Winter 2012-13, My Indiana Home

my-indiana-home.com Winter 2012-13

Staying Inn Indiana's state park inns promise winter fun and value

A Toy Story Veach's Imagination Station celebrates 75 years

A magazine for Indiana Farm Bureau members

winter 2012-13 Features

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From Gas to Glass Kokomo Opalescent Glass builds unbreakable reputation

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Sustainable Stewardship Indiana hog farm commits to environmental efforts

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A Toy Story Children of all ages climb aboard the imagination-inspired Veach’s Toy Station

Departments 6

IN Almanac

How will the drought affect you?

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20 Eat IN

Dip recipes perform double duty

24 Travel IN

Stay ‘inn’ at Indiana state parks

30 IN the Garden

A gift guide for gardeners

31 IN Focus

Reader photos sent in by you

32 INsurance

New tool provides convenience for customers

On the cover Abe Martin Lodge at Brown County State Park in Nashville Photo by Jeff Adkins

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24 Indiana Farm Bureau

Volume 3, Number 2

A magazine for Indiana Farm Bureau members

my-indiana-home.com Connect to your food, your farmers and a uniquely Hoosier lifestyle

President Don Villwock Vice President Randy Kron

Food Travel

Farms Home & Garden My Indiana

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

Content Director Jessy Yancey Project Manager Blair Thomas Proofreading Manager Raven Petty Content Coordinator Rachel Bertone Contributing Writers Carol Cowan, Kim Galeaz, Susan Hayhurst, Celeste Huttes, Colletta Kosiba, Margie Monin Dombrowski Creative Services Director Christina Carden Senior Graphic Designers Stacy Allis, Laura Gallagher, Jake Shores, Vikki Williams Creative Technology Analyst Rebecca Ary Photography Director Jeffrey S. Otto Senior Photographers Jeff Adkins, Brian McCord Staff Photographers Todd Bennett, Michael Conti Web Creative Director Allison Davis Web Content Manager John Hood Web Designer II Richard Stevens Web Development Lead Yamel Hall Web Developer I Nels Noseworthy Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan I.T. Support Technician Daniel Cantrell Accounting Diana Guzman, Maria McFarland, Lisa Owens

FARM O Christmas Tree Some 200 farms in Indiana produce more than 200,000 Christmas trees each year. Go online to my-indiana-home.com/christmas-trees to find an Indiana tree farm near you.

Executive Secretary Kristy Duncan 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 Sr. V.P./Agribusiness Publishing Kim Newsom Holmberg

food Deck the Table Find dozens of recipes perfect for holiday parties and potlucks at my-indiana-home.com/holiday-food.

V.P./Visual Content Mark Forester V.P./External Communications Teree Caruthers V.P./Content Operations Natasha Lorens Controller Chris Dudley Distribution Director Gary Smith 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., 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.

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Winter 2012-13

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’Tis the season to deck the tables with new recipes and old favorites.

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Indiana Farm Bureau

IN Box We love hearing from you, whether by email, comments on our website, my-indiana-home.com, or even a tweet or Facebook post. In many cases, your notes can help us improve the experience of other readers or website visitors, so please keep them coming!

IN This Issue

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I learned to love all things persimmon while we lived in southern Indiana. Cannot get it up here [in northern Indiana] and so miss that flavor!

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Jan Harshman

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via Facebook The first time I ate persimmon pudding was at Indiana University Kokomo in a folklore class. A guy named John made and shared it with the class about 25 years ago. I liked it! They are like mushrooms, hard to get and expensive if you have to buy the pulp!

1 1. Get into the holiday spirit at

Jasper O’Tannenbaum Days.

Judi Barnett

via Facebook We have two persimmon trees, one Japanese and one American.

The critters keep beating me to the fruit. Can I pick them and let them ripen on the window sill as I would a tomato?

David Kern

via my-indiana-home.com Response from persimmon grower Jerry Lehman: Sorry to say, but once the persimmon is picked, the ripening process basically stops. The cause of astringency is a chemical compound that absorbs moisture in the mouth but becomes insoluble in the mouth when ripe. However, if picked very shortly before ripening, the fruit can be placed in a container along with an apple or two, and it will ripen. In Japan, they ripen Asian persimmons by placing them in used sake barrels. In China, they ripen them overnight using a complicated warm water-bath process. The bad news is persimmons ripened off the tree don’t develop the persimmon flavor as those that ripen on the tree and then drop to the ground.

I’d like to thank you for the excellent article on persimmons.

I’ve had more phone calls and emails from this article than any other ever written. That is the kind of attention needed to help promote the lowly persimmon to commercial status someday for Indiana orchard operators.

2. Spend the night at a state park inn, such as Abe Martin Lodge in Nashville.

3. Let your sweet tooth be the guide on the Cookie Recipe Trail in Hendricks County.

4. Connect with your inner child at Veach’s Toy Station in Richmond.

5. Learn how to make stained glass on a tour of Kokomo Opalescent Glass.

6. Discover how a pig farm in Wheatfield cares for both its animals and the environment.

PA

SION for PER SSIM MONS A

Grower Jerr y Lehman strives Story by

Susan Hayhurs

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t | Photogra

phy by Jeff

to commer cialize the seasona l fruit

Adkins

hen leaves start to turn in the fall, brilliant colors thoughts of favorit foods come persimmon e autumn to mind. growers like Indiana, For many orchards,” persimmon there are Lehman explain commercial cookies are persimmon puddin in I’m trying apple g and at the Terre Haute s. “In my to grower Jerry top of the list. with hardin develop a viable Americ experimental orchar brimming Lehma ess with persim d, an persim the fruit but and quality. My his family mon pulp n’s freezer is mon tree goal ’s beloved always ready persimmon work toward comme is not to mass produc desserts. about persim for To say he’s rcializing to benefit avenue of passionate the Americ e consumers fact, Lehma mons wouldn’t be income for an and an exagge n Hoosier farmer provide anothe ration. In bright orange is so enthusiastic Much of r about Lehman’s fruit that American 85-acre orchars.” nearly 15 he has dedica the globular, persimmon years, d is planted ted his retirem trees have trees, but can be comm to developing also been Asian persim in ent, ercially produc a persimmon grown in open tree that mon from pollination. ed in the United States.

