Fresh Pickings Magazine | Fall 2022

BE THE MVP OF TAILGATING SEASON

Tailgating season is here!

And how do you make those outings extraordinary? With beef!

So get ready for mouth-watering beef burgers, sensational steaks and much more, when you up your grilling game this year with beef.

Scan here to get some of Tony’s favorite recipes and tips in his grilling playbook!

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 5.

EBERSOLE CATTLE COMPANY

As first-generation ranchers, the Ebersole family of south-central Iowa thrives with a passion for cattle and the land.

BEYOND THE BEAN

Soybeans are a great source of protein and oil, and they also create surprising and sustainable solutions for everything from roads to roofs.

A BUSHEL AND PECK OF TRADITIONS

Fall in love with the Community Orchard, a destination rooted in traditions centered around apples, families and fun.

DIME STORE DREAMS LIVE ON

Hundreds of Ben Franklin stores once thrived across Iowa, and fortunately, some still exist. Discover where to find these charming stores.

Photo Credit: United Soybean Board

TANTALIZING TENDERLOINS

WHEN CORN GROWS IOWA, IOWANS WIN.

When you take a closer look, you’ll discover the many connections you have to corn. And those connections translate into wins for you, wins for farmers and wins for all Iowans.

LET’S SEE YOUR WINS.

Grilling a corn-fed steak, saving money at the pump, grabbing beers with your friends, cheering on your hometown team –we want to see YOUR wins.

Share a photo or video to social with #iowanswin for some corny giveaways.

BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT

FRESH PICKINGS MAGAZINE

EDITOR

LYDIA ZERBY PHOTOGRAPHER JOCLYN BUSHMAN

DESIGNERS ASHTON BOLES BRIANNA SCHECHINGER

WRITER AARON PUTZE, APR

CONTRIBUTORS

ANN FOSTER THELEN Thelen Public Relations

CRISTEN CLARK Food & Swine

HALEY BANWART Farm Roots & Chore Boots

DARCY DOUGHERTY MAULSBY Darcy Maulsby & Co. ERICA LAIN CommonGround Iowa RACHEL ZUMBACH Iowa Corn

IOWA FOOD & FAMILY PROJECT

FOUNDERS

Iowa Soybean Association Iowa Beef Industry Council

Iowa Pork Producers Association 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 Key Cooperative Latham Hi-Tech Seeds Live Healthy Iowa Subway

REQUEST YOUR MAILED SUBSCRIPTION AT IOWAFOODANDFAMILY.COM/MAGAZINE/SUBSCRIBE

Thank you to the Iowa Soybean Association, Iowa Beef Industry Council, Iowa Pork Producers Association, Midwest Dairy, Iowa Corn Growers Association, Iowa Egg Council, Iowa Turkey Federation, Farm Credit Services of America, Cargill, Corteva Agriscience, Key Cooperative, Latham Hi-Tech Seeds, Live Healthy Iowa and Earl May for the financial investment that makes this publication possible.

Fresh Pickings is published four times a year by: Iowa Soybean Association, 1255 SW Prairie Trail Parkway, Ankeny, Iowa 50023

For advertising information, complete the form at iowafoodandfamily.com/magazine/feedback

Advertising space reservations must be made through the above form. 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.

Comments: iowafoodandfamily.com/magazine/feedback

The Art of Juggling

In life, being able to multitask is a valuable skill, no matter who you are. For some, it comes easier than others. I was blessed with a mother who is a master of juggling professional and personal responsibilities. Now, as a mother myself, I often wonder how she could get everything done in the time she had available, but she always did.

My mother is an expert at making lists to prioritize and remember to-do items. Luckily, I’ve inherited this skill and always have multiple lists going. From groceries to household tasks, kids’ activities and needed supplies, work responsibilities and more, staying organized with list-making has been essential for me to keep commitments and all the “balls” being juggled in the air.

When I think of others who are proficient in the art of multitasking, farmers are at the top of the list. Farmers not only plant crops, raise livestock and manage their family business, but they also maintain machinery, pick out seed and fertilizer, manage farm crews, market their products and so much more.

Family values are core to farmers, as many Iowa farms have been passed down from generation to generation. To set aside time to spend with spouses, children and grandchildren, farmers are always looking for efficiencies they can implement to complete tasks faster and better.

In this issue, you’ll meet a young farmer who is also a full-time working mother, a family who ranches together and has a strong commitment to the environment, and another young family whose love of agri-tourism and continuous learning led them to owning a thriving apple orchard.

I think we can all take away a piece of knowledge from farmers and the hardworking, never-give-up attitude they display. Balance in life is essential. I have found that working in a fulfilling career while prioritizing family and personal time is a challenging juggling act, but it’s so worth it.

Enjoy the issue,

Win a $100 gift certificate to purchase Iowa-raised products from Ebersole Cattle Co. (read the feature on Pages 14-19). Visit iowafoodandfamily.com/ magazine/ebersole-cattle-co and enter to win.

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.

Savory Sandwiches Offer Indulgence and Comfort

TIPS FOR GREAT OFF-THE-GRIDDLE CREATIONS

By Cristen Clark

M y interest in food and cooking is inherited. My grandmas enjoyed having in-depth conversations about family heirloom recipes. They understood my love of reading cookbooks like novels because they read them this way too. However, written words and recipes are no substitute for my grandmas’ phone calls or the comforting aroma of homemade bread in their warm country homes. I’d give anything to scoot up to their farmhouse kitchen tables for a slice of bread and butter or a grilled cheese sandwich.

The classic grilled cheese sandwich takes me back to my youth. There is nothing fancy about the version I prefer. Homemade bread, American cheese and butter are the three ingredients that make a standard grilled cheese worth eating. Taking classic dishes to the next level by creating new recipes is one of my favorite pastimes.

Recently, I wanted to make a special main dish for my husband’s birthday. It was raining at the time, so the typical grilled fare was out of the question. I pulled out my electric griddle and began chopping and preparing ingredients

I thought fit together well. A recipe was born by sandwiching a juicy pork burger, smoked bacon, caramelized onions and gooey cheese together between slices of homemade bread. I like to think of it as a grilled cheese, improved with each savory addition.

To make sandwiches great off the griddle, try these tips I’ve learned from family, friends and chefs.

1 Use homemade bread or a loaf from your favorite bakery to make a great grilled sandwich. It can be fun to experiment with whole wheat and whole grain varieties, as well as sourdough, rye or cinnamon raisin. Slicing bread too thick will make it difficult for the cheese to melt. Many bakeries will slice the loaf to your desired thickness. Be sure to use up all the slices; even if the bread is a few days old, the fat and heat from the griddle will revive it.

2 Slather mayonnaise on the outside of bread slices before cooking. I attended a food blogging conference a few years ago in Chicago, and a chef did a live demonstration showcasing many types of grilled cheese sandwiches. The chef used mayonnaise instead of butter to coat the outside of the sandwich slices before cooking. An additional bonus is the bread won’t brown or burn as quickly when using mayonnaise, allowing your extra cheesy sandwiches plenty of time to melt.

3 Elevate a classic grilled cheese with interesting add-ins. Sautéed mushrooms, caramelized onions and roasted red peppers can take your sandwich in delicious new directions. Celebrate savory and sweet combos by adding a drizzle of honey or a smear of raspberry jam.

