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The right care. The right place. The right time.
of Sioux County PUBLISHERS Garrett and Mindy Gross, AGE Media EDITOR & IOWA MANAGER Bob Fitch, AGE Media Direct advertising inquiries, story submissions and other correspondence to: 712-551-4123 bob@agemedia.pub © The Farming Families, Age Media & Promotion The Farming Families is distributed free exclusively to the farmers, ranchers and producers in rural Sioux, Plymouth and Lyon Counties. All rights reserved. Content in this magazine should not be copied in any way without the written permission of the publisher. The Farming Families assumes no responsibility for unsolicited manuscripts or photographs. Content in articles, editorial and advertisements are not necessarily endorsed by The Farming Families and Age Media & Promotion.
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SPECIAL ISSUE: PLYMOUTH COUNTY 'FROM THE FARM TO YOUR TASTE BUDS'
COMPETITIONQUALITY BBQ FIVE DAYS A WEEK by Bob Fitch
There’s a right way and wrong way to do barbecue. At Iowa BBQ Company in Le Mars, the goal is always to do it the right way – or not at all. Iowa BBQ Co. owner Joe Sitzmann said the right way to do barbecue is to smoke it fresh daily. “We will never re-heat our product. A lot of chain barbecue places will re-heat ribs or re-heat brisket. We never re-heat. Ours is fresh, smoked daily. We never want to lose any quality or integrity in our product.”
Joe Sitzmann, owner of Iowa BBQ Co. in Le Mars. 6
The Farming Families Magazine | www.agemedia.pub | June 2021
Joe’s commitment to quality and integrity is carried through in every aspect of the business, even if it costs more money. That goes from choosing the right chef to sourcing the right wood, to doing the right training and picking the right smoker. “Our commitment is also reflected in the type of food we’re using – our proteins are a top, top priority for us. We will only source the best. It’s all Midwestern-raised meat.”
Iowa BBQ uses Braveheart Black Angus Beef. Braveheart’s processing facilities focus on slower line production with an emphasis on craftsmanship, ensuring quality and consistency. The cattle are sourced from the Midwest within 200 miles of the packing facility and processed at an average carcass weight of 850 pounds. They are fed a grainbased diet and finished on Midwestern corn for superior flavor and tenderness. Since it opened in 2018, he said the company has only used prime brisket. “Brisket is king for us. I don’t think there’s better brisket around here. We have food bloggers who write about it. We have people who travel hundreds of miles to get it. It’s definitely the king of our menu. It’s important for me to know that when people come in and order, they’re getting the best brisket money can buy,” Joe said. Their pulled pork was voted the best in Iowa west of Des Moines. He said they only use Allegiance pork, which is a premium Duroc-cross pork with great marbling. Sausage is made in-house and the pork ribs are smoked to the point the meat is not quite falling off the bone. Iowa BBQ also uses organic chicken. “All those things that are becoming important to the consumer are important to us as well.” Chicken can be ordered by the quarter, half or whole bird. In addition, the sides and sauces are all house-made under the direction of chef Michelle Holub, a Le Mars native. Joe said, “The mac and cheese is probably the favorite side here. We’ve got a homemade cheese sauce which is super creamy and delicious. And our jalapeño poppers are to die for – it’s almost like eating candy. We throw a little bit of smoke on them. Our corn bread has also become fairly iconic here. I have to credit Habitue Bakery here in town who makes it for us.”
Brisket is the king on the menu at Iowa BBQ Co.
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He said, “Having respect for the food is important to us. Clearly that translates into a respect and appreciation for Midwestern agriculture.” After graduating from Le Mars Gehlen High School, Joe set out for college in Texas. He entered the restaurant business almost 20 years ago. He rose through the ranks at Dave & Buster’s, a national restaurant chain known for its elaborate video arcades. Over the years, he made career stops in Texas and Kansas City, where he gained an appreciation for authentic barbecue.
