It's all happening July 12 at the World Shooting and Recreational Complex near Sparta.  Hundreds of shooters from the Midwest will enjoy a weekend of competition while participating in the "Pull for Agriculture Education".  The event will benefit Illinois Ag in the Classroom projects state wide.  For more information click here or contact Lesley Walker at 309-557-2225

In light of the devastating floods battering parts of America’s Grain Belt, Case IH and its dealers are poised to lend a hand and some financial support. “If you farm in one of the many flooded counties declared a federal disaster area, we want to ease your burden and get you back in your fields,” says John Koetz, Case IH senior director of marketing. 
In cooperation with its financial services partner, CNH Capital, Case IH will work with affected producers, where possible, to revise existing payment plans, or to replace flood-damaged equipment and provide special financing. 
“We understand the hardships you’re facing, and the enormity of this situation, and we want to help. If you’re a Case IH customer who’s currently financing equipment with CNH Capital and anticipate problems making your next scheduled payment(s), see your local Case IH dealer to discuss your situation,” Koetz adds. “We will work to help you through this difficult time.
“If flood damage has forced you to replace lost equipment with new machinery, Case IH can help you here, too,” Koetz continues. “We’re offering special financing to qualifying customers who live in flood disaster areas, allowing you to get the equipment you need now and not be forced to wait for the insurance check. Your Case IH dealer will have all the details.”
Case IH Parts & Service and CNH Capital are also offering extended financing terms. “Many producers are going to need replacement parts to get equipment in shape now, and we want to help make that happen,” says Eric Bippus, CNH vice president of sales & marketing for parts and service. “Again, ask your Case IH dealer for more details on how we can help you get back in the field.”
According to Koetz, “At Case IH, we want producers free to focus on what’s most important – caring for your family, rebuilding your home, and your operation. Now’s the time to recover, rebound and replant.”

Case IH is a global leader in agricultural equipment, committed to collaborating with its customers to develop the most powerful, productive, reliable equipment – for those who demand more. With headquarters in the United States, Case IH has a network of dealers and distributors that operates in over 160 countries. Case IH provides agricultural equipment systems, flexible financial service offerings and parts and service support for professional farmers and commercial operators through a dedicated network of professional dealers and distributors. Productivity enhancing products include tractors; combines and harvesters; hay and forage equipment; tillage tools; planting and seeding systems; sprayers and applicators; and site-specific farming tools. Case IH is a brand of CNH (NYSE: CNH), a majority-owned subsidiary of Fiat Group (FIA: MI).

It's that time of year again and this year is no different.  The Sangamon County Fair really kicks off the summer season and I'll be there in just a little bit.  The sheep show is going on now and hopefully I'll have some results for you at noon.  Come out and enjoy the fun.  Click here for more information on the fair.  I'll see you there!!

As many families begin to enjoy the long days of summer, consider taking just a few hours to learn about potential hazards and how to keep your family safe at the Farm Bureau Farm Safety Day Camp on June 27.

Hosted by the Sangamon County Farm Bureau Young Leaders and co-sponsored by Stone Seed, the Farm Safety Day Camp will be held at the Sangamon County Fair located in New Berlin. Thanks to our sponsors there is no fee.

It is important for all children and parents to learn about farm safety and at this Farm Safety Day Camp, participants will take part in eight different stations demonstrating animal safety, fire safety, grain bin safety, chemical safety and more!

Children ages 6-18 are encouraged to attend. For a copy of the flier and registration form, go to www.sangamonfb.org, under “Ag in the Classroom.” Registration begins at 8:30 and the event begins at 9:10 am. If you have any questions call the Farm Bureau office at 217.753.5200.

As promised - Pike County is looking for your help.  If you can help sand bag or have bales of straw you can donate to help protect the levee please call Scott Roderick at 217.285.2233. 

FACT SHEET: KEEPING FOOD SAFE DURING AN EMERGENCY

June 2008

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABCD's of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 ºF and frozen food at or below 0 ºF. This could be difficult when the power is out. Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency by having items on hand that don't require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours-have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together-this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 ºF or below; the freezer, 0 ºF or lower. If you're not sure a particular food is cold enough, take its temperature with a food thermometer.

