Fresh Pickings Magazine | Winter 2023

MAKING THE FARMTO-FORK CONNECTION ART OF THE AUCTION A "SWEET TOOTH" TOUR OF IOWA

BEEFING UP SUSTAINABILITY

DID YOU KNOW? Every day, cattle convert things humans can’t eat like grass, forages, and byproducts from other industries into high-quality nutritious beef that fuels our bodies.

Cattle: Natural Upcyclers

For ages, cattle have converted natural resources like solar energy and grass into high-quality protein and other products. The upcycling ability of cattle enables beef farmers and ranchers to minimize environmental impact while striving for industry-wide sustainability goals and climate neutrality.1-2

Reduced Landfill

Cattle can feed on byproducts from biofuel and food production industries, such as corn stalks, distiller grains, or sugar beet pulp, reducing the volume of waste going into landfills.

More

than Meat

More than 44% of an animal’s live weight transforms into other goods such as leather, pharmaceuticals, cosmetics, and pet food.

1. Andreini, EM. 2019. Tough Questions about Beef Sustainability: How Does Upcycling Relate to Beef Production? Beefresearch.org

An Improved Ecosystem

Properly managed cattle grazing can improve soil health, water quality and wildlife habitats. As the global population continues to grow, ruminant animals like beef cattle can help us make more protein with less.3-5

2. Baber, J.R. et al., 2018. Estimation of human-edible protein conversion efficiency, net protein contribution, and enteric methane production from beef production in the United States. Trans. Anim. Sci. 2(4): 439-450.

3. Smith, P. 2012. Soils and climate change. Current Opinion in Environmental Sustainability 4: 539-544.

4. Johnson, R.L., et al. 2020. Evaluating Ecosystem Services: Value and Return on Investment of Conservation Easements held by the California Rangeland Trust. California Rangeland Trust. https://rangelandtrust.org/wp-content/uploads/2020/10/ESS_Executive-Summary_Corrected.pdf

5. Brunson, MW and L. Huntsinger. 2008. Ranching as a Conservation Strategy: Can Old Ranchers Save the New West? Rangeland Ecology & Management 61(2): 137-147.

SEE HOW BEEF IS PART OF A HEALTHY, SUSTAINABLE DIET BY SCANNING THE QR CODE WITH YOUR SMARTPHONE CAMERA

Welcome

IN THE WINTER 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.

MAKING THE FARM-TO-FORK CONNECTION

Want an inside look at the farm-to-fork connection? Learn more about and follow these online ag influencers.

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ART OF THE AUCTION

The energetic, methodical cadence of auctioneering shows there is both beauty and art in the profession.

Al Conover thrives on bringing buyers and sellers together.

26

A “SWEET TOOTH” TOUR OF IOWA

If you’re looking for a divine reason to road trip across Iowa this year, satisfy your chocolate cravings by visiting some of the state’s iconic candy shops.

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EAT, DRINK & BE TECHY

Innovation is essential in providing a safe, sustainable and nutritious food supply. Many advances are happening here in Iowa, an epicenter of farming and food production.

SOUPER SOUPS

Soups on! It’s hard to beat a brimming bowl of soup on a chilly winter day. These recipes will warm hearts and appetites.

INVESTING IN THE LAND

If you have a keen eye, you’ll see something growing in many farm fields year-round as a way to improve soil health and water quality.

SURVEY: CONSUMERS SUPPORT FARMERS

The latest Iowa Food & Family Project Consumer Pulse Survey shows Iowans place importance on sustainability and believe farmers are on the right track in many key areas.

BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT

FRESH PICKINGS MAGAZINE

EDITOR LYDIA ZERBY PHOTOGRAPHER JOCLYN BUSHMAN

DESIGNER BRIANNA SCHECHINGER

WRITERS

AARON PUTZE, APR JOSEPH HOPPER 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 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

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JOIN THE CONVERSATION

From planting sprawling fields to selling fresh produce at farmers markets, Iowa farmers have one goal in mind: to provide nutritious and safe food. Farmers make a living from the land and their livestock, which is exactly why they provide the best possible care for both. Farmers breathe the same air, drink the same water, and eat the same meat, eggs, dairy and grains as you.

Iowa farm families hold valuable insights and perspectives that can help you make informed decisions about your food choices.

FOLLOW ALONG WITH US TO LEARN MORE ABOUT THE WORK IOWA FARMERS DO TO FEED THEIR FAMILIES, NEIGHBORS AND PEOPLE AROUND THE WORLD. Funded in part by the soybean, pork, corn, beef, dairy, egg and turkey checkoffs.

A Heart for Hospitality

Balltown receive the Restaurateurs of the Year award. As recently featured in Fresh Pickings magazine, they are fifth-generation owners of Iowa’s oldest restaurant, which is famous for its customer service.

I recently attended the Iowa Restaurant Association’s Hospitality Showcase & Celebrating Excellence Awards. The evening was a time to recognize and celebrate those in the hospitality industry who demonstrate an outstanding commitment to excellence.

I was inspired by seven competing chefs and their culinary creativity during the Grand Tasting Gala. This competition was sponsored by the Iowa Beef Industry Council and The Soyfoods Council, which are both valued Iowa Food & Family Project (Iowa FFP) partners, and new this year, central Iowa-based Lola’s Fine Hot Sauce. Each chef was tasked with creating a unique and delicious dish using petite shoulder tender, a soy side dish or sauce and Lola’s hot sauce. It was an excellent way to display the versatility of the selected beef and soy products while showing how both plant and animal proteins can share the dinner plate.

The second part of the evening featured the Celebrating Excellence awards, a celebration of outstanding individuals in the Iowa Hospitality Industry. The categories included Chef, Employee, Educator, Purveyor and more. It was inspiring to hear the stories of individuals who have worked tirelessly, overcome obstacles and achieved amazing successes.

I especially enjoyed watching Mike and Cindy Breitbach of Breitbach’s Country Dining in

Also recognized during the awards were the “40 Women to Watch in Hospitality.” This award honors women who exemplify the critical roles women play in the industry’s evolution and the creative ways women can chart their own course. I was honored to be chosen as an award winner this year, representing the collaborative work of Iowa FFP in connecting consumers to food, farming and agriculture.

As I watched these women walk across the stage and heard a few sentences about their stories, I was filled with pride and humility, knowing I was included in this group. The honorees included well-established restaurant, bakery and bar owners; homebased businesses with devoted followings; and women in industries that support hospitality, such as tourism and marketing.

Their stories were inspiring. One woman purchased a local theatre and contributed to the revival of her community, another owns a specialty cake bakery and was featured by Stephen Colbert twice, and a third honoree owns a full-service meat locker and will open a small bar and grill soon.

All these award winners had one thing in common – heart for hospitality.

In reading each honoree’s comments, I was especially inspired by Sheri Hansen's quote below and the perspective it shows.

“The hospitality industry is where hard work, spirit and energy bring opportunities.”

Enjoy the issue,

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.

Beautiful Butter Boards

TRENDY BUTTER BOARDS BEAUTIFY CELEBRATION SPREADS

By Cristen Clark

I ’ve always loved fresh bread slathered with creamy butter. There’s something cathartic about kneading bread dough at my kitchen table and the aroma that fills the house when the bread bakes. The simple concoction of a slice of warm bread with butter can be elevated from its basic perfection to one of the hottest appetizers on trend.

The concept of the “Butter Board” was developed by a chef-influencer. The butter board begins with a serving board or platter gently swirled with a generous layer of room-temperature butter and adorned with sweet or savory toppings to spread on a slice of fresh bread. It is an easy appetizer that will be loved by family or guests at your gathering.

Follow these tips to make the best butter board.

Select a board that is marble or nonporous hardwood. Common hardwood options include cherry, oak, walnut, bamboo, olive, acacia and hard maple. To keep things tidy while serving, offer guests individual butter-spreading knives.

If you prefer disposable dinnerware, the back of a plastic spoon is best to keep wooden boards scratch-free.

Use slightly softened butter and an offset spatula or spoon to create dollops and swirls within the butter. This process helps to hold the ingredients in place as people sweep, scoop and swirl into the butter board.

Offer different types of bread to complement various butter board creations. A buttermilk loaf sliced and warmed works well for a savory or sweet butter board. Rosemary focaccia bread is a terrific match for a savory butter board. A sweet cinnamon swirl loaf pairs nicely with a board featuring layers of butter, strawberry jam, lemon zest and a drizzle of honey.

Slice bread right before serving. Doing this will ensure the slices don’t dry out before they are enjoyed. Try a heating pad under a covered casserole dish to keep the bread slices warm. Just be sure the butter board isn’t too close to the heating pad.

Moo-ve over charcuterie? No way! Charcuterie boards don’t have to take a back seat because butter boards are in style. Layering flavors from both appetizers can make one incredible bite.

Try your hand at homemade bread, it will make your butter board even better. If you are new to bread baking, the recipe on the next page is a great one to try. Instant or bread machine yeast can be directly added to the dry ingredients making this recipe quicker and easier.

If you don’t have buttermilk on hand, add 2 teaspoons of apple cider or white vinegar to top off the cup of milk in the recipe. This will create what home cooks of generations past called “sour milk.” The acidity is what makes the texture of the loaves a bit softer.

