiana Home

Indiana Farm Bureau

Fall 2011

my-indiana-home.com

15

Story by Connie Zeigler Photography by Jeffrey S. Otto

S

chimpff’s Confectionery is 120 years old yet remains a red-hot attraction in downtown Jeffersonville, Ind. Of course, “red hot” has a double meaning in this case. Not only do the confectionery and adjoining museum draw tourists, but red hots – the candy – also happen to be a Schimpff specialty. Those tasty red nibbles are one of the many sweet treats that Warren and Jill Schimpff produce in their fourth-generation business.

Warren’s family has been making a living in the candy business along the Ohio River since the first family candy store opened in Louisville in the 1850s.

In 1871, Charles Schimpff opened a shop on the other side of the river in Jeffersonville. That business eventually closed, but 20 years later, Gus Schimpff, Charles’ brother, opened a new confectionery at 347 Spring St. This business, which has been in the same location since 1891, has survived world wars, the Great Depression and a number of recessions – proof that even in the worst of times people still love their sweets. In fact, the confectionery is one of the oldest 16

my

Indiana Home

Indiana Farm Bureau

s e s u s ’ f f p m i h Sc 00 pounds 11,0 hocolate of c year in a

continuously operating candy businesses in the United States.

Warren’s father was born upstairs in the building that houses the candy factory.

Both Warren and his wife, Jill, were born in Chicago. Warren has a Ph.D. in environmental chemistry, but he was always intrigued by candy production and began to learn the family recipes and techniques on summer vacations and visits to Jeffersonville as a teen. “My father was never interested in being part of the candy business, but I was,” he says.

When no other family member stepped up to continue the legacy after his aunt, the previous owner, passed away, Warren and Jill decided to change their location, vocations and lives. In 1990, they officially became small-town candy makers.

In 2002, the Schimpffs bought the building adjacent to their longtime store to open a candy museum and demonstration room. That combination, along with a lunchroom and confectionery, has made the business a big tourist draw in the river city of Jeffersonville. So big, in fact, that Schimpff’s has been featured on The History Channel’s “Modern Marvels.”

The confectionery produces 50-60 different types of candy treats. Specialties Fall 2011

include their tasty red hots (last year they sold 14,000 pounds of the cinnamon candy); caramel-covered marshmallow confections called Modjeskas; lemon drops; horehound; 18 flavors of hard candy fish; and chocolate turtles. In 2009, the company used 21,000 pounds of sugar, 11,000 pounds of chocolate and 6,240 pounds of corn syrup – which, along with another candy staple, peppermint, is an Indiana agricultural product.

So, the next time you’re traveling through southern Indiana, stop by Schimpff’s Confectionery and watch workers make the candy you can buy next door. Although they are retired now (Warren jokes that the word means you get tired one day and “re-tired” the next), you will probably see Jill or Warren Schimpff conducting a tour of the facility, or maybe stirring up a batch of those spicy red hots.

If You Go Schimpff’s Confectionery, located at 347 Spring St. in Jeffersonville, is open from 10 a.m. to 5 p.m.

Monday through Friday and from 10 a.m. to 3 p.m. on Saturday, with lunch served 11 a.m. to 3 p.m during the week and 11 a.m. to 2 p.m. on Saturday. They are closed Sundays, some holidays and between Christmas and New Year’s Day. Tours of the facility are free, but please call in advance at (812) 283-8367. Find more information or order candy online at www.schimpffs.com.

As a tour watches, Warren Schimpff, left, prepares the store’s bestseller, cinnamon red hots. Four generations after first opening, the Schimpffs still make candy the old-fashioned way – by hand. Visitors that schedule a tour can see the owners make their sweet treats, which range from hand-dipped chocolates to hard fish candy to caramel-covered marshmallows called Modjeskas. my-indiana-home.com

17

Travel IN

Guten Tag,

Hoosiers!

Oktoberfests throughout the state honor Indiana’s German heritage

Story by Cathy Lockman Photography by Jeff Adkins

W

hat began as a celebration of Bavarian royalty 200 years ago has become a fall tradition in Indiana.

