Fresh Pickings Magazine | Spring 2023

MORE SPLASHES MORE SMILES

BEST BRUNCH RECIPES

SOY ENHANCES DOG OASIS

Welcome

IN THE SPRING 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.

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LEADING THE WAY

History is being made as three women will serve as presidents of several Iowa commodity groups. Learn more about each of their perspectives.

Features

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BEST IN BBQ

From being featured on Diners, Drive-Ins and Dives to winning world championships, Smokey D’s has earned a spot on the national barbecue map.

24

MORE SPLASHES, MORE SMILES

Explore the magic of our state’s water trails, and experience Iowa in a whole new way. Discover how these trails are catalysts for conservation.

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OFF-THE-LEASH OASIS

Wander into a world where dogs dash and their humans relax. Plus, learn how soybeans help to create the perfect turf.

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CHEERS TO IOWA AG

An Iowa distillery is transforming homegrown corn into whiskey and bourbon while giving customers a way to preserve their farm’s history.

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LET’S BRUNCH

Whether you’re planning a celebratory event or a tasty meal for your family, pulling off the brunch of your dreams is a cinch with these delectable dishes.

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AN AMERICAN DREAM Brenneman Pork is a testament to how hard work and perseverance bring a diamond of excellence to the industry and community.

BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT

FRESH PICKINGS

MAGAZINE EDITOR

LYDIA ZERBY

PHOTOGRAPHER

JOCLYN BUSHMAN

DESIGNER

BRIANNA SCHECHINGER

WRITER

BROCK JOHNSTON

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

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 Garden Centers

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

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Reflections on Rain

promotes ground cover growth that helps to feed livestock. However, too much rain can flood fields, damage equipment and affect production processes.

Farmers and consumers care deeply about water quality. Farmers know the water necessary for their fields has an impact downstream. Consumers look to farmers to find ways to continue improving water quality using innovative practices, such as bioreactors and saturated buffers (read about these on Page 28).

Farmers always seem to have a love/hate relationship with the weather. And with good reason. For farmers, weather is a common topic of conversation at the local gas station or café. There always seems to be too little or too much and rarely just the right amount. For all that farmers can control, the weather is unfortunately not one of those factors.

Innovations in farming and agriculture have helped to mitigate risks related to weather. Corn stalks and soybean plants that can stand up to high winds; specialized buildings to keep cows, pigs, chickens and turkeys comfortable year-round; and cover crops that help hold valuable soil in place throughout the changing seasons are all examples of how agriculture has evolved in response to weather. In farming, balance is essential. Timely rains can make a world of difference in crops’ growth and development. Rain also

In this issue, also learn how an Iowa museum honors and showcases the beauty of the second-longest river in North America, explore the excitement and wonder of Iowa’s water trails, and discover how an Iowa business celebrates local farms by transforming corn, grown in topsoil with the help of Iowa rains, into a unique value-added product.

As spring rains turn the Iowa landscape green, farmers will again look to the skies for timely and adequate rain. It has been said that farmers are eternal optimists. If they weren’t, they wouldn’t take on the challenge each day, season and year with passion and enthusiasm.

After all, without the rain, there would be no rainbow.

Enjoy the issue,

Win a four-pack of admission tickets to the National Mississippi River Museum & Aquarium and a $100 fuel card to get your family there. Visit iowafoodandfamily.com/ contest/mississippi-river 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.

Make Amazing Meatballs with a Secret Ingredient

STEP INTO SPRING WITH THIS FRESH RECIPE

By Cristen Clark

As the weather warms up and spring arrives, my family is going in a million different directions. Deciding what to make for dinner seems more complex in the spring as the summer months are on their way.

My daughter Halle and son Barrett are both active in spring sports. I train area softball players several evenings each week, and my husband Mike is always looking ahead to the next livestock show. Like most families, our mealtime routines are inconsistent, making any recipes that can be created ahead of time more valuable.

Meatballs are more than cold-weather comfort food. Meatballs are a tasty way to use ground meat in a make-ahead fashion. Reheating meatballs is quick and easy, offering mealtime variety. They can be tossed in a wrap with cheese, served in a hoagie bun or on a bed of grains or pasta.

I’m always looking for great cooking tips and tricks in the kitchen. Recently, I talked with Gretta Irwin, executive director and home economist with the Iowa Turkey Federation, about cooking with turkey. She adds minced sautéed mushrooms to her ground turkey meatballs, so I tried it in this recipe. It worked so well, adding great texture and flavor, that I now add minced, sautéed mushrooms to all my meatballs. Plus, meatballs that have mushrooms as the secret ingredient seem to reheat better than the ones

that don’t. It is likely due to the texture of the mushrooms and the moisture content they lend to the recipe.

Make-ahead options are timesavers. These sesame soy turkey meatballs can be made ahead and frozen, then baked and added to the sauce prepared the day you serve them. The rice and vegetables portion of the recipe also can be made ahead and placed in the refrigerator for 5-7 days and dressed with vinaigrette immediately before serving.

To freeze meatballs after baking, place baked and cooled meatballs on a baking sheet. Freeze for 2-3 hours until solid. Transfer the meatballs to a freezer-safe bag. To bake, add frozen meatballs to a greased baking dish, cover with foil and bake at 300 degrees F for 35-45 minutes or until the internal temperature of the meatballs registers 170 degrees F on an instant-read thermometer.

Mix it up! If you want a comforting dish, add the recipe’s vegetables and rice into a skillet along with the vinaigrette and some chicken stock or water. Cook until vegetables are tender and rice is heated throughout. Add warmed meatballs and sauce, stir to combine and serve immediately.

For a chilled version, substitute rice for chopped romaine lettuce or spring greens to make a tasty salad! Toss everything together and plate, then serve the warm meatballs on the side.

SesameSoy Turkey MeatballBowls

Meatball Secret Ingredient

• 1 cup fresh cremini mushrooms, minced

• 2 cloves garlic, minced

• 2 teaspoons soybean oil or vegetable oil

In a small pan over medium heat, sauté ingredients until tender and lightly browned. Set mixture aside to cool to warm.

Meatballs

• 1 pound lean ground turkey

• 2 teaspoons fresh ginger, grated

• 1 tablespoon soy sauce

• 1 teaspoon sriracha

• ½ teaspoon sesame oil

• ¼ cup panko breadcrumbs

• 1 egg

• ¼ teaspoon salt

• ¼ teaspoon freshly cracked black pepper

• mushroom mixture from above

Combine meatball ingredients, fluff gently with a fork. Shape into 24 meatballs and place, evenly spaced, on a foil-covered baking sheet. Cover and bake in a preheated 450-degree F oven for 14-18 minutes or until the internal temperature of the meatballs registers 170 degrees F.

Sauce

• 1/3 cup hoisin sauce

• ¼ cup soy sauce

• 3 tablespoons rice wine vinegar

• 2 tablespoons honey

• ½ teaspoon sesame oil

• 1 teaspoon fresh ginger, grated

• 1 clove garlic, grated

Add ingredients into a small saucepan over medium heat, and cook until mixture bubbles and is thickened, 3-5 minutes. Toss baked meatballs in the sauce.

Rice, Vegetables and Garnishes

• 2 cups cooked jasmine rice or brown rice

• 2 cups shelled edamame

• 1 large carrot, peeled into ribbons

• 1 small cucumber, sliced

• 1 jalapeño pepper, thinly sliced

• 2 small sweet peppers, thinly sliced

• 1½ cups chopped purple cabbage

• ½ to 3/4 cup Asian vinaigrette salad dressing (or more to taste)

• chopped cilantro

• sesame seeds

Add equal amounts of rice to each serving bowl and top with 4-5 meatballs, plus desired vegetables. Drizzle vegetables with a generous tablespoon of Asian vinaigrette salad dressing. Garnish bowls with a sprinkling of sesame seeds and chopped fresh cilantro.

let’s

a garden

By Ann Foster Thelen

grow

When spring arrives, it’s the perfect time to dig in and plant a garden. The recipe for a bountiful garden combines equal parts of soil quality, proper planting and fertilizing, suppressing weeds and pests, and proper harvesting, along with a dash of help from Mother Nature. Whether you’re a first-time gardener or a seasoned grower, the experts at Earl May Garden Centers share tips for success throughout the growing season.