Homemade Buttermilk Bread

• 6 cups all-purpose flour

• 3 tablespoons granulated sugar

• 2 packets instant or bread machine yeast (4½ teaspoons)

• 2 teaspoons salt

• 1¼ cups water

• 1 cup buttermilk

• 2 tablespoons butter, at room temperature

In a large mixing bowl, add flour, sugar, yeast and salt. Whisk dry ingredients together until combined.

In a small measuring cup, add water, buttermilk and butter. Heat in microwave until mixture reaches 115 degrees F on an instant-read thermometer.

Add wet mixture to dry ingredients and stir to combine. Turn dough mass out onto a flour-dusted workspace, and knead dough for 8 to 10 minutes by hand or 3 minutes in a

stand mixer. Cover with plastic wrap; set aside to rest for 5 to 10 minutes.

Cut dough into two equal pieces. Use a rolling pin to roll dough pieces into two 14 x 7-inch rectangles.

Beginning at the short end of each rectangle, roll dough securely into a log. Pinch seams and ends to seal well so dough doesn’t unravel during rising or in the oven. Place the dough, seam sides down, in two greased 8½ x 4½-inch loaf pans.

Spray loaf tops with nonstick cooking spray and cover with plastic wrap. Allow dough to rise in a warm place until doubled in size, about 45 to 55 minutes.

Bake in preheated 400 degree F oven for 24 to 28 minutes or until golden brown (185 to 200 degrees F internal temperature). Remove loaves from pans by running a knife around the edges and invert them onto wire rack to cool. Slice after bread is cooled.

Italian Style Butter Board

• 1 pound salted butter

• 4 sundried tomato pieces (packed in oil), chopped

• 1 head garlic, cloves sliced and sautéed until golden brown

• 10 fresh basil leaves, chiffonade or torn leaves

• 1 small sprig fresh rosemary, chopped finely

• 1½ teaspoons dried Italian seasoning

• ½ teaspoon flaked sea salt or French sea salt

• ¼ teaspoon red chili flakes

Spread butter onto board evenly with dollops and swirls to hold ingredients. Sprinkle each ingredient on evenly. Serve immediately. Board can be left out at room temperature for 24 hours or refrigerated for 3 to 4 days.

Mindful, Present and Motivated

Follow these simple steps to feel accomplished and energized

By Ann Foster Thelen

The start of a new year is a time to take a deep breath and exhale while hitting the proverbial reset button. For many, January marks a time for setting new goals in the form of resolutions. But this traditional time for setting goals can also seem daunting. Adding more things to an already full “To Do” list can create stress and frustration.

When it comes to wellness, the team at Live Healthy Iowa (LHI) embraces an approach that celebrates milestones and accomplishments without being weighed down with pressure-filled goals. LHI believes small steps can add up in a big way, setting the stage for a stronger, healthier you. Follow these tips for creating wellness resolutions that will leave you feeling accomplished and energized, both mentally and physically.

Be Mindful Be Present

Mindfulness might seem like a trendy buzzword, but it is actually something more people were good at before electronic devices became both helpful tools and perpetual distractions. Mindfulness is simply paying attention to one thing. It’s being in the moment and aware of what you’re doing. When you’re mindful, you can enjoy each moment more and relish potential health benefits. A simple way to practice mindfulness during your day is when you go on a walk. While walking, instead of letting your mind race to your lengthy “To Do” list, pay attention to how nice it feels to breathe fresh air and find beauty in your surroundings.

With a flurry of demands on our time, it’s easy to get distracted. Being present in everyday activities provides opportunities to get moving without it seeming like another task or chore. At the grocery store, park a little farther away. On a warmer winter day, take a brisk walk outside with the kids. Or if you’re hoping to catch up with friends over coffee, meet up for a walk instead. Every step matters, so expanding your perception of exercise can yield gratifying results.

Be Motivated

Taking care of yourself with healthy habits can be meaningful to your overall life. For example, instead of focusing solely on numerical goals, add targets that make you feel good. Reframe your healthy habits with intrinsic goals, such as, “I’d love to wake up each day with more energy.” Or, “I’d love to be able to run around with my kids or grandkids and keep up with them.”

Palace on the Prairie

Photo credit: Gary Hoard Photography

EXPERIENCE THE HISTORY AND STUNNING ARCHITECTURE OF TERRACE HILL, THE IOWA GOVERNOR’S RESIDENCE

By Haley Banwart

F or more than 150 years, Terrace Hill has served as a window into Iowa’s storied past and unfurling present.

Originally built as a luxurious private home outside the fast-developing community of Des Moines, the 18,000-square-foot architectural treasure now serves as the official governor’s residence and a National Historic Landmark.

A Home Ahead of Its Time

When the construction of Terrace Hill was completed, the ornate towers, bays and balconies fashioned in the popular French Second Empire style contrasted against the rugged Iowa prairie.

The vision for such grandeur began with Benjamin Franklin Allen, a self-made man who overcame a life of poverty to become Iowa’s first millionaire.

Allen’s successful ventures in banking, real estate, rail and politics were instrumental to the sprawling growth of the capital city. At the height of his fortune, Allen and his wife Arathusa set out to build their dream home.

The site for the Allen’s future home was 32 acres overlooking the Raccoon River on a terraced hill that offered scenic views in every direction. William W. Boyington, one of Chicago’s earliest professional architects, was commissioned to design the countryside fortress.

Few extravagances were spared during the three-year construction period. The inclusion of hot and cold running water, central steam heating, gas lights, a lift and indoor plumbing made Terrace Hill the smart house of its time.

“According to local folklore, there are no surviving blueprints of Boyington’s original vision for Terrace Hill,” shares Claire Sowder, Terrace Hill communications and events coordinator. “They were reportedly lost in the Chicago Fire of 1871. Yet, Terrace Hill still stands today and remains one of few mansions of its kind.”

The Legacy Lives On

Since its doors opened for a housewarming party in 1869, Terrace Hill has long been a gathering place cherished by its guests and residents.

The Allen family battled through a financial downfall that eventually led them to sell their prized home. Frederick M. Hubbell, a Des Moines businessman, purchased the property and his lasting rise to fame and fortune helped secure its future.

The Hubbell family lived in the estate for more than 70 years. Under their exquisite care, the legacy of Terrace Hill endured after the family donated it to the state of Iowa.

In 1978, the first and second floors were opened to the public as a museum and event space – offering a glimpse into the lavish Victorian lifestyle of its wealthy former owners. The third floor, once designated as servants’ quarters, was renovated and modernized to accommodate the first family.

Each year, more than 1,500 visitors and dignitaries from Iowa, the U.S. and the globe visit Terrace Hill and marvel

at the historic grounds and timetraveled furnishings.

“As Iowans, we value our historical heritage, and Terrace Hill is a great reflection of how we work hard to keep our history alive while bringing it to life in the 21st century,” says Sowder.

“Not every governor’s residence is open to the public, so Terrace Hill is unique in that respect,” she says. “We’ve struck a great balance working with Gov. Kim Reynolds and First Gentleman Kevin Reynolds to open the home for others to enjoy.”

TerraceHillisopenfortoursandspecial eventsfromMarchthroughDecember.

Terrace Hill, constructed from 1866-1869, is an exceptional example of the French Second Empire building style.

Photo credit: Terrace Hill

Making the Farm-to-Fork Connection

TAKING CONSUMERS TO THE FARM WITH TIKTOK VIDEOS, TED TALKS AND TRANSPARENCY

By Darcy Dougherty Maulsby

What comes to mind when you think of influencers? Hollywood celebrities? Sports stars? How about an Iowa dairy farmer who uses robots to milk and feed his cows?

Dan Venteicher connects with hundreds of thousands of people each week via his smartphone and social media directly from his family’s farm.

“People like watching cows, and I like helping them learn more about dairy farming,” says Venteicher, 31, who creates videos and posts them to his “Iowa Dairy Farmer” TikTok account, which has nearly 736,000 followers. He has another 843,000 followers on his Facebook page with the same name.

Dan Venteicher uses social media to help people learn about his dairy farm.

Venteicher, who milks 200 Holstein cows, began making videos after he stumbled across a TikTok video a college student took of his robots during a farm tour. “Some of the commenters wondered if we were lazy and questioned why we use robots,” says Venteicher, who earned his dairy science degree from Iowa State University in 2013.

Instead of getting frustrated, Venteicher started posting multiple videos each week to entertain and inform audiences about daily life on the dairy farm. With his motto of “FactBased Farming,” he also answers people’s questions about modern agriculture, including why a robotic feeding system is used. The answer is simple,

Venteicher says. The robot can feed the cows every two to three hours, depending on the cows’ needs. Easy access to fresh feed leads to happier cows and higher milk production.

Social media-savvy farmers and influencers like Venteicher know that transparency builds trust. Mark Jackson, a fifth-generation farmer from Rose Hill, Iowa, discovered this when he gave his TED talk, “A Personal Story about Farming and the Future of Agriculture,” in New York City in 2014. “Sometimes you find yourself being cast into roles you never imagined, but it opens up some great opportunities,” says Jackson, whose TED talk (available at ted.com) received a standing ovation.

