Welcome
IN THE SUMMER 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 THAT ARE PROUD OF IOWA’S HOMEGROWN FOODS AND HOMETOWN VALUES. YOU CAN LEARN MORE ABOUT OUR PARTNERS ON PAGE 5.
14 GOOD NEIGHBORS
When an Iowa farmer and conservation champion unexpectedly passed away, his neighbor and long-time friend stepped in to continue his legacy of caring for the land.
20 DRINK TO YOUR HEALTH
Chock full of vitamins and minerals, versatile in recipes, and delicious to boot, dairy products offer an array of benefits for our bodies and taste buds.
26
30
LIVING WITH THE LAND
Located just south of Iowa’s capitol city, Middlebrook Farm is Iowa’s first agrihood, developed to create meaningful connections to the land and among its residents.
LANE FROM LINN COUNTY
Iowa farmers are turning to an unusual but reliable source for their most accurate weather forecasts: A 16-year-old North Linn High School student with a passion for weather and storm-chasing.
Photo courtesy of Middlebrook Farms
34 LITTLE CHEFS, BIG FLAVORS
Bring kids into the kitchen and see how their tastebuds transform when they’re involved in prepping, cooking and serving food.
38 SHE SHED STYLE
7
EDITOR’S NOTE THE POWER OF STORIES
8 FAMILY TABLE THE CHEESESTEAK CHRONICLES
12
38 ON THE COVER
Across the state, ladies are carving out cozy getaways, often by turning spaces usually reserved for old tools or greasy car parts into inviting spaces for refined relaxation.
42 THE CARGILL CONNECTION
Operating in 70 countries, Cargill and its more than 160,000 employees work across diverse markets to deliver bold innovations in food and agriculture.
POINT OF INTEREST LOST ISLAND THEMEPARK
48 FRESH PICKED SELF-CARE: TRIAL BY ERROR ON THE FARM
Twins brothers Leo and Kade Adams, with their younger sister Hallie, enjoy wholesome and nutritious milk on their family’s farm, Adaway Dairy.
SPORTS HEALTH RECREATION IOWA
Our mission is to provide sports, recreation, health and wellness opportunities for Iowans of all abilities. The Iowa Sports Foundation is home to the Iowa Games, Live Healthy Iowa, Adaptive Sports Iowa, the Iowa Senior Games, and Iowa Corporate Games.
BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT
FRESH PICKINGS
MAGAZINE
EDITOR
LYDIA ZERBY
PHOTOGRAPHER
JOCLYN BUSHMAN
DESIGNER
BRIANNA SCHECHINGER
WRITER
JOSEPH HOPPER
CONTRIBUTORS
APRIL PEARSON
April Pearson Creative
CRISTEN CLARK
Food & Swine
DARCY MAULSBY
Darcy Maulsby & Co.
HALEY BANWART
Farm Roots & Chore Boots
KELSEY RITCHEY
Wixted & Company
GRETCHEN WESTDAL CENTERS
GWC Creative
KERRI BELL
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
IOWA SOYBEAN FARMERS FEED THE WORLD
Iowa farmers productively and sustainably grow soybeans.
Soybeans are ground into soybean meal, serving as a high-protein feed source for poultry, livestock and fish.
Healthy turkey, cows, pigs, fish and chicken produce fresh quality food for consumers like you.
Funded by the soybean checkoff.
The Power of Stories
As we begin another summer season in the heartland, I am reminded of storytelling’s incredible power in shaping our understanding of food, farming and agriculture. Here in Iowa, where the land stretches wide and the seasons dictate our rhythms, stories are not just told around the dinner table — they are the threads that weave our communities together.
Storytelling has always been at the core of human experience. From centuries ago, when tales were shared with just a few by the firelight, to today, where digital platforms amplify voices far and wide. Stories can inform, inspire and unite.
In the world of agriculture, storytelling serves a unique and essential role.
Consider the journey of a single soybean or kernel of corn. From the meticulous planning of seed selection to the diligent care of cultivation, and finally, the harvest that feeds not just our state but the nation. Each part is a chapter in a much larger narrative. Farmers are the storytellers of this journey; their hands writing the saga of growth, resilience and innovation.
In this issue, we delve into stories that highlight the passion and dedication of Iowa’s farmers. You’ll meet two farmer neighbors who
“IF HISTORY WERE TAUGHT IN THE FORM OF STORIES, IT WOULD NEVER BE FORGOTTEN.”
RUDYARD KIPLING
share an appreciation for adopting sustainable practices that honor tradition and the future. We also spotlight the Iowa dairy industry and its commitment to environmental stewardship, as shown by a generational family farm.
Storytelling bridges the gap between producers and consumers. We develop a deeper appreciation and connection to our meals when we understand the story behind our food — who grew it, how it was harvested and the love and labor involved.
As you explore this issue, I encourage you to consider your place in Iowa’s agricultural story. Whether you are a seasoned farmer, an enthusiastic gardener or someone who enjoys the bounty of our local markets, your experiences and insights contribute to the vibrant mosaic of our state’s agricultural heritage.
Thank you for joining us on this journey. Together, through the power of storytelling, we can continue to cultivate a deeper understanding and appreciation for the state we call home.
Enjoy the issue,
WIN $200 TO LOST ISLAND THEMEPARK
Enjoy fun and thrills with your family! Enter to win at iowafoodandfamily.com/contest/lost-island .
The Cheesesteak Chronicles
DISCOVERING REGIONAL TWISTS ON THE CLASSIC COMFORT FOOD
By Cristen Clark
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.
Aclassic cheesesteak can take on many forms. Around Iowa, there’s no shortage of delicious, locally raised protein to create a new version of my favorite sandwich. Before we dive into one of the heartiest harvest-time sandwich recipes in my book, let’s discover the history behind it.
Few dishes in the culinary realm evoke as much passion and debate as the iconic cheesesteak. Born in the heart of Philadelphia, this delectable sandwich has not only captured the hearts and taste buds of locals but across the nation, including the West Coast cheesesteak.
The story of the Philly cheesesteak begins in the 1930s at Pat’s King of Steaks, a humble hot dog stand operated by Pat Olivieri in South Philadelphia. One day, Olivieri grilled some thinly sliced beef with onions and melted cheese, nestling the savory concoction into a hearty hoagie roll. The result was an instant hit among taxi drivers and blue-collar workers, laying the foundation for a gastronomic phenomenon.
Word of Olivieri’s delicious creation spread like wildfire. Soon, rival cheesesteak joints popped up throughout the city, each putting their own spin on the classic recipe. However, it was Geno’s Steaks, founded by Joey Vento in 1966, that cemented the cheesesteak as a Philly institution by
engaging in a friendly but fierce rivalry with Pat’s that continues to this day.
As the cheesesteak’s popularity soared, its influence began to extend far beyond the streets of Philadelphia. In cities across the country, chefs and restaurateurs put their twist on the classic recipe, leading to the emergence of regional variations. One such variation is the West Coast cheesesteak, which brings a touch of California flair to the East Coast favorite.
While the core components of the West Coast cheesesteak remain true to the original — thinly sliced beef, grilled onions and melted cheese — the devil is in the details. Peppers, mushrooms and even a slice of creamy avocado may find their way into the mix, adding freshness and complexity to each bite. And instead of the traditional hoagie roll, you might find the West Coast version served on a sturdy sourdough baguette or folded into a soft flatbread, further showcasing the region’s culinary diversity.
Despite these differences, the West Coast cheesesteak embodies the spirit of its Philadelphia ancestor — a filling, indulgent sandwich that brings people together, one delicious bite at a time. Whether you’re a purist who swears by the original or an adventurous foodie eager to try different adaptations, there’s no denying the enduring appeal of this iconic comfort food.
West Coast Cheesesteak Flips
• 1 ½ pounds ribeye steak, strip steak or sirloin steak, sliced very thinly against the grain
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons vegetable oil, divided
• ½ small sweet onion or yellow onion, very thinly sliced
• 1 bell pepper, cored, seeded and very thinly sliced
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 8 ounces button mushrooms, very thinly sliced
• 6 slices white American or provolone cheese
• 4 flatbread pitas
• Optional: mayonnaise or garlic aioli for serving
In a mixing bowl, combine steak slices with soy sauce and Worcestershire sauce. Set aside while preparing the vegetables. Heat a large cast iron skillet or griddle over medium-high to high heat. Add 1 tablespoon oil, onion, bell pepper, ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine. Cook for 3 minutes, then add mushrooms and cook for 4-5 more minutes. Remove vegetable mixture from the heat and set aside.