Pick a site.

Choose a location that will get as much sunlight as possible. Six or more hours of direct sun is needed for ideal growing. A southern exposure will produce the earliest crops. Avoid locating a garden where large trees or buildings would shade it.

Plan before you plant. Planning your garden is essential to maximize yield, especially in smaller gardens. Follow the package guidelines for spacing and seek out information about what to plant next to each other.

TIPRead the packet instructions for proper spacing and depth before sowing seeds. Keeping the soil moist is critical to starting seeds.

Understand the soil. Having the best soil possible is the fundamental key to growing great vegetables. Soil tests are helpful to understand the composition and nutrient profile of the soil.

Prepare the ground. Soil amendments help break apart clay and allow for better water drainage in any setting. Adding other organic matter, such as compost or manure, adds nutrients.

Choose plants. Select varieties that will provide early, mid and late harvests. This approach will give you fresh produce to enjoy all season.

Know mature plant heights.

Plant tall-growing crops or those that are staked or trellised along the north side of the garden so they will not shade low-growing vegetables. Plant earlymaturing crops together.

tipsto create a paradise for produce to trive

Fertilize for good health.

Reap the food rewards.

Feed your plants to keep them healthy and strong. Nitrogen, phosphorus and potash are the key ingredients in most fertilizers. Organic matter provides nutrients, such as magnesium and calcium, essential for fruits and vegetables.

Suppress weeds.

Weed suppression in a garden is critical so weeds aren’t competing for the same nutrients the plants need. Dig, cut, or pull them up to give your vegetable plants the proper room to grow and the nutrition they need.

Protect against pests. Inspect plants for spots, foliage discoloration or signs of anything chewing on the leaves. Consult your local garden center expert for the proper solution.

Let’s

QR code

Harvesting vegetables at the right stage of maturity results in high-quality, nutritious produce that will store well if conditions are right. Keep plants watered. While rainfall is important, supplemental watering is essential to start plants or seeds. During the season, thorough watering will help vegetables thrive.

MIGHTY MISSISSIPPI

By Haley Banwart

Spanning more than 300 miles along Iowa’s eastern border, the Mississippi River has a transformative history that is as long and varied as its winding side channels, chutes and sloughs.

The great American waterway is famous for its important role in exploration, industrialization, transportation of goods and its diverse wildlife population. The 2,340-milelong river runs through 10 states and is used to transport grains, corn, soybeans, iron, rubber and other commodities. The Mississippi transports more than 60% of the U.S.’ soybean and corn exports. There’s no better way to explore the river system’s

rich life, culture and heritage than by visiting the National Mississippi River Museum & Aquarium.

More Than a Museum

Located on the Port of Dubuque, the National Mississippi River Museum & Aquarium is no ordinary collection of artifacts.

Part aquarium, part museum and part science center, the leading cultural and environmental facility covers a 14-acre campus on the banks of the Mississippi River. It features two separate two-story buildings and an expansive outdoor plaza.

The history of the world’s third-largest water basin comes alive through the countless educational experiences the National

Mississippi River Museum & Aquarium offers. Visitors can explore the Museum & Aquarium year-round and enjoy a wide range of exhibits, events, special tours and live animal demonstrations that each have their unique connection to the river.

According to Jared McGovern, National Mississippi River Museum & Aquarium director of conservation programs, one of the qualities that often surprises visitors about the facility is its status as one of the region’s most prominent tourism destinations.

“To have a facility of this caliber in a community of this size is unique. Dubuque is a river town with a population of

around 60,000 people. Yet, we have this massive facility that tells an awesome story about a watershed spanning 31 states, two Canadian provinces and other drainages across the country,” McGovern shares.

“It’s a big story, but when you boil it down, the story we tell is about people and how we impact the world around us.”

Celebrating 20 Years of Stewardship

As biologists, curators, water chemists and environmental stewards, the National Mississippi River Museum & Aquarium team works to preserve the history of the Dubuque community and Mississippi River culture by making

EXPLORE THE RICH HERITAGE OF IOWA’S WATERWAYS AT THE NATIONAL MISSISSIPPI RIVER MUSEUM & AQUARIUM

connections to its past, present and future.

Through the support of the facility’s parent organization, the Dubuque County Historical Society, the National Mississippi River Museum & Aquarium proudly opened its doors 20 years ago in 2003.

“The best way to experience the river, animals and artifacts is to visit the museum, but we offer other engagement opportunities outside of our 14-acre campus,” says McGovern.

“Through our educational programs, we introduce our audiences to the river, the backwaters and the wildlife there,” he shares.

“We also partner with local farmers and landowners

to demonstrate the conservation work they do to protect riparian habitats, soil health and water quality.”

Each year, the National Mississippi River Museum & Aquarium also hosts its Party for the Planet event in celebration of Earth Day.

“The event is a great way for us to showcase the work the River Museum does,” McGovern says.

“We add educational programs for guests and highlight our partners, all while celebrating our relationship with the river.”

Photo credit: Mike Burley Photography

The Blanding’s Turtle can be found within the Mississippi River watershed. The turtle is one of many ambassador animals available through outreach programming and Creature Features.

The MakerSpace gallery provides a tinker, design and create mentality for a personalized experience.

The blacksmith shop, located in the boatyard, is open on select days and gives visitors an opportunity to view various blacksmith techniques.

LEADING

Three women are taking the helm for Iowa’s soybean, corn and pork associations

History is being made as three women take the helm as presidents of several Iowa commodity groups. We sat down with Suzanne Shirbroun, Iowa Soybean Association; Jolene Riessen, Iowa Corn

Growers Association; and Trish Cook, Iowa Pork Producers Association, to learn their views on opportunities and challenges for their industries, perspectives on food and agriculture, and what they most want consumers to know.

THE WAY

Q Why are you passionate about serving in a leadership role for the association you represent?

Shirbroun: The main reason I got involved with the Iowa Soybean Association stemmed from a desire to better understand what’s happening with my soybean checkoff dollars. The soy checkoff is supported entirely by soybean farmers with individual contributions of 0.5% of the market price per bushel sold each season. I appreciate how our checkoff dollars are used to promote, educate and move soybeans across Iowa, the nation and the world. I was eager to learn more and use my skills to help impact decision-making and influence policy outcomes.

Riessen: I wanted to do something to support farming and my family, so I joined Iowa Corn. I want consumers to know Iowa’s corn farmers are producing a safe and wholesome product. I wholeheartedly believe in farming and the tremendous value of the industry. It’s gratifying to know that through my work with Iowa Corn, one conversation with a congressional representative, business leader or consumer can make things better for farming. That’s what I find so inspiring and motivational.

Cook: I’m proud of what we do as pig farmers, which gives me passion. I want to be an authentic voice for helping consumers understand where their food comes from and know that the number one goal for farmers is providing safe food.

JOLENE RIESSEN

By Ann Foster Thelen

president in early 2024.

She also serves as an Ida County district soil commissioner and is president of the Sac/Ida Corn Growers Association. She has served on the Governor’s Task Force for Carbon Sequestration and is a vocal advocate for what farmers are doing to help improve water quality. Riessen has an animal science degree from Iowa State University.

Photo credit: Iowa Corn Growers Association

Jolene Riessen and her two sons farm in Ida and Sac counties in northwest Iowa. Their farm consists of corn, soybeans, alfalfa, custom cattle feeding and a cow/calf operation. Riessen serves as the Iowa Corn Growers Association’s first vice president and will become

No matter who the association president is, somebody is back home on the farm caring for livestock and enabling that person to take the role. In our situation, my husband and I run our farm together, so if he wasn’t willing to pick up the work, I couldn’t serve the industry in this manner.

