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The dying fields

7/28/2012

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St. Louis weather forecasters said there was a chance of thunderstorms this
week, but rain showers failed to show up in our nearby area of Illinois.
Meanwhile, parched fields of corn continue to suffer, with little hope of
recovery. This week's photo, above, of an Illinois field between Lebanon and Trenton,
east of St. Louis, shows corn stalks that are stunted, cobs that are not
developed inside their husks, and dry earth that is cracking. The drought has
devastated the corn crop, as I discussed in my last blog post. Are the soybeans
more drought tolerant? They, too, are looking in need of some significant rains.
Keep praying for the farmers.
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Drought takes toll

7/24/2012

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The temperature in St. Louis today was supposed to climb to 107. The same high temperature is forecast for tomorrow. This week marks our third round of 100-degree heat. The first round lasted 10 days. And this wicked heat wave has come on top of the long, summer drought that has gripped much of the nation.

Out here, 23 miles from downtown St. Louis, Mo., we're surrounded by Illinois farmlands and acres and acres of corn. Of course, you'll see plenty of soybeans in the countryside, too, but corn is the big crop, and this year was supposed to produce a bumper corn crop. Farmers were looking forward to green fields forever and the best corn production in years.

I was looking forward to that, too. You see, back in the summer of 1990, I was visiting here from California with my daughter, who was just turning 10 then. We were driving down a road east of Lebanon, Ill., and the tallest corn I'd ever seen was growing on each side of the road. The stalks were so tall, they created a tunnel effect. The corn was towering, lush and green, and the tunnel was beautiful. Suddenly, we breathed in a moist, sweet smell of aromatic corn. It saturated the air. That smell was better than the taste of any cob of fresh, buttered, juicy, sweet corn I'd ever munched on. So, I was happy to see that both sides of that road were planted in corn again this year. I had plans to photograph the corn tunnel and take in that sweet aroma.

Not a chance now. The unrelenting drought has ruined our Illinois corn.

Last week, a farmer southwest of here told a television reporter that only 30 percent of the corn crop is salvageable. This week, a county farm bureau representative told another reporter that only 20 percent could be saved and that if the rain continued to stay away, all would be lost. In some places in Illinois, some farmers already have cut down their corn, calling it a total loss, leaving just a few rows of failed corn for claims adjusters to inspect.

I remember this past spring, when I watched local farmers hard at work in the fields, prepping the soil and planting the corn before turning to the task of harvesting their winter wheat or planting some fields in soybeans. Their high hopes of record corn have dried up.

Just by chance, this morning, I happened to hear "Poor Old Dirt Farmer" by the great Levon Helm, who died this year of cancer. It's from his Grammy-winning album, "Dirt Farmer," recorded in 2007. The first verse could have been written for this year's farmers, for those hard-working corn planters of 2012. It goes:

"Oh the poor old dirt farmer, he lost all his corn.
And now where's the money to pay off his loan?
He lost all his corn, can't pay off his loan.
He lost all his corn."

The farmers I know are not poor, but when I listen to "Poor Old Dirt Farmer," I realize that farmers every year face the chance that too much rain or too little rain or no rain could ruin their crops, set them back terribly, and threaten their very livelihoods.

We're praying for rain.
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Hot summer days

7/13/2012

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The sounds of roofers can be heard throughout our small  Illinois town this summer. A heavy-duty hail storm in April damaged hundreds of roofs, and the town has been besieged by roofing companies ever since. It seems like every homeowner here is getting a new roof.

In the meantime, as the summer arrived, temperatures began to rise. They didn't stop rising. They started breaking records. They shattered records. By the end of June, we were sweltering each day in record-setting, triple-digit temperatures. It stayed in the 100s for at least 10 days before falling back into the 90s last week.

The roofers remain hard at work despite the blistering  heat wave. Imagine working all day long on those rooftops, under that broiling sun in oven-like temps.

My wife took notice and said she wondered how the hard-working roofers could do it. She said as much to some of the roofers and to a lot of our friends. I, of course, respect the roofing guys, but I finally had to add an extra perspective to my wife's admiration for these local workers.

"Don't forget the Marine lance corporal in Afghanistan, who is working in the same kind of heat, while strapped with 50 pounds of gear and additionally burdened with the possibility of getting shot at any moment," I said.

It was one of those I'm-just-sayin' moments. It might bring agreement. It could start a debate. In this case, it brought on only a wrinkled nose, squinted eyes and scrunched mouth. That means: I see your point, but give the roofers their due.