4 Cook it low and slow. Cooking at a medium-low temperature will ensure the sandwich will be warmed and melted throughout before the outside of the bread gets too done.

Pork and Bacon Patty Melt

FOR THE CARAMELIZED ONIONS

• 1 large sweet onion

• 2 tablespoons butter

• 1 teaspoon sugar

FOR THE BACON

• 1/2 pound (8 slices) regular sliced smoked bacon

FOR THE PORK PATTY

• 11/2 pounds ground pork

• 1/2 teaspoon Worcestershire sauce

• 1 tablespoon bacon grease, reserved from cooking bacon

• 2 teaspoons seasoned salt

TO COMPLETE THE SANDWICH

• 8 slices of country white bread

• 1/4 cup room temperature butter, for frying sandwiches

• 2 tablespoons Dijon mustard

• 8 slices farmer’s cheese or mozzarella cheese

Cut onion into ¼-inch thick slices. Add 2 tablespoons butter, onions and sugar to a medium-sized skillet over medium-low heat. Cook onions for 15-20 minutes, stirring occasionally, until tender and caramelized. Remove caramelized onions from heat and transfer to a glass baking dish to hold warm.

Cook bacon to chewy-crisp and reserve 1 tablespoon bacon grease for frying pork patties.

Combine ground pork, Worcestershire sauce and seasoned salt. Fluff mixture with a fork, don’t overmix. Shape pork mixture into 4 patties mirroring the shape of country bread slices.

Preheat a large skillet over medium heat. Add reserved bacon grease to the skillet and fry patties until cooked to medium-well doneness or 160 degrees F on a digital instant-read thermometer. Remove from heat and add patties to a glass baking dish with onions to hold warm.

Preheat an electric griddle to medium heat. Spread butter generously and equally on one side of each bread slice. Spread Dijon mustard to the opposite side. Add patties, caramelized onions, 2 slices of bacon and 2 slices of cheese to the mustard side of bread slices. Cook sandwiches over medium heat until the outside turns golden brown and the cheese melts. Serve immediately.

Makes 4 large sandwiches.

Always Be Growing

Earl May takes pride in growing our own shade and ornamental flowering trees. The quality at the start of the growing process is critical, and our team of dedicated tree growers in Shenandoah starts with the very best young trees. Every tree is hand-planted and pruned, fed, staked and properly cared for – anywhere from 12 to 36 months –right up until they are sent to one of our local garden centers.

In every season, stay connected with tips and inspirational projects from your local Earl May Garden Center at earlmay.com.

Fall is the Time to Plant Trees

Take advantage of nature to jump-start healthy growth

By Ann Foster Thelen

As Iowa’s landscapes turn to warm jewel-toned colors amid fall’s crisp air, it’s easy to think the growing season is over. However, now is the perfect time to plant trees. The experts at Earl May Nursery & Garden Center share why autumn is ideal for branching out with new landscape anchors.

“Fall is a wonderful time to plant trees,” explains Ryan Case, store manager of the company’s Ankeny location. “Soil temperatures are still warm from the summer, yet it’s a bit cooler, so things won’t dry out as quickly. It’s like planting in the warmth of the summer without stressing the plant with jumping right into consecutive days – or even weeks – of hot, dry conditions.”

With soil temperatures staying warm longer than air temperatures, new vegetation can establish some of its root structure before winter arrives.

Having a tree in the ground, rooted and growing at its natural pace, is healthier for the plant. With this approach, a tree will have at least six to seven months to establish before the stress of weather could take an early toll.

“Although trees will go dormant and stop growing during the winter, air temperatures are cooler than the ground where roots can still be hard at work,” Case says. “When Iowa’s daytime temperatures are in the 50s and 40s and nighttime temperatures are in the 30s, the ground doesn’t freeze immediately. Trees and shrubs will frequently continue to grow through mid-November,” Case says.

To make the most of the fall growing season, he offers these additional tips:

Plant it Right. Planting a tree at the proper depth and in a

place with good soil drainage is essential. Because Iowa’s urban neighborhoods often have a high percentage of clay in the soil, amending the ground (with a product like Earl May’s Structure) can break apart the clay and help with good drainage.

Give Trees a “Good Drink” Before Winter. Evergreens, especially, need to be wellsaturated going into the colder months. Evergreens hold onto their needles throughout the winter and can become “burned” (dry, brittle and damaged) without adequate moisture.

Add More Mulch. Acting as a layer of insulation, mulch can protect plants from frost heave and extreme temperatures. It also helps evergreens conserve soil moisture and avoid severe winter burn. Mulch plants at a two- to three-inch depth.

point of interest

D I N I N G

D E S T I N AT I O N

By

Haley Banwart

Take a scenic drive along the Mississippi River Valley to enjoy sweeping views and down-home cooking at Breitbach’s Country Dining

Breitbach’s Country Dining is proudly known as Iowa’s oldest restaurant and bar – a legacy that has endured beyond the brickand-mortar building that once preserved its historical origins.

Opened in 1852 by a federal permit issued from President Millard Fillmore, the original building was a mainstay in the Balltown community for more than 150 years, serving as a stagecoach stop, personal residence, hotel, grocery store, tavern and dining establishment.

In 1862, Jacob Breitbach, greatgreat-grandfather of the present owner, purchased the business. Since then, six generations of the Breitbach family have remained in ownership.

According to Michael Breitbach, one of the current managers, the restaurant has belonged to the Balltown community as much as it has been a part of his family’s longstanding traditions.

“Breitbach’s Country Dining has served as a place for residents and visitors to come together, enjoy a good meal and tell stories,” he says. “Through the years, our customers have become part of our lives and family, offering support we know we can depend on.”

Backed by the Balltown Community

The strength of Breitbach’s Country Dining community support system was perhaps most evident when a gas explosion destroyed the original tavern in 2007.

“It was a humbling experience and sad to see all the history – old tables, chairs and signage – erased by the fire,” shares Breitbach.

Among the artifacts lost was a large hand-painted mural depicting the rolling farmland and

scenic overlook of the Mississippi River Valley.

As the story goes, a group of travelers passing through the area during the Great Depression needed lodging but didn’t have the means to pay for room and board. Instead, thanks to the generosity of Michael Breitbach’s grandparents, who were the owners at the time, the nomads lent their artistic abilities in exchange for overnight accommodations.

Despite losing the original structure and treasures once found inside, a new building was erected and opened to the public, less than six months following the fire. In a twist of fate, it too burned to the ground in a second fire only 10 months after the first.

Thanks to support from the Balltown community, rebuilding took place a second time, and construction was completed in August 2009. Through both incidents, Breitbach’s Country Dining continued serving customers in a small building across the parking lot that warmly became known as The Gathering Place.

Today, Breitbach’s Country Dining sits on the site of the original food and drinking establishment. The Gathering Place now serves as a shop to sample and purchase local wines and browse a variety of antiques and unique gift options.

“Breitbach’s has always been a part of Balltown. We have been blessed by our dedicated employees and the community who has always looked out for us,” says Breitbach. “Visitors come for the beautiful scenery and down-home American cooking, but if we’ve done our job right, they leave with memories and a smile.”

Mike and Cindy Breitbach, owners. Michael Breitbach helps his parents carry on the legacy of Iowa’s oldest restaurant.