DAN VENTEICHER CONNECTS WITH HUNDREDS OF THOUSANDS OF PEOPLE EACH WEEK VIA HIS SMARTPHONE AND SOCIAL MEDIA DIRECTLY FROM HIS FAMILY’S FARM.

Venteicher's motto of “Fact-Based Farming” helps people to see agriculture in an authentic and easily understandable way. He embraces the opportunity to answer questions.

Jackson Inspires Other Farmers to Share Their Stories

Jackson began volunteering with local farm organizations after he started farming full time in 1974. His involvement in the Iowa Soybean Association and American Soybean Association led to an opportunity with the Mississippi River Basin Healthy Watersheds Initiative, which included conservation groups and the World Health Organization.

Jackson learned that many of these leaders didn’t understand Iowa agriculture and sometimes overlooked unintended consequences. “Farmers know there’s more than one path to town, so to speak, and each option might have merit,” Jackson says. “I encourage people to look for compromises to reach the desired outcome.”

Jackson follows this approach whether he’s posting Facebook updates from his Mahaska County farm or speaking to top executives of Unilever (which owns the Hellman’s mayonnaise brand) about sustainability and agriculture. “It’s important to keep an open mind, be considerate of others and see the bigger picture,” Jackson says.

His influence has inspired other farmers, including his son Michael. Through the Ag in the Classroom program, “Farmer Mike” visits with students across the U.S. via video calls. Kids can watch “Farmer Mike” in his combine at harvest and in the tractor cab during spring planting to get an insider’s look at modern farming.

“My son makes me proud,” Jackson says. “Being an ag influencer is all about planting a seed to encourage people to learn more.”

In 2014, Jackson gave a TED talk in New York City about agriculture.

Mark Jackson is a fifth-generation farmer from Rose Hill.

Farm Babe takes on Burger King

Those seeds can take root in a powerful way. Just ask Michelle Miller, a speaker and online influencer known as The Farm Babe™. Miller is a big-cityglobetrotter-turned-farm-girl who helps people understand the truth about modern agriculture.

Miller grew up in Oshkosh, Wisconsin, where she participated in 4-H, rode horses and helped her friends with farm chores. “No one ever talked to us about the tough topics, though,” says Miller, referring to GMOs (genetically modified organisms) and other controversial ag issues. “We were just told to muck out the animals’ stalls.”

After graduating from high school in 2000, Miller attended the Fashion Institute of Design & Merchandising in downtown Los Angeles. She designed window displays for Gucci on Rodeo Drive in Beverly Hills before working with Saks Fifth Avenue in downtown Chicago.

“I bought into the idealism that just shows one side of food production,” Miller says. “I was surrounded by people who felt this way.”

During this time, Miller also traveled the world, exploring culture and food. She ended up back in the Midwest, dating a northeast Iowa farmer. As she learned about crop and livestock production, she saw a different side of the farmto-fork connection – and it was vastly different from the environmental degradation and other topics presented in various materials.

“After learning the truth of modern agriculture firsthand, I began debunking the myths I once believed,” says Miller, who started speaking up on Facebook to share what she was learning.

She reached out to Vani Hari (“The Food Babe”) to counter some misinformation Hari was communicating online about farming and food production.

“She blocked me, so I started following a Facebook page called ‘Banned by Food Babe,’” Miller says.

Michelle Miller, known as The Farm Babe™, thrives on helping people understand the truth about modern agriculture.

“Then, I created The Farm Babe in 2014 to build my own social media ag advocacy platform.”

Miller started with 100 followers and grew her audience by posting regularly, listening to others (including those who disagree with her) and trying to find common ground. “I say, ‘I understand where you’re coming from,’ because I used to feel that way, too. Just because someone is misinformed doesn’t mean they’re a lost cause.”

People are bombarded daily, however, with food-related

claims by celebrities and other influencers. In 2019, Ellen DeGeneres advised 78 million Twitter followers to “Eat less meat. It’s good for the planet, for the animals and you.” Then there’s Kim Kardashian, who was named the “chief taste consultant” in 2022 for Beyond Meat, a Los Angeles-based producer of plantbased meat substitutes.

When Burger King launched a misleading advertising campaign in 2020 for its “Reduced Methane Emissions Beef Whopper,” Miller couldn’t stay silent. The fast-food giant

MICHELLE MILLER STARTED WITH 100 FOLLOWERS AND GREW HER AUDIENCE BY POSTING REGULARLY, LISTENING TO OTHERS (INCLUDING THOSE WHO DISAGREE WITH HER) AND TRYING TO FIND COMMON GROUND.

After learning the truth of modern agriculture firsthand, Miller began debunking the myths she once believed. She started speaking up on Facebook to share what she was learning.

claimed that consumers could enjoy the burger with less guilt because lemongrass was added to the animals’ rations to trim cows’ daily methane emissions by 33%. The ad also featured jokes about cow farts and erroneous claims about beef production’s contributions to greenhouse gas emissions.

“I reached out to Burger King through social media and said, ‘We’re making amazing headway with sustainability and farming,” Miller says. “I invited them to the farm to learn more.”

They accepted, and Miller gave the Burger King crew, including Fernando Machado, chief marketing officer, a firsthand look at the sustainable beef production cycle. “You never know what can happen with just one social media post,” Miller says. “If we work together, we can move mountains.”

Fact-Based Farming Catches On

Providing transparent insights into his farm motivates Venteicher to keep creating videos. His most popular videos are his rebuttals of misinformation, from animal care to agriculture’s environmental impact. His messages have been so well received that followers asked if they could buy merchandise. Venteicher opened an online store with “Fact-Based Farming” shirts, caps and more.

“I try to be authentic by showing the good side and tough realities of dairy farming,” says Venteicher, who originally planned to become an ag teacher. “Sharing videos on social media allows me to combine the best of farming and teaching.”

DAN VENTEICHER’S MOST POPULAR VIDEOS ARE HIS REBUTTALS OF MISINFORMATION, FROM ANIMAL CARE TO AGRICULTURE’S ENVIRONMENTAL IMPACT.

ART OF THE Auction

WITH A METHODICAL CADENCE, AL CONOVER THRIVES ON BRINGING BUYERS AND SELLERS TOGETHER

By Ann Foster Thelen

I’m bid $4,000, will you go $5,000? Thank you, now six. I’m bid $6,000, will you go $7,000?

If you’ve heard an auctioneer’s chant – with its energetic, methodical cadence – you know there is both beauty and art in the profession. It’s in the repetitive sound, the knowledge of what’s being sold and the passion in one’s soul that makes auctioneering equal parts showmanship, style and substance.

Many successful auctioneers have said that purebred livestock auctions produce some of the best professionals in the industry. And that’s Al Conover’s world. His love of purebred livestock, including Angus cattle and Berkshire hogs, and auctioneering was born at an early age.

Today, Al and his wife Jeanne, who live in Baxter, travel from New York to Washington state to Canada, leading highprofile purebred auctions to bring buyers and sellers together. Al’s auctioneering skills have earned him a stellar reputation in a competitive role essential to agriculture and, ultimately, providing high-quality meat products to consumers.

“The purebred auction business provides many opportunities and excitement for all involved,” Al says. “When you’re bringing buyers and sellers together with products of value, I like to refer to

The 2004 National Western Angus Foundation Female Sale in Denver, Colorado, (managed and sold by Conover Auction Service) was the largest sale of its kind in the history of Angus cattle.

Al Conover is a nationally known purebred livestock auctioneer.

Iowa is known for its big red barns. This one at Bonnie Acres Farm might be one of the largest ones ever built in Iowa. It was built in 1931, the same year Berkshires came to Bonnie Acres and where many Champion Berkshires were born.

the auction business as a form of ‘price discovery.’ Buyers determine the worth, and as auctioneers, it’s our job to provide detailed information with integrity to help them make those decisions.”

Family Roots in Berkshires and Auctioneering

The Conover family has been synonymous with raising Berkshire purebred hogs for generations. The love and passion for the breed were woven into Al’s upbringing, and it’s a valued tradition that has stood the test of time.

The Tom and Phyllis Conover Family was the Iowa State Fair’s first “Blue Ribbon Family.” The award was presented in 1964 at the Iowa State Fair Grandstand by Herb Plambeck, WHO Radio. Pictured from left to right: Bruce Conover, Grant Conover, Linda Conover Weldon, Craig Conover, Al Conover, Tom Conover and Phyllis Conover.

“Understanding how our family, especially my grandparents and dad, came to be involved with Berkshires is integral to my story,” Al explains.

In 1912, his grandparents Clifton and Cora Conover purchased a farm near Holstein. Cora was from Scotland and loved how pretty it was in western Iowa. The name “Bonnie” in Scotland means beautiful acres. So, the farm was consequently called Bonnie Acres. Purebred Berkshire hogs were introduced at Bonnie Acres in 1931.

Their son Tom entered the military right out of high school as World War II began. He fought in five major battles in World War II, including being part of the third outfit to arrive at Normandy Beach.

