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Illinois Farm Families Blog

Oct 01 2015

What Does Big Ag Look Like?

Early this fall everyone – farmers, ranchers and eaters alike – were talking about the New York Times’ Food for Tomorrow conference, its mission to discuss eating and farming better, and the fact that not one solitary make-a-living-off-the-land farmer or rancher was listed in the speaker line-up.

One Huffington Post blog captured what so many were thinking. If a group of “thought” leaders and food activists like Michael Pollen and Mark Bittman were going to discuss food policy, shouldn’t farmers be at the dinner table?

Thankfully, the U.S. Farmers & Ranchers Alliance stepped up as a conference sponsor and hosted a panel discussion – with farmers – titled “Big Ag, Big Food: How Being Good for the Environment Is Not about Size”. Watch the video of this panel discussion at fooddialogues.com.

Slate.com reported that post-farmer panel, the conference tenor changed from Mark Bittman’s opening declaration of war to his closing remarks. “We have so much in common . . .”

And the change seemed real as Bittman, clad in a “Team Iowa Beef” t-shirt, insisted, repeatedly, that farmers were not the ones under attack. We are a family, he said. The food movement includes farmers too. However, Bittman quickly made clear the type of farmers included in his movement, and it wouldn’t be those who grow corn and soybeans, farmers in cahoots with Big Ag.

Down on the farm, Big Ag arguments fall flat. They are tiring, old and annoying. The Big Ag debate is similar to the corporate farm debate. The faceless entities so many claim as evil, have faces.  In farming communities across the country these faces are those of our neighbors, our friends, and our family. Faces of the people who keep our communities running, economies strong and people at work. Down on the farm things really aren’t that big or bad.

So, we raise corn and soybeans, as do a lot of Midwestern farmers. I’ve said it before, we live in north central Illinois with an average growing season, fairly decent rainfall and winters that test the most experienced cold-loving soul. History has given us an economic system that supports corn and soybeans. Not only do we have the climate and soils to produce these crops well, we also have the infrastructure, market accessibility and workforce. There are reasons why certain things are grown in certain places. It doesn’t always have to be about a BIG conspiracy theory.

Big Ag in my county looks like 835 farmers...

(The number reported in the 2012 Census of Ag). I’d venture 95 percent of these farmers are the third, fourth, or fifth generations of their families to farm. In our country block, a farm family has welcomed home their sons making changes to include this next generation.

Big Ag looks like our seed representatives...

who hail from many companies, not just one, and who are also neighbors or former high school classmates. The truck drivers who haul our corn, again neighbors, former classmates. One driver is the mayor of the village to the east of our farm. The mechanics who work on our equipment at the local Deere and Case dealerships are our neighbors, too. In fact several of these folks will join our family in our post-harvest celebration dinner.

Big Ag looks like no-till farmers, minimum till farmers and those who plant cover crops.

It looks like farmers who fertilize fields with nitrogen or manure from a neighbor’s cattle farm.

Big Ag looks like the group of guys and gals that showed up November 8...

to finish harvest for a young farm family who needed to catch a break. Seven combines, six wagons, ten trucks and 35 farmers showed up.

farm kid in tractorBig Ag is the eighth generation of our family’s farm...

spending hours after school in the field with his grandfather, learning about the farm, the soil, the crops, the weather, gleaning that generational knowledge that seems to be the foundation of the romantic vision of an American farm. 

Big Ag is my daughter...

leaving the i-pad behind to dump grain trucks, check moisture and type it all in the computer. She is seven.

Listening to Bittman talk, I find his view of corn and soy limited, reminding me of our encounter with two college gals who were biking across country a couple summers ago and ended up waiting out poor weather at our farm. During our visit they made two observations that I won’t forget.
  1. “I had no idea that all this,” and she spread her arms to encompass the acres of corn surrounding our farmstead, “belonged to and was cared for by a family like yours.”
  2. “All this corn and not a kernel to eat,” said Catrin.

Corn and soy is so much more than food. It is feed, fuel and fiber. It is the plastic of water bottles, the wax in candles, the turf on sports’ fields . . . thinking big doesn’t have to be bad. Maybe one day tomatoes will have alternative uses too.