What is the most important thing you want consumers to know about farmers?

Shirbroun: Farmers care. We care about our environment, communities, food and food production. Because I drink the same water and eat the same foods as consumers, I have many of the same priorities regarding safety, environmental responsibility, sustainability and nutrition, to name just a few. We are all working toward the same goals.

Riessen: No one cares more about the land, environment and livestock than the farmer. I did a sustainability study with Iowa Corn; my farm

is a net carbon-zero emitter. That’s the legacy I want to leave to my sons and the next generation. I am doing everything feasible to be sustainable, reduce greenhouse gas emissions and improve the land so that it is even better than when my late husband and I started farming.

Cook: Overall, consumers trust the people who are raising their food. I’m very proud to be one of those people. Pork producers follow the We Care Ethical Principles to ensure we uphold the highest standards and constantly strive toward improvement. Every hour of every day, 365 days a year, we care about animal well-being and public health as well as our environment, employees, community and food safety.

What are some key opportunities and challenges facing the industry you lead?

Shirbroun: A new farm bill is imminent, and we want to ensure policymakers who might not have an agricultural background understand the impacts

TRISH COOK

Trish Cook, a Buchanan County pig farmer, became president of the Iowa Pork Producers Association (IPPA) in January. Along with her husband Aaron and three children, the Cooks own and operate their family farm near Winthrop, which includes a farrow-to-finish operation and corn and soybeans.

Cook is a 27-year member of the Buchanan County Pork Producers and has served on the IPPA board since 2019 when she joined as the Northeast Region Director. Cook has an accounting degree from Iowa State University and an MBA from the University of Iowa.

Photo credit: Iowa Farm Bureau

their decisions have on farmers across the nation.

There are also opportunities and challenges with demand. As there is more interest in biodiesel and renewable diesel, it means we’ll also have more soybean meal. We’re continuously working to find sustainable new uses for soybeans, and we’ve had tremendous success in this area. From asphalt to salad dressings to floor polish, soybeans are everywhere!

The orange gall midge, a relatively new insect impacting soybeans, is a big concern as it’s starting to move east across the state. Without proper management, these types of pests can be devastating to soybeans.

Riessen: One challenge I see coming down the road is urban sprawl. Farmland acres are becoming fewer, and our workforce is shrinking. These things will impact the future of farming. Even though farmers have less land, they are still managing to keep food production up; however, that will max out at some point. The sustainability aspect of this situation is important to both farmers and consumers.

There are biologicals and other technological advances in the works that will help to further retain some of the nutrients in our soil. Technology advances so quickly that it’s exciting to see what farming will be like in 20 years. Those opportunities are exhilarating.

Cook: Pork is the most globally consumed protein, and the world’s population keeps increasing. Our industry has tremendous potential to keep growing our market with a delicious, nutritious protein source.

Suzanne Shirbroun farms near Farmersburg in Clayton County and serves as president-elect of the Iowa Soybean Association (ISA); she’ll become president in October. She grows soybeans and corn with her husband Joe and sons on the farm she grew up on.

Proud to be a sixth-generation farmer, Shirbroun has farmed for more than 22 years and is eager to welcome the seventh generation to her family’s farming operation. She is also involved in the North Central Soybean Research Program, Iowa Corn Growers Association and CommonGround Iowa. Shirbroun has an agronomy degree from Iowa State University.

SUZANNE SHIRBROUN

Another opportunity is helping young people get into agriculture. Farming is a capitalintensive job, and it has a lot of barriers for a young person trying to get their foot in the door. Raising pigs and pork production is one way a young person can enter the industry.

The health challenges in raising a live animal are the things that keep me up at night the most.

In the U.S., thankfully, we have not experienced African Swine Fever. It’s occurring in China and a lot of Pacific Rim countries. We are vigilant and follow strict biosecurity procedures in everything we do.

What key issue or topic related to food or agriculture do you want to share with consumers?

Shirbroun: Food prices are rising. I hope consumers understand the amount of their

food dollar that goes back to the farmer is small – only 11.6 cents per dollar. Food costs include processing, transportation, retailers and more. Between the farm and the plate, many people are involved. We have some of the most economical, safe and nutritious food available in the world. I’ve had the opportunity to travel on global trade missions to Europe, South America and Asia; I wouldn’t trade our food supply with anyone.

Riessen: The affordability and availability of food. COVID really brought these concerns to light. For the most part, food has been readily available, priced at a point that almost everybody can make work. Since COVID, food affordability has become an issue for more people. It’s an concern that might linger for the foreseeable future.

Cook: There can be negative perceptions surrounding manure, but it is often because

many people may not understand how incredibly valuable it is in agriculture. Manure has the fertilizer nutrients needed for crop production. Manure is natural, organic and comes from animals, so it’s part of a sustainable cycle. Pigs eat corn and soybeans, and as the pig grows, they become human food. Their manure is a fertilizer that gets spread onto the ground. It creates a sustainable cycle that helps grow the next crop of corn and soybeans, and the cycle repeats itself.

What accomplishments are you most proud of within the industry you have been elected to lead?

Shirbroun: The relevancy of soybeans. The soybean industry is competitive globally because it’s a crop that has endless new uses. From the airline and food industries to biofuels and consumer products, soybeans create sustainable products.

Riessen: I’m proud that farmers never stop working to improve. Farmer performance is exceptional in many areas, yet we never stop working harder to improve things. Our family was recently awarded the Wergin Good Farm Neighbor Award for our dedication to conservation, animal care and the community. The truth is, so many farmers in our industry are doing the same things. We’ve implemented various conservation practices, including waterways, terraces and no-till. A winter wheat cover crop has been grown on most of the farm’s acres for the past 10 years, and it’s chopped or baled to use as cattle feed.

FARMERS CARE.

Strategic nutrient management is another essential component of our conservation efforts.

Cook: When people ask me what I do for a living, I’m always proud to tell them that I’m a pig farmer. Part of this pride is because I’m doing something that is helping many people. It’s helping people access a nutritious, delicious and lean protein source. It’s helping fight food insecurity. We’re here because we care about our animals and those who want to consume our products. That’s what gets us up every day, to do our job the best way possible.

WE CARE ABOUT OUR ENVIRONMENT, COMMUNITIES, FOOD AND FOOD PRODUCTION.

Best in BBQ

HOW SMOKEY D’S BECAME CENTRAL IOWA’S DESTINATION FOR CHAMPIONSHIP BARBECUE

By Haley Banwart

F or Darren and Sherry Warth, owners of Smokey D’s BBQ in Des Moines, barbecue isn’t just a business – it’s a lifestyle.

Since opening their first catering company in 2006, which was then a small trailer in the couple’s driveway, barbecue has taken the Warths to events, competitions and destinations across the country.

The road has been a rich source from which the self-taught pit masters have often drawn inspiration.

“Running our own business has allowed us to live the American dream,” Darren shares. “When we’re not at the restaurant managing the day-to-day

operations, we love to travel and track down the best food wherever we are, then come home and try to recreate it.”

That drive to perfect their craft helped Darren and Sherry turn what started as a hobby into a full-time career.

Hitting the BBQ Circuit

Before Smokey D’s BBQ was a household name, the Warths experimented with a smoker in their backyard. Darren, an avid hunter, noted how expensive it was to outsource the processing for his deer sausage, so he decided to try and tackle the technique on his own.

Win a $75 gift card to Smokey D’s to enjoy award-winning barbecue. Visit iowafoodandfamily. com/contest/smokey-ds and enter to win.

“Whenever I stick my mind to something, I go 100% all in,” Darren says. “I started researching and quickly found myself gravitating toward more of the barbecue segment of the trade. From then on, we always had the grill fired up, practicing at home or cooking for friends at Iowa State University tailgates.”

When Darren and Sherry made a trip to Kansas City to visit the American Royal World Series of Barbecue, the world’s largest barbecue contest, the Warth’s interest in barbeque heated up to more than a weekend pastime.