Tom Conover at the 2010 Iowa State Fair driving his Grand Champion Berkshire Gilt.

Al auctions the annual woodcarving sale every year at the Iowa State Fair. It is one of the elite sales of its kind and significant fundraiser for the Fair, with buyers from all over the U.S. in attendance.

He fought in Normandy, Northern France, Ardennes, Rhineland, Central Europe and the Battle of the Bulge.

Tom returned from the war and aggressively started breeding and judging Berkshires, which allowed him to see the breed in many countries and 26 states. Back home, he exhibited Bonnie Acres’ Berkshires at fairs in nine Midwestern states. Yearly sales of the hogs were held in early spring and fall from 1968 through 1983, and that’s where Al’s passion for auctioneering began.

“Hearing the fascinating chant and watching the process of auctioneering at the Berkshire production sales made me want to get into this business,” Al explains of being at his family’s sales. “As long as I can remember, I have always dreamed of being a purebred auctioneer. I was about 10 years old when dad let me drive a tractor alone while we cultivated corn on the farm. I would sit in the tractor all day and pretend I was an auctioneer, working on bid calling.”

By the time Al went to college and attended the Superior School of Auctioneering in Illinois, he had already honed his skills and would use the education to further perfect his craft.

Tom, who passed away in 2022 at age 98, was known as a Berkshire legend. For 23 years, he served on the American Berkshire Association board of directors, including being president for many years. Three Conover generations, including Al, have served on the American Berkshire Association board of directors.

Continuous Learning to Stay Competitive

Livestock auctioneering is a competitive business, requiring those who aspire to be the best to spend extensive time learning, studying, building relationships and having an equal appreciation for those selling the livestock and the buyers.

“I am a student of purebred livestock genetics and their pedigrees,” Al explains. “I’ve spent over five decades traveling across the world to visit purebred Angus and Berkshire herds. Being on top of the livestock’s bloodlines and data has become very important. Being extremely knowledgeable about what I’m selling helps me to produce the best results for my clients.”

Delivering exceptional value for both the buyer and the seller is a responsibility Al doesn’t take lightly.

In recent years, Al and Jeanne have visited 20 countries, such as Scotland, Ireland and England, to learn more about the origins of the purebred livestock they represent. For example, in England, there are 300 registered Berkshires, and they drove across the country to find and see 284 of them. And, in Scotland, they visited many Angus cattle herds.

This hands-on experience is vital to being an expert in the breeds. The purebred breeds are so valuable that Al sold a bull for $580,000 in Nebraska at the Baldridge Performance Angus Bull Sale.

On their way to the Royal Highland Show in Scotland, Al and Jeanne stopped in Iceland to enjoy some breathtaking views of the glaciers and terrain.

Allure of the Angus Breed

Angus is one of the most recognized cattle breeds. They are popular with farmers and ranchers because they are good mothers and are very good at converting their feed into highquality meat.

Angus cattle are known for the high level of marbling in their meat. A lot of marbling keeps the meat moist longer when cooking. And where there’s marbling, there’s tender, juicy and flavorful beef.

The first Angus cattle were brought to the U.S. in 1873, when George Grant imported four Black Aberdeen Angus bulls from Scotland to Victoria, Kansas.

The first great herds of Angus beef cattle in America were built up by purchasing stock directly from Scotland. In a period of explosive growth between 1878 and 1883, nearly 1,200 cattle alone were imported, mostly to the Midwest.

Source: American Angus Association

Al and Jeanne attended the 2006 Royal Highland Show in Ingliston, Scotland (near Edinburgh). Scotland is home to Angus cattle, and the Highland Show is the largest and most prestigious livestock show in Scotland.

The work that goes into sale management and auctioneering to be successful is unbelievable and the travel is extensive.

“The longest time I was away from home was 73 consecutive days, and the most auctions I’ve done in one year was more than 140. If you factor in travel time for each auction, it doesn’t leave many free days,” Al says. In the 1980s, my business had grown so much that I purchased an airplane and hired a full-time pilot. It was a very exciting and memorable era for my business and the purebred industry.”

A Prized Life

On sale day, there’s a lot of pressure for sellers, auctioneers and buyers.

“The buyers are spending significant money and it’s a tense day, so I try to make it a good experience,” Al explains. “Auctioneering and bidding is very competitive because I’m trying to get the person I’m working for the most money

and bidders are trying to buy the cattle as reasonable as they can.”

Beyond the pressure, emotions often run high at auctions. Whether it’s a production sale where sellers are intentionally breeding and selling livestock or a sale where a family might be dispersing their entire herd for economic reasons, it’s emotional. Or if its youth raising livestock for a 4-H project or a family raising livestock, it’s natural for people to feel a strong attachment.

“I got into auctioneering because I believed it would give me an opportunity to be a part of something rewarding and special. And it has,” Al says.

“The purebred livestock business has allowed me to work with many great livestock industry people, auction markets and breeders, including auctioneers, fieldmen and breed leaders – past, present and future. I wouldn’t trade this life; it’s been wonderful.”

Al, auctioneering at the 2022 Iowa Beef Expo Angus Sale in Des Moines. His son Adam, who is Iowa and Missouri’s Regional Manager for the American Angus Association, reads pedigrees.

Jeanne and Al going over details for one of their many sales. Over the years, they have worked together on sale preparations for hundreds of sales.

Auctions for Causes

While purebred auctions are the Conover’s bread and butter, Al and Jeanne put their talents to work with fundraisers for many worthy causes at national, state and county levels.

For years, Al led an Iowa State University auction to benefit those with spinal cord injuries, working alongside former basketball coach Johnny Orr.

He also is the auctioneer for the Iowa State Fair Corn Dog Kickoff and the Sale of Champions. The Corndog Kickoff began 25 years ago. A huge crowd of more than 2,000 people come together annually to bid on over 30 live and 200 silent auction packages. To date, the event has raised $8 million toward Fairgrounds renovations.

During the prestigious Iowa State Fair Sale of Champions, 4-H and FFA exhibitors sell their champion livestock to hometown and national supporters. The animals represent the Grand and Reserve Grand Champions in each of their respective species as selected during the Fair’s livestock show. The Iowa State Fair features one of the largest livestock shows in the world and winning a class – let alone showing a champion animal – is highly coveted.

“I got into auctioneering because I believed it would give me an opportunity to be a part of something rewarding and special. And it has.”

Al, Johnny Orr (former Iowa State University men's basketball coach) and Jeanne at the Iowa State Fair Sale of Champions luncheon.

Al and Jeanne were honored as Grand Marshalls at the 2012 Jasper County Fair. The duo was instrumental in organizing and sponsoring the livestock judging contest along with selling and clerking the annual 4-H and FFA livestock auction for more than 20 years.

Al is always talking to clients about selling their purebred livestock or buying new genetics for their herd.

"SWEET TOOTH" "SWEET TOOTH"

TOUR OF IOWA

Chocolates and sweets bring people together, and each Chocolate Storybook item is designed to be a masterpiece in the art of gifting.

TOOTH" TOOTH"

INDULGE CRAVINGS WITH HANDCRAFTED CHOCOLATE CREATIONS

By Ann Foster Thelen

I f foods were a love language, chocolate would be near the top of favorites. From delightful morsels nestled in heart-shaped boxes for Valentine’s Day to foilwrapped eggs in Easter baskets, chocolate delightfully spells adoration for kids and adults. With studies showing that feelings of love can come from sweets, it’s easy to be head over heels for the perfect indulgence.

When it comes to chocolate, there is a lot to love in Iowa. Luxurious and velvety chocolate confections are made by hand in many on-site kitchens and then shipped worldwide. While Iowa is known for its leading role in agriculture and food production, the Hawkeye State also has claims to fame with local chocolates starring in Academy Award gift baskets and Grammy Award swag bags. At Iowa State University, chemical engineers even hone their skills by learning about chocolate – from raw to finished products.

If you’re looking for a divine reason to road trip across Iowa this year, satisfy your sweet tooth by visiting some of the state’s iconic candy shops. Hearts will race with anticipation to arrive at each delicious stop!

DREW’S CHOCOLATES DEXTER

In 1927, Helen Drew began making and selling her black walnut fudge from her kitchen using a recipe she received from relatives in New Hampshire. Word spread quickly about the scrumptious fudge because the main highway between Des Moines and Omaha ran directly through Dexter. As the business grew, Helen expanded to the basement of her home, making caramels, fudges, toffee, nut clusters and real fruit creams. Fresh cream, eggs, walnuts, strawberries and raspberries were purchased from local farmers, and the legendary Iowa candy shop Drew’s ForkDipped Chocolates was born.

Over the years, the shop has sold its sweet treats to many famous people. Bonnie and Clyde purchased 1 pound of chocolates for 29 cents before their famous Dexter shootout in 1933. Lawrence Welk, Johnny Carson, John Wayne and Cloris Leachman were customers. Clint Eastwood received several boxes of Francesca’s Passion while filming the Bridges of Madison County in Winterset. First Lady

Barbara Bush personally sent a thank you note from Air Force One.

Jason Adams, a seventhgeneration chocolatier, explains the century-old family business has remained in the original location using original recipes. The chocolate is made on mostly original equipment, including copper kettles, stainless steel dipping machines, marble tables and a crank soft center machine.

