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At the end of May, I had the opportunity to host Registered Dietitian (RD), Amber from Stirlist.com, to come visit our family farm, learn about farming, talk about why we use GMOs & biotechnology on our farm and share with her one of my favorite recipes.  Here is an excerpt from her blog post, and find my recipe below!
 
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A few weeks ago I had the opportunity to spend the morning with Lana Hoffschneider and tour her family farm. Lana is a mother of 3 adorable children, she has her degree in agribusiness, and she grew up working on her family’s dairy farm. Lana and her husband Chad live on a farm near Waco, Nebraska. They farm alongside three other families including Chad’s father, cousin, and uncle. In addition to being a stay at home mom, she is a volunteer for CommonGround Nebraska and helps out daily around the farm. They farm soy, corn, and raise cattle. The day I dropped by for a visit, the kids were out of school that day due to a recent tornado that had caused damage to the area. Yet another fun part about farming is that your product is at the mercy of mother nature.
 
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I asked the children what they liked best about growing up on a farm. Lana’s oldest daughter quickly shouted out, “All of it!” Cora told me her favorite part was harvest time and throwing the corn husks up in the air. That would probably be my favorite part too, Cora!
 
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We started our journey by heading out to see the equipment that is used for planting. Planting usually takes about 2 weeks and is a pretty labor intensive process. The planter (shown below) can hold about 120 bags or bushels, which translates to a whole lotta corn. (That’s very scientific, I know) Alright, one bushel is about 35 liters. The seed comes from their seed dealer and they can either purchase by the bag or by the crate. One bag of seed is enough for 2.5 acres and costs about $250-300/bag. FYI, an acre is about the size of a football field.
 
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We talked a lot about the recent attacks on farmers by popular brands such as Panera and Chipotle, and I asked her about how she would feel if somebody called their farm a “factory farm.” She said, “I don’t want people to see us as monsters. It bothers me when people say that. What makes a farm a factory farm? Using large equipment? We use equipment to be more efficient, which reduces waste. Why in the world would we want to return back to what we did 100 years ago? We can’t produce enough food without the advantage of economy of size. It’s not bad to question where your food comes from, but you should base your food choices on fact, not fear.”
 

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I asked Lana why people are making food choices based on fear instead of fact. Lana replied, “People fear what they don’t know or understand.” She then described that because of activists turning to blogs and social media, it has caused terms like GMO (genetically modified organisms) or words like “hormones” and “antibiotics” to become buzzwords that stir up fear.  ”They are buzzwords that create fear of the unknown, but facts will dispel those fears if people are willing to look for the facts.” Perhaps you’ve heard about GMOs and have been led to think they are harmful? Did you know over1700 studies have confirmed the safety of GMOs? You can check out this article and series from the Omaha World Herald to learn more.

Lana also said that her confidence in grocery stores has greatly increased since she started volunteering for CommonGround Nebraska. She actually buys all of their food from the grocery store (except the meat that comes form their own cattle in the feedlot) because she’s confident that the grocery store provides safe, healthy, and nutritious food.

Read Amber’s full blog here!

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INGREDIENTS
  • 1 small white onion (diced)
  • 1 small red bell pepper (diced)
  • 1 small green pepper (diced)
  • 1 stick butter
  • 1 package jiffy corn muffin mix
  • 1 cup shredded cheddar cheese
  • 1 cup light sour cream
  • 4 oz light cream cheese
  • 2 cans no salt added corn (drained)
  • 3 eggs
 
INSTRUCTIONS
  1. Preheat oven to 350
  2. Melt 2 Tb butter over medium heat and then sauté onions and peppers. Cook and set aside to cool.
  3. In a mixing bowl combine leftover butter (6 TB), corn muffin mix, cheese, light sour cream, light cream cheese, the 2 cans of drained corn, and eggs. Add sautéed onions and peppers.
  4. Pour mixture into greased casserole dish, 9 x 13 pan.
  5. Bake 50-55 minutes.




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