“We were immediately welcomed by the competition community and were drawn by the fellowship and competitive edge of the experience,” says Darren. “We knew right away this was something we wanted to pursue.”

The rib and meat sampler offers something for everyone.

The burnt ends sandwich is a customer favorite.

Owners Darren and Sherry Warth offer championship-level barbecue in the heart of central Iowa.

Annually, Smokey D's BBQ serves 220,000 pounds of pork and 150,000 pounds of beef.

Dave Wheeler, service team lead, gets ready to deliver a rib and meat sampler platter.

A year later, the Warths had put together a team and competed in their first barbecue contest in Sedalia, Missouri, as the “Smokin’ Clones” where they received two top 10 calls.

Growing the Business

As the Warths continued to master their craft at competitions, they began exploring ways to grow their passion for good barbecue into a part-time catering business. The only problem was their new venture took off faster than the couple, who were still working their full-time jobs, could keep up.

“By the end of our first year of catering for weddings and corporate events, we were running ourselves ragged,” says Darren. “Then, in 2007, an opportunity presented itself for us to quit our day jobs. We found a little hole in the wall on NW 54th Avenue in Des Moines and opened our first catering and carryout kitchen.”

That same year, the Warths changed their barbecue competition name to Smokey D’s BBQ, which they also adopted as the name for their new kitchen. Over the next two years, Smokey D’s BBQ would expand to two new locations in downtown Des Moines.

By 2010, the Warths had outgrown their first kitchen and made the jump to a full-scale catering business and restaurant, relocating to 2nd Avenue in Des Moines, where the famous establishment’s signature red roof can still be spotted from Interstate 80 today.

Recognized on the National BBQ Map

In the course of one day, Darren and Sherry had increased Smokey D’s BBQ’s footprint by 500 seats, but that wasn’t the only way they began cooking up more name recognition in the area.

In 2013, Smokey D’s BBQ was featured in an episode of the popular Food Network television series Diners, Drive-Ins and Dives hosted by American restaurateur Guy Fieri. The show aired and officially put Smokey D’s on the national barbecue map.

It was a banner year for the Warths as they also took home their first World BBQ Championship title at the American Royal competition that fall. Since then, Darren, Sherry and their team have earned numerous awards and accolades in championship barbecue.

While Darren and Sherry travel to fewer competitions today than when they started, they continue to enjoy the camaraderie of their barbecue family. They now spend their time consulting with other entrepreneurs breaking into the industry and concepting their own spinoffs.

The latest additions to the Smokey D’s BBQ empire include two virtual kitchens – The Ornery Chicken and The Crafty Mac. Both eateries are located in Ankeny and are available for pick-up or delivery orders only.

“Whatever people want to buy, we try to embrace the trends and make the best version of it that we can,” says Darren. “As a family-owned business, we strive for consistency. To us, that means bringing our customers a quality product every time, in large portions and at an affordable price.”

By the Numbers

Each year, Smokey D’s BBQ serves up:

220,000 pounds of pork

25,000 pounds of turkey

150,000 pounds of beef

40,000 pounds of chicken

More Splashes, More Smiles

By Darcy Dougherty Maulsby

In today’s hectic world, spending time in nature offers an inviting way to relax and recharge, especially when you’re on the water. This is becoming easier than ever in Iowa, from the country to the suburbs to the heart of Des Moines, thanks to an expanding network of water trails.

“Iowa has some of the best paved bicycle trails in America, and now we’re developing some of the best water trails,” says Hannah Inman, CEO of the Great Outdoors Foundation and interim director of Iowa Confluence Water Trails (ICON).

A water trail is any moving body of water, from creeks to rivers. These trails abound across Iowa, near Manchester, Charles City, Iowa City, Boone, Des Moines and beyond. Iowa’s water trails provide endless possibilities for discovery and adventure, including boating, fishing, canoeing, kayaking, stand-up paddleboarding, whitewater experiences and creek stomping (just walk in the water and follow the streambed!).

“Water trails offer something for all ages and skill levels,” Inman says.

When you’re on a water trail, you experience Iowa from a whole different perspective. The scenery ranges from native trees and birds in the more rural areas to parks, playgrounds and walking trails in the suburbs. In downtown Des Moines, the view includes the golden dome of Iowa’s state capitol rising above the city skyline.

Waterways have always been an integral element of Iowa culture, from prehistoric to current times, influencing people’s livelihoods, travel, recreation and settlement patterns. Des Moines, for example, was founded at the confluence of two rivers – the Des Moines and Raccoon – nearly 200 years ago.

As Iowa’s cities and suburbs have grown and technology has evolved, more people have become disconnected from the water. ICON Water Trails is restoring this connection.

“Former Principal Financial CEO David Hurd had a vision more than 20 years ago about making

Des Moines a ‘golden city,’ including activating the waterways for recreation,” Inman says. “The Principal Riverwalk was Phase 1. The water trails are Phase 2.”

Returning to Iowa’s River Roots

ICON Water Trails is in the process of connecting 150 miles of waterways in 12 municipalities across central Iowa, with more than 80 different access points. A major win came in November 2021 with the passage of the Polk County Water & Land Legacy Bond.

“With 81% approval, this yielded more funding for ICON and shows the priority our region places on our waterways,” says Matt McKinney, an attorney and West Des Moines city council member who serves as co-chair of the ICON Water Trails board of directors. “It’s exciting to see so many people come together to support water trails.”

ICON is a natural extension of West Des Moines’ Five Waters Project, a multifaceted recreation plan that

The hiking trails along Fourmile Creek in Des Moines’ Sargent Park provide endless hours of exploration for adults and kids. Points along the trail also offer natural playscapes for kids right by the water.

Photo credit: ICON

Photo credit: ICON

A family prepares for a day of kayaking on the Raccoon River. The Raccoon River Boathouse offers a variety of boat rentals.

includes the Raccoon River Park Boathouse. The boathouse, which opened in the summer of 2020, offers bicycle and boat rentals, including canoes, kayaks, paddle boats and stand-up paddleboards. Non-motorized boats can be used on the park’s 232-acre Blue Heron Lake and nearby Raccoon River.

“It’s amazing how popular this boathouse has been,” McKinney says. “We started with 70 lockers, which sold out quickly, so we added another 100 lockers. We’re excited to move forward with more water trail opportunities with ICON. It’s a win-win-win for our region.”

A new water trail access point will be complete soon for North Walnut Creek within Walker Johnston Regional Park in Urbandale. ICON will also break ground on the first of its five downtown sites (including the Scott Avenue dam) in spring 2023. “When the Scott Avenue dam project is complete, you’ll be able to paddle safely through this area, plus there will be more fish habitat,” Inman says.

WATER TRAILS ENHANCE OUTDOOR RECREATION, PROMOTE CONSERVATION AND DRIVE ECONOMIC DEVELOPMENT.

Water trails are catalysts for regional projects that enhance outdoor recreation, promote conservation and drive economic development. Within the first five years of downtown operations, central Iowa water trails are projected to generate more than $100 million in direct spending, supporting new jobs and new businesses while improving local economies, according to ICON.

“Water trails offer a great way to improve the quality of life in Iowa,” McKinney says. “They bring people

SOAK UP THE FUN WITH CENTRAL IOWA'S WATER TRAILS

Whether you love spending the weekend paddling or camping near a creek, ICON offers something for everyone. There are more than 150 miles of rivers and creeks to explore in Central Iowa. The black dots represent access points. Learn more at iconwatertrails.com and visit traveliowa.com to find water trails throughout Iowa.

Map credit: ICON

together, offer outdoor recreation opportunities, appeal to tourists and help businesses in our area attract and retain employees.”

Rural-Urban Partnerships Protect Water Quality

Water trails also encourage conservation and collaboration to improve water quality. In 2021, Iowa Secretary of Agriculture Mike Naig, the Polk County Board of Supervisors and several public and private conservation partners announced a new water quality “blitz project.”