“The secret to the impeccable taste is pure Swiss chocolate and just a handful of simple ingredients. Our continued proactive approach to quality over the years has given us a long history of repeat customers from all over the U.S.,” he says. “It is a tremendous joy to meet generations of families and to hear their favorites.”

The shop will average 70 customers a day. The dark sea salt caramels, milk, coffee and deluxe

assortments constantly sell out. To keep pace with demand, 12 hours is a normal workday, and Drew’s can easily go through 80 pounds of chocolate daily.

Two signs at Exits 97 and 100 off Interstate 80 direct travelers to chocolate heaven. The shop is along White Pole Road, a 26mile scenic and historical byway that runs parallel to Interstate 80 and connects the communities of Dexter,

Stuart, Menlo, Casey and Adair. More than 500 painted white poles dot the hillsides and invite passersby to enjoy the view, explore Americana and take home some chocolates.

“Once people taste the goodness of real chocolate, they always come back for more,” Adams says.

CHOCOLATE STORYBOOK

WEST DES MOINES

Since 1985, Chocolate

Chocolate Storybook owners Tom and Meg Shearer, along with daughter Sabrina (center), make chocolate-covered bacon.

Storybook has been a beloved destination for delicious handmade chocolates and unique gifts. Chocolates and sweets bring people together, and each Chocolate Storybook item is designed to be a masterpiece in the art of gifting. With their Grand Avenue storefront fashioned after European chocolate shops, especially those in Switzerland, the original owners sought to bring that flair home to Des Moines.

“When people walk in, the first thing they comment on is the wonderful smell of chocolate,” explains Meg Shearer, who has owned the business since 2000 with her husband Steve.

“We want our customers to have an unforgettable experience by selecting individual chocolates from our glass cases to fill the perfect holiday box or to sit and enjoy a delicate treat.”

A quaint-sized candy kitchen on the property includes an enrobing machine that tempers chocolate. The equipment creates a precise process that ensures an end product with a consistent weight, uniform thickness and perfect finish.

“Pure chocolate must be tempered or brought to a temperature that will allow it to set up. When we’re enrobing chocolates, we melt the chocolate to 100 degrees F,” Meg explains. “Then we cool it down by adding blocks of solid chocolate to get it to about 83 degrees F. Then, we slowly bring

the temperature back to 90 degrees F to allow the crystals within the chocolate to set.”

Caramel – a favorite ingredient in many of Chocolate Storybook’s candy – is melted in a large, copper kettle over an open flame. It’s the traditional, time-honored way of making caramel. The caramel is then turned out onto marble slabs and cut into pieces or piped onto fresh pecans for their delectable turtles. For Valentine’s Day, fresh strawberries coated with homemade chocolate are customer favorites.

Their wildly popular cotton candy is produced at a larger facility in Des Moines.

Seventh-generation chocolatier, Jason Adams, individually fork dips each sweet treat.

Photo credit: Chocolate Storybook

“We have cotton candy customers all over the U.S., even some in France, Dubai and other countries,” Meg says. “We also do private labels for Universal Studios.”

Selling local food items is also important to the business, which are often available for gift boxes. It’s not uncommon to find Maytag Blue Cheese, Amana sausage, Iowa Smokehouse products or Almost Famous popcorn to pair with high-end chocolates.

“I grew up on a large cattle, corn and soybean farm in Madison County, and my sisters and I still own the farm,” she says. “We know the value the farmer plays in what we do. Chocolate often has soy in it because

it’s an emulsifier. Ag is vital to anything that we’re producing for food.”

THE MARION CHOCOLATE SHOP MARION

In 2021, Ben Davis was serving full time in the Iowa Army National Guard with a looming job transfer 90 miles away but wanted to stay closer to home and his family. His wife Katy, who works as an occupational therapist, showed him a Facebook post announcing The Chocolate Shop in Marion was for sale. The rest is history, and that same year, the couple became the fifth owners of the business, and The Marion Chocolate Shop was born with a slight change to the shop’s name.

“We pride ourselves on creating and selling classic confections for all occasions,” Ben explains. “We make all our creams, caramels, truffles, toffees and gourmet hot fudge inhouse. We cook everything in our kettle or copper pot, cut and coat by hand, and package fresh for sale to our customers.”

Because of the local production, The Marion Chocolate Shop can create unique flavors, new creations and special treats.

“One of my favorite things we make are buttercreams – a type of European, old-fashioned chocolate,” he says. “We also make products like peanut clusters and coconut haystacks. If you can

imagine an old-fashioned chocolate shop, that’s what you’ll find at our store.”

The Marion Chocolate Shop’s kitchen is at the back of the building and the retail space is in the front. From being made to appearing in the display cases, the bites of bliss travel about 40 feet.

“I’m always working to create new things,” Ben says. “Just in time for the late winter and spring holidays, we’ll have our same popular products but also some new flavors and fresh concoctions. One of the best things about this business is celebrating with people and making someone’s day brighter with a memorable piece of candy.”

MORE

CHOCOLATEY CHOCOLATEY

POINTS OF INTEREST

PALMER’S CANDY SIOUX CITY

Started in 1878, Palmer’s Candy is one of the country’s oldest candy companies, originally selling hand-dipped boxed chocolates, penny candy, gumdrops and marshmallows. In 1923, the company introduced its Bing candy bar, which came in four flavors: maple, vanilla, pineapple and cherry. The Cherry Bing is still produced by hand and remains a Midwest regional favorite. Today, their state-of-the-art facility in Sioux City churns out candies, nuts, munchies and chocolates. The Old Time Candy Shoppe is located close to Interstate 29 and contains a museum decorated with old pictures and antique advertising and packaging.

BETTY JANE CANDIES DUBUQUE

Since 1938, Betty Jane Candies has provided

Iowans with fine homemade chocolates and candies. Betty Jane Candies was named one of the top chocolate shops in the country by Taste of Home magazine. In 2013, People magazine selected their gremlin candies (pecans and caramel covered in chocolate) as Iowa’s top culinary gift. Their chocolates have also been included in Academy Award gift baskets and Grammy Award swag bags.

MOUNT VERNON CONFECTIONS

MOUNT VERNON

Located in The Sweet Factory, each truffle at Mount Vernon Confections is handmade, one at a time. Choose from nearly a dozen varieties, including dark raspberry, classic dark chocolate and Grand Marnier dark chocolate. They also sell chocolate pigs, corn and barns as well as handmade ice cream using fruit from the family’s farm.

Detour

to these other delicious destinations

Chocolate Haus Amana

Main Street Sweets Cedar Falls

Piper’s Grocery & Homemade Candies Chariton

Lagomarcino’s Davenport

Beaverdale Confections Des Moines

Chocolaterie Stam Des Moines

Monastery Candies Dubuque

Kalona Chocolates Kalona

Shameless Chocoholic Le Claire

Goodies Handmade Candies Okoboji

Win a $100 gift card to The Chocolate Storybook for sweet treats of your choice. Visit iowafood andfamily.com/ contest/chocolatestorybook and enter to win.

Photo credit: Chocolate Storybook

Katy and Ben Davis, owners of The Marion Chocolate Shop.

Tracy Grapes, a Marion Chocolate Shop employee, at work.

By

Drones are being used to monitor produce left behind after harvest as a way to combat food waste.

Eat, Drink &

be techy

New technology often makes headlines, with topics like health care advances and space exploration claiming the spotlight. But innovation is also essential in providing a safe, sustainable and nutritious food supply. Many advances are happening here in Iowa, an epicenter of farming and food production.

Darcy Dougherty Maulsby

Transforming Corn into Protein

Sometimes ag technology almost seems like magic, especially when it involves beneficial microbes and fermentation. CJ Bio America, located near Fort Dodge, harnesses this powerful biochemistry to make feed-grade amino acids, which nourish hogs and poultry that help supply food across North America and beyond.

Producing this high-quality protein in pork and poultry starts with Iowa-grown corn. After the dextrose from corn is extracted at the Cargill plant near Fort Dodge, the liquid corn sugar is piped next door to CJ Bio America. The dextrose is used in the microbial fermentation process to produce amino acids, the building blocks of protein.

“Mammals don't produce essential amino acids on their own, so they must be supplied through the diet,” says Luke Palmer, director of environmental, social and governance (ESG) at CJ Bio America’s Fort Dodge plant. “The right amino acids allow animals to produce lean muscle mass. This equates to more meat to help feed a growing global population.”

Your body needs 20 different amino acids to function correctly, including nine essential amino acids that must be consumed through the food you eat, such as beef, eggs and dairy. Livestock nutritionists and feed mills include amino acids to create nutritious, balanced diets for hogs, chickens and other livestock.

Producing feed-grade amino acids involves a highly technical, green, sustainable production system at CJ Bio America. In addition, replacing a portion of livestock’s dietary protein with amino acids cuts the amount of nitrogen the animals excrete into the environment, Palmer says. This helps keep nitrogen on fields where it can nourish crops, instead of entering waterways.

