Fall 2010, My Indiana Home

A mAgAzine for indiAnA fArm BureAu memBers

fall 2010

Try our nutritionist-approved autumn harvest recipes

FallFeast

Pick a Peck of Pumpkins

Pumpkin growers provide pick-your-own fun and tips

Reinventing the Farm

1837 dairy focuses on kid-friendly agritourism

Indiana Farm Bureau • Fall 2010 1

W elcome to our very first edition of My Indiana Home. This new publication replaces The Hoosier Farmer, which Indiana Farm Bureau

has published since 1919. My Indiana Home is intended for all members of Indiana Farm Bureau, but it’s written with our non-farming members particularly in mind. Together we will explore together some of the wonderful things that make Indiana unique: the people, agriculture, cities and towns and rural areas, food, history, festivals and events – all those things that help make Indiana a great place to live.

“Together” is an important word because in a way, togetherness is what Indiana Farm Bureau is all about. This organization was founded in 1919 to represent farmers, bringing them together, speaking with one voice. Today we continue that tradition by representing farmers – large and small – who produce the wide variety of commodities grown on our Indiana farms. These include mint, eggs, ducks, tomatoes, green beans, apples, lamb and wool, forage, melons, grain, livestock, and on and on. Indiana Farm Bureau works with farmers to ensure they can continue providing consumers with the safest, most abundant and reasonably priced food supply in the world.

But this togetherness goes even farther than that, because Indiana Farm Bureau isn’t just for farmers. Thanks to the success and ongoing growth of Indiana Farm Bureau Insurance, which is celebrating its 75th anniversary this year, farmers no longer make up the majority of membership. Indiana Farm Bureau began offering insurance to farmers in 1935 and accepted non-farmers as members starting in 1948. Within a few years, associate members outnumbered our farmer members. By 1969, membership was made up of nearly 93,000 associate members and around 76,000 voting members. As of last September, the tally was 281,336 total members, of which only 80,249 were farmer members.

We farmers know how important it is that non-farmers understand where their food, fuel and fiber come from. We hope My Indiana Home will continue to build on the foundation of The Hoosier Farmer, which has been revamped as a newspaper directed toward our farmer members.

As you read each quarterly publication of My Indiana Home, we hope you will enjoy learning more about our great state, our agricultural bounty, and the interesting people who live within the borders of our Indiana home.

Our Indiana Home

Don Villwockdon 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 third-generation 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.

President, indiana farm Bureau

2 my indiana Home Indiana Farm Bureau • Fall 2010 3

Volume 1, numBer 1

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

administrative assistant Charla Buis

editorial Project manager Jessy Yancey

copy editors Lisa Battles, Joyce Caruthers, Jill Wyatt

Proofreading manager Raven Petty

content coordinator Jennifer Graves

contributing writers Carol Cowan, Rebecca Denton, Kim Galeaz, Colletta Kosiba, Jessica Mozo, Kathryn Royster, Jessica Walker

media Technology Director Christina Carden

Senior Graphic Designer Jessica Manner

media Technology analysts Chandra Bradshaw, Yamel Hall, Alison Hunter, Marcus Snyder

Photography Director Jeffrey S. Otto

Senior Photographers Jeff Adkins, Brian McCord

Staff Photographers Todd Bennett, Antony Boshier

ad Production manager Katie Middendorf

ad Traffic assistants Marcia Millar, Patricia Moisan

information Technology Director Yancey Bond

i.T. Service Technician Ryan Sweeney

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

V.P./Visual content Mark Forester

V.P./content Development 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 0018-4748 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, 225 S East St Box 1290, Indianapolis, IN 46206-1290.

Member Magazine Publishers of America

Member Custom Publishing Council

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10

18

146 DeParTmenTS

4 in ALMANAC Fall foliage finds, Popcorn Poppin' Month and more

18 TRAVEL in Visit Evansville for family fun, history and culture

24 EAT in Pork Tenderloin With Zesty Cranberry Sauce, Oven Roasted Fall Vegetables, and Pumpkin Cheesecake Dip

29 inSURANCE Indiana Farm Bureau Insurance celebrates 75 years

30 in THE GARDEN Ready your garden for spring by prepping and planting this fall

32 in FOCUS Reader photos sent in by you

feaTureS

6Satek WInery PreSSeS OnA Steuben County couple’s retirement venture bears serious fruit

10reInventIng tHe FarmKelsay family transforms 1837 dairy farm into thriving agritourism destination

14PIck a Peck OF PumPkInSIndiana pumpkin patches offer expert advice and pick-your-own fun

on THe coVer Pork Tenderloin with zesty Cranberry sauce and oven roasted fall Vegetables Photo by Jeffrey s. otto

CONTENTS

FALL 2010


Tip

ProTecT Your familY anD Your morTGaGeAsk yourself these questions:

• If you or your spouse were to die suddenly, could the survivors afford to stay in your home?

• If it takes both of your incomes now to make it, what will the survivors do if a tragedy occurs to one of the providers?

• What benefits could you earn by protecting your mortgage, protecting your family and living beyond the term of the policy?

Contact your Indiana Farm Bureau Insurance agent today to ask about mortgage protection plans. Find an agent at www.infarmbureau.com or call (800) 723-3276.

fall foliaGe finDSTypically beginning in late September and peaking in mid-October, vibrant fall leaves are a sight to see in the Hoosier state.

Take in the season during a scenic drive through Parke County, home to the largest collection of covered bridges in the nation. The 50-mile loop goes through Rockville, Mansfield, Bridgeton and Montezuma and showcases 32 covered bridges.

Hikers can enjoy autumn at Indiana’s largest state park, Brown County State Park, which features 15,696 acres of forested hills. The Hoosier National Forest is another great place to appreciate the colors of south-central Indiana, as this 200,000-acre forest offers rolling hills and trails.

a PoPPin’ monTHWhile October wasn’t officially declared National Popcorn Poppin’ Month until 1999, the holiday has been celebrated for more than 25 years.

This favored treat certainly deserves to be honored. Delicious and nutritious, popcorn is lower in calories than most snacks, weighing in at just 31 calories per cup when air-popped; oil-popped corn packs 55 calories in a cup.