To the skillet, add remaining oil and steak in a single layer. Season with remaining salt and pepper. Sear steak pieces for 1-2 minutes, until browned on the edges. Flip and cook
steak for another minute, until browned. Add vegetable mixture back into skillet and toss to combine. Turn off the heat and lay cheese slices on top of steak and vegetable mixture to melt. While cheese is melting, warm flatbreads in the microwave or toast on a buttered griddle until golden. Scoop cheesesteak mixture into the warm flatbreads and fold in half. Serve immediately or wrap in foil to keep warm until serving. Makes 4 generous flatbread sandwiches.
The seeds have been planted. Families and businesses are taking root. The prairie is evolving. Are you ready for what’s next? Join the Evolution of the Heartland and see for yourself!
IMMERSIVE RURAL IOWA TOURS
Escape the ordinary and discover the hidden gems of rural Iowa. These exclusive agritourism experiences offer a chance to experience Iowa’s thriving professional landscape, network with industry leaders, discover emerging trends, and celebrate the spirit of entrepreneurship. It’s an adventure that will leave you wanting more.
+ DEWITT | JULY 25
• Plow > Power > Precision
• Seed to Silos
• Farm-to-Local Market
• Revolution in Beef Genetics
• Unearthing Potential
+ STANTON | SEPTEMBER 12
• Fruits of the Land
• Fika & Folklore
• Hydroponic Harvest
• Technology & Innovation
+ COON RAPIDS | SEPTEMBER 26
• Sustainable Agriculture
• Fueling the Future
• Behind the Bushel
• Beyond the Barnyard
+ MANNING | OCTOBER 3
• Entrepreneurial Spirit
• Beef Immersion
• Homegrown Produce
• Spirits of the Heartland
Typical Tour Itinerary
8:00AM Charter buses depart metros
9:00-10:00AM Arrival & Welcome
10:00-12:00PM Immersive Tours
12:00-2:00PM Main Street Luncheon & Explore Downtown
2:00-4:00PM Immersive Tours
4:00-4:30PM Closing Remarks
4:30-6:30PM Local Vendor Showcase/Community Reception
6:00-8:00PM Load buses & return to metros
IRLMEIER OSTRICH FARM AUDUBON, IA
TEMPLETON DISTILLERY TEMPLETON, IA
Craving adventure beyond the ordinary? Look no further than Iowa agritourism! Ditch the typical vacation and take the road less travelled into the heart of Iowa’s small towns. Beyond the rolling hills and cornfields, you’ll experience hands-on agriculture, discover the fascinating evolution of the heartland, and leave with a whole new perspective of Iowa.
Farm-to-Table
HARVESTVILLE FARM
Donnellson, IA
PIZZA ON THE PRAIRIE
Wallace Farm
Orient, IA
LONE OAKS FARM DINNER SERIES
Winterset, IA
LUNA VALLEY FARM
Decorah, IA
HARVEST GATHERING
FARM-TO-TABLE-DINNER
Bricker Price Block
Earlham, IA
WALKER HOMESTEAD
FARM & WINERY
Iowa City, IA
THREE PINES FARM
Cedar Falls, IA
WINDY GOAT ACRES
Chelsea, IA
HAWKEYE BUFFALO & CATTLE
Fredericksburg, IA
HANSEN DAIRY
Hudson, IA
RUSTY STARS ALPACAS
Winterset, IA
HICKORY HILLS PARK
La Porte City, IA
CINNAMON RIDGE FARMS
Donahue, IA
TAYLOR HILL LODGE
Audubon, IA
THE BARN LOFT
Dorchester, IA
THE DAIRY BARN BED & BREAKFAST INN
Ionia, IA
THE GRAIN BIN
LODGE & RETREAT
Le Mars, IA
THE ‘LOFT HOUSE’ BARN LODGE
Seymour, IA
BARN ON THE BLUFF BED & BREAKFAST Elkader, Iowa
THE NIE GRAIN BIN
Missouri Valley, IA
DOG CREEK GRAIN BIN CABINS
Peterson, IA
IOWA YAK RANCH EXIRA, IA
SUMMER ESCAPE
EXPLORE THE REALMS OF LOST ISLAND THEMEPARK, IOWA'S ONLY IMMERSIVE THEME PARK EXPERIENCE
By Haley Banwart
Photos courtesy of Lost Island Themepark
Lost Island Themepark is a destination unlike any other in the Midwest. With over 80 acres of thrill rides and attractions to discover, the park is the perfect backdrop for summer days of exploration and excitement.
What truly sets Lost Island Themepark apart, however, is its innovative approach to amusement entertainment. As visitors wander through the park’s meticulously crafted landscapes, they find themselves immersed in a world that transports them far away from the soybean and corn fields of Iowa.
World-Class Family Fun
Located in Waterloo, the tropical theme park originated as an expansion of Lost Island Waterpark, owned and operated by the Bertch family since 2001. As the Bertchs explored new ways to attract guests and bring additional tourism to the area, the vision for Lost Island Themepark emerged.
Only this time, there’s now a story for visitors to discover. A key differentiator in the new park’s design was the development of the unique architecture, site props and cast of characters that
tell the backstory of Lost Island Themepark’s five distinct realms: fire, water, air, earth and spirit.
“Many amusement parks are known for the tallest or fastest thrill rides, but we wanted to elevate the guest experience by incorporating immersive storytelling rather than relying on the popularity of the attractions themselves,” says Eric Bertch, Lost Island Themepark co-owner and general manager.
“We leaned into South Pacificinspired theming elements to help visitors connect with the park right out of the gate,” he shares.
“It was a labor of love that involved attention to details from the color scheme and concrete imprints to the custom soundtrack.”
Doubling Down with Digital
An interactive companion app was developed to enhance the theme park experience and bring its history and characters to life. Visitors can download the Lost Island Adventure Guide to track their ride miles, earn badges, embark on a digital treasure hunt and more.
“We wanted to create a compelling place that would keep guests coming back,” shares Bertch. “The app helps explain the lore
of the park’s different locations, rides and activities and is one of the main drivers that encourages them to return.”
“It was a really important feature we wanted to implement along with the theming elements to tell a cohesive story and bring world-class entertainment to the Midwest,” he adds.
Now in its third season of operation since opening in 2022, Lost Island Themepark continues to create unforgettable experiences for adventurers of all ages. The park is home to an award-winning dark ride, Volkanu: Quest For The Golden Idol, as well as a popular hydraulic launch coaster, Matugani, which was relocated from Sweden. Matugani blasts riders out of a stone station at 0 to 46 mph in two seconds before passing over a 78-foot-tall top hat, completing a 65-foot vertical loop and spiraling through several quick turns and an in-line twist.
A new attraction for 2024 includes Nika’s Gift, a classic carousel ride with wooden-carved sea creatures. Whatever attraction a visitor finds themselves enjoying, Lost Island has something for every entertainment enthusiast.
Discover an immersive theme park complete with an original history, unique architecture, thrilling rides and an engaging cast of characters.
GOOD NEIGHBORS
A FARMER’S LEGACY LIVES ON WITH HIS NEXT-DOOR NEIGHBOR
By Joseph Hopper
As you venture deep into northwest Iowa, the landscape of Cherokee County begins to transform. The once perfectly flat and level terrain starts to wrinkle and rise, giving way to a more picturesque topography. A painter would call it a pastoral scene: gravel roads winding through gently rolling hills, windmills slowly spinning in the breeze, and farmhouses nestled next to parked farm equipment. This is the land that Tom Oswald farmed.
Tom graduated from Meriden-Cleghorn High School in 1977. He was determined to start his farming career, but his father, Stanley Oswald, had a slightly different idea. The two cut a deal where Tom would attend Iowa State University first. Stanley had a hunch that was confirmed by many of his son’s future farming peers: Tom had a constant appetite for learning.
The extraordinary thing about Tom wasn’t how quickly he became a trusted voice in farming but how far his voice carried. From northwest Iowa, throughout the state and via the internet, when Tom spoke, people listened. He served as a president of the Cherokee County Farm Bureau, a president of the Iowa Soybean Association (ISA) and on the United Soybean Board’s Executive Committee, among many other positions. Tom quickly garnered an
Ryan Johnson standing in the field where he and Tom Oswald gathered many soil samples throughout the years.
online presence where under the handle of “NoTillTom,” he frequently offered farming advice and opinions. As a result, he became a trusted and beloved figure to many.
