FA L L 2 02 0
IN THE KITCHEN WITH IOWA FOOD BLOGGERS SAVOR THE FLAVOR OF SMOKED PORK EXPERIENCE HARVEST FROM THE COMBINE CAB
Affordable Beef Roasts For Families THESE OVERLOOKED BUDGET-FRIENDLY FAVORITES ARE SURE TO DELIGHT YOUR TABLE.
ROTEIN
50 DV
Sirloin Tip Roast
Bottom Round Roast
Top Round Roast
Taste & Texture: This boneless, lean cut is great value. Best when roasted and carved into thin slices.
Taste & Texture: Great value and very lean. Best for roasting or slow-cooking and slicing thin.
Taste & Texture: A lean roast that should be slowcooked to improve its tenderness and then sliced thinly across the grain.
Nutritionals: 150 CALORIES
Nutritionals: 150 CALORIES
Nutritionals: 140 CALORIES
LEAN
1.9 SAT FAT
23g PROTEIN
10
46
% DV
% DV
LEAN
1.9 SAT FAT 1.9 SAT FAT23g PROTEIN 23g PROTEIN
10 10
% DV
% DV
46 46 % DV
% DV
LEAN
1.2 SAT FAT 1.2 SAT FAT25g PROTEIN 25g PROTEIN
8
% DV
8
% DV
1.9 SAT FAT 1.9 SAT
50 50 % DV
% DV
Lemon-Herb Beef Roast
After-Work Beef Pot Roast
Herbed-Mustard Topped Beef Roast
Looking for a one-sheet pan meal chock-full of flavor? Try this lemonherb beef roast with colorful vegetables.
After a long day at work, treat yourself to an easy—and nutritious— feast. Beef is a prime source of zinc, so this Pot Roast will help keep your immune system going strong.
Boost the flavor on this lean beef roast with a classic thyme and mustard crust. To further complement this roast, add Dijonstyle mustard to sour cream for a creamy sauce.
How much to buy: Number of people 4 10
Boneless roast 1.5 lb. 4 lb.
Bone-in roast 3 lb. 7.5 lb.
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed Percent Daily Values are based on a 2,000-calorie diet
Find more perfectly prepared beef roast recipes at BeefItsWhatsForDinner.com
10 10
% DV
%D
Welcome IN THE FALL ISSUE OF FRESH PICKINGS MAGAZINE, YOU’LL FIND STORIES THAT CELEBRATE THE INCREDIBLE FOOD, FARMS AND FAMILIES THAT MAKE IOWA A SPECIAL PLACE TO LIVE.
THIS QUARTERLY PUBLICATION IS BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT. WE ARE AN INITIATIVE THAT INVITES IOWANS TO EXPLORE HOW FOOD IS GROWN AND RAISED AROUND THE STATE AND MEET THE FARMERS WHO MAKE IT HAPPEN; 24/7, 365 DAYS A YEAR.
WE NETWORK WITH NEARLY 35 FOOD, FARMING AND HEALTHY LIVING ORGANIZATIONS WHO ARE PROUD OF IOWA’S HOMEGROWN FOODS AND HOMETOWN VALUES. YOU CAN LEARN MORE ABOUT OUR PARTNERS ON PAGE 4.
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GE N E RAT IO N S AT H ARVEST
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Features 16
20
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F R O Z EN A S S E TS
FA L L I N LOVE W I T H P OR K
A TA PE STRY O F FL AVORS, T EX T U RE S AN D G AT HERIN GS
For a moment, there
Take a trip down the
Pork is versatile,
is silence. The
conveyor belt to freezers
nutritious and
combine stands still,
statewide with Pasquale’s,
delicious. It’s
Three popular Iowa food
the fields are empty
a Humboldt-based
adaptable to a
bloggers share their passion
and another harvest
company that has added
flavorful spectrum of
for creating delightful
is in the books for the
its own unique flavor to
recipes, cuisines and
recipes and embracing the
Bardole family.
frozen pizza culture.
cooking methods.
joy of gathering.
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In Every Issue 5
EDITOR’S NOTE: FINDING THE HEART OF OUR HOME
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FAMILY TABLE: EGG SHAKSHUKA
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WELLNESS TIPS: PEDIATRIC CARE DURING COVID-19
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POINT OF INTEREST: FORT DODGE GRAIN SILO MURAL
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FRESH PICKED: FALL ON THE FARM
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R AI SI N G A H E ALT H Y F LOCK
P EAC E T H R O UG H F OO D
Ron Kardel is a turkey
The World Food Prize
farmer who is passionate
and Iowa farmers
about raising healthy
share a common goal
turkeys and creating
– advancing modern
sustainable opportunities
agriculture to feed a
for future farmers.
hungry world.
FALL 2020
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ISSUE NO. 7
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AISLE INSIGHTS: MENU OF OPTIONS
ON THE COVER: In the kitchen with Lauren Grant, creator of the Zestful Kitchen food blog.
IOWAFOODANDFAMILY.COM |
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BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT
FRESH PICKINGS MAGAZINE EDITOR KELLY VISSER PHOTO EDITOR JOSEPH L. MURPHY CREATIVE ASHTON BOLES WRITER AARON PUTZE, APR
CONTRIBUTORS ANN THELEN Thelen Public Relations CRISTEN CLARK Food & Swine HALEY BANWART Farm Roots & Chore Boots DARCY DOUGHERTY MAULSBY Darcy Maulsby & Co. AMY NELSON CommonGround Iowa MAGGIE MOLLER MercyOne Central Iowa
IOWA FOOD & FAMILY PROJECT FOUNDERS Iowa Soybean Association Iowa Pork Producers Association Iowa Beef Industry Council Midwest Dairy Iowa Corn Growers Association Iowa Poultry Association Iowa Egg Council Iowa Turkey Federation The Soyfoods Council
SUPPORTERS Anderson Erickson Dairy Cargill Cookies Food Products Corteva Agriscience Earl May Nursery & Garden Center Farm Credit Services of America Heart of America Group Hy-Vee Iowa Grocery Industry Association Iowa Machine Shed Restaurant Iowa State Fair Jethro’s BBQ Key Cooperative Latham Hi-Tech Seeds Live Healthy Iowa MercyOne Subway
REQUEST YOUR MAILED SUBSCRIPTION AT IOWAFOODANDFAMILY.COM/MAGAZINE/SUBSCRIBE
Thank you to the Iowa Soybean Association, Iowa Pork Producers Association, Iowa Beef Industry Council, Midwest Dairy, Iowa Corn Growers
For advertising information, please contact kvisser@iasoybeans.com
Association, Iowa Egg Council, Iowa Turkey
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Advertising space reservations must be made through the above contact information. In consideration of the acceptance of the advertisement, the agency and advertiser must, in respect of the contents of the advertisement, indemnify and save the publisher harmless against any expense arising from claims or actions against the publisher because of the publication of the content of the advertisement.
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Fresh Pickings is published four times a year by: Iowa Soybean Association, 1255 SW Prairie Trail Parkway, Ankeny, Iowa 50023
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editor’s note
FINDING THE HEART OF OUR HOME I’m happy to share that in late summer – just eight months after moving in – our vision for a dream kitchen became a reality. While the extra counter space and fancy drawer organizers are nice perks, the biggest upside is how it has already become a natural gathering place for our little family.
A
t the beginning of the year, my husband Adam and I moved into a new home. And by “new” I mean new to us, as it is a 1960s ranch boasting a retro powdery pink-tiled bathroom. Before finding this home, we spent countless hours visiting open houses and dragging our realtor to a wide variety of worn-down, outdated and sometimes scary array of properties across the metro. We couldn’t exactly describe what we wanted, but it needed to be something with a history that we could make our own. When we first visited our new house, we immediately knew it was the right fit – it had been loved, yet still had plenty of room for improvements. Just a few minutes into the showing, we were excitedly chattering about how our first big project would be to take down a wall and gut the kitchen.
There’s no shortage of kitchen towels, cookbooks or wall décor that describe the kitchen as the “heart of the home.” Cliché as it may be, it’s true. The kitchen is where extended families gather to dish out Thanksgiving spreads, friends catch up over coffee and children learn how to roll sugar cookies. It’s the one room that is the center of everyday moments and big life milestones. This issue of Fresh Pickings showcases the stories that begin in the heart of Iowa homes. You’ll meet three food bloggers who have turned their time in the kitchen into creative career outlets, find tips for incorporating pork into your family’s favorite meals and learn how advancements in agriculture are creating peace in kitchens around the globe. No matter the style, layout or frills of your kitchen, I hope that the articles in this issue remind you to soak up the memories and celebrations that originate in the heart of your home this fall. Enjoy the issue,
We want to hear what you think about Fresh Pickings ! Share your thoughts at iowafoodandfamily.com/
magazine/feedback.
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family table
EGG SHAKSHUKA WITH KALE AND BACON EGGS PROVIDE THE PERFECT BASE FOR B R E A K FA S T C R E A T I V I T Y By Cristen Clark
W
hen it comes to creating a hearty breakfast recipe, eggs are always on the list of ingredients. They’re affordable, versatile and pack a punch of protein in just 70 calories.