Popcorn also holds a special place in two Indiana cities, as both Valparaiso and Van Buren claim to be the Popcorn Capital of the World. Indiana is one of the nation's top popcorn producers.

in ALMANAC


STickinG To THe PoinTYour Indiana Farm Bureau membership card is your key to member benefits that include discounts on a wide variety of services and merchandise – and starting last year, your membership card changed.

For a very long time, Indiana Farm Bureau members received a new card each year. But starting last year, members began receiving a sturdy card that will last several years.

This means that this year, instead of a new card you will receive a decal to apply to your membership card. See a complete list of membership benefits and discounts on pages 22 and 23 or at www.infarmbureau.org.

faVoriTe HaunTSLooking for spooky entertainment this Halloween season?

If you're in the Indianapolis area, catch a performance of the Dark Pages mystery play, held Fridays and Saturdays in October at the Morris-Butler House. The interactive show, featuring characters such as Sherlock Holmes, Edgar Allen Poe and Lizzie Borden, invites the audience to solve clues as they go from room to room.

Indy also plays host to Ghost Tales of the Witch and Famous at the President Benjamin Harrison Home, the Headless Horseman at Conner Prairie and Halloween walking tours at Crown Hill Cemetery.

Scare-seekers in the northern part of the state can visit the legendary Haunted Hotel in Huntington, while those in the south can try to escape from the living dead at the Newburgh Civitan Zombie Farm, located just east of Evansville.

HonorinG VeTeranSDid you known Indianapolis is home to more war memorials than any other U.S. city aside from Washington, D.C.?

It's no surprise, then, that Indy will honor service men and women with a variety of special offers and events this Veterans Day, which takes place Nov. 11. Service members and veterans can enjoy free admission to the Indianapolis Zoo on Veterans Day, and restaurants such as Applebee's and Golden Corral also provide special offers to the military in honor of the holiday.

In addition, the public can celebrate veterans at a memorial service and parade in downtown Indianapolis. For more information, contact the Indiana World War Memorial at (317) 234-1579.

sAve The dATe

muSTer on THe waBaSHTaking place during the first weekend of November each year, Muster on the Wabash is a family-friendly event where attendees can learn about U.S. history between the years of 1790 and 1815 with a focus on the War of 1812.

Located at Fort Knox, approximately 3 miles north of Vincennes, the event takes place Nov. 6-7, 2010, and features re-enactors, vendors and a variety of activities including battle re-enactments and demonstrations.

Learn more about Muster on the Wabash at www.spiritofvincennes.org.

Indiana Farm Bureau • Fall 2010 7 6 my indiana Home

watch More online Take a virtual tour of satek Winery in a quick video at www.youtube.com/myinhome.


Satek Winery opened in 2001, but like the grapes that grow in its vineyards, the roots of Steuben County’s first official winery sink deep in the Indiana soil.

Pam Satek was born and raised in Fort Wayne and graduated from Indiana University. Her family has owned property on Lake James in Steuben County since 1915.

Despite living elsewhere at times, Pam never let go of her connection to the Lake James homestead she’d been visiting since she was an infant. In 1988, she married Larry Satek, and together they came often

to visit the picturesque lakeside property. But that’s jumping ahead in the Satek story.

In the mid-1970s, while a professor at Washington College in Chestertown, Md., Larry rented a house that, as fate would have it, had grapevines growing in the backyard.

“I thought to myself, ‘I have a Ph.D. in chemistry, I should be able to figure out how to make some wine’ – because there is a lot of chemistry in winemaking,” Satek recalls. “And that’s how I started.”

Pam and Larry’s marriage was the second for both, and with several children in college

Satek WineryA Steuben County couple’s retirement venture bears serious fruit

STORY BY Carol CowanPHOTOGRAPHY BY Todd Bennett

PreSSeS On

Traminette grapes grow at one of the vineyards that supplies grapes to Satek Winery.


between them and retirement looming, the Sateks found themselves casting about for some post-retirement activity that would also provide a financial hedge.

The land on Lake James clinched the deal.“Ever since I had first seen the property,

I thought the steep hillside and the water looked very intriguing as a place to grow grapes – very reminiscent of some of the European colder-climate type vineyards,” Satek says. “We visited 15 or 20 wineries in the Midwest and decided that it looked like something pretty interesting to do. We started the Lake James vineyard in the fall of 1992, and in 1995, we started selling our grapes to other Indiana wineries.”

In 1999, when their 7-year-old vines reached full flavor potential, the Sateks held back some grapes and began making their own wines. They fermented them under another winery’s bond while becoming a bonded winery themselves. “By the summer

of 2001, we were ready to open, and we were able to open with 100 percent of the wine coming from our own grapes,” Satek says. “We’ve grown 10-fold in nine years.”

The Sateks grow some of their grapes on their 28-acre homeplace at the north end of Lake James. They also have a 2-acre vineyard at the winery – which is located in Fremont on 16 acres near the intersection of Interstate 69 and the Indiana East-West Toll Road – and a 2-acre plot nearby on a buffalo preserve.

They grow six grape varieties: golden Muscat; marechal foch; Steuben – the name is strictly a coincidence; de chaunac; vidal blanc; and seyval blanc. Some 12 acres owned by other growers around the county produce additional varieties of Satek wines including corot noir, noiret, traminette, and valvin Muscat.

“The main positives about the Lake James vineyard particularly are that it’s on a steep hillside overlooking water, which gives it a much longer growing season and protection

TRAILING VINES

3Wine trails in Indiana

6Wineries on the

Indiana Wine Trail

7Wineries on the Indy Wine Trail

9Wineries on the

Uplands Wine Trail

47Wineries statewide

Source: Indiana Wine Grape Council,

www.indianawines.org


against the frost,” Satek explains. But all the vineyards share Steuben County’s chief asset. “Steuben County has very deep glacial gravel and sandy loam soils. As you get further away from the Steuben County line, the soil starts turning into a clay soil – much less favorable for growing grapes,” he says.

Of course, the proof is in the bottle, and Satek’s dry red and white wines, sweet reds and whites, and fruit wines have proven themselves with more than 125 awards in international wine competitions. In 2009 alone, 22 out of 25 wines won medals. Their raspberry wine has racked up five gold medals in six years, and their vidal blanc earned double gold – a rare feat, especially for that variety.

