Winter 2012-13, My Indiana Home

A Toy StoryVeach's Imagination Station celebrates 75 years

Staying InnIndiana's state park inns promise winter fun and value

A mAgAzine for indiAnA fArm BureAu memBers

my-indiana-home.comWinter 2012-13

FeATureS

8From Gas to GlassKokomo Opalescent Glass builds unbreakable reputation

12Sustainable StewardshipIndiana hog farm commits to environmental efforts

16A Toy StoryChildren of all ages climb aboard the imagination-inspired Veach’s Toy Station

DepArTmenTS

6 In Almanac How will the drought affect you?

20 Eat In Dip recipes perform double duty

24 Travel In Stay ‘inn’ at Indiana state parks

30 In the Garden A gift guide for gardeners

31 In Focus Reader photos sent in by you

32 Insurance New tool provides convenience for customers

winter 2012-13

On The cOVer Abe martin Lodge at Brown County state Park in nashvillePhoto by Jeff Adkins

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VOlume 3, number 2

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

Web Designer/Developer Diane Brewer

Administrative Assistant Charla Buis

content Director Jessy Yancey

project manager Blair Thomas

proofreading manager Raven Petty

content coordinator Rachel Bertone

contributing Writers Carol Cowan, Kim Galeaz, Susan Hayhurst, Celeste Huttes, Colletta Kosiba, Margie Monin Dombrowski

creative Services Director Christina Carden

Senior Graphic Designers Stacy Allis, Laura Gallagher, Jake Shores, Vikki Williams

creative Technology Analyst Rebecca Ary

photography Director Jeffrey S. Otto

Senior photographers Jeff Adkins, Brian McCord

Staff photographers Todd Bennett, Michael Conti

Web creative Director Allison Davis

Web content manager John Hood

Web Designer II Richard Stevens

Web Development lead Yamel Hall

Web Developer I Nels Noseworthy

Ad production manager Katie Middendorf

Ad Traffic Assistants Krystin Lemmon, Patricia Moisan

I.T. Support Technician Daniel Cantrell

Accounting Diana Guzman, Maria McFarland, Lisa Owens

executive Secretary Kristy Duncan

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

Sr. V.p./Agribusiness publishing Kim Newsom Holmberg

V.p./Visual content Mark Forester

V.p./external communications Teree Caruthers

V.p./content Operations Natasha Lorens

controller Chris Dudley

Distribution Director Gary Smith

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 2157-1465 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, P.O. Box 1290, Indianapolis, IN 46206-1290.

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FArmO christmas Tree Some 200 farms in Indiana produce more than 200,000 Christmas trees each year. Go online to my-indiana-home.com/christmas-trees to find an Indiana tree farm near you.

my-indiana-home.comConnect to your food, your farmers and a uniquely Hoosier lifestyle

FOOD TrAVel FArmS hOme & GArDen my InDIAnA

FOODDeck the Table Find dozens of recipes perfect for holiday parties and potlucks at my-indiana-home.com/holiday-food.

4 my Indiana home Indiana Farm Bureau Winter 2012-13 my-indiana-home.com 5

’Tis the season to deck the

tables with new recipes and old

favorites.

1. Get into the holiday spirit at Jasper O’Tannenbaum Days.

2. Spend the night at a state park inn, such as Abe martin lodge in nashville.

3. Let your sweet tooth be the guide on the cookie recipe Trail in hendricks county.

4. Connect with your inner child at Veach’s Toy Station in richmond.

5. Learn how to make stained glass on a tour of Kokomo Opalescent Glass.

6. Discover how a pig farm in Wheatfield cares for both its animals and the environment.

I learned to love all things persimmon while we lived in southern Indiana. Cannot get it up here [in northern Indiana] and so miss that flavor!

Jan harshmanvia Facebook

The first time I ate persimmon pudding was at Indiana university Kokomo in a folklore class. A guy named John made and shared it with the class about 25 years ago. I liked it! They are like mushrooms, hard to get and expensive if you have to buy the pulp!

Judi barnettvia Facebook

We have two persimmon trees, one Japanese and one American. The critters keep beating me to the fruit. Can I pick them and let them ripen on the window sill as I would a tomato?

David Kernvia my-indiana-home.com

Response from persimmon grower Jerry Lehman: Sorry to say, but once the persimmon is picked, the ripening process basically stops. The cause of astringency is a chemical compound that absorbs moisture in the mouth but becomes insoluble in the mouth when ripe. However, if picked very shortly before ripening, the fruit can be placed in a container along with an apple or two, and it will ripen. In Japan, they ripen Asian persimmons by placing them in used sake barrels. In China, they ripen them overnight using a complicated warm water-bath process. The bad news is persimmons ripened off the tree don’t develop the persimmon flavor as those that ripen on the tree and then drop to the ground.

We love hearing from you, whether by email, comments on our website, my-indiana-home.com, or even a tweet or Facebook post. In many cases, your notes can help us improve the experience of other readers or website visitors, so please keep them coming!

Do you have a question about something you read in My Indiana Home? Send questions, feedback and story ideas to [email protected].

In BOx

In This Issue

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Grower Jerry Lehman strives to commercialize the seasonal fruit

W hen leaves start to turn brilliant colors in the fall, thoughts of favorite autumn foods come to mind. For many in Indiana, persimmon pudding and

persimmon cookies are at the top of the list.Terre Haute grower Jerry Lehman’s freezer is

brimming with persimmon pulp always ready for

his family’s beloved desserts. To say he’s passionate

about persimmons wouldn’t be an exaggeration. In

fact, Lehman is so enthusiastic about the globular,

bright orange fruit that he has dedicated his retirement,

nearly 15 years, to developing a persimmon tree that

can be commercially produced in the United States.FROM FARM TO ORCHARDRaised on a farm in Berne, Lehman’s family instilled

in him persistence and patience, traits key to starting his

orchard in southwestern Vigo County and growing it to

nearly 1,000 trees.Lehman and his wife, Barbara, use golf carts to

traverse the orchards. He can cite the type of tree,

planting date and fruit characteristics as if giving

information about his grown children. “Though there are about 20 farms producing

persimmons in Indiana, there are no commercial

persimmon growers like there are commercial apple

orchards,” Lehman explains. “In my experimental orchard,

I’m trying to develop a viable American persimmon tree

with hardiness and quality. My goal is not to mass produce

the fruit but work toward commercializing the American

persimmon to benefit consumers and provide another

avenue of income for Hoosier farmers.”Much of Lehman’s 85-acre orchard is planted in

American persimmon trees, but Asian persimmon

trees have also been grown from seeds and cultivated

in open pollination. They, too, dot his landscape and

have been backcrossed to American trees. “The Asian fruit is really good and sweet and red in

color,” says Lehman, the first fruit producer to import the

Asian-American hybrid to the United States in 1992. Two

years later, he became the second to grow and test the

viability of the hybrid.“My zest for growing persimmons comes from my

mentor, the late Jim Claypool of St. Elmo, Ill.,” Lehman

says. “He was considered the most prolific persimmon

grower in the world.”Claypool had some 2,400 hand-selected, pollinated

trees and was looking for someone to carry on his work.