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He returned to Le Mars in 2009 with his wife, Bobbie. They have two sons, Jami, 13, and Eli, 11. He purchased P’s Pizza House (known as Mr. P’s at the time) and re-energized the menu. His company, Thrive Hospitality Management, opened a second P’s location in Dakota Dunes, S.D., in 2019. His entry into the barbecue business was somewhat
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The mac and cheese is the favorite side at Iowa BBQ Co.
unintentional. While consulting with Mike Wells on the re-tooling of the Wells downtown ice cream parlor, he was asked to evaluate the facilities left behind by a short-lived barbecue company which operated in a property Mike Wells owned at the corner of Highway 3 and First Ave-
nue. During the course of his evaluation and while cleaning up the property, Joe thought a barbecue place was actually a good idea and also fit with his desire to operate a downtown eating establishment. “We have a really cool downtown. There’s a lot of energy downtown. There are a lot of residents who just love our downtown, but there was a lack of dining options.” In developing the vision and busi-
ness plan for the new restaurant, he reached out to Keaton Kimble, a former employee who had experience smoking meat and had culinary talent. Kimble became Iowa BBQ’s first chef, helping to create the menu, sourcing the meat, and determining how the meat was going to be smoked. The smoker itself is a showpiece and has become a focal point in downtown Le Mars. It was custom-built in Memphis, Tenn., from what was originally intended to be a 1,000-gallon LP tank. They burn only red oak and hickory wood in the smoker. Joe said the Le Mars area has responded favorably to his goal of providing authentic barbecue “like the big boys do it in Texas and Kansas City.” One thing that’s normal in Texas or KC barbecue country is sometimes the place will run out of food – because, again, re-heating the brisket or pork is not something
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A sample of the ribs at Iowa BBQ Co.
The beef, pork and chicken at Iowa BBQ Co. is cooked low and slow in their custom-built smoker.
authentic BBQ joints do. Consequently, hours for the restaurant are Tuesday through Saturday from 11 a.m.-9 p.m. or “until it’s gone.” He gave a shoutout to “our pit guys” who start work at 2 p.m. each day and work through until 6 a.m. the next morning. “They do it day-in and day-out and they make the best barbecue,” he said.
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“We put on a certain number of briskets and pork butts depending upon the day. You don’t have the ability to just throw one on like you do with a burger. You’re talking 12+ hours for a brisket, 8-10 hours for pork butts or ribs, or 6-8 hours on the chickens.” Joe said, “We attract barbecue lovers from a long ways away. We have people seeking us out. It’s so cool.” Some of the most interesting customers are those who consider themselves experts – “everyone from ‘Johnny Backyard Smoker’ to food truck operators to BBQ competition guys to the brick-andmortars.” Knowing this type of customer is coming through the door and likely to be intent on picking apart their quality “really fuels us to deliver a competition-worthy product.”
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Be forewarned: In addition to the threat of missing the brisket on a day the meat runs out early, the restaurant is also open only on a seasonal basis, typically from mid-March until early November. So Joe encouraged barbecue lovers to drop by sooner rather than later for a cold Hamm’s or PBR tall boy to go with hot barbecue on their open-air, but rain-protected outdoor porch.
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KEEPING LOCAL HISTORY ALIVE
Looking into Highland Cemetery from the farm field to the south.
The Rock River Norwegian Lutheran Church at Highland.