The winery itself is a thriving agritourism destination, welcoming 70,000 to 75,000 guests per year to tastings and special events. Satek is also an active member of the Indiana Winery and Vineyard Association (formerly the Indiana Winegrowers Guild), and wine

enthusiasts can learn more about the state’s wineries, vineyards and wine trails at the association’s website, www.indianawines.org.

Interacting with other vintners is just one of many reasons Satek enjoys the wine business. “We have a great staff of 17 employees,” he adds. “My wife just has this instinct about who would be really good at the winery.”

As to what aspect he enjoys the most, Satek says, “I’m a chemist, kind of a lab-rat type person, so the ability to take grapes and work with them to tweak, adjust or blend to make the best possible wines is something I always knew I would enjoy. What surprised me is how much joy I get out of the people-type things. We’ve had people get engaged at the winery. We’ve had weddings at the winery. We’ve had people make our wines part of their ceremony. It’s like people are inviting us personally into a part of their lives. I never realized how much pleasure I was going to get out of that.”

Satek Winery in Fremont, Ind., hosts tours and tastings of its award-winning wines. Larry Satek, center, runs the Steuben County winery with his wife, Pam. Find out more online at www.satekwinery.com.



reinventing

Kelsay family transforms 1837 dairy farm into kid-friendly agritourism destination

hen Joe and Amy Kelsay met as teenagers at the 1995 Indiana State Fair, they had no idea the romance that bloomed from that first encounter would find them married and running a busy dairy farm and agritourism business in Whiteland 15 years later.

Today, Joe (a former state FFA officer) and Amy (a former state 4-H representative) are raising their three kids – 6-year-old Jenna, 4-year-old Josie and 22-month-old Jack – two miles from Joe’s family’s 2,200-acre dairy farm. Established in 1837, Kelsay Farms is a sixth-generation family farm, with three of those generations currently working on the land: Joe and his brother Russ; their father, Merrill, and stepmother, Debi; and grandmother Ruth. Joe also serves as director of the Indiana State Department of Agriculture.

“Joe and I both went to Purdue University. He got an agriculture economics degree, and my bachelor’s degree is in animal science,” says Amy, who grew up on a small grain and hog farm in southern Vigo County.

“Our kids love being on the farm and keeping up with how many cows we have on any given day,” she says. “We average two baby calves born a day, so they love getting a chance to help bottle-feed.”

Until a few years ago, Kelsay Farms was doing business as usual – milking 500 Holstein cows three times a day, growing corn, soybeans and hay, and giving the occasional farm tour to curious groups of school children. But when the Kelsays’ first daughter was born and Amy became a stay-at-home mom, she realized the family was missing out on a big opportunity to teach the public about agriculture.

“I have a passion for youth education, and I love young people,” Amy says. “We had been giving farm tours for nearly 30 years, but I wanted to grow that side of the business and develop the educational aspect.”

In 2007, the Kelsays launched Kelsay Farm Tours LLC, an agritourism business that sent into orbit the number of visitors to the farm. They beefed up the tour experience for student and scout groups to include an in-depth look at the milking parlor and a class in a barn where they learn about dairy nutrition. The farm hosted nearly 10,000 visitors and students in 2009.

“Students are here for an hour and a half, and during that time they learn about why milk is good for you, the importance of getting three servings of dairy each day, what dairy

theFarmIF YOU GOKelsay Farms is open to the public on weekends in October. Visit www.kelsayfarms.com for hours of operation. Admission is $7/person (age 1 and under are free) and includes all farm activities.

School and group tours are given by appointment. The cost is $4/student during spring and summer and $5/student in the fall.

Kelsay Farms is located at 6848 N. County Road 250 E., between Tracy and Worthsville roads in Whiteland, just south of Indianapolis. Contact the farm at (317) 535-4136.

STORY BY Jessica MozoPHOTOGRAPHY BY Todd Bennett

Joe and Amy Kelsay, pictured with their children, Jack, Jenna and Josie, run a family farm and agritourism business in Whiteland, Ind.

W



foods are, and why calcium is important for them as students,” Amy explains. “Many children today don’t have the opportunity to be on a farm, so they really enjoy themselves. And they leave with a much better understanding of what dairy farming is all about.”

Spring and summer tours are limited to student groups, but come October, Kelsay Farms is open to the public on weekends for guided farm tours departing every hour, rides on the Moo Choo Express train, a 5-acre corn maze, hay rides, a pumpkin patch, a straw bale climbing mountain and other activities.

“Kids love to climb on the straw bale mountain. It’s like a straw fort with tubes, tunnels and slides,” Amy says. “We also have an indoor corn crib with diggers and toys. They can practically swim in it. We basically took the things my husband and I enjoyed doing as kids on the farm and recreated them.”

Guided tours take visitors through the

milking parlor and teach them about new technologies used on the farm. When visitors get hungry, they can head for the farm’s snack bar for chocolate milkshakes, ice-cold milk and juicy cheeseburgers.

“We are lucky to have several neighbors who are also involved in agriculture,” Amy says. “We sell cheeseburgers made from beef produced by another local farmer who lives less than a mile from us. And the pumpkins, gourds and mums we sell are also grown by our neighbors.”

In 2010, the Kelsays are adding a new toddler play area with ride-on tractors and other farm-themed play equipment.

Amy says the reason why the Kelsays love what they do is simple. “It all comes down to the fact we feel so blessed that we can farm, because there aren’t many folks today who do it anymore,” she says. “We feel it’s our responsibility to educate people about farming and let them see it firsthand.”

DAIRY FUN FACTS• Indiana’s 2,000 dairy

farms produce more than 393 million gallons of milk each year.

• The average Indiana dairy herd has 84 cows.

• A cow produces an average of 6.3 gallons of milk daily and 350,000 glasses of milk in a lifetime.

• Cows eat about 100 pounds of food every day and drink 50 gallons of water.

• To get the amount of calcium in an 8-ounce glass of milk, you’d have to eat one-fourth cup of broccoli, seven oranges or six slices of wheat bread.

Kelsay Farms not only teaches kids about farm life but also focuses on the importance of calcium.