Tragically, Tom unexpectedly passed away in the summer of 2022. His passing sent shockwaves through the agricultural community, leaving a void that was deeply felt by all who knew him. For Ryan Johnson, a conservation agronomist for ISA and a neighbor who had grown up just two miles from Tom and his wife, Susanne, the loss was particularly profound. Just two weeks prior, Tom and Ryan had been out in the field with a spade, examining the soil on his farm. To Ryan, Tom was more than a neighbor, he was a role model, a friend and a mentor.
“Tom was always willing to share and help out,” Johnson says. “Since Tom was the first conservation agronomist in the area, you would turn to him if you wanted to adopt conservation practices on your farm. Even his license plate was ‘NoTilTom.’”
Knowing Your Neighbor
After graduating high school, Johnson left the family farm near Cleghorn and earned his ag business degree from Dordt University. After college, he’d work as a sales agronomist in northwest Iowa alongside a familiar face — Tom Oswald — for the better part of a decade.
“Tom was always thinking,” Johnson says. “The best example is when Tom returned from a soybean meeting. We asked him about it, and he said, ‘I don’t have much time, so I’ll give you the short answer.’ Twenty minutes later, he was still talking; that was the short answer. Tom had so much knowledge and experience and was learning everywhere he went. He talked to people across the nation.”
Just a few years after Tom served as ISA president, Johnson would also get involved
“TOM WAS ALWAYS WILLING TO SHARE AND HELP OUT.”
RYAN JOHNSON
with ISA. The organization was working to create a network of conservation agronomists located throughout Iowa. Conservation agronomists are the professionals who help farmers make certain conservation practices work on their farms. New practices often mean a change in equipment or an adjustment in how a farmer farms.
“Having a family and a couple of kids, I wanted to find something different than agronomy sales,” says Johnson. “I saw this conservation agronomist position, so I asked Tom, ‘Hey, what’s this position?’
He said, ‘This might be a good fit for you; you’d learn a whole different side of farming than you know now.’”
Johnson continued, “Boy, has that ever been true.”
Farming Like Tom
When Tom passed away in 2022, the former student of Tom’s practices, Johnson, became the caretaker of the same carefully tended land, preserving the soil and natural resources for future generations. Now, Johnson had become the future generation.
“I feel humbled because I’m nowhere near where Tom was, nor do I have the
Ryan takes immense pride in maintaining Tom Oswald’s land, equipment and legacy.
knowledge and expertise Tom had,” Johnson says. “He was far beyond where I’m at today. For the Oswald family to choose me — there are multiple farmers who they could’ve chosen, but they wanted someone to continue that no-till, striptill farming like Tom would have wanted. They took a leap of faith, and I’m so humbled they picked me to continue his legacy. I’m very thankful and appreciative.”
Johnson says his new farming career has helped him as he continues his role as a conservation agronomist for northwest Iowa. He’s tried to keep Tom’s philosophy of constant learning at the forefront. When he has questions, he digs up the
Ryan Johnson stands beside “Susanne’s tractor,” a purchase made by Tom Oswald for his wife to operate during harvest.
Tom Oswald during the 2014 soybean harvest.
Ryan examines the spring growth of cereal rye cover crops that were drilled after combining corn last fall. The rye helps to protect the soil, which was very important with the big rain events Iowa saw this past spring.
wealth of knowledge Tom left through internet forum posts, interviews and Iowa Food & Family Project blog posts. In addition to Tom’s practices, Johnson is now incorporating more acres of cover crops on the farm.
“I’ve got 160 acres of cover crops this year. That’s something I’ve promoted heavily, and I’ve done some of before, but it’s at a larger scale now,” says Johnson. “I just try to keep learning about seeding cover crops on no-till, strip-till and learning how to make it all work. I ask myself, ‘How can I make this even better?’”
Susanne Oswald says Ryan was a natural fit to rent the farmland, as he would continue the same conservation practices her husband had championed. In fact, the young farmer had purchased some of Tom’s farm equipment, so some of the same equipment Tom used remains in use on the farm today.
ACCORDING TO IOWA’S NUTRIENT REDUCTION STRATEGY, CEREAL RYE AND OAT COVER CROPS , WHEN INCLUDED IN A CORN–SOYBEAN ROTATION, HAVE THE POTENTIAL TO REDUCE NITRATE-NITROGEN LOSS BY 31% AND
28%,
RESPECTIVELY.
“If I use my imagination, it could be Tom out there,” she says.
In Cherokee County, this year’s crops are growing in the field and soaking up sunlight. A lone pickup rumbles down a gravel road. Under the blue sky, old steel windmills continue to stand tall, slowly spinning from the breeze. This is where Ryan Johnson farms.
DRINK TO YOUR HEALTH
By April Pearson
Kade Adams enjoys a drink of strawberry milk while visiting the cow pasture.
Milk has 13 essential nutrients for your well-being
Milk, cheese and yogurt are among the first foods we consume as human beings, and it’s obvious why. Chock full of vitamins and minerals, versatile in recipes, and delicious to boot, dairy products offer various benefits for our bodies and taste buds.
Tall Glass of Goodness
Milk is an excellent source of 13 essential nutrients. Just one 8-ounce serving of milk has 8 grams of protein, which builds lean muscles and strong bones. Calcium, phosphorus and vitamin D work together to strengthen bones and teeth. Riboflavin, niacin and pantothenic acid (vitamin B5) convert food into energy and regulate metabolism, while vitamins A and D, along with zinc, support immunity. Iodine is necessary for proper bone and brain development during pregnancy and infancy; vitamin B12 also promotes brain development during pregnancy and infancy, and is linked to cognitive function in childhood. Selenium helps protect healthy cells from damage, and potassium helps control blood pressure. Consume three servings of dairy
daily, and you’ll be serving up a whole host of benefits to your body’s skeletal, endocrine, muscular, nervous, cardiovascular and immune systems.
Local Production and Processing
Milk is a local product made with wholesome ingredients. “You look at a glass of milk, and all you see are clean, simple ingredients: milk, vitamin A and vitamin D,” says Christine Cliff, sustainable nutrition manager for Midwest Dairy and a registered dietitian nutritionist for 21 years. “It’s delivered to stores within a 300-mile radius of where it’s been produced, and it typically only takes about 48 hours to get from the farm to the store.”
But before it’s delivered, milk is pasteurized to guarantee safety while maintaining nutritional value and taste. Milk that hasn’t been pasteurized, or “raw milk,” may contain harmful pathogens that could lead to serious illness or even death. The Food and Drug Administration, Centers for Disease Control and health experts strongly recommend not consuming it.
Sensitivity Selections
For those with lactose sensitivity, there are plenty of no-lactose or low-lactose options. Hard and natural cheeses like mozzarella, parmesan and cheddar are naturally low in lactose. Greek yogurt has less lactose than regular yogurt. And there are several lactose-free milk options in most grocery stores. “For those who may think they can’t have dairy because of lactose sensitivity: You can still enjoy low-lactose dairy and get calcium, vitamin D, vitamin A and protein naturally,” says Cliff.
Healthy Individuals, Community and Economy
Dairy products like milk, cheese and yogurt offer essential nutrients critical for overall wellbeing. Produced locally to ensure freshness and safety, these dairy staples play a significant role in supporting personal health and the local economy. From protein-packed yogurt to low-lactose cheese, a diet that includes dairy enhances nutrition and celebrates the dedication and tradition of dairy farming communities in Iowa.
PERFECT POSTWORKOUT DRINK
Chocolate milk is ideal after a workout because it has the perfect balance of carbohydrates and protein. Carbs replenish energy while protein grows and repairs muscle so you can recover faster. Chocolate milk also rehydrates your body and replaces the iodine that was lost in your sweat.
PhD(airy)
It takes 13 years to become a Master Cheesemaker — that’s longer than a PhD!
DIVE RIGHT IN
Blue Bunny in Le Mars produces 150 million gallons of ice cream annually. That’s enough to fill 306 Olympic-sized pools!
CHEESE, PLEASE
Iowa’s four most famous cheeses are Maytag Blue, Prairie Breeze Cheddar, Flory’s Truckle Cheddar and Prairie Rose Swiss. Have you tried them all?
GALLONS AND POUNDS AND PINTS, OH MY
DAIRY
The udderly amazing world of dairy
THIS OR THAT
Butter’s melting point is 98.6° F — the same temperature as the inside of your mouth! It’s nice when things work out like that. dive in
You can find milk’s unique combination of essential nutrients in non-dairy foods, but it’s not easy. Servingfor-serving, your best bet for equivalent nutrition is canned sardines with bones.
FILL UP QUICK
With these snack options, getting three daily servings of dairy is easy. Choose Greek yogurt for more protein and satiation than regular yogurt. Pair a few cheese slices with fresh fruit or veggies for a tasty, well-rounded treat.