Cristen Clark is a pig farmer, creator of the Food & Swine blog and an award-winning baker and cook. She lives on a farm near Runnells with her husband Mike and children Halle and Barrett.
Lately, I’ve enjoyed breaking up my breakfast recipe routine with new and unique flavors. Inspired by shakshuka, which has been served in Middle Eastern cultures for centuries, I created this savory recipe for Egg Shakshuka with Kale and Bacon. The cooking style of this recipe suits my family well because my daughter prefers her eggs sunny side up and the rest of our family likes their eggs cooked longer. Once the egg whites have cooked completely, I remove the skillet from the oven and dish her portion out. Then, I return the skillet to continue cooking the eggs a bit. It works like a charm! I like to take on the challenge of sliding a few more greens into my kids’ diets, so I added a layer of sautéed kale to the traditional shakshuka recipe. This addition brings in a little more texture from the kale. I think some recipes are building blocks that openly welcome new ingredients and additions. Somewhere within the creativity, trials and taste-testing is where I find the most joy in cooking! If you, too, enjoy getting creative with breakfast recipes, try these concepts with your family:
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Egg taco bar: Serve a platter
of scrambled eggs alongside plenty of burrito-style fixings like bacon strips, breakfast sausage crumbles, sautéed peppers and onions, cooked breakfast potatoes, chopped avocados, tomatoes, shredded cheese and salsa. This dish is easily customizable and can be served in a tortilla shell like a taco or in a to-go bowl! Frittata to go: Cut slices or squares
of frittata and wrap in a warm tortilla shell for an easy, on-the-go breakfast. These wraps can be made ahead, wrapped in parchment and chilled until mealtime. Pizza-style breakfast: For a tasty
start to the day, customize mini breakfast pizzas using flatbreads or pitas. Preheat the oven to 400 degrees F, brush flatbreads with olive oil and bake until lightly browned and warmed throughout. Then, sprinkle a small amount of shredded cheese on top of the flatbread before adding other ingredients so everything stays put when served. Add savory toppings like chopped hard-boiled eggs, scrambled eggs, veggies and a variety of breakfast meats. Add a layer of cheese and return to the oven, baking until cheese is melted and slightly browned.
Photo courtesy of Kelsey Byrnes, Dance Around the Kitchen.
Egg Shakshuka with Kale and Bacon • 6 tablespoons butter, divided • 1 bunch kale, leaves stripped, chopped • 3 strips bacon, chopped • 5 garlic cloves, chopped, divided • 1 teaspoon salt, divided • 1 large yellow onion, chopped • 2 bell peppers, chopped • 11/2 teaspoons paprika • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/8 teaspoon red pepper flakes • 1/4 teaspoon black pepper • 28-ounce can whole tomatoes and juices, chopped • 6 large eggs • ½ cup feta cheese • ¼ cup parsley, chopped
Preheat oven to 350 degrees F. In a large, 12-inch cast iron skillet over medium heat, add 3 tablespoons butter, kale, bacon and 3 garlic cloves. Sauté until kale is tender. Remove f rom skillet onto a plate, set aside. In the same large cast iron skillet, add remaining 3 tablespoons butter, onions and bell peppers. Sauté until tender, stirring occasionally. Add remaining 2 garlic cloves and cook 1-2 minutes more. Add paprika, cumin, coriander, red pepper flakes, salt, pepper
and chopped tomatoes. Reduce heat to medium low. Simmer uncovered for 12-14 minutes until mixture is thickened. Spread kale and bacon mixture over reduced tomato-pepper mixture. With the back of a spoon, make 6 wells. Crack an egg into each well. Place the cast iron skillet into preheated oven for 10-12 minutes until egg whites are cooked throughout but yolks are still supple and runny. Garnish with feta cheese and chopped parsley. Serve warm with slices of crusty country bread or warm pita bread.
IOWAFOODANDFAMILY.COM |
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Get back to wellness Your personalized care is more important than ever. We are open with extra safety precautions and offer telehealth visits to keep you healthy. Our expert physicians, nurses, specialists and care teams are here for all of your health and wellness needs.
Find a doctor now at MercyOne.org.
wellness tips
CHECKUPS ARE CRUCIAL, EVEN DURING A PANDEMIC M E R C YO N E ’ S E X P E R TS E N H A N C E S A F E T Y P R OC E D U R E S AND ENCOURAGE REGULAR WELL CHECKS
By Maggie Moller, MercyOne Central Iowa
S
cheduling your well visits and maintaining immunizations is important, even during a pandemic such as COVID-19. Pediatric clinics across the country have seen a significant decrease in office visits, meaning many children have missed receiving routine immunizations – leaving them at risk for vaccine-preventable illnesses. Routine well-child visits are essential in providing developmental, laboratory, hearing, vision and dental screenings. That’s why our pediatricians strongly encourage parents or guardians to continue scheduling routine well-child appointments, especially for children under 2 years old. All our primary care and pediatric clinics have enhanced safety procedures, maintaining guidelines suggested by both the
Centers for Disease Control and Prevention (CDC) and American Academy of Pediatrics. On your next visit, you’ll notice the following changes: • Requiring temperature screenings of all patients, colleagues, providers and visitors. • Requiring masks to be worn by everyone throughout our facilities. • Following the CDC’s standards for cleaning – with increased frequency and special attention to surfaces that are frequently touched, such as doorknobs and flat surfaces. • Continuing safe social distancing measures wherever possible. Our clinics are taking in-person appointments for pediatric patients in need of well care or
who have acute complaints. This includes feeding or behavioral concerns, acute injuries and sprains, or constipation. With your safety in mind, we use telephone triage to determine if it is appropriate to see a child in our clinics (prior to scheduling an appointment) or through a virtual visit. “The American Academy of Pediatrics recommends that all well visits be done in person, and with the child’s regular provider, whenever possible, to ensure continuity of care,” says Dr. Sara Schutte-Schenck, department chair of pediatrics at MercyOne Central Iowa. “Our clinics have taken extra measures to keep your child safe when you visit us.” Don’t delay your child’s wellness! Contact your primary care provider or your child’s pediatrician to schedule an appointment.
IOWAFOODANDFAMILY.COM |
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point of interest
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point of interest
S I LO A R T WO R K C E L E B R AT E S I O WA S TAT E ’ S L A R G E S T M U R A L C A P T U R E S C U LT U R A L L A N D S C A P E
By Haley Banwart
W
hile Iowa may not collectively be known as an art mecca, a masterpiece has visitors flocking to Fort Dodge to experience an unexpected fusion of art and industry. From a distance, the roadside attraction looks like any old grain silo. At second glance, the subtle colors and contours of a stunning mural come into focus against its concrete canvas. The grain silo mural is the largest artwork of its kind in the state. Standing 110 feet tall, the structure features 360-degree views of six massive portraits depicting local residents who are part of the industrial and cultural fabric of the community. According to Fort Dodge City Councilman Terry Moehnke, the mural was commissioned as part of an initiative to revitalize the Fort Dodge Northwest River District. With the grain storage facility no longer in operation, the first stage of the master plan involved turning the aging eyesore into an asset for the community.
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Photo by Joseph L. Murphy
“The grain silo is in a visible area that runs adjacent to the Des Moines River and a nearby trail system. Its transformation into public art was a hallmark in our efforts to brighten and beautify the neighborhood,” Moehnke says. Guido van Helten was hired to collaborate on the project. The Australian artist is internationally recognized for his large-scale mural installations, including several he has completed around the Midwest. PRESERVING THE PAST, CONNECTING THE COMMUNITY The concept for the mural was inspired by photographs taken by van Helten of anonymous Fort Dodge community members. In each portrait, the subject holds a piece of historic clay pottery showcased at the Fort Museum and Frontier Village. “It has never been our intention to release the identities of these individuals,” Moehnke says. “The mural was meant to reflect the entire community, and the pottery was included to honor our past while looking to the future.”
He adds that the preservation of the grain silo also serves as a reflection of the area’s agricultural ties. These elements were harmoniously incorporated into the mural using neutral tones that will naturally age with the concrete. A faded Fort Dodge Grain Terminal emblem that remains on the southwest corner of the silo perpetuates its early origins. Thanks to grant and donor support, the $200,000 project was completed in December 2018. Today, visitors can admire the details of the work at close range or sit back from across the grassy field in awe of its massiveness. Moehnke says the effect is even more dramatic at night with LED spotlights. “In the fall, the silo stands out against the changing trees, but the unique setting makes it a great place to visit any time of the year,” he says. Visit the silo at 727 Hawkeye Ave. in Fort Dodge near the entrance to Loomis Park.
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Schyler Bardole plays with his son Adam at the family’s farm in Rippey.
