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A UNIQUE COMBINATION: PORK PRODUCER AND PASTRY CHEF
By Bob Fitch
Like most young women who grew up on a farm, Emily Van Regenmorter is no stranger to hard work. Her parents, Chad and Jody Van Regenmorter, operate a farrow-tofinish hog operation east of Inwood. Emily started doing hog chores in high school and … “I just never left. I’ve got a steady income, plus I have the chance to grow my own business at the same time. Dad and Mom are always willing to give me a little time off when I need it.”
When she’s not caring for the pigs, she’s grown her hobby of baking into a small business as a pastry chef. Cakers Kitchen By Emily sells upscale baked goods with a goal of “making people feel good through food.”
PORK PRODUCER
Emily is the fourth generation of the Van Regenmorter family to farm in Lyon County and the third generation to raise hogs. Her grandfather, Pete Van Regenmorter, started producing pork in the 1970s. In the past one-anda-half years, Chad, with Emily as his hired hand, has been transitioning a portion of their traditional commercial herd over to purebred Berkshires. The flavor-heavy taste of Berkshire meat brings a price premium. Van Regenmorters are part of the Berkwood Farms coalition of family farmers whose Berks are harvested at Pine Ridge Farms in Des Moines.
Emily Van Regenmorter of Inwood is a pork producer and pastry chef.
Emily said raising purebred hogs for this specialized market involves a lot more paperwork, but she has no complaints.
EXPERIMENTING IN THE KITCHEN
Emily’s journey into the baking world began at 11 years old when it was discovered she cannot eat most baked goods. She was diagnosed with celiac disease which means her body cannot digest gluten from wheat, barley, rye or oats. “I was lucky enough to not have severe symptoms. I just had a lot of migraines and malnourishment. Your body can’t the get nutrients out of it and it stunts your whole digestive system.”
Even 10 years ago, baked goods made without traditional flour sources “tasted like cardboard,” she said. Not wanting to abandon bread and cake and cookies, she began experimenting with different
The Van Regenmorter family. Front: Emily and her sister, Rebecca. Back: Emily’s fiancé, Brett Van Keulen; her parents, Jody and Chad; and Rebecca’s husband, Blake Roetman.
recipes. “I began playing with my mom’s recipes with various substitutions. I decided that it was something I really liked to do and found it to be a lot of fun.”
Baked goods using alternatives to traditional flour products typically get very dense and are frequently grainy, she said. That’s because substitutes such as potato flour, potato starch and different types of rice flour absorb liquid more compared to regular flour. “So there’s a lot of experimenting because every flour acts differently from another one.”
BECOMING A PASTRY CHEF
The more time she spent baking, the more interested she became in it as a potential career path. While still working fulltime on the farm, she enrolled in a year-long diploma program in the Auguste Escoffier School of Culinary Arts. The training covers the essentials of a career in baking and pastry, from techniques for creating amazing breads and cakes to foodservice business know-how. The program combines flexible online classes with a hands-on baking and pastry externship experience, supervised by experienced instructors.
She enrolled a few months before the Covid lockdowns hit. However, since it was a virtual class, Covid didn’t delay her learning. The virtual classroom included reading, lectures and demonstrations, research and quizzes. She had 24/7 access to hundreds of technique videos.
An online baking school seems counterintuitive. “Everybody says that – and it is a little different. You have to take a lot of pictures of your work in progress. Every step along the way, you took pictures. For each assignment, I provided 10-12 photos. The first picture was always one of every ingredient weighed out by itself in a little dish. Just through these pictures, the chefs can tell if it's right or not. The final picture was usually the end product plated up to look professional. There was a document I filled out to document the flavor profile, the taste, the smell and textures.”
Most of Emily’s work is filling custom orders for local customers. The orders come steadily month-to-month, although there’s not necessarily consistency in the types of orders she receives. One year, she’ll bake for three to five high school graduations and the next year, there will be one or none. She bakes for three to five weddings each summer plus has furnished baked goods for family reunions held in the area.
Her specialties include French macarons and cheesecakes. Her parents’ favorite are her butter cake cookies.