The average American consumes 25 gallons of milk, 23 pounds of cheese and 45 pints of ice cream annually.
YUM
from GRILL to
Dairy delights for summer
Grilled Shrimp with Yogurt Cilantro Salsa
• 1 1/2 cups (12 ounces) low-fat plain yogurt
• 1/4 cup coconut milk
• 1 cup cilantro, chopped
• 2 tablespoons mint, chopped
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced cucumber
• 1 jalapeño pepper, seeded and minced
• 1 (2-inch) piece ginger, peeled and grated
• 1 garlic clove, minced
• 1/2 teaspoon red hot sauce, or to taste
• 1/4 teaspoon salt
• 1 can (8 ounces) pineapple chunks in unsweetened juice, divided
• 16 large shrimp, 20 pieces per pound
• 1/2 teaspoon Cajun creole seasoning
• 1 bag (9 ounces) baby spinach leaves
• 4 wooden skewers, pre-soaked in water
For salsa: Mix yogurt and coconut milk in a medium bowl until smooth. Reserve 1 tablespoon each of cilantro and diced peppers for garnish at serving time.
Stir remaining cilantro and peppers into yogurt mixture along with mint, cucumber, jalapeño, ginger, garlic, hot sauce and salt.
Mix in 1 tablespoon canned pineapple
juice; refrigerate salsa until serving time.
Place 4 shrimp and 4 pineapple chunks on each skewer. Spray with non-stick cooking spray and sprinkle with Cajun seasoning on each side.
Place on heated grill and cook about 2 minutes each side or until nicely browned and shrimp is cooked.
To serve, divide spinach among serving plates and spoon about 1/2 cup salsa onto each plate. Sprinkle reserved cilantro leaves and diced peppers over salsa. Place shrimp skewer alongside salsa.
Photo and recipe credit: Midwest Dairy
Strawberry Frozen Yogurt Squares
• 1 cup wheat-and-barley cereal
• 3 cups strawberry yogurt
• 2 ½ cups frozen unsweetened strawberries
• 1 cup sweetened condensed milk
• 1 cup whipped cream (optional)
Line an 8×8-inch baking pan with foil. Sprinkle cereal evenly on bottom of pan; set aside. Place yogurt, strawberries and condensed milk in a blender; cover and blend until smooth. Pour mixture over cereal, gently smoothing it to edges of pan. Cover with foil (or plastic wrap) and freeze for 8 hours or until firm. Use edges of foil to loosen and remove from pan; let thaw for 5 to 10 minutes. Cut into squares, top with whipped cream, if desired, and serve.
Photo and recipe credit: Midwest Dairy
IOWA RANKS 11 TH IN THE NATION FOR DAIRY PRODUCTION
What does that mean for our state?
$4.6 BILLION
Direct economic impact of dairy in Iowa
750
Licensed and inspected dairy farms in Iowa
9 GALLONS
Daily milk production per cow
14,890
Jobs directly supported by dairy in Iowa
300
Average dairy cow herd size in Iowa
350,000 GLASSES
Lifetime milk production per cow
239,000 Dairy cows in Iowa
6 BILLION POUNDS
Yearly milk production in Iowa
$25,495
Economic impact of a single dairy cow
Generations of the Adams family are dedicated to providing exceptional care for their dairy cows, who, in turn, produce high-quality milk.
Q&A WITH ADAWAY DAIRY
Located in Waucoma, Adaway Dairy is a family farm run by Scott and Jeanie Adams, along with three of their children, Nathan, Katie and Joe, and son-in-law Matt. Adaway combines cutting-edge technology with traditional farm practices to care for its 350 cows, producing 9 million pounds of milk annually for Iowans. Let’s see how they do it!
What modern equipment do you use on the farm? We use DeLaval V300 milking robots, smart gates and robotic feed pushers. Implementing this new technology helps us improve how we care for our cows.
What safety and quality measures do you follow? Each tank of milk shipped from our farm is tested to ensure a quality product. Somatic cell, bacteria and milk quality samples are collected, along with butterfat and protein. This ensures all milk shipped from our farm is safe for human consumption.
How does your farm practice sustainability?
We’ve implemented no-till planting, cover crops, grass waterways and contour strips on our farm, which are important for protecting our natural resources. We also reuse water on the farm. First, it runs through the plate cooler channels to cool the milk before it goes into the bulk tank. Then, it’s used to water the cattle and wash the hoses in the robot rooms. When the wash water is drained, it flushes out the barn floor.
How do you care for your animals? Cow care is essential to maintaining a profitable farm. All our cattle are well tended on a daily basis. From calf to cow, they’re appropriately fed with individual rations calculated by a nutritionist to ensure their diet is well balanced. We keep their pens clean and provide fresh bedding regularly. We routinely have
a hoof trimmer out for all cows and work alongside a veterinarian every week to ensure optimal health. The success of our farm relies on proper and humane treatment of all animals, and we do our best to ensure that happens.
Where does the milk from your farm go?
Our milk is shipped to Prairie Farms and is mostly made into cheese.
Why do you love what you do? Dairy farming allows us to do what we love every day — working outdoors and tending to our cattle and land. No two days are the same; it keeps us on our toes and challenges us. It is very hard work, but also very rewarding. Lastly, it allows us to work alongside our families daily.
How important is dairy farming to Iowa?
Dairy farming is crucial to Iowa. Dairy farmers support the local economy and give back to the land, all while providing consumers with a safe product. To keep dairy farms running smoothly, we partner with agricultural co-ops, feed mills, veterinarians, implement dealers and nutritionists from the community. All of these services result in dollars returned to the local economy. Farmers comprise less than 1% of the U.S. population, and dairy farmers make up even less than that. In addition to doing what we love, we carry on the traditions of dairy farmers before us and pay homage to Iowa’s agricultural history.
Photo courtesy of Adaway Dairy
Matt and Kori Welbes moved to Cumming two years ago to be a part of the growing agrihood community, which was created with natural landscapes, community gardens and walkability to promote sustainable living, local food production and community engagement.
WITH THE
LIVING LAND
MIDDLEBROOK FARM — IOWA’S FIRST AGRIHOOD — IS FOCUSED ON CULTIVATING COMMUNITY
By Gretchen Westdal Centers
Technology has enabled an unlimited amount of connection to family, friends and even strangers, so it might be surprising that 72% of people aged 30–49 say they know some or none of their neighbors, according to a Pew Research Center survey.
Virtual connections can be an amazing way to stay in touch with those living far away, but nurturing in-person relationships with neighbors can improve mental and physical health. Additionally,
Mayor Tom Becker Park is a one-of-a-kind play space featuring an agriculturalinspired playground, large open spaces and charming landscaping.
Photo courtesy of Middlebrook Farms
Built in 1900, this historic one-room schoolhouse was restored and preserved to maintain its original character. The Middlebrook Mercantile now serves as a centerpiece for the agrihood’s commercial area, just as it once served as a centerpiece for the rural town of Cumming.
tight-knit communities see an improved vitality where people are invested in the vibrancy of their neighborhoods.
One unique example can be found in Iowa’s first agrihood.
Nature and Nurture
Middlebrook Farm is the neighborhood — the agrihood — adjacent to the original town of Cumming. It was developed to bring the quintessential charm of smalltown Iowa to the convenience of a Des Moines metro suburb. The design promotes connectivity with neighbors and the land that surrounds them.
“Middlebrook is unique. We have around 800 acres, and we’re building a city more than a development,” explains Tim Portzen, vice president of Dilligent Development, the company behind the agrihood’s creation. “It’s a planful community that is centered around agricultural amenities. I liken it to Grinnell, Decorah, Pella — towns with really tightknit communities where you know
your neighbors and where you can know the farmer you’re getting your eggs or milk from.”
The community was designed to encourage connection to nature and to nurture relationships with neighbors. Homes feature front porches to bring residents to the front yard instead of sequestered in the back. There are walking and biking trails, community garden plots and events that foster relationships.
“There’s a diversity in who’s attracted to the agrihood,” notes Kalen Ludwig, a realtor and sales and marketing representative for the agrihood. “Those of all ages and backgrounds are choosing to live here. From young families to retirees, people like the sense of community, the walkability and what the area provides.”
Kori and Matt Welbes, recent empty nesters, have been Middlebrook residents for more than a year. The agrihood has the ample outdoor activities including gardening that the couple love but also fosters connection to other neighbors and residents.