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Generations at Harvest T H R E E G E N E R AT I O N S W O R K TO G E T H E R TO P U T A N OT H E R SEASON IN THE BOOKS By Joseph L. Murphy
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I
n farming, there are no checkered flags or final scores. The job is never done, even after the last seed is planted or the last soybean is harvested from the field. The Bardole family from Rippey knows this all too well. They have been at the game of farming for generations. They’ve experienced the ups and downs while working the land and laboring to keep their family afloat, especially during turbulent economic times. As Tim Bardole neared the end of his final row of soybeans last fall, his anticipation grew. In 50 yards – or 20 bushels – harvest would be over. The combine churned as the reel rolled through the cracking stems of the final few plants. With the push of a button, the massive machine fell quiet. For a brief moment, there was silence. The combine stood still, the fields were empty and another harvest was in the books. The stillness was broken as the voice of Tim’s father Roy came over the radio exclaiming, “That’s a wrap!” Roy had uttered those words for 55 consecutive harvests. Out of exhaustion, Roy, Tim, Schyler (Tim’s son) and Pete (Tim’s brother) headed for home, already planning the fieldwork that would need attention before the first snow. But for now, another successful harvest was complete. “The fall is when you reap the rewards of the season,” Tim says as he reflects on the growing season. “The unique thing about farming is you only have one chance each season to get it right. Harvest is when you find out how you did.”
Tim Bardole, president of the Iowa Soybean Association.
“In the fall, you have some of the most beautiful sunrises and sunsets. And you get to witness them f r o m t h e s e a t o f t h e c o m b i n e .” — Tim Bardole
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Roy Bardole pilots a tractor while catching soybeans from a combine during harvest.
Farmers like the Bardoles get a limited number of chances in their lifetime to raise the perfect crop. Hundreds of variables come into play during each growing season. Variables like seed selection, conservation planning and pest management, to name just a few. “There is nothing better than working with family,” Tim says. “The fact that my son is working some of the same land that my great-great-grandfather bought in 1901 means a lot to me.” For Schyler, it was his third harvest as a full-time farmer. He hasn’t had the easiest time getting started because over the past few years a trade war with China materialized, commodity prices sunk to historic lows and COVID-19 continues to impact his business. With all the headwinds (including an Aug. 10 derecho that devastated up to 14 million acres of Iowa farmland) he has faced, Schyler knows that harvest is a special time that allows him to work closely with his family. “When the harvest is done, it is almost disappointing,” Schyler says. “I thoroughly enjoy it. A big part of it is family. We have family lunches in the field with my grandma and I take my family for combine rides. It has always been a family affair.” Although harvest can be a grueling time filled with late nights and early mornings, which last days on end, the Bardoles wouldn't have it any other way. “In the fall, you have some of the most beautiful sunrises and sunsets,” Tim says. “And you get to witness them from the seat of the combine. It’s also amazing to stop in the middle of a field on a cool crisp night and see what seems like forever in the stars.”
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Frozen assets Pa s q u a l e ’ s p i z z a p l e a s es pa l at es s t at e w i d e By Darcy Dougherty Maulsby
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Photos by Joseph L. Murphy
Dave Stockdale, president of Pasquale’s Food Service Inc. in Humboldt.
P
izza might just be the world’s favorite food. We eat it everywhere – at home, in restaurants and even in the car when we’re on the go. With recipes originating from the owner’s Italian heritage, one Iowa pizza company has added its own unique flavor to pizza culture for more than 60 years. “The sauce is the key,” says Dave Stockdale, president of Pasquale’s Food Service Inc. in Humboldt, which produces several thousand frozen pizzas daily. “Our sauce is made fresh, has a spicy flavor profile and is made from a great recipe our family has used for decades.” You can find Pasquale’s pizzas in grocery stores, restaurants, bars, convenience stores, high school
concession stands and other venues across Iowa. FAMILY BUSINESS Pasquale’s has always been a family business. It began in the 1950s when Mario “Marvin” Stockdale and his brother Pasquale Stockdale moved to Iowa from St. Paul, Minnesota. When they opened a pizzeria in Fort Dodge in 1959, it became one of the first pizza restaurants in the region. People loved this exciting, new food and business boomed. By 1961, Mario Stockdale became the sole owner of Pasquale’s, and he opened another pizzeria in Humboldt. Always an innovator, Mario started experimenting with a line of frozen pizzas around 1980. By 1985, Pasquale’s Food Service introduced its own frozen
pizza to customers across Iowa. “We still incorporate the same sauce and sausage recipes that were originally used in 1959,” says Stockdale, who began working in the family business at age 12, chopping vegetables for pizza toppings. “These recipes originated with my grandmother Rose Schiponi, who was born and raised in Italy.” COMPETING WITH THE BIG CORPORATIONS The journey a Pasquale’s pizza takes to reach freezers begins with a trip down the conveyor belt at the Pasquale’s plant, which is housed in a former Fareway grocery store in downtown Humboldt. Distributors supply Pasquale’s pizzas across Iowa and surrounding states.
IOWAFOODANDFAMILY.COM |
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Ratio. Namus. Atem volorerio. Itatur?Cipsant, sum
It’s no small challenge to carve out a slice of the frozen pizza market, which is dominated by huge corporations like Nestle, General Mills and Conagra. “Our competitors are multibillion-dollar companies,” says Stockdale, whose team includes approximately 15 employees.
Liam Stringer, an employee with Pasquale’s, shreds fresh mozzarella cheese at the production facility in Humboldt.
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freezer when they started offering frozen pizzas to local bars. Pasquale’s Food Service gained a bigger toehold in the frozen pizza market by 1990, thanks to the work ethic and entrepreneurial spirit of the owners and employees.
High-quality ingredients help Pasquale’s pizzas stand out from the competition. “Anytime we can, we use Iowa ingredients, including meat toppings. We spent a long time developing a crust recipe we liked,” adds Stockdale, whose company produces thin crust and self-rising crust pizzas.
Today, the company produces 32 different pizzas in a variety of flavors and sizes, including 12-inch pizzas, 10-inch pizzas and 7-inch pizzas. It has grown from serving customers in northern Iowa to distributing its frozen pizzas in six states. Pasquale’s products are available at retailers, including Hy-Vee, Fareway and a variety of independent grocers.
Small, strategic steps have allowed Pasquale’s to build a fan base. Stockdale’s family invested in a cargo van and
The Lake City Food Center has stocked Pasquale’s pizzas for about a year, after other grocery stores in nearby towns
closed. Customers who enjoyed purchasing Pasquale’s pizzas at those stores asked the Lake City Food Center if they would start stocking Pasquale’s. “Pasquale’s is a local company, and people love local,” says Suzy Peterson, who owns the Lake City Food Center with her husband Eric. “Also, many of our older customers appreciate the 7-inch pizzas, since they don’t want to buy large pizzas.” BREAKFAST PIZZA PROVES POPULAR Pasquale’s breakfast pizza features sausage, bacon, scrambled eggs, cheese sauce and mozzarella cheese. Breakfast pizza proved to be a breakthrough item about 15 years ago for Pasquale’s, which focuses on research and development. “No other company had offered frozen breakfast pizza before,” Stockdale says. “When we launched this item, I never
thought it would become this popular. It’s still our best-selling product.” More customers become acquainted with Pasquale’s pizzas each year as additional venues offer the company’s products. “We started serving Pasquale’s pizzas in the fall of 2019,” says Sheryl Ludwig, manager at the Lake City Country Club. “People love it, especially the supreme pizza with bacon. They know they’re getting a great product.” This drives even more demand for Pasquale’s pizza, as people ask for the product at their local grocery store. Word-of-mouth advertising is powerful, notes Stockdale, who adds that Pasquale’s Food Service Inc. is seeking more out-of-state distributors. “One of the keys to success in this business is dedication. We’re proud of our Iowa heritage and are excited to keep growing the business.”
Pasquale’s produces 32 different pizzas in a variety of flavors and sizes. It now distributes pizza in six states.
Enj oy a Me a l at Pasqual e’ s P izza If yo u ’re trave lin g t hroug h H u m b o ld t , yo u may n o tice a Pasq u al e's Pi z z a re stau ran t alo n g Hi g hway 169. “ Th at’s a w h ol e se parate b u sin e ss t hat my siste r Su san Al l en an d h e r h u sban d Ran d y own,” says Dave Sto ckdal e, wh o ow n s Pasq u ale ’s Food Se r vice In c . in H umbol d t . “ Th e ir p izza re cipes are m o stly th e sam e as ours, al th o u gh we ’ ve ma d e so m e m o dif ications so we can f re eze o u r p rod uc t s.”
Each frozen pizza is made with care at Pasquale’s production facility in downtown Humboldt. IOWAFOODANDFAMILY.COM |
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Recipe on Page 31. Photo courtesy of Iowa Pork Producers Association.
FA L L I N L O V E WITH PORK EMBRACE THE NUTRITIONAL BENEFITS AND DISCOVER W AY S T O C O O K A N D S M O K E W I T H P O R K
By Ann Thelen
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If pork had a signature moniker, it would
global cuisines, pork is a cook’s dream.
likely be versatile. While its popularity
From mild and spicy barbecue rubs to
is garnered from being nutritious
the intense flavors of ginger and garlic,
and delicious, it’s also adaptable to a
pork easily embraces diverse palettes.
flavorful spectrum of recipes, cuisines and cooking methods. With versatility the reigning star of pork attributes, its canvas for creativity steps up to vie for accolades.