“Animal agriculture offers a fantastic way to add value to the corn that Iowa farmers grow. We’re proud to play a role in helping people enjoy a more nutritious diet and a higher quality of life,” he adds.

CJ Bio America team members

Todd Anderson (left), external relations coordinator, and Luke Palmer, director of environmental, social and governance.

“MAMMALS DON'T PRODUCE ESSENTIAL AMINO ACIDS ON THEIR OWN, SO THEY MUST BE SUPPLIED THROUGH THE DIET.”

LUKE PALMER, CJ BIO AMERICA ESG DIRECTOR

ISU’s Food-Waste Prevention Research Uses Drone Technology

Along with improving food production, technology can also limit food waste. Scientists in Iowa State University’s (ISU) Department of Agricultural and Biosystems Engineering are studying how drones can help control food waste in sweet potato fields, thanks to research funded by a $300,000 two-year grant from the Walmart Foundation.

“Some produce gets left behind in the field due to the way the harvesting takes place,” says Dr. Dirk Maier, referring to the large, mechanized systems used to harvest sweet potatoes in North Carolina.

Maier, ISU Professor Lie Tang and their graduate students are using drones to study the number of sweet potatoes left after harvest.

“There are a lot of perishable crops, including vegetables of all kinds, that are grown in the U.S., and a substantial amount of those are left behind in the field or lost as a result of the supply chain quality checks, spoilage, lack of cooling and so forth,” Maier says. “As food production resources become more expensive and valuable, you like getting as close to 100% off the field as possible. Utilizing

what is otherwise left behind controls food waste in general, reduces the carbon footprint and can help lower costs.”

As this project continues, the team will be able to determine how worthwhile it can be to venture back out to fields and collect the produce that has been left behind. “Once we can do this with sweet potatoes, there is no reason we can’t do it with other perishable foods, like tomatoes, lettuce and other high-value crops,” Maier says.

Landus Innovation Center

Sometimes food and farming technology advances occur in the heart of the city. Landus, Iowa’s largest farmer-owned grain cooperative, took a big step in 2022 when it opened its Innovation Connector in downtown Des Moines.

“Ag innovation is moving fast,” says Matt Carstens, president and CEO of Landus. “Our Innovation Connector fosters collaboration among farmers, technology companies and consumers to create a more sustainable future.”

Consumers, city leaders and elected officials can see ag technology that’s available to farmers, plus the Innovation Connector allows people to learn more about modern food production.

Landus opened its Innovation Connector in downtown Des Moines in 2022.

“A SUBSTANTIAL AMOUNT OF

CROPS ARE LEFT BEHIND IN THE FIELD OR LOST AS A RESULT OF THE

CHAIN

SPOILAGE, LACK OF COOLING AND SO FORTH.”

DR. DIRK MAIER, PROFESSOR AT IOWA STATE UNIVERSITY

Iowa State University’s Department of Agricultural and Biosystems Engineering uses drones to study food waste in sweet potato fields.

“One of the most popular companies that people interacted with this past year through the Innovation Connector was Midland Co., a land-based seafood company located in Iowa,” says Mary Bendickson, chief of staff at Landus. “They’re raising sustainable shrimp using innovative, algae-based, recirculating aquaculture systems (RAS).”

Thanks to RAS, microorganisms capture nutrients and carbon from the air, leaving the water purified and oxygenated through a one-step wastewater treatment system. The nutrient-dense algae can be used to fertilize farmland. It makes this system one of the most sustainable forms of aquaculture today.

In addition, Landus is partnering with Des Moines Water Works, Iowa’s largest drinking water utility, to demonstrate how modern agriculture and improved water quality can coexist. In 2022, the two organizations created “Plots in the Park,” where the public can see corn, soybeans and cover crops planted and grown in Des Moines Water Works Park, a 1,500-acre recreation destination.

“These efforts are all about using technology to support sustainable farming practices,” says Dan Bjorklund, the agronomy and precision ag lead for Landus. “The innovation that’s coming into agriculture is absolutely amazing.”

MATT

Through collaborative efforts, modern agriculture and improved water quality can coexist.

Souper Soups

WARM UP WITH COZY BOWLS OF COMFORT

By Ann Foster Thelen

A perfect bowl of soup on a cold or snowy day is like an instant hug for the mind and soul. With warm broth and a flavorful blend of herbs and spices, soups make the ideal comfort food. These cozy, dreamy soups are packed with healthy proteins and a bounty of colorful vegetables, which are sure to brighten the dreariest of winter days. Knowing that Iowa’s farmers had a hand in creating these wholesome foods makes every spoonful something to sip, savor and celebrate.

TUSCAN BEEF MEATBALL AND WHITE BEAN SOUP

Meatballs

• 1 pound ground beef (80% lean or leaner)

• ½ cup minced onion

• 1/3 cup seasoned dry breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 egg, beaten

• 2 tablespoons chopped fresh parsley leaves

• 1 teaspoon minced garlic

• ½ teaspoon salt Soup

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 medium carrots, diced

• 2 tablespoons minced garlic

• 8 cups beef broth

• 1 Parmesan cheese rind (3 to 4 inches)

• 2 small sprigs fresh rosemary

• 2 small sprigs fresh thyme

• 1 cup dry farro

• 2 cans (15 ounces each) cannellini beans, drained and rinsed

• 2 cups fresh chopped kale, ribs removed

Serving Suggestion

• ½ French baguette, cut into 16 slices, ¼-inch thick

• 1/3 cup finely grated Parmesan cheese, additional for garnish

Combine all meatball ingredients in large bowl; mixing lightly but thoroughly. Roll beef mixture into 48 small meatballs, about ½-ounce each. Cover and refrigerate.

Preheat oven to 350 degrees F. Place baguette slices on shallow-rimmed baking sheet. Sprinkle slices with Parmesan cheese. Bake 8 to 9 minutes until cheese is melted and begins to brown. Set aside to cool.

Heat oil in 5-quart stockpot over medium heat until hot. Add onion, carrots and garlic; cook 5 minutes or until vegetables are soft. Add broth, rind, rosemary and thyme and bring to a boil. Gently add prepared meatballs, farro and beans to stockpot. Reduce heat to simmer; cook 20 to 25 minutes or until farro is soft and meatballs are cooked through, stirring occasionally. Remove herb sprigs and rind. Skim fat, if desired. Stir in kale and cook 5 minutes. Season with salt and pepper, as desired. Serve with Parmesan baguette slices and additional Parmesan cheese, as desired.

SAUSAGE TORTELLINI SOUP

• 1 pound ground Italian sausage

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 28 ounces crushed tomatoes with basil and herbs

• 32 ounces chicken broth

• 10 ounces refrigerated cheese-filled tortellini

• 3 cups fresh spinach

• 2/3 cup heavy cream

• salt and pepper

Brown sausage. Stir in onion powder, garlic powder, tomatoes with its juices and chicken broth. Bring mixture to a boil. Stir in tortellini; let boil for 5 minutes.

Stir in the spinach and heavy cream. Season with salt and pepper, if desired.

Photo and recipe credit: Iowa Pork Producers Association

Photo and recipe credit: Iowa Beef Industry Council

SHRIMP RAMEN NOODLE SOUP

• 2 tablespoons olive oil, divided

• 1½ pounds shrimp, peeled and deveined

• ½ cup onions, chopped

• ¾ cup carrots, chopped

• ¾ cup red bell peppers, chopped

• 2 cups bok choy, cut into 1-inch pieces

• 2 teaspoons fresh ginger, grated

• 4 cloves garlic, minced

• 6 cups low-sodium vegetable broth

• 1 tablespoon sriracha

• 3 tablespoons tamari

• 2 tablespoons brown sugar

• 2 tablespoons lime juice

• 3 (3-ounce) packages ramen, seasoning packets discarded

• 4 large soft-boiled eggs

• fresh cilantro

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add shrimp and season with salt and pepper. Cook 1-2 minutes on each side, until firm and pink. Set aside.

In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onions, carrots, peppers and bok choy. Cook 3-4 minutes, then add ginger and garlic.

Add broth, sriracha, tamari, brown sugar and lime juice. Stir until combined and bring to a boil. Reduce heat and allow to simmer 8 minutes.

Add the ramen noodles and shrimp. Cook for 2-3 minutes, until noodles are tender. Garnish with eggs and fresh cilantro.

Photo and recipe credit: Iowa Egg Council

CUBAN BLACK SOYBEAN SOUP

• 2 tablespoons olive oil

• 1 cup onion, diced

• ¼ cup green pepper, diced

• ¼ cup celery, diced

• 1 cup smoked ham, diced

• 2 cloves garlic, minced

• 2 (15-ounce) cans black soybeans, not drained

• ½ teaspoon red pepper flakes

• ¼ teaspoon ground cumin

• 2 pinches dried oregano

• 3 cups low-sodium beef broth

• 1 teaspoon salt

In large saucepan over mediumhigh heat, heat oil. Add ham, onion, green pepper and celery. Cook, stirring frequently, until vegetables are almost tender, about 3-5 minutes. Add garlic and cook another minute. Add remaining ingredients. Heat to boiling, then reduce to a simmer and cook 45 minutes. (If soup gets too thick, add more water or broth as needed.)

and recipe credit: The Soyfoods Council

Photo

TURKEY AND SWEET POTATO CHILI

• 1 pound ground turkey

• 1 medium onion, diced

• 4 cloves garlic, minced

• 2 tablespoons olive oil

• 1 medium sweet potato, peeled and diced into ½-inch pieces

• 1 large red bell pepper, cored and diced

• 2 tablespoons tomato paste

• 1 teaspoon cumin

• 1 tablespoon chili powder

• ½ teaspoon oregano

• 28 ounces crushed tomatoes

• 1 (15-ounce) can black beans

• 1 (15-ounce) can kidney beans

• 1½ cups water

• 1 teaspoon salt

• ½ teaspoon pepper

• ½ cup fresh cilantro, torn

Heat olive oil in a Dutch oven over medium-high heat until just smoking.