“The neighborhood is so peaceful,” says Kori. “It’s like a warm hug when you come home. Many of us live and work in the Greater Des Moines area, and the work plus commute can take a toll on your mental health, so we felt like we needed a little slower pace. We can garden and meet neighbors. We love that we can walk to everything. The idea for us was that we could retire in this home and have our community around us.”
In a different stage of life, Leah and Rob Becker are native Iowans who returned home after living in California. They have two young children and enjoy the active neighborhood and sense of community.
There are an estimated 200 agrihoods across the U.S. Most are in the South and West portions of the country. But, with Iowa’s strong ties to agriculture, it makes sense that we have our very own agrihood
“When we were starting our home search in Des Moines, we had no idea this kind of community existed,” explains Leah. “It wasn’t the house we fell in love with; it was the idea of the neighborhood and everything that’s offered here. There’s a purposeful engagement.”
As the agrihood grows, so do the opportunities for residents and visitors to connect with one another and agriculture. Events, amenities and businesses abound in and around the area. Some of which include:
Fridays At the Farm
An outdoor event for all ages that features live music, local food and beverage vendors, shopping and more.
Wilson’s Orchard
Recently opened, this working orchard and cidery has a bakery, restaurant and
bar, as well as you-pick crops and farm activities.
The Community Garden Plots are available to Middlebrook residents to grow and tend to crops.
The Middlebrook Mercantile Preserving a 1900s schoolhouse, The Merc, as it’s known, is a coffee shop and bar that features live music, local bites and goods.
Great Western Bike Trail
This 19-mile stretch of trail connects Des Moines and Martensdale and is easily accessible from Middlebrook.
Living With the Land
Middlebrook was created in harmony with the surrounding land. The homes use efficient features like geothermal heating and cooling. Landscaping guidelines encourage planting
mature trees and using native prairie grasses and plants.
Existing ponds act as regional detention for stormwater, helping control erosion by stabilizing soil and preventing excessive runoff. Open green spaces and play areas are surrounded by walking and biking paths that reduce car dependency and get people out to enjoy the land.
“Some people think of an agrihood as 100% farms or net-zero homes,” says Portzen. “I think of sustainability as truly being able to sustain what makes this neighborhood a community and a viable neighborhood that people want to live in a century later.”
Plans continue to expand Middlebrook with new housing options and conveniences so people of all ages and backgrounds can experience the connected life of an agrihood.
located in Cumming.
Photo courtesy of Middlebrook Farms
16-year-old Lane
Ingle-Shaw wanted a way to promote his weather forecasting and share his passion for storm-chasing. Now, he has a social media community that is more than 80K people strong and a dedicated cohort of agriculture followers who trust his forecasts.
LANE FROM LINN COUNTY
A TRUSTED WEATHER FORECASTER WITH A FOLLOWING THAT SPANS THE PLAINS
By Kelsey Ritchey
Lane Ingle-Shaw’s fascination with weather began at a young age. While his peers were spotting animal-shaped clouds, Lane was captivated by the sky’s patterns and formations. This curiosity soon turned into a serious pursuit, with Lane delving into forecasting and model guidance by the age of 10. At just 12, he launched his first Facebook page to share his weather reports, marking the beginning of his journey as a trusted weather forecaster.
“After a few years of getting interested in meteorology, I decided to create a group on Facebook,” Lane recalls. “After that, I launched my Midwest Weather page on Facebook, which eventually made its way to YouTube.”
Unsurprisingly, the social media accounts exploded. The initial followers, who were made up of family and friends and local connections, would amass to a community of more than 80,000 people. Lane continued to share his weather predictions for every season — from snow totals and windchills to springtime precipitation and severe storms. Much like the tornadoes he loves to chase, Lane is a powerful force. The accuracy of his modeling and unfiltered enthusiasm created a strong updraft, and now, he’s a supercell carving a path for himself to educate followers that stretch from Kansas and Nebraska to Indiana and Michigan.
“Storm structure got me more and more into weather during my elementary years
of school,” says Lane. “Watching systems evolve and understanding today’s technology has encouraged me to make my own accurate forecasts. It’s fascinating to watch storms develop and intensify.”
Forecasts are more accurate than ever thanks to the incredible advances in weather technology and computer modeling. Farmers can look to meteorologists in the spring for seven- and 10-day forecasts to anticipate rain chances, conditions for planting and weather risks pertaining to their crops and livestock.
During harvest, these same insights are equally important to aid in decision-making around when to gather ripened crops, whether to pull grain carts into wet fields or when to expect the first frost. Thanks to automation and technological advances, this type of information is stored in a farmer’s back pocket — literally — with the ability for notifications to alert with updates about moisture, daylight, temperature and more.
For farmers like Brent Renner from Klemme, checking weather apps at least twice daily isn’t uncommon. Renner, an at-large director for the Iowa Soybean Association, says he’s “blessed to farm within a 10-mile radius” and is amazed at how much weather can differ across that space.
“Accurate forecasting helps me decide where to start and when to stop an operation, so
“ACCURATE FORECASTING HELPS ME DECIDE WHERE TO START AND WHEN TO STOP AN OPERATION, SO I DON’T GET CAUGHT IN THE FIELD OR HAVE AN HERBICIDE ISSUE WITH A RAIN EVENT MAKING THEM INEFFECTIVE.
I don’t get caught in the field or have an herbicide issue with a rain event making them ineffective,” says Renner. “We used to get forecasts on the evening news if we were not in the field. Now, we have our favorite weather apps accessible on our smartphones. I like choices when it comes to following weather experts. When more people like Lane are involved in studying weather models, things can be forecasted more accurately.”
Simply put, weather forecasting and agriculture have always gone hand in hand.
Old Farmer’s Almanac
Before notifications on smartphones and daily weather reports from local television stations, farmers relied on historical knowledge of forecasting patterns, assumptions from observations from outside their front windows, and guidance provided by the Old Farmer’s Almanac. The Almanac was first printed in 1793, making it the oldest continuously published periodical in North America. It thoughtfully included a hole in the top left corner so subscribers could hang it from a nail or string.
nor accurate enough — for an Iowa farmer assessing their soil moisture, deciding when to fertilize fields or determining if wind will impact their pest control applications. That’s where Lane can help.
Lane’s Midwest Weather
It was only a matter of time before a 16-year-old, weather-loving boy from the heartland would get the itch for storm chasing. Growing up in the northern part of Linn County, Lane is familiar with the risks of living in a tornado alley.
“There are over 50 tornadoes per year in Iowa,” Lane says. “But in recent years, those tornadoes have been stronger than usual. Iowans need to be cautious, aware of risks and ensure they can get information about severe weather warnings and watches in multiple ways.”
Brent Renner, at-large Iowa Soybean Association director from Klemme
Robert Bailey Thomas served as the Old Farmer’s Almanac editor for more than 50 years. Before becoming a publisher and bookbinder, Thomas served as a Massachusetts school teacher. He would study solar activity, astronomy cycles and weather patterns to develop a secret forecasting formula, which is still in use today. Farmers and other subscribers relied on the Almanac for planting charts, recipes and folklore but also articles predicting fashion, food and living for the coming year.
Today’s almanacs emphasize temperature and precipitation deviations from 30-year statistical averages prepared by the National Oceanic and Atmospheric Administration every 10 years. While this type of analysis can be interesting, it isn’t always helpful —
Iowa ranks sixth in the U.S. for tornado frequency. The state’s position between the warm, humid air from the Gulf of Mexico and the cold, dry air from the north and northwest can create strong crosswinds and atmospheric instability. Most tornadoes emerge from afternoon thunderstorms after a hot and humid day and typically travel northeast. Even though tornado warnings can reach more people than ever before, a tornado’s results can still be catastrophic.
“My mom gets nervous when I get into certain situations during a storm chase,” Lane admits. “If we are close to a tornado or trapped by more than one cell, she might get scared. However, we talk about the safety and risks that are in play. I pack food, clothes and other things just in case we get stuck somewhere. This has been my first year of actual major chases.”
April 2024
On Friday, April 26, Lane and a friend headed to southwest Iowa hoping to intercept significant severe weather. Mother Nature didn’t disappoint.
WIN A WIRELESS HOME WEATHER STATION
Stay up to date with weather readings from your home! Enter to win at iowafoodandfamily.com/contest/weather-station .
“Who is ready to rock and roll with me today?”
Lane posted via Midwest Weather. “I am so happy to be back again for another chase! Rapid destabilization is ongoing within the dry slot ahead of an upper trough moving into the central plains. Visible imagery shows towering cumulus deepening along the bent back dryline near Kearney, Nebraska, to the Kansas border.”