Jeff

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Indiana pumpkin patches offer expert advice and pick-your-own fun

Pick a Peck ofPumpkins


For Albert Armand, working the land is second nature.

“I feel like I’ve always been a farmer. I grew up on a farm, and I don’t think there was ever any

doubt in my mind what I wanted to do,” Albert says, who with wife Diane operates Decatur County’s Harper Valley Farms.

Over the years, the farm has grown from Albert’s initial 57-acre investment to encompass almost 500 acres of corn, soybeans and wheat. The Armands also grow produce, which they sell at area farmers markets, and raise hogs and cows. But perhaps their most popular crop is pumpkins.

“We’ve got 8 to 10 acres of pick-your-own pumpkins and gourds, plus another 5 acres that we use for stockpiling by the barn, for folks who don’t have time to visit the fields,” Albert says.

Weather permitting, the Harper Valley Farms pumpkin patch is open each fall from mid-September to Halloween, seven days a week. During that time, the Armands usually get several hundred visitors.

“I think our pumpkin patch is so popular because it’s a true farm experience,” Albert says. “People get to take their wagons out to the field and spend as much time as they want there. There’s no rush to get on a trolley back to the barn.”

While the Harper Valley Farms experience is refreshingly simple, it is not bare-bones by any means. There is a sunflower maze for children, and the Armands sell fall decorations like hay bales, chrysanthemums and shocks of corn. They also host a pumpkin festival in early October.

Having grown pumpkins since childhood, Albert has plenty of tips for customers who aren’t sure how to pick the perfect pumpkin for carving or baking.

For carving, Albert recommends a pumpkin that feels heavy for its size.

“That means the rind is good and thick. It’ll be a little harder to get a knife into it, but a thick rind makes a pumpkin last longer after it’s been carved,” he says.

He also shares a trick he once gleaned from a customer.

“If you want to make a jack-o-lantern, don’t take out the stem end and try to reach down inside,” he says. “Just make a square cut out of the bottom of the pumpkin and set the pumpkin down over the candle.”

For those who are planning to cook their pumpkins, the options are nearly endless.

“With all the true pumpkins and squash, you can cook those and make something out of any one of them,” Albert says.

Jack-o-lantern pumpkins have a familiar, traditional f lavor, while squash pumpkins tend to be sweeter and milder. Many of his customers swear by buckskin pumpkins, especially for pie, because they have bright-orange f lesh that keeps its color when cooked.

But Albert’s most important tips have nothing to do with the variety of pumpkin.

“Remember that a microwave is a wonderful thing when it comes to cooking pumpkins,” he says with a

chuckle. “And don’t be afraid to try new ideas. Pumpkins aren’t that expensive, and you can get a lot of eating out of one if you’re so inclined.”

STORY BY Kathryn Royster

Pumpkin Pickin’ Directorymany of indiana’s farmers open their gates to pick-your-own customers or sell their pumpkins farmstand-style. see the list below for locations of just of a few of the pumpkin growers around the state – or visit the indiana department of Agriculture's Agritourism and farmers market online directory, www.in.gov/apps/isda_farmersmarket. for advice on growing your own pumpkins, visit the indiana Pumpkin growers Association (www.ipga.us) online.

Drennen’s Pumpkin Kingdom 6310 W 1100 s-90 montpelier, ind. www.pumpkinkingdom.com

Kurtz enterprise Farmstand 14212 sr 37 e new Haven, ind. (219) 657-5817

harper Valley Farms 13094 s Cr 600 W Westport, ind. www.harpervalleyfarms.com

Slater Farms Market 15102 s us Highway 41 Terre Haute, ind. (812) 696-5122

Smith Family Farms7055 W 675 s Pendleton, ind. www.smithfamilyfarms.com

http://www.ramtrucks.com

http://www.ramtrucks.com


Evansville Visit southwest Indiana for family fun, history and culture

In & Around

TRAVEL in


STORY BY Rebecca Denton

Visitors who find their way to Evansville are bound to discover more than they imagined in this friendly, affordable city.

With a vibrant riverfront park and a wealth of art and entertainment attractions, the Evansville area offers a little something for everyone – from a 2,700-passenger riverboat casino to a 200-acre nature preserve with walking trails and free family programs.

The city’s revitalized downtown area flanks the scenic Ohio River, and Casino Aztar’s Riverfront Pavilion houses shops, restaurants, hotels and an executive conference center.

Here’s just a sampling of the region’s many offerings.

Fun For The FAmIlyMesker Park Zoo & Botanic Garden is a

major family attraction, with more than 700 animals on 50 scenic acres of rolling hills on Evansville’s northwest side. One of the zoo’s most popular exhibits – Amazonia, Forest of Riches – features a lush tropical indoor rainforest setting with a waterfall, suspension bridge and dozens of rainforest residents, including toucans, howler monkeys, porcupines, tarantulas, snakes and jaguars.

Plenty of woodland creatures can be seen in the wild at Wesselman Woods Nature Preserve, a National Natural Landmark. Managed by the nonprofit Wesselman Nature Society, the preserve offers free weekend and evening activities including nature hikes, story and craft times, raptor shows, bird-banding workshops and a sustainability series. The nature center building is scheduled to be closed through November 2010 for a major renovation project, but the preserve’s six-plus miles of walking trails are open to visitors.

Dynamic, hands-on exhibits and programs make the Koch Family Children’s Museum of Evansville (affectionately called cMoe) a must-

clockwise from top: Evansville overlooking the Ohio River; Mesker Park Zoo & Botanic Garden; Evansville Museum of Arts, History & Science; Koch Family Children's Museum of Evansville.

PHoTos By BriAn mcCord

http://www.meskerparkzoo.com/

http://www.wesselmannaturesociety.org/

http://www.wesselmannaturesociety.org/

http://www.cmoekids.org/

http://www.cmoekids.org/


visit place for families. Located in a beautifully renovated building that used to house the former Downtown Central Library, cMoe includes 18,000-square-feet of exhibits with four main galleries and a multimedia theater.