Pork also thrives outside of the seasoning spotlight because it is tender, juicy and delicious with a simple shake of salt and pepper on a favorite cut. With Iowa being No. 1 in the nation for
Whether you’re a fan of traditional
pork production, access to fresh, high-
American fare or love to incorporate the
quality pork is just a farmer, grocery
bold, fragrant herbs and spices found in
store or meat locker away.
Stuffed Pork Meatballs with Romesco MEATBALLS
• 1½ pounds lean ground pork • Vegetable oil for baking sheet • ¾ cup breadcrumbs • 1 large egg, beaten • 2 tablespoons dry sherry, optional • 2 tablespoons f resh parsley, f inely chopped or 2 teaspoons dried parsley • 1 teaspoon sweet paprika • 2 cloves garlic, minced • ¾ teaspoon salt • ¼ teaspoon black pepper, f reshly ground • 40 pimento-stuffed green olives (not large) • 40 wooden toothpicks or bamboo cocktail spears for serving ROMESCO SAUCE
• 1 large clove garlic, crushed under a knife and peeled
• 2 jars roasted red peppers, drained • ¼ cup natural sliced almonds • 2 teaspoons sherry or red wine vinegar • 1 teaspoon sweet paprika • ½ teaspoon f resh oregano or 1 teaspoon dried oregano, chopped • ¼ teaspoon salt • 1/3 cup extra virgin olive oil To make the romesco: In a food processor, drop garlic through feed tube to mince garlic. Stop machine and add red peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 11/4 cups of sauce. Romesco can be covered and ref rigerated for up to 5 days. Bring to room temperature before serving.
To make the meatballs: Preheat oven to 400 degrees F. Lightly oil large-rimmed baking sheet. In large bowl, mix breadcrumbs, egg, sherry, parsley, paprika, garlic, salt and pepper. Add ground pork and mix thoroughly but gently with your hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff an olive in the center of each meatball, then completely enclose olive. Arrange meatballs on baking sheet. Bake meatballs for 15 minutes. Turn meatballs over, and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with romesco sauce for dipping. Serves: 10 (40 meatballs) Source: Iowa Pork Producers Association Nutrition per serving: 230 calories, 17 g protein, 14 g fat, 2.5 g saturated fat, 700 mg sodium, 60 mg cholesterol, 9 g carbohydrates, 1 g f iber
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PO R K ’ S P OW E R FUL P R OFIL E “With a robust nutrient and protein profile, pork can be an excellent choice for boosting immune systems, being part of a heart-healthy diet, helping improve metabolism and fueling active lifestyles,” says Lisa Nolting, student wellness dietitian at Iowa State University and guest dietitian for the Iowa Pork Producers Association. Born and raised on an Iowa farm, where her parents raised soybeans, corn and pigs, Nolting has had a front-row seat into food production. As a former school nutrition director, she continues to focus on eating for wellness. Nolting highlights several key nutrients that make pork beneficial in diets for people of all ages.
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Zinc
Potassium
B Vitamins
“The immunebooster”
“The blood pressure regulator”
“The energy processors”
A component of more
This mineral, also known
Pork contains several
than 70 enzymes,
as an electrolyte, plays
essential B vitamins, which
zinc boosts energy
a major role in water
help the body process
development and the
balance, helping maintain
energy f rom foods. For
immune system. A
blood pressure. The most
example, 54% of the RDV
3-ounce serving of pork
recent Dietary Guidelines
of thiamin (B1) comes
provides 14% of the
for Americans (2015-2020)
f rom a 3-ounce serving
recommended daily value
identif ied potassium as
of pork. Without this
(RDV) for zinc. When zinc
one of the f ive nutrients
vitamin, the metabolism of
comes f rom a food source
of public health concern,
carbohydrates, protein and
instead of a supplement,
meaning most people
fat would be signif icantly
it’s easier for the body
don’t consume enough
compromised. Pork ranks
to absorb and get the
of this mineral. Pork is
among the top choices for
maximum benef it of
naturally low in sodium
this nutrient. Also high in
this essential mineral.
and an excellent source
niacin (B3), riboflavin (B2)
During prenatal care and
of potassium – these
and pyridoxine (B6), this
throughout childhood,
two nutrients work
superstar protein helps
children need zinc to grow
together to regulate
prevent people f rom feeling
and develop properly.
blood pressure.
run down and fatigued.
| FRESH PICKINGS MAGAZINE
A Superstar of Versatility While tenderloins, chops, roasts, ribs and bacon may attract the most fanfare of pork cuts, ground pork may be the superstar of versatility. An affordable choice, it’s flavorful in meatballs, burgers, tacos, nachos and other mouthwatering dishes. Ground pork is pork that has been ground or finely chopped. It is unseasoned and usually available fresh with an average lean-fat ratio of 70% lean, 30% fat. It should always be cooked to 160 degrees F for a safe eating experience and to preserve the meat’s quality for a juicy, tender, delicious meal.
Pork and Black Bean Nachos • 12 ounces ground pork • 1 teaspoon chili powder • Salt to taste • 8 cups unsalted tortilla chips • 8 ounces Mexican blend four cheese, shredded • 15-ounce can black beans, drained • 4 scallions, sliced • ½ cup sour cream
Breakfast: Wake up with ground pork by adding it to a casserole, burrito or pairing it with scrambled eggs as
• 1 canned chipotle chile in adobo sauce, minced • ½ cup salsa, plus more for serving
homemade sausage.
Lunch: Make a tasty protein meal by sprinkling cooked ground pork on top of your favorite dishes, such as pizza, rice, taco salads or baked potatoes.
Dinner: For busy evenings, ground pork is kid-f riendly and cooks quickly. Use pork in burgers, meatballs and pasta dishes.
Preheat oven to 350 degrees F. Meanwhile, in a medium skillet over medium heat, cook pork, stirring and breaking it up into bite-sized pieces, until no longer pink, 5 - 6 minutes. Remove f rom heat, add chili powder and salt to taste, then set aside.
Arrange 1/4 of chips on a large ovenproof platter or 2- to 3-quart baking dish, then use a slotted spoon to arrange 1/4 of the pork on top. Top with 1/4 of cheese, 1/4 of beans and 1/4 of scallions. Repeat 3 times, making 4 layers. Bake until cheese is melted and nachos are heated through, about 30 minutes (if the top gets too brown while baking, loosely cover with foil). While nachos are baking, in a small bowl, combine sour cream and some chipotles. Add more chipotles to taste and set aside. Top nachos with sour cream mixture and salsa. Serve hot, with additional salsa on the side. Serves: 6 Source: Iowa Pork Producers Association Nutrition per serving: 570 calories, 26 g protein, 34 g fat, 14 g saturated fat, 650 mg sodium, 85 mg cholesterol, 38 g carbohydrates, 8 g f iber
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Smoked Pork Ribs • 1 rack pork loin back ribs (or St. Louis or spareribs) • 2 teaspoons kosher salt (1/2 teaspoon per pound of pork) • 1 cup barbecue sauce SMOKEHOUSE RUB • 1/4 cup paprika • 1/2 cup brown sugar • 1/2 cup white sugar • 1 tablespoon onion powder • 1 tablespoon ground rosemar y • 1 tablespoon garlic powder • 1 tablespoon coarse ground black pepper • 1 tablespoon ground ginger powder • 1 teaspoon cayenne pepper
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| FRESH PICKINGS MAGAZINE
Insert butter knife under membrane on underside of ribs and peel it off. Season ribs evenly with salt. Place ribs in ref rigerator for 1 hour or up to overnight to dry cure. Pre-heat smoker to 225 degrees F or create a twozone/indirect cooking setup on a kettle grill. An indirect cooking setup is created by placing the coals on one half of grill and placing the meat on the opposite half of grill. Adjust dampers to control the heat. Once it has reached 225 degrees F, add a 4-ounce piece of wood to coals. Watch grill thermometer, and adjust dampers to keep heat consistently at 225 degrees F.