And you don’t have to be a king or queen, or even of German descent, to enjoy the Oktoberfest party.

In fact, with Oktoberfests held across the state, you won’t even have to travel far from home to sample authentic German fare, listen to traditional German music and enjoy a variety of activities for children and adults alike. If you’re adventurous, you can even kick up your heels in a lively chicken dance or polka contest or show your strength in a steinholding competition. Oktoberfests from Michigan City to Seymour hold something for everyone.

The Indianapolis Oktoberfest is the state’s largest, but other German festivals take place in Richmond, Seymour and Michigan City.

18

my

Indiana Home

A Hearty Willkommen

With nearly 25 percent of Hoosiers claiming German roots, the German culture is woven into Indiana Farm Bureau

Oktoberfest attendees often carry their own beer steins to celebrate their German heritage.

Fall 2011

my-indiana-home.com

19

20

my

Indiana Home

Indiana Farm Bureau

the state’s fabric. Oktoberfests provide an opportunity to share and celebrate that heritage.

It doesn’t get more German than Oktoberfest in Indianapolis, where the annual celebration is hosted by the German-American Klub on the grounds of German Park, a 15-acre woodland owned by the Indianapolis Federation of German Societies. The park is on the south side of the Circle City where working-class Germans settled in the 1800s.

The largest Oktoberfest in the state, this celebration has been a fall destination for Indiana residents and visitors for more than three decades.

The beautiful park venue, tasty German specialties and familyfriendly atmosphere, complete with beer tent for adults and root beer tent for kids, bring festivalgoers back year after year.

Small Town, Big Party

Seymour can boast one of the state’s oldest Oktoberfests. For 39 years, this small town midway between Indy and Louisville has put on one big party. In addition to the traditional Oktoberfest sights and sounds, the Seymour event includes a parade, hot-air balloon races, craft vendors and a carnival.

There’s a lot of local flavor at this three-day downtown festival as well, with community groups hosting booths and serving everything from kielbasa to cotton candy. A German band from Seymour, the Schulhaus Four Plus Three, also performs on one of three stages, each of which provides a wide variety of musical entertainment.

Pass the Potato Salad

Michigan City’s Oktoberfest may not have the longevity of the Indianapolis or Seymour celebrations, but in just five years it has built a reputation for German authenticity. The festival, held the weekend before Columbus Day, features a traditional menu of goulash with spätzle, brats with sauerkraut, warm German potato salad and a selection of German Fall 2011

Members of the GLADtones Barbershop Quartet entertain festivalgoers of all ages.

beers. And it wouldn’t be an Oktoberfest, or a German feast, without a piece of Black Forest cake.

The Michigan City Summer Festival Committee, which hosts the Oktoberfest at a park overlooking Lake Michigan, also brings in authentic entertainment. Ein Prosit, a 25-piece German band, will be performing at the 2011 event, providing an opportunity for festivalgoers to see and hear alphorns, the long wooden horns traditionally used by mountain dwellers to communicate.

History in the Making

Richmond, located in the eastern part of the state, is another newcomer to the Oktoberfest party.

The success of its inaugural festival in 2010 has organizers adding to the line-up of entertainment, food and craft vendors, a beer garden featuring Richmond’s own New Boswell Brewing Co., antique dealers and children’s activities for 2011.

Visitors looking for a quaint Oktoberfest with something extra can take the day to enjoy the Richmond festival’s treats and also take in the many interesting building murals in the city’s historic depot district.

Oktoberfest Calendar 1. Indianapolis Oktoberfest: Sept. 8-11, 2011, German Park, www.indianapolisgak.com 2. Richmond Oktoberfest: Sept. 24, 2011, Richmond’s Depot District, www.richmondfurnituregallery.com 3. Seymour Oktoberfest: Sept.

