Growing Minds From the Ground Up!
WCFBF Announces 2020 Scholarship Program
The WCFB Foundation has announced the 2020 scholarship program for area students majoring in a field of agriculture. The Foundation is offering the following scholarships:
- Up to three $2,500 scholarships to high school graduates planning to study agriculture at a four-year college/university.
- Up to two $2,500 scholarships to a current college student majoring in agriculture at a four-year college/university.
- One $1,000 scholarship to a high school or college students planning to attend or currently attending a two-year college/technical school that is studying in a field of agriculture.
“The Foundation is proud to support local students as they work towards their educational goals,” said Matt Lillpop, Executive Director of the Whiteside County Farm Bureau Foundation. “The demand for graduates in the agricultural field is outpacing the student supply. Agriculture needs today’s students to be tomorrow’s leaders in the agriculture industry,” Lillpop added.
Interested persons can contact Matt Lillpop, Executive Director of the Whiteside County Farm Bureau® Foundation, at email@example.com for more information.
WCFBF Hiring Summer Interns
The WCFBF Foundation is funding up to three summer internship positions to assist in the coordination of the Foundation’s summer 2020 Farm Camp program.
The Whiteside County Farm Bureau® Foundation is a general not-for-profit corporation organized under IRS Code 501(c)(3) with one of its goals being to serve the needs of our county’s youth through education and other opportunities, so that they may increase their knowledge of agriculture.
The internship is open to high seniors graduating in the spring of 2020 and current college students. Preference will be given to applicants from Whiteside County who have a farm background and/or are studying an agriculture- or communications-related field. Additional internship information can be found by visiting the Foundation’s website, including the online application. The application deadline is March 13, 2020.
Interested persons can contact Matt Lillpop, Executive Director of the WCFB Foundation.
WCFBF Awards Classroom Grants
The WCFB Foundation awarded four grants of $200 each to four local schools. The grant program offers grants to pre-school through high school teachers in Whiteside County, in a public or private school system, to fund projects promoting agricultural literacy.
To date, classroom grants have been awarded to the following:
- Kelly Ottens, Prophetstown Elementary
- Sara Krabbenhoeft, Christ Lutheran School, Sterling
- Susan Zambelloni, Dillon Elementary, Rock Falls
- Kristi Chavira, Merrill Elementary, Rock Falls
The online application will be open until January 31, 2020, or until grant funds are exhausted. For grant guidelines, visit the Foundation's website. Winning applicants will be notified within one week of submitting an application. A final report will be due by Friday, May 15, 2020.
Please direct questions to Matt Lillpop, Executive Director of the Whiteside County Farm Bureau Foundation.
Agriculture in the Classroom with Diane
The new school year is well underway and Ag in the Classroom is excited to be involved with more than 65 classrooms this year. Fall has been a great time to learn more about crops … from the traditional Illinois crops of corn and soybeans to the specialty crops like pumpkins and horseradish.
The kids are always surprised to learn that Illinois farmers are the #1 producers of pumpkins, especially the pie pumpkins that are grown and processed in central Illinois. A favorite treat this fall for our older students has been a favorite Ag in the Classroom recipe – “Pumpkin Patch Pie.” For several of our students, this is their first time to eat pumpkin. You just might want to give this a try at home – it can be made into a pie, small cups or even as a dip.
Ag in the Classroom “Pumpkin Patch Pie”
- 1 can (15 ounces) solid-pack pumpkin
- 2-2/3 cups cold milk
- 2 packages (4 serving size) instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Graham crackers (see options below)
- 1 can whipped topping
Combine the milk and instant pudding, blend for one minute. Add the pumpkin, cinnamon and ginger; blend for two additional minutes. This can be mixed in a bowl or in a ziplock bag (great way to make this recipe with kids).
For a pie, pour into a graham cracker pie crust and refrigerate until firmly set. For individual cups, crush graham cracker crumbs and put in the bottom of individual serving cups. Pour pumpkin mixture over the top. For a dip, serve in a bowl with graham crackers for dipping.
Garnish with whipped topping and enjoy!
Students exploring various grains
Students learning about the growing cycle of pumpkins and what's inside them
Students created the digestive system of pig