Season ribs with 1/4 cup of Smokehouse Rub. Place ribs in smoker, and smoke for about 3-5 hours for loin back ribs and 5-7 hours for St. Louis or spareribs. To test the doneness, pick up the slab of ribs with kitchen tongs, let it bend over, if it cracks slightly on the surface it is done. To glaze, brush entire rack with barbecue sauce and place back on the smoker for approximately 20 minutes. For smokehouse rub: In a mixing bowl, thoroughly combine all ingredients. Put prepared rub in a shaker for applying. Serves: 4 Source: National Pork Board
S AVO R T H E SE A SO N WIT H S MO K E D P O R K
“My secret to perfect ribs is spraying them with apple cider vinegar, wrapping in foil and cooking low and slow (around 225 degrees
When Mother Nature’s
For flavorful, tender and safe
F). With pork loins, brushing
paintbrush turns the Iowa
pork, cook whole muscle
with mustard and adding
landscape into rich, jewel
cuts (roasts, tenderloin
seasoning creates a juicy,
tones and a cool crispness
and chops) until a digital
flavorful product,” he says.
floats through the air, firing
meat thermometer reads
up the smoker is a great
According to Monk, the
145 degrees F followed by
weekend activity.
biggest mistake people
a 3-minute rest (consistent
make when smoking meat is
Whether you’re a novice or
with U.S. Department of
overcooking it.
artisan, there are many ways
Agriculture guidelines). Pork
to smoke pork. Delicious,
will be a light blush color on
smoky pork can be prepared
the inside.
on a kettle grill, pellet grill, in
Jeff Monk is a pig farmer f rom
a dedicated smoker or even
today’s pork is so lean,
Waukon and former Iowa
on a gas grill.
smoking to an internal
Pork Producers Association
temperature of 145 degrees F
According to the Iowa Pork
Hog Wild Winner. The award
is optimal. Anything over
Producers Association, the
recognizes pork producers
that temperature will dry
amount of time you need to
who go above and beyond
out the meat,” he says,
smoke pork per pound will
to promote and educate
adding that planning ahead,
depend on what cut you choose
the public about the pork
patience and taking notes
and how thick it is. Always use
industry. He has a passion for
about what works well are
a digital meat thermometer to
smoking pork, including his
keys to successfully
check the internal temperature.
favorite cuts of ribs and loins.
smoking meat.
“At the end of the process, you want a tender, juicy piece of meat. Because
Smoking Temperatures and Tips
PORK CHOPS
SPARERIBS
PORK LOIN
45-60 Minutes
5-7 Hours
11/2 Hours
225° - 250° F
225° - 250° F
225° - 250° F
(until reaching 145° internal temp)
(until reaching 145° internal temp)
PORK BELLY
LOIN BACK RIBS
PORK SHOULDER
4 Hours
3-5 Hours
75 Minutes
for Smoke
225° - 250° F (wrap and cook an additional 3 hours)
225° - 250° F
per pound
225° - 250° F (until reaching 190-200° internal temp)
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A TAPESTRY OF
Flavor s, Textures and Gatherings By Ann Thelen
Photo courtesy of The Gingham Apron.
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| FRESH PICKINGS MAGAZINE
THREE IOWA FOOD BLOGGERS MARRY CULINARY CREATIONS WITH STORYTELLING
Treasured recipes are a tapestry of flavors and textures, woven together with threads of memories, nostalgia and the bonds between f riends and
The Gingham Apron creators pictured from left, Jenny Herrick, Annie Boyd, Denise Herrick, Molly Herrick and Shelby Herrick. Photo courtesy of The Gingham Apron.
families. Sharing the stories of creating delightful recipes, embracing the joy that comes
THE GINGHAM APRON
f rom congregating around a dining table or chronicling daily farm life has created an outlet for many creative cooks and writers. Food blogging, which became popular in the early 2000s, marries the science of blending the perfect ingredients for delectable foods with the captivating art of storytelling. Numerous food bloggers call Iowa home, and it’s a f itting locale with the fertile soils that sprout robust crops and gardens and farmers who cultivate a culture of raising high-quality, healthy livestock. Meet the ladies and families f rom The Gingham Apron, Ally’s Sweet and Savory Eats, and Zestful Kitchen – three popular Iowa food blogs.
T
The Herrick Family
he Gingham Apron is created by five women from one Iowa farm family who love to find new ways to cherish everyday life together while celebrating their faith, family and farm life in rural Greenfield in Adair County. Denise Herrick, her daughters Annie and Jenny, and daughters-in-law Shelby and Molly, offer a glimpse into Iowa farm life throughout every season and the joy of coming together over food. Each blogger brings something different to the table with their own unique passion for food preparation and perspective on being part of a multigenerational farm family. “Our blog started in 2014 when
we decided to develop a family cookbook,” Annie says. “Every month, for an entire year, the five of us would share a meal created from our recipes and work on the project.” While we were already a close-knit family, it deepened our connections. There is enormous power in gathering and its role in strengthening families.” The blog highlights family activities throughout the different seasons of life and farming on their soybean, corn and cattle farm. Whether it’s reading about the trials and joys of the spring calving season or preparing a fall meal during harvest with a truck tailgate serving as the family table, everyone is invited to
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experience an authentic slice of farm life through the family’s stories. Each post includes a recipe from a vast collection of everything from soups and casseroles to slow cooker and kid-friendly meals, along with an inspirational message. While the farm and faith connection runs deep in the women, each one cooks in different ways. Annie grew up on the Herrick farm and married her high school sweetheart. As a mom who home-schools, she enjoys learning alongside her kids and making quick and easy meals. With a degree in corporate wellness, Shelby loves creating healthy meals using her educational background. Denise is active in women’s and children’s ministries at her local church, Molly has a background in art and design, and Jenny’s
niche is making recipes that are trending on social media. This fall, the gingham-clad apron ladies are releasing a book, “The Gathering Table,” which follows this Iowa family through their year of gatherings. With complete menus, mouthwatering recipes, devotional readings, prayers and ideas for gatherings, the family hopes their book will become a go-to resource for entertaining and enjoying life together. “We are all hungry for meaningful connections, but most of us don’t have the time to cook complicated meals or plan big festivities,” Annie explains. “What we need are simple, delicious recipes and easy, doable ideas for making memories with those we love.”
Photo courtesy of Ally’s Sweet and Savory Eats.
PUMPKIN PIE CREAM CHEESE BARS
CRUST • 1 package yellow cake mix • 1 stick cold butter, cubed
PUMPKIN PIE FILLING • 15-ounce can pumpkin puree • 2 eggs • 12-ounce can evaporated milk (leave out 2 ounces) • 3/4 cup sugar • 2 teaspoons pumpkin pie spice
BEEF BOURGUIGNON
CHEESECAKE FILLING • 8-ounce package cream cheese, softened • 2 eggs • 1 tablespoon vanilla extract • 1/2 cup sugar • Remaining 2 ounces evaporated milk
Photo courtesy of The Gingham Apron.
• 5 slices bacon, f inely chopped
crisp. Remove bacon and set
• 3 pounds stew meat
aside. Salt and pepper beef and
• Salt and pepper
add to pot. Sear beef on each
• 1 cup red cooking wine
side, about 2-3 minutes. Add red
• 1-2 cups chicken broth
wine to skillet, scraping down
• ½ cup tomato sauce
the brown bits on the side. Allow
• ¼ cup all-purpose flour
it to simmer and reduce. Slowly
• 3 garlic cloves, minced
add chicken broth and tomato
• 1 tablespoon dried thyme leaves
sauce. Slowly whisk in flour.
• 5 carrots, peeled and sliced
Add garlic, carrots, potatoes
• 4 potatoes, peeled and chopped into chunks
and mushrooms to pot.
• 8 ounces f resh mushrooms, sliced
is tender, about 8-10 hours or on
• Parsley for garnish
parsley, and serve with rolls
• Salt and pepper In large stockpot, cook bacon over medium-high heat until
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| FRESH PICKINGS MAGAZINE
Stir and cook on low until beef high for 6-8 hours. Garnish with or bread. Serves: 6 Source: The Gingham Apron
Preheat oven to 350 degrees F. Lightly grease 9x13-inch baking dish. Combine cake mix with cubed butter, cutting in with a pastry blender or fork until crumbly. Press mixture into bottom of pan. In a stand mixer, combine pumpkin pie f illing ingredients until incorporated. Pour over cake mix crust. In the same stand mixer (cleaned out), combine cheesecake f illing ingredients. First, whipping the cream cheese until smooth, then adding the remaining ingredients. Place heaping spoonfuls of the cheesecake f illing onto the pumpkin layer. Cut through cream cheese mixture with a knife to swirl into pumpkin mixture. Bake for 45-50 minutes or until set in the middle and lightly browned around the edges. Allow to cool completely. Chill at least 1-2 hours before cutting into bars. Keep ref rigerated. Source: Ally’s Sweet and Savory Eats
Ally Billhorn chats with her daughter Taylor during a visit to the Iowa River Landing in Coralville. Photo by Joseph L. Murphy.
A L LY ’ S S W E E T A N D S A V O R Y E A T S
Ally Billhorn A
decade ago, when Ally Billhorn’s firstborn son was three months old, she read a magazine article about food bloggers. It was a Saturday, and by Sunday, she had her first blog online. Today, Ally’s Sweet and Savory Eats is her full-time passion, aside from joyfully being a busy wife and mom to three kids. With her blog, Ally happily says she uses her love of writing and journalism degree to serve up Midwestern food with a side of humor. Raised in a small Iowa community, her husband’s job transfer brought them to Muscatine County in 2008. Ever since, they’ve fondly called Wilton home. “My blog is for the average cook – anyone who is busy, wants to learn how to cook or simply wants easy recipes,” Ally explains. “My recipes
aren’t complicated; they are filled with ingredients you either already have at home or can easily find on store shelves.” The storytelling aspect of blogging is what got Ally hooked on this creative outlet, and the fact she’s been a self-proclaimed cookbook collector since college. Back then, she was first attracted to Taste of Home magazine, because of the simple, affordable recipes that included a pinch or two of facts about the recipe creator. She even recalls subscribing to a cookbook club, where she could glance inside the pages before choosing the ones to keep. The cookbooks that stayed on her shelf fueled her curiosity with the nostalgia that wafted through the pages just as strongly as the cinnamon, sugar and fruit scents of an apple pie drift through the kitchen.