29-Oct. 1, 2011, downtown Seymour, www.seymouroktoberfest.com 4. Michigan City Oktoberfest: Oct. 8-9, 2011, Washington Park, www.michigancityfestivalsinc.com

Oktoberfests throughout the state serve up live music, dancing and traditional German food. my-indiana-home.com

21

Member Benefits Did you know that your Indiana Farm Bureau membership comes with exclusive savings? As a member, you can take advantage of the discounts on products and services listed here.

For more information on member savings and benefits:

Air Evac Lifeteam Identity Theft 911

1-800-777-8252 www.infarmbureau.org

It pays to be a member.

Free Identity Fraud Resolution Service The goal of Indiana Farm Bureau Member Benefit Programs is to provide discounts, value-added benefits and convenience to you, our members. Indiana Farm Bureau does not endorse these products or services. Indiana Farm Bureau and the companies offering these programs do not guarantee that program discounts will be the lowest available price at any given time.

Farm Bureau members should provide the ID number if applicable or identify themselves as members of Indiana Farm Bureau when calling any program. Programs are subject to change or termination without notice and some rules and restrictions may apply.

22

my

Indiana Home

Whether you have a fullblown crisis or simply need to take preventative measures regarding a lost or stolen wallet, you receive unlimited one-onone expert assistance.

Call 1-800-723-FARM.

Save $10 on Annual Membership Fee For an application, visit www.lifeteam.net or call 1-800-793-0010, and use Plan Code 3864.

Indiana Farm Bureau

Farm Bureau Bank

Financial Services for Members Call 1-800-392-3276 or visit www.farmbureaubank.com for details.

Fall 2011

Estate Planning

Free Confidential Estate Analysis from Farm Bureau Insurance Contact your Indiana Farm Bureau Insurance agent for details.

Pet Partners, Inc.

Special Member Savings Health-care plans for your cat or dog. Visit www.fbphp.com or call 1-877-738-7888 and mention your Indiana Farm Bureau membership.

my-indiana-home.com

23

EAT IN

Tailgating Time

Win with great taste and good health

Story and Recipes by Kim Galeaz | Photography by Jeffrey S. Otto | Food Styling by Mary Carter

G About the Author Registered dietitian Kim Galeaz is an Indianapolis-based writer and culinary nutrition consultant to the food, beverage and agriculture industry. She's passionate about blending good taste with good health in every culinary creation – even decadent dessert – and balancing with daily powerwalking. A link to her blog, “The Dietitian Does Dessert ... Breakfast, Lunch and Dinner, Too” is at www.kimgaleaz.com.

24

my

Indiana Home

ame Plan: Create a tasty – and healthy – tailgating menu.

Defensive Strategy: Keep great taste without sacrificing flavor. Nothing should be so low calorie or low fat that it ends up low flavor. Tackle tasteless foods before they end up in the field of play.

Offensive Strategy: Add more nutrient-rich fruits and vegetables to dishes. Use whole grains, lean meats and boneless, skinless poultry where feasible.

Focus on flavor.

Formation: Front and center with plenty of in-season apples in every dish.

Apples add fiber, especially the cholesterol-lowering soluble type, as well

as lots of disease-fighting antioxidants.

One in particular, quercetin, is being studied extensively and may help reduce risk of some cancers and possibly even Alzheimer’s disease.

Touchdown: Traditional tailgatingfavorites such as baked beans, salad and pizza filled with great taste and good health!

Game Winner: 100 percent success with Maple Apple Baked Beans, Apple Pecan Cherry Salad and BBQ Chicken Pizza with Caramelized Onions and Apples.

Extra Points: Score extra points with your family by intercepting boring weeknight meals with these flavorand nutrient-rich dishes.

Smart Selection & Storage Tips •Store apples in a plastic bag away from foods with strong odors.

• Use Granny Smith, the most tart apple variety, to balance the baked beans’ sweet ingredients.

• Crisp, sweet apple varieties work best in salads. Try Jonagold, Jonathan, Gala, Fuji, Honeycrisp or Braeburn.