HIGHLAND: NOT QUITE VANISHED At the corner where the gravel roads of 410th Street and Dogwood Avenue meet in Sioux County, there’s a nice stand of evergreen trees. If you’re driving north or south and slow down, you’ll notice a wooden sign with a diagram of a tiny town. If you stop and walk inside the garden gate just south of the sign, you’ll find the final resting place of a few of Sioux County’s early Norwegian pioneers. This was the hamlet of Highland, Iowa, in Eagle Township, about 4 miles north and 4 miles west of Ireton. In the mid-1880s, some Lutheran families came into Eagle Township and organized Rock River Norwegian Lutheran Church. Joseph
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J. Hemmingson farmed section 13 in the township and he donated a parcel of land for the church in 1886. Joseph Hemmingson was the son of Norwegian immigrants who came to the United States in the 1850s. His parents first lived in Illinois and then in Polk County, Iowa. Joseph and his brothers, Oliver and Knute, moved to Eagle Township in 1883 and their brother, Edward, came later. Henry Peterson established a general store across the road just to the north of the Lutheran Church. Nels Christiansen set up a blacksmith shop north of the general store, and Knewt Toft began operation of a pump and windmill shop east of the church. As this community began to develop, people in the area referred
to it as Highland, presumably because the church and other buildings were located on high ground which gave the residents a beautiful view of the countryside in every direction. In the year 1895, some families of English origin were attracted to the land opportunities in Eagle Township and they established a Methodist congregation at Highland and called it Mount Joy Church of God. A frame wood building was put up which measured 30 x 40 feet, and it was located on the northeast corner of Section 14, just west across the road from the Lutheran Church. David Weaver donated an acre of his land for this church. The Lutherans were served twice
The gravestone for Nels Thorp, one of the pastors of the Norwegian Lutheran Church.
A close-up of the image on the Nels Thorp marker.
Clockwise from the upper left: The barn for the Lutheran Church; the Highland cemetery; Rock River Norwegian Lutheran Church; across the road is Mt. Joy Methodist Church and its parsonage; far lower left is the blacksmith shop with the country store next to the right of it; up and to the left of the country store is the pump and windmill shop. The marker for the Toft family.
each month by ministers from Augustana College. The Methodists had a resident minister, Rev. David Cox, for some years, and he was succeeded by Rev. Schwenck, who also taught the Eagle Number One School which was located one mile south of the Highland corner. Since the Methodists used the name Mount Joy for their church, some people began calling the community on that corner Mount Joy. The Methodists held services at Mount Joy for about 25 years when the congregation broke up because many of the strong supporters of the church left the area. The Lutherans carried on about 10 years longer, finally abandoning the church at Highland in 1934. Today the stores and church buildings have all disappeared. The only evidence that remains of Highland is the Lutheran cemetery which lies in the northwest corner of Section 13, a short distance from the site of the church. In this cemetery lie the remains of about 30 persons. Last names found on the cemetery tombstones include Gunderson, Hemmingson, Holzmueller, Johnson, Opdahl, and Toft. Rev. Nels P. Thorp, a former pastor of the Lutheran congregation at Highland, is also buried there.
Most of this article is excerpted from the book Siouxland: A History of Sioux County, Iowa, by G. Nelson Nieuwenhuis. Published in 1983 by the Sioux County Historical Society. Additional information from www.iagenweb.org.
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FINANCIAL FOCUS
HERE’S THE SCOOP ON LIVESTOCK/DAIRY RISK PROTECTION INSURANCE By Kurt List and Scott Van Essen,Perspective Insurance
Livestock producers have seen great fluctuation in the market over their lifetime. That has never been truer than in the last year and a half with the uncertainty surrounding Covid-19. The ups and downs experienced in the last year and a half have many producers wondering how to protect themselves in a market downfall. One way to do this is through the purchase of Livestock Risk Protection Insurance (LRP) or Dairy Revenue Protection (DRP).
APPLYING FOR LRP/DRP AND PURCHASING COVERAGE ENDORSEMENTS To begin the process, a producer must fill out an application with a licensed agent to be submitted to an insurance company and approved for eligibility. Once an insured’s application is approved, the application is continuous until cancelled by the insured or insurance company.
LRP and DRP are insurance products that protect producers from unexpected declines in price. It can be purchased on fed cattle, feeder cattle, swine, and dairy milk. The policies are affordable ways for producers to protect their bottom lines in the event of a market decline.
Once your application is submitted and approved, an insured then purchases a Specific Coverage Endorsement (SCE) for LRP or Quarterly Coverage Endorsement (QCE) for DRP. These endorsements to a policy are what provide coverage for the period requested by the producer. For LRP these endorsements can range from 13 to 52 weeks. DRP endorsements are offered on a milk category or component pricing basis. Endorsement offerings for LRP and DRP are offered daily.