They, too, seeds and cultivated have been FROM FARM dot his landsc backcr TO ORCH “The Asian ossed to Americ ape and Raised on ARD an trees. fruit is really color,” says in him persista farm in Berne, good Lehman’s Lehman, ence and Asian-Americ the first fruit and sweet and red family instille orchard in in southwesternpatience, traits key producer an hybrid d years later, nearly 1,000 to import to startin to the United Vigo Count he becam the trees.

States y and growin g his e viabilit y Lehman of the hybrid the second to grow in 1992. Two g it to and his wife, and test the . traverse the “My zest Barbara, for growin orchards. use golf carts mentor, the g persimmons planting He can cite to date late Jim Claypo the type comes from says. “He information and fruit charac of tree, ol of St. my was consid teristic about his ered the most Elmo, Ill.,” Lehma grower in grown childre s as if giving “Though the world.” n prolific persim n. persimmons there are about 20 Claypool mon farms produc had some in Indian trees and 2,400 a, there are ing hand-selected was lookin no comme FallFall g for someo 2012 When he , pollinated 2012 rcial died, ne 100 of Claypo his family allowe to carry on his work. d Lehman ol’s trees to move about to his Hoosie r farm. my-india my-india na-home na-home .com .com13 13

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

Winter 2012-13

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IN Almanac

Pay Premium Online,

by Phone

Blog

GOODEness Gracious

Spotlight

Multitalented Cris Goode is the mastermind behind the GOODEness Gracious blog, where she cooks up “Goode” food with a side of life stories. Writer, consultant and speaker by day, the Indiana wife and mom keeps it light and fun on her blog, whipping up easy family meals and sharing super mommy secrets learned from raising her daughter, who’s now 4.

Cris began blogging in 2009 after seeing the Pioneer Woman’s website.

As a lifelong journal keeper, she was immediately drawn to the blogging medium and knew she wanted to share a little about her own experiences.

GOODEness Gracious is also a resource for busy moms looking for a no-nonsense way to feed their families and have fun doing it. Visit Cris’ blog at www.goodenessgracious.com.

Join the thousands of clients who pay their insurance premiums online and over the phone, securely, easily and conveniently, 24/7.

Scanning the QR (quick response) code on our paper invoices with your smart device takes you directly to our payment service webpage.

Go to page 32 to learn about the Online Account Manager that allows you to make a payment, view policy information and print an auto ID card.

C is for Cookie Recipes Celebrate the sweet side of the holidays with Hendricks County’s annual HollyDays Cookie Recipe Trail. Visit any of the destinations on the trail for holiday shopping, refreshments and a tasty, festive cookie recipe to bake and share with friends. Participants collect cookie codes at trail spots and enter them into the event’s website for a free download of the recipe. For more information and a list of trail stops, visit my-indiana-home.com/cookie-trail.

Farm Facts

Potatoes Potatoes provide more potassium than bananas.

They also contain fiber and cancer-fighting antioxidants.

IndianA harvested 2,288 acres of potatoes in 2007.

When selecting potatoes, look for spuds that are well-formed, smooth and firm. They shouldn’t have discoloration, cracks or soft spots.

Sources: USDA Census of Agriculture, U.S. Potato Board

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45%

Percentage of the daily recommended amount of vitamin C that one medium potato contains.

7

Number of varieties of potatoes grown in the United States.

36

Number of states that commercially grow potatoes with the top producers being Idaho, Washington and Wisconsin.

Indiana Farm Bureau

Figuring Out the Drought

Nice and Slow Using a slow cooker may be considered one of the easiest cooking methods, but here are some helpful tips to enhance flavors and make your slow cooker recipes even tastier: • Brown meats, poultry and other proteins before adding them to the slow cooker. This builds the flavor of the dish.

• Use dried rather than fresh herbs in slow-cooker dishes. To enhance the flavor with fresh herbs, add them at the end of the cooking period.

• As a general rule, dishes cooked on low can be cooked safely on high for half the time.

• Don’t touch that lid! Slow cookers can lose 20-30 minutes of cooking time when the lid is removed.

• Layer ingredients so that the densest ingredients (such as potatoes) and ingredients that take the longest to cook are on the bottom.

Find more tips and recipes at my-indiana-home.com/slow-cooker.

It wasn’t a good summer to be a farmer – or anyone with a lawn – as Indiana suffered the driest June since 1988 and one of the hottest and driest Julys on record. Thankfully, the Purdue Extension, the Indiana State Department of Agriculture and other resources helped farmers and homeowners work with the tough conditions.

However, consumers shouldn’t worry that the drought will be reflected in drastic price hikes at the grocery store. A number of factors affect the cost of food, with or without a drought.

Economists predict food prices will increase just half a percent more in 2013 than they did in 2012. Beef prices are expected to rise the most due to higher feed grain prices, but only by a percent more than last year.

For more information on the drought and tips on how to deal with its effects, visit www.in.gov/drought.

Save the Date NOV. 30 - dec. 2

Joy of the Season in Jasper

Photo Courtesy of kathleen m. dutro

Embrace the holiday spirit in Jasper at the annual O’Tannenbaum Days celebration. Greeted by an enormous Christmas tree, guests can visit downtown area stores to see artisans demonstrate quilting, woodcarving and pottery. Visits with Santa, carolers and carriage rides supply the magic of the season, while historic Jasper landmarks, such as the magnificent St. Joseph Church, offer tours and special performances.

Winter 2012-13

The 2012 O’Tannenbaum Days celebration takes place Nov. 30 through Dec. 2. Learn more about the event at www.visitduboiscounty.com.

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From Gas

to Glass

Kokomo Opalescent Glass builds unbreakable reputation

Story by Celeste Huttes | Photography by Brian McCord

If You Go

Kokomo

Kokomo Opalescent Glass is known around the world, but it remains an undiscovered treasure for many in Indiana. Learn more about Kokomo Opalescent Glass, and find out why the company’s tour was named the state’s best factory tour in 2011.

Tours are offered Tuesday through Friday at 10 a.m. for $5 per person. Classes in stained glass, bead making and shadow art are also available. For more information, go to www.kog.com or call (765) 457-8136.

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hen a 20-foot-high flame shot from a cornfield to light up the sky near Kokomo one October night in 1886, it marked the beginning of the Indiana gas boom – and much more. That flame also sparked a 125-year legacy of light known today as the Kokomo Opalescent Glass company.