“I’ve always offered items made from traditional flour products as well as gluten free. There just isn’t enough demand in the area to do only gluten free. People who have celiac disease are nervous if they know I have a shared kitchen, because some can have bad reactions from just trace
amounts of gluten. But, as someone who has celiac disease, I can truthfully say I know how to clean the kitchen to protect the gluten free products.”
LIFE CHANGES ON THE WAY
Emily is not sure if she’ll still be feeding hogs and baking in her mom’s kitchen a year from now. She will be getting married next spring to Brett Van Keulen, a native of Marshall, Minnesota, who is going into his final year at North Dakota State University. She met him while visiting a friend who attended Southwest Minnesota State University.
Brett will graduate next year with a degree in mechanical engineering. She’s hoping they’ll be able to live close to Inwood so she can continue to be involved at her parents’ farm. If need be, though, she can pack up her custom baking business and move it wherever she and her new husband land. And a farm kid’s worth ethic is valued wherever she goes. “We have a lot of options, but it’s all up to God’s plan,” she said.
Would she rather be baking or doing hog chores? “It depends on the day. Baking doesn't always go well and other days it doesn’t go well in the barn.”
To learn more, find Cakers Kitchen By Emily on Facebook and order at cakers-kitchen-by-emily.square.site
Emily with her fiancé, Brett Van Keulen, a native of Marshall, Minnesota, and a fifth-year senior at NDSU. They plan to get married next spring.
A sampling of deliciousness by Emily Van Regenmorter at Cakers Kitchen By Emily.
MEET MAYBELLE – A HATCHET-WIELDING CRUSADER AND FRAUDSTER
Every city and town has its share of irregular folks. They just stand out a little more in a small municipality. Take the case of Maybelle Trow Knox of Le Mars – a hatchet-wielding crusader, forger and pension fraudster.
Maybelle Trow was born May 27, 1889, on a farm near Kingsley owned by her father, William Z. Trow, a Civil War veteran originally from Albany, Wisconsin. Mr. Trow’s wife, Lucinda Angela Lane, was a native of Bangor, Maine.
Mr. Trow became one of the wealthier men in the county. After he died, his widow and daughter left the farm and moved to Le Mars. They lived in a “somewhat pretentious” eight-room home in one of the better residential areas of Le Mars. Mrs. Trow served visitors tea and crumpets. Her daughter studied piano and violin and enrolled in music courses at Western Union College in Le Mars. In 1914, Maybelle’s cousin, Sumner Browning Knox, moved to the Trow home to study for the ministry at Western Union College. He quit college the next year and became a letter carrier. Eventually, Mrs. Trow discovered Maybelle and Sumner were “keeping company.” She tried to keep them apart, but they eloped and were married in Woonsocket, South Dakota, in 1919. They returned to Le Mars and lived with Mrs. Trow.
TEMPERANCE CRUSADER
Growing up, Maybelle was reportedly a lonely, withdrawn school girl, but as Mrs. Sumner
Knox she “blossomed into the grand dame of Le Mars society.” Among other groups, she became active in the Women's Christian Temperance Union. That’s where Maybelle overstepped her talents. Toting a hatchet in true Carrie Nation style, Maybelle led a raid on a Le Mars soft drink establishment owned by Joe Duster. No liquor was found. “It really was a soft drink place," according to long-time Sheriff Frank Scholer. "There probably were other soft drink places where liquor could be obtained, but not there."
Owner Joe Duster was irate over the raid and remarks made by Maybelle. He sued her for $15,000. She apologized and the case was resolved out of court. She lost her position as WTCU president and was avoided by other antialcohol crusaders.
FORGERY
Less than 20 months later, in December 1932,
pleaded guilty to a forgery charge in connection with her claim to $10,000 from the estate of T.M. Zink, a Le Mars attorney and womanhater who specified in his will that his estate was to be used to build a womanless library. (The court set aside Mr. Zink’s strange will –another interesting story, no doubt). In the midst of the trial Maybelle allegedly lapsed into a coma.
Maybelle served one year in prison for her crime. Her husband cared for
Maybelle
Maybelle Trow Knox, Le Mars Globe-Post.