LRP and DRP insurance is available to anyone who has ownership in the livestock or milk. You must also be registered as conservation compliant with your USDA office by completing the AD-1026 form.
Endorsements are subject to limitations. For cattle, you are limited to 6,000 head per endorsement, and 12,000 head annually. For swine, you are limited to 40,000 head per endorsement and 150,000 annually. Coverage is determined by selecting a coverage level (70100 percent for LRP and up to 95 percent for DRP) of the expected ending price. Endorsements must be submitted
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The Farming Families Magazine | www.agemedia.pub | June 2021
and completed by 9 a.m. the following business day, including Saturdays. Only DRP endorsement purchases are allowed on Sundays. No endorsement purchases are available on Mondays. Premiums for all products are due at the end of your coverage period.
BENEFITS
Can be purchased AFTER the market has already opened from the prior day’s close.
Setting a floor: You are establishing your bottom line; if the ending value falls below your coverage price, you will have a claim.
No margin calls: If the ending value is higher than your coverage price, you are not responsible for margin calls, only the premium owed – which is at the END of the coverage period, not before.
Subsidized: Subsidies are offered ranging from 35-55 percent, depending on the coverage level chosen, making them more competitive than buying traditional options.
The end value settles into cash markets, which gives you basis protection.
RULES
LRP producers must be able to prove ownership of the livestock up to 60 days prior to the SCE ending date (i.e. If your ending date is July 1st, you must be able to prove you had ownership of the covered livestock until at least April 2nd). Examples of acceptable proof of ownership are sales receipts or kill tickets.
DRP actual milk production must be within 85 percent of the declared production for the quarter selected.
CANNOT have 2 UDSA insurance products on the livestock at one time for LRP.
Must notify the company of death of covered livestock within 72 hours of when you learned of the death.
Must file a claim within 60 days of the endorsement ending date.
June 2021 | www.agemedia.pub | The Farming Families Magazine
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The Farming Families Magazine | www.agemedia.pub | June 2021
STORM FRONT IN NORTHWEST IOWA. PHOTO BY BRETT DAVELAAR, BD PHOTOGRAPHY.
June 2021 | www.agemedia.pub | The Farming Families Magazine
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SPECIAL ISSUE: LYON COUNTY 'FROM THE FARM TO YOUR TASTE BUDS'
Kathy Schoeneman, owner of Union Jack’s, shares her hometown of Liverpool, England, with John, Paul, George and Ringo. The walls of the restaurant in Rock Rapids include lots of British memorabilia.
THE LONG AND WINDING ROAD TO UNION JACK’S RESTAURANT by Bob Fitch
Editor’s note:
The titles of 26 songs which The Beatles recorded are woven into this article. Can you find them all?
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Do you want to know a secret? Kathy Schoeneman has always felt at home in the kitchen or waiting on customers – whether that’s in Rock Rapids or at her birthplace a long, long, long 4,700 miles away.