The project started with 40 saturated buffers and 11 bioreactors installed in farm fields in Polk and Dallas counties to enhance water quality and support recreational opportunities in the Des Moines and Raccoon rivers. Today, the project has expanded to include 74 saturated buffers and 25 bioreactors in this region.

“Our community is investing in creating a world-class water trails system,” says Angela Connolly, a Polk County supervisor. “Recreation initiatives like this don’t happen without investments in water quality.

We’re seeing tremendous momentum with projects like saturated buffers and interest in water quality initiatives from all corners of our community.”

In a saturated buffer, water drained from a farm field is diverted into a perforated pipe. This water slowly filters through an area covered with grasses and other vegetation that functions almost like a sponge. Beneficial soil microbes in this “sponge” help remove excess soil nutrients (including nitrates) so clean water enters nearby streams and rivers.

A similar process occurs with bioreactors, which function like a coffee filter. Bioreactors are strategically located in fields to protect nearby bodies of water. They consist of a buried trench with woodchips. Water drained from farmland flows through the woodchips, where helpful microbes consume the nitrates before the drainage water leaves the bioreactor.

“We take a scientific, strategic approach, using modern technology to position these structures for maximum benefit,” says Jacob Handsaker, 40, owner of Hands On Tiling & Excavating in Radcliffe, who has installed some of the structures in the water quality blitz project.

Jacob Handsaker and his son William stand in the middle of a bioreactor construction on a farm near Nevada.

A fifth-generation farmer, Handsaker has seen the positive difference water quality and conservation practices can make. “My family spends time at a pond north of Hubbard that’s fed strictly by ag drainage tile,” says Handsaker, who also enjoys kayaking and boating at Little Wall Lake in north-central Iowa. “While the water used to have lots of algae, now it’s beautiful. There’s much less algae, largely due to more conservation practices around the pond.”

ICON and its partners appreciate the opportunity to work with the ag sector to support water quality initiatives in Iowa. “Partnerships are vital for the success of water trails,” says Inman, who notes that funding for water trails typically involves a mix of private donations and federal, state and local funding. “Working with the farming community has been really refreshing and fun.”

ICON is also focusing on ways to create a “playbook” of best practices to help other Iowa communities develop water trails in their area.

“Water trails offer an accessible, low-cost way to enjoy outdoor recreation and Iowa’s natural beauty,” says Inman, who notes that no one in Iowa is more than a few miles from a creek or river. “They make everyday life more magical.”

Water trails also remind you of what it means to be an Iowan. “Looking back 20 years, we couldn’t have imagined the long-term, positive impact the paved trail system would have on our region,” Inman says.

“Looking forward 20 years, we believe water trails will create a similar transformation as they reconnect people with Iowa’s priceless natural heritage.”

WATER TRAILS ENCOURAGE CONSERVATION AND COLLABORATION TO IMPROVE WATER QUALITY.

Photo credit: ICON

Off-the-Leash Oasis

WANDER INTO A WORLD WHERE DOGS DASH AND THEIR HUMANS RELAX.

By Brock Johnston

Imagine an oasis tailored to the wants and needs of dog owners and their canine companions. This retreat was the vision turned reality by Megan and Kyle Casey, owners of Paws & Pints –a Des Moines destination combining the services of four-legged friends everywhere with a fun, friendly atmosphere guests can enjoy.

After visiting a dog bar while in Colorado, the Caseys knew their community would benefit from a curated space that didn’t limit people and pets to walks around the neighborhood or leashed patios. What started as a pop-up business at local events, including the Des Moines’ Downtown Farmers’ Market, quickly gained popularity upon opening the expansive 7-acre location in August 2022 in the heart of the metro.

“We like to say we’re a one-stop shop for your dog’s needs all under one ‘woof,’”

says Jamie Lamb, marketing and social media director at Paws & Pints.

Today, visitors can wander a series of indoor and outdoor spaces designed to dwarf backyard playtime, fawn over a full menu of local foods and brews, and book services to keep your canine happy and healthy.

A Tail-wagging Experience

Nestled at the heart of Paws & Pints, guests will find “Your Best Friend’s Bar” and dog park – the perfect place to try

flavorful eats and enjoy nearly 25,000 square feet of indoor and outdoor space sporting durable, artificial grass. Often, facilities will use recycled turf grass from old football fields and similar places, says Keith “Porkchop” Jones, who serves as the facilities manager at Paws & Pints.

“The SYNLawn turf chosen for this facility, however, is specifically made for use in a dog setting, including the infill and drainage underneath,” he adds.

REIMAGINING THE TRADITIONAL DOG PARK

It’s no secret that adequate exercise and socialization make for happy and healthy canines. At Paws & Pints, dogs and their owners can enjoy nearly 25,000 square feet of indoor and outdoor dog park space utilizing SYNLawn synthetic grass – the first of its kind in Iowa.

The turf’s sanitized antimicrobial technology and durable design make cleanup a breeze and is ideal for high-traffic use by dogs and their human counterparts. By eliminating the need for irrigation and fuel usage often required to keep natural lawns in pristine condition, the product has offered a more sustainable, modern solution to traditional grass yards found in most conventional dog parks.

EXPERIENCE A PARADISE FOR DOGS AND HUMANS

ALL UNDER ONE ‘WOOF.’

In addition, SYNLawn incorporates soybean oil, the vegetable oil derived from the seeds of the soybean plant, in the turf’s backing and uses adhesives made with soy protein during installation. As a renewable resource, uses for soybeans range far beyond food and feed. Soybean oil has successfully replaced petroleum and other volatile ingredients in many industrial and consumer products.

The facility also boasts a dedicated yard for small dogs and a massive 3.5-acre natural grass park open for use when the weather permits. The yard has a jungle gym, walking trails, interactive water feature, clean-up stations and more.

“To ensure guest and pet safety, dog yards are routinely staffed by our grounds crew, who are trained to recognize dog behavior and body language,” Lamb says.

For their human counterparts, the area offers several indoor and outdoor TVs, yard games, live entertainment, multiple bars to enjoy beverages, a restaurant, spacious seating and a plethora of special events.

Paws & Pints’ exclusive store, the “The Bonetique,” builds on the concept of a traditional pet store – offering countless varieties of dog food, treats, toys and apparel. Ongoing partnerships with local and regional businesses, including Kinship Brewing Co., Rusty Anchor and others, are also reflected in the retail items sold within the store and building.

Paw-fect Care

Whether you’re looking to pamper your furry friend for the day or book an overnight stay, Paws & Pints offers a suite of grooming, lodging and daycare services.

Training, including one-on-one sessions, dog park readiness courses, group classes and more, are also available through a partnership with Imperial Canine Obedience. In the future, the facility intends to offer veterinary services through an on-site tenant partnership.

Know Before You Go

Although dog ownership isn’t a requirement to visit Paws & Pints, first-time guests interested in bringing their dogs are encouraged to review a few helpful tips before arriving.

Download the Paws & Pints mobile app, available on Google Play and the App Store. Simply create an account and build a profile for each dog.

Obtain up-to-date copies of veterinarianadministered Bordetella, Distemper, Parvo and Rabies vaccinations. Guests who cannot access records through their smartphones can present hard copy records upon arrival.

Review the facility rules and children’s policy. As with any public space, owners always assume responsibility for their dogs’ behavior.

Visit the check-in desk so Paws & Pints staff can meet you and your pet. The facility will require a signed waiver and photo identification to enter the dog park areas.

Upon subsequent visits, guests will be able to experience a faster check-in process. Visitors can choose between one-day, three-day or monthly membership passes.

“If an owner is unsure how their dog may fit in among big crowds, coming during morning hours or during the day is always a great way to get your dog comfortable in the space,” adds Lamb.

These measures and more allow Paws & Pints to continue providing a safe, friendly environment for guests and dogs to enjoy.

Des Moines tattoo artist Chris Sullivan created and painted the larger-than-life mural at Paws & Pints.

SYNLawn incorporates soybean oil, the vegetable oil derived from the seeds of the soybean plant, in the turf’s backing and uses adhesives made with soy protein during installation.