What is missing, has been missing and I’m afraid will stay missing from these food conversations driven by eccentric activists, is a healthy dose of respect and awe for the diversity that is American agriculture. All of us – corn farmers, cattle ranchers, veggie growers, orchard owners – we have been working hard to accept our individual differences and contribute to the national discussion about farms and food. We have opened our farm gates and welcomed questions but more often receive scathing accusations and false allegations, all in the name of transparency. When will the rest of the “family” catch up and recognize that American agriculture takes all kinds and thankfully, supports all kinds.

Mr. Bittman. Mr. Pollen. By continually labeling family farmers, sorting us in to bad and good categories, you are systematically ostracizing a key group of people who are as dedicated to the future of food, health and nutrition as you are. My suggestion for next year’s Food For Tomorrow conference: pick a Marriott Hotel, schedule the event in the winter and invite a few farmers.

Originally posted on Rural Route 2: Life & Times of an Illinois Farm Girl.

Katie Pratt
Dixon, IL

Katie and her husband, Andy, are seventh generation farmers. Together they raise two adorable farm kids and grow corn, soybeans and seed corn in Illinois. Katie's family still raises pigs, cattle, goats and horses only a few minutes away. Katie was named one of the 2013 Faces of Farming and Ranching by the U.S. Farmers and Ranchers Alliance (USFRA)

Sep 30 2015

What's Cooking Wednesday: Three Cheese Veggie and Beef Calzone

Three Cheese Beef and Veggie CalzoneINGREDIENTS

  • 1 teaspoon olive or vegetable oil
  • 1/2 cup thinly sliced red onion
  • 1 cup sliced button mushrooms
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups baby spinach leaves
  • 1 pound frozen pizza dough, thawed
  • 1/4 cup sun-dried tomatoes, drained
  • 6 slices (6 ounces) deli roast beef
  • 3 slices Provolone cheese
  • 1/2 cup (2 ounces) reduced-fat shredded Mozzarella cheese
  • 1 (4-ounce) jar roasted red peppers, drained
  • 4 tablespoons grated Parmesan cheese


  1. Heat oil in a non-stick skillet over medium-high heat. Stir in onion and mushrooms; cook 5 minutes or until softened and lightly browned at edges.  Stir in spinach and red pepper flakes. Remove skillet from heat and set aside. In a blender, add the 1/4 cup sun-dried tomatoes and puree until smooth; set aside.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. On a lightly floured work surface, cut dough into 6 equal pieces. With a rolling pin, roll each piece into a 6-inch diameter. Spread 1 teaspoon of the sun-dried tomato paste over 1 dough circle. Place 1 slice of beef in center. Top with 1/2 a Provolone slice, some of the Mozzarella, some of the vegetable mixture, a piece of the roasted red pepper and Parmesan cheese. Fold circle of dough in half and press with fork to seal edges.
  4. Place calzone on a foil-lined baking sheet that has been sprayed with cooking spray.  Repeat with remaining dough and ingredients. Bake about 30 minutes or until evenly browned and heated through. Serve hot or warm.

Recipe courtesy of

Sep 29 2015

Food and our Children: Great Free Resources for Teaching

My 7 year old son and I were recently at a local arcade and were having a great time playing pinball, and other fun games.  We started running low on coins so I told him it would be time to go soon.  He said to me, "Mom, just go and get some more." I asked him where should I get more, and his response was to get it from the machine.

I realized, my son had no idea where money came from and how it was made. 

It got me thinking, how many other things in our daily life does my son have confusion about?  Take food for example... how much do your kids know about the food they eat on a regular basis? How much do they learn about it in school or from their environment?

food labelsI would hope that what my son learns about food isn't coming from labeling and marketing found on food labels... The thought is actually horrifying! Terms like "FAT FREE," "made with whole grains," "organic," and "real."  

All the diet/health fads that come and go heavily influence the labeling found on our products... "gluten-free," "fat free," "trans-fat free," "sugar free,"... These terms start to make our food sound like something that is purely manufactured, rather than something that is grown and comes from the ground. 

If you are not sure about what your child learns about in school as far as agriculture, there are some great resources online:

Pod to plate is a wonderful place to start.  It provides parents and teachers with wonderful resources, from lesson plans and videos to interactive games. 