The Farming Families Magazine | www.agemedia.pub | June 2021
Kathy operates Union Jack’s Restaurant in Rock Rapids, but was born in Liverpool, England. “My parents were in the pub business for 35 years. We were all raised in the pub by our crazy Irish father and a timid little English lady, my mother.” While Union Jack’s is named for the British flag and is decorated with a British theme, there’s not too much in the way of English fare on
the menu. “I try to do specials on the weekend like shepherd’s pie or bangers and mash. Fish and chips is always on the menu. But you’re not going to find things like pork pies on the menu.” Kathy would love to do more British food, but instead caters to the northwest Iowa meatand-potatoes crowd. “I call it ‘feel good food,’” she said of the menu which is as comfortable as an old brown shoe. “People really like our sirloin tips and our weekend specials. We offer a baby back ribs special once-amonth – and we always sell out.” She enjoys working with the Lyon County Pork Producers every year Dale and Kathy Schoeneman (center back) with their family. At left is son-in-law Ben Sandbulte and in March and October when they daughter Laura with their two sons, Hayes and Royce. At right is Dale and Kathy’s son, Danny, and his son, Kyper. Seated in the front is Dale’s mom, Joan Lubben. distribute coupons for $2 off any pork item on the menus of area restaurants. “We’ve had the leading The slow offseason in the Black Hills prompted sales in Lyon County. I really promote pork when we do that.” them to move back to this area. “We moved to The Lyon County Pork Producers had its annual meeting at the Sioux City where I waited tables. So I’ve never restaurant this spring. really been away from it. I’ve just always been Other menu items include steak and shrimp, chicken or shrimp connected somehow to the restaurant business.” baskets, Reubens, Cuban pork sandwiches, southern pulled pork, chicken cordon bleu, salads, wraps, burgers and patty melts. The starters menu includes beer battered onion rings, chips and salsa and cheese nuggets – plus pickle fries and fried green beans. The house specials are the King Harry (grilled chicken breast with bacon, Swiss cheese and Schoeny’s sriracha sauce served on a rotela bun); the Schoeny Burger (half-pound beef patty with bacon, grilled onions, cheese, lettuce, pickle and tomato on a brioche bun); and the Big Ben Burger (half-pound beef patty with bacon and cheese topped with onion rings and BBQ sauce). Her magical mystery tour to the kitchen at Union Jack’s began when a family friend named Joan, who was a native of England but was living in the United States, made a visit to Liverpool in 1977. Joan invited Kathy to visit her on vacation. “So I did in 1979 – and I met her son and that was it.” Like her fellow Liverpool natives, The Beatles, Kathy took America by storm. She had fallen in real love with Joan’s son, Dale Schoeneman. “Dale said, ‘If you love me, you’ll stay.’ I said, ‘If you love me, you’ll come and get me.’ He replied, ‘It’s cheaper if you just stay here.’ I should have known better – he won,” Kathy said. She sent a telegram home saying she was extending her vacation – much to the disappointment of her parents, but they told Dale “To know her is to love her. Take good care of my baby because all you need is love.”
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Kathy and Dale first lived in Sioux Falls, then moved to Hill City, S.D., where they helped a friend run his restaurant and bar. June 2021 | www.agemedia.pub | The Farming Families Magazine
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She and Dale ran the kitchen and restaurant at the golf course in Rock Rapids for several years. Then, from 20092014, she worked as the kitchen manager at Sully’s Grill. Today, Dale works at Sioux Automation in Sioux Center. They have two children and three cool cats as grandsons. Their son, Danny, lives in Cedar Rapids and has a son, Kyper, 10. Dale and Kathy’s daughter, Laura, is married to Ben Sandbulte, who is a cattleman for Wynia Farms. Laura and Ben have two sons, Royce, 6, and Hayes, 2½. After the flood of 2014, “The opportunity came up to buy Sully’s, so I did,” she said.
Traditional English Shepherd’s pie is a regular special at Union Jack’s.
“In the 2014 flood, we lost everything in our house down to the studs. The way this community came together was unreal. In spite of all the danger and misery, the outpouring of support for everybody was just incredible. I grew up in a city with a population of a million. But I wouldn’t trade my smalltown living for nothing. In my life, I love my small town living.” In the past year, Kathy appreciated the help locals provided to sustain Union Jack’s during the helter skelter of the pandemic, especially when sit-down service wasn’t available. “I’ve had great support from this community. We couldn’t keep up with to-go orders. It was so awesome. I get a lot of support from farmers. The Apostolic community gives me huge support. I love them all.” She loves you, yeah, yeah, yeah.
Bangers and mash is a popular British dish at Union Jack’s.
Even though the country appears to be in the tail end of Covid’s wrath, it’s not smooth sailing for small restaurant owners. “I’m a people-loving-people person, period. But basically I’m in the kitchen now. I try to get out with the customers, but it’s just really hard with the employee situation. It’s the new pandemic – getting people to work. You can go to every single business in Rock Rapids and see a help wanted sign.” In addition, she said food prices are skyrocketing. “I wanted to offer a prime rib special this weekend, but it jumped from $9 to $11 pound. I can’t do that right now.” But all things must pass and Kathy doesn’t say
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June 2021 | www.agemedia.pub | The Farming Families Magazine
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DID YOU FIND ALL 26 OF THESE SONGS RECORDED BY THE BEATLES WHICH ARE INCORPORATED INTO THIS STORY?