To view tables: http://www.fsis.usda.gov/Fact_Sheets/Keeping_Food_Safe_During_an_Emergency/index.asp
REFRIGERATOR FOODS
When to Save and When to Throw It Out
General Rule: As long as the power has been out less than 2 hours, all foods will be safe.
FOOD    Held above 40 ºF for over 2 hours
MEAT, POULTRY, SEAFOOD
Raw or leftover meat, poultry, fish, or seafood; soy meat substitutes Discard Thawing meat or poultry Discard
Meat, tuna, shrimp, chicken, or egg salad       Discard
Gravy, stuffing, broth  Discard
Lunchmeats, hot dogs, bacon, sausage, dried beef        Discard
Pizza - with any topping        Discard
Canned hams labeled "Keep Refrigerated" Discard
Canned meats and fish, opened   Discard
CHEESE
Soft Cheeses: blue/bleu, Roquefort, brie, Camembert,  cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel; queso blanco, queso fresco Discard
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano        Safe
Processed Cheeses       Safe
Shredded Cheeses        Discard
Low-fat Cheeses    Discard
Grated Parmesan, Romano, or combination (in can or jar) Safe DAIRY Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, egg nog, soy milk Discard
Butter, margarine       Safe
Baby formula, opened    Discard
EGGS
Fresh eggs, hard-cooked in shell, egg dishes, egg products Discard
Custards and puddings   Discard
CASSEROLES, SOUPS, STEWS        Discard
FRUITS
Fresh fruits, cut    Discard
Fruit juices, opened    Safe
Canned fruits, opened   Safe
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates     Safe
SAUCES, SPREADS, JAMS
Opened mayonnaise, tartar sauce, horseradish Discard if above 50 °F for over 8 hrs.
Peanut butter   Safe
Jelly, relish, taco sauce, mustard, catsup, olives, pickles     Safe
Worcestershire,  soy, barbeque, Hoisin sauces   Safe
Fish sauces (oyster sauce)      Discard
Opened vinegar-based dressings  Safe
Opened creamy-based dressings   Discard
Spaghetti sauce, opened jar     Discard
BREAD, CAKES, COOKIES, PASTA
Bread, rolls, cakes, muffins, quick breads, tortillas Safe
Refrigerator biscuits, rolls, cookie dough      Discard
Cooked pasta, rice, potatoes    Discard
Pasta salads with mayonnaise or vinaigrette     Discard
Fresh pasta     Discard
Cheesecake      Discard
Breakfast foods - waffles, pancakes, bagels     Safe
PIES, PASTRY
Pastries, cream filled Discard
Pies - custard, cheese filled, or chiffon; quiche       Discard
Pies, fruit     Safe
VEGETABLES
Fresh mushrooms, herbs, spices Safe
Greens, pre-cut, pre-washed, packaged   Discard
Vegetables, raw Safe
Vegetables, cooked; tofu        Discard
Vegetable juice, opened Discard
Baked potatoes  Discard
Commercial garlic in oil        Discard
Potato Salad    Discard

To view tables: http://www.fsis.usda.gov/Fact_Sheets/Keeping_Food_Safe_During_an_Emergency/index.asp
FROZEN FOOD
When to Save and When To Throw It Out
FOOD    Still contains ice crystals and feels as cold as if refrigerated        Thawed.
Held above 40 ºF for over 2 hours
MEAT, POULTRY, SEAFOOD
Beef, veal, lamb, pork, and ground meats Refreeze Discard
Poultry and ground poultry      Refreeze        Discard
Variety meats (liver, kidney, heart, chitterlings)      Refreeze        Discard
Casseroles, stews, soups        Refreeze        Discard
Fish, shellfish, breaded seafood products       Refreeze. However, there will be some texture and flavor loss.  Discard
DAIRY
Milk  Refreeze. Might lose some texture. Discard
Eggs (out of shell) and egg products    Refreeze        Discard
Ice cream, frozen yogurt        Discard 
Cheese (soft and semi-soft)     Refreeze. Might lose some texture.      Discard
Hard cheeses    Refreeze     
Shredded cheeses        Refreeze        Discard
Casseroles containing milk, cream, eggs, soft cheeses   Refreeze        Discard
Cheesecake      Refreeze        Discard
FRUITS
Juices  Refreeze. Discard if mold, yeasty smell, or sliminess develops.
Home or commercially packaged   Refreeze. Will change texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops.
VEGETABLES
Juices Refreeze  Discard after held above 40 ºF for 6 hours.
Home or commercially packaged or blanched       Refreeze. Might suffer texture and flavor loss. Discard after held above 40 ºF for 6 hours.
BREADS, PASTRIES
Breads, rolls, muffins, cakes (without custard fillings) Refreeze
Cakes, pies, pastries with custard or cheese filling    Refreeze        Discard
Pie crusts, commercial and homemade bread dough Refreeze. Some quality loss might occur.        Refreeze. Quality loss is considerable.
OTHER
Casseroles - pasta, rice based     Refreeze     Discard
Flour, cornmeal, nuts   Refreeze     
Breakfast items - waffles, pancakes, bagels     Refreeze        
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods)  Refreeze        Discard

For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.

Consumers also can ask safe food handling questions by logging on to FSIS' online automated response system called "Ask Karen," on the Food Safety and Inspection Service's Web site, http://www.fsis.usda.gov/. E-mail inquiries can be directed to mailto:hMPHotline.fsis@usda.gov. Additional information about food safety and emergency preparedness can be accessed on FSIS' Web site at http://www.fsis.usda.gov/Fact_Sheets/Emergency_Preparedness_Fact_Sheets/index.asp.