The company’s founder, Charles Edward Henry, was one of many entrepreneurs drawn to central Indiana by the discovery of natural gas. The fuel was so abundant that growing gas companies offered Henry free gas as an enticement to open the Opalescent Glass Works in Kokomo two years later.

These days, the company’s gas bill is substantially higher – up to $65,000 a month – and the name has changed to Kokomo Opalescent Glass. But the fundamentals remain the same.

Then as now, the company specializes in colored sheet glass. One of the company’s first shipments went to none other than Louis Comfort Tiffany of stained glass fame (see sidebar on page 11). Skilled artisans still

create that glass in the same location, in buildings that date back to the company’s 1888 opening. Descendants of the three local businessmen who purchased the business in 1891 are among the 35 people who work there today.

“We are America’s oldest art glass manufacturer, and one of only six in the United States,” says Cindy Locke, manager of the company’s gift shop, The Op Shop.

Kokomo Opalescent Glass, the only art glass factory that manufactures glass sheet by hand, uses time-honored techniques and recipes developed by its founders.

Kokomo glass offers unparalleled color, clarity, texture and workability – qualities that made Tiffany a loyal customer and continue to draw artisans from around the world.

While stained glass is painted, sheet glass is created. The color goes all the way through the glass for a richer, more lasting effect. And those colors are nothing if not abundant. In fact, Kokomo Opalescent Glass offers an array of 22,000 colors, as well as seven densities (transparencies)

Kokomo Opalescent Glass features a hot glass studio and a factory that produces and restores glass.

Indiana Farm Bureau

more online

Visit my-indiana-home.com/glass to view a quick video of Kokomo Opalescent Glass.

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Hit the (Glass) Trail The Kokomo Opalescent Glass company is just one of the treasures you’ll discover when you follow the Indiana Glass Trail. The trail links five destinations in central and southern Indiana that share a tradition of glass art, from works by world-renowned glass artist Dale Chihuly to the artist next door. Explore dozens of studios, galleries, antique shops, museums, festivals and workshops along the Indiana Glass Trail. Visit www.indianaglasstrail.com for more information.

Sandy Headrick gets hands-on lessons during a beadmaking class at the hot glass studio.

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and 19 textures – from rippled to mottled to marbleized.

“Each sheet is its own unique piece of art,” says Locke, who likes to introduce visitors to her favorite color (No. 111) while leading the company’s award-winning tour.

Featuring a four-color mix of red, lime green, cobalt blue and white, No. 111 “is bright and bold … it has a lot of life to it.” Other colors offer a softer, watercolor-like effect.

Even after 33 years at the company, Locke’s job still offers daily delights, as she fields unusual and high-profile requests from all around the world.

“This is such an incredible place – you never know who you’ll end up talking to when you pick up the phone,” she says. “When Disney calls to place an order, I’m as excited as a 12-yearold, as if Mickey Mouse is going to Indiana Farm Bureau

John O’Donnell serves as CEO of America’s oldest art glass company, founded in 1888.

be on the other end of the line.”

Hosting an Arabian prince who flew to Kokomo on a private jet in 1982 was nothing if not a surreal experience. And a rush job the company completed for Pope Benedict XVI still gives Locke goose bumps.

Hollywood comes calling on a regular basis, too. You can find Kokomo glass in the elf tower at the North Pole in The Santa Clause movie starring Tim Allen. And the lighting sconces that illuminate the mayhem as dinosaurs chase Ben Stiller in Night at the Museum – “They’re all Kokomo glass,” Locke says.

Kokomo Opalescent Glass is a favorite among artists doing restoration work. Locke recently filled an order that will help refurbish 130 stained glass windows used in the abandoned Ohio prison featured in The Shawshank Redemption, which is now open to the public for tours.

From a prison church to the Vatican, Locke estimates that 75 percent of the world’s churches contain Kokomo glass.

“It’s comforting … it soothes the soul,” Locke says. “Every time I go to Winter 2012-13

a church, I think ‘that’s glass blown at Kokomo glowing on me.’ ” In 1998, the Kokomo Opalescent Glass company added a hot glass studio to create hand-blown and hand-cast art glass objects using its own celebrated glass.

You can take home some of that classic Kokomo beauty from The Op Shop, which offers tours and products, such as sun catchers, paperweights, memorial urns and awards.

“Our gift shop offers 100 percent American-made products that are made right here on the premises,” Locke says.

From Tiffany lamps to Frank Lloyd Wright homes, Navy Pier to the Vatican, Kokomo glass can be found in some of the world’s most beautiful places and pieces of art.

Perhaps that’s because the glassmakers at this historic company make much more than glass – they summon sunlight, invite inspiration and beckon beauty.

And as the lasting legacy of Kokomo Opalescent Glass proves, beauty never goes out of style.

The Tiffany Connection Originally known as Opalescent Glass Works, one of the company’s first customers was Louis Comfort Tiffany, whose name has become synonymous with sublime stained glass windows and lamps. Before Tiffany arrived on the scene, art glass was completely transparent (known as cathedral glass). But Tiffany had an unusual preference for imperfections in the glass.

Glassmakers at the time were reluctant to intentionally leave impurities in their glass, so Tiffany began making his own, using opalescent glass. (Any art glass that contains white is considered an opalescent.) As its name implies, Kokomo Opalescent Glass specializes in this uniquely American style of glass, earning a loyal fan in Tiffany. His “opalescent” proclivity and use of vibrant colors and strong textures continue to be hallmarks of Kokomo Opalescent Glass today.

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Sustainable

Stewardship Indiana hog farm commits to environmental efforts

Story by Susan Hayhurst Photography by Brian McCord

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Malcolm DeKryger is part owner of Pembroke Oaks Farm, a pig-breeding farm in Wheatfield that has been recognized on a national level for its eco-friendly endeavors.

Winter 2012-13

ome consider farmers to be the first environmentalists.

Today that idea continues to resonate with awardwinning modern pork operations, such as Pembroke Oaks Farm in Wheatfield.

This green business was named one of just four environmental stewards in the country by the National Pork Board and National Hog Farmer magazine.