“baby I don’t care” or “it’s all too much” or “I’m down,” but instead says “With a little help from my friends, we can work it out” in her “ob-la-di, ob-la-da” attitude. Union Jack’s is located at 215 First Avenue (on the north side of Highway 9) in Rock Rapids. It is not open eight days a week. Union Jack’s hours are Wednesday and Thursday from 11-2 and 5-8. Friday and Saturday hours are 11-2 and 5-9.
All Things Must Pass
Misery
All You Need Is Love
Ob-La-Di, Ob-La-Da
Baby I Don’t Care
Old Brown Shoe
Do You Want To Know A Secret?
Take Good Care of My Baby
Eight Days A Week
The End
Help
The Long and Winding Road
Helter Skelter
Three Cool Cats
I’m Down
To Know Her is to Love Her
In My Life
Real Love
I Should Have Known Better
She Loves You
In Spite Of All The Danger
With A Little Help From My Friends
It’s All Too Much Long, Long, Long
We Can Work It Out
Magical Mystery Tour
The End.
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2121 Lincoln Ave SW | Le Mars, IA 51031 | (Office) 712.546.9292 22
The Farming Families Magazine | www.agemedia.pub | June 2021
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June 2021 | www.agemedia.pub | The Farming Families Magazine
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SPONSOR SPOTLIGHT
MEET THE FAMILY BEHIND CURIEL CONCRETE FAMILY MEMBERS Miguel Curiel and Maria Andrade de Curiel. Son: Israel Curiel. Daughters: Maria (a/k/a Chayo) and her husband Leonso Camacho; Araseli and her husband Dustin Sohl; Maribel and her husband Isidro Topete; and Andrea. Seven grandchildren. Israel Curiel is partners with his father in Curiel Concrete
OCCUPATIONS AND INVOLVEMENT Miguel and Israel are partners in Curiel Concrete. Previously, Miguel worked for Standard Ready Mix and Gus Construction, where he would travel for long stretches of time. Both Miguel and Maria worked for Iowa Lamb for a number of years after they first moved to Iowa. Israel previously worked for Gus Construction and Dixon Construction. Chayo is a pharmacy technician at Booth Pharmacy. Araseli works as a secretary at West Sioux Elementary School in Hawarden. Maribel works as a medical interpreter at Hawarden Regional Healthcare clinic. Andrea is a student at South Dakota State University. Miguel and Maria also own Paradise Bar in Hawarden which is open for special occasions, although it’s been closed since the Covid crisis started. The family belongs to St. Mary’s Catholic Church in Hawarden. Israel is a member of the board of directors of Hawarden Regional Healthcare. He also plays in weekend soccer leagues in Sioux Center and Sioux City.
WHERE DID YOU GROW UP? Miguel and Maria were both born in Mexico. They lived in California before moving to Hawarden about 30 years ago, with a brief time spent in Sioux City. Chayo was born in Mexico, Israel was born in California, and the three youngest daughters were born in Sioux City. All of Miguel and Maria’s children 24
The Farming Families Magazine | www.agemedia.pub | June 2021
graduated from West Sioux High School and all of their grandchildren attend West Sioux. Miguel and Maria spend about four months of each winter in Mexico. “We’re really happy to be in Mexico during the winter. It’s good to be away from work and stress for a few months and be able to enjoy our family down there. We really recommend it,” Miguel said.
WHY DID YOU CHOOSE TO LIVE IN HAWARDEN? Miguel said, “We wanted to raise our family in a small, quiet town without a lot of violence. We’ve had a better life here than we had in California.” Maria added, “Chayo was the first Hispanic student at West Sioux. We were always happy with West Sioux Schools.” Although they did experience racism and discrimination when they moved to Hawarden, Miguel said, “We want to continue to see Hispanic and Caucasian cultures in Hawarden come together to help grow the community.”