Evansville also offers a full calendar of outdoor festivals. In autumn, the West Side Nut Club Fall Festival is a weeklong event each October (Oct. 4-9 in 2010) that draws more than 150,000 people. The main attraction is the food, which includes such exotic fare as chocolate-covered grasshoppers and alligator stew.

musIng AbouT museumsThe Evansville Museum of Arts, History

& Science – the oldest and most established cultural institution in the state – is an anchor of the downtown riverfront. Featuring a planetarium, permanent and changing art exhibits, a full-scale Art Deco train and much more, this venerable museum is in the midst of a $15 million capital expansion project.

Also downtown on the riverfront is the last World War II-era LST (which stands for “landing ship, tank”) still in operation in the

world: the USS LST-325 Ship Memorial. The tank is permanently docked in Evansville and serves as a museum with tours led by military veterans and trained volunteers.

One of the nation’s first housing projects was built in Evansville in 1938, and visitors to the Evansville African American Museum can explore its history. The museum includes a video presentation, a scale model of the Lincoln Gardens community and a refurbished original one-room apartment, as well as trophies and memorabilia from sports teams in the days before integration.

heArT oF The ArTs Just a 30-minute drive from Evansville

along the Wabash River, the small town of New Harmony offers a change of pace and an artsy, historic vibe. Originally founded as a utopian site in the early 1800s, New Harmony features modern art galleries and studios that blend seamlessly with the town’s historic past. A spacious visitors’ center, called the Athenaeum, offers an orientation film, exhibits about New Harmony history, brochures, maps and an observation deck.

IF YOU GO

For more information about Evansville area attractions,

check out these links:

Evansville African American Museum,

www.evansvilleaamuseum.

wordpress.com

Evansville Convention & Visitors Bureau,

www.evansvillecvb.org

Evansville Museum of Arts, History and Science,

www.emuseum.org

Casino Aztar, www.casinoaztar.com

Koch Children’s Museum of Evansville, www.cmoekids.org

New Harmony, www.newharmony.biz

Mesker Park Zoo & Botanic Garden,

www.meskerparkzoo.com

Wesselman Woods Nature Preserve, www.

wesselman naturesociety.org

West Side Nut Club Fall Festival, www.nutclub.org

evansville

Jeff

Ad

Kin

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The New Harmony Gallery of Contemporary Art in New Harmony, an artsy community near Evansville, highlights local artists such as this sculpture by Robert Millard-Mendez.

http://www.nutclub.org/

http://www.nutclub.org/

http://www.emuseum.org/index.php

http://www.emuseum.org/index.php

http://www.lstmemorial.org/

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Even before Thanksgiving rolls around each year, the city of Ferdinand (northeast of Evansville) is gearing up for a citywide Christmas celebration that draws thousands of visitors. Based on the centuries-old real German Christmas market, the popular Christkindlmarkt celebration is held at sites throughout the town in November and features lavishly decorated booths spilling over with Christmas decorations, art, antiques, artisan-made gifts and other one-of-a-kind treasures. The German-themed celebration draws crowds from miles around for the vibrant mix of shopping, dining and entertainment that traditionally kicks off the season of Advent.

Central to the celebration is regional cuisine – including wine tastings and festive fare such as cinnamon-roasted nuts – along with free tours and live entertainment. A marionette theater, organ grinder, Mass with German hymns and live Glockenspiel music are all part of the lively lineup.

The 2010 Christkindlmarkt festivities will take place in Ferdinand Nov. 20 from 9 a.m. to 5 p.m. and Nov. 21 from 10 a.m. to 4 p.m. For up-to-date information and a map of Christkindlmarkt sites, visit www.ferdinandindiana.org or call (800) 968-4578.

Alaska Cruiseand the Canadian Rockies

15-day tour & cruises from $1,998 includes taxes & port charges

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For details and itinerary:

JOIN OTHER HOOSIERS! Departs: May 17, June 14, July 12 or August 9, 2011 – Visit the last of the wilderness-like areas in North America, all from the comfort of your deluxe motor coach and cruise ship. Fly into Seattle, WA., the next day travel to Vancouver, B.C. where you’ll board your FIVE-STAR cruise ship for your seven-day Holland American Line cruise. Experience some of the most awe inspiring scenery as you travel to Juneau, Skagway, Glacier Bay and Ketchikan. After your cruise you’ll begin your scenic six-day motor coach tour to Calgary, AB. You’ll visit Jasper National Park, take a “SnoCoach” ride over the Columbia Ice Fields, visit Banff National Park, Lake Louise and Calgary.

Price is per person, based on double occupancy. Add $200 for June & August departures. Add $400 for July departures. CALL for low-cost airfare.

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A German ChristmasCHRISTKINDLMARKT FESTIVAL OPENS THE HOLIDAY SEASON

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iT PaYS To Be a memBer.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 below.

for more information on member savings and benefits:

1-800-777-8252 • www.infarmbureau.org

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.

inDiana farm Bureau memBer BenefiTSaccidental Death Benefiteach current paid individual member of ifB is covered by a $2,000 accidental death benefit.

Beltone hearing healthcarereceive complimentary hearing screenings and a 15% retail discount off the usual and customary retail price of any Beltone hearing instrument. Present your farm Bureau membership card at first appointment at any of over 1,500 Beltone locations throughout the u.s.

Dental care advantagefor only $33.60 per year access a network of providers for discounts of up to 55% on dental and chiropractic services. Call 1-888-540-9488 and mention your indiana farm Bureau membership.

Farm Bureau Banking Servicesfarm Bureau Bank offers financial services to members including vehicle loans, saving and investments, checking account and home mortgages. Visit www.farmbureaubank.com or call 1-800-492-3276.

identity Fraud resolution Serviceindiana farm Bureau, through identity Theft 911, provides our members with highly experienced identity theft resolution and disaster response advocates, along with proactive resources and ongoing education. Visit www.infarmbureau.org/idtheft for more information.

Don’t Have Dental Insurance?

a month*

FOR LESS THANNOW YOU CAN

Humana family of companies. Insured or administered by CompBenefits Dental, Inc., CompBenefits Company, CompBenefits Insurance Company, or HumanaDental Insurance Company. Limitations and exclusions may apply. *Rate quoted is for an individual plan in Indiana. **$10,000 coverage for non-tobacco user, ages 18-29.Underwritten by Kanawha Insurance Company – a member of the Humana family of companies. Benefits may vary by state and may not be approved in all states. Wait-ing periods, limitations and exclusions apply. Please see actual policy for complete details. Critical Illness Cash Plan is Kanawha Insurance Company policy Form 70620 and optional rider policy Form 70622 or 70623. Cash Cancer Plan is Kanawha Insur-ance Company policy Form 70130 and optional rider policy Form 70140 or 70145.