Located in northwestern Indiana, Pembroke Oaks Farm is dedicated to providing an environmentally comfortable atmosphere for animals and employees alike, as well as incorporating state-of-the-art technology in its pig facilities.

Launched in 1995 as a 1,200-sow farrow-to-finish operation, Pembroke Oaks retooled and upgraded in 2006 to accommodate the growing industry for breeding pigs. Belstra Milling Co., a feed purveyor, also provides management and support services for Pembroke Oaks and the five other farms within the company’s structure. my-indiana-home.com

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“The Wheatfield site now houses 2,400 sows producing 75,000 hogs annually,” says Jon Hoek, Pembroke’s production strategies officer. The weaned animals then move to the company’s St. Ann, Ill., site to finish growing before they’re sold.

Fine Swine

A Big Pig Adventure A new endeavor, the Fair Oaks Pig Adventure – Legacy Farms, broke ground in summer 2012 near Fair Oaks Dairy Adventure in northern Indiana. The Pig Adventure is a joint effort between Fair Oaks Farms, Belstra Milling Co.’s Legacy Farms and Indiana Pork.

“Legacy [Farms] is being built in honor of our forefathers, when it was harder and more difficult to farm, but who helped shape how the industry has evolved,” says Jon Hoek, production strategies officer for Pembroke Oaks Farm, also under the Belstra umbrella.

Pembroke Oaks’ 15 full-time employees, as well as 85 others working at the rest of the farm sites, ensure commitment to animal care, environmental controls, and a safe and high-quality protein product is the highest priority.

“We are called to be environmental stewards for all our operations,” says Kurt Nagel, financial analysis and environmental compliance officer for Pembroke Oaks. “Everything we do is intentional.”

Pembroke Oaks makes certain the pigs are kept comfortable, too. “The barns operate with cool cells through the walls, thereby cooling pigs in the summer,” Nagel says. “We use heaters in the winter.”

The cooled walls also enable the operators to monitor water quality. Snout coolers, part of the air-controlling system, provide cool air comfort for hogs.

Even with high-end technology, the company constantly monitors efficiencies. “Our carbon footprint tells the tale,” Hoek says. “Where we used to feed 4 to 5 pounds of corn to make 1 pound of pork, we now feed 2.5 to 2.8 pounds of corn. The improved efficiency shows it takes 5,000 acres less corn to feed our pigs today than 30 years ago. Now, the 5,000 acres of corn can be used for other purposes.”

Hoek emphasizes their pigs’ genetic improvement occurs through natural selection and data collection, not through genetically modified organisms (GMOs).

The site will be a nonprofit, educational experience with the goal of teaching kids – and adults – about modern farming.

“Over 400 people at a time will be able to view what modern farming is about from skyboxes above the production floor,” Hoek says. “The effort marries two major economic forces in Indiana – ag and tourism.”

Fair Oaks Pig Adventure is slated to open to the public in summer 2013.

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Environmental controls, such as cooling cells in the summer and heaters in the winter, help keep the animals comfortable. Even the manure gets recycled into nutrient-rich fertilizer to help grow crops in nearby fields.

Indiana Farm Bureau

Kurt Nagel checks on sows and piglets at Pembroke Oaks Farm, where he oversees the operation’s environmental compliance.

Going Green

The farm cautiously watches all aspects of production – even the manure output, which gets recycled into nutrient-rich fertilizer. The manure in the pits under the hog barns becomes fertilizer in the spring and fall to supply nutrients to the soil in nearby fields, which contributes to the following year’s corn crop.

“We make sure things run correctly from a management standpoint and through the manure application process,” Nagel says. “We’re aware of our neighbors and make sure there is little odor when the manure is injected in area fields. Nutrient content boosts next year’s crops.”

One of Pembroke Oaks’ largest neighbors is the 8,000-acre JasperPulaski State Fish and Wildlife Area.

When the hog operation was in the Winter 2012-13

planning stages, they sought out the Indiana Department of Natural Resources to assure the agency they would be worthy stewards of the adjacent land. They also pledged that the annual migration of 40,000 sandhill cranes through the area would continue to be protected.

Feeding the World

Belstra Milling’s annual pig production totals around 300,000.

The majority of hogs are sold for meat, although about 30 percent are sold as breeding stock. “A small percentage is used in the human medical field for surgical reconstruction material for burn victims,” Hoek says.

Though that production number may seem sizable, Nagel reminds us that few countries outside the United States can feed themselves. “Farming

has adapted to the needs of the world,” he says, “but it’s mostly the same farm families, generation after generation, that are growing your food.”

He underlines the significance of the change from agrarian to urban lifestyles. “The romanticizing of the ’40s and ’50s is not really romantic at all,” Nagel says. “Droughts, dust bowls and more crop failures than any other time showed us that that level of ag does not feed the world as the United States has to do. Farms have gotten larger because the population has grown.”

“Most farmers are in it for more than just the money,” Hoek says.

“It’s a business, but it’s also a calling.

We want people to know we are committed to making moral and ethical decisions in everything we do. It’s a blessing to feed the world.” my-indiana-home.com

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A Toy

Story Children of all ages climb aboard the imagination-inspired Veach’s Toy Station

Visit Veach’s Veach’s Toy Station is located at 715 East Main St. in Richmond. To learn more, go online to www.veachstoystation.com or call (765) 962-5761.

Story by Margie Monin Dombrowski | Photography by Brian McCord

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tep inside Veach’s Toy Station in downtown Richmond, and you’ll immediately understand why the toy store captivates the hearts of children young and old. With roughly 16,000 square feet teeming with toys, crafts, hobbies, puzzles, games, erector sets, science fair project kits and dress-up items, and an entire floor overrun with electric trains inviting you to play, the giant specialty store sells toys you won’t see anywhere else.

“Kids’ jaws drop when they walk in,” says third-generation owner John Veach, whose grandfather founded the store in 1938. At Veach’s, you won’t find any video games, because the store focuses on

educational toys for all ages with “play value.” Here, kids can engage with toys powered by their own imaginations.

Veach’s has come a long way since Louis Veach opened the store as a five-and-dime department store and lunch counter, selling pots, pans, toys and hardware supplies. But times change, and to remain competitive, the family decided to specialize in toys in 1996. “Toys have always been our strong point,” John Veach says.