“I love a good story and connecting with people. When I read a blog that includes a recipe, I want to know about the family, what was going on in the kitchen when the recipe was being created and how it made the family feel,” she says. “Anyone can write about strawberry shortcake, but I want to know what makes ‘that’ particular shortcake recipe special.” It’s not a coincidence that Ally uses desserts in her example; after all, they are her favorite thing to make and a flagship of the blog’s name. “Homestyle, comforting foods really speak to me,” she says. “When I’m featuring a recipe on my blog, I want people to go on a journey with me and to know they’ve found a place that feels like home.”
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enjoy eating and to teach people how to eat seasonally by highlighting an ingredient they wouldn't typically use that way,” Lauren explains. “I strive to use accessible, high-quality ingredients that I’m going to treat respectfully. By that I mean, really letting the food shine.” Because she wants the flavors and the cooking procedure to enhance the food and not cover it up, Lauren draws a lot of inspiration from how chefs pair ingredients – and often unexpected ones. “I’m always thinking of food in different ways, such as how to create a new recipe with vegetables that still feels fresh and new in the dead of winter,” she explains.
Photo by Joseph L. Murphy.
ZESTFUL KITCHEN
E
Lauren Grant
ntrusted with a paring knife at the age of three, Lauren Grant’s love for cooking has always been strong. She can’t remember a time when she didn’t want to be in the kitchen. Drawing on her Midwestern roots, Lauren thrives on bringing people together through food.
and pairings. While she loved food, she knew that the restaurant business wasn’t for her. Armed with degrees from Iowa State University in culinary food science and journalism, she charted along a different course to embody her talent and skills.
“For me, that means gathering around a table and sharing delicious, wholesome food that everyone will enjoy,” Lauren says. “Food fosters community and a reason to sit around the table and talk. When you have an excuse to enjoy conversation and be present with the food you're eating, it creates an unparalleled experience.”
Before deciding in 2016 to solely focus on her blog, Zestful Kitchen, she interned at The Soyfoods Council and worked for several food magazines and in America’s Test Kitchen, Cuisine at Home’s test kitchen and Better Homes and Gardens’ test kitchen. Today, her career focuses solely on creating exceptional recipes and taking breathtaking photos for numerous national brands while generating ad revenue by attracting quality traffic to her blog.
Throughout high school and college, Lauren worked at The Café in Ames, where she gained a deeper appreciation for the way chefs created masterful dishes
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“My goal is to create recipes that I
For cooks who want to add their own customization to a traditional recipe, Lauren shares her secret. “Make the recipe a few times as it’s written to become really comfortable with the ingredients and process,” she says. “Then, start exploring with changing an ingredient, such as an herb, to add different flavors and textures. It’s amazing what subtle changes can do to a recipe.”
CHIPOTLE TEMPEH TACOS
TEMPEH • 8 ounces tempeh • 1 tablespoon olive oil • 1 chipotle chili in adobo, minced • 2 tablespoons adobo sauce • 2 tablespoons f resh lime juice • 2 tablespoons honey or pure maple syrup
• ¼ teaspoon f resh garlic, grated • 3 cups napa cabbage, thinly sliced • 1 cup Granny Smith apple, julienned • ¾ cup red onion, halved and thinly sliced • ¼ cup jalapeño, halved, seeded and thinly sliced
• 1 teaspoon f resh garlic, • ¼ cup parsley, roughly chopped minced • ½ teaspoon kosher salt • ¼ cup cilantro, roughly chopped
SLAW • 1 lime, zested and juiced
TO SERVE
• 1 tablespoon white wine vinegar
• 1 avocado, thinly sliced
• Tortillas
• 1 tablespoon olive oil or • Greek yogurt, sour cream or cashew avocado oil cream • 1 tablespoon honey or pure maple syrup
• Lime wedges
Tempeh: Fill a skillet with 1-inch of water and add tempeh. Bring water to a simmer over medium heat and cook tempeh 12 minutes, flipping once halfway through. Remove tempeh, pat dry, then transfer to a cutting board. Slice tempeh lengthwise (into two thin halves), then cut each rectangle into 16 bite-sized pieces.
Photo courtesy of Zestful Kitchen.
Win a $100 gift basket of Iowainspired kitchen essentials, including The Gingham Apron’s new “The Gathering Table” cookbook! Visit iowafoodandfamily.com/ magazine/kitchen and enter to win.
Whisk oil, chipotle, adobo, lime juice, honey, garlic and salt together; add tempeh pieces and toss to coat. Cover tempeh and ref rigerate at least 2 hours, or up to 24, stirring occasionally. Heat oven to 375 degrees F. Line a baking sheet with parchment paper. Arrange tempeh on sheet in an even layer, and bake until tempeh is caramelized and deep golden brown, about 25 minutes, flipping halfway through. Remove f rom oven and cool slightly. Slaw: Whisk together 2 tablespoons lime juice, vinegar, oil, honey, 1 teaspoon lime zest and garlic; season with salt and pepper. Add cabbage, apple, onion, jalapeño, parsley and cilantro; toss to coat. Chill until ready to serve. To serve: Lightly toast tortillas over an open flame on stove top or under broiler just until warm and charred on both sides. Scoop slaw into tortilla, arrange 4–5 tempeh pieces over slaw and top with avocado slices, Greek yogurt or cashew cream, and additional herbs. Serve with lime wedges. Serves: 4 Source: Zestful Kitchen
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Ron Kardel has a passion for raising healthy turkeys and advancing the industry.
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RAISING A HEALTHY FLOCK I O W A T U R K E Y FA R M E R L E A D S W I T H I N N O V A T I O N , S U S TA I N A B I L I T Y A N D P A S S I O N
By Ann Thelen
W
hen Ron and Susie Kardel were raising their three children, they offered simple advice when deciding a career path: “Do what you love. You might make more money doing something else, but you need to love your work.” For Ron, a sixth-generation turkey farmer from Walcott, his love has always been farming. His appreciation for the craft from a young age now fuels a passion for raising healthy turkeys and advancing the industry by using modern technology. Humble and hardworking, he uses his limitless energy to advocate for Iowa’s turkey farmers as chairman of the National Turkey Federation (NTF) and vice chairman of the board for Iowa-based West Liberty Foods. From testifying before Congress on Capitol Hill about issues important to the turkey industry to supporting his local community, Ron is an inspiring leader for agriculture. A RICH HISTORY ROOTED IN SUSTAINABILITY “I’ve worked in the turkey industry since 1979 and farm on my family’s
|
Photos by Joseph L. Murphy
homestead, which dates back to the 1850s,” Ron explains.
philosophy rooted in sustainable agriculture."
On the farm, he annually raises 120,000 male turkeys (called Toms), which translates to 4.2 million pounds of deli-style meat. Toms are raised for deli meat, and female turkeys (called Hens) are processed as full birds that are typically enjoyed at Thanksgiving.
In addition to raising turkeys, the Kardels grow soybeans and corn, which are converted into highquality feed rations for the flock. On average, each turkey consumes one bushel of corn and one-third bushel of soybeans in its lifetime.
Ron is also one of five owners of a farming operation in Ellsworth, where 555,000 Toms are raised each year. In addition, he is a founding member of West Liberty Foods, a farmer-owned cooperative located in the town of its same name. The rich history of the multigenerational farm isn’t something he takes for granted. “My priority as a farmer – like every farmer I know – is to leave the land better than when I started farming,” he says. “Sustainability has become a buzzword, but it’s something we’ve been doing since the beginning. It would be impossible to be a sixthgeneration farmer without a
In Ron’s early days of farming, crop rotations – alternating a variety of crops, such as corn, soybeans, alfalfa or oats in each field – were common. Each crop requires different levels of nutrients, so planting soybeans in a field one year and then a different crop the next year was good for yields and soil quality. Today, fields are also filled with terraces to prevent erosion and buffer strips along the edge so that applied nutrients don’t escape into water sources. Turkey manure from the barns helps achieve the Kardel’s sustainability goals. Manure provides soil with nitrogen, phosphorus and potassium, which are needed to grow productive crops.
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Ron and Susie Kardel are committed to sustainability as sixth-generation farmers.