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Call or go online today!

NEW HumanaOne plans offered by Indiana Farm Bureau

• Coverage for cleanings, x-rays and oral exams.

• Discounts on basic and major procedures.

• No underwriting.

• Vision plans also available for less than $16 a month.

• $10,000** in Critical Illness and Cancer coverage available that starts at less than $10 a month.

1-877-720-4851FarmBureau.Humana.com

$15


life line Screening Provides screenings for potential strokes, aneurysms and other vascular diseases before they become life-threatening. Life Line screening tests are painless, non-invasive and take less than 10 minutes each. ifB members can take advantage of these screenings at local community events at a discounted rate. Call 1-800-778-6081 or visit www.lifelineScreening.com/inFB to schedule your screenings.

Pet insurance PetPartners, inc. offers special member savings on healthcare plans for your dog or cat. Visit www.infbph.com or call 1-877-738-7888 for information.

ScriptSave instant savings on prescription drugs with average savings of 28%, with potential savings of up to 50% (based on 2009 national program savings data), accepted at thousands of participating pharmacies nationwide. Can be used by everyone in your household. no paperwork to complete and no limits on usage. Also offers valuable savings on vision products and accessories. no limits on usage and savings at over 13,000 locations including both private practice providers and optical retailers such as LensCrafters, Target optical, sears optical, JC Penney and most Pearle Vision locations. Call 1-800-777-8252 or visit the members only section at www.infarmbureau.org for your scriptsave card. DiScoUnt onlY – not inSUrance.

QualSight laSiK save 40% to 50% off the national average price for Traditional LAsiK. Qualsight’s network of the nation’s most experienced LAsiK surgeons has collectively performed over 2.5 million procedures. Choose from over 800 locations nationwide for your free LAsiK exam. Call 1-866-979-2030 or visit www.QualSight.com/-inFB for more information.

allendaleAllendale offers Premium research Plus subscriptions to its research Center at special rates for indiana farm Bureau members. members will have access to The Allendale Advisory report, advanced charts, Allendale special reports, Allendale audio reports, special pricing on research products, and much more. Visit the members only section at

www.infarmbureau.org for additional information.

Dell computer members enjoy exclusive savings! Buy with ease by ordering featured systems or customize your system. Plus, add the extras and save an additional 7% off electronics and accessories. Call 1-800-695-8133 or visit www.dell.com/eppbuy and use member id Ps80331428.

Dodge Vehicle SavingsBuy a new dodge and receive a $500 cash allowance. The cash allowance applies to the purchase or lease of new and unused eligible model dodge vehicles. This allowance is available to current farm Bureau members immediately and new farm Bureau members after a 30-day waiting period. Present your current farm Bureau membership card to dodge dealer at time of purchase.

From You Flowerssave 20% on all regularly priced floral and gift items with from you flowers. simply visit www.fromyouflowers.com/indy or call 1-800-838-8853 and mention code C59. This discount is also valid on their entire neW line of award winning cookies, cakes and brownies!

1800FlowerS.coMsave 15% on purchases made at www.1800Flowers.com or when calling 1800flowers (1-800-356-9377). Also receive discounts of 10% at The Popcorn factory, Cheryl&Co and fannie may when ordered through 1800flowers or www.1800Flowers.com. To receive your membership discount please mention promotion code infBi or enter at time of check-out.

Grainger save 10% on all grainger products. Plus, deeper discounts on manufacturer’s list price on hand and power tools. shop by phone (1-877-202-2594), fax (1-877-202-2593), in person, or online (free shipping at www.grainger.com). use ifB account #855921177.

lands’ end Business apparelmembers can save 10%. shop online at ces.landsend.com/fb or call 800-916-2255.

low cost trailer Supplies offering indiana farm Bureau members an

online source for trailer parts and trailer accessories including camper, boat, utility, cargo and horse/livestock trailers. ifB members receive a 10% discount. Visit www.lowcosttrailersupplies.com/inFB and use coupon code infB1023.

t-Mobilemembers receive 12% off monthly recurring charges*, waived activation fees ($35 savings per line), and free or discounted devices with new activations. new customers call 1-866-464-8662 option 3, and existing customers call 1-877-453-8824. Provide ifB membership number and use promotional code 13032TmofAV. *exclusions apply.

avis save up to 10%. Call 1-800-422-3809 or visit www.avis.com and use AWd #A298814.

Budget save up to 10%. Call 1-800-897-9454 or visit www.budget.com and use BCd #y775714.

choice hotels save 20% off your next stay. Advance reservations required. discount cannot be combined with any other offer. Call 1-800-258-2847 or visit www.choicehotels.com and use sos #00800031.

indy Park ride & Flyoffering preferred parking rates that are significantly lower than on-airport parking. To take advantage of these rates, simply identify yourself as an indiana farm Bureau member. you may be asked to provide your ifB membership card.

theme Park/ attraction Discountsfarm Bureau offers discounts to stretch your entertainment dollars with savings at sea World, Busch gardens, Kings island, newport Aquarium, Holiday World, Conner Prairie and more. Call us at 1-800-777-8252 or visit the members only section at www.infarmbureau.org for additional information.

wyndham hotel Group save up to 20% off the best available rate at more than 7,000 properties. Call 1-877-670-7088 and use ifB id #64013. Advance reservations required. “Best Available rate” is defined as the lowest rate publicly available to consumers on the internet.


Autumn harvest yields healthy, hearty recipes

Busy fall schedules call for quick and easy meals and snacks. Take advantage of the season’s bounty of green, red and orange fruits and

vegetables, and you’ll realize benefits beyond simple and fast preparation.

These colorful, nutrient-rich and disease-fighting foods are important for everyone in the family, from Grandma and Grandpa to Mom and Dad, teenagers and toddlers.