Check out the Soy Cam photo galleries, as well. These galleries are another way to help your child visualize all the steps involved in planting growing and producing soybeans.  You can really see how this is not something that it manufactured, but rather grown.  After watching some of the videos and photos, I am already feeling inspired to grow a garden this spring- another wonderful way to bring your kids closer to their food.

Before I went on several farm tours with Illinois Farm Families City Mom's program, I didn't realize how much technology went into farming.  This video really highlights how important some of that technology really impacts farming today.  Not only technology, but education!  Many farmers have gone to graduated from college. This video answers some great questions like, how do farmers plant an entire field of seeds? Watch to find out. You can find this and many other videos on Pod to plate.

160,000 seeds per acre! That's amazing.  $7500 for a GPS system?! There is a lot I don't know about how much goes into farming, so as I educate my children, I can also educate myself. 

Here is a fun video I took while on the harvest tour with IFF. I would love to find a way to get my kids into a moving tractor and experience that for themselves.  It really shows the amount of work that goes into making the food we and animals eat. 

Another great resource for educating our children is a great website called MyAmericanFarm.org.  Here you can find games and lesson plans, activities, printables and more. They even have an app you can download in the app store.

Out of all the resources available online, I want to express how important it is to share information that is as unbiased as possible.  

Let's not forget about Ag in the classroom, a wonderful free resource that brings agriculture to your child's classroom. Read more in depth about one Chicago parent who took advantage of that program here.  

I hope after reading this post you are more inspired to help your children and those around you really understand where your food is coming from and what really matters regarding food labeling.  The more we know about farms and farmers that produce the food we eat, the more we can be confident in our purchases at the grocery store.  

Originally posted on Interiors in Color.

Mount Prospect, IL

Heather is one of the Illinois Farm Families 2014 Field Moms. Throughout the year she visits Illinois farms to learn more about where food comes from. Following each visit, the Field Moms share their thoughts by blogging about what they experience on these farms. Want to learn more? Read Our Story: Chicago Moms Meet Farmers. (City Moms formerly known as Field Moms.)

Sep 28 2015

Signs of Fall on the Farm

Harvest is here, which means "Meals on Wheels" for this family! Peanut butter & jelly sandwiches are easy and portable, but harvest is long enough that we need to do a little better than that for meals. 

Tonight's menu: Teriyaki pork tenderloin, garlic bacon green beans, and homemade mashed potatoes with chives. It's like a 5-star restaurant in the combine cab!

meals on wheels in the field

Heather Hampton Knodle
Fillmore, IL

Heather and her husband, Brian, both come from multiple generations of farming and continue that family tradition today on their farm in Montgomery County with their four children. They raise corn, soybeans, wheat cattle and goats. Heather and Brian take their role as stewards of the land very seriously and work every day to leave the soil on their farm in better condition than the day before so that it can be fruitful for future generations to come.

Sep 25 2015

How to Feed a Farmer

Harvest has just begun at my house! For our family farm, that means Dad’s in the combine, Hubs is running the grain trucks, Mom’s occasionally helping in the grain cart, and I’m… in the kitchen. I wasn’t raised on a farm – I married into it. I can’t move the trailer, dump the truck, shift the 4455 or herd the calves that are grazing my front lawn while the rest of the family is shelling corn at the field furthest away. But I can give rides… and I can cook!

farm family“Field Meals” are my way of contributing to the harvest effort. As a farm wife who’s got a nine-to-five (or 7:30 to 4:00) in town, I don’t have time to pack the folding table, crock pot, and picnic basket full of gourmet goodies requiring full table service to eat supper. My family likes to “eat with one hand and shift with the other,” as my farmer would tell you! In order to keep up with the fast pace whirlwind of the season, I have developed a strategic game plan to conquer harvest hunger:

1. Plan ahead.

I’m a meal planner. I’ve always sat down on Sunday afternoon with my calendar, recipe book and shopping list — Harvest is no different. I have an idea list of main dishes, sides, snacks, drinks and desserts to keep stocked at the house. Drinks are chilling in the fridge, ground beef is browned the night before. That way when I get home from work I already know what’s going in their supper sacks – which leads me to my next tip…