Some things remain the same. Veach’s has been in the same location for about 70 years and still offers layaway so families can save up for the perfect Christmas gift – a rarity today.

Three-year-old Oliver Caldwell plays with toys at Veach’s Toy Station in Richmond. The shop known as the Imagination Station has been specializing in toys since 1996, though its doors first opened as a five-and-dime back in 1938.

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m y - i n d i a n a - h o m e . c o m

Standing R ib RoaSt

Place roast bone side down in a large roasting pan. Bake at 350 degrees for 20-25 minutes per pound or until meat thermometer reaches desired doneness (for medium-rare, a thermometer should read 135 degrees, medium 150 degrees, well-done 160 degrees).

Let stand for 15 minutes before slicing. Allow 1 pound per adult when purchasing.

Join Other Hoosiers!

12 days from

How do Hoosiers spend the holidays?

Find Indiana festivals and travel ideas at my-indiana-home.com.

$1,998*

Departs: June 11, July 23 or August 20, 2013 Fly to Anchorage to start your land tour of the “best of Alaska’s interior!” Tour includes the Iditarod Headquarters; Talkeetna (made famous in the TV show Northern Exposure); Scenic drive to Denali, Denali National Park and Preserve; city tour of Anchorage; and the scenic drive to Seward. Board your state-of-the-art ship the five-star Celebrity Millennium for your seven-day Alaska cruise from Seward, through the Gulf of Alaska, to Hubbard Glacier (the largest tidewater glacier in North America); located on the edge of Mendenhall Glacier, the state capital of Juneau; Skagway (where the gold rush began); uniquely Alaskan, Icy Strait Point; and the fishing village of Ketchikan. You’ll disembark in Vancouver and take the picturesque drive to Seattle for one-night, then fly home. *Price per person, based on double occupancy. Airfare is extra. Add $200 for July 23 date.

Call for more information & itinerary:

1-800-888-8204

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Personal attention and friendly customer service are keys to the store’s success over the years.

Trying out toys is encouraged, and employees will open any box to show customers how to use what’s inside.

“We have unique games you won’t see on television, so you have to explain them,” Veach says.

They’ll even let you take a game home to try it out and see if you like it before buying. “That makes us unique,” he says. “We trust customers – and they always bring it back.”

That trust goes both ways, because customers constantly ask for recommendations on toys and games. “We help the customer find the right gift, toy or workbook they need to help their child over the summer. We take the time to get to know the customers.”

One family makes the trek to this eastern Indiana town all the way from Florida twice a year to stock up on games that Veach personally suggests for them. “They come back and ask, ‘What’s a brand-new game that we have not seen?’ or, ‘Show us something different.’ It’s always a challenge to have something new for them,” he says.

Stories like this keep faithful customers coming back. Even when they grow up and move away, customers will ship toys from Veach’s to their children and grandchildren in other states.

In 2013, Veach’s turns 75 and will mark its anniversary with a special celebration for its customers. “It’s going to be a yearlong birthday party,” he says. No doubt, it will include plenty of fun for the whole family.

John Veach carries on the family business founded by his grandfather 75 years ago.

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EAT IN

Dips on Double Duty Scoop up good health with these nutritious party pleasers Story and Recipes by Kim Galeaz | Photography by Jeffrey S. Otto | Food Styling by Mary Carter

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About the Author Registered dietitian Kim Galeaz is an Indianapolisbased 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 power-walking. A link to her blog, “The Dietitian Does Dessert ... Breakfast, Lunch and Dinner, Too” is at www.kimgaleaz.com.

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ick off the new year with smart, nutrient-rich eating – even at parties, celebrations and family gatherings. One of the easiest ways to do this is with doubleduty dips designed to offer both great taste and good health.

onions, green onions and chives pack a powerful punch of nutrients to help reduce cancer and heart disease. This savory lemon-dill dip is a perfect conduit for eating more fruits, too, since it goes well with dippers and scoopers like thick slices of apples and pears.

Hot Wings Hummus

Warm Turnip Greens and Bacon Dip

This spicy, three-pepper hummus offers the traditional flavor of Buffalo wings but with far less fat and calories.

Fiber, potassium and protein-rich garbanzo beans create the base for three spicy pepper ingredients: red pepper sauce, Ancho chili powder and cayenne pepper.

Don’t dismiss the power of peppers. All peppers provide a hefty dose of antioxidants and phytonutrients to boost good health.

Scoopers and dippers, such as celery sticks and whole-wheat crackers, get in on the double-duty act, too.

Smoked Salmon Dip

Smoked Salmon Dip is a tasty way to eat more heart-healthy omega-3 fats.

Enhance its healthy qualities by using lowfat yogurt and reduced-fat cream cheese instead of higher fat versions. The red

If you’ve ever wondered how to use green leafy vegetables, start with a decadent dip that combines them with two alwayspopular ingredients, cheese and bacon.

Frozen turnip greens contain all the fiber, vitamins A, C and K as fresh turnip greens, but without the cleaning and chopping time. All dark leafy greens contain phytonutrients good for maintaining healthy eyes. Serve with whole-grain bread cubes and crackers for extra fiber and nutrients.

more online

Find more dips and appetizer inspiration – along with additional nutrition benefits of these recipes – online at my-indiana-home.com/dips.

Indiana Farm Bureau

Capsaicin in the peppers provides the heat – and powerful antioxidants. The hotter the pepper, the more antioxidants.

Hot Wings Hummus 2 cans (15-16 ounces each) garbanzo beans, rinsed and drained, reserving 1 cup liquid* 2 tablespoons barbecue sauce** 3 tablespoons cayenne pepper sauce, or more, to taste

*Make sure you save the garbanzo bean liquid when you drain and rinse them. Just put a large bowl under your colander rather than draining right into the sink. **Use any favorite barbecue sauce, preferably a plain one, as lots of smoke, hickory and bourbon flavors will affect the dip flavor.

1 tablespoon distilled white vinegar ¼ cup tahini (sesame seed paste) 4 garlic cloves, coarsely chopped 4 tablespoons freshly squeezed lemon juice ¼ teaspoon salt ¼ teaspoon Ancho chili powder ¼ teaspoon ground cayenne pepper

Winter 2012-13

Place all ingredients in food processor. Add ¼ cup plus 2 tablespoons reserved bean liquid. Puree until smooth and creamy. Add additional reserved liquid if you prefer a thinner hummus.