Fried chicken is a common lunch buffet special.

Antiques fill The Gathering Place next to the restaurant.

EBERSOLE

By Ann Foster Thelen

I f you take care of the land, the land will take care of you. This short phrase is the guiding daily mantra for Beau and Shanen Ebersole, owners of Ebersole Cattle Company in south-central Iowa. It’s a philosophy evident in every aspect of the family’s ranching operation and the high-quality cattle they raise.

As first-generation ranchers, the Ebersoles and their children Adelyda, Jolene and Wyatt sell their pasture-raised and grass-fed beef directly to customers through various avenues. Their prized beef can be purchased directly through the Ebersole Cattle Company website or via the Des Moines’ Downtown Farmer’s Market, Iowa Food Cooperative, a pickup location at a Peace Tree Brewing Co. and at local restaurants.

An Iowa ranching family thrives with a love for the land, passion for cattle and desire to feed families

“Many people are surprised when they hear us call ourselves ranchers instead of farmers,” explains Shanen, who grew up as a self-proclaimed horse girl outside of Des Moines.

“Farmers use tractors. I don’t get along with tractors, and tractors don’t get along with me,” she adds with a smile.

Journey to Become Ranchers

The journey to becoming ranchers began when Shanen and Beau met at Iowa State University more than 25 years ago while pursuing animal science degrees. Although educators cautioned students against starting their own farm or livestock operation from scratch, the duo wasn’t deterred from pursuing their dream of building a life together as ranchers.

Today, the Ebersoles have a diversified herd of primarily

full-blood Maine-Anjou and some Angus cattle, which are all born and raised on the ranch just northwest of Kellerton. The Maine-Anjou breed originated in the northwestern part of France and was imported to North America in 1969. These cattle were then introduced to the U.S. through artificial insemination. The Maine-Anjou are feed-efficient, large cattle that provide excellent marbling qualities in their beef.

“We love our Maine-Anjou because of their willing attitude, great mothering instincts and amazing beef,” Shanen explains. “Because we raise our cattle on pastures and grass, when we need to move them, they are worked slowly to the new area from horseback. This process allows us to be very careful and quiet when handling all our cattle, which we believe helps us to live out our passion of raising happy and healthy cattle.”

The Ebersole family is passionate about their cattle, horses, land and family. Pictured from left to right: Jolene, Shanen, Beau, Wyatt and Adelyda.

While raising cattle requires a multifaceted approach and juggling many daily priorities, putting the animals first is always the utmost priority for the Ebersoles.

Grass-Fed and Pasture-Raised

On the ranch, the Ebersoles raise two distinct groups of cattle – 100% grass-fed and pasture-raised. The spring calves are raised on grass and offered small amounts of grain after weaning from their mothers. The beef produced from these cows is Ebersole Cattle Company’s most popular item.

“We call it our pasture-raised beef, and it boasts enormous flavor and natural nutrients,” Shanen explains. “These calves are always on fresh green pastures. Each day, when they are moved to new pastures, we offer them small amounts of grains to enhance the natural flavor of their beef. The calves

receive less than 2% of their body weight daily in grains.”

Because grains help cows heat their bodies through the digestive process, adding grain allows these calves to thrive in Iowa’s cold winters. These cattle are fed grains later at night because it helps them ruminate more and stay warmer overnight. Rumination, or cud-chewing, is the process by which the cow regurgitates previously consumed feed and chews it further.

The fall-born calves are kept 100% grass-fed. These calves are weaned in the spring and harvested in the fall at about 14-18 months of age. Grass-fed beef is deeper, darker and richer

in color, similar to bison or buffalo. The Ebersoles prefer smaller steaks from their grass-fed cattle, which leads to 10or 12-ounce tender ribeye cuts. Their pasture-raised beef tastes more like corn-fed, with the beef being lighter and brighter with sweeter flavors, while still retaining the health and environmental advantages of grass-fed beef.

“We like to talk about beef the way many people like to talk about wine,” Shanen explains. “With beef, there is a wonderful diversity that results from the region, feed type or breed. When I cook a steak for my husband, he can tell you if it’s a MaineAngus cross or a full-blood Maine-Anjou and whether it’s grass-fed or pastureraised simply by the color, texture and flavors of the beef.”

Commitment to Health and Nutrition

While raising cattle requires a multifaceted approach and juggling many daily priorities, Shanen says one thing is always paramount – putting the animals first.

“Our utmost priority is taking care of the animals and giving them the best care possible,” she explains. “Antibiotics are a frequent topic and source of questions from consumers. I want to assure people that we don’t use routine antibiotics – it would be costly and not what’s best for the animal. Just like if a child was sick and needed an antibiotic, we approach cattle care with the same compassion and work closely with our veterinarian. We wouldn’t let them suffer with an illness and not be treated with a helpful antibiotic.”

All meat, poultry and dairy foods sold in the U.S. are free of antibiotic residues, as required by federal law. If a farm animal does get sick and needs antibiotics, farmers must follow strict U.S. Food and Drug Administration guidelines for the proper dosage, duration and withdrawal time.

“We use high-quality vitamins and minerals for our cattle,” Shanen says. “We want their immune systems to be strong and healthy. Because our cattle graze yearround, we like to work with Mother Nature and provide natural supplements to help them more easily digest native grasses. This helps regulate their body temperature and keep them comfortable.”

The Ebersole’s cattle are raised on pastures and grass, and they use horses to help herd and move them to new areas. This process allows the family to be very careful and quiet when handling their cattle, which they believe leads to happy and healthy animals.

We like to talk about beef the way many people like to talk about wine. With beef, there is a wonderful diversity that results from the region, feed type or breed.

Passion for the Land

The Ebersole’s passion for caring for their cattle is grounded in a deep-rooted commitment to environmental sustainability. The couple uses the herd to help cultivate the soil and create a positive environment for a diversity of plant species. By incorporating a variety of grazing methods, the cattle fully utilize the available land and balance forages, including rich clover and fescue grass, plus their manure provides a natural fertilizer for the land. This creates a favorable environment for preventing soil erosion while allowing insects and other wildlife to flourish.

“The natural fertilizer excites all the microbiomes and species underneath our soil to do amazing things,” Shanen explains. “Soil is alive – moving, changing and growing all the time. It’s a fascinating process, and we’re grateful to be able to contribute to sustainability in this way.”

The care for the land extends to every inch of the ranch. Ditches are not mowed until well after July 15 to protect vulnerable bird

nests that find desirable homes in the tall grass. Technically in Iowa, unless it’s a safety hazard, ditches aren’t supposed to be mowed until after this date, which the Ebersoles gladly embrace. Goose nesting boxes and other nesting areas surround ponds on the property as a haven for wildlife.

“We have small, wooded areas and diverse open pastures, where deer and our turkeys wonderfully coexist with our cattle,” Shanen says.

Consumer Connection

Although the Ebersoles sell their beef directly to consumers, Shanen stresses that consumers don’t have to buy an entire half or quarter of beef to know where their food comes from.

“Increasingly, people want to know the origination of their food. We trust our grocery stores, and the food is safe, healthy and nutritious,” she says. “But if you want to know more about your food, get to know your farmers and ranchers. I care deeply about helping to feed other families and take enormous pride in the quality of products we produce.”