When he died, his family allowed Lehman to move about

100 of Claypool’s trees to his Hoosier farm.

PERSIMMONS

Story by Susan Hayhurst | Photography by Jeff Adkins

PASSIONAfor

Fall 2012

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Fall 2012

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12 my Indiana Home

Indiana Farm Bureau

I’d like to thank you for the excellent article on persimmons. I’ve had more phone calls and emails from this article than any other ever written. That is the kind of attention needed to help promote the lowly persimmon to commercial status someday for Indiana orchard operators.

Winter 2012-13 my-indiana-home.com 5

GOODEness GraciousMultitalentedCrisGoodeisthemastermindbehindtheGOODEnessGraciousblog,whereshecooksup“Goode”foodwithasideoflifestories.Writer,consultantandspeakerbyday,theIndianawifeandmomkeepsitlightandfunonherblog,whippingupeasyfamilymealsandsharingsupermommysecretslearnedfromraisingherdaughter,who’snow4.

Crisbeganbloggingin2009afterseeingthePioneerWoman’swebsite.Asalifelongjournalkeeper,shewasimmediatelydrawntothebloggingmediumandknewshewantedtosharealittleaboutherownexperiences.GOODEnessGraciousisalsoaresourceforbusymomslookingforano-nonsensewaytofeedtheirfamiliesandhavefundoingit.VisitCris’blogatwww.goodenessgracious.com.

Blog Spotlight

CisforCookieRecipesCelebratethesweetsideoftheholidayswithHendricksCounty’sannualHollyDaysCookieRecipeTrail.Visitanyofthedestinationsonthetrailforholidayshopping,refreshmentsandatasty,festivecookierecipetobakeandsharewithfriends.Participantscollectcookiecodesattrailspotsandenterthemintotheevent’swebsiteforafreedownloadoftherecipe.Formoreinformationandalistoftrailstops,visitmy-indiana-home.com/cookie-trail.

PayPremiumOnline,byPhoneJointhethousandsofclientswhopaytheirinsurancepremiumsonlineandoverthephone,securely,easilyandconveniently,24/7.ScanningtheQR(quickresponse)codeonourpaperinvoiceswithyoursmartdevicetakesyoudirectlytoourpaymentservicewebpage.Gotopage32tolearnabouttheOnlineAccountManagerthatallowsyoutomakeapayment,viewpolicyinformationandprintanautoIDcard.

45% Percentage of

the daily recommended

amount of vitamin C that one medium

potato contains.

7NumberofvarietiesofpotatoesgrownintheUnitedStates.

36NumberofstatesthatcommerciallygrowpotatoeswiththetopproducersbeingIdaho,WashingtonandWisconsin.

Potatoes provide more potassium than bananas. They also contain fiber and cancer-fighting antioxidants.

Whenselectingpotatoes,lookforspudsthatarewell-formed,smoothandfirm.Theyshouldn’thavediscoloration,cracksorsoftspots.Sources: USDA Census of Agriculture, U.S. Potato Board

Farm Facts Potatoes

IndIanaharvested2,288acres

ofpotatoesin2007.

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In ALMANAC

The 2012 O’Tannenbaum Days celebration takes place Nov. 30 through Dec. 2. Learn more about the event at www.visitduboiscounty.com.

Save the DatenoV. 30 - dec. 2

JoyoftheSeasoninJasperEmbrace the holiday spirit in Jasper at the annual O’Tannenbaum Days celebration. Greeted by an enormous Christmas tree, guests can visit downtown area stores to see artisans demonstrate quilting, woodcarving and pottery. Visits with Santa, carolers and carriage rides supply the magic of the season, while historic Jasper landmarks, such as the magnificent St. Joseph Church, offer tours and special performances.

NiceandSlowUsingaslowcookermaybeconsideredoneoftheeasiestcookingmethods,butherearesomehelpfultipstoenhanceflavorsandmakeyourslowcookerrecipeseventastier:•Brownmeats,poultryandotherproteinsbeforeaddingthemtotheslow

cooker.Thisbuildstheflavorofthedish.•Usedriedratherthanfreshherbsinslow-cookerdishes.Toenhancethe

flavorwithfreshherbs,addthemattheendofthecookingperiod.•Asageneralrule,dishescookedonlowcanbecookedsafelyonhigh

forhalfthetime.•Don’ttouchthatlid!Slowcookerscanlose20-30minutesofcooking

timewhenthelidisremoved.•Layeringredientssothatthedensestingredients(suchaspotatoes)and

ingredientsthattakethelongesttocookareonthebottom.Findmoretipsandrecipesatmy-indiana-home.com/slow-cooker.

FiguringOuttheDroughtItwasn’tagoodsummertobeafarmer–oranyonewithalawn–asIndianasufferedthedriestJunesince1988andoneofthehottestanddriestJulysonrecord.Thankfully,thePurdueExtension,theIndianaStateDepartmentofAgricultureandotherresourceshelpedfarmersandhomeownersworkwiththetoughconditions.However,consumersshouldn’tworrythatthedroughtwillbereflectedindrasticpricehikesatthegrocerystore.Anumberoffactorsaffectthecostoffood,withorwithoutadrought.Economistspredictfoodpriceswillincreasejusthalfapercentmorein2013thantheydidin2012.Beefpricesareexpectedtorisethemostduetohigherfeedgrainprices,butonlybyapercentmorethanlastyear.Formoreinformationonthedroughtandtipsonhowtodealwithitseffects,visitwww.in.gov/drought.

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story by Celeste Huttes | Photography by Brian McCord

When a 20-foot-high flame shot from a cornfield to light up the sky near Kokomo one October

night in 1886, it marked the beginning of the Indiana gas boom – and much more. That flame also sparked a 125-year legacy of light known today as the Kokomo Opalescent Glass company.

The company’s founder, Charles Edward Henry, was one of many entrepreneurs drawn to central Indiana by the discovery of natural gas. The fuel was so abundant that growing gas companies offered Henry free gas as an enticement to open the Opalescent Glass Works in Kokomo two years later.

