Creekside Vineyard Winery, while artisan in size, has proved its excellence in the 2014 Illinois Wine and MidAmerican Wine Competitions. In July both competitions release their results, and Creekside Vineyards earned high marks along wineries much older and larger than itself in the state and across the Midwest region. In the annual Illinois Wine Competition held at Lincoln land Community College in Springfield, Illinois, and in the Eighth Annual Mid-American Wine Competition held at the Des Moines Area Community College campus in Ankeny, Iowa, Creekside Vineyards Winery was awarded the following medals:

WINE NAME VARIETAL MIDAMERICAN IL WINE

Crooked Owl Corot Noir Gold Double Gold

Crooked Owl Corot Noir Silver: Food Pairing Grilled Sirloin Steak

First Kiss Marechal Foch Gold

Sundaze Seyval Blanc Gold Double Gold

Sundaze Seyval Blanc Gold: Food Pairing Baked Trout

Sweet Retreat Vignoles (*sweepstakes nominee*) Gold* Silver

"The quality of Midwestern wines continues to improve," said Bob Foster, Director of the Mid-American Wine Competition (MAWC). These are high quality wines that wine lovers should seek out and try." The MidAmerican competition was held July 11-13 and included wines from 15 Midwestern states. Professional wine judges from throughout the United States awarded 100 Gold medals, 171 Silver medals, and 132 Bronze medals. Full results can be found at www.midamericanwine.org. "This marks the eighth consecutive year of the MAWC and we have had the distinction of watching the local wine industry develop into a great representation of our region," said Chief Judge Doug Frost of Kansas City. "The wine industry throughout the Midwest has evolved into tourist destinations, where wine enthusiasts visit local wineries. This helps the local economy and area wine industry."

The Illinois Wine Competition was held June 16-18 and included 171 amateur entries and 257 commercial entries from across the state. Creekside Vineyards was one of six wineries in the state to receive multiple Double Gold medals. The competition is sponsored by the Illinois Grape Growers and Vintners Association. Full results can be found at www.illinoiswine.com. Bradley Beam, the Illinois state enologist and organizer of the contest, said, "The primary goal of this competition is to recognize the many outstanding wines produced in the state of Illinois. The number of medals awarded this year indicates that we, as an industry, are maintaining a very high degree of quality."

Creekside Vineyards, in 2013 producing its fourth vintage on an artisan scale, is relatively new to the Illinois wine scene and uses predominately Illinois grapes from its own vineyard and other local partners. Winemaker John Mital has practiced viticulture and enology for over 10 years, beginning in Missouri and then relocating with his wife and son to his roots in the Quad Cities. John's parents, Don and Bev, own and operate Creekside Vineyards Inn. Creekside Vineyards Winery is located on Highway 67 in Preemption, IL; its vineyards, bed and breakfast, and outdoor Wine Terrace are located at 7505 120^th Avenue Coal Valley, IL. Creekside Vineyards also offers its wines at select Quad City IL retailers; to learn more, visit www.creeksidevineyards.com or call 309-787-WINE. "We hope these results help spread the word that the Midwest produces many fines," comments owner and Marketing Director Jennifer Mital. "We are honored to play a role in this industry and take pride in playing a part in its growth and future success. The best part of the day is knowing our wines and venues add enjoyment to people's lives. One doesn't have to travel far to find a fine bottle of wine or the beautiful vineyard from which the grapes are grown."

The percentage of consumers who identify themselves as vegans has increased from 1 percent in 2009 to 2.5 percent in 2012, according to a Harris Interactive poll. About double that number?5 percent of Americans?consider themselves vegetarians, not counting the added number of "flexitarians" who occasionally go meatless. With more people eating a plant-based diet all or part of the time, menus are offering a wider and more inspired selection of vegetarian and vegan choices

On-Trend Recipe - Farro Burger with Avocado
by Little Bear
Los Angeles

Veggie burgers have grown in scope and creativity over the years, as they've evolved into a more popular choice for vegetarians and meat eaters alike. At Little Bear, the kitchen blends farro with beans and mushrooms to form a patty that cooks and looks a lot like meat. The topping is vegan, too, composed of roasted red pepper, creamy avocado and aioli made with tofu.

So, the stats are pretty unappetizing, but that doesn't mean you have to swear off burgers for good. When it comes to chowing down on this barbecue favorite, it's always better to go homemade, where you have complete control over the ingredients going in to your meal.

Follow these tips for a better-for-you burger:

•Go organic. To avoid additives and hormones, shop your local farmer's market for locally-sourced, organic meat products.

• Opt for lean turkey meat over beef. "Beef burgers add up fast in the fat department - especially saturated fat, which is important to keep track of for cardiovascular health and your waistline," says Keren Gilbert, MS, RD, founder and president of Decision Nutrition. "Lean turkey meat has half the saturated fat of beef; make sure the label says at least 93 percent lean."

• Increase moisture. "Lean turkey burgers tend to be dry since the fat content is low," says Gilbert. "To up the moisture of your burger, I suggest adding onions, shredded zucchini, shredded carrots, or spinach." These veggies also up the fiber content, helping you to feel more satiated, Gilbert adds.

• Add a healthy binding agent. Breadcrumbs are the most popular ingredient for binding ground meat, but Gilbert suggests swapping them for fiber-rich oats. Another option: Chia seeds, which are a great binder that also ups the nutritional profile of your burger. She recommends using 1/2 cup of either ingredient to 1 pound of turkey.

• Season smart. Up the flavor of your patty with calorie-free flavorings. Gilbert suggests hot sauce, chili powder, garlic powder, cumin, or paprika.

• Condiment swap. "Even a lean, healthy burger can take a turn for the worse when topped with bacon, cheese, or creamy sauces," says Gilbert. She suggests passing on the caloric add-ons in favor of salsa, mustard, or veggie toppings like peppers and onions.

Early summer is by far my favorite time of year in Iowa. First of all, the weather is perfect. The temperatures are mild, the high humidity hasn't kicked in and the mosquitoes aren't yet buzzing around in full force.

Plus, I'm catching up on all the outdoor activities I missed so much during the brutally cold winter. I'm spending a lot of time on the bike trails and in my backyard garden. I'm also traveling to family get-togethers, where we gather outside around the grill, listening to the chirping birds and smelling the sizzling hamburgers while we marvel about how fast the grass is growing. (What else can we Iowans complain about when we can't gripe about the weather?)

In this edition of the Iowa Dish, we take a closer look at the prices for steaks, Iowa pork chops and other grilling favorites and why they are higher. We share summer grilling tips from an Iowa dietician and tell you about a new app to help grill foods safely.

In addition, we introduce you to an Iowa family that is making yogurt on the farm with milk from their Holstein cows. Plus, be sure to check out the latest Iowa Minute video on how cows can now milk themselves with the newest robotic milkers.

We're also sharing a winning recipe from the Iowa Farm Bureau Cookout Contest, held annually at the Iowa State Fair, for a beef roast on the grill. It's a budget-friendly cut of meat that's full of flavor.

If you have a favorite grilling recipe, or you have a question about farming in Iowa or about food in general, feel free to email me at TheIowaDish@ifbf.org. We may cover the topic in a future issue. Enjoy the summer!