• For the pizza, use Granny Smith apples if

you prefer a tarter flavor to balance the sweet barbecue sauce. Fuji, Gala, Golden Delicious Honeycrisp and Jonagold work well on this pizza.

Indiana Farm Bureau

Maple Apple Baked Beans

5 cans (15 ounces each) great northern beans, rinsed and drained

2¼ cups Granny Smith apples, peeled and chopped (2 very large apples) 1

cups chopped sweet onion

1 cup coarsely chopped, cooked bacon 1½ cups hickory barbecue sauce 1 cup pure maple syrup ¼ cup firmly packed dark brown sugar ¼ cup stone-ground mustard 2 teaspoons dry mustard ½ teaspoon ground ancho chile pepper

Preheat oven to 350°F. In a large bowl, combine all ingredients and stir well.

Pour in 9x13-inch glass baking dish or cast iron Dutch oven coated with vegetable cooking spray. Bake 45 minutes, or until bubbly and heated throughout.

Yields: 10 cups (15 servings of

cup each)

applens oarnthdern greatans both be e soluble providfiber Fall 2011

my-indiana-home.com

25

BBQ Chicken Pizza with Caramelized Onions and Apples 1 tablespoon vegetable oil 1 teaspoon unsalted butter

2½-2¾ cups onions*, thinly sliced (¼-inch) and halved

10 ounces apples, thinly sliced and peeled (from roughly 2 large apples)

1 pre-baked, purchased whole wheat pizza crust (10-12 ounces, 11-inch round) cup barbecue sauce

¾ cup shredded smoked Gouda cheese

n i a t n o c s n a c pe ants and antioxid-healthy heart ts fa

¾ cup shredded mozzarella cheese

Apple Pecan Cherry Salad

6 heaping cups chopped apples (cut into ½-inch chunks from 4 to 5 apples) 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1¼ cups dried tart cherries 1 cup thinly sliced celery ½ cup finely chopped red onion ½ cup light, reduced-fat mayonnaise 1 cup pecans, coarsely chopped

Preheat oven to 350°F. Place chopped nuts in a single layer on a large-rimmed baking sheet. Place on the middle rack and toast 10 to 15 minutes, stirring often to avoid burning. Set aside to cool.

In a large bowl, toss chopped apples with lemon zest and juice. Stir in cherries, celery and red onion. Lightly mix in mayonnaise. If serving immediately, stir in toasted pecans. Otherwise, refrigerate and stir in pecans right before serving.

Yields: 10 cups (15 servings of

4 ounces cooked boneless, skinless chicken breast, diced or shredded

Barbecue sauce for drizzling over top (optional)

Preheat oven (and pizza stone) to 450°F or temperature indicated on pizza crust package. In a large 12-inch skillet over medium heat, heat oil and butter. When they are hot, add onion slices; cover and cook, stirring frequently, for 10 minutes. Remove lid, increase heat just slightly, and cook additional 7 to 10 minutes, stirring frequently, until onions have reduced in size and are soft and slightly golden brown. Add apples and cook, stirring constantly, another 2 to 4 minutes, until apples are just barely starting to soften. (Aim for crisp-tender.) Remove skillet from heat and set aside.

Spread barbecue sauce evenly on pizza crust and top evenly with chicken and Gouda cheese. Spoon apple-onion mixture evenly over entire pizza, then sprinkle with mozzarella cheese. Bake 8 minutes, or until ingredients are hot and cheese is melted.

If desired, drizzle a very small amount of barbecue sauce over top. *Roughly one large onion weighing 14 ounces before peeling and cutting off ends.

Yields: 8 to 10 slices

cup each)

more online

Find additional smart storage and selection tips as well as nutritional benefits related to these recipes at my-indiana-home.com/tailgating-recipes.

26

my

Indiana Home

Indiana Farm Bureau

this pizza includes all five nutrient-rich food groups Fall 2011

my-indiana-home.com

27

INSURANCE

Have What You Need; Know What You Have Indiana Farm Bureau Insurance explains the reasons behind its new campaign

Story by Amy D. Kraft, Public Affairs Specialist, Indiana Farm Bureau Insurance

W

Laramore, set out to find a new advertising campaign that would complement and strengthen Faulconer’s vision of value.