STIR-FRIED BEEF GYROS IN PITA POCKETS

• 1 pound beef round tip steaks, cut 1/8 -inch to 1/4 -inch thick

• 2 teaspoons minced garlic

• 1 teaspoon dried oregano

• 3 teaspoons olive oil, divided

• 1 medium onion, halved, thinly sliced

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 4 pita breads, cut in half, warmed

• 2 small tomatoes, thinly sliced

• 1/2 small cucumber, cut into 1/8 -inch half moons

• 1/2 cup prepared cucumber ranch dressing

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Toss with garlic and oregano.

Heat 2 teaspoons oil in large non-stick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove.

Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. Do not overcook. Remove. Repeat with remaining beef.

Return beef and onion to skillet, heat through. Season with salt and pepper. Serve in pita pockets with tomatoes, cucumbers and dressing.

Recipe: Iowa Beef Industry Council

the Bean SURPRISING SOY SOLUTIONS MAKING LIFE BETTER

By Darcy Dougherty Maulsby

What comes to mind when you think of products that make the world more sustainable? Put soy-based products at the top of the list.

After all, soybeans might just be agriculture’s MVP – Most Versatile Performer. Sure, they’ve been used for decades to produce livestock feed and biodiesel, but it might be surprising to know soy products also power various innovative products that improve daily life.

In some ways, finding new uses for soybeans is nothing new. “Back in the 1920s and early 30s, Henry Ford built a soybean lab near the Ford Motor plant in Deerfield, Michigan,” says Kirk Leeds, CEO of the Iowa Soybean Association. “In that lab, a team looked at diversifying ag crops into other products. The focus quickly turned to soybeans because of their composition and versatility.”

Soon, the team was developing an array of soy-based plastics, upholstery and fuels. “Ford urged farmers to have one leg in industry and the other in agriculture,” Leeds says. “Only by bringing the two together could you sustain markets for ag products. Ford was clearly ahead of his time in thinking broadly about the role of soybeans and developing additional market opportunities for the oilseed.”

Today’s scientists and innovators continue to tap into the incredible potential of the soybean by developing new soy-based products.

The following are several examples of modern soy solutions that benefit consumers, whether you live in the country or city.

Got Graffiti?

There are few things more unsightly than graffiti in public spaces. Cleanup requires a safe, effective product that loosens the paint without hurting the surface where the graffiti was applied. Soy-based Graffiti Remover from Natural Soy Products in Cedar Falls can remove all color or spray paint, permanent markers, inks and lipstick from almost any surface, including metal, concrete, glass, aluminum

siding and tile. This environmentally friendly, biodegradable, spray-on product is derived from soybean oil. In 2020, demand for the product soared in cities across the country after vandals spray-painted monuments and buildings.

Jeff Gard, operations manager at Natural Soy Products, notes the company sent graffiti remover to Los Angeles to remove graffiti on post office buildings and the Hollywood Walk of Fame.

Ford’s move to replace petroleum in auto interiors with soybean oil was revolutionary.

Soybean oil is recognized as a versatile cooking oil with many health benefits.

Photo Credit: United Soybean Board

Photo Credit: United Soybean Board

Soy Shield Makes Roads, Bridges More Durable

New research is expanding soy into the asphalt and concrete markets to make more durable, longer-lasting roads. Natural Soy Products in Cedar Falls has been working with Midwest soybean organizations to develop a soy-based product called PoreShield. “This is a concrete extender that helps defend concrete from the elements and helps the concrete last seven to 15 years longer,” says Gard.

Common concrete sealants attempt to protect concrete by creating a protective film on the surface. Sealing works for a while – typically two to three years – but as soon as the seal is compromised, fluid damage begins again. Since the remaining seal

can hinder evaporation, the damage could even be worse than before, according to Natural Soy Products, which has a production facility in Brooklyn, Iowa.

PoreShield absorbs deep into concrete pores to help keep moisture out. It provides longterm protection at the concrete’s surface and deep below it, where premature damage starts and leads to cracking, separation, breaking and more.

Since PoreShield is made from soybeans, it’s non-toxic, so there are no worries if any spray falls on water or land during application, Gard says. “It also has a wide application range, from roads to bridges,” says Gard, who adds that Natural Soy Products is one of only two licensees in the country authorized to produce and sell PoreShield.

Magic Beans

5 Ways Iowa Soybeans Make Life Better

There are few crops more versatile than soybeans, which are used in:

1 Soy foods, from soy protein power bars to heart-healthy soybean oil.

2

Soy-based crayons, which are non-toxic and safer for children.

SOY-BASED PRODUCTS

3 Candles made with soybean oil, which burn cleaner.

4 Soy ingredients for feed, which provide a protein-powered boost for farm animals.

5

Soy ink, which has been used since the 1980s. Today, about one-third of America’s newspaper printers use soy ink, according to the American Soybean Association.

SCIENTISTS AND INNOVATORS ARE CONTINUOUSLY CREATING NEW

Soybeans Drive Sustainable Fuel Solutions

Soybeans can be processed into biodiesel, a cleanerburning, renewable alternative to regular diesel. Soy-based biodiesel powers a range of vehicles, from semi-trucks to tractors. “Iowa is the No. 1 producer of biodiesel in America,” says Grant Kimberley, executive director of the Iowa Biodiesel Board (IBB) and senior director of market development for the Iowa Soybean Association. Biodiesel made with soybean oil can help reduce greenhouse gases by up to 86%, compared to regular diesel, according to the U.S. Environmental Protection Agency. Soy biodiesel also reduces smog and makes air healthier to breathe.

Safe, Sustainable Dust Control

A new soy-based dust suppressant, which can be used on roads, farms, construction sites and other locations offers a sustainable solution to improve air quality in rural and urban areas. The safe, biodegradable dust suppressant, BioBlend Renewable Resources’ EPIC EL, can be mixed with water and sprayed on unpaved roads, farm lanes, access roads to construction sites and more. It’s designed to compete with traditional, chloride-based, dust-control applications.

The Federal Highway Administration estimates 35% of the nation’s roads, or 1.3 million miles, are unpaved. Dust created by vehicles and machinery using these roadways has long been an unavoidable source of airborne pollutants. However, dust and other particulates can impair air

quality in local communities for crops, livestock and pets. Overexposure to air pollutants, including dust, can compound challenges for people with preexisting conditions, such as asthma.

That’s where BioBlend Renewable Resources’ EPIC EL dust suppressant comes in. It’s one of many industrial-use products hitting the market after receiving research funding from state soybean checkoff organizations and the United Soybean Board (USB), which help find new uses for soy meal and soy oil. “A durable, soy-based dust suppressant is a natural choice for farmers, municipalities and businesses in rural and urban areas to improve air quality, transportation safety and sustainability,” says Brian Pierce, bioproducts development director at Smithbucklin, a primary contractor for USB.

AIR QUALITY

A soy oil-based product sprayed on roofs can revive and protect aging asphalt shingles.

Saving Shingle Life

It’s expensive to replace a roof, but what if you could extend the useful life of your home’s asphalt shingles? Ames-based Colorbiotics offers Peak 301™, a soy oil-based product designed to revive and protect aging asphalt shingles. Launched in October 2021, Peak 301 is the all-natural answer guaranteed to give your roof years of life, says Kent Rotert, vice president of Colorbiotics. “Peak 301 strengthens the structure of a shingle to provide the weatherproofing foundation needed to withstand whatever a roof can go through.”