“When describing the importance of soil conservation efforts, I use the analogy that if you borrow your neighbor’s car, you don’t return it dirty and on empty. You return it with a full tank of gas and washed. That’s how I want to leave the soil for the next generation – even better than when I started,” Ron explains. TURKEY COMFORT AND CARE Inside the barns, turkeys strut around freely, protected from wild animals that are predators and may carry harmful diseases. Ron uses technology to keep his turkeys comfortable during Iowa’s changing seasons. During the winter, heaters keep the barns warm. In the summer, computercontrolled mechanical curtains rise and lower when temperatures vary to ensure a consistent, comfortable environment in the
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| FRESH PICKINGS MAGAZINE
barns. When Iowa has excessive heat and humidity, automatic sprinklers mist the turkeys with water to keep the flock cool and comfortable. A constant source of feed and clean water is available for the flock. The farm adheres to strict biosecurity standards established by the U.S. Department of Agriculture and is audited annually to ensure the standards are implemented. Ron works diligently to clear up lingering misconceptions about turkey production. “Turkeys don’t receive hormones or steroids. Doing so became illegal in the 1950s,” he explains. “In addition, the only time that a turkey is given an antibiotic is if he is sick, and then it must be prescribed and monitored by a veterinarian. A turkey cannot have any traces of antibiotics in its system when it goes to market.”
Prior to a flock leaving the farm, fat samples are sent to a private lab to be tested for pesticides and drug residues. A flock can’t go to market until these samples are negative. Blood is also tested for avian influenza before turkeys can leave the farm. MAKING TURKEY A MEALTIME MAINSTAY Throughout the year, Ron enthusiastically works to help consumers know that turkey has a place at the table not just during the holidays or on a sandwich. “Turkey is rich in protein, making it a healthy and delicious food that we want to be a mainstay in people’s diets,” he says. “Plus, its flavor profile lends itself well to be complemented by a variety of seasonings, such as teriyaki, Mediterranean or barbecue.”
At West Liberty Foods, more than 1 million pounds of deli meat – from turkey and other sources, such as pork, beef and chicken – are processed each day. The nearly 25-year-old company is the number one supplier of deli meat to Subway. FROM FARMHOUSE TO WHITE HOUSE This year, the Kardels plan to be part of an annual White House tradition of raising and presenting the National Thanksgiving Turkey to the president of the U.S. Typically, the turkeys are picked from the chairperson of the NTF’s home state and occasionally from the chair’s own farm. The presentation, which has been observed since 1947, signals the beginning of the holiday season of national thanks, historically representing agriculture’s plentiful harvest and
the contributions of America’s turkey farmers. The turkey vying to be the National Thanksgiving Turkey and his alternate were hatched in July and started receiving daily care on the Kardel’s farm. To help them prepare for the crowds and media in the nation’s capital, the turkeys listen to music and are trained to stand on a table. Ron hopes to introduce the turkeys to local school groups and increase awareness of how turkeys are raised and the role of turkey farmers in Iowa. “I want the community to be involved and to feel part of this special occasion. Being connected with a wonderful community is important to us, and it takes a village to make it successful.” he adds.
I N I O WA , 1 1 M I L L I O N T U R K E Y S A R E R A I S E D A N N U A L LY O N 1 3 0 FA R M S . M A N Y A R E M U LT I G E N E R AT I O N A L FA R M FA M I L I E S .
Mel Herkelman has worked with the Kardel family for more than 25 years, helping raise healthy turkeys for the industry.
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PEACE THROUGH FOOD By Darcy Dougherty Maulsby
|
Photos by Joseph L. Murphy
Anegela Siele tours Bill Couser’s soybean farm in Nevada during a bus tour for World Food Prize attendees.
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| FRESH PICKINGS MAGAZINE
T H E WO R L D F OO D P R I Z E A N D I O W A FA R M E R S S H A R E C O M M O N G R O U N D
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hen a delegation of Iowa farmers and other agribusiness professionals traveled to Pakistan in early 2020 on an agricultural trade mission, they didn’t expect to see a photo of a famous Iowan in a Pakistani meeting room. “As we met with researchers and university leaders, they mentioned the photo of Norman Borlaug and spoke of him with great reverence,” says Kirk Leeds, CEO of the Iowa Soybean Association (ISA), which advances the soybean industry and works on behalf of Iowa’s
37,000 soybean farmers. “It was a powerful moment.” Dr. Norman E. Borlaug was born in northeast Iowa in 1914 and raised on a farm near Cresco. He won the Nobel Peace Prize in 1970 for his work in global agriculture. He developed new wheat varieties and improved crop management practices that transformed agricultural production, first in Mexico during the 1940s and 1950s and later in Asia and Latin America, sparking what is now known as the “Green Revolution.” “Because of his achievements
to prevent hunger, famine and misery around the world, it’s said that Borlaug has saved more lives than any other person who has ever lived,” Leeds says. Borlaug didn’t stop there. He envisioned a prize that would honor those who have made significant and measurable contributions to improving the world’s food supply. In addition to recognizing these dedicated people for their personal accomplishments, Borlaug saw this prize as a means of establishing role models who would inspire others.
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Barbara Stinson assumed leadership of the World Food Prize Foundation earlier this year. She is a champion of policy, research and project innovation through collaborative solutions. Photo courtesy of the World Food Prize Foundation.
His vision was realized in 1986 with the creation of the World Food Prize, which is often referred to as the Nobel Prize for Food and Agriculture. For decades, the World Food Prize Foundation has been headquartered in downtown Des Moines. It welcomes global leaders to Iowa each year to address the latest issues and innovations in food and agriculture.
A statue of Norman Borlaug on the grounds of the World Food Prize Hall of Laureates in Des Moines.
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“It’s such a treasure to have the World Food Prize Foundation here in Iowa, which is an epicenter of agricultural production and policy that advances technology and sustainability,” says Barbara Stinson, president of the World Food Prize Foundation. “We work to educate people worldwide
about innovations occurring in Iowa and around the globe to help feed a hungry world.” DEMAND FOR SOY PROTEIN GROWS Soy protein produced by Iowa soybean farmers can contribute to greater global food security. “The need for protein worldwide continues to grow,” says Lindsay Greiner, who raises soybeans, corn and pigs near Keota and serves as an at-large director on the ISA board. “Feeding people is the ultimate goodwill gesture.” Greiner has traveled with other ISA board members to a dozen different countries, from Egypt to China to Vietnam, on agricultural trade missions to
learn more about what buyers want from Iowa soybean farmers. “U.S. soy is a preferred protein source, not only for direct human consumption, but also to feed livestock and support aquaculture,” he says. Soy protein supports the World Food Prize Foundation’s mission of ensuring a nutritious, sustainable food supply for all people. “Increasing food production is a practical science,” says Greiner, who has attended the Borlaug Dialogue, a three-day symposium in Des Moines that brings together global agricultural experts from more than 50 countries. “It’s
amazing to learn about how leaders around the world are helping people maximize their natural resources so more people can feed themselves.” Greiner shares many common interests with Dr. Rattan Lal, the 2020 World Food Prize laureate and soil health expert. Lal, a distinguished soil science professor and founding director of the Carbon Management and Sequestration Center at The Ohio State University (OSU), received the $250,000 World Food Prize award. Over his career spanning more than five decades and
four continents, Lal has promoted innovative soilsaving techniques, which have benefited more than 500 million smallholder farmers. The techniques have improved the food and nutritional security of more than 2 billion people and saved millions of acres of tropical ecosystems. This isn’t just good for the environment; it’s important for national security. “Hungry people can be disruptive and potentially dangerous,” Leeds says. “The World Food Prize provides an important global platform to promote food production, which is key to a more peaceful world.”
“THE NEED F O R P R OT E I N WO R L D W I D E C O N T I N U E S TO G R O W. F E E D I N G PEOPLE IS T H E U LT I M AT E GOODWILL G E ST U R E . ” — Lindsay Greiner
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Ambassador Kenneth Quinn hosts a group of food bloggers at the Hall of Laureates in Des Moines.
“EQUIPPING THE NEXT G E N E R AT I O N W I T H T H E TOO L S T O C O M B AT T H E WO R L D ’ S B I G G E ST CHALLENGES IS ESSENTIAL TO M A K I N G PROGRESS.” — Megan Decker
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CULTIVATING THE NEXT GENERATION OF AG LEADERS ISA values the World Food Prize Foundation’s focus on various youth programs to address challenges related to global food security. “It builds on the legacy of Norman Borlaug to inspire the next generation of leaders,” Leeds says.
food insecurity. Students from 25 U.S. states and two foreign countries support the Institute and can be selected as a delegate to the Global Youth Institute.
Each year, the World Food Prize Global Youth Institute convenes high school students, teachers and agricultural experts to explore and solve local, national and global hunger and food security issues. To apply to the Institute, each student researches and writes a paper on a global challenge related to hunger and
“The legacy of Norman Borlaug makes me proud to be an Iowan and shows me how ideas can be cultivated into something that impacts people for generations,” says Decker, who has researched a variety of topics varying from malnutrition in the African nation of Chad to food waste in Belgium.
Megan Decker, a freshman at Iowa State University who grew up on a corn and soybean farm near Rockwell City, participated in the World Food Prize’s Iowa Youth Institute.