These days, the company’s gas bill is substantially higher – up to $65,000 a month – and the name has changed to Kokomo Opalescent Glass. But the fundamentals remain the same.

Then as now, the company specializes in colored sheet glass. One of the company’s first shipments went to none other than Louis Comfort Tiffany of stained glass fame (see sidebar on page 11). Skilled artisans still

create that glass in the same location, in buildings that date back to the company’s 1888 opening. Descendants of the three local businessmen who purchased the business in 1891 are among the 35 people who work there today.

“We are America’s oldest art glass manufacturer, and one of only six in the United States,” says Cindy Locke, manager of the company’s gift shop, The Op Shop.

Kokomo Opalescent Glass, the only art glass factory that manufactures glass sheet by hand, uses time-honored techniques and recipes developed by its founders. Kokomo glass offers unparalleled color, clarity, texture and workability – qualities that made Tiffany a loyal customer and continue to draw artisans from around the world.

While stained glass is painted, sheet glass is created. The color goes all the way through the glass for a richer, more lasting effect. And those colors are nothing if not abundant. In fact, Kokomo Opalescent Glass offers an array of 22,000 colors, as well as seven densities (transparencies)

From Gas to GlASS

KokomoOpalescentGlassbuildsunbreakablereputation

If you Go

Kokomo Opalescent Glass is known around the

world, but it remains an undiscovered treasure for

many in Indiana. Learn more about Kokomo

Opalescent Glass, and find out why the company’s

tour was named the state’s best factory tour in 2011.

Tours are offered Tuesday through Friday at 10 a.m.

for $5 per person. Classes in stained glass, bead

making and shadow art are also available. For

more information, go to www.kog.com or call

(765) 457-8136.

Kokomo

Kokomo opalescent glass features a hot glass studio and a factory that produces and restores glass.

8 my Indiana home Indiana Farm Bureau

more online Visit my-indiana-home.com/glass

to view a quick video of Kokomo Opalescent Glass.

Winter 2012-13 my-indiana-home.com 9

and 19 textures – from rippled to mottled to marbleized.

“Each sheet is its own unique piece of art,” says Locke, who likes to introduce visitors to her favorite color (No. 111) while leading the company’s award-winning tour. Featuring a four-color mix of red, lime green, cobalt blue and white, No. 111 “is bright and bold … it has a lot of life to it.” Other colors offer a softer, watercolor-like effect.

Even after 33 years at the company, Locke’s job still offers daily delights, as she fields unusual and high-profile requests from all around the world.

“This is such an incredible place – you never know who you’ll end up talking to when you pick up the phone,” she says. “When Disney calls to place an order, I’m as excited as a 12-year-old, as if Mickey Mouse is going to

hit the (Glass) Trail

The Kokomo Opalescent Glass company is just one of the treasures you’ll discover when you follow the Indiana Glass Trail. The trail links five destinations in central and southern Indiana that share a tradition of glass art, from works by world-renowned glass artist Dale Chihuly to the artist next door. Explore dozens of studios, galleries, antique shops, museums, festivals and workshops along the Indiana Glass Trail. Visit www.indianaglasstrail.com for more information.

sandy Headrick gets hands-on lessons during a beadmaking class at the hot glass studio.

10 my Indiana home Indiana Farm Bureau Winter 2012-13 my-indiana-home.com 11

The Tiffany connectionOriginally known as Opalescent Glass Works, one of the company’s first customers was Louis Comfort Tiffany, whose name has become synonymous with sublime stained glass windows and lamps. Before Tiffany arrived on the scene, art glass was completely transparent (known as cathedral glass). But Tiffany had an unusual preference for imperfections in the glass.

Glassmakers at the time were reluctant to intentionally leave impurities in their glass, so Tiffany began making his own, using opalescent glass. (Any art glass that contains white is considered an opalescent.) As its name implies, Kokomo Opalescent Glass specializes in this uniquely American style of glass, earning a loyal fan in Tiffany. His “opalescent” proclivity and use of vibrant colors and strong textures continue to be hallmarks of Kokomo Opalescent Glass today.

be on the other end of the line.” Hosting an Arabian prince who

flew to Kokomo on a private jet in 1982 was nothing if not a surreal experience. And a rush job the company completed for Pope Benedict XVI still gives Locke goose bumps.

Hollywood comes calling on a regular basis, too. You can find Kokomo glass in the elf tower at the North Pole in The Santa Clause movie starring Tim Allen. And the lighting sconces that illuminate the mayhem as dinosaurs chase Ben Stiller in Night at the Museum – “They’re all Kokomo glass,” Locke says.

Kokomo Opalescent Glass is a favorite among artists doing restoration work. Locke recently filled an order that will help refurbish 130 stained glass windows used in the abandoned Ohio prison featured in The Shawshank Redemption, which is now open to the public for tours.

From a prison church to the Vatican, Locke estimates that 75 percent of the world’s churches contain Kokomo glass.

“It’s comforting … it soothes the soul,” Locke says. “Every time I go to

a church, I think ‘that’s glass blown at Kokomo glowing on me.’ ”

In 1998, the Kokomo Opalescent Glass company added a hot glass studio to create hand-blown and hand-cast art glass objects using its own celebrated glass.

You can take home some of that classic Kokomo beauty from The Op Shop, which offers tours and products, such as sun catchers, paperweights, memorial urns and awards.

“Our gift shop offers 100 percent American-made products that are made right here on the premises,” Locke says.

From Tiffany lamps to Frank Lloyd Wright homes, Navy Pier to the Vatican, Kokomo glass can be found in some of the world’s most beautiful places and pieces of art. Perhaps that’s because the glassmakers at this historic company make much more than glass – they summon sunlight, invite inspiration and beckon beauty.

And as the lasting legacy of Kokomo Opalescent Glass proves, beauty never goes out of style.

John o’donnell serves as Ceo of America’s oldest art glass company, founded in 1888.

Winter 2012-13 my-indiana-home.com 11

Winter 2012-13 my-indiana-home.com 13 12 my Indiana home Indiana Farm bureau

Sustainable StewardshipIndianahogfarmcommitstoenvironmentalefforts

story by Susan HayhurstPhotography by Brian McCord

Some consider farmers to be the first environmentalists. Today that idea continues to resonate with award-

winning modern pork operations, such as Pembroke Oaks Farm in Wheatfield.

This green business was named one of just four environmental stewards in the country by the National Pork Board and National Hog Farmer magazine.

Located in northwestern Indiana, Pembroke Oaks Farm is dedicated to providing an environmentally comfortable atmosphere for animals and employees alike, as well as incorporating state-of-the-art technology in its pig facilities.