Peak 301 also increases the flexibility of asphalt shingles for longer life. “Because a roof sits out in the sun and bakes in the heat, it can start to crack and curl,” Rotert says. In addition, Peak 301 works its way through every single part of every shingle to fix the chemistry that breaks down over time. One application will add at least six years to your roof, according to Colorbiotics.

“Customers can expect to pay close to $500 less than our competitors and close to $7,700 less compared to replacing a roof,” Rotert notes.

In June 2022, Peak 301 was one of three Colorbiotics asphalt products the U.S. Department of Agriculture approved for its BioPreferred Program. This program is designed to increase the use of biobased products in the U.S., spur economic development, reduce America’s reliance on petroleum and increase the use of renewable agriculture resources.

Colorbiotics has been offering soy-based products since 2020. “Soy-based products are natural and safe for the environment, which is particularly important when applying products to roads and roofs that can have runoff,” Rotert says. “Plus, soybeans are a renewable resource, and we like to find innovative ways to support agriculture.”

A SOY-BASED DUST SUPPRESSANT IS A NATURAL CHOICE FOR IMPROVING

Soybean-based asphalt created a durable and sustainable surface at the 2022 Farm Progress Show in Boone.

A Bushel e Peck of TrAditions

Fall in love with the Community Orchard

By Ann Foster Thelen

The smell of cinnamon mingled with freshbaked apple pies wafts through the air. Children giggle as they hop aboard a special cruiser on the way to a jewel-toned pumpkin patch. Corn sways and leaves crackle as people pass through a corn maze. Highland Cattle, with long hair and horns, entertain guests with their social personalities. These experiences and more are woven into family outings and traditions at the Community Orchard in Fort Dodge.

Known as an ideal fall destination for the community and visitors from across Iowa and neighboring states, the apple orchard has been serving customers since 1940. Through the years, a café, extensive gift shop, playground, tours and kids’ camps have been added to the business, complementing the high-quality apple varieties and related products sold at the store.

New owners Denny and Emily (Pingel) Stucky have bushels of memories from coming to the orchard as kids and, most recently, experiencing the fall splendor through their children’s eyes. The Stuckys purchased the business from Greg and Bev Baedke, who owned and operated the orchard for 40 years and were the second generation of the family to be in the apple business.

Golden Opportunity

“There is so much wonderful history at the Community Orchard, and we’re excited to build on the success while helping families make new memories,” says Denny, who spent the past 15 years working for Dale’s Petroleum Service, which built propane and anhydrous plants. “As kids, mom and dad would bring us out as a family, and we would enjoy apple dumplings and cinnamon ice cream.”

Emily, who spent the last 15 years working as a mortgage officer, has similar memories from growing up and also with the couple’s children, who are 12, 10 and 6. “When I look at pictures, there are so many of our kids enjoying fall fun at the orchard,” she says.

For the Stuckys, who don’t have a background in the apple-growing business, owning the Community Orchard transpired quickly. The Baedkes wanted to step back from the business. The news made its way to the Stuckys, and after several meetings and discussions, the Baedkes knew they had found the perfect owners.

Emily and Denny Stucky purchased the Community Orchard earlier this year and are pictured with their children Charlie, Erin and Jack.

Denny and son Jack examine apples at the Community Orchard.

“Greg and Bev have been by our side during the transition and will be working with us for a year; we are so grateful,” Emily explains. “Our kids will grow up in the business, just as their kids did. We’re proud to carry on a tradition of family values deeply rooted in this incredible destination.”

The orchard, which lies along the beautiful Des Moines River Valley, spans more than 100 rolling acres with 6,000 trees, featuring more than a dozen varieties of freshfrom-the-tree apples.

“This year, we have 2,000 new Honey Crisp apple trees. They are growing on a trellis system that is irrigated and planted just three feet apart,” explains Denny, noting these trees are on approximately 5 acres and will produce as much as the rest of the

orchard when they mature. “When people drive by, they think we’re growing grapes because they look so different from traditional apple trees.”

The apples are all pre-picked and available for sale in the store’s market. In addition, various foods and delicious bakery items are available in the Apple Orchard Bakery. The Apple Orchard Café is open from Aug. 1 through Dec. 23 each season and serves soup, sandwiches, salads and desserts. The Community Orchard also offers a variety of gift boxes and baskets for holiday gift-giving. Above the café and market is an entire floor of oneof-a-kind home décor and gifts.

For apple lovers, shoppers and kids of all ages, there is truly something for everyone when visiting the Community Orchard.

Beginning SeedS

APPLES at the Community Orchard:

The Community Orchard began in the early 1940s when a local medical doctor and his wife bought the current farm, which initially operated as a dairy. Dr. Paul Otto and his wife Edna were friends with a horticulture professor at the University of Minnesota. The couple invited their friend to visit them at their newly purchased dairy farm.

During the visit, they talked about planting a few different varieties of apples to see what might grow in Iowa. After several years, the trees began producing wonderful apples, and Dr. Otto gave them away to his patients. Soon, residents wanted to buy some of his apples. The following fall, they sold their apples underneath a tree from a farm trailer and sold out within 30 minutes every time. The seeds of a flourishing business were planted.

In 1952, the dairy barn was turned into an apple barn, and in 1962, they hired Don Baedke (Greg’s father) as a full-time employee. Don and his wife Darlene eventually bought the orchard. Greg and Bev were married in 1970 and soon became partial and, eventually, complete owners of the business.

The Back 40 Playground offers fun adventures for kids of all ages.

The Back 40 PlaygrOund

at the orchard is a special place that keeps families busy for much of the day. Open daily through October, the playground features:

Farm Games

Tire Mountain Farm Tile Slide

Jumping Pillow Animal Area

Cow Trains

Farm Tile Rollers

Pedal Karts Mighty Trikes Duck Races

The Corn Box Ellie’s Play House

The Community Orchard staff offers an excellent tour of how the orchard works. Students enjoy a tour through the bakery, sales room, large coolers and cider press to see how tasty ciders are made.

After the indoor tour, students hop aboard a state-of-the-art Pumpkin Cruiser to enjoy festive music on the way to a pumpkin patch. The tour guides share the ever-important role of the worker bee pollination and talk about healthy trees. The tour ends with playtime in the Back 40 Playground.

Win a $100 gift card to the Community Orchard for a bushel of items for apple lovers. Visit iowafoodandfamily.com/magazine/ community-orchard and enter to win.

by Darcy Dougherty Maulsby

Ben Franklin store in Winterset.

BEN FRANKLIN STORES MIX NOSTALGIC CHARM, EXCEPTIONAL SERVICE

Hundreds of Ben Franklin stores once thrived in towns across Iowa. Fortunately, there are still some around, and they are just as great as you remember.

C an time really stand still? It seems like it when you step into Ben Franklin stores, those classic dime stores that appeared to be in every small town and offered everything from candy and greeting cards to fabric and farm toys. Yes, a handful of Ben Franklin stores are still left in Iowa, including in Winterset, Sheldon, Nevada and Eagle Grove, and many of these unique businesses have become shopping destinations.