Headline in the Sioux City Journal, Nov. 22, 1938.
her mother while Maybelle served her time. But, by the time she was released, the family’s home had been foreclosed upon. To stay in the home, Mrs. Trow paid $15 per month in rent out of the $40 per month pension she received as a Civil War widow.
MURDERER OR SIMPLY CHEATING THE SYSTEM?
In 1938, neighbors noticed that they had not seen Maybelle’s mother , Mrs. Lucinda Trow, for some time. Yet her pension checks were still being signed and cashed every month. When a courthouse official questioned Maybelle, she punched the official in the mouth, causing him to lose several teeth. To check out the rumors, Rome F. Starzl, editor and publisher of the LeMars Globe-Post, went with one of his reporters to the Trow-Knox home
on Nov. 8, 1938. Maybelle denied that her mother had disappeared and that she, in turn, was fraudulently cashing her pension checks. She said her mother was upstairs sleeping. Starzl offered to take a picture of Mrs. Trow to quash the rumors and gossip. Maybelle seemed enthusiastic about the idea and set a time for the picturetaking that afternoon. But when the editor and reporter returned, no one answered their door, despite pounding and shouting.
To add to the mystery, Maybelle’s husband, Sumner Knox, had disappeared, too. Finally, Sheriff Scholer investigated. "We poked around with iron rods after a neighbor told us about some digging done during the night," Scholer recalled years later.
On November 13, 1938, the body of Mrs. Trow was found under
Lucinda Trow.
the flower garden in the yard of the Trow-Knox home, located a block north of the Plymouth County Courthouse. She was buried in a casket fashioned from a kitchen cabinet. Examinations by pathologists failed to find any evidence of violent death. Officials said the woman had been dead for six months and likely died of natural causes. Maybelle tried to redirect suspicion onto her missing husband.
And where was her husband? The rest of the yard was minutely examined. The well, cistern, attic and basement were probed with great care. Nothing more was found.
However, it turns out she and Sumner had been divorced and he was alive and well, living in Oregon.
Just 17 days after her mother’s body was found, Maybelle pleaded guilty to conspiracy charges in connection with three of the six Civil War pension checks she cashed. There were no signs of foul play, although Maybelle later said she would have pled guilty to murder provided she received the death penalty, which she said was lesser punishment than being confined in prison.
Sources
• Le Mars Globe-Post via iagenweb.org.
• Sioux City Journal via newspapers.com.
• Sioux Falls Argus Leader via newspapers.com.
• Le Mars Sentinel.
Providing Feed and Vet Supplies for over 30 years. We also provide consulting services for feedlot cattle and cow calf pairs.
Headlines in Sioux City Journal, Dec. 1, 1938.
The kitchen cupboard coffin of Lucinda Trow. Mrs. Trow died of natural causes, but her daughter Maybelle buried her in the backyard so that she could continue to collect her mother’s Civil War widow’s pension. Le Mars Globe-Post
CONNECT YOUR HOME & OPERATION TO FIBER TODAY
NORTHERN LIGHTS
PHOTO BY JOSHUA KLEMME.
THE LONG AND WINDING ROAD BRINGS BLAIR SMITH BACK HOME TO THE PLYMOUTH COUNTY FAIR
By Bob Fitch
Inside of every old log is a piece of art waiting to be discovered. All that’s required is a little imagination and a whole lot of skill with a chain saw.
Blair Smith of Westfield has been discovering the art inside the trees for more than 20 years. In the 1990s, Blair and his wife, Robin, spent a lot of time at the Plymouth County Fair when their daughter, Mylee, was showing lambs in 4-H. Blair became fascinated watching A.J. Lutter, a chainsaw artist from Brainerd, Minnesota, who did carvings at the fair for many years. “He was one of the best chainsaw artists in the world. I’d watch him for hours. He became a person I always looked up to.”