Launched in 1995 as a 1,200-sow farrow-to-finish operation, Pembroke Oaks retooled and upgraded in 2006 to accommodate the growing industry for breeding pigs. Belstra Milling Co., a feed purveyor, also provides management and support services for Pembroke Oaks and the five other farms within the company’s structure.

malcolm deKryger is part owner of Pembroke oaks farm, a pig-breeding farm in Wheatfield that has been recognized on a national level for its eco-friendly endeavors.

Winter 2012-13 my-indiana-home.com 13

“The Wheatfield site now houses 2,400 sows producing 75,000 hogs annually,” says Jon Hoek, Pembroke’s production strategies officer. The weaned animals then move to the company’s St. Ann, Ill., site to finish growing before they’re sold.

FIne SWInePembroke Oaks’ 15 full-time

employees, as well as 85 others working at the rest of the farm sites, ensure commitment to animal care, environmental controls, and a safe and high-quality protein product is the highest priority.

“We are called to be environmental stewards for all our operations,” says Kurt Nagel, financial analysis and environmental compliance officer for Pembroke Oaks. “Everything we do is intentional.”

Pembroke Oaks makes certain the pigs are kept comfortable, too. “The barns operate with cool cells through the walls, thereby cooling pigs in the summer,” Nagel says. “We use heaters in the winter.”

The cooled walls also enable the operators to monitor water quality. Snout coolers, part of the air-controlling system, provide cool air comfort for hogs.

Even with high-end technology, the company constantly monitors efficiencies. “Our carbon footprint tells the tale,” Hoek says. “Where we used to feed 4 to 5 pounds of corn to make 1 pound of pork, we now feed 2.5 to 2.8 pounds of corn. The improved efficiency shows it takes 5,000 acres less corn to feed our pigs today than 30 years ago. Now, the 5,000 acres of corn can be used for other purposes.”

Hoek emphasizes their pigs’ genetic improvement occurs through natural selection and data collection, not through genetically modified organisms (GMOs).

A big pig AdventureA new endeavor, the Fair Oaks Pig Adventure – Legacy Farms, broke ground in summer 2012 near Fair Oaks Dairy Adventure in northern Indiana. The Pig Adventure is a joint effort between Fair Oaks Farms, Belstra Milling Co.’s Legacy Farms and Indiana Pork.

“Legacy [Farms] is being built in honor of our forefathers, when it was harder and more difficult to farm, but who helped shape how the industry has evolved,” says Jon Hoek, production strategies officer for Pembroke Oaks Farm, also under the Belstra umbrella.

The site will be a nonprofit, educational experience with the goal of teaching kids – and adults – about modern farming.

“Over 400 people at a time will be able to view what modern farming is about from skyboxes above the production floor,” Hoek says. “The effort marries two major economic forces in Indiana – ag and tourism.”

Fair Oaks Pig Adventure is slated to open to the public in summer 2013.

environmental controls, such as cooling cells in the summer and heaters in the winter, help keep the animals comfortable. even the manure gets recycled into nutrient-rich fertilizer to help grow crops in nearby fields.

14 my Indiana home Indiana Farm Bureau Winter 2012-13 my-indiana-home.com 15

GOInG GreenThe farm cautiously watches all

aspects of production – even the manure output, which gets recycled into nutrient-rich fertilizer. The manure in the pits under the hog barns becomes fertilizer in the spring and fall to supply nutrients to the soil in nearby fields, which contributes to the following year’s corn crop.

“We make sure things run correctly from a management standpoint and through the manure application process,” Nagel says. “We’re aware of our neighbors and make sure there is little odor when the manure is injected in area fields. Nutrient content boosts next year’s crops.”

One of Pembroke Oaks’ largest neighbors is the 8,000-acre Jasper-Pulaski State Fish and Wildlife Area. When the hog operation was in the

planning stages, they sought out the Indiana Department of Natural Resources to assure the agency they would be worthy stewards of the adjacent land. They also pledged that the annual migration of 40,000 sandhill cranes through the area would continue to be protected.

FeeDInG The WOrlDBelstra Milling’s annual pig

production totals around 300,000. The majority of hogs are sold for meat, although about 30 percent are sold as breeding stock. “A small percentage is used in the human medical field for surgical reconstruction material for burn victims,” Hoek says.

Though that production number may seem sizable, Nagel reminds us that few countries outside the United States can feed themselves. “Farming

has adapted to the needs of the world,” he says, “but it’s mostly the same farm families, generation after generation, that are growing your food.”

He underlines the significance of the change from agrarian to urban lifestyles. “The romanticizing of the ’40s and ’50s is not really romantic at all,” Nagel says. “Droughts, dust bowls and more crop failures than any other time showed us that that level of ag does not feed the world as the United States has to do. Farms have gotten larger because the population has grown.”

“Most farmers are in it for more than just the money,” Hoek says. “It’s a business, but it’s also a calling. We want people to know we are committed to making moral and ethical decisions in everything we do. It’s a blessing to feed the world.”

Kurt nagel checks on sows and piglets at Pembroke oaks farm, where he oversees the operation’s environmental compliance.

Winter 2012-13 my-indiana-home.com 15

Childrenofallagesclimbaboardtheimagination-inspiredVeach’sToyStation

story by Margie Monin Dombrowski | Photography by Brian McCord

Step inside Veach’s Toy Station in downtown Richmond, and you’ll immediately understand why the toy store captivates the hearts of

children young and old. With roughly 16,000 square feet teeming with toys, crafts, hobbies, puzzles, games, erector sets, science fair project kits and dress-up items, and an entire floor overrun with electric trains inviting you to play, the giant specialty store sells toys you won’t see anywhere else.

“Kids’ jaws drop when they walk in,” says third-generation owner John Veach, whose grandfather founded the store in 1938. At Veach’s, you won’t find any video games, because the store focuses on

educational toys for all ages with “play value.” Here, kids can engage with toys powered by their own imaginations.

Veach’s has come a long way since Louis Veach opened the store as a five-and-dime department store and lunch counter, selling pots, pans, toys and hardware supplies. But times change, and to remain competitive, the family decided to specialize in toys in 1996. “Toys have always been our strong point,” John Veach says.

Some things remain the same. Veach’s has been in the same location for about 70 years and still offers layaway so families can save up for the perfect Christmas gift – a rarity today.

ToyStoryA

Three-year-old oliver Caldwell plays with toys at Veach’s Toy station in richmond. The shop known as the imagination station has been specializing in toys since 1996, though its doors first opened as a five-and-dime back in 1938.