Megan and Kyle Casey, owners of Paws & Pints, with their dogs Kora and Myers and puppy Rou.

Cheers to Iowa Ag

CENTURY FARMS DISTILLERY IN SPENCER MAKES HIGH-QUALITY BOURBON, WHISKEY FROM CUSTOMERS’ CORN

By Darcy Dougherty Maulsby

If Iowa corn could be transported in a “time machine,” you would find it in a whiskey bottle. No, not moonshine. We’re talking high-quality spirits that preserve an exceptional taste of Iowa agriculture and its rich heritage, thanks to Century Farms Distillery in Spencer.

“A local distillery that allows me to turn corn into whiskey? What more does someone need?” jokes Seth McCaulley, president of Community State Bank in Spencer, whose family

farms in Calhoun County. “Once I heard about the distillery’s program a few years ago, I called my brother and said, ‘I know where 40 bushels of our corn is going this fall.’”

The McCaulley family’s first and second batches from Century Farms Distillery were bourbons. Their third batch is an experimental bourbon distilled with their corn and peated barley (which lends a smoky flavor). “We hope it gives a flavor similar to some of the whiskey you might see

made across the pond,” McCaulley says.

Stories like this explain why the tasting room at Century Farms Distillery features an array of whiskey brands that might be unfamiliar to guests, from Smith & Sons to Kock Seeds to Twenty Seasons.

“We focus on the farmers and families who grow the corn to make our whiskey and bourbon,” says Ryan Bare, who owns and operates the distillery with his wife Amanda. “With our

corn-to-whiskey program, our customers’ names go on every bottle of whiskey and bourbon we make with their corn.”

Customers appreciate Century Farms Distillery’s 92-proof whiskey, which is known for its smooth taste and touch of sweetness, thanks to the corn.

Craft Distillery Connects Engineering, Ethanol, Farming

Running a distillery has been an interesting adventure for the couple, who graduated

Iowa corn is transformed into high-quality spirits.

Amanda and Ryan Bare, owners of Century Farms Distillery.

from Iowa State University in the late 1990s with degrees in mechanical engineering. After the two Iowa natives (Ryan is from Emmetsburg and Amanda is from Grundy Center) married, they moved to Texas, where they pursued careers in the oil industry and NASA, respectively.

By 2011, the couple moved back to Iowa when Ryan landed a job at Valero Renewable Fuels near Hartley. “I joke that this is where I learned how to turn corn into alcohol,” says Ryan, who also helped operate his family’s farm near Emmetsburg for several years.

Then, Ryan had an opportunity to return to the oil industry, working a 14-day rotational shift. That also gave him a good chunk of time off back home in Iowa. Ryan, a self-described foodie,

started a new hobby in the family’s garage – distilling homemade whiskey.

“This is where Amanda should have stepped in with a longer list of honeydos, but I was passionate about this project,” Ryan says. “With 22 years of designing, operating and maintaining production plants for other people, it was time to build our own.”

The Bares also spent five years fine-tuning their recipe before launching the distillery. “While it’s a big step to create a small business, we wondered if we’d regret it if we didn’t try,” Amanda says.

Celebrating America’s Farmers

The couple filled their first whiskey barrel in their Spencer facility in 2019 (the same year they began selling vodka, which they

The Bares make most of their products from #2 yellow field corn.

“ Making the corn into whiskey is a unique way to preserve the farm’s history and make it relevant for the current generation. ”

Ryan Bare smells each batch when it comes off the still to determine top-tier quality.

also make) and started selling barrel-aged whiskey in September 2020. The Bares buy corn from farmers at market price to distill whiskey and bourbon. Farmers can deliver their corn (typically in a durable shipping container known as a pro box) to Century Farms Distillery, or they can ship it there. The drier the corn, the better. “We’ve received pro boxes from Iowa, Missouri, Nebraska, Minnesota, South Dakota and Ohio,” says Amanda,

who notes that the distillery has a process for ensuring each farm family’s corn is used to make their specific whiskey or bourbon.

While the Bares make most of their products from #2 yellow field corn, they have also worked with white corn and Indian corn. It takes roughly two to three weeks for the corn from each farm to go from pro box to whiskey barrel.

Aging takes 1.5 to 2 years or more. Roughly 45 bushels of corn make about

1,000 bottles of whiskey. The Century Farms Distillery team hand-fills, caps, labels and inspects every single bottle to ensure quality.

Preserving Family History

Each bottle tells a remarkable story. “We’ve worked with several families where this was literally the last corn crop they harvested from their land before they sold their farm,” Ryan says. “Making the corn into whiskey or

bourbon is a unique way to preserve the farm’s history and make it relevant for the current generation.”

That’s one of the many things the McCaulley family appreciates about Century Farms Distillery. “Ryan and Amanda are great to work with, and their expertise is reflected in the quality of their products,” Seth says. “Our farm turns 150 years old in a couple of years, and the corn-to-whiskey offers a great way to celebrate our heritage.”

“ We focus on the farmers and families who grow the corn to make our whiskey and bourbon. ”

The Century Farms Distillery team hand-fills, caps, labels and inspects every single bottle to ensure quality. In addition to whiskey and bourbon, they also make moonshine (unaged corn whiskey, pictured).

Let's

Brunch

WAKE UP TO DELICIOUS AND UPLIFTING DISHES, FRESH FROM YOUR KITCHEN

By Ann Foster Thelen

There is something synonymous with the beginning of spring and creating a beautiful brunch spread. A delightful combination of breakfast and lunch, it’s a meal to savor on relaxed mornings or memory-making gatherings.

Long considered the most important meal of the day, eating breakfast provides a full menu of health benefits. Studies show that eating a regular morning meal helps control weight and contributes to

FUN FACT

Each egg has 6 grams of high-quality protein. A protein-packed breakfast helps sustain mental and physical energy throughout the day.

eating healthier meals throughout the day. When combined with lunch, it’s the perfect pairing!

Whether you’re planning a celebratory event or a tasty meal for your family, pulling off the brunch of your dreams is a cinch with these delectable dishes. From savory egg bakes to fresh flatbreads to tangy pie, knowing that Iowa’s farmers had a hand in creating these irresistible foods gets every day off to a perfect start.

SUNNY MEDITERRANEAN BREAKFAST PLATE

• 2 large eggs

• ½ cup canned chickpeas, drained and rinsed

• ½ medium avocado, sliced

• ½ cup cherry tomatoes, halved

• ¼ cup feta cheese

• 2 teaspoons olive oil

• 1 teaspoon Italian seasoning

• 1-2 tablespoons hummus

Optional

• kalamata olives

• cucumber, sliced

Toss together chickpeas, avocado, tomatoes and feta (plus cucumber and olives, if using) to create a “salad.” Mix with olive oil and Italian seasonings until combined.

Heat a nonstick skillet to mediumhigh. Once hot, fry eggs on a greased skillet (or cook as desired). Add eggs to a plate along with salad and a dollop of hummus.

Photo and recipe credit: Iowa Egg Council

FUN FACT

Beef is filled with zinc, which helps the body’s immune system. Zinc is also needed for the senses of smell and taste.

Breakfast Sausage

• 1 pound ground beef (93% lean or leaner)

• 2 teaspoons fresh sage, chopped or ½ teaspoon rubbed sage

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon salt

• ¼-½ teaspoon crushed red pepper

In a large bowl, mix all ingredients lightly, but thoroughly. Heat a large nonstick skillet over medium heat until hot. Add beef mixture; cook 8-10 minutes, breaking into ½-inch crumbles and stirring occasionally. Set aside.

Egg Bake

• 1 pound frozen hash brown potatoes, thawed

• 8 eggs

• 1 teaspoon salt, divided

• ½ teaspoon pepper, divided

• 1½ cups reduced-fat dairy

sour cream

• ½ cup 2% reduced-fat milk

• 4 ounces goat cheese, crumbled

• ½ cup green onions, thinly sliced

Preheat oven to 425 degrees F. Spray 9-inch springform pan with cooking spray. Squeeze excess moisture from potatoes. Combine potatoes, one egg, ½ teaspoon salt and ¼ teaspoon pepper in medium

bowl, tossing gently to coat. Press potato mixture onto bottom and up the side of prepared pan. Do not place springform pan on baking sheet. Bake at 425 degrees F for 20-30 minutes until potatoes are crispy and brown. Reduce oven temperature to 375 degrees F.

