Add interest (and nutrition) to your salads with a different type of green. The traditional, common iceberg is making way for the rich, deep greens of kale, arugula, collards and spinach – and here are a few recipes for fun, flavorful salads.
Nationwide, roughly 24 million pounds of horseradish roots are ground and processed each year to produce some 6 million gallons of prepared horseradish. Illinois grows the lion’s share.
AgrAbility Unlimited is a program that helps Illinois farmers overcome disabilities and return to work.
When Al Berg opened Al’s Café & Creamery in Elgin in 1981, it quickly became a favorite with the locals for its hand-blended malts. Thirty years later, Al’s is still serving up the same rich malts made with high-quality ice cream, but it has also become a destination for creative cuisine made with fresh, seasonal produce.
Did you know Illinois is home to 91 wineries and 450 vineyards encompassing 1,115 acres of grapes across the state? Learn more about wine and wineries with these fun facts.
No one knows what caused a glacier to stop in the heart of Illinois thousands of years ago, depositing a massive mound of dirt and rock. But those who stop here today discover that history blooms on Elkhart Hill.
A new initiative has mapped low-income communities without ready access to healthy and affordable food across the state. Find out if you’re near one of these food deserts with a locator tool by the USDA.
Quaker Oats donated a high-temp pasteurization unit to the University of Illinois College of Agricultural, Consumer and Environmental Sciences’ Department of Food Science and Human Nutrition.
Illinois Farm Families takes suburban moms onto Illinois farms to help them learn about the realities of farming.
A Yorkville, Illinois, soybean farmer was part of a team that helped send soy flour to families in Afghanistan.
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