Visit Veach’sVeach’s Toy Station

is located at 715 East Main St. in Richmond. To

learn more, go online to www.veachstoystation.com

or call (765) 962-5761.

16 my Indiana home Indiana Farm Bureau

18 my Indiana home Indiana Farm Bureau Winter 2012-13 my-indiana-home.com 19

12 days from $1,998*Join Other Hoosiers!Departs: June 11, July 23 or August 20, 2013

Fly to Anchorage to start your land tour of the “best of Alaska’s interior!” Tour includes the Iditarod Headquarters; Talkeetna (made famous in the TV show Northern Exposure); Scenic drive to Denali, Denali National Park and Preserve; city tour of Anchorage; and the scenic drive to Seward. Board your state-of-the-art ship the five-star Celebrity Millennium for your seven-day Alaska cruise from Seward, through the Gulf of Alaska, to Hubbard Glacier (the largest tidewater glacier in North America); located on the edge of Mendenhall Glacier, the state capital of Juneau; Skagway (where the gold rush began); uniquely Alaskan, Icy Strait Point; and the fishing village of Ketchikan. You’ll disembark in Vancouver and take the picturesque drive to Seattle for one-night, then fly home. *Price per person, based on double occupancy. Airfare is extra. Add $200 for July 23 date.

Call for more information & itinerary:

1-800-888-8204

Standing Rib RoaStPlace roast bone side down in a large roasting pan. Bake at 350 degrees for 20-25 minutes per pound or until meat thermometer reaches desired doneness (for medium-rare, a thermometer should read 135 degrees, medium 150 degrees, well-done 160 degrees). Let stand for 15 minutes before slicing. Allow 1 pound per adult when purchasing.

How do Hoosiers

spend the holidays?

Find Indiana festivals

and travel ideas at

my-indiana-home.com.

m y - i n d i A n A - H o m e . C o m

Personal attention and friendly customer service are keys to the store’s success over the years. Trying out toys is encouraged, and employees will open any box to show customers how to use what’s inside. “We have unique games you won’t see on television, so you have to explain them,” Veach says.

They’ll even let you take a game home to try it out and see if you like it before buying. “That makes us unique,” he says. “We trust customers – and they always bring it back.”

That trust goes both ways, because customers constantly ask for recommendations on toys and games. “We help the customer find the right gift, toy or workbook they need to help their child over the summer. We take the time to get to know the customers.”

One family makes the trek to this eastern Indiana town all the way from Florida twice a year to stock up on games that Veach personally suggests for them. “They come back and ask, ‘What’s a brand-new game that we have not seen?’ or, ‘Show us something different.’ It’s always a challenge to have something new for them,” he says.

Stories like this keep faithful customers coming back. Even when they grow up and move away, customers will ship toys from Veach’s to their children and grandchildren in other states.

In 2013, Veach’s turns 75 and will mark its anniversary with a special celebration for its customers. “It’s going to be a yearlong birthday party,” he says. No doubt, it will include plenty of fun for the whole family.

John Veach carries on the family business founded by his grandfather 75 years ago.

Winter 2012-13 my-indiana-home.com 19

story and recipes by Kim Galeaz | Photography by Jeffrey S. Otto | food styling by Mary Carter

Dips on Double Duty

Scoopupgoodhealthwiththesenutritiouspartypleasers

K ick off the new year with smart, nutrient-rich eating – even at parties, celebrations and family gatherings. One of

the easiest ways to do this is with double-duty dips designed to offer both great taste and good health.

hOT WInGS hummuS This spicy, three-pepper hummus

offers the traditional f lavor of Buffalo wings but with far less fat and calories. Fiber, potassium and protein-rich garbanzo beans create the base for three spicy pepper ingredients: red pepper sauce, Ancho chili powder and cayenne pepper. Don’t dismiss the power of peppers. All peppers provide a hefty dose of antioxidants and phytonutrients to boost good health. Scoopers and dippers, such as celery sticks and whole-wheat crackers, get in on the double-duty act, too.

SmOKeD SAlmOn DIp Smoked Salmon Dip is a tasty way

to eat more heart-healthy omega-3 fats. Enhance its healthy qualities by using low-fat yogurt and reduced-fat cream cheese instead of higher fat versions. The red

onions, green onions and chives pack a powerful punch of nutrients to help reduce cancer and heart disease. This savory lemon-dill dip is a perfect conduit for eating more fruits, too, since it goes well with dippers and scoopers like thick slices of apples and pears.

WArm TurnIp GreenS AnD bAcOn DIp

If you’ve ever wondered how to use green leafy vegetables, start with a decadent dip that combines them with two always-popular ingredients, cheese and bacon. Frozen turnip greens contain all the fiber, vitamins A, C and K as fresh turnip greens, but without the cleaning and chopping time. All dark leafy greens contain phytonutrients good for maintaining healthy eyes. Serve with whole-grain bread cubes and crackers for extra fiber and nutrients.

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.

About the Author

more online Find more dips and appetizer inspiration – along with additional nutrition benefits of these recipes – online at my-indiana-home.com/dips.

Winter 2012-13 my-indiana-home.com 21 20 my Indiana home Indiana Farm Bureau

EAT In

2 cans (15-16 ounces each) garbanzo beans, rinsed and drained, reserving 1 cup liquid*

2 tablespoons barbecue sauce**

3 tablespoons cayenne pepper sauce, or more, to taste

1 tablespoon distilled white vinegar

¼ cup tahini (sesame seed paste)

4 garlic cloves, coarsely chopped

4 tablespoons freshly squeezed lemon juice

¼ teaspoon salt

¼ teaspoon Ancho chili powder

¼ teaspoon ground cayenne pepper

*Make sure you save the garbanzo bean liquid when you drain and rinse them. Just put a large bowl under your colander rather than draining right into the sink. **Use any favorite barbecue sauce, preferably a plain one, as lots of smoke, hickory and bourbon flavors will affect the dip flavor.

Place all ingredients in food processor. Add ¼ cup plus 2 tablespoons reserved bean liquid. Puree until smooth and creamy. Add additional reserved liquid if you prefer a thinner hummus.

Serve with celery sticks, waffle-style pretzels, pretzel crisps or whole-grain crackers.

yields 3½ cups, or 14 servings of ¼ cup each

Capsaicin in the peppers provides the heat – and powerful antioxidants. The

hotter the pepper, the more antioxidants.