Twisters eventually crossed Interstate 80 in Lincoln, Nebraska, before barreling through the Omaha suburb of Elkhorn. An EF3 tornado hit Minden, Iowa, causing extensive damage before moving toward Harlan and Defiance. Lane was monitoring storms from his location between Stanton and Creston, Iowa, where he was within reach of three EF2s and two EF1s within the span of one hour.
The severe weather outbreak would cause 24 confirmed tornadoes throughout Iowa. A few days after the chase, Lane turned to his community on Facebook.
“On the way home from the storm chase, the emotions kicked in, and I could see the significant damage and how people’s lives changed,” Lane wrote. “Each successful storm always causes a phase of sadness because
damage ruins towns. We don’t want tornadoes to happen even though we are passionate about seeing them. However, sometimes there is no choice and storm chasers and reliable meteorologists are needed during destructive events.”
There are over 230 5-star reviews on Facebook thanking Lane for his commitment to sharing accurate weather forecasts along with messages of encouragement to continue his future in meteorology.
So, where does Lane see himself in 10 years?
“I hope to have intercepted multiple tornadoes and maybe started my journey toward a degree in meteorology,” Lane says. “I plan on becoming a full-time storm chaser after high school.”
If you were to ask his thousands of fans, they have no doubt he will get there. His mom, who, despite being nervous about some of his endeavors, always supports him.
“He is more than a ‘chaser,’” said Lane’s mom, Sarah Welter. “He forecasts these storms days and weeks in advance and spends every minute outside school forecasting and tracking. This isn’t just a passion; this is his future.”
Involve kids in meal planning. When kids are a part of mealtime decisionmaking, they’re more likely to get excited about grocery shopping, cooking and eating. Letting kids choose a meal you can cook together is fun and encourages learning!
little chefs, BIG FLAVORS
RECIPES AND TIPS FOR FAMILY FUN IN THE KITCHEN
By Lydia Zerby
Unlocking the magic of the kitchen with children is a journey filled with laughter, learning and delicious discoveries. Cooking together isn’t just about making meals; it’s a bonding experience that fosters essential life skills and ignites a lasting passion for wholesome and nutritious food.
Depending on the child’s age, various tasks can be given to involve children in mealtime making. Younger kids can help with finding ingredients, measuring, pouring and mixing. Elementary school children are at an ideal stage for learning knife safety and honing their skills by cutting soft items such as mushrooms, bananas and hard-boiled eggs. Older kids can help with browning meat, stirring ingredients over a hot stove, baking in the oven and more. Of course, use your discretion for the child’s individual skill level to ensure safety.
Read on to discover several kid-tested and approved recipes. Knowing Iowa farmers grow and raise many of the featured ingredients makes these recipes even more delicious and highlights the connection to Iowa’s agricultural vibrancy.
• ½ pound ground pork
• ½ red onion, diced
• 1 cup diced mushrooms
• 2 cups shredded cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
¼ cup soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 teaspoons sesame oil
• 1 teaspoon ground black pepper
4 eggs
3 cups cooked white rice for serving
Toppings: sliced green onions, black sesame seeds, crispy wonton strips, gojuchang mayo
In a large skillet over medium heat, brown the pork until most of the pink has gone, stirring and breaking up the pork as you go.
Add in the diced red onion and mushrooms and cook, stirring occasionally, until they become tender.
Add in the pre-shredded green and red cabbage and shredded carrots. Stir to combine. Cook for a few minutes, stirring occasionally, until the veggies start to soften.
In a bowl or glass, whisk together the soy sauce, rice wine vinegar, ginger, garlic and sesame oil. Pour the sauce into the pan and stir to combine everything. Cook for one minute.
Using a wooden spoon, make a well in the middle of the pan, pushing the veggies and pork to the sides.
Crack four eggs into the well and allow to cook. Stir occasionally, until the eggs are scrambled and nicely cooked. Allow them to sit for a minute between your stirring so the eggs can set up (if you stir them too much you will have crumbly scrambled egg pieces).
Stir everything together.
Serve with cooked white rice and top with sliced green onions, black sesame seeds, crispy wonton strips and spicy mayo.
Recipe and photo credit: Jenni Ward, creator of The Gingered Whisk
T AGE C H EESE A N D F R UITBLENDERICE C R MAE
• 1 ½ cups frozen berries or mango chunks
• ½ cup banana (about 1 small frozen banana), diced
• 1 cup cottage cheese, fat level of choice
• 1 tablespoon honey
• Optional: 2-3 basil or mint leaves
Combine frozen fruit in a food processor or high-speed blender and process until the mixture resembles a thick puree.
Add the cottage cheese, honey and herbs (if using) and continue to puree until the mixture is thick and smooth.
For soft-serve-style ice cream, serve immediately with an additional sprig of fresh herbs, if desired.
Alternately, the ice cream can be frozen into a loaf pan for hard-scoop ice cream or frozen into molds for popsicles.
Tip: For perfectly scoopable ice cream, allow loaf pan to thaw in the refrigerator for 2 hours before serving.
Recipe and photo credit: Undeniably Dairy
Teach and encourage safety.
Before you begin cooking together, give kids a safety lesson and provide reminders as you go. This includes basic safety such as using knives, washing hands and produce, and understanding the stove. Teach children to wait until food is cooked before tasting and don’t let them lick their fingers or put their hands in their mouths.
• 1 pork loin (1 ½ to 2 pounds)
• 1 box (7-ounces) Cheezits (baked snack crackers)
• 4 eggs
• ¼ cup water
• Vegetable oil, for frying
Cut pork into bite-sized pieces.
Pour crackers into a food processor or blender and pulse until they’re fine crumbs; set aside.
In another bowl, whisk together eggs and water; set aside.
Take a piece of pork, dunk in egg mixture, then coat in cracker crumbs; repeat until all pork pieces have been coated.
Use one of the following methods to cook the pork nuggets.
Fry: Pour vegetable oil into a pan until it’s at least 1 ½ inches deep. Heat the oil to 350 degrees F and then fry several pork nuggets at a time for about 3 minutes or until the internal temperature of the pork is 145 degrees F. Remove the pork
nuggets and place on a paper towel-lined plate and repeat until all nuggets are cooked.
Air fry*: Place the nuggets in an even layer in the air fryer, making sure to give some space between the nuggets. Air fry at 375 degrees F for about 6 minutes or until the internal temperature of the pork is 145 degrees F. Remove the pork nuggets and repeat until all nuggets are cooked.
*Air fryers vary greatly, so you may have to adjust the time and temperature depending on the brand you have.
Bake: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the pork nuggets on the baking sheet and bake for 10 minutes, or until the internal temperature of the largest pork nuggets are 145 degrees F.
Serve pork nuggets warm with dipping sauce of choice. Serves six (¼ pound of nuggets each).
Recipe and photo credit: Iowa Pork Producers Association
Embrace the mess.
Cooking with kids can get messy. Spills and mistakes are bound to happen, but don’t let that stop you from having fun!
BREA K FAST B
• 6 eggs
½ teaspoon all-purpose seasoning
• ¼ cup shredded cheddar cheese
• 1 tablespoon skim milk
8 ounces Jimmy Dean Turkey Sausage Crumbles
• Optional: 2 tablespoons thinly sliced green onions, 2 tablespoons diced red or green bell pepper
Crack six eggs into a large bowl. Whisk eggs until yolks are blended in. Add all-purpose seasoning, shredded cheese and skim milk then stir until combined. Add Jimmy Dean Turkey Sausage Crumbles. If desired, mix in green onions and bell pepper.
Spray mini-cupcake pan with nonstick spray. Fill each cup a little over halfway with the egg mixture.
Bake at 375 degrees F for 30-35 minutes or until muffins have risen and are golden brown and set. Remove breakfast bites from pan.
Let muffins cool on a wire rack, then transfer to an airtight container and store in fridge. Before eating, warm two bites in the microwave for 30 seconds.
Recipe and photo credit: Iowa Turkey Federation
Move over, man caves! She sheds are popping up in yards big and small, and the trend shows no signs of slowing down. Across the state, ladies are carving out cozy getaways, often by turning spaces usually reserved for old tools or greasy car parts into inviting spaces for refined relaxation.
Cathy Lafrenz owns Miss Effie’s Country Flowers, which includes a “you-pick” flower farm, the first of its kind in Iowa, opened in 2002.
She Shed Style
TAKING A MINI VACATION CAN BE AS EASY AS A TRIP TO THE BACKYARD
By Darcy Maulsby
From Tire Shed to She Shed
From the moment you step onto Doug and Karen Lawton’s farm southeast of Jefferson, you’re surrounded by history. The classic farmhouse on their Century Farm was built in 1907, while the red barn was built around 1900. For years, a small building between the house and the barn was also a hub of activity on the farm, first as a garage and then as the tire shed before it became Karen Lawton’s she shed.