2. Make it disposable.

I learned early on that stuff that gets sent out to the field doesn’t often make it back to the house – and if it does, three days later, it’s extra gross and moldy. To save time and sanity (and dishsoap!) I package everything in baggies, plastic sauce cups with lids, tin foil and plastic grocery sacks. The guys get plastic cutlery when required (which isn’t often) and in recent years I’ve invested in those Styrofoam take out boxes which have been a huge help. Once everything is individually wrapped, I do my best to split it out into Dad’s bag and Hub’s bag. I’ll pack a thermal bag with the hot food and a cold cooler with drinks to put together at the last minute in the back of my vehicle.

3. It must be 1-handed.

Some farm families I know take the time to sit down and eat in the car with regular dishes and silverware. Not us. This is where you have to know your farmer… As I mentioned before, my husband likes to eat while he drives, therefore it can’t be anything too complicated (no spaghetti, no chilli, no packets of mayo and mustard to put on his own sandwich). He’s running the grain trucks to the bins and can barely keep up with the combine. His dad, on the other hand, doesn’t mind taking a break from combining to sit in the car with me and eat “like a civilized human being.”

I’ve come up with some pretty creative one-handed meals – some more successful than others. You’ve got your classic, hamburgers & brats, to the more contemporary pigs in blankets, pork chop on the bone, and grilled ham & cheese with a tomato Soup-At-Hand. Fresh fruit is always a win and veggie sticks with dip works out well. Some epic fails include Salad wraps (think: veggies wrapped up in lettuce leaves with dressing inside), go-gurt, and those kid-friendly applesauce pouches. Apparently food packaged in tubes is inappropriate for anyone over the age of 12.

4. Keep it clean.

Don’t forget to pack plenty of napkins, paper towels, and something to wipe their hands on before eating. My mother-in-law always sends out a wet rag in a plastic baggie for the guys to wipe their greasy, dirty hands with. (She too has learned the hard way not to send out her good washcloths – they won’t come back). I’ve tried to substitute the cloth for a wet-wipe but they just can’t withstand the rough, farmer, man-hands. Trust me on this one, just send an old sock or chunk of t-shirt.

5. Don’t forget Dessert.

This may or may not go noticed by my farmer, but I always try to include a treasure at the bottom of the bag. Whether it’s homemade chocolate chip cookie, a couple Reese’s peanut butter cups, or a cold silver bullet, it’s my way of making him smile as he works late into the evening.

So what’s on my upcoming menu, you ask?

  • Stuffed French Bread sandwiches with carrot and celery sticks, ranch dip, grapes, and a pudding cup. Tea/water/soda
  • Bratwurst on the grill, individual bags of chips, steamed veggies, apple slices, and banana chocolate chip muffins. Tea/water/soda
  • Breakfast sandwiches (fried eggs with bacon and cheese between buttered English muffin halves) Rosemary roasted potatoes & onions, orange slices. Tea/water/soda… chocolate milk?
  • Corn dogs, French fries, fruit cup, steamed veggies, drinks
  • Aaaaaand probably a fast food run to Arby’s or Subway a couple times in between!

If you have any recipes that fit my criteria, I’d love to hear from you!

Reposted with permission from Corn Corps.

Ashley Deal
Danvers, IL

Ashley lives on a family farm with her husband and son where they raise corn, soybeans and cattle. 

Sep 24 2015

There are no antibiotics in your meat: Now stop

“Restaurant report card grades on antibiotics in meat supply”

If you’ve been on social media or any news website over the past couple days, chances are you’ve seen the above headline, or something darn near close to it. Along with the headline above, CNN’s version of the story highlights include: “New report examines antibiotics in meat supply at 25 U.S. chain restaurants.”

The problem is that’s not really what the report reviewed.

The report, which was released by Friends of the Earth (yes, the same environmental activist group that attacked me in their last report) and the Natural Resources Defense Council, actually reviewed the use of antibiotics in the production chain of “fast casual” restaurants. The report reviewed various chain restaurants and determined which chains monitor and regulate the use of antibiotics in production and which ones do not. The problem, however, is that this has nothing to do with antibiotic residue being found in your meat, as the headlines suggest. Nothing.