Hot Wings Hummus

Winter 2012-13 my-indiana-home.com 21 Winter 2012-13 my-indiana-home.com 21

Smoked Salmon Dip1 cup nonfat or low-fat plain Greek yogurt

4 ounces reduced-fat cream cheese, softened

4 ounces thinly sliced (nova) smoked salmon, chopped

2 tablespoons finely chopped fresh chives

3 tablespoons finely chopped green onions (green parts only)

3 tablespoons diced red onion

1½ teaspoons finely minced fresh dill

2 teaspoons freshly squeezed lemon juice

½ teaspoon finely minced lemon zest

½ teaspoon prepared horseradish

salt and pepper, to taste

Mix yogurt and cream cheese together in medium bowl with a fork or wooden spoon. Add salmon and all remaining ingredients. Stir to blend thoroughly. Season with salt and pepper to taste. Refrigerate at least 1 hour before serving.

Serve with thick slices of Granny Smith and Honeycrisp apples, cucumber circles, whole-grain crackers, bagel chips and/or pumpernickel toasts.

yields 2 cups, or 8 servings of ¼ cup each

Salmon is a rich source of the heart-

healthy DHA and EPA type of

omega-3 fats.

Winter 2012-13 my-indiana-home.com 23 22 my Indiana home Indiana Farm bureau

Smart Selection, Storage & prep

hot Wings hummus• Garbanzo beans are also called chickpeas. Like all legumes and dried beans, they are filled with iron, potassium, magnesium, complex carbohydrates, some protein and lots of fiber, especially the soluble type that can help reduce cholesterol.

• Tahini is a thick paste of ground sesame seeds. Look for jars of tahini in the Middle Eastern ethnic section of supermarkets.

• Customize the heat level by increasing or decreasing the three hot pepper ingredients.

Smoked Salmon Dip• Substitute reduced fat, light sour cream if you can’t find nonfat or low-fat plain Greek yogurt.

• Substitute ½ teaspoon dried dill instead of fresh for convenience.

• Find packages of smoked salmon in the refrigerated seafood case.

• If you’re not a horseradish fan, just leave it out and add a smidgen more lemon juice.

Warm Turnip Greens and bacon Dip• Choose 4% cottage cheese rather than 2% low-fat or nonfat for a thicker dip. Either way, cottage cheese is rich in high-quality protein. One-half cup cottage cheese contains between 12 grams and 15 grams of protein.

• Save time and use precooked, ready-to-eat bacon.

• No white wine vinegar? No problem! Just substitute regular white distilled vinegar.

• Kale, collards or chopped spinach can be used in place of the turnip greens.

1 cup onions, diced

3 garlic cloves, finely minced

1½ cups 4% cottage cheese

½ cup (4 ounces) reduced-fat cream cheese, softened

½ cup finely grated parmesan cheese

2 tablespoons low-fat mayonnaise

2 tablespoons white wine vinegar

1 bag (12 ounces) frozen turnip greens, thawed

1 can (8 ounces) sliced water chestnuts, coarsely chopped

½ cup finely shredded part-skim mozzarella cheese

4 slices cooked bacon, crumbled and divided

¼ teaspoon paprika

¼ teaspoon salt

½ teaspoon crushed red pepper

1 teaspoon finely grated lemon zest

Preheat oven to 350 degrees. Spray a 1½-quart baking dish or 9-inch, deep-dish pie plate with vegetable cooking spray and set aside. Place the onions and garlic in a bowl and microwave to soften, about 2 minutes. Puree cottage cheese in food processor until smooth. Add cream cheese, Parmesan cheese, mayonnaise and vinegar and puree. Transfer cheese mixture to large bowl, add softened onions and garlic, thawed turnip greens, water chestnuts, half of the crumbled bacon, paprika, salt, red pepper and lemon zest. Stir until thoroughly combined.

Place in baking dish and cook, covered with foil, for 30 minutes. Remove foil and cook an additional 20 to 30 minutes, or until heated through in center. Remove and sprinkle with remaining crumbled bacon.

Serve warm with whole-wheat crackers, flatbread, pita chips or bread cubes.

yields 5 cups, or 20 servings of ¼ cup each

Warm Turnip Greens and Bacon Dip

Turnip greens are rich in immune-boosting vitamins A and C, as well

as vitamin K.

Winter 2012-13 my-indiana-home.com 23

24 my Indiana home Indiana Farm bureau

Staying InnStateparkinnspromisewinterfunandvalue

Cozy inns nestled in several of Indiana’s state parks are great places to get away and escape the

winter doldrums. Each inn offers a unique roster of events and attractions to keep things lively throughout the winter months. And an off-season special rate of two nights for the price of one Sunday through Thursday makes the inns a great value to boot.

In Lawrence County at Spring Mill Inn in Spring Mill State Park, the restored 1800s-era Pioneer Village comes to life December 7-8, 2012, for Christmas in the Village. Father Christmas makes his rounds by candlelight, and visitors can shop for gifts at the Mercantile. Pioneer Village also offers hearth-cooking classes during the holiday season.

Spring Mill Inn has an indoor pool, a game room with a fireplace and a comfy gathering spot around a massive fireplace in the lodge-

inspired main lobby. A gift shop showcases items handcrafted in Indiana such as cutting boards, trivets, walking sticks, Amish-made rugs and cornmeal from the authentic working gristmill in Pioneer Village. Guests can also participate in various one-day craft workshops.

The inn’s full-service restaurant puts on Thanksgiving and Christmas dinners, but make your reservations early, advises Tonya Chastain, group sales director, because “those do sell out quickly.”

Snow turns the park into a winter wonderland where hiking trails remain open year round and benches along the lake offer an excellent vantage point for bird and wildlife watching.

“Spring Mill Inn is a great getaway, especially in the winter, because it’s so peaceful and quiet. We are sitting in the middle of a big woods,” Chastain says. “Come on out and sit by the fire.”

story by Carol Cowan | Photography by Jeff Adkins

The front of the Canyon Inn lights up at dusk at McCormick’s Creek State Park in Spencer.

Winter 2012-13 my-indiana-home.com 25

TRAVEL In

Also on the grounds is the recently remodeled Virgil I. “Gus” Grissom Memorial, home of the Unsinkable Molly Brown space capsule and other artifacts honoring America’s second man in space. Hours are 8 a.m. to 4 p.m. daily; admission is free.

At Canyon Inn in McCormick’s Creek State Park in Owen County, getaway weekends for card players – both euchre and bridge – and for those interested in arts and crafts, such as photography and quilting, are popular attractions. The dates that sell out quickest, however, are the wine- and beer-tasting stays. These all-inclusive getaway packages feature wine and beer tasting, along with tips on pairing beverages with foods, a four-course meal, a night’s stay at the inn and breakfast the next morning.