Serve with celery sticks, waffle-style pretzels, pretzel crisps or whole-grain crackers.

Yields 3½ cups, or 14 servings of ¼ cup each

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Smoked Salmon Dip 1 cup nonfat or low-fat plain Greek yogurt 4 ounces reduced-fat cream cheese, softened 4 ounces thinly sliced (Nova) smoked salmon, chopped 2 tablespoons finely chopped fresh chives 3 tablespoons finely chopped green onions (green parts only) 3 tablespoons diced red onion 1½ teaspoons finely minced fresh dill 2 teaspoons freshly squeezed lemon juice ½ teaspoon finely minced lemon zest ½ teaspoon prepared horseradish salt and pepper, to taste

Mix yogurt and cream cheese together in medium bowl with a fork or wooden spoon. Add salmon and all remaining ingredients. Stir to blend thoroughly.

Season with salt and pepper to taste.

Refrigerate at least 1 hour before serving.

Salmon is a rich source of the hearthealthy DHA and EPA type of omega-3 fats.

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Serve with thick slices of Granny Smith and Honeycrisp apples, cucumber circles, whole-grain crackers, bagel chips and/or pumpernickel toasts.

Yields 2 cups, or 8 servings of ¼ cup each

Indiana Farm Bureau

Smart Selection, Storage & Prep Hot Wings Hummus • Garbanzo beans are also called chickpeas. Like all legumes and dried beans, they are filled with iron, potassium, magnesium, complex carbohydrates, some protein and lots of fiber, especially the soluble type that can help reduce cholesterol.

Turnip greens are rich in immuneboosting vitamins A and C, as well as vitamin K.

• Tahini is a thick paste of ground sesame seeds.

Look for jars of tahini in the Middle Eastern ethnic section of supermarkets.

• Customize the heat level by increasing or decreasing the three hot pepper ingredients.

Smoked Salmon Dip • Substitute reduced fat, light sour cream if you can’t find nonfat or low-fat plain Greek yogurt.

• Substitute ½ teaspoon dried dill instead of fresh for convenience.

Warm Turnip Greens and Bacon Dip 1 cup onions, diced 3 garlic cloves, finely minced 1½ cups 4% cottage cheese ½ cup (4 ounces) reduced-fat cream cheese, softened ½ cup finely grated Parmesan cheese 2 tablespoons low-fat mayonnaise 2 tablespoons white wine vinegar 1 bag (12 ounces) frozen turnip greens, thawed 1 can (8 ounces) sliced water chestnuts, coarsely chopped ½ cup finely shredded part-skim mozzarella cheese 4 slices cooked bacon, crumbled and divided ¼ teaspoon paprika ¼ teaspoon salt ½ teaspoon crushed red pepper 1 teaspoon finely grated lemon zest

Winter 2012-13

Preheat oven to 350 degrees. Spray a 1½-quart baking dish or 9-inch, deep-dish pie plate with vegetable cooking spray and set aside. Place the onions and garlic in a bowl and microwave to soften, about 2 minutes. Puree cottage cheese in food processor until smooth. Add cream cheese, Parmesan cheese, mayonnaise and vinegar and puree. Transfer cheese mixture to large bowl, add softened onions and garlic, thawed turnip greens, water chestnuts, half of the crumbled bacon, paprika, salt, red pepper and lemon zest. Stir until thoroughly combined.

Place in baking dish and cook, covered with foil, for 30 minutes. Remove foil and cook an additional 20 to 30 minutes, or until heated through in center. Remove and sprinkle with remaining crumbled bacon.

Serve warm with whole-wheat crackers, flatbread, pita chips or bread cubes.

Yields 5 cups, or 20 servings of ¼ cup each

• Find packages of smoked salmon in the refrigerated seafood case.

• If you’re not a horseradish fan, just leave it out and add a smidgen more lemon juice.

Warm Turnip Greens and Bacon Dip • Choose 4% cottage cheese rather than 2% lowfat or nonfat for a thicker dip.

Either way, cottage cheese is rich in high-quality protein.

One-half cup cottage cheese contains between 12 grams and 15 grams of protein.

• Save time and use precooked, ready-to-eat bacon.

• No white wine vinegar?

No problem! Just substitute regular white distilled vinegar.

• Kale, collards or chopped spinach can be used in place of the turnip greens.

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Indiana Farm Bureau

Travel IN

Staying Inn State park inns promise winter fun and value

Story by Carol Cowan | Photography by Jeff Adkins

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ozy inns nestled in several of Indiana’s state parks are great places to get away and escape the winter doldrums. Each inn offers a unique roster of events and attractions to keep things lively throughout the winter months.

And an off-season special rate of two nights for the price of one Sunday through Thursday makes the inns a great value to boot.

In Lawrence County at Spring Mill Inn in Spring Mill State Park, the restored 1800s-era Pioneer Village comes to life December 7-8, 2012, for Christmas in the Village.

Father Christmas makes his rounds by candlelight, and visitors can shop for gifts at the Mercantile. Pioneer Village also offers hearth-cooking classes during the holiday season.

Spring Mill Inn has an indoor pool, a game room with a fireplace and a comfy gathering spot around a massive fireplace in the lodge-

inspired main lobby. A gift shop showcases items handcrafted in Indiana such as cutting boards, trivets, walking sticks, Amish-made rugs and cornmeal from the authentic working gristmill in Pioneer Village.

Guests can also participate in various one-day craft workshops.

The inn’s full-service restaurant puts on Thanksgiving and Christmas dinners, but make your reservations early, advises Tonya Chastain, group sales director, because “those do sell out quickly.”

Snow turns the park into a winter wonderland where hiking trails remain open year round and benches along the lake offer an excellent vantage point for bird and wildlife watching.

“Spring Mill Inn is a great getaway, especially in the winter, because it’s so peaceful and quiet.

We are sitting in the middle of a big woods,” Chastain says. “Come on out and sit by the fire.”

The front of the Canyon Inn lights up at dusk at McCormick’s Creek State Park in Spencer.