Pork Tenderloin With Zesty Cranberry Sauce offers a double benefit. Indiana is one of the largest pork-producing states, so choosing this high-quality protein food supports the local economy. The other benefit is its heart-healthy profile. Pork tenderloin is just as lean as boneless, skinless chicken breast with only 2.98 grams fat in a 3-ounce cooked serving! Five other pork cuts are leaner than a chicken thigh: boneless top loin chop, top loin roast,

center loin chop, sirloin roast and rib chop.Cranberries also pack a nutritional punch.

You can enjoy them year round by buying extra bags of fresh, in-season cranberries to freeze in zippered plastic bags.

Even the fussiest eater will find it easier to eat more fruits and vegetables when they’re served a new way. Eating an entire apple or pear becomes a “piece of cheesecake” if you dunk slices in this decadent Pumpkin Cheesecake Dip with a fraction of the fat and calories found in typical cheesecake.

Oven Roasted Fall Vegetables take on a whole new identity when cooked with high heat and only a little olive oil and seasoning. Broccoli, cauliflower and Brussels sprouts develop a slightly sweet, caramelized flavor and a crisp-soft texture that’s hard to resist. So go ahead. Enjoy seconds. After all, vegetables have this dietitian’s seal of approval!

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 power-walking. A link to her blog, "The Dietitian Does Dessert ... Breakfast, Lunch and Dinner, Too" is at www.kimgaleaz.com.

Fall FeastSTORY AND RECIPES BY Kim Galeaz

PHOTOGRAPHY BY Jeffrey S. OttoFOOD STYLING BY Betsy Williams

EAT in

SMART AND FLAVORFUL EATING

pork Tenderloin with Zesty Cranberry sauce• Lean pork is high in protein,

B vitamins and a good source of potassium and zinc.

• Cranberries are an antioxidant super-food and may boost HDL “good” cholesterol levels.

Oven Roasted Broccoli, Cauliflower or Brussels sprouts• Considered three of the most

nutrient-rich vegetables, they are rich in potassium, fiber, Vitamins A, C, K, and powerful bone health and cancer-fighting antioxidants.

pumpkin Cheesecake dip with Fall Fruits• Pumpkin is one of the richest

sources of Vitamin A and

antioxidants beneficial for improved joint and eye health.

• Apples are rich in fiber and quercetin, an antioxidant to fight Alzheimer’s disease and certain cancers. Leave the skin on – unpeeled apples have 45 percent more fiber and antioxidants.

• Pears are rich in cholesterol-lowering fiber and epicatechin, an antioxidant combating the negative effects of aging.


Oven roasted Fall vegetables

6 cups small, bite-size fresh broccoli or cauliflower florets or 1½ to 1¾ pounds fresh brussels sprouts, brown ends trimmed and yellow leaves removed

2 to 3 tablespoons extra virgin olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

2 garlic cloves, finely minced*

¾ teaspoon crushed red pepper*

*broccoli and cauliflower only

Preheat oven to 425°F. toss broccoli, cauliflower or Brussels sprouts in a large bowl with olive oil, salt and pepper. If roasting broccoli or cauliflower, add garlic and crushed red pepper; toss well to thoroughly coat all pieces. coat a shallow baking pan (10x15x1-inch jelly roll pan) with cooking spray and arrange vegetables in single layer. For broccoli or cauliflower, roast 10 to 15 minutes or until slightly tender and starting to brown but not burn. For Brussels sprouts, roast 25 to 30 minutes or until sprouts are tender inside and slightly crispy outside. Stir vegetables once during cooking time. Serve immediately.

makes 4 to 6 servings.


Pumpkin cheesecake Dip with apples & Pears

1 package (8 ounces) neufchatel 1/3-less-fat cream cheese

1 can (15 ounces) pure pumpkin

½ cup firmly packed brown sugar

1½ teaspoons pumpkin pie spice

Apples, pears and Asian pears, cut into thick slices

combine cream cheese, pumpkin, brown sugar and pumpkin pie spice in a food processor until thoroughly blended. chill at least one hour before serving. Serve with slices of fresh pears, apples and asian pears.

makes about 2 ¾ cups dip (11 servings of ¼-cup each)

Pork tenderloin With Zesty cranberry Sauce

pORk

2 pork tenderloins, about 2 to 2½ pounds total

1½ teaspoon dried oregano

1 teaspoon salt

2 teaspoons ground black pepper

½ teaspoon chili powder

sAuCe

1 bag (12 ounces) fresh or frozen cranberries

1 cup apple cider

1 cup firmly packed dark brown sugar

1 can (8 ounces) crushed pineapple in natural juice

Zest and juice from one lime (about 2 teaspoons zest and 2 tablespoons juice)

½ of a large jalapeño pepper, finely minced*

½ teaspoon ground cumin

3 tablespoons finely chopped cilantro

*use more jalapeño for hotter, spicier sauce

Preheat oven to 425°F. trim excess fat from pork if necessary. Stir together oregano, salt, pepper and chili powder in a small bowl. rub over pork, completely coating both tenderloins with spice mixture. Place tenderloins in a shallow pan. roast uncovered, about 20 to 30 minutes, or until thermometer reaches 155°F to 160°F in thickest portion of tenderloin. Let rest 10 minutes before slicing.

While the pork roasts, prepare cranberry sauce. In a medium saucepan over high heat, bring cranberries, apple cider and sugar to a boil. reduce heat to medium and stir in entire can of pineapple, lime zest, lime juice, minced jalapeno and cumin. continue boiling gently, stirring occasionally, until slightly thickened and cranberries pop, about 10 to 15 minutes. remove from heat, stir in cilantro and set aside to cool slightly. Serve warm or at room temperature with roasted pork tenderloin.

Serves 6 to 8.

SMART SELECTION & STORAGE

ApplesChoose firm, shiny and smooth-skinned apples with intact stems and fresh smell, not musty. Refrigerate in a plastic bag away from foods with strong odors. Use within three weeks.

What’s the best snacking apple? Just about any variety – Braeburn, Cameo, Cortland, Empire, Fuji, Gala, Ginger Gold, Golden Delicious, Granny Smith, Honey Crisp, Jazz, Jonagold, McIntosh, Cripps Pink and Red Delicious.

pearsStore firm, unripened pears in a paper bag at room temperature. Refrigerate ripe pears.