“In years past, there were a lot of cattle on this farm,” Karen says. “Vehicles from tractors to trucks needed repairs, and that’s what the tire shed was for.”
As times changed, the tire shed was no longer used much. “It had a dirt floor and was pretty messy, but I saw potential,” says Karen, who had previously converted a chicken house into a potting shed.
Around 2002, the Lawtons re-sided the front of the tire shed, poured a concrete floor and left the exposed wooden beams near the vaulted ceiling. Karen filled the shed with family heirlooms like quilts, dishes and colorful teapots, to a wooden church pew and stained-glass windows from the Greenbrier United Methodist Church, which the Lawtons attended for years.
The cozy interior of Cathy Lafrenz’s she shed.
Antiques decorating Laura Smith’s she shed.
A rustic shed at Miss Effie’s Country Flowers.
Karen Lawton decorates her she shed with family antiques.
“SHE SHEDS ARE FUN BECAUSE THEY CAN BE ANYTHING YOU WANT THEM TO BE.”
KAREN LAWTON
“I grew up a quarter of a mile from that church, and we raised our kids there,” says Karen, who notes that the country church was built in 1892 but closed permanently in 2020.
Karen’s she shed also displays a trophy, basketball and news clippings honoring Luella (Gardeman) Boddicker, Doug’s maternal grandmother. Luella was a star player on the 1927 Newhall girls’ high school basketball team, which beat Sioux Center in the final game of the state tournament held in Centerville.
Karen enjoys decorating her shed throughout the year. Pumpkins and other seasonal décor in the fall and Christmas lights during the holidays. She was thrilled when Doug gave her a custom-made blade sign for Christmas one year. Olson Iron Works in nearby Churdan, crafted the black metal sign shaped like a tire and reads, “The Tire Shed.”
This she shed will serve as a backdrop and spot for the officiant who will conduct the wedding of Lawton’s son, Lance, on the farm on September 1, 2024.
“She sheds are fun because they can be anything you want them to be,” Karen says. “I love mine because it has served many purposes and reminds me of our family heritage.”
Eastern Iowa She Shed Offers
“Glamping”
Honoring history is also important to Cathy Lafrenz, who owns Miss Effie’s Country Flowers near Donahue.
“When my late husband, Cliff, and I built it, we wanted it to look old, like our 1892 farmhouse,” says Lafrenz, who created her she shed around 2008. “This is such a fun place to hang out.”
It all started when Lafrenz needed a place to display her jams, jellies and other handmade items, which she sold along with her flowers. After she no longer used the building for her shop, she adapted it for “glamping,” a style of upscale camping with amenities. In 2021, she transformed the shed/shop into a guest cottage. While it’s not luxurious, the comfortable space features a daybed, trundle bed, artwork created by Iowa women and other treasures.
Located in the middle of a flower bed, the she shed includes a patio that offers an inviting place to enjoy a cup of coffee. “When there are no guests, I love spending time out here. It’s really peaceful.”
Reclaiming Barn Wood to Claim Something New
For Laura Smith of Lake City, creating a she shed meant building something new with old barn wood. “We bought reclaimed barn wood from a man by Adair,” says Laura, who uses her rustic retreat as a garden shed.
Laura Smith used reclaimed barn wood to build her she shed that houses garden tools and antiques.
Adorned with family heirlooms and sentimental decor, Karen Lawton’s she shed is the perfect place to relax.
WIN A $100 GIFT CARD TO HOME DEPOT
Purchase building materials for your own she shed or other DIY project.
Enter to win at iowafoodandfamily.com/contest/she-shed .
Combining design concepts she was drawn to from the social media site Pinterest, her she shed came to life. In 2020, her husband, Dave, built the small shed, complete with a covered porch and tin roof. Traces of red paint are visible on some of the boards on the exterior walls, while other boards retain hints of white paint — reminders of barns gone by.
The shed houses a variety of garden tools Laura uses, along with vintage ones just for fun. “If it’s rusty, I use it as décor,” she says.
Flamingos Add Flair to Shelle’s She Shed
What looks like a log cabin-inspired she shed at Steve and Shelle Kent’s acreage north of Auburn was once an oat shed nearly a century ago. “We figure it’s about 75 to 100 years old,” Shelle says.
In 2023, the couple moved the 12-foot by 16-foot shed (which Steve previously used for tool storage) from the east side of their acreage to the west, near their backyard garden and patio. They incorporated a front door and back door they had salvaged years ago from a home in Sac City. They also included a chandelier they had in storage.
An LED fireplace on the north interior wall adds warmth and vibrant colors accent the she shed’s whimsical flamingo décor. Shelle enjoys reading, birdwatching and working on jigsaw puzzles here. “A she shed is like a grown-up playhouse. It’s a remarkable place to relax.”
Once an oat shed, Shelle Kent’s she shed now houses whimsical flamingo decor.
Homemade local honey and a selection of novels line the shelves in Cathy Lafrenz’s she shed.
Karen Lawton stands behind a church pew, with stunning stained-glass windows in the background, both from the Greenbrier United Methodist Church.
The Cargill Connection
BRIDGING IOWA FARMLANDS TO GLOBAL MARKETS FOR A SUSTAINABLE FUTURE
By Darcy Maulsby
Think of the most recent meal you enjoyed, the personal-care products and pharmaceuticals you use daily, and the biofuel (ethanol) that powers your vehicle. There’s a good chance they all contain ag products processed by the Midwest-based company Cargill, a proud supporter of Iowa agriculture and the Iowa Food & Family Project.
“We touch the supply chain at both ends, from ag commodities produced on the farm to the products that consumers use daily,” says Laura Hatcher, U.S. Bean Merchandising Leader, Cargill. “We provide food, ingredients, agricultural solutions and industrial
CARGILL AND ITS MORE THAN 160,000 EMPLOYEES WORK ACROSS DIVERSE MARKETS TO DELIVER BOLD INNOVATIONS IN FOOD AND AGRICULTURE.
WILLIAM CARGILL WAS KNOWN FOR HIS CREATIVE
MIND, ENDLESS ENERGY AND
WILLINGNESS TO STRIKE OUT IN NEW DIRECTIONS.
products to nourish the world safely, responsibly and sustainably.”
Operating in 70 countries, Cargill and its more than 160,000 employees (including more than 1,900 in Iowa) work across diverse markets to deliver bold innovations in food and
agriculture. Many of these solutions are rooted in rural Iowa. Cargill is the single largest direct purchaser
of corn grown in Iowa, thanks to the company’s Eddyville plant. “This plant supplies enough feed to nourish 1 million head of cattle,” Hatcher says.
CARGILL
SINGLE
IS THE
LARGEST
DIRECT PURCHASER OF CORN GROWN IN IOWA.
Cargill’s story began in Iowa in 1865 with one man: William Wallace Cargill. Back then, a rail line was constructed into the tiny community of Conover (now a ghost town) in Winneshiek County. Cargill became the proprietor of a grain warehouse (a predecessor of country grain elevators) near the McGregor & Western Railroad.
Cargill was known for his creative mind, endless energy and willingness to strike out in new directions — traits that still define the company he founded. His brothers joined him in the grain warehouse business, which became the first in a long line of agriculture-based enterprises that would make the Cargill name known worldwide.
Today, Cargill spans the global supply chain. The company has 5,000 brands, from Purina® livestock feed to Diamond Crystal® salt, along with 200 research and development locations. Cargill also operates more than a dozen facilities in Iowa, from grain elevators in Bettendorf and Muscatine to soybean processing, biodiesel, corn milling, salt and more.
In addition, Cargill operates animal health and nutrition facilities across Iowa, including plants in Sioux City, West Branch and Cedar Rapids. One such business,
Photo courtesy of Cargill
Lance and Heidi Lillibridge grow corn, soybeans and alfalfa in Benton County. “Farmers care about protecting our land and water, and growing quality food,” says Lance. “To me, regenerative agriculture means growing soil as well as corn. We’re conserving soil and keeping the biology working correctly so we can help feed the world.”
“TO SUSTAINABLY MEET THE GROWING DEMAND FOR MORE FOOD, WE MUST START WHERE THE FOOD BEGINS — ON THE FARM.”
LAURA HATCHER
Diamond V, manufactures microbial fermentation feed additives to help improve animals’ immune systems and health throughout their lifetime.
“We support livestock producers and crop farmers by supplying animal feed, buying the farmers’ products and providing services to help them succeed on their farms,” Hatcher says.
