They say rain makes grain. Well, that certainly wasn’t the case this spring. Nonstop, heavy rains kept many corn, soybean, fruit and vegetable farmers out of their tractors and only about half of the state’s crops were actually planted. I…
Across the Table
Across the Table: It’s not an ending. It’s a new beginning.
For the past several years, Farm Bureau members have been hearing of changes coming in our relationship with our greatest partner, Nationwide. And if you know anything about the incredible importance of that relationship, change is naturally a scary proposition….
Across the Table: A small group of Toledoans just changed the world. Maybe.
Fewer than 9 percent of a city’s registered voters just passed the Lake Erie Bill of Rights, which declares that Toledoans have legal authority over some 5 million Ohioans, more than 430,000 businesses, thousands of local governments and tens of…
Across the Table: Key insights from two years on the road
Grassroots is a term we use regularly in Farm Bureau. It’s shorthand for saying that everything we do is from the bottom up, not top down. From defining our values to developing our policies to recruiting new members, everything starts…
Across the Table: 100 Years of Ohio Farm Bureau
We’re 100 years old. A lot has changed in Ohio Farm Bureau’s first century, and yet a lot hasn’t changed a bit. In 1919, our fledgling Farm Bureau existed in a different world. Some 30 percent of Ohioans lived on…
Across the Table: Listening to the Members
When I was hired a couple years ago, I made a promise to you and your fellow members. I would listen to what you want from your organization. The map you’re looking at is my proof of performance. As the…
Across the Table: OFBF Professional Services
My doctor, lawyer and accountant have two things in common with my electrician, mechanic and plumber. They’re really good at their jobs, and they’re not cheap. Roughly speaking, $100 gets me 15 minutes with my doc, a half hour with…
Across the Table: Sometimes, a family business takes some explaining
Sometimes, a family business takes some explaining. “Hydro biomass application engineer” is one way a friend of Megan Dresbach’s describes what she does. Her dad, Eric, once told a stranger their family enterprise was “organic nutrient recycling,” which drew the…
Across the Table: A Diverse Food Space
When I heard Dr. David Hughes extol the virtues of adjectives over nouns, it wasn’t an English lesson. It was economics. Hughes, known as “Dr. Food,” travels the world talking to decision makers at companies like McDonald’s, Kraft and Nestle….
Across the Table: If the jacket fits–an FFA legacy
Like all parents, Lisa and I want our kids to get an exceptional education. To that end, we’re dressing them in blue corduroy. You probably recognize the iconic jacket that is the official dress of the FFA. You may not…