What is an Asian pear? Like a cross between apples and pears with smooth skin and yellow-brownish color, they’re crisp, juicy and slightly sweet. Select fragrant and unbruised fruit with little or no brown spots.

Store one week at room temperature or up to three months refrigerated.

Fall vegetablesChoose odorless broccoli heads with tight, blue-green florets. Refrigerate and use within three to five days. Choose firm, compact bright green Brussels sprout heads. Refrigerate in plastic bag up to one week. Choose cauliflower with compact, white florets and minimal brown spots. Refrigerate in plastic bag up to five days.



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Yearlong anniversary celebration wraps up

STORY BY Amy D. Kraft, Public Affairs Specialist

Indiana Farm Bureau Insurance celebrated its 75th anniversary on Oct. 17, 2009. The company, known

for its strong values and commitment to customer service, continued that tradition throughout the celebration.

The yearlong commemoration kicked off on Oct. 16, 2009, with an event at the company’s Indianapolis home office. Employees, past and present officers, and directors gathered in the atrium to hear dignitaries from the Indiana Department of Insurance, Indianapolis Mayor Greg Ballard’s office, the Indiana Department of Agriculture and the Indiana Secretary of State’s office celebrate the company’s success and longevity.

The company received proclamations from both Ballard and Gov. Mitch Daniels. Indiana Farm Bureau President Don Villwock and CEO Jerry Canada addressed the crowd and discussed the company’s rich history and abundant future.

So that all of employees could share in the observance, each of Farm Bureau’s 135 offices held its own celebration during the month of October. Each office enjoyed a cake decorated with the 75th anniversary insignia, refreshments and camaraderie.

Indiana Farm Bureau Insurance was honored in early 2010 when the

Indiana General Assembly passed a resolution congratulating the company on its milestone. Throughout the year, several county offices received proclamations from their local mayors as well.

The company held raffles, contests, and other events for employees and agents throughout the year to maintain the momentum of the celebratory occasion. Additionally, the company observed its 75th anniversary during the 2010 Indiana State Fair by holding contests for fairgoers, participating in

the daily tractor parade and supporting Indiana Farm Bureau with its Farmers’ Day traditions.

The year’s events focused on the stability of Indiana Farm Bureau Insurance and its strong reputation for service in the community. Staff members documented the 75th anniversary celebration activities in order to preserve the company’s historic year and to serve as reference for future anniversary celebrations.

As Villwock said, “I look forward to celebrating the 100th with all of you.”

inSURANCE

celebrating 75 years!


Ready your garden for spring by cleaning, tilling and planting this fall

every farmer knows the importance of enriching the soil and preparing a seed bed

for planting. We gardeners benefit from the same practices: cleaning of debris, tilling, amending the soil and fall planting.

CleAnuP TImeLet’s start our fall gardening by

cleaning up the vegetable garden, moving plants and veggies to the compost pile. Next, enrich the soil by working in organic matter, including your compost or well-rotted manure, leaves or grass clippings to maintain good moisture retention and add nutrients. Leaves work as food for garden soil. Mow the fallen leaves on the lawn (it may take several passes if leaves are thick). As a bonus, you have

fertilized the grass too. Don’t have many big trees? On garbage day you'll find lots of bags free for the taking!

geT seT For sPrIngFall is a great time to start a new

planting area. Use the same process of tilling and feeding. Then leave the garden rough-tilled to expose any insects and weed seeds to the winter elements. Come spring, while your neighbor is waiting for the soil to dry out to turn under, you will be set to plant.

Peonies may have botrytis blight, hosta leaves may have slug eggs, and other plants may have disease or other damage as well, so cut the diseased areas off and put in the garbage to reduce chances of infestation from fungi and bacteria next year. By

removing all the plant debris, we also eliminate places for insects to overwinter.

Cutting back other perennials is optional for you. Some gardeners like to leave plants standing, just for winter interest or to feed wildlife. Who doesn’t love to see goldfinches feasting on purple coneflower seedheads in January?

bulbs APlenTyThis month, plant lots of spring-

flowering bulbs – and when planting bulbs I recommend that you think in hundreds. Select large, firm, healthy bulbs and plant them three times as deep as the bulb is high. Add some bone meal when planting. Bone meal is high in phosphorus, which will encourage root development. Deer love to eat my tulips and crocus, but they leave daffodils alone (poisonous to them).

Consider trying some of the minor bulbs. Snow drops start blooming in February. Anemia blanda, also known as “glory of the snow,” and squill planted in a drift produce a blue river of small flowers. Bulbs will happily multiply without any work on your part, bringing years of spring color to your yard.

Fall work is done. See you at the coffee shop!

in THE GARDEN

Prepping & Planting

STORY BY Colletta Kosiba

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• Lowstart-upcost

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AbouT The AuThorColletta Kosiba of Hancock County has been a naturalist at eagle Creek Park in indianapolis for 15 years. she is an advanced master gardener and president of the Hendricks County master gardeners’ Association. she became a master naturalist in 2008, received a gold Level master gardener status for more than 1,500 volunteer hours teaching gardening programs and won the 2007 Honeywell Award for excellence in Horticulture presented by the department of Horticulture and Landscape design at Purdue university and the state garden Club of indiana. “Colletta’s gardens” have also been featured on Channel 8 television.

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Indiana Farm Bureau members are welcome to submit photos for the IN Focus page. To submit a photo via e-mail, send a high-resolution JPEG (4x6 inches at 300 dpi) to [email protected] along with your name and location. To submit a photo via mail, send the photo to: My Indiana Home, Reader Photos, P.O. Box 1290, Indianapolis, IN 46206-1290. You can also add your Indiana photos to our Flickr group at www.flickr.com/groups/myindianahome.

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!

PHoTo suBmiTTed By LindA AKers, Pine ViLLAge, in

PHoTo suBmiTTed By gLenn And Jo russeLL, norTH sALem, in PHoTo suBmiTTed By KATHy riCHArdson, noBLesViLLe, in

PHoTo suBmiTTed By ALAnA suTHerLin, greenCAsTLe, in

in FOCUS

PHoTo suBmiTTed By Tom And BeTH CuLP, PorTAge, in

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Documents

Fall 2010, My Indiana Home