Hoosiers chosen by a marketing research firm were interviewed by Y&L and some IFBI employees. The participants knew they were going to be asked about insurance, but they were not aware the questions were

Photo Courtesy of indiana farm bureau

hen Tom Faulconer became marketing senior vice president at Indiana Farm Bureau Insurance in January 2010, he developed a guiding principle: Assure that our clients and prospects have the appropriate amount of coverage in force at the time of a loss.

Knowing this goal, IFBI’s advertising agency, Young &

28

my

Indiana Home

being asked on behalf of IFBI. The research revealed two major themes: “They were asked to name a few insurance companies,” says Melissa Mann, IFBI advertising manager.

“We weren’t on that list – not even for the people who were our clients.”

“People couldn’t recall us,” Faulconer says. “One man said that we don’t advertise at all. There was even a billboard at the end of his street that he drove past every day.”

The second discovery is that people wonder about their coverage but don’t act on that uncertainty.

“Talking about your insurance is a necessary evil, like going to the dentist. People don’t like to do it,” Mann says.

This reluctance leads to people making purchasing decisions based primarily on price because that is the one aspect that they do understand. “$100,000 of liability coverage will cost less than $300,000 of coverage, but is that what you need?” Mann said.

Y&L was reviewing the findings when it discovered something unexpected. Young, old, single or married, no matter the demographic, the people being interviewed kept repeating the action of knocking on wood. “I just pay my premiums every Indiana Farm Bureau

month and pray nothing bad happens,” one woman said. Then she knocked on wood.

What they discovered is that most people don’t know if they are well covered or have what they need. They feel helpless and out of control when it comes to picking insurance.

To differentiate itself from other insurance companies, Young & Laramore and IFBI decided to actively promote IFBI’s brand promise: Have what you need; know what you have.

To help insurance clients “know what they have,” IFBI launched www.stopknockingonwood.com.

On the microsite, visitors can find answers about insurance coverage, see helpful tips on how to read their policy and get in touch with an agent.

The other part of the campaign was the development of the iconic “Table of Truth,” a wooden table with a red chair that puts you in the hot seat to answer questions about insurance such as: If you rent a car and have an accident, will your insurance pay for the damages?

“We want to be the partner consumers turn to in resolving the uneasiness and uncertainty they feel about their insurance coverage,” Faulconer says. “They can finally stop knocking on wood.”

grow, cook, eat, learn

Serving up recipes, tips and food for thought

farmflavor.com

To all members:

more online

Visit the Indiana Farm Bureau section of my-indiana-home.com to find additional tips and news from Indiana Farm Bureau Insurance.

For questions relating to your Indiana Farm Bureau Insurance coverage, visit infarmbureau.com.

Fall 2011

Notice is hereby given that the annual meeting of the members of Indiana Farm Bureau Inc. will be held at the JW Marriott, 10 S. West St., Indianapolis, Ind., 46204, on Saturday, Dec. 10, at 9:45 a.m.

There will be a delegate session, a business session and such other business as may properly come before the meeting.

my-indiana-home.com

29

IN the garden

Saving a Taste of Summer Follow these storage tips to enjoy fruits and vegetables throughout fall and winter Story by Colletta Kosiba

R

emember going down into that dirt cellar to get potatoes to peel for dinner? The potatoes lasted all winter long in that dark, cool area. On the farm, we used to bury sugar baby watermelons in the oats bin to keep and dine on the melons in November. Even if you don’t have a farmhouse, you can still consider saving some of summer’s bounty for cold winter days just like Grandmother did.

Cold Storage for Root Vegetables

Potatoes, onions, garlic, beets and carrots may be stored in unheated cellars, cool porches, a refrigerator or a root storage bin.