There Are Not Antibiotics In Your Meat

The biggest media mistake here is the confusing and misleading headlines suggesting that there are antibiotic residues present in our meat supply. This is simply false.

While it is true that farmers use antibiotics in animal production, this does not translate to consumers eating those antibiotics when they eat meat. In fact, it should come as no surprise that there are specific government regulations which ensure that there are no antibiotic residues in your meat. Antibiotics are only allowed for use in animal agriculture after undergoing a lengthy and thorough review process by the FDA, which focuses on human health.

Animal producers are required to keep records regarding which animals have been treated with antibiotics, which antibiotics have been given, and what dose of the antibiotic was given. Before an animal treated with antibiotics is allowed to be slaughtered for meat, they must go through a withdrawal period. While it varies based on the type of antibiotic given and the dose, this withdrawal period ensures that the antibiotics are sufficiently out of the animal’s system before the animal enters the food supply. For a very excellent discussion of how these withdrawal times are determined, check out this article.

Withdrawal periods ensure that there are no antibiotics in our meat.

And yes, there is testing done and checks done to make sure that antibiotic residues are not showing up in our meat supply. Not every piece of meat is tested, obviously. However, the USDA does do random sampling and keeps track of data they obtain. (You can read more about how this is done for meat, poultry and eggs here.) As veterinarian Scott Hurd explained in his article, which he wrote during Panera’s offensive antibiotic-free campaign for chicken, after looking at that residue data:

Of the scheduled residue samples from 2009-2011, there have been 0.13 percent violations in market hogs, 0.12 percent in beef cattle and ZERO in broilers. For those not mathematically inclined, “zero” means antibiotic free!

US farmers are doing a darn good job of keeping antibiotic residues out of our meat supply! (By the way, I’ve previously explained that there are also no antibiotics in our milk.) Unfortunately, that isn’t the information that people are likely to glean from the news stories that have been circulating.

The reality is, we live in a world of headlines. Most people will never click on the CNN article and read to see what this report actually reviewed, or what information was really being presented, or even that these two activist organizations were behind it. At the very least, shame on the media for using a misleading headline over and over again that will surely confuse consumers into thinking that there are antibiotics in our meat.

There are not. Now stop.

Antibiotic Use In Animal Agriculture

So, what about what the report was really looking at – the use of antibiotics in our meat production?

Yes, it is true that animal agriculture employs the use of antibiotics. Antibiotics are usually used to treat sick animals, treat the herd to prevent animals from getting sick, or in some cases, to promote growth. (You can read more about that here.) The real concern here is about antibiotic resistance building up from the frequent use of antibiotics. (You can read more about that here.) Of course, this is something that should concern all of us, and we should all consider ways we can reduce this resistance from occurring.

That being said, farmers care about preventing antibiotic resistance, too. After all, we want to make sure these important, life-saving medicines will work for our families if and when the time comes.

While they use antibiotics, farmers do take steps to reduce the development of resistance, such as using antibiotics that are not commonly used as medicine for humans. Furthermore, the FDA has been taking steps to reduce the use of antibiotics in animal production, both by phasing out their use in production practices (such as for promoting growth) and making the use for preventing or treating disease under the oversight of a licensed veterinarian. To implement these changes, the FDA is working with the industry and asking the manufacturers of these antibiotics implement them. You can read more about the FDA’s efforts here.

The new FDA regulations are an important first step in slowing the problem of antibiotic resistance. This is a problem that all of us, not just farmers, will need to tackle. We should also recognize there is a difference between using antibiotics to treat sick animals, and using these important medicines simply for production practices. But none of this has anything to do with the report and the misleading headlines – our meat does not have antibiotic residues and consumers should not worry about consuming antibiotics in any animal products. Properly cooking the meat to kill any bacteria — resistant or not — should be the main concern.

But that’s exactly what this “report” and it’s findings were meant to accomplish.

Unfortunately, Earth Justice and the Natural Resources Defense Council have decided to create this list, in hopes that consumers will pressure these companies to stop sourcing meat from farms that still use antibiotics. We’ve seen these types of tactics from the likes of Food Babe, and I don’t think misleading folks is the way we work to make changes in our food policy. Worse, I’m sure their use of a misleading headline was less than innocent. It isn’t at all surprising to me that the report concluded Panera and Chipotle, two restaurants that have a soft spot for unfairly attacking agriculture, got top marks.