Winter 2012-13

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Clockwise from top left: McCormick’s Creek State Park features one of the few waterfalls in Indiana; the lobby of the Abe Martin Lodge in Nashville contains gift shops and occasionally hosts musicians, artists and other events; the indoor/outdoor swimming pool is a popular attraction at the Spring Mill Inn at Spring Mill State Park in Mitchell; visitors enjoy an afternoon walk at McCormick’s Creek State Park, which has eight trails varying in length from three-quarters of a mile to 3.5 miles.

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Also on the grounds is the recently remodeled Virgil I. “Gus” Grissom Memorial, home of the Unsinkable Molly Brown space capsule and other artifacts honoring America’s second man in space.

Hours are 8 a.m. to 4 p.m. daily; admission is free.

At Canyon Inn in McCormick’s Creek State Park in Owen County, getaway weekends for card players – both euchre and bridge – and for those interested in arts and crafts, such as photography and quilting, are popular attractions. The dates that sell out quickest, however, are the wine- and beer-tasting stays.

These all-inclusive getaway packages feature wine and beer tasting, along with tips on pairing beverages with foods, a four-course meal, a night’s stay at the inn and breakfast the next morning.

“This year’s brew masters’ weekend will be on Jan. 12, 2013, with Bloomington Brewing Company – or BBC, as it’s affectionately known around here,” says Jane Klausmeier, special events coordinator. “It will be a beer tasting and beer pairing with a meal, just like wine tasting.

People just seem to love these events.

Guests can check in at 4 p.m. and mingle for a while, and then come Indiana Farm Bureau

to the Oak Room and have appetizers and taste the products and then sit down and have the meal. It’s all over and done by 10 or 10:30, and folks go off to their rooms.”

A wine getaway featuring selections from the new Owen Valley Winery in Spencer will take place on Jan. 19, and Bloomington’s popular Oliver Winery returns to the inn on Feb. 23.

Canyon Inn also serves a Christmas buffet and hosts a New Year’s Eve party, complete with dinner, a deejay and dancing, balloons and party hats, a night’s stay and breakfast on New Year’s Day. Abe Martin Lodge in Brown County State Park is a favorite among families, thanks to its 12,000-square-foot indoor water park. The aquatic center features a zero-entry pool, which means its edge gradually slopes into the water like a natural beach. You’ll also find a water slide, water channel, fountains, water volleyball and basketball, and a whirlpool with a waterfall.

Other winter activities and events include mountain biking; the Reindeer Romp, an 8K race that takes off from the Nature Center; square dancing; a traditional Christmas feast; and a New Year’s Eve family celebration Winter 2012-13

and game night. Its annual winter hike is slated for Jan. 19.

“We also do different last-minute things on the weekends, so there’s always something to do,” says Missy Meyers, assistant general manager at Abe Martin Lodge.

In fact, all of the state park inns offer off-season specials, holiday celebrations and various types of winter fun. For example, Potawatomi Inn in Steuben County’s Pokagon State Park lays out a huge spread for Christmas in its historic dining room, and the park is home to

Toboggan Run, a quarter-mile refrigerated sled track that’s a major attraction for winter guests (see sidebar). Breakfast with Santa is a big hit at Fort Harrison State Park Inn, just nine miles from downtown Indianapolis. Clifty Inn, at Clifty Falls State Park in Jefferson County, has a Holiday with the Birds event, as well as a mid-winter picnic and bonfire. And Parke County’s Turkey Run Inn hosts a winter wonderland trail walk weekend in January.

Visit www.indianainns.com for a complete listing of events and specials.

Winter Fun at Toboggan Run Toboggan Run at Pokagon State Park has been thrilling visitors for 75 years. Indiana’s only refrigerated toboggan slide, Toboggan Run’s side-by-side quarter-mile tracks each have a total vertical drop of 90 feet, producing speeds between 35 to 40 miles per hour during the exhilarating 30-second ride.

Each toboggan carries a maximum of four riders, and rental costs just $10 per hour. The number of rides taken depends only on how busy the hill is and how quickly riders can trek up the walkway and mount the stairs of the 30-foot tower where Toboggan Run begins. For those in need of a break, a cozy warming lodge at the base of the slide has restrooms and concessions.

While the refrigerated track can operate without snow in temperatures above freezing, this winter attraction is even more fun when the snowflakes fall. Toboggan Run opens the Friday after Thanksgiving and operates on weekends through February, with extended weekday hours over the Christmas holidays. Visit www.tobogganrun.com for details.

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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: 1-800-777-8252 www.itpaystobeamember.org

It pays to be a member.

Farm Bureau Vehicle Purchase Program

Save time and money on your next car or truck purchase!

The Farm Bureau Vehicle Purchase Program is easy to use and hand-selected dealers ensure a fast, haggle-free auto buying experience. Plus, automatically receive a $500 GM incentive included in your member price.

Search for the vehicle you want.

Select a local Program Certified Dealer to see your savings.

Bring your Farm Bureau Savings Certificate to your personal dealer contact and drive home happy.

Visit www.fbverify.com/drive or call 888-718-9053 to get started.

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.

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*Price is guaranteed by dealer and not the Farm Bureau Vehicle Purchase Program or TrueCar. **GM incentive available to qualified FB members in most, but not all states. Offer available through 4/1/14, and valid toward the lease or purchase of new 2011, 2012 and 2013 Buick, Chevrolet and GMC models, excluding Chevrolet Volt according to the rules of the Farm Bureau GM Private Offer.

Prescription Savings

Instant Savings on Prescription Drugs Average savings of 32%, with potential savings of up to 50% (based on 2011 national program savings data). Accepted at thousands of participating pharmacies nationwide. Plus, valuable savings on vision products and accessories at over 13,000 locations!

Call 1-800-777-8252 or visit the Members Only section at www. itpaystobeamember.org for your ScriptSave速 card. DISCOUNT ONLY - NOT INSURANCE Discounts are available exclusively through participating pharmacies. The range of the discounts will vary depending on the type of provider and services rendered. This program does not make payments directly to providers. Members are required to pay for all health care services. You may cancel your registration at any time or file a complaint by contacting Customer Care. This program is administered by Medical Security Card Company, LLC (MSC) of Tucson, AZ.

Indiana Farm Bureau

Dental Care Advantage

T-Mobile

GM

$500 Savings

Save up to 55% For only $36 per year, Indiana Farm Bureau members can access a network of providers for discounts on dental and chiropractic services. Call 1-888-540-9488 – be sure to mention that you are an Indiana Farm Bureau member.