Whisk together remaining seven eggs, remaining ½ teaspoon salt, ¼ teaspoon remaining pepper, sour cream and milk in large bowl. Stir in cheese, green onions and breakfast sausage mixture; pour mixture into hash brown crust. Bake at 375 degrees F for 40-50 minutes or until eggs are set. Cool 10-15 minutes. Remove from pan; cut into wedges.

BEEF BREAKFAST SAUSAGE AND GOAT CHEESE EGG BAKE

Photo and recipe credit: Iowa Beef Industry Council

PROSCIUTTO AND PARMESAN EGG CUPS

• 1/3 cup Parmesan cheese, finely grated

• ¼ cup chives, finely chopped

• 12 pieces prosciutto, thinly sliced

• 6 large eggs

• 6 slices tomato, plus a few chunks for serving

• freshly cracked black pepper

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.

Line a muffin pan with six cupcake liners. Drape two slices of prosciutto into each cup, ensuring there are no holes for

FUN FACT

the egg to leak through. The prosciutto will shrink a bit as it bakes so let the prosciutto drape over the cupcake paper.

Place one tomato slice in each prosciutto cup. Sprinkle 1 tablespoon Parmesan on each tomato. Crack an egg into each prosciutto cup. Sprinkle with freshly cracked black pepper.

Bake 14-16 minutes or until the eggs are cooked as desired. Allow to cool 5 minutes before serving warm. Egg cups can be stored in the refrigerator and served cold if desired.

Photo and recipe credit: Iowa Egg Council

Eggs are rich in choline, which promotes normal cell activity, liver function and the transportation of nutrients throughout the body. Think of choline as a commuter train for vitamins and minerals.

KEY LIME ANGEL PIE

• 1 baked pie crust (prepared per package directions)

• 5 large egg yolks

• 1 can (14 ounces) sweetened condensed milk

• ½ cup fresh Key lime juice

• 2 teaspoons Key lime zest, freshly grated

• ½ cup heavy cream

• 4 large egg whites

• 6 tablespoons sugar

• ½ teaspoon cornstarch

• pinch of salt

Preheat oven to 350 degrees F. Beat egg yolks, milk, lime juice, lime zest and heavy cream in a bowl until blended.

Pour mixture into prepared pie crust and bake for 15-20 minutes. Mixture should be firm when removed from oven. In a medium bowl, beat egg whites until soft peaks form.

In a separate bowl, stir together sugar, cornstarch and salt. Add the sugar mixture a little bit at a time to egg whites and beat between additions. Continue beating until all is mixed and sugar is dissolved. Spoon meringue mixture on top of the hot pie filling. Bake for 10-12 minutes more or until the meringue is golden. Keep a close eye on the pie so that the meringue does not overcook.

Note: A graham cracker crust can be substituted for regular crust.

and recipe credit: Iowa Egg Council

PEAR SPINACH AND EGG FLATBREAD

• 2 thin rustic flatbreads (preferably whole grain)

• 2 tablespoons olive oil

• 1 medium pear, thinly sliced

• ½ cup baby spinach

• 4 large eggs, fried

• ¼ cup Parmesan cheese

• salt and pepper, to taste

Preheat oven to 400 degrees F. Place flatbread on a baking sheet. Bake 2 minutes, then remove from oven.

Spread 1 tablespoon olive oil over each flatbread, then top equal amounts of pear, spinach and eggs. Sprinkle with Parmesan cheese. Season with salt and pepper.

Bake 5-8 minutes, until cheese is melted.

Photo and recipe credit: Iowa Egg Council

FUN FACT

Dairy foods like milk are foundational in healthy dietary patterns. Filled with essential nutrients like vitamin A, vitamin D, calcium, protein and more, dairy products help people get the nutrition that bodies need.

Photo

An American Dream

There is a well-known saying among farmers, “Despite all our achievements, we owe our existence to a six-inch layer of topsoil and the fact that it rains.” It’s a statement that profoundly resonates with Erin Brenneman, whose family raises pigs and grows corn and soybeans in eastern Iowa.

Situated amid the rolling hills of Washington County, where lush farm fields and open skies seem to extend to eternity, Brenneman Pork is a testament to how hard work and perseverance can bring the American dream to life.

“My father-in-law Rob always says everything we do comes down to the soil,” Erin explains. “In our operation, the grains we feed our pigs start in the soil. The more we care for the soil, the better everything will be throughout our operation.”

A DIAMOND OF CARE, TECHNOLOGY, OUTREACH AND EXCELLENCE DEFINE BRENNEMAN PORK

By Ann Foster Thelen

Do One Thing and Do it Better than Everyone

On these precious soils, Rob and Char Brenneman have built one of the largest family-owned swine operations in the U.S. And they’ve done so in a manner that has earned awards for exceptional animal care, environmental protection and community involvement.

It’s an approach and philosophy the couple embodied from the day they bought the farm in 1980, the same year they married. When the farm crisis was ravaging Midwestern farms, Rob and Char set out to pursue their dream, starting with 150 sows (female pigs).

“Every day, we got up and said to ourselves, ‘We can do even better today,’” Rob says. “It was the Orville Redenbacher approach of doing one thing and doing it better than everyone else.”

Redenbacher was an American food scientist and businessman most often associated with the brand of popcorn that bears his name. The New York Times described him as “the agricultural visionary who all but single-handedly revolutionized the American popcorn industry.”

For Rob and Char, that “one thing” was raising pigs. Four decades later, the mantra has retained its vigor as the couple’s four children and spouses, along with grandchildren, are involved in the 40,000-sow and soybean and corn farming operation. Brenneman Pork works hard to produce the highest quality pork products for its consumers and promote the pork industry.

Erin and Tim Brenneman with their sons TJ (left) and Peyton.

Rob (pictured) and Char Brenneman frequently welcome groups to their farm to learn about modern pig production.

RAISING QUALITY PORK

The Brennemans never waver from their focus on raising quality pork efficiently, humanely and responsibly while continuously seeking and refining processes to drive improvement.

City Life to Farm Life

For those who follow Brenneman Pork on social media, the posts are curated by – and often feature –Erin, who met Rob and Char’s son Tim while in college at Iowa State University. A native of Chicago, Erin moved to the farm when she married Tim. From the outset, she took on the unofficial role of public relations ambassador for Brenneman Pork, helping to foster an authentic understanding of a farming operation.

“I didn’t have an agricultural background, and when I came here and met all the wonderful people, it created a spark to share more information,” Erin explains. “I was passionate about ‘opening the doors’ to the farm and feeding people’s curiosity.”

Her educational videos and photos often showcase baby pigs, also

her area of specialty on the farm. Everyone who works on the farm has specific roles and responsibilities, allowing individuals to thrive and do their best.

“We have 700-900 piglets born every day at each of our four farms, so comfort is incredibly important to our livestock,” Erin says, whose work entails caring for piglets during their first three days of life.

“When a 2-pound baby piglet is born to a 500-pound mom, we need to accommodate both animals living together, especially when their temperature needs differ.”

Pigs, like people, need to maintain a consistent core body temperature. As soon as pigs are born at the Brenneman operation, every single one is dried with a towel and a talcbased drying powder. Pigs aren’t born according to any set schedule, so the staff works 24 hours a day, seven days a week, to keep the animal care processes running smoothly.

Maintaining temperature is critical. Even in the late fall or early winter months, it can be warm during the day but cold at night. Heat lamps on

Soybeans and corn grown by the Brennemans are converted into high-quality feed for their pigs.