“This year’s brew masters’ weekend will be on Jan. 12, 2013, with Bloomington Brewing Company – or BBC, as it’s affectionately known around here,” says Jane Klausmeier, special events coordinator. “It will be a beer tasting and beer pairing with a meal, just like wine tasting. People just seem to love these events. Guests can check in at 4 p.m. and mingle for a while, and then come

Clockwise from top left: mcCormick’s Creek state Park features one of the few waterfalls in indiana; the lobby of the Abe martin Lodge in nashville contains gift shops and occasionally hosts musicians, artists and other events; the indoor/outdoor swimming pool is a popular attraction at the spring mill inn at spring mill state Park in mitchell; visitors enjoy an afternoon walk at mcCormick’s Creek state Park, which has eight trails varying in length from three-quarters of a mile to 3.5 miles.

26 my Indiana home Indiana Farm Bureau Winter 2012-13 my-indiana-home.com 27

to the Oak Room and have appetizers and taste the products and then sit down and have the meal. It’s all over and done by 10 or 10:30, and folks go off to their rooms.”

A wine getaway featuring selections from the new Owen Valley Winery in Spencer will take place on Jan. 19, and Bloomington’s popular Oliver Winery returns to the inn on Feb. 23.

Canyon Inn also serves a Christmas buffet and hosts a New Year’s Eve party, complete with dinner, a deejay and dancing, balloons and party hats, a night’s stay and breakfast on New Year’s Day.

Abe Martin Lodge in Brown County State Park is a favorite among families, thanks to its 12,000-square-foot indoor water park. The aquatic center features a zero-entry pool, which means its edge gradually slopes into the water like a natural beach. You’ll also find a water slide, water channel, fountains, water volleyball and basketball, and a whirlpool with a waterfall.

Other winter activities and events include mountain biking; the Reindeer Romp, an 8K race that takes off from the Nature Center; square dancing; a traditional Christmas feast; and a New Year’s Eve family celebration

Winter Fun at Toboggan runToboggan Run at Pokagon State Park has been thrilling visitors for 75 years. Indiana’s only refrigerated toboggan slide, Toboggan Run’s side-by-side quarter-mile tracks each have a total vertical drop of 90 feet, producing speeds between 35 to 40 miles per hour during the exhilarating 30-second ride.

Each toboggan carries a maximum of four riders, and rental costs just $10 per hour. The number of rides taken depends only on how busy the hill is and how quickly riders can trek up the walkway and mount the stairs of the 30-foot tower where Toboggan Run begins. For those in need of a break, a cozy warming lodge at the base of the slide has restrooms and concessions.

While the refrigerated track can operate without snow in temperatures above freezing, this winter attraction is even more fun when the snowflakes fall. Toboggan Run opens the Friday after Thanksgiving and operates on weekends through February, with extended weekday hours over the Christmas holidays. Visit www.tobogganrun.com for details.

and game night. Its annual winter hike is slated for Jan. 19.

“We also do different last-minute things on the weekends, so there’s always something to do,” says Missy Meyers, assistant general manager at Abe Martin Lodge.

In fact, all of the state park inns offer off-season specials, holiday celebrations and various types of winter fun. For example, Potawatomi Inn in Steuben County’s Pokagon State Park lays out a huge spread for Christmas in its historic dining room, and the park is home to

Toboggan Run, a quarter-mile refrigerated sled track that’s a major attraction for winter guests (see sidebar). Breakfast with Santa is a big hit at Fort Harrison State Park Inn, just nine miles from downtown Indianapolis. Clifty Inn, at Clifty Falls State Park in Jefferson County, has a Holiday with the Birds event, as well as a mid-winter picnic and bonfire. And Parke County’s Turkey Run Inn hosts a winter wonderland trail walk weekend in January.

Visit www.indianainns.com for a complete listing of events and specials.

Winter 2012-13 my-indiana-home.com 27

member benefitsDid 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 here.

For more information on member savings and benefits:

1-800-777-8252 www.itpaystobeamember.org

It pays to be a member.

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.

prescription Savings

Farm bureau Vehicle purchase

program

Instant Savings on Prescription

DrugsAverage savings of 32%, with potential savings of up to 50% (based on 2011 national program savings data). Accepted at thousands of participating pharmacies nationwide. plus, valuable savings on vision products and accessories at over 13,000 locations!

call 1-800-777-8252 or visit the members Only section at www.itpaystobeamember.org for your ScriptSave® card. DIScOunT Only - nOT InSurAnce

Discounts are available exclusively through participating pharmacies. The range of the discounts will vary depending on the type of provider and services rendered. This program does not make payments directly to providers. Members are required to pay for all health care services. You may cancel your registration at any time or file a complaint by contacting Customer Care. This program is administered by Medical Security Card Company, LLC (MSC) of Tucson, AZ.

Save time and money on your

next car or truck purchase!

The Farm bureau Vehicle purchase program is easy to use and hand-selected dealers ensure a fast, haggle-free auto buying experience. plus, automatically receive a $500 Gm incentive included in your member price.

Search for the vehicle you want.Select a local program certified Dealer to see your savings. bring your Farm bureau Savings certificate to your personal dealer contact and drive home happy.

Visit www.fbverify.com/drive or call 888-718-9053 to get started.

*Price is guaranteed by dealer and not the Farm Bureau Vehicle Purchase Program or TrueCar. **GM incentive available to qualified FB members in most, but not all states. Offer available through 4/1/14, and valid toward the lease or purchase of new 2011, 2012 and 2013 Buick, Chevrolet and GMC models, excluding Chevrolet Volt according to the rules of the Farm Bureau GM Private Offer.

28 my Indiana home Indiana Farm Bureau Winter 2012-13 my-indiana-home.com 29

Save up to 55%For only $36 per year, Indiana Farm bureau members can access a network of providers for discounts on dental and chiropractic services. call 1-888-540-9488 – be sure to mention that you are an Indiana Farm bureau member.

This program is not a health insurance policy, and the program does not make payments directly to the providers of health services.

Dental care Advantage

$500 Savingseligible Indiana Farm bureau members can now receive a $500 discount on each qualifying model year chevrolet, Gmc or buick vehicle they purchase or lease. This Farm bureau member exclusive is offered for vehicles purchased or leased at participating dealerships through Farm bureau’s Gm private Offer.

To qualify for the offer, individuals must have been a Farm Bureau member for at least 60 days prior to the date of delivery of the vehicle selected.

• Members simply go to www.fbverify.com/gm, enter their membership number and zip code, and print off a certificate to take to the dealership.