HOW DID YOU COME TO START CURIEL CONCRETE? Israel said, “When Dad was working at Standard Ready Mix in Maurice, we re-did our driveway at home – and then we started to get asked to do concrete jobs for our friends and other people in town. We did side jobs for several years. Dad studied how other contractors ran their business and eventually he said ‘We could probably do this’ and so we started the business in 2016.” He said it’s going well. About 50 percent of their work is
agricultural buildings, 40 percent is residential projects, and 10 percent is commercial. Israel said last year probably was their busiest one on record. Miguel said, “We’re really happy the business has grown a lot in the past two years. We’re thankful for all of those people who have supported us and believed in us.” He said he’s on the job site most often and Israel is in the office, but “Maria is the main boss.”
Maria and Miguel Curiel with their grandchildren. Front row: Zander, Dulce and Ezekiel. Back row: Luna, Zayra, Leondro and Yelitza.
Maria and Miguel Curiel spend the winter in Mexico. They have been part of the Hawarden community for about 30 years.
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June 2021 | www.agemedia.pub | The Farming Families Magazine
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SPECIAL ISSUE: SIOUX COUNTY 'FROM THE FARM TO YOUR TASTE BUDS'
Anna and Todd Krug opened Rooster’s Midwest Steakhouse in Hawarden in January this year.
Jessica Peters is the chef at Roosters.
DISCOVER WHAT ALL THE CROWING IS ABOUT IN DOWNTOWN HAWARDEN by Bob Fitch
Western Sioux County had been without a steakhouse for a long time until Anna and Todd Krug opened Rooster’s Midwest Steakhouse in downtown Hawarden in January. People are crowing about the steaks, seafood and specials being served.
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Anna Krug learned how to stretch a tight budget from her mom. Todd Krug learned the restaurant and bar business from his parents; plus knows how to select good meat products. Chef Jessica Peters studied cooking in France and has run kitchens in many parts of the country. The combination of their talents and the hunger for a new dining option has gotten the restaurant off to a fast start. “We wanted to open a gathering place for Hawarden and surrounding communities,” said Anna Krug, who manages the restaurant. “It has been a dream of ours for quite some time and we hope we’re doing my hometown proud.” The daughter of the late Marv and Ann Waterman, Anna grew up in Hawarden. “I was one of 13 children, so I learned from my mother how to stretch a tight budget to feed the family.” She also learned how to manage and care for staff as a supervisor during her 20-year nursing career after graduating from Western Iowa Technical & Community College.
Age Media Qtr Page Color 1-8-20.pdf 1 1/8/2020 11:21:34 AM
Surf & Turf with 6 oz grilled bacon wrapped angus beef tenderloin; plus butter poached cod, potatoes lyonnaise, grilled asparagus and bearnaise sauce.
She met Todd during the time he was managing the meat department at a grocery store in Akron. He grew up in West Bend, Iowa, working in the restaurant and bar his parents operated. He graduated from Minnesota West Community & Technical College in Pipestone with a degree in meat cutting and market management. For the past 20 years, he’s been a consumer safety inspector for U.S. Department of Agriculture. Today his role is to provide relief to other federal inspectors all over the country.