“We have customers who come from 200 miles or more away for monthly or quarterly shopping trips,” says Phil

Warnke, who has owned and operated the Ben Franklin store in Sheldon with his wife Lori since 1991. “While we have loyal local customers, about 80% of our business comes from out of town.”

Ben Franklin stores’ mix of nostalgia and modern convenience creates an irresistible combination, especially at the Winterset store, which attracts local shoppers and tourists visiting Madison County. “We often hear people say, ‘I haven’t been in a Ben Franklin in years,’” says Dave Trask, who has owned and operated

the store with his wife Judy, a fellow Winterset native, since 1978. “People like Ben Franklin because we have a little bit of everything.”

He’s not kidding. Are you craving a lollypop flavored like a dill pickle or old-fashioned candies like Black Cow chewy chocolate caramels? Want a fabric panel with the FFA logo to make a quilt? Need computer paper or other office supplies? Looking for the perfect toy for your child or grandchild?

You can find it all at the Ben Franklin in Winterset. The store offers a wide range of products at affordable prices; much as it has since the Ben Franklin opened on the south side of the square in 1939.

“We’ve served generations of families,” says Judy Trask, who has been married to Dave, her high school sweetheart, for 56 years.

“We love the people we meet.”

A Penny Saved is a Penny Earned

Ben Franklin stores began popping up across America around 1927, becoming a staple on Main Streets, where stores did particularly well in small, rural communities. Named in honor of Benjamin Franklin’s credo, “A penny saved is a penny earned,” Ben Franklin stores’ affordable merchandise and wide selection made them a shopping destination for decades.

During the golden age of American dime-store retailing, the Ben Franklin empire once expanded to more than 2,500 franchised stores that were independently owned. By the 1950s into the 1980s, Iowa was filled with Ben Franklin stores, with one in nearly every county seat town. Ken and Gert Hying of Lake City owned and operated three Ben Franklin stores in western Iowa, including Lake City (starting in

“We’ve served generations of families. We love the people we meet.”

- JUDY TRASK

Dave and Judy Trask, owners of the Ben Franklin in Winterset.

1977), Rockwell City (1979) and Sac City (1990). Even though the stores were close geographically, each had its own product mix.

“Fabric sold better in Rockwell City than Lake City,” Gert Hying recalls. “Fabric and craft items sold even better in Sac City, compared to Rockwell City.”

The secret to providing the right mix of merchandise for each store meant listening to the employees. “They knew what customers wanted to buy, so we gave them a lot of flexibility,” Ken Hying says. “If you think it will sell, buy it, was my advice.”

While Ben Franklin stores thrived in small towns across Iowa and America for years, the rise of shopping malls and larger, modern chain stores ultimately spelled doom for hundreds of Ben Franklin stores.

By the 1990s, more Ben Franklin stores started going out of business nationwide. The Ben Franklin company itself went bankrupt in the mid-1990s. This dramatic transformation went virtually unnoticed in the wider world, although it hurt shoppers in towns that lost Ben Franklin stores. Today, less than 50 Ben Franklin stores are left in America, Phil Warnke notes.

“We ceased being Ben Franklin in 1998,” says Ken Hying, who then leased his family’s stores to the Duckwalls retail chain, which went bankrupt around 2014. The Hyings decided to re-open their dime store in Lake City as the Calhoun County Variety Store in 2011 and ran it until they retired in 2016. “We still have people who tell us how much they miss having a local Ben Franklin store,” Gert Hying says. “We liked

being able to provide a useful service to people for all those years.”

Defying the Odds

Service remains a hallmark of Iowa’s remaining Ben Franklin stores. All are locally owned and reflect the spirit of the local community. It is where you go to find items like Iowa postcards, shirts and other items featuring the logo of the local high school, and countless treasures.

So how do these stores, which boast a steady stream of customers of all ages, stay competitive in an era of big-box stores and online shopping? First, they carry useful items that are different from what competitors offer. “A lot of our suppliers are independent businesses that want to sell to other small, independent businesses,” Phil Warnke says.

Iowa’s Ben Franklin stores are bigger than you might expect. The 14,000-square-foot Sheldon store includes plenty of room for a craft and fabric department, housewares, pet products, toys, greeting cards, office supplies, home décor, personal care products, seasonal and gift items, household goods, candy and more.

A separate, spacious part of the store also includes a frame shop. “Working here lets me be creative, which I

enjoy,” says Lori Warnke, who frames portraits, sports jerseys, needlepoint projects and more for customers.

Ben Franklin stores in Iowa also offer full service, with plenty of personalized attention from the owners, managers and staff, many of whom are long-time employees. “Since all the management decisions are made here, instead of some corporate office, we listen to our customers and offer the products

they want,” adds Phil Warnke, who worked in management for the JC Penney chain for 11 years before purchasing the Ben Franklin store in Sheldon. “If Legos aren’t selling well in the toy department, but Nerf products are, for example, we can adjust our product mix.”

Along with an array of merchandise at their 9,000-square-foot Winterset store, the Trasks provide other handy services, including key-

Ben Franklin store in Eagle Grove.

making, photocopying, windowblind cutting and watch battery replacement. “My parents ran Trask Jewelry in Winterset for years, so I picked up a few of those skills,” says Dave Trask, who worked for Kresge’s stores (the forerunner of Kmart discount stores) and became a co-owner of a Ben Franklin store in Fairfield, in the early 1970s before purchasing the Ben Franklin store in Winterset.

The Winterset Ben Franklin has endured, even as other stores in town like Shopko have come and gone, and other competitors like Dollar General have opened. One thing the competition can’t match? The way Ben Franklin store owners are rooted in the area and give back to their local community. The Trasks, for example, helped create the John Wayne Birthplace Museum, and Dave was the voice of the Huskies during high school football games for 24 years.

Phil Warnke is glad that Ben Franklin stores still hold a fond place in many Iowans’ hearts and can continue to serve the local community. “We sell things that are fun to buy.”

Service remains a hallmark of Iowa’s remaining Ben Franklin stores. All are locally owned and reflect the spirit of the local community.

Phil and Lori Warnke, owners of the Ben Franklin in Sheldon (below).

#IowansWin by choosing clean-burning, homegrown, more affordable ethanol at the pump! Share your next fuel up on social media by using the hashtag #IowansWin to win some “corny swag.”

Corn Grows Fuel, Iowans Win

Ethanol is the homegrown, cleaner-burning fuel for your family

By Rachel Zumbach

Consumers face choices, big or small, every day. When it comes to the gas pump, finding the best option for you and your family has economic and environmental benefits. Corn ethanol is a clean, affordable and homegrown fuel made right here in Iowa. In addition to being a renewable fuel, ethanol reduces greenhouse gas emissions, revitalizes rural communities by creating and supporting thousands of jobs, and expands markets for Iowa’s corn growers.

With gas prices hitting all-time highs this year, it is important to find an option that alleviates the harsh prices at the pump and helps to save you money. Whether a soccer parent on the road to a game or a professional heading to work, most people are looking for ways to spend less on fuel. Rest assured, with all vehicles able to use E10 and 96% of vehicles on the road approved to fuel up with E15, ethanol is always a great choice.

A Win for Consumers and Iowa

With 57% of Iowa’s corn being processed at one of the state’s 42 ethanol plants, the renewable fuels industry helps support nearly 46,000 jobs throughout Iowa.