In the farming operation, Erin Brenneman focuses her efforts on caring for piglets during their first three days of life.

microzones adjust to the variances in temperature by automatically raising and lowering and auto-dimming as the sensors detect temperature.

“Our barns stay 72-73 degrees all year,” Erin adds. “In the summer, we use evaporative cooling and fans are always running. Keeping our pigs cool through the hot, humid spells of summer and warm during the winter months improves growth, reproductive health and meat quality.”

After those three days in the piglet nursery, care moves on to another person specializing in the next stage of development. This way, the Brennemans feel people can truly own their jobs and do what they love. It’s all about being the best at a particular role.

Bringing People to the Farm

In addition to using social media, Brenneman Pork is passionate about bringing people to the farm.

“We live right here on the farm, and I think that’s important for consumers to see and observe how much we care. It’s fun to watch kids get excited about the farm and learn that a farm depends on dozens of different careers to thrive,” Erin explains. “We strive to provide youth education and support, so the next generation is eager to embrace agriculture and farming.”

Local schools bring students and groups, like the Florida FFA state officers, to visit every year. Iowa’s governors, senators and representatives have visited, as well as food bloggers, consumers, nutritionists and chefs.

Recently, an observation area was built in one of the new farm

“WE STRIVE TO PROVIDE YOUTH EDUCATION AND SUPPORT, SO THE NEXT GENERATION IS EAGER TO EMBRACE AGRICULTURE AND FARMING.”

buildings, offering an up-close look at the pigs without creating any biosecurity risks to the health of the livestock.

“During the tours, I can be inside a gestation and farrowing area – with the mother pig and piglet – and on a headset explaining to everybody in the room what’s happening,” Erin shares. “It’s another step of visibility for consumers that we’re excited to offer at this new part of the farm.”

Technology at Work

Some of the most innovative technology is often found on the farm, including precision feeding for sows. With feed accounting for 90% of the cost of raising a pig, it’s an opportunity to gain both cost and environmental efficiencies.

Each sow has a radio frequency identification (RFID) ear tag, so the computer knows exactly who she is when she walks up to the feeder. In simple terms, the RFID tag is scanned and provides the allotted amount of food for the day. The more times the sow comes to the feeder, the more precise the data.

“It knows who she is, where she is in gestation or lactation, and how many days she’s been in that stage,” Erin explains. “We can tell how much she’s eaten today and gauge if she requires more feed.”

If more feed is needed, a blended diet for the different age of the

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sow can be provided. This way, it takes less feed to achieve the same nutrient profile. Feed waste is also reduced, which cuts down the amounts of inputs, such as crops and fertilizer, water and other components needed to create high-quality feed. It’s all part of an important sustainability effort embraced by the Brennemans.

The Family's “Pig Pen Park” Becomes a Community Asset Baseball is America’s pastime and something both Tim and Erin love. It’s only fitting that in the heart of America, on the family farm, another generation’s dream came to fruition.

“Tim and I were thinking of ways we could give back to our community and had the idea to build a baseball field on the farm,” Erin says. “We wanted to give people the chance to enjoy a unique place to watch a ball game.”

Nestled right by the feed mill and against the backdrop of the family’s new sow farm, the thrill of hits and strikes are only secondary to the endless entertainment and memories a diamond in the country provides. Many local youth teams play and practice on the field, aptly named the Pig Pen Park. Sometimes, if area teams need help finding a field to practice on, they will call Tim or Erin. Or a team may want something unique to do with their kids. On the Fourth of July, a family baseball game is played, followed by “The Sandlot” playing on a big screen out on the baseball field and fireworks capping off an iconic experience.

“There’s a nostalgia with baseball that parallels the American farmer,” Erin says. “It has a rich history and is a national pastime. And like old things that are modeled into new ways, the homage and history of the game, just like farming, is always there.”

The Brennemans are passionate about bringing people to the farm. From adults to kids, the tours showcase the many roles people play in an agricultural operation.

THE PIG PEN PARK

Tim and Erin Brenneman built a baseball field on their farm as a way to give back to the community. Many local youth teams play and practice on the field, aptly named the Pig Pen Park.

“THERE’S A NOSTALGIA WITH BASEBALL THAT PARALLELS THE AMERICAN FARMER.”

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.

Tenacity, Self-Reliance and Courage Define Iowa’s Farmers

SUSTAINABILITY ENDURES AND IMPROVES WITH EACH GENERATION

By Erica Lain

In January, I made a resolution – to get back into reading. Like many people, I found that reading became a lost art after my academic years were over and children joined the household. I told myself that in 2023 I would get through at least four books. Well, after just two months in, I closed the cover of my fourth book. The long, cold days of winter gave me plenty of opportunities to sit in the warmth with a book. However, I wasn’t prepared for the thoughts and ideas that grew from the time spent reading.

I just finished reading “The Four Winds” by Kristin Hannah, which friends and colleagues highly recommended. It takes readers back to the 1920s and 1930s, reliving the Great Depression and the Dust Bowl. It’s hard to imagine what those years of hardship were like and the struggles our ancestors in agriculture endured as they watched their crops wither from drought and their soil blow away. Thankfully, over the past 100 years, farmers have evolved and learned from these experiences. They have innovated and adapted practices that produce more with less while rebuilding our ecosystem.

Rejuvenating the Soil, Water and Air

I am the sustainability manager at Iowa Select Farms, the largest pork-producing company in Iowa,

but I am also a mom, wife and farmer. I wear all these hats throughout the day, many simultaneously. My work at Iowa Select Farms connects all these different roles and allows me to help Iowa farmers daily. We focus on preserving the land, protecting water quality and caring for the soil. We do this all to pass down the opportunities we were given to our children who dream of becoming a farmer.

As winter turns to spring, you may notice that some crop fields turn green faster than others. It’s a sure sign that warmer weather is on the horizon. Before the typical planting season, these fields are hard at work using cover crops like cereal rye, oats and radishes to rejuvenate our soil, water and air. There are many different species of cover crops, and cover crops are generally seeded in the fall after the cash crop (e.g., soybeans and corn) is harvested. These cover crops germinate and start growing toward the end of fall and early winter before falling dormant for the cold months.

In early spring, cover crops get a jump start and quickly turn crop fields into waves of green. The extensive root systems of these crops keep the soil in place during spring rains and filter water runoff. Cover crops also reduce greenhouse gas emissions by pulling carbon from the atmosphere.

Although this crop is usually never harvested, Iowa farmers’ work is extraordinary.

Sustainability to Withstand the Challenges of Time

Cover crops are just one example in an endless list of what the agriculture community is doing to contribute to a more sustainable world. We genuinely care about the environment, water and our neighbors. We strive to provide healthy and affordable food while maintaining a supply chain that can withstand the challenges of time. When I put my sustainability manager hat on, I get to do just that. At Iowa Select Farms, we focus on helping farmers go the extra mile to care for our environment.

Cover crops and other practices are not free and often give little

short-term financial incentive. Companies like Iowa Select Farms provide access to experts in the conservation field, locate new revenue streams to fund projects and continually search for innovative technology and practices to continue doing what our farmers are already doing – building a sustainable environment. The Smart Soil Partnership Program is a project launched by Iowa Select Farms, focusing on adopting conservation practices with our farming partners. We are excited to work with farmers as we focus on water quality, soil health and renewable energy.

Sustainability is primarily tied to environmental health, and rightfully so. However, nothing is truly sustainable if it doesn’t withstand the test of time. To

push toward the future, our rural communities must be strong. We are incredibly honored at Iowa Select Farms to uplift these communities through the work of the Deb and Jeff Hansen Foundation. In 2022, we were delighted to reach an astounding $2,084,179 in donations to bring joy to 767,355 families in all 99 Iowa counties through pork and financial support.

Change is inevitable. Farming in Iowa will look different in another 100 years, just as it does not look the same as during the 1920s and 1930s. It is change that continually drives our world into a more sustainable place. I am humbled to work with people who strive to positively impact the environment, our communities and our families.

Erica’s son Jensen, future Iowa farmer, watches as the family works on their farm.