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Todd’s full-time USDA job sometimes has him on the road for weeks at a time. “My husband is on the road in hotels and eats out all the time. So he’s a connoisseur of the restaurant experience. Since he’s an inspector, he also knows the quality meat you need to be successful. We use Certified Angus Beef and other high quality food,” said Anna. “I wanted to start a little soup and sandwich shop,” Anna said. “But Todd wanted bigger and better things. He’s a fan of the ‘supper club’ concept.” Traditionally in the upper Midwest, supper clubs were considered a destination where patrons would spend the whole evening, from cocktail hour to nightclubstyle entertainment after dinner. In the years following prohibition, supper clubs developed from the roadhouses in Wisconsin which had been the stopping spots for gangsters transporting Canadian-label contraband to Chicago. On a typical night, there are neither gangsters nor dancing to be found in downtown Hawarden. But, like other modern supper clubs, Rooster’s does feature a casual and relaxed atmosphere with a menu of American cuisine including steak, seafood, pork,
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June 2021 | www.agemedia.pub | The Farming Families Magazine
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chicken and desserts, plus a full bar. Chef Jessica Peters is behind the scenes helping to make Anna and Todd’s dream a reality. A native of Vermillion, Jessica said, “I loved cooking since I was a kid working with my mom and grandma in the kitchen. Professionally, I worked in a couple chain restaurants when I was in high school. Then I got into fine dining after that.” Not only has she run kitchens from Okoboji to Oregon, she also studied cooking in the south of France at Rouanne’, and has been cooking professionally for the better part of 15 years. Jessica was the catering chef at the University of South Dakota when the pandemic hit last year. While that job was on hold, she said, “It was kind of dumb luck that a restaurant opened here in Hawarden where I’ve been living for the past 1½ years. Annie and I hit it off right away. It’s been a crazy, fun, good four months.”
She’s happily surprised at how busy Rooster’s has stayed since day one. “Being in a small community at the tail end of the pandemic, it’s been really great how people have been so supportive and eager to come back. I think we’ve become an asset to the community. I love being able to use my creativity and have it end with a product that satisfies people’s hunger pangs. I like to use an artistic touch and do something a little different; not necessarily something fancy, but something that’s not everyday common.” How do you take knowledge learned in the south of France and apply it to northwest Iowa? “To me, it’s all about technique,” she said. “You can apply techniques you’ve learned to whatever type of food or whatever type of demographic you have. I can apply the techniques I’ve learned to keep the meat tender or to ensure the composure of the dish will have the right texture and the right flavor.”
She plans to make seasonal changes to the menu at least twice each year – although she knows keeping the beef and pork dishes as staples is essential in this part of the country. Jessica applies her creativity to the specials, which gives variety to regular customers. Among the many different specials she’s prepared have been creamy parmesan risotto with a fanned grilled New York strip steak; baked crab macaroni and cheese; grilled mushroom cream stuffed pork chops; pan-seared beef tenderloin with a mushroom red wine sauce; and sweet potato gnocchi and duck leg confit with sautéed spinach and onions. If these sound too upscale, don’t worry. The menu also includes Midwestern standard fare such as a steakhouse burger, pulled pork sandwich, grilled chicken breast with white cheddar and barbecue sauce, and a shaved steak sandwich. The two favorite menu items have
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been the 10-ounce ribeye and the 8-ounce top sirloin. “Our salmon is pretty popular, too. Lately, with our new menu, there’s a lot of shrimp alfredo going out of the kitchen,” Jessica said. She’s looking forward to buying fresh produce locally. “You can taste the difference between something grown a few miles away versus being shipped in from Mexico or California.” Since opening, Anna said the biggest surprise has been the difficulty in finding enough employees. Jessica agreed: “It seems to be an industry-wide problem right now. Either restaurants are short-staffed or people don’t want to work the hours you need them.” Anna is pleased Rooster’s is contributing to rejuvenation in Hawarden’s downtown and she said it’s gratifying how much appreciation they’ve received from people in Hawarden and the surrounding communities. “Everybody’s grateful that we opened the steakhouse. They’re glad to have a place to go. Fridays and Saturdays have been continually steady.” Rooster’s address is 704 Central Avenue, which is at the very southern end of downtown Hawarden. Hours are 4:309 p.m. on Wednesday and Thursday and 5-10 p.m. on Friday and Saturday.
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Nutritional Ag | 3839 490th Street | Alton, Iowa 51003 June 2021 | www.agemedia.pub | The Farming Families Magazine
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FROM THE KITCHEN
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5. Bake until golden brown on top, about 40-45 minutes. Remove from oven and cool on rack for 10 minutes before removing from pan. Serve with your favorite baked potato toppings (diced bacon, light sour cream and/or chopped chives).
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Visit us at www.frontierbk.com/financial-planning