When Blair wasn’t working at his long-time job as a transport driver for Wells Incorporated, he started playing around with chainsaw art and created his company, B&R Chainsaw Sculptures. “I did some small carvings like pumpkins or watermelon for my wife; and spent more time at it after Mylee got out of 4-H. Growing up on a farm, I was very handy, plus I’m creative like my mom (who wrote and published romance novels). One day the UPS guy bought a bear from me –and the rest is kind of history. I figured I could make some money.” In addition to hauling raw milk from dairies for Wells, he also helps on his brother Blane’s farm, especially in the fall.
“If I wasn’t working, I was gone carving. Like A.J. Lutter told me one time, ‘If you’re laying awake at night thinking about it, then you know that’s what you’re meant to be doing. You’re always dreaming about what you can do next.’ My mind goes all over, but that's okay.” At first, he was selling a few pieces here and there, but around 2004 he was invited by Stihl chainsaw representatives from Vermillion and Sioux Falls to do carving demonstrations at places such as Cabela’s. As
word started to get out, he was approached by the Woodbury County Fair to provide his “Crowd Shock'n, Wood Rock'n, Show Stopp'n, High Powered, High Performance Chainsaw Art,” essentially becoming part of the fair’s entertainment package. The four carvings done each day were then put on auction to benefit the fair. He’s been going to the Woodbury County Fair now for 15 years.
HAVE CHAINSAW, WILL TRAVEL
He hired a talent agent who started booking B&R Chainsaw Sculptures at fairs, festivals, town celebrations, and art in the park events all over Nebraska, Missouri and Kansas. “People just loved me. I had more fun at those places because they'd never seen chainsaw art. I adapted my work to where I was at. If I was in the western part of the country, I’d do horses, cow-calf pairs or bears crawling out of a cowboy boot waving a hat,” he said.
“The first few years we had an old black pickup and we pulled
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Welcome to the Smith home near Westfield. Blair was in one of the last graduating classes from Westfield High School. His wife Robin is originally from Hawarden.
A sample of carvings by Blair Smith. High school and college mascots are always popular at auctions held at county fairs and charity auctions. His carvings at fairs are done in as little as 30 minutes.
an old pickup box trailer behind it. I drove that all over the Midwest trying to sell stuff. It’s funny now, but back then it was embarrassing enough that my daughter wouldn't go with us. That's the truth,” said Blair.
Robin said her husband’s outgoing personality adds to the show. “A lot of chainsaw artists don’t talk. If you’re in the audience and you want to know anything, you’re out of luck because many carvers won’t interact with you. Blair has always had the gift of gab,” she said. According to Blair, “I never claimed to be the best chainsaw carver in the world. I never will be. But I am probably one of the most entertaining carvers you’ll see.”
Blair said it can be taxing to crank out four carvings a day in 30 or 45 minutes in the summer heat. He’s glad neighbor Scott Toben is part of the team now. About a decade ago, Scott was just 13, but had an interest in carving and started going on the road with Blair. “Now we each do two carvings in a day. It’s been fun getting him involved. He’s more or less taken over some of the big shows. He’s very quiet, but he’s becoming more outgoing.”
When working at fairs and festivals together, they bill themselves as Northwest Iowa Extreme Chainsaw Artists. Besides chainsaw art and helping on the family farm, Scott’s full-time job is operating Scott’s Treeworks, LLC. The company’s services include tree removal, tree trimming, stump grinding, sawmilling and chainsaw carving.
In recent years, Blair has tried to cut down on the miles and do more shows locally, such as fairs in Osceola and Woodbury counties and the Dane Hansen Art in the Park celebration in Logan, Kansas. A couple years after his idol, A.J. Lutter, retired, he finally had a chance to come home and be the resident
HALF A MILLION MILES TO THE PLYMOUTH COUNTY FAIR
Blair and Robin gave up camping and instead put in their own backyard oasis paradise which includes some of his carvings.
chainsaw artist at the fair where he grew up. “I always tell people around here that I had to drive half a million miles first before I could drive the 20 miles to Le Mars. When we were kids, the Plymouth County Fair was the biggest part of the summer. Both Scott and I are Plymouth County farm kids, so it’s fun to carve for the hometown crowd.” Their carvings are very popular on the fair auction, helping to raise thousands of dollars for improvements to the fairgrounds. Over the years, he’s also donated many carvings to help raise funds for nonprofit organizations.