In addition, ethanol provides many health benefits by reducing carbon emissions. The American Lung Association recognizes the benefits of clean-burning ethanol to reduce greenhouse gas emissions by up to 50%. More than two decades

ago, they launched the Clean Air Choice™ campaign to help drivers understand the correlation between the use of ethanol and lung health.

Corn Grows Iowa

Ethanol production supports consumers at the pump through affordable fuel and also many other industries, including livestock farming. In fact, only one-third of the corn kernel is utilized in the process of creating ethanol –starch. This means the rest of the kernel, including the protein, fiber and fat, all become available for animal feed called distillers dried grains (DDGS). Each bushel of processed corn produces 2.8 gallons

of ethanol and 16-17 pounds of DDGS. Iowa is not only the leader in producing corn and ethanol, but also DDGS for livestock feed.

In Iowa we grow corn, but the truth is corn grows Iowa. Livestock production and related industries contribute $15.8 billion in value and about 186,000 jobs in Iowa.

Creating Accessibility for Consumers

In Iowa, consumers will soon see more E15 available at local fuel retailers with the passage of the Biofuels Access Bill. Go to iowacorn. org/fuelfinder to locate the nearest fuel retailer and choices.

We are giving away a “Tank of Thanks.” Visit iowafoodandfamily.com/magazine/ ethanol-giveaway and enter to win a $75 gift card for clean-burning ethanol.

IOWA CORN USAGE

Beyond ethanol, many products depend on corn, from paper goods and cardboard packaging to all the meat, milk, eggs, poultry and other protein products that come from corn-fed animals.

Find the best fuel choice for your vehicle

87 SUPER UNLEADED 87 OR E10

10% ethanol blend approved for use in all vehicles and approved for small engines, such as lawn mowers, boats and motorcycles. E10 is the most used fuel across the U.S. Save as much as 50 cents per gallon compared to premium.

88 UNLEADED 88 OR E15

15% ethanol blend approved for 2001 and newer vehicles. The lowest-cost, lowest-carbon fuel choice for more than 96% of cars on the road today. Should not be used in small engines. Save as much as 15-25 cents per gallon compared to E10.

E85 E85

70-85% ethanol blend for use only in Flex Fuel Vehicles (FFV). The cleanest and most affordable option for FFV, benefiting your wallet and the environment. Before fueling with E85, check your owner’s manual, also often indicated by a yellow gas cap or ring. Using E85 could save as much as $1 per gallon compared to E10.

Tantalizing Tenderloins

Savor and celebrate with three recipes using pork, beef and turkey tenderloins

By Ann Foster Thelen

The tenderloin is a wonderful and versatile cut of meat. Known for its buttery tenderness and mild flavor, it pairs well with various seasonings, sauces and complementary foods. It’s perfect roasted, grilled, sautéed or as a key ingredient in recipes. Whether you are looking for a quick weeknight dinner or something special, pork, beef or turkey tenderloin is a nutritious and tasty choice.

Pepper Herb-Crusted BEEF TENDERLOIN

• 1 beef tenderloin roast (4 to 5 pounds)

• 2 teaspoons cracked mixed peppercorns

• 2 teaspoons minced garlic

• 1 teaspoon dried basil leaves

• 1 teaspoon dried oregano leaves

• Salt

Heat oven to 425 degrees F. Combine seasoning ingredients; press evenly onto all

surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425-degree F oven 45 to 55 minutes for medium-rare; 55 to 65 minutes for medium-doneness.

Remove roast when meat thermometer registers 135 degrees F

for medium-rare; 145 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10 to 15 degrees F while resting. Carve roast into thick slices; season with salt, as desired.

Recipe and Photo Credit: Iowa Beef Industry Council

Recipe on Page 41.

Turkey Fajita Bowls

• 1 pound turkey tenderloin, sliced ¼-inch thick

MARINADE

• 1 tablespoon honey

• 1/2 cup orange juice

• 1 jalapeno, sliced

• 1/2 teaspoon oregano, fresh or dried

• 1 tablespoon olive oil

• 1 teaspoon salt

• 4 cloves garlic, crushed

• 1/2 teaspoon pepper

• 1/2 teaspoon salt

WITH CAULIFLOWER RICE

FAJITA BOWL

• 1 tablespoon olive oil

• 2 cups cauliflower rice, frozen

• salt and pepper, to taste

• 1 small red onion, quartered

• 1 pound shishito peppers

• 1/2 cup fresh or frozen corn

• 1/2 teaspoon sea salt

• 1 avocado, diced

• 1 cup cotija cheese, crumbled

• 1 lime, cut into wedges

• 1/4 cup hot sauce

• Cilantro for garnish

Mix all marinade ingredients in a shallow bowl or gallon zip-top bag. Add sliced turkey and let marinate for at least two hours or overnight.

Preheat grill to medium-high. Oil the grill to prevent turkey from sticking. Place slices of turkey on the grates. Allow to cook on each side for 3 to 4 minutes until gently charred and internal temperature reaches 165 degrees F. Remove from grill and place on a clean serving platter.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add frozen cauliflower rice and cook, stirring occasionally, for

5 minutes. Season with salt and pepper to taste. Set aside.

Heat a small amount of olive oil in a nonstick skillet over mediumhigh heat. Once shimmering, add red onion, shishito peppers and corn. Cook until gently softened and peppers are blistered; remove from heat. Sprinkle with sea salt.

Slice grilled turkey into thin strips. Fill each bowl with a bed of cauliflower rice. Top with grilled turkey, cotija cheese, avocado and a lime wedge. Drizzle with hot sauce and garnish with cilantro.

Recipe and Photo Credit: Iowa Turkey Federation

Garlic Dijon Pork Tenderloin

WITH ROASTED SWEET POTATO AND PEPPER JUMBLE

• 1 pound pork tenderloin

• ¼ cup whole grain Dijon mustard

• 2 tablespoons honey

• 3 cloves garlic, minced

• 1/2 teaspoon salt

• ¼ teaspoon black pepper

• 1 tablespoon olive oil

• 2 sweet potatoes, peeled, ¼-inch dice

• 1 red bell pepper, ¼-inch dice

• 1 poblano pepper, ¼-inch dice

• 2 scallions, sliced on a bias

Preheat oven to 400 degrees F. In a small bowl, whisk together Dijon mustard, honey, garlic, salt and pepper.

Rub each pork tenderloin

with the sauce until thoroughly coated.

Over high heat, add olive oil to large cast iron or oven-safe skillet. Sear tenderloin on each side, then add sweet potatoes, red bell pepper and poblano pepper to the skillet. Top with remaining sauce, place in oven. Roast until the pork reaches an internal temperature of 145 degrees F, about 10 to 15 minutes. Let rest for 3 minutes before slicing and serving. Garnish with scallions.

Recipe and Photo Credit: National Pork Board and Iowa Pork Producers Association

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.

Reality Stings and Strengthens

EMPTY STORE SHELVES REVEAL COMPLEXITY AND RESILIENCY OF FOOD SYSTEM

By Aaron Putze, APR

Empty grocery store shelves. For most Iowans, seeing shelves without products has been limited to evening newscasts and social media feeds as reporters filed stories on location from communities struck by natural disasters or countries besieged by war.

