WV Farm Bureau Magazine July 2016 | Page 30

Safe Minimum Internal Temperatures 145°F Beef, pork, veal and lamb (roasts, steaks and chops) 160°F Ground meat 165°F Poultry (whole, parts or ground) FAMILY FEATURES F iring up the grill is an American tradition. The farm families who produce the food so many people enjoy at backyard cookouts want to share some of their favorite grilling recipes, as well as an appre­ ciation for how food gets from the farm to the table. Farmers like Amanda Folkens, from Iowa, Danell Kalcevic, from Colorado, and Nicole Small, from Kansas, have joined with more than 70 other farmer volunteers across the country in the CommonGround pro­gram as a way to talk with home cooks about how food is grown and raised. “On our farm, animal care is top priority, as it is for thousands of other family farms in the U.S.” said Amanda. “By keeping our animals indoors, we make sure they are protected from predators, disease and bad weather.” To learn more about family farms and facts about your food, visit www.FindOurCommonGround.com. Here are some of Amanda, Danell and Nicole’s favorite grilling recipes. 30 West Virginia Farm Bureau News