During the Plymouth County Fair, the Northwest Iowa Extreme Chainsaw Artists show can be found on the southwest corner of the fairgrounds from 2 p.m. until dark, Thursday through Saturday, July 2527. The show focuses on interaction with kids at 5 p.m. on Friday and Saturday. Then on Sunday, July 28, the show runs from noon-3 p.m. with the auction following at 4 p.m. in Pioneer Village.
‘JUST BE YOURSELF’
For 28 consecutive years, Blair never had a sick day at Wells.
However, he was working on Easter Sunday four years ago when he couldn’t get a pin to release when he was unhooking his trailer. He gave it a jerk and tore the muscles on the top of his shoulder. But the torn muscles were the least of his problems. The MRI on his shoulder discovered cancer in his lymph nodes.
His friend, Lynn Anderson from Fort Dodge, helped Scott fill in Blair’s commitments for carving events during summer 2020. Six months of treatment for the low grade follicular lymphoma stage
Scott Toben and samples of his work.
four cancer were followed by two years of maintenance chemo. Last September, doctors said he was in remission. Blair is “coming back pretty strong,” but the follow-up scans are always nerve-wracking. To paraphrase the old Toby Keith song: “He’s not as good as he was once, but he’s as good once as he ever was.”
While he’s traveling fewer miles and doing fewer carvings, Blair still enjoys finding what’s hidden inside the wood. Now his grandson, Tayven Smith, 16, has discovered an interest in chainsaw carving. “He’s been traveling with me and performing in some of my shows.”
Blair gives his grandson the same advice he gives to the young people who attend his shows at the fair – every carving that appears from the a block of wood isn’t perfect, but every carving is a work of art. “Being the best in the world isn’t your ultimate goal. No matter what it is, whether it's reading, writing or riding your bicycle, be good at what you do and be proud of it. You don’t have to be just like your neighbor, you’ve just got to be yourself.”
Scott Toben, Blane Smith, Tayven Smith and Blair Smith.
KROESE & KROESE ENJOYS GROWTH, BUT MAINTAINS TRADITIONAL VALUES OF CLIENT CARE AND RESPONSIVENESS
By Bob Fitch
Responsiveness, trust and a commitment to helping clients attain their financial goals have combined to position Kroese & Kroese, P.C., as one of the fastestgrowing certified public accounting firms in northwestern Iowa.
“If people come to you with their accounting and their taxes, that demonstrates a lot of trust,” said Karri Faber, CPA, a partner at Kroese & Kroese. “We have a lot of personal relationships with our clients, to the point that we’re almost family.”
According to Rich Rikkers, CPA, a partner in the firm for over 33 years, “We try to put ourselves in our clients’ shoes and make sure everything’s getting done right. We strive to be responsive.” He said the firm knows each financial situation is unique. Consequently, team members avoid cookiecutter financial services and instead craft well-rounded, comprehensive tax and accounting strategies.
The firm’s roots stretch back into the 1960s when Stan Kroese operated a bookkeeping company in Sioux Center and Le Mars. In 1986, his sons, Rob and Randy Kroese, bought out their father and started the CPA firm of Kroese & Kroese, P.C. The brothers began adding partners in 1988 and have since retired. Today there are nine partners between the two locations and nearly 50 total employees.
The Kroese & Kroese client base includes agri-businesses, manufacturers, construction contractors, grain dealers, transportation and freight firms, professional services, independent and franchised retail businesses, and other sectors. Rikkers said the firm is proud of its ability to serve farmers. “In the accounting or tax world, farmers are a little bit unique. We’re proud that our accountants and staff here understand those unique aspects.”
The Kroese & Kroese, P.C. team from both the Sioux Center and Le Mars.
HELPING CLIENTS DURING START-UP, EXPANSION, MERGERS AND MORE
The expertise at Kroese & Kroese extends beyond general accounting, tax law and payroll. The firm also does estate and trust work, audits, compilations and reviews. Team members at Kroese & Kroese are frequently involved in developing pro formas for business start-ups and expansions; plus helping clients prepare for mergers and liquidations.