Then I thought back to a time many years before, when I was a lance corporal in what Americans call the Vietnam War, or what the Vietnamese call the American War. I remembered being excruciatingly hot, sweaty and fatigued from the temperatures and humidity and 50 pounds to 70 pounds of gear. I recalled praying we wouldn't get into a firefight, because I was too hot and tired and weak to fight. We'd get into
firefights, anyway, but fortunately, the adrenalin would kick in. Suddenly, you were strong again and completely oblivious to the heat.

So, while I respect the roofers who are working under the scorching sun in the hot, Illinois temperatures, I want to salute that lance corporal who is defending freedom
afar, in those difficult and dangerous conditions in Afghanistan. Safe home, Marine. Semper Fi. And the same to all you Marines and all you soldiers, sailors and airmen, too.
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Hot dog! Fire up the grill!

7/4/2012

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I enjoy chowing down on hot dogs in 2008 at the Ikea in Yokohama, Japan, but today I'll be grilling hot dogs in the USA in honor of America's independence.

Today is the Fourth of July, Independence Day in the United States of America, and I'm firing up the grill. I won't be grilling slabs of ribs or juicy steaks or thick hamburgers. I'll be cooking hot dogs, the all-American meat thingy if ever there was one.

Hot dogs are not particularly healthful fare, but they are so American and, oh, so good. Fourth of July festivities must include hot dogs.

I've eaten hot dogs in France, Japan, Norway and many of the United States. Those U.S. franks have included Dodger Dogs at Dodger Stadium in Los Angeles, wonderful German-American wieners in natural casings in the Midwest, and funky Lucky Dogs in the French Quarter in New Orleans.

I apologize for writing this next revelation, but some of the tastiest hot dogs ever to pass my lips were served to me in Paris, France, where the Marine Corps had assigned me to the U.S. Embassy for a couple of years. A French hot dog? Ah, bah oui! I know it sounds unAmerican, but I often ordered a dog at a little restaurant a few blocks from metro-stop Bir-Hakeim, not far from the Eiffel Tower. That delicious dog-in-dough sandwich featured a long, old-fashioned wiener tunneled inside a crusty length of baguette bread. Also inside the bread was warm, gooey-thick Gruyères, the cheese named after the village of Gruyères, Switzerland. I always thought that the yellow, alpine cheese was named for some place in France, not Switzerland. Nevertheless, the melted state of that rather hard cheese — also used in French onion soup and on most croque monsieurs —made the wiener-in-baguette creation even more delectable, and the addition of some sharp French mustard finished it off perfectly. It was the most scrumptious rendering of an American staple I've ever tasted. I'm drooling as I write about it.

Hot dogs in Japan are another matter. The frankfurters you can buy in most Japanese markets do not taste like our hot dogs. They are edible, and I rather enjoy them in the neat, soft, dog buns the Japanese make. I enjoyed a very good frank in Yokohama, Japan, the port city south of Tokyo. However, it was a Swedish hot dog, served up in a Japanese bun, at a Swedish Ikea store. My American taste buds reveled in the experience, as I watched the many Japanese eaters around me feasting on the tubular treats.

The Norwegians respect hot dogs. They treat them right, dressing them in the best condiments in the world. My favorite toppings there are the crispy-fried, golden-brown, coarsely crushed, Norwegian onions. If you're ever in Oslo, you must stop at a pølse (hot dog) kiosk, order a couple of dogs and load up on the accompaniments. Don't expect to get a bun, though. It will come in a traditional lompe, which is similar to a flour tortilla, although American hot-dog buns are now on the scene in Norway.

Growing up in my hometown of Lebanon, Ill., I loved natural-casing hot dogs, those delicious, old-fashion, German-American franks or wieners. My mother bought them at the City Meat Market on West St. Louis Street in Lebanon. The Blumenstein brothers opened the City Meat Market in 1898. Sadly, it's gone now. These days, I buy natural-casing wieners at the IGA store in Trenton, Ill., or wherever I can find them here in an area of southwestern Illinois settled mostly by German immigrants.

Well, it's time to fire up that grill. I'll be serving three kinds of old-fashioned, Midwestern, stuffed-inside-natural-casings, snappy wieners. Yes, the kind that pop or snap when you bite into them, and the hot wiener juices squirt up into your nose or ruin your brand-new St. Louis Cardinals T-shirt.

Happy Fourth of July! Let freedom ring! Hot dog!
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    T.E. Griggs is a writer, editor and photographer and a retired U.S. Marine.

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