But to see them firsthand in Clarion, Denison, Altoona, Sibley, Eagle Grove, Algona and DeWitt?

This once unheard-of scenario became all too real in February 2020 when COVID struck with its full fury.

In addition to the loss of life, sickness, and school and office closures, the pandemic flipped schedules upside down. Routines were replaced by dread and confusion. Everything changed.

I mean, everything – including our buying habits. Shockwaves were sent throughout a myriad of supply chains. Products of all kinds – from milk, meat and eggs to toothpaste, ramen noodles and toilet paper –were suddenly difficult to find as people panicked and hoarded them.

Fragility and Resiliency

Regardless of the reasons or rationale, we came face-to-face with empty store shelves and became

acutely aware of the fragility and resiliency of America’s food system.

We also became more attentive to the people and effort needed to provide the necessities to sustain life, beginning with our hard-working and dedicated farm families.

America’s farmers produce. With a helping hand from Mother Nature, they have the knowledge, passion and technology to produce staples and raw ingredients in sufficient quantity – from soybeans, eggs, corn and milk to beef, pork, turkey, and a variety of fruits and vegetables.

But they can’t do it alone. Farmers rely on additional teams of professionals, many of whom live quietly and modestly, go to work in nondescript buildings, and perform daily activities that, prior to the ravages of COVID, received scant attention or fanfare.

These unsung heroes operate feed mills, provide feed and care to animals, and package and ship products. They are electricians, builders, meat cutters, manufacturers, agronomists and veterinarians. They make tires, waterers, feeders and fencing. They produce wood shavings for livestock and poultry bedding, operate machinery, deliver fuel and

The pandemic sent shockwaves through the supply chain. Products of all kinds – from food to toilet paper – were suddenly difficult to find as people panicked and hoarded them.

propane, keep engines running, ensure electricity and water flow, construct grain storage facilities and machine sheds, and keep highly technical farm equipment operating.

Food Production is People-Centric

During a time of increased automation, food production remains a people-centric occupation. Growing food and caring for animals requires the human eye and touch to ensure it’s done correctly. The dedicated professionals who bring food from the farm to your table are skilled, purposeful and committed to weathering any storm and delivering under any circumstance. They take pride in rising to the moment, including the turmoil and uncertainty wrought by a pandemic.

As the depths of COVID’s challenges wane, we are left to wonder when life – and supply chains – will return to normal. Those with expertise in the business say, “Never.” Yet

they offer several observations and recommendations that can help navigate the “new normal,” including:

• Buy what’s needed. If you see a product and need it (or expect you’ll need it), buy it.

• Be rational. Don’t overbuy and hoard. Doing so only harms others in need and puts additional strain on inventories and supply chains.

• Confidently shop for generic products. They are of similar quality and often lowerpriced than their name-brand counterparts.

• Don’t fret about not finding a specific product. Now is the time to try something new that will still meet your need and purpose.

Heroes Among Us

Persevering through a pandemic challenged us. There was anger, grief, frustration, despair,

disappointment and heartbreak.

There were also plenty of heroes.

In addition to those in health care, we salute the dedicated families and professionals in agriculture and food service. It’s easy to take food and the people who grow, produce, transport and stock it for granted when what we want is always available. America’s food system is the envy of the world. It’s efficient and economical because of these heroes.

And the silver lining is the lasting appreciation we’ll have for stocked shelves. Those who’ve long heralded the story of food and farming and the dedication of those who make so much bounty available were proven to be authentic and their praise well founded.

The realities of the pandemic have stung and strengthened us. Food is indeed a blessing. Let us never take it and those who provide it for granted.

Erica Lain has strong roots in Iowa agriculture. She grew up helping her family grow corn and soybeans and raise beef cattle in eastern Iowa. She has held various roles at Iowa Select Farms and currently serves as the organization's sustainability manager. Erica and her husband Kenton live in southern Iowa with their son Jensen, where they grow row crops and raise beef cattle.

A Better Place

AGRICULTURE IS GROUNDED IN A COMMITMENT TO SUSTAINABILITY ACROSS PAST AND FUTURE GENERATIONS

By Erica Lain

Hello Fresh Pickings readers!

My name is Erica Lain, and I am a third-generation farmer. I grew up in eastern Iowa on a farm alongside my two brothers. It was there that I developed a passion for the agriculture industry and the people in it. As a graduate of Iowa State University with a degree in animal science, Ames will always have a special place in my heart for many reasons, but meeting my husband Kenton was the biggest blessing.

Kenton grew up on a farm in southern Iowa, where we now live and farm with his family. I am grateful to be able to help on the farm and work for Iowa Select Farms as their sustainability manager. Last year, we proudly welcomed our sweet son Jensen into the world. We are truly grateful and thank God daily for providing us with this farming lifestyle.

Agriculture’s Lifelong Impact

Agriculture has done more than make an impact in my life; it has shaped who I am as a person. The most special memories I have with my late dad were on the farm. This wonderful industry has provided me with my husband and a career

that allows us to raise our son the same way we were raised.

Like most farmers, my dad was a busy man. Calving season turned into planting season, which turned into hay season, and before you knew it, harvest was upon us. Yet, he always made sure he was there to watch my brothers and me grow up. The times spent with him on the farm and remain the fondest memories. I can still remember how perfect a pillow could fit beside the seat in the John Deere 4440 tractor and how the dust on the dashboard of the semi turned into many writing lessons.

Dad not only made time for us, he included us. I tagged along in the night to help the newborn calf nurse that was struggling to get his legs under him. I raked hay, moved cows and delivered many meals. These were things I proudly told my classmates about the next day, but at the time didn't realize how I was learning and growing into who I am today.

Over the past 11 months, I have watched these same things slowly shape Jensen. He is already mooing at the cows outside the window and making sure his tractors include sound effects on the living room carpet. His dad

and uncles make the best role models. Under those tough, dry and cracked hands, farmers have the purest hearts. They are gentle and nurturing, yet, when work needs to be done, it gets done in time for church on Sunday morning and family dinner afterward. These things may sound cliché to some, but I cannot think of a better way to raise a young man.

Striving for Continuous Improvement

It is with these things in mind, I am striving to do things better.

It is what keeps all farmers striving to do things better. So many times, I have heard it is not what you have but what you leave behind. As a farmer, that includes a business and the ground the business is built upon. It is more than just growing crops or raising animals. It is figuring out how to produce more corn on fewer acres, feed more animals with fewer inputs and do it all while remaining sustainable. At Iowa Select Farms, I focus on these things, tackling challenges like nutrient management, water

quality, employee success and community growth. Staying sustainable is something farmers have done for hundreds of years, and we strive to continue to do for the next hundred.

Family values and experiences combined with sustainability is what agriculture is about, and I am excited to share a few of my experiences over the next year. I am grateful to live and raise my son on the farm. I could not be prouder of Iowa's farmers who are continuing to make this world a better place.

STAYING SUSTAINABLE IS SOMETHING FARMERS HAVE DONE FOR HUNDREDS OF YEARS, AND WE WILL STRIVE TO CONTINUE TO DO FOR THE NEXT HUNDRED.

Erica and Kenton Lain both grew up on farms and now appreciate the opportunity to raise their son Jensen on the family farm in southern Iowa.

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