No cellar or cool porch? Make your own root storage bin out of a tub, wooden box, 5-gallon bucket or plastic-lined cardboard box. First, put in a couple of inches of barely moist sand in the bottom. Lay the vegetables on the sand in a single layer, spread out enough so they don’t touch. Cover the veggies completely with sand and continue layering until full. Top with a layer of moist sand.

Keep in a cool, dark place. Note that the container will be heavy.

You can also harvest winter squash and pumpkins with a portion of the stem left on after the frost kills the vine. Cure the squash by keeping them at warm, dry temperatures for a few days until the outer skin is

hard and any abrasions are healed.

Then, store in a cool, 60-degree area – under the bed in that unused bedroom is perfect.

Onions need to be cured until the skins are papery and the roots dried.

After curing, hang them in mesh bags in a cool (just above freezing), dark and dry area. Strong onions store the best. Garlic can be treated in the same manner.

Preserving Fresh Fruits, Vegetables and Herbs

Did you know that a ripe tomato can keep one month? Just before the frost, pick green tomatoes, wrap in paper and place in boxes to ripen slowly. You can also freeze whole

About the Author

30

my

Indiana Home

Jeffrey S. OTTO

Colletta Kosiba of Hendricks County has been a naturalist at Eagle Creek Park in Indianapolis for 15 years. She is an advanced Master Gardener, Master Naturalist and past president of the Hendricks County Master Gardeners’ Association. “Colletta’s Gardens” have also been featured on Channel 8 television in Indianapolis.

Indiana Farm Bureau

tomatoes in a plastic freezer bag to be used in chili or sauces. Nothing tastes better on a cold winter day than a cup of tomato soup made from tomatoes that came from your garden.

For corn on the cob, blanch the corn and shave off the cob, or freeze the entire cob for a winter treat.

Berries and pitted cherries can also be frozen, while peaches and pears can be processed with a hot bath in jars. Vegetables such as green beans can be frozen or canned using a pressure canner. Visit the link below to find resources on home canning, or contact your county’s Purdue Extension office to request more information.

Herbs may be dried by hanging upside down. A food dehydrator is yet another way to preserve produce.

more online

Find links about more storage information, including food dehydrators and home canning resources, at my-indiana-home.com/ storing-vegetables.

Fall 2011

Take the trip of a lifetime you’ve always wanted! from

$1,998 *pp includes tax/service fees

alaska Plus West Coast Train Tour (13-Day Cruise and Tour from $1,998)

Space is filling quickly on this unique and popular tour departing May through September 2012. Fly to San Francisco, travel to Napa/Sonoma Valley to board the Amtrak Coast Starlight to Seattle.

Here you’ll board Norwegian Cruise Line’s Star for your seven-night cruise of Ketchikan, Juneau, Sawyer Glacier, Skagway and Prince Rupert B.C. before heading back to Seattle. *Price includes tax/service fees. Call for low-cost airfare.

Add $200 for July and August dates.

For more information and a brochure, call:

YMT Vacations 800-888-8204

my-indiana-home.com

31

IN Focus

Worth a Thousand Words The old saying rings true for our reader-submitted photos Submit Your Photos

Indiana Farm Bureau members are welcome to submit photos for this page. To submit a photo via email, send a high-resolution JPEG (4x6 inches at 300 dpi), along with your name and location, to myindianahome@jnlcom.com.

You can upload your Indiana photos to our website at www.my-indiana-home.com/photos.

To submit a photo via mail, send the photo to: My Indiana Home, Reader Photos, P.O. Box 1290, Indianapolis, IN 46206-1290.

Due to the high volume of photos we receive, we are unable to include every photo, and if you mail your photo in, we will not be able to return it. So make sure you have a spare – we don't want to lose one of your family treasures!

Submitted by Rebe

Submit ted by

Submitted by Kim Middl

Michell e Mer

kel, Bat esv ille

cca Dawson, War

, Indian a

eton, Huron, Indian a

Submitted by Steph anie

32

my

saw, India na

Indiana Home

Schworm, Angola, Indian

Indiana Farm Bureau

a