WEST DES MOINES, IOWA - Nov. 7, 2012 - While the overall price tag of the traditional Thanksgiving dinner remains steady, with only a 1 percent increase from last year's total meal cost; prices are beginning to creep upward for poultry and meat. As the price of grain for feed continues to inch upward after a drought-stricken harvest, livestock farmers are beginning to make adjustments for the increased costs of feeding those animals.

But those food price hikes shouldn't affect this year's annual fall feast. According to the recent American Farm Bureau Federation (AFBF) Thanksgiving Dinner Price Survey, a family of 10 can enjoy the typical Thanksgiving meal that features a 16-pound turkey, bread stuffing, cranberries, pumpkin pie and the trimmings for $49.48.

"The Thanksgiving feast remains a real bargain for American families.  The bounty of our flocks and fields can still be put on the table for less than $5 per person," said Dave Miller, director of research and commodity services for the Iowa Farm Bureau.  "Even in the face of weather challenges that cut production of corn and soybeans on many Iowa farms by 30 percent or more, the Thanksgiving meal this year has risen in cost by less than 1 percent."

Turkey accounted for most of the increase in the cost of the dinner. The price for a 16-pound turkey crept up by 66 cents to $22.23, compared to $21.57 last year. The increase is a result of higher consumer demand for turkey, lowered turkey production and higher feed prices.

"The modest increase in the price of this year's Thanksgiving turkey demonstrates the resilience of American turkey producers in the face of drought and higher feed costs," said Miller. "During each of the first 8 months of 2012, U.S. turkey producers increased production and prices were slightly lower than a year ago, but higher prices for feed due to the record-setting drought of 2012 has led them to curtail

production by about 4 percent during October, resulting in the slight increase in price that may be seen as Thanksgiving approaches this year. But we are on the cusp of change regarding seeing higher prices for meat."

This year, there were small increases for the costs of dinner rolls and items used to make the meals. The survey shopping list includes turkey, bread stuffing, sweet potatoes, rolls with butter, peas, cranberries, a relish tray of celery and carrots, pumpkin pie with whipped topping and beverages of coffee and milk, in quantities efficient to serve 10 people.

More than 150 volunteer shoppers from 35 states, representing every region in the nation, participated in the annual AFBF Thanksgiving price shopping survey.  The cost of the dinner has steadily climbed in recent years: 2008: $44.61, 2009: $42.91, 2010: $43.47, 2011: $49.20 and 2012: $49.48.

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About Iowa Farm Bureau

The Iowa Farm Bureau Federation is a grassroots, statewide organization dedicated to enhancing the People, Progress and Pride of Iowa.  More than 153,000 families in Iowa are Farm Bureau members, working together to achieve farm and rural prosperity.  For more information about Farm Bureau and agriculture, visit the online media center at www.iowafarmbureau.com.

Le Claire, Iowa, October 29, 2012 - Mississippi River Distilling Company is excited to announce the arrival of their new Cody Road Rye Whiskey along with the first large scale release of Cody Road Bourbon Whiskey.

Cody Road Rye is handmade from 100% local rye purchased from Dave and Jim Wherry in Fulton, Illinois. This whiskey is a unique spirit that showcases the wonderful spiciness of rye, a one-of-a-kind grain, along with the delicate fruitiness that is often lost in rye whiskies.

"It all started a little over a year ago when we first released our Windmill Rye Whiskey as a seasonal product," says Ryan Burchett, owner and distiller.  "People went crazy for it and really appreciated tasting a full rye whiskey.  We decided this needed to be a staple and went into production right away.  The big difference is this whiskey has twice the age on it."

Cody Road Rye is distilled at a higher proof than is typical so it is a nice, clean smooth whiskey with the ful spiciness that rye is known for.  "The spice warms up your mouth, but the clean spirit goes down your throat smooth, which makes it perfect for Manhattans!"  Burchett says.

Along with the arrival of the new rye whiskey, fans should also be excited to know that the highly sought after Cody Road Bourbon should be easier to find now.  "In the past year, we've released about 5,000 bottles of whiskey total.  We'll release over 17,000 bottles in the next 8 weeks alone.  We'll be carrying that increased production into 2013.  So fans should be able to get their hands on our whiskies a little easier now."

The name comes from William "Buffalo Bill" Cody, who was born in LeClaire and was regarded as a regular purveyor of whiskey.  Legend has it that rye whiskey was his spirit of choice.

Ryan and his brother Garrett Burchett have been cranking out production on this whiskey so it will be easier to find around the state of Iowa and surrounding states.  They plan to release over 1,000 bottles each week, with still more full barrels in storage for aging purposes.  This will make a great holiday gift for any whiskey lover on your list!

The distillery opens at 10 AM on Friday, Nov. 2 with the first bottles of the whiskey available then.  Retailers around Iowa, Illinois and surrounding states will also have the whiskies for sale.

To get a free taste of this new spirit, join us Friday, November 2 from 5:30-8:00 p.m. to celebrate at MRDC's First Friday Feature.  There will be specialty cocktails prepared for the evening as well as some light appetizers.

Mississippi River Distilling Company is open from 10 AM to 5 PM Monday through Saturday and from 12 to 5 PM Sundays.  Free tours are offered to the public daily on the hour from 12 to 4 PM or by appointment.  The tour takes visitors through the entire distilling process.  Tours end in the Grand Tasting Room with free samples of products for those patrons over 21 years of age.

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Whitey's Ice Cream, Inc. was awarded 1st place in the "Open Class Division" of the World Dairy Expo for its entry of Graham Central Station ice cream. The flavor scored a 99.9% out of a possible 100 Points. Mr. Gary Neer, Plant Manager for Whitey's Ice Cream, was in Madison, Wisconsin to receive the award.

Hardee's has added yet another tempting sandwich to its breakfast menu. It's a reinvention of a true American breakfast classic - steak and eggs - made even better on one of Hardee's famous Made from Scratch biscuits.

The new Ribeye Steak, Egg & Cheese Biscuit features thinly-sliced Ribeye steak, a folded egg and Swiss cheese, all nestled inside a buttermilk biscuit.

All the product details, in addition to a sneak peek of the new commercial featuring real award-winning Hardee's biscuit baker Shirley Jones, are available here: http://bit.ly/RiNwyC.