Add onion and sweet potato and cover. Cook over medium-high heat until vegetables are softened. Once softened, add pepper and stir in tomato paste, garlic, cumin, chili powder and oregano.

Add ground turkey, breaking it up with a wooden spoon and cook until lightly browned. Stir in crushed tomatoes, black beans, kidney beans and water. Allow the chili to simmer for about 40 minutes.

Season with salt and pepper; garnish with cilantro and green onions.

To serve, top each bowl of chili with sour cream, grated cheddar cheese and tortilla chips.

Photo and recipe credit: Iowa Turkey Federation

investing in the land

COVER

CROPS

LEAD TO BETTER SOIL AND WATER

BY JOSEPH HOPPER

The end of fall harvest doesn’t always mean an end to growing crops in Iowa farm fields. There are crops seeded right after harvest or even later, which are typically grown until right before spring planting. These are called cover crops. Unlike cash crops, such as soybeans and corn, cover crops are grown for their significant benefits to the land and water.

“We plant cover crops to have something growing year-round that holds the soil and nutrients in place,” says Cassie Cannon, who farms with her husband near Prairie City. “On an empty field without cover crops, the soil will shift when it rains and the wind blows. Over time, the soil will leave that field.”

Why Farmers Plant Cover Crops

What do a Swiss Army Knife, a blanket and clothing have in common? They are all analogies used to explain what cover crops can do for the soil. There is a vast array of different cover crops farmers can select.

“Water quality is probably our number one benefit from cover crops,” says Chuck White, who farms near Spencer. “Cover crops sequester nutrients, especially nitrogen, and keep that nitrogen from moving through the soil and into streams and eventually into the Gulf of Mexico. We don’t want to lose nitrogen because it’s vital for crops like corn and soybeans.”

“I

Rye, wheat, barley and oats are known as nutrient scavengers, holding onto the essential nutrients farmers need when it’s time to grow next year’s primary crop.

Cover crops can make a big difference in combating two challenges farmers face each year: weeds and pests.

CHUCK WHITE

Cover crops, like rye (pictured above), have been proven to increase soil water during the summer.

Making Soils Sponge-Like

Cannon explains how she teaches the benefits of cover crops to young schoolchildren, using a brick, a sponge and a little bit of water.

“The brick is hard, like soil that has been worked and compacted year after year,” Cannon says. “The sponge acts like soil with root holes and wormholes. When you pour water on a brick and sponge, the water rolls off the brick – that’s similar to how water and soil can move off a field during a heavy rain. The sponge absorbs most of the water, keeping the soil in place and holding the moisture for when the crops need it. We’re trying to get our soils more sponge-like.”

How Farmers Plant Cover Crops

Although cover crops provide great benefits, adopting them in a farming operation can pose challenges. Cover crop seeds can be planted by aerial application – with an airplane or unmanned aerial vehicle – but rainfall is necessary after planting to germinate. Seeds can also be planted more traditionally by a planter or drill but often require farmers to adjust existing equipment and purchase or build new equipment to get the job done.

“It’s taken a lot of trial and error and experimentation,” Cannon says. “We are currently using a rolling harrow, which scatters the seed in a special row. The rolling harrow then comes and picks up the debris from harvest and covers the seed with the debris. Over the past decade, we’ve had to invest in something different to see what works better.”

To implement cover crops, they must be planted in the middle of a very busy harvest season. It takes extra labor, more fuel, different equipment and purchasing seed, plus doing these extra things before the ground freezes. There are a lot of incentives for cover crops, but it also takes another commodity – time.

Although cover crops provide great benefits, adopting them in a farming operation can pose challenges. Cover crop seeds can be planted by aerial application – with an airplane or unmanned aerial vehicle – but rainfall is necessary after planting to germinate.

“At the Iowa Soybean Association’s (ISA)

Research Center for Farming Innovation,

we are optimistic that farmers can realize a profit or yield advantage for cover crops,” says Scott Nelson, ISA senior field services manager. “Cover crops have been proven to increase soil water during the summer as cover crop residue acts like drinking straws for the soil.”

“I’m happy we plant cover crops, and I appreciate anybody willing to do their part for conservation, whether it’s building terraces, adding prairie strips or planting cover crops. All these things help to keep the soil and nutrients in place.”

CASSIE CANNON

“It’s like college; to apply for a scholarship, you must fit into specific parameters and a timeline,” Cannon explains. “The same is true with cover crops. There have been many years where we’re planting at midnight, trying to get them in by a certain date so we can qualify for incentives to offset the extra costs for planting. In addition, there is a lot of data to measure, including water quality and the soil composition.”

Continuing to Grow

Incorporating cover crops onto the farm is becoming more accessible each year with new research, information and assistance, thanks in part to the work of pioneering early adopters like White and Cannon. The total number of Iowa acres with cover crops is growing, and both farmers say it’s a reason to be optimistic.

“I’m happy we plant cover crops, and I appreciate anybody willing to do their part for conservation, whether it’s building terraces, adding prairie strips or planting cover crops. All these things help to keep the soil and nutrients in place,” Cannon says. “I want the same soil to be here when my sons are farming this land, and one day, when my grandkids farm it.”

White adds, “As a farmer, I believe that we need to continually work to improve our soils and leave them better for the future farmers of America and American consumers.”

Key Cooperative adds equipment

Agriculture cooperatives have a long history of using their member-pooled resources to purchase specialized equipment to keep farmers profitable while achieving environmental stewardship goals. Key Cooperative’s newest purchase is a Crustbuster 4740 Drill, which allows them to offer custom cover crop planting for farmers.

“More of our member growers and owners are asking for this service,” says Brent Deppe, Key Cooperative agronomy manager. “As cover crops continue to gain popularity because of the soil benefits, we want to provide this offering as a full-service retail ag co-op.” Deppe says his team did a fair amount of research to select the equipment and a few special technologies to ensure the best service. Since introducing the service in the fall, he says it’s been a great experience.

tried different seedings, types and mixes. Oats and rye grain are the two primary crops we applied in the fall; some people tried turnips, tillage radishes or rapeseeds.

- Brent Deppe

labor fuel equipment seed

COVER CROP IMPLEMENTATION NEEDS

“We

We’ll continue to learn more about what works best in Iowa’s fields and yields benefits for farmers and soil health.”

Winter Storm Harkens Wisdom of Energy Diversification

IT’S TIME TO HARNESS A HOMEGROWN IOWA

By Aaron Putze, APR

FUEL

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.

I t was January 1982 when the perfect winter storm descended upon our northwest Iowa farm. A thick layer of ice arrived first, followed by snow and strong winds. I remember peering through the frost-covered windows of the farmhouse as an 11-year-old, mesmerized by the blinding whiteness and intimidated by the wind’s wicked howls. Keeping the livestock fed, watered and bedded was a priority as the ice and snow thickened and wind chills plummeted.

Within hours of the storm’s arrival, exposed and defenseless power lines led to outages. In a blink, we were without electricity, running water, and, worst of all, flushing toilets. As the cold pressed into the farmhouse, we retreated to the basement and took refuge alongside a gas stove once the possession of my grandparents. Pressed into immediate duty, it offered muchneeded warmth and heat for cooking, while an oil lamp given just a week earlier as a Christmas gift provided light for reading and endless games of UNO and Monopoly.

Eventually, the storm passed, and power and functioning toilets were restored. The gas stove, which prior to the storm had primarily served as a tabletop for spare parts and empty ice cream pails, was transformed into a revered member of the family.

Today, it remains in the very same spot where it cooked and literally saved our bacon 40 years ago.

Lessons Learned During the Storm

Three important lessons were learned during that memorable winter storm. First, never take running water and flushing toilets for granted. Second, purchase every parcel of real estate you can on your first three trips around the Monopoly board. And always have options when it comes to energy.

We would do well to keep the last lesson in mind as we take inventory of the present and future of our quality of life and national security. This includes the immediate and long-term benefits of homegrown fuel derived from soybeans.

Wind power took root in Iowa beginning in the early 1980s. Today, more than half of the state’s generated electricity comes from wind, helping power cities, homes and businesses in and beyond Iowa. Despite this success, the industry (much like solar) is challenged by significant startup investments and the need for large amounts of land (including developing on prime farm ground). Energy output is also limited and unreliable due to the fickleness of wind and sunshine.