• Very Important: Discount must be processed at time of delivery.

• The Farm Bureau discount is stackable with some incentives and non-stackable with others. GM Business Choice is an approved incentive program. See dealership for full details.

GmT-mobile

Save 12%* and receive

discounts on new activations

new customers call 1-866-464-8662, option 3 existing customers call 1-877-453-8824 and reference the Farm bureau program.

When calling provide IFb membership number and use promotional code 13032TmOFAV.

*on qualifying monthly recurring charges, exclusions apply

Winter 2012-13 my-indiana-home.com 29

story by Colletta Kosiba

AGardener’sGiftGuideUsehigh-qualitytoolsandtricksforstress-freegardening

Have you ever used an inexpensive trowel that bends as you are digging? Take it

from me: Forget the cheap stuff and ask for some quality garden tools this holiday season. If you go with the right option, you can wind up with tools that will last 50 years before being handed down to your children.

In spring or fall, we attack weeds armed with a hoe or another favorite implement. The choice of gardening tools is extensive, so find the right fit for the tasks at hand. Let’s look at some of must-have tools that have made job easier for this aging gardener:

A fixed-length pruning stick makes it a breeze to trim branches. Look for one that’s at least 62 inches long, weighs less than 2 pounds and has a 1½-inch cutting span. Lightweight and easy to use, these are also sometimes called ropeless pruners.

You can also get a small handheld pruner for cutting up to 1½ inches in diameter. I recommend the PowerGear Anvil Super Pruner, which won the Ease-of-Use Commendation from

the Arthritis Foundation. This tool is so light that you will look for chances to use it! (Alas, you will still need that large, heavy lopper for bigger jobs.)

Give your hands a rest with a cordless grass shear. This rechargeable shear is great for any job that you use a small pruner or shear for, such as trimming grass, deadheading flowers and cutting fescue grasses. Most of these tools come with a small shrub blade, which works great for shaping shrubs. A word of caution, though: It’s sharp, so be sure to wear gloves when using this tool. This gardener has sliced a finger a couple of times when she was careless and without gloves. In fact, a good pair of garden gloves is another necessity for anyone with a green thumb.

A few more on my list of great garden tools include a folding saw; a short, 2-foot shovel; a garden knife and a garden fork, which does less damage to plant roots than some other tools.

But it’s not just expensive tools from the home improvement store that can be useful in the garden. A laundry basket can tote weeds, 6-inch window blinds work as plant markers and dental f loss will tie up vines. I also use pieces of nylon stocking to anchor trees.

Try these helpful hints, and ask Santa for some of the tools that are a bit pricier – but worth every penny – and you’ll have more time to smell the roses and fewer aches at bedtime.

Colletta Kosiba of Hendricks County has been a naturalist at Eagle Creek Park in Indianapolis for 15 years. She is an advanced Master Gardener, Master Naturalist and past president of the Hendricks County Master Gardeners’ Association. “Colletta’s Gardens” have also been featured on Channel 8 television in Indianapolis.

About the Author

The Door to QualiTy, SafeTy and SecuriTy

8070 castleton rd. • indianapolis, iN 46250(317) 570-5436 • (317) 577-4996 faxwww.accessgarages.com

Maximum Clearance

more online Please visit my-indiana-home.com to find winter gardening tips, including how to order from a seed catalog.

30 my Indiana home Indiana Farm Bureau

In THE GARDEN

SubmitYourPhotosIndianaFarmBureaumembersarewelcometosubmitphotosforthispage.Tosubmitaphotoviaemail,sendahigh-resolutionJPEG(4x6inchesat300dpi),alongwithyournameandlocation,tomyindianahome@jnlcom.com.YoucanuploadyourIndianaphotostoourwebsiteatwww.my-indiana-home.com/photos.

Tosubmitaphotoviamail,sendthephototo:MyIndianaHome,ReaderPhotos,P.O.Box1290,Indianapolis,IN46206-1290.

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!

In FOCUS

Photo submitted by mark and diane reed of bluffton, indiana

Photo submitted by sue bayless of marion, indiana

Photo submitted by martha Goodwin of terre haute, indiana

Photo submitted by inGrid kohlhaGen of monroe, indiana

Photo submitted by GreG and kim thomPson of Pleasant lake, indiana

Winter 2012 my-indiana-home.com 31

story by Amy D. Kraft, Public Affairs Specialist, Indiana Farm Bureau Insurance

ConvenienceforCustomersIndianaFarmBureauInsurance’snewtoolhelpsyou‘stopknockingonwood’

D istinctive customer service is a high priority at Indiana Farm Bureau Insurance, and

a new self-service option gives clients one more tool to help manage their policies.

The new Online Account Manager provides clients with the opportunity to access their insurance information online. Options include viewing policies and invoices, making payments, and accessing and printing auto identification cards.

“This is a way for clients to get their policy information when they need it, regardless of the time of the day or night,” says Chera Brantley, manager of mutual systems at Indiana Farm Bureau Insurance. “You can get the information quickly. If you get pulled over, you could pull up your auto ID card on your smartphone if you need to.”

The idea for the Online Account Manager came from a team of Indiana Farm Bureau Insurance employees working on a research project. They found that clients were asking for more. Though Indiana Farm Bureau Insurance clients view their agent as a partner they can rely upon and trust, many clients wanted the ability to access their policies instantly and on their own time. They also didn’t want to contact their agent for simple matters. The group of employees reported on their

research, and the Online Account Manager service was developed.

The company’s culture includes taking great pride in helping clients fully understand their insurance.

“As our advertising campaign says, ‘It is not OK to not know,’ ” says Melissa Mann, manager of advertising and brand strategy. “This tool allows you to know what you have; you can access your insurance information any time of the day or night.”

Insurance is necessary, but it’s also something that not everyone understands. When it comes to proper insurance coverage, you can’t just hope you’re covered.

“So often, people just pay the money for this product and they don’t understand what exactly it is that they’re paying for,” Mann says. “The Online Account Manager is one

more customer service tool we can use to help educate our clients on their insurance.”

The Online Account Manager will not (and should not) replace your agent. It is important to still review your policies in person every year to ensure you have the proper coverage.

“Though convenient, this system should not replace your agent,” Brantley says. “We think you still need that personal relationship with your agent.”

As we say, stop knocking on wood. Don’t just hope you’re covered. Visit www.infarmbureau.com to register for the Online Account Manager. Then log in and make sure you understand what you have. If you have any questions, our agents are always here to help you translate insurance into English.

32 my Indiana home Indiana Farm Bureau

InSURANCE