Animals Environment Food Family

Minnesota

Farmers

Care

$1,000 for 1,000 “LIKES”

Be a part of the Minnesota Farm Bureau’s (MFB) renewed partnership with Minnesota’s Feeding America Food Banks.

LIKE US ON

Once 1,000 “LIKES” are reached on the Minnesota Farmers CARE Facebook page, MFB will donate $1,000 to help minimize hunger in Minnesota.

www.facebook.com/MinnesotaFarmersCARE

n�Contact your local Farm Bureau�n�Log onto fbmn.org

n�Email info@fbmn.org�n�Call 651-768-2100

Minnesota Farm Bureau®

Minnesota Farm Bureau®

INGREDIENTS• 2 tablespoons butter

• 1 cup chopped onion

• 3 tablespoons all-purpose flour

• 1/4 teaspoon freshly ground black pepper or

ground white pepper

• 2 pounds oven roasted turkey breast, thick sliced

and diced, from the deli

• 3/4 cup whipping cream or half-and-half cream

• 1 (10-ounce) package frozen mixed

vegetables, thawed

• 1/4 cup chopped fresh parsley or chives

• 1 (9-inch) refrigerated double pie crust

• 1/4 cup egg substitute or 1 egg, beaten

DIRECTIONS1. Heat oven to 400°F.

2. In skillet, melt butter over medium-high heat.

Add onion; cook 5 minutes, stirring occasionally.

3. Place flour and pepper in food storage bag.

Add cubed turkey breast; shake to coat.

4. Add turkey to skillet; cook 2 minutes,

stirring occasionally.

5. Add cream; mix well.

6. Add mixed vegetables; simmer uncovered

for 5 minutes. Remove from heat; stir in parsley.

7. Place pie crust in 9-inch pie plate. Add turkey

mixture, cover with pie crust, folding crust edge

under to seal.

8. Cut 4 slits in pastry to allow steam to escape.

Brush egg lightly over pastry.

9. Bake 25 to 30 minutes or until pastry is golden

brown and mixture is bubbly.

NUTRITIONAL INFORMATION

Calories 390, Fat 22g, Protein 23g, Cholesterol

85mg, Carbohydrates 27g, Sodium 960mg, Fiber 3g,

Saturated Fat 11g, Sugars 3g

Source: Minnesota

Turkey Growers

Association

INGREDIENTS• 6 (8-inch or longer) straws• 6 ounces Monterey cheese, cut into 18 cubes• 1/2 cup strawberry halves• 1/2 cup cantaloupe, cut into 3/4-inch cubes• 1/2 cup pineapple, cut into 3/4-inch cubes• 1 kiwifruit, peeled and cut into 6 pieces • 1/4 cup blueberries• 6 purple grapes

DIRECTIONS1. To make a rainbow for each kabob, thread onto a straw a piece of cheese, a strawberry halve, a cantaloupe cube, a pineapple cube, another piece of cheese, a piece of kiwi, 2 blueberries, a grape and another piece of cheese.

2. Repeat pattern with remaining straws.

NUTRITIONAL INFORMATIONCalories 135, Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrates 8 g, Dietary Fiber 1 g, Protein 7 g, Calcium 22% daily value

Source: Midwest Dairy

For more information visitfooddalogues.com/foodsource,

bestfoodfacts.org, farmersfeedus.org or foodsafety.gov.

Animals Environment Food Family

Minnesota Farmers

Care

Q: Farm animals should not be confined in barns. Is it bad if they aren’t allow to roam free?A: The reason we keep our animals in barns is to provide a controlled environment with fresh air, food, water and a comfortable place for farm animals to rest. Allowing farm animals to roam free leaves them exposed to predators and uncomfortable weather elements, that are inevitable with Mother Nature. Animal comfort is a goal of all farmers and accomplished through consultation with animal care experts.

Q: How do farmers on large farms take good care of hundreds or thousands of animals?A: Animal care is a top priority for farmers. Consistency is the key to caring for farm animals. Farmers who care for larger herds of animals can be consistent with providing the nutritional and housing needs of their animals by making the best use of today’s technology available on their farms.

Q: If the EU (European Union) and other regions of the world restrict biotech crops, why don’t we in America?

A: The EU has not banned genetically modified crops. Rather, they review traits on a gene-by-gene basis. The EU has an intense review process that some experts say is not always based on scientific research and disregards the scientific opinion from the European Food Safety Authority. America is known for opportunity, choice and progress. Genetically enhanced (GE) foods are grown, imported and used in 70 countries around the world. America wants and needs to be part of this global food solution for a population that is projected to grow by two billion people by 2050.

Q: Are there any negative impacts on consumer health from eating GMOs?

A: No! My family and I eat GMO foods because there have been no scientifically validated studies linking genetically enhanced (GE) foods to any negative health effects, and there are no nutritional differences between GE and non-GE foods. The University of California-Davis recently completed a 30-year study that found no difference in animals that ate GE feed, and those that did not. Over 2,000 worldwide studies have established that GE foods are safe. GE products have successfully passed every trial and test for animals and humans, and go through approval processes by the U.S. Department of Agriculture, Environmental Protection Agency and Food and Drug Administration to ensure our food safety.

Q: Organic farmingdoesn’t use pesticides or fungicides, right?

A: Under certain circumstances, approved non-synthetic (natural) pesticides and fungicides can be used in organic farming. All applications must have prior approval and be recorded as a part of organic certification records. There are crops that do not have approved pesticides or fungicides, so they are not used, which can cause confusion.

Q: What’s the difference between organic and natural?