As attention shifted over the past decade to reducing greenhouse gas emissions (GHG), the electric vehicle (EV) industry has exploded. Extensive marketing and generous federal incentives have electrified everything from public transit fleets, sports cars and school buses to garbage and pickup trucks. In California, EVs accounted for nearly 10% of new vehicle purchases in the first half of 2022.

As the EV market matures, so is the conversation regarding its pros and cons. Batteries needed to power EVs require materials sourced from countries not especially friendly to America. Battery charging strains already overburdened power grids, increasing the potential for rolling brownouts and calls for voluntary rationing of daytime energy consumption. Fires involving EV batteries burn super hot, posing a threat to life and property. Battery disposal, lack of charging stations and mileage variability per charge are also concerns, as is the fact that electricity needed to charge EVs often comes from natural gas, coal, petroleum and nuclear.

Harnessing Homegrown Fuel

More recently, homegrown energy made from Iowa soybeans has been making headlines and for a good reason. Increasing our nation’s energy independence while reducing GHG emissions is a potent combination. Biodiesel, renewable diesel and sustainable aviation fuel derived from soybeans are perfect examples of the ingenuity and resourcefulness of farmers.

Soybeans are comprised primarily of oil and protein. For decades, soybeans were mainly grown and processed for the meal, a protein-rich ingredient ideal for poultry, pig, dairy, beef and fish feed. In the 1980s, America was awash in soybean oil because demand for it paled compared to the meal. So,

soybean farmers self-funded research to develop a market for the oil. Those investments gave rise to biodiesel, ideal for heat generation and powering trucks, semis, marine vessels and other heavy-duty equipment.

More recently, soy-based renewable diesel and sustainable aviation fuel have taken flight. Proponents of these fuels refer to them as “cleaner, better, now” because they’re currently available in large quantities and proven to reduce GHG emissions by at least 50% compared to petroleum diesel (soybean oil, specifically, reduces GHG by 66%!).

As more companies, airlines and municipalities pledge to aggressively reduce GHG emissions, Iowa is uniquely poised to help fulfill this goal. Iowa ranks second nationally in soybean production and first in low-carbon biodiesel production (the state’s 11 biodiesel plants produce nearly 350 million gallons or almost 20% of total U.S. production). More plants are planned and under construction. In 2021, the biodiesel industry generated 6,513 full-time equivalent jobs in all sectors of the

Iowa economy and $450 million in household income.

Finding a home for soybean oil also positively affects livestock farmers and food prices. Adding demand for soy-based fuel increases the amount of soybeans processed. This demand increases the supply of soybean meal, thus reducing a key input cost for livestock farmers. In turn, this positively impacts the price you pay for chicken, milk, pork, beef, turkey and fish.

As discussions intensify regarding energy and the environment, we all benefit from using more homegrown biofuels. They’re readily available, burn cleaner, create jobs and benefit food prices. Their use also enhances our nation’s security, generates value-added markets for Iowa’s farm families and diversifies America’s energy portfolio.

As I learned a long time ago in the midst of a raging blizzard, having energy options is indeed a very good thing (even better when those options are renewable and produced by Iowa farmers!).

Snow blankets a barn located on Aaron Putze’s childhood farm near West Bend (Palo Alto County).

FARMERS CONS U SUPPORTMERS

TRUST IN FARMER PERFORMANCE AND KNOWLEDGE OF WHERE FOOD COMES FROM SHINE THROUGH IN THIS YEAR’S CONSUMER PULSE SURVEY.

By Lydia Zerby

The relationship between consumers and agriculture is continuously evolving. The Iowa Food & Family Project’s (Iowa FFP) mission is focused on connecting consumers with timely and accurate information about modern agriculture and making connections to food. According to Iowa FFP’s latest Consumer Pulse Survey, consumers trust farmers to protect our air, soil and water while caring about how the food they eat is grown and raised.

Now in its 10th year, the survey gauges attitudes toward agriculture, perceptions of Iowa FFP and food behaviors. Survey findings give a pulse on perceptions as well as shape Iowa FFP content, events and activities.

The November 2022 survey fielded 652 consumers with 323 being connected to Iowa FFP through a Fresh Pickings eNewsletter subscription. Respondents’ age groups, income levels, education levels and geographic regions closely follow the state’s population.

VIEWS

OF IOWA FOOD &

PROJECT

81%

of Iowa FFP subscribers believe the

Iowa FFP’s focus on telling the authentic story about Iowa’s agriculture industry received a top performance rating from survey respondents.

FAMIILY

initiative is a trustworthy source of information, compared to 73% of the general population.

9 out of 10 consumers purchase their groceries in-store.

QUALITY, PRICE & SAFETY

top the list as the most important food purchasing factors.

1 IN 2

consumers indicate that sustainability is important when grocery shopping. Sustainability is important to consumers because they believe it is important to continue food production for future generations while protecting and preserving the environment.

The most influential items on food labels were found to be nutrition facts and ingredients.

61%

think about how the food they eat is grown and raised, up from 56% in 2020.

6 in 10 say they are knowledgeable about Iowa farming and agriculture.

“EXCELLENT” & “GOOD” ratings for farmer performance in protecting our air, soil and water have jumped from 54% to 72% over the past four years.

MORE THAN

90%

of consumers agree that Iowa farmers are on the right track when it comes to food safety, innovative technology and building strong communities.

Win a $100 gift card to Hy-Vee to purchase grocery essentials. Visit iowafoodandfamily.com/ contest/hy-vee-grocery and enter to win.

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.

Sprouting Life

THE MANY PARALLELS BETWEEN

AND PARENTING

By Erica Lain

Growing up, my brothers and I always got to pick our birthday dinner. It was more of a highlight of our special day than the presents were, and I had a go-to meal. My menu was always a home-raised Sutton Farms ribeye steak, mac and cheese, cottage cheese and a big glass of milk. As you can tell, my beef-raising family is not prejudiced toward other types of cows; we enjoy supporting our neighboring dairy industry.

My husband Kenton and I now have a 14-month-old son, Jensen, who is running circles in our house. We have fully adapted to parent life and don’t stress the small things nearly as much. However, making sure we have the proper diet for Jensen, including essential nutrients, is something I think more about than ever before. As a mom, I pay more attention to what’s in my food. The ribeye birthday meal that I loved growing up – because it tasted so good – is still a great choice for my family. Beef contains many healthy ingredients, including calcium, fat, folate, iron, protein, carbohydrates and zinc. It is a wonderful food for toddlers, children and adults.

Many different ingredients go into a healthy toddler’s diet, and luckily, Iowa’s farmers provide what our little ones need. From

AGRICULTURE

locally raised meats and produce to other nutritious proteins, we’re all lucky to live close to flavorful and responsibly raised food.

Connections Between Children’s Needs and Agriculture

Beyond the idea of our children having needs and Iowa agriculture meeting them, I believe there is a much deeper connection between the two. When I think about it, there are many literal and metaphorical parallels.

One of the most important steps in raising corn or soybeans is proper timing and placement of seed. Frequently, I have watched my brothers and husband step behind the planter and measure to the nearest one-tenth of an inch to ensure proper placement of corn seeds. All seeds are placed in the right spot and at the right time. It is no different for a baby. They are sewn into their mother’s womb at just the right place and time. Then with plenty of love and sunlight, they fill our lives with a bountiful harvest of joy.

Before harvest can happen, plants must grow. To grow, plants need a good foundation. The soil must provide the nutrients required for a healthy plant to thrive. Farmers

and others involved in agriculture devote their lives to the science of sustainably and adequately building fertile soil. Parents must have the same devotion to providing strong foundations for our children – an environment that allows them to learn and grow into the best version of themselves.

Flourishing Through Challenges

One of the most stressful times of the year is when plants emerge from the soil. So much of their future potential is determined in those early days. It never fails; Kenton worries when newly sprouted corn plants hit an “ugly stage.” When a corn plant switches from drawing nutrients from the seed itself to drawing nutrients up through its roots, it typically shows stress above

ground. We call this the ugly corn stage. Nothing is wrong with the plant other than it is changing and developing.

The same goes for our children. I remember those stressful nights when Jensen was going through a growth spurt or sleep regression. We must not forget that’s when they learn, grow and develop. And when they do, they go through growing pains. Although times may seem ugly, just like the corn plant, our children continue developing into their beautiful, full potential.

Having grown up on a farm and now farming in a different part of Iowa with my husband, I can see how differently my brothers and Kenton and his family do things. To grow a bountiful crop, they might choose to use

different seeds. One may drive a green tractor, and the other drives a red one (think John Deere green or Case IH red). But when it comes down to it, neither is doing it wrong. The fact is, both are doing so many things right and exceeding their goals. Parenting is the same. No two parents are alike, and all parents determine what works best for their family.

I am so thankful to live in Iowa and be a part of the agriculture industry. I am grateful for the things it provides and the lessons it continues to teach me about agriculture and life. As we welcome a new year, let us reflect on the joys this wonderful life brings us.

Farmers devote their lives to the science of sustainably building fertile soil. Parents have the same devotion to providing strong foundations for our children – an environment that allows them to learn and grow into the best version of themselves.

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