This program is not a health insurance policy, and the program does not make payments directly to the providers of health services.

Winter 2012-13

Save 12%* and receive discounts on new activations

Eligible Indiana Farm Bureau members can now receive a $500 discount on each qualifying model year Chevrolet, GMC or Buick vehicle they purchase or lease. This Farm Bureau member exclusive is offered for vehicles purchased or leased at participating dealerships through Farm Bureau’s GM Private Offer.

New customers call 1-866-464-8662, option 3 Existing customers call 1-877-453-8824 and reference the Farm Bureau program.

To qualify for the offer, individuals must have been a Farm Bureau member for at least 60 days prior to the date of delivery of the vehicle selected.

When calling provide IFB membership number and use Promotional Code 13032TMOFAV.

• Very Important: Discount must be processed at time of delivery.

*on qualifying monthly recurring charges, exclusions apply

• Members simply go to www.fbverify.com/gm, enter their membership number and zip code, and print off a certificate to take to the dealership.

• The Farm Bureau discount is stackable with some incentives and non-stackable with others.

GM Business Choice is an approved incentive program. See dealership for full details.

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IN the garden

A Gardener’s Gift Guide Use high-quality tools and tricks for stress-free gardening Story by Colletta Kosiba

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About the Author 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.

The Door to QualiTy, SafeTy and SecuriTy

ave you ever used an inexpensive trowel that bends as you are digging? Take it from me: Forget the cheap stuff and ask for some quality garden tools this holiday season. If you go with the right option, you can wind up with tools that will last 50 years before being handed down to your children.

In spring or fall, we attack weeds armed with a hoe or another favorite implement. The choice of gardening tools is extensive, so find the right fit for the tasks at hand. Let’s look at some of must-have tools that have made job easier for this aging gardener: A fixed-length pruning stick makes it a breeze to trim branches.

Look for one that’s at least 62 inches long, weighs less than 2 pounds and has a 1½-inch cutting span.

Lightweight and easy to use, these are also sometimes called ropeless pruners.

You can also get a small handheld pruner for cutting up to 1½ inches in diameter. I recommend the PowerGear Anvil Super Pruner, which won the Ease-of-Use Commendation from

Maxim um

Clearan ce

8070 castleton rd. • indianapolis, iN 46250 (317) 570-5436 • (317) 577-4996 fax www.accessgarages.com 30

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the Arthritis Foundation. This tool is so light that you will look for chances to use it! (Alas, you will still need that large, heavy lopper for bigger jobs.)

Give your hands a rest with a cordless grass shear. This rechargeable shear is great for any job that you use a small pruner or shear for, such as trimming grass, deadheading flowers and cutting fescue grasses. Most of these tools come with a small shrub blade, which works great for shaping shrubs. A word of caution, though: It’s sharp, so be sure to wear gloves when using this tool. This gardener has sliced a finger a couple of times when she was careless and without gloves. In fact, a good pair of garden gloves is another necessity for anyone with a green thumb.

A few more on my list of great garden tools include a folding saw; a short, 2-foot shovel; a garden knife and a garden fork, which does less damage to plant roots than some other tools.

But it’s not just expensive tools from the home improvement store that can be useful in the garden.

A laundry basket can tote weeds, 6-inch window blinds work as plant markers and dental floss will tie up vines. I also use pieces of nylon stocking to anchor trees.

Try these helpful hints, and ask Santa for some of the tools that are a bit pricier – but worth every penny – and you’ll have more time to smell the roses and fewer aches at bedtime.

more online

Please visit my-indiana-home.com to find winter gardening tips, including how to order from a seed catalog.

Indiana Farm Bureau

IN Focus

Photo submitted by Sue Bayless of Marion, INDiana

Photo submitted by Martha Goodwin of Terre Haute, INDiana

Photo submitted by Mark and Diane Reed of Bluffton, INDiana

Photo submitted by Greg and Kim Thompson of Pleasant Lake, INDiana

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.

Photo submitted by Ingrid Kohlhagen of Monroe, INDiana

Winter 2012

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! my-indiana-home.com

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INSURANCE

Convenience for Customers Indiana Farm Bureau Insurance’s new tool helps you ‘stop knocking on wood’

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

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istinctive customer service is a high priority at Indiana Farm Bureau Insurance, and a new self-service option gives clients one more tool to help manage their policies.

The new Online Account Manager provides clients with the opportunity to access their insurance information online. Options include viewing policies and invoices, making payments, and accessing and printing auto identification cards.

“This is a way for clients to get their policy information when they need it, regardless of the time of the day or night,” says Chera Brantley, manager of mutual systems at Indiana Farm Bureau Insurance. “You can get the information quickly. If you get pulled over, you could pull up your auto ID card on your smartphone if you need to.”

The idea for the Online Account Manager came from a team of Indiana Farm Bureau Insurance employees working on a research project. They found that clients were asking for more. Though Indiana Farm Bureau Insurance clients view their agent as a partner they can rely upon and trust, many clients wanted the ability to access their policies instantly and on their own time.

They also didn’t want to contact their agent for simple matters. The group of employees reported on their

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research, and the Online Account Manager service was developed.

The company’s culture includes taking great pride in helping clients fully understand their insurance.

“As our advertising campaign says, ‘It is not OK to not know,’ ” says Melissa Mann, manager of advertising and brand strategy. “This tool allows you to know what you have; you can access your insurance information any time of the day or night.”

Insurance is necessary, but it’s also something that not everyone understands. When it comes to proper insurance coverage, you can’t just hope you’re covered.

“So often, people just pay the money for this product and they don’t understand what exactly it is that they’re paying for,” Mann says.

“The Online Account Manager is one

more customer service tool we can use to help educate our clients on their insurance.”

The Online Account Manager will not (and should not) replace your agent. It is important to still review your policies in person every year to ensure you have the proper coverage.

“Though convenient, this system should not replace your agent,” Brantley says. “We think you still need that personal relationship with your agent.”

As we say, stop knocking on wood.

Don’t just hope you’re covered. Visit www.infarmbureau.com to register for the Online Account Manager.

Then log in and make sure you understand what you have. If you have any questions, our agents are always here to help you translate insurance into English.

Indiana Farm Bureau