She adds, “The collaboration of research and contributions of people from all different backgrounds at World Food Prize events showed me that every idea has the potential to add value to the overall mission.” Each year, 200 high school students from around the world are selected to participate in the three-day Global Youth Institute in Iowa hosted by the World Food Prize Foundation. This unique event allows students to interact with Nobel and World Food Prize laureates and discuss food security and agricultural issues with the international experts. “Equipping the next generation
with the tools to combat the world’s biggest challenges is essential to making progress,” says Decker, who is majoring in agriculture and society with a minor in public relations. “The biggest thing I took away from these World Food Prize experiences is that there’s always new information to be sought, new ideas to be heard and new perspectives to be gained.” The World Food Prize Foundation offers a number of scholarships for students, along with the prestigious WallaceCarver Fellowship. This offers college students the opportunity to collaborate with world-renowned scientists and policymakers through paid fellowships at leading
U.S. Department of Agriculture research centers and offices across the nation. “The World Food Prize is renowned for elevating innovators and inspiring action to help feed the world,” Stinson says. “We’re excited about new opportunities to increase the impact of the World Food Prize in the years ahead, especially as the world’s population is projected to reach nearly 10 billion people by 2050.” Iowa farmers are committed to being part of the solution, too, Greiner says. “We want to do everything we can to provide nutritious food to as many people as possible.”
A World Food Prize attendee examines an ear of corn during a farm tour sponsored by the Iowa Soybean Association.
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fresh picked
FA R M L I F E I N T H E FA L L H A R V E S T B R I N G S A FA M I L I A R P A T T E R N W I T H N E W C H A L L E N G E S E A C H D AY By Amy Nelson
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Photos by Joseph L. Murphy
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elcome to the new Fresh Picked column! Over the next four issues of Fresh Pickings magazine, I will be sharing my seasonal perspective from our family farm.
Amy Nelson is a fifth-generation farmer who grows soybeans and corn and raises cattle. She is an active member of CommonGround Iowa, the Scott County Farm Bureau Board and the Iowa Soybean Association. She lives near Davenport with her husband Randy and children Jakob and Courtney.
I am a fifth-generation farmer near Davenport. I grow soybeans and corn, and run a beef cow/calf operation. I love to share farm life with people who may not be directly connected with agriculture. I feel like I can relate because for the first 10 years of my post-college career, I worked for a nonprofit in the Minneapolis-St. Paul suburbs. When I was invited to come back to help run the farm, I knew it was an opportunity we couldn’t pass up. It allowed us to continue our family’s multigenerational farming operation, and the rural neighborhood offered the feeling of space and community I wanted for my children. When making the transition, it was immediately obvious that farming is anything but a regular nine-to-five job. There is no typical day. There are
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general patterns that flow with the seasons, but each day always presents new challenges, many unexpected. Farming today also isn’t the same as my father’s or grandfather’s generation. Tools, technology and a global marketplace impact me daily, whereas earlier generations relied on the local weather and noon news markets to make the best decisions for tomorrow. But, like generations before me, I find immense satisfaction in running my own business. Knowing that by working hard and working smart, I really can see the results of my labor. I can see the plants and animals thrive with my care, which in turn, allows my family to thrive. Fall was my father’s favorite time of year. He saw it as the opportunity to see the rewards of his hard work culminate … and to drive the really big tractors! For me, fall feels more like a freight train. There’s so much work that goes into harvesting crops, and each task is dependent on the weather, which is completely out of our control.
Beyond trying to figure out our harvest schedule, my children are adapting to a new school year. Fall is the time of year that having my mom close by is invaluable. While I am away working all waking hours, she takes over my mom duties of transporting kids, grocery shopping and running errands. We often joke that my mom and I are interchangeable this time of year – you never know who you might get for any specific job or task!
as possible. When we are harvesting corn, we need to enlist more help because there are so many more bushels per acre of corn than soybeans. For easy math, it’s around 200 bushels of corn per acre and 50 bushels of soybeans per acre (an acre is about the size of a football field).
During harvest, we work from dawn until dusk and sometimes beyond. I will get up early, pack my lunch and then head out to do livestock chores. Meanwhile, my mechanic does the daily inspections and servicing of the combine, carts, tractors and semi-trucks.
My favorite job during harvest is running the combine. The engineering that goes into it is amazing and the climate-controlled cab is a nice perk, too! I also like running the grain dryer, which is crucial for a successful harvest. Corn coming out of the field needs to be dried to a narrow moisture range to ensure good storage until I’m ready to sell. Then, it will move down the Mississippi River on barges next July.
On my farm, harvesting soybeans is a two-person operation. One in the combine and one in the semi-truck, which keeps us moving as efficiently
Beyond the physical labor, a big part of harvest is problem-solving. We rely on large equipment that is cleaned, fixed and “tucked in” at the
end of each season, but inevitably something breaks. The technology in modern farm equipment is amazing, but troubleshooting issues in the elements is difficult. There are also supply chain considerations. For example, we use liquid propane in the grain dryers – the same kind you may use to heat your house – but can run into supply shortages when it’s needed most. Harvest is a puzzle, and there is no exact picture on the box to use as a guide. At the end of the day, it’s about getting all the pieces together until you get the grain harvested and understanding that the puzzle will look different for each farmer every year. I look forward to sharing my farm life experiences with you through the seasons in the coming year. If you want to get in touch, feel free to send a note to iowafoodandfamily.com/contact.
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aisle insights
MENU OF OPTIONS P R OT E I N C H O I C E S A R E A W H O P P E R O F A G O O D I D E A F O R C O N S U M E R C R E AT I V I T Y By Aaron Putze, APR
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mericans love options. A la carte vs. all-inclusive. Pay up front or as you go. Basic or expanded. Rare or well done. Diet or regular. Pickup or delivery. The choices are endless, and that benefits consumers and businesses.
Aaron Putze, APR, serves as Sr. Dir., Information and Education for the Iowa Soybean Association. He was raised on a farm near West Bend and lives in Waukee with his wife Crystal and children Garrett, Grant and Jaelyn.
Over the years, providers of everything from entertainment, appliances and toothpaste to vacation destinations, flavored water and yes, even toilet paper, have gotten creative. The meteoric rise in choices (have you taken inventory lately of the number of breakfast cereal options at your local Fareway and Hy-Vee stores?) is the result of greater purchasing power, improved logistics and relentless ingenuity. It’s also proof of the resiliency of U.S. farmers to meet any demand. Marketers have embraced the continuous rollout of new product attributes. But for a different reason. They are keenly aware that product changes have publicity value. In a crowded field in the competitive world of retail, differentiating your hot dog or mayonnaise from the
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competition can boost sales. Few industries have been impacted more by fierce market competition and changing consumer preferences than fast food. To stay hip and appeal to the latest trends and preferences, Kentucky Fried Chicken, McDonald’s, Sonic, Subway and countless others have updated their menus to reinvent their image and boost bottom lines. One of the most notable product launches of the past year was Burger King’s Impossible Whopper. The plant-based patty was billed as a complement to the original Whopper made from beef. The introduction of the Impossible Whopper on April 1, 2019, generated a great deal of buzz. Some in the agricultural and food health communities voiced concerns (and rightly so) about claims the Impossible Whopper was a healthier alternative to its older cousin (it isn’t). Others were intrigued by claims the plant-based offering could taste and appear like beef. Nearly everyone was skeptical.
I was all of the above. So, on the heels of the sandwich’s one-year anniversary and as a topic for this edition of Fresh Pickings, I sampled it for myself at a local Burger King. I was fully aware of the controversy that had accompanied its launch. I had seen the commercials and read the product reviews. And as a farm kid who loves meat, I overcame my personal and philosophical distaste about making a patty out of anything but beef, pork, chicken or turkey. For the taste-testing to be as authentic as possible, I even indulged with a side of fries and large Coca-Cola. The verdict? The Impossible Whopper exceeded my expectations (I must admit the bar was set relatively low). Its appearance and aroma were like its counterpart and the initial taste was good enough. But the patty did
feature a bit of an aftertaste (not over the top, but one nonetheless) and its texture was a tad rubbery. The Impossible Whopper was also $1 more than the original and just 30 fewer calories (630 vs. 660).
world population grows. Protein provides lifesaving nutrition for people, particularly those who face economic challenges and have limited options for accessing meat, fish or dairy.
While the introduction of more plant-based foods and the marketing claims that accompany them have caused static from time to time in the food world, providing consumers more options is optimal.
Rather than “this or that,” I think conversations about protein should be about “all of the above.” Whether sourced from animals or plants, protein is essential to balanced diets and nourishing the world as we grow from a population of 7.4 billion today to an estimated nearly 10 billion by 2050.
This is especially true for protein. It plays an essential role in global nutrition, regardless if it’s animalor plant-based. Soybean farmers have long recognized the synergies, evident by the launch of a “proteinfirst” initiative in 2019, reinforcing the critical role soy plays in global food security. Offering a reliable supply of highquality protein is essential as the
As further proof that all proteins can live in harmony, retail data shows that traditional beef Whopper sales have increased since the Impossible Whopper launched. Indeed, American consumers love options, even the iconic Whopper.
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Iowa Soybean Association, 1255 SW Prairie Trail Parkway, Ankeny, Iowa 50023
Agriculture is how farming families can put down roots and care for them. Ben Pederson, 3rd Generation farmer
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