Am I missing something? If so, don't hesitate to send me anything interesting and new. Also, I'd love to hear about what you found or sell at the farmer's market. My e-mail is mmcewen2 @ uiuc.edu

This weekend I had a taste of Slow Food at Caveny Farm:

Last weekend Goose Creek Slow Food Convivium held a picnic at Caveny Farm in Monticello. Dozens of people came out to meet others interested in Slow Food and enjoy delicious food, bluegrass from the Corn Desert Ramblers, and the beautiful weather.

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In the News

*=Illinois
Pumpkins Will Be Dear This Year*
Drought means that the pumpkin harvest is down this year. Allerton's Todd Statzer reports that his harvest will only be around 900 this year, compared to 3000 last year.

Organic, and Tastier: The Rat's Nose Knows
I suppose it's the year of the foodie rat. A group of 41 Swiss rats with discriminating taste shocked scientists by choosing organic wheat over the conventional wheat with remarkable accuracy.

The Educated Palate: Colleges Expel Mystery Meat
More and more colleges care about the quality of cafeteria food and are serving up local and sustainable food.

What Makes a Cow Organic?
The organic milk regulations and the growth of "big organic" milk have led to much contention among dairy farmers about what really makes a cow organic. Kathie Arnold, a NY dairy farmer, takes the side of the pasture proponents.

Mad Cow 20th Anniversary
One anniversary no one is excited to celebrate. Robert Taylor muses on the causes and pathogenesis of the disease, which is still not fully understood.

Lean Crop of Dollars
Specialty crop producers (I.E., people who actually grow good) face off with the big commodities for control of the latest farm bill.