A: Certified Organic is a seal that is regulated by the U.S. Department of Agriculture and involves detailed record keeping of all inputs; mechanical weed and pest control; and sales. This creates a traceable system from the field to the food processor. We are also inspected at least once per year on both our written records and a physical on-farm inspection. They are able to take plant tissue and soil samples at any time if they suspect an unauthorized substance has been used. Natural is unregulated and means something different to everyone.

Q: How are pesticides impacting honey bee populations?

A: As bee keepers, we are really more worried about mites and diseases rather than pesticide use. Research is being conducted on how and if crop protection tools (CPTs) are impacting honey bees. There are other countries using the same pesticides as us, and not experiencing any of the bee problems we are. There are also countries that have banned CPTs such as

neonicotinoids, but their honey bees are still dying. This is why it is important to understand that bee health is a combination of many factors.

Q: What are farmers doing to help bees?A: Farmers understand that they need pollinators, as many crops depend on them. Some farmers are restoring fields back to wildflowers or natural vegetation, where others are rotating their crops to include bee friendly crops. Farmers are using different seed coatings to help eliminate dust that could be affecting bees, and others are letting bee keepers place hives on land they have in the Conservation Reserve Program. It is important to remember we can all help by planting more bee-friendly plants and flowers around our homes, and also be aware that pollinators are more than just bees.

Q: Why do farmers and ranchers use

antibiotics on farm animals raised for

food? What kind of oversight is in

place for antibiotic use in farm animals

used for food?

A: As a rancher, it is my responsibility

to care for my cows each and every

day. We work closely with our

veterinarian and nutritionist to ensure

that our cows are getting the proper

diet to maintain their health and well-

being. If an animal should become ill,

we will use antibiotics under

veterinarian supervision to keep that

animal comfortable and help them

become healthy again. The Food and

Drug Administration (FDA) also

monitors antibiotics to ensure that our food supply remains wholesome and

safe.

Q: Are the levels of hormones in our food creating health problems (like

early puberty)?

A: Hormones are naturally occurring and are found in every living thing.

Hormones are the center of many health discussions. I find it interesting

that a 3 oz serving of beef, about the size of a deck of cards, has 1.9

nanograms of estrogen, and 3 oz of cabbage has 2,000 nanograms, yet

most would say the cabbage is the healthy choice. Generally the health

problems being tracked across the country are related to the lack of

physical activity, which causes earlier and more rapid weight gain. Those

traits will then cause an increase in early puberty.

Meet these farmers at:fbmn.org/pages/food-awareness-month

Animals Environment Food Family

Minnesota

Farmers

Care

$1,000 for 1,000 “LIKES”

Be a part of the Minnesota Farm Bureau’s (MFB) renewed partnership with Minnesota’s Feeding America Food Banks.

LIKE US ON

Once 1,000 “LIKES” are reached on the Minnesota Farmers CARE Facebook page, MFB will donate $1,000 to help minimize hunger in Minnesota.

www.facebook.com/MinnesotaFarmersCARE

n�Contact your local Farm Bureau�n�Log onto fbmn.org

n�Email info@fbmn.org�n�Call 651-768-2100

Minnesota Farm Bureau®

Minnesota Farm Bureau®

INGREDIENTS• 2 tablespoons butter

• 1 cup chopped onion

• 3 tablespoons all-purpose flour

• 1/4 teaspoon freshly ground black pepper or

ground white pepper

• 2 pounds oven roasted turkey breast, thick sliced

and diced, from the deli

• 3/4 cup whipping cream or half-and-half cream

• 1 (10-ounce) package frozen mixed

vegetables, thawed

• 1/4 cup chopped fresh parsley or chives

• 1 (9-inch) refrigerated double pie crust

• 1/4 cup egg substitute or 1 egg, beaten

DIRECTIONS1. Heat oven to 400°F.

2. In skillet, melt butter over medium-high heat.

Add onion; cook 5 minutes, stirring occasionally.

3. Place flour and pepper in food storage bag.

Add cubed turkey breast; shake to coat.

4. Add turkey to skillet; cook 2 minutes,

stirring occasionally.

5. Add cream; mix well.

6. Add mixed vegetables; simmer uncovered

for 5 minutes. Remove from heat; stir in parsley.

7. Place pie crust in 9-inch pie plate. Add turkey

mixture, cover with pie crust, folding crust edge

under to seal.

8. Cut 4 slits in pastry to allow steam to escape.

Brush egg lightly over pastry.

9. Bake 25 to 30 minutes or until pastry is golden

brown and mixture is bubbly.

NUTRITIONAL INFORMATION

Calories 390, Fat 22g, Protein 23g, Cholesterol

85mg, Carbohydrates 27g, Sodium 960mg, Fiber 3g,

Saturated Fat 11g, Sugars 3g

Source: Minnesota

Turkey Growers

Association

INGREDIENTS• 6 (8-inch or longer) straws• 6 ounces Monterey cheese, cut into 18 cubes• 1/2 cup strawberry halves• 1/2 cup cantaloupe, cut into 3/4-inch cubes• 1/2 cup pineapple, cut into 3/4-inch cubes• 1 kiwifruit, peeled and cut into 6 pieces• 1/4 cup blueberries• 6 purple grapes

DIRECTIONS1. To make a rainbow for each kabob, thread onto a straw a piece of cheese, a strawberry halve, a cantaloupe cube, a pineapple cube, another piece of cheese, a piece of kiwi, 2 blueberries, a grape and another piece of cheese.

2. Repeat pattern with remaining straws.

NUTRITIONAL INFORMATIONCalories 135, Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrates 8 g, Dietary Fiber 1 g, Protein 7 g, Calcium 22% daily value

Source: Midwest Dairy

For more information visitfooddalogues.com/foodsource,

bestfoodfacts.org, farmersfeedus.org or foodsafety.gov.

Animals Environment Food Family

Minnesota FarmersCare