Innovation from Food to Skin Care
Cargill also plays an integral role in the farm-to-fork connection. The company operates an egg processing plant in Mason City. “This facility produces 125-130 million pounds of eggs annually,” Hatcher says. “These are turned into more than 30 products, including heat-and-serve egg patties, quiches and more.”
Many of Cargill’s products make meals more memorable, thanks to
ingredients that enhance beverages, ice cream, snacks, bakery items and food-service options. Cargill supplies starches and other texturizers that boost the mouthfeel of favorite foods; vegetable proteins, including soy protein and corn gluten meal; wheat flour and other fibers; chocolate and cocoa powder; and soy, canola, sunflower and corn oils.
“From healthier oils to plant-based proteins, Cargill can be counted on to create nutritious, tasty products that contribute to happier, healthier lives,” Hatcher says.
Along with food-focused solutions, Cargill’s innovations support the sustainable growth of personal care brands. Cargill Beauty offers a diverse portfolio of nature-derived ingredients for skin, hair, color and oral care.
In the spring of 2024, Cargill received an Edison Award™ for
Photocredit:Cargill
BotaniDesign™ 105, a plant-based replacement for petroleum jelly. This 100% naturally derived, biodegradable alternative is highly moisturizing and can be included in a range of personal care products.
Supporting Regenerative Agriculture
Because Cargill’s solutions begin on the farm, the company is committed to helping farmers use more regenerative ag practices. These include reducing tillage, using cover crops and using other sustainable practices to build soil health for the long term.
“To sustainably meet the growing demand for more food, we must start where the food begins — on the farm,” Hatcher says. “Adopting regenerative agriculture practices will deliver the greatest impact by reducing greenhouse emissions, improving water use, sequestering carbon
Cargill takes a holistic approach to sustainable land use to create lasting and impactful change for the people and places that grow the world’s food. A holistic approach means that a response to the macro challenges of food security, climate change, resource depletion and biodiversity loss is necessary, while also addressing the needs of individual farmers and the natural ecosystems that are home to farming communities.
Cargill Cultivates Iowa Connections
Not only was Cargill founded in northeast Iowa nearly 160 years ago, but the company continues to operate many facilities across the state, including:
BETTENDORF
MUSCATINE
SIOUX CITY
CEDAR RAPIDS
EDDYVILLE
“Additionally, we’ve given about $2 million to communities in Iowa, primarily focused on supporting food security as part of our larger mission of nourishing the world in a safe, responsible and sustainable way,” says Laura Hatcher, U.S. Bean Merchandising Leader, Cargill.
IOWA FALLS
FORT DODGE
MASON CITY
DES MOINES
BUFFALO
“EVERY PRODUCER’S MOST VALUABLE ASSET IS THE LAND THEY FARM.”
LAURA HATCHER
and building up the resilience of our soils for the next generation.”
In 2019, Cargill became the first corporate partner for the Soil and Water Outcomes Fund (SWOF), a subsidiary of the Iowa Soybean Association (ISA). This program links farmers with public and private partners willing to invest in conservation, says Adam Kiel, managing director of SWOF. The program provides financial incentives for soil and water stewardship practices that help improve water quality and capture carbon to reduce greenhouse gas emissions.
In 2020, Cargill also committed to advancing regenerative agriculture practices across 10 million acres of North American farmland by 2030. In 2021, Cargill launched its own program anchored to regenerative agriculture —
Cargill RegenConnect® — to provide financial incentives to farmers using regenerative ag practices.
“Every producer’s most valuable asset is the land they farm,” Hatcher says. “It’s the key to their livelihood and long-term productivity. Yet, every farm is unique when it comes to the adoption of regenerative agriculture. We want to help farmers adopt the management practices that will work best for their specific location and crops while helping them increase profitability.”
Hatcher adds that these regenerative practices also help open doors to Cargill’s downstream customers who are counting on agricultural supply chains to help them achieve their sustainability goals.
Brent Renner, who farms in northcentral Iowa, appreciates this support. “Having industry partners like Cargill
IN 2020, CARGILL COMMITTED TO ADVANCING REGENERATIVE AGRICULTURE PRACTICES ACROSS 10 MILLION ACRES OF NORTH AMERICAN FARMLAND BY 2030.
“HAVING INDUSTRY PARTNERS LIKE CARGILL IS CRITICAL TO THE SUCCESS OF IOWA SOYBEAN FARMERS. WITH STRONG RELATIONSHIPS AND GOOD COMMUNICATION, WE CAN QUICKLY IDENTIFY NEW OR EMERGING CHALLENGES AND BEGIN FINDING SOLUTIONS.”
BRENT RENNER
is critical to the success of Iowa soybean farmers,” says Renner, an at-large director for the ISA. “With strong relationships and good communication, we can quickly identify new or emerging challenges and begin finding solutions.”
Cargill continues to make good progress with Cargill RegenConnect®, Hatcher adds.
“To put the impact of this initiative into perspective, we expect that by reaching 10 million acres, we’ll be able to deliver a reduction of 5 million tons of greenhouse gas emissions, which is the equivalent of removing 1 million cars from the road.”
This is good news, Renner says.
“As an independent producer, sometimes asking for help is hard. Having a trusted partner makes it easier to succeed.”
Passionate about soil health, Renner utilizes strip tillage, cover crops, buffer strips and wetlands throughout his land.
Cargill corn mill in Cedar Rapids.
Photo credit:ChuckHallier
SELF-CARE: Trial by Error on the Farm
TIPS FOR CREATING A SELF-CARE ROUTINE
By Kerri Bell
Kerri Bell is a fourth-generation farmer who raises corn, soybeans, cover crops and alfalfa, as well as Hereford cattle in southeast Iowa. She farms alongside her husband Lance and twin daughters Ellie and Sophie, who returned to the family’s farm after graduating college. Kerri works off the farm as a second-grade teacher at Mid-Prairie East Elementary in Kalona.
Female farmers are a unique bunch. While there may be diversity in our farm families, one thing we all have in common is the need for self-care. For me, spring and summer can feel like an all-out race. Planting, field meals, gardening, lawn mowing, teaching and on and on. It’s easy to let self-care take a back seat as you race the weather to get crops in the ground, attend countless meetings or prepare report cards to wrap up another school year.
As women, we juggle many responsibilities. We won’t be able to plant all the seeds if we don’t take care of ourselves first. The truth is that self-care isn’t just the latest craze. It’s a legitimate way to care for our physical, emotional and mental health. It helps us manage stress and anxiety. Self-care isn’t just getting a pedicure (although I highly recommend them!). It’s about taking care of yourself first.
Knowing yourself and your boundaries is a must. It’s important to prioritize your needs. Self-care looks different for me, my husband and our twin daughters, which is perfectly okay. I’ve learned to say no more often and truly focus on what matters most.
We’ve discovered our self-care through trial and error over the years, and it can vary by the season. Self-care for our family can be as simple as taking a walk, doing a DIY project, exercising, cooking, baking, gardening, photography, mowing the lawn, volunteering or other hobbies of interest. I love each of these, but depending on the time of year, I focus on some more than others.
The most important tool in your toolbox is your body. You only have one, so it needs to be treated with the utmost respect and care. When our bodies are neglected, chronic pain and injuries are much more likely to crop up, bringing your season to a halt. We have drastically changed our eating habits for the better as we’ve aged. Physical self-care is what I struggle with the most. I’m a planner and an organizer; that’s how stuff gets done! Unfortunately, I find that my to-do list never ceases, and I don’t often take the time needed to go to the gym regularly. It is something I need to change for my benefit.
Restful sleep is also very important to your well-being. When you are well rested, you are better able to think critically when running a
farm operation or other career. Making your bedroom a place of peace and comfort allows you to unwind, relax and get a good night’s sleep.
Another important part is taking in life’s small joys, whether it’s a
family supper, being with friends, fishing, going to a movie, hanging out at the pond or maybe going for a drive together. I can’t stress enough the importance of changing the place, routine and set of responsibilities occasionally as the work will always be there.
It’s okay for you to be a priority. The farm, your family and your career are all priorities, but so are you. Self-care is important because you cannot pour from an empty cup. To be able to care for others, you must first take care of yourself. What’s something you can do for yourself today?
THE FARM, YOUR FAMILY AND YOUR CAREER ARE ALL PRIORITIES, BUT SO ARE YOU. SELF-CARE IS IMPORTANT BECAUSE YOU CANNOT POUR FROM AN EMPTY CUP.
Evenings spent at their family pond help Kerri Bell relax and recharge.
SUBSCRIBE