“When you live in an area like ours, there are always a lot of new businesses starting,” Rikkers said. “In addition, many of our existing clients are often in an expansion mode. It keeps us busy.”
According to Faber, the businesses and farmers in this area are willing to take risks. “They're very proactive people. The ethic of hard work trickles into every business type in the area.” Rikkers added, “I also think every industry seems to feed on each other. The strong farm community lends itself to a strong manufacturing sector and meat processing plants. All of that business development leads to additional home construction which feeds companies such as Pella Windows. The communities around here are aggressive and encouraging to new and existing businesses.”
LOCAL COLLABORATION BUILDS ECONOMY AND QUALITY OF LIFE
The company’s clients often look to invest beyond their own business, including farmers who like to invest in ag-related manufacturing. Likewise, collaboration among cities, public and parochial school districts, colleges and counties lends itself to efficient, progressive growth of the local
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Earlier this year, Kroese & Kroese opened a new office complex on South Main Avenue in Sioux Center.
economy and improvements to infrastructure and quality of life benefits. Rikkers said it’s advantageous to the business community as a whole when, for example, Sioux County, the city of Sioux Center and the city of Orange City work closely together on projects such as the airport and the trail system.
Kroese & Kroese and its clients also benefit from the quality of local educational institutions, specifically Dordt University, Northwestern College and Northwest Iowa Community College. Accounting interns for the company come almost exclusively from Dordt and Northwestern and a number of their graduates are employees. Faber said, “There seems to be a lot of students from different areas of the world. They come here for college and they like what they see – it’s a good place to raise a family or maybe start a business.”
Whether a team member is fresh out of college or a seasoned veteran, Faber said employees at Kroese & Kroese work hard, but do so in a family-friendly work environment, which includes flexibility, especially outside of tax season. Rikkers said, “The number one reason for our success is our employees. They are a dedicated group who are committed to helping our clients attain their financial goals.
STRATEGIC KNOWLEDGE, PROACTIVE STRATEGIES
Rikkers and Faber said the company always has cutting edge knowledge of the changes in tax law and the methods to ensure clients can obtain the greatest benefit from those changes. The firm is also committed to maintaining the most advanced technology and continuing education for its staff.
Rikkers said the Kroese & Kroese team likes to take time in the summers to meet with clients and allied experts such as attorneys and financial advisers to review risks and opportunities. Currently, the financial value of many businesses, farms, estates and properties has significantly increased because of the strength of the local economy and the recent inflationary period. Combining that reality and a possible lowering of exemptions on estate taxes means it’s vital to review succession planning for farms and businesses, he said.
“You can reduce your tax exposure, but you have to do it ahead of time – you can't just do it the last minute. If you get over this magic number, you’re taxed at 45 percent. We want to help our clients avoid that tax bill,” he said. Plans to minimize estate taxes include leveraging bypass trusts, irrevocable life insurance trusts, or qualified personal residence trusts.
GROWTH AND VALUES
Rikkers and Faber expect the accounting firm to continue to grow. “More important than growth, though, is to ensure we can continue to effectively care for our current clients,” Faber said. “We’re focused on keeping the long-time Kroese & Kroese values in place. Always putting our clients first is a tradition we’re passing on to our younger employees and partners.”
1 tablespoon freshly grated lime zest kosher salt and pepper
DIRECTIONS:
Place the chicken in a glass dish or resealable bag. Whisk together the olive oil, lemon juice, hot honey, lemon zest, garlic and a big pinch of salt and pepper. Pour it over the chicken and marinate for at least 30 minutes or even overnight.
Preheat the grill to the highest setting. Once hot, place the chicken on the grill and cook for 5 minutes, or until the chicken easily flips. Flip and the chicken and grill for 5 to 6 minutes more, or until the internal temperature of the chicken reaches 165 degrees F. Let the chicken rest for 5 to 10 minutes before serving. Drizzle with extra hot honey.
To make the corn salad, place the corn, green onions and cilantro in a bowl.
In a smaller bowl, whisk together the sour cream, lime juice, zest, and a big pinch of salt and pepper. Stir the sour cream mixture into the corn until combined. Taste and season more if needed.