Bottom line: There are no antibiotics in your meat!

Reposted with permission from The Farmers Daughter USA.

Amanda, The Farmers Daughter

Amanda is from Southwest Michigan where her family farms 2,000 acres of corn and soybeans. For 26 years, Amanda and her family ran and supplied a roadside market selling their own fresh fruits and vegetables. After graduating college, Amanda attended law school at Michigan State University College of Law and is now a practicing lawyer. She also "ag-vocates" at her blog TheFarmersDaughterUSA.com about issues facing modern agriculture.

Sep 23 2015

What's Cooking Wednesday: Whiskey-Molasses Shredded Beef

Whiskey_Molasses Shredded BeefINGREDIENTS

  • 1 beef Bottom Round Roast or beef Chuck Center Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
  • 1/2 cup whiskey
  • 1/4 cup plus 2 tablespoons cider vinegar
  • 1 (6 ounce can) tomato paste
  • 4 tablespoons packed brown sugar, divided
  • 1/4 cup molasses
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground red pepper
  • 1 tablespoon Dijon-style mustard
  • 2 cups each shredded carrots and diced granny smith apple


  1. Place roast in 4-1/2 to 5-1/2 quart slow cooker.  Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast.  Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
  2. Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker.
  3. To make the slaw: Combine remaining 2 tablespoons cider vinegar, 2 tablespoons brown sugar and mustard in large bowl.  Add carrots and apples; mix well. Season with salt and black pepper as desired.  Refrigerate until ready to serve. Serve beef with slaw. 

Test Kitchen Tips:

Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.

Recipe courtesy of 

Sep 22 2015

Growing cattle or growing kids?

Our show season wound down last month. The heifers went out to pasture after the state fair, while the steers stayed in the barn for another couple weeks, awaiting our local FFA alumni-sponsored show and sale.

That show marks the season's end for us and it's a nice one because it's just the kids from our very local community. Good kids, all of them, and all of them working hard with their cattle, hogs, sheep and goats.

Farm kidsAt one point in the show, my phone buzzed with a text. It was from a fellow show mom, with a photo taken from the other side of the ring. The picture was of my 10-year-old son, Nathan, and her 17-year-old son, Kyle, deep in conversation next to the show ring.

"I can only imagine the conversation," she said. "Beef?!"

I'm sure she'd leaned in and zoomed in to get that photo and I just love it. It speaks volumes, because her son shared later that Nathan was telling her all about his summer four-wheeler exploits and bent show sticks (not related).

Later that day, Kyle shared the photo on social media and said, "At the end of the day, it's not about who bid on your animal, who bought it, and who won the show. What it's really about is right here; the industry, making connections with new people, the opportunities and setting an example. This is what it's really all about."

Is that not the greatest? And I would add: it's about big kids like Kyle listening to and helping little kids like Nathan. Laughing at the stories, asking them questions, listening, making them feel a part.

It's been a good summer for showing cattle, but it's been an even better one for growing kids - thanks to young people like Kyle.

Originally posted on Prairie Farmer: My Generation.

Marietta, IL

Holly and her husband, John, farm in western Illinois where they raise their three children. On their farm, they grow crops and raise cattle with John's parents. Holly is also an associate editor for Prairie Farmer magazine, a publication dedicated to sharing information about farm life and farm business.

Sep 21 2015

A Different Kind of Skyline

A different kind of skyline for a lot of us City Moms. Big thanks to the Drendel's for the hospitality!

farm skyline

More from the Dairy Farm Tour coming soon!

Bridget Evanson
Crystal Lake, IL

Bridget is one of the Illinois Farm Families 2015 City Moms. Throughout the year she will visit Illinois farms to learn more about where food comes from. Following each visit, the City Moms share their thoughts by blogging about what they experience on these farms. Want to learn more? Read Our Story: Chicago Moms Meet Farmers.

Sep 20 2015

Let's Talk Antibiotics & Hormones

Chicago moms have questions about antibiotics and hormones in food, and Illinois farmers have answers. So, let's talk about what's on your table.