DAWN TO DUSK
CONNECTING CONSUMERS
WINTER WEEKEND
DELIGHTS
AND CATTLE PRODUCERS
GETAWAY
Beef’s Nutrients Support Adolescent Girls and Women’s Health Iron-deficiency anemia is on the rise in the United States, disproportionately affecting adolescent girls and adult females. 3 Scan QR to learn more about beef's nutritional benefits throughout all stages of life!
Research suggests that as U.S. consumption of iron-rich food declines, especially beef consumption, prevalence of iron-deficiency anemia increases, particularly in females.3 As part of a healthy diet, beef helps close nutrient gaps in vulnerable populations by providing essential nutrients, including iron, protein zinc, vitamins B12 and B6, and choline.1,2
1. U.S. Department of Agriculture and U.S. Department of Health and Human Services, Dietary Guidelines for Americans, 2020-2025. 2020. 2. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal. usda.gov. (NDB for beef #13364, NDB for egg #01332, NDB for chicken breast #05064, NDB for pork #10093) 3. Sun H, Weaver CM. Decreased Iron Intake Parallels Rising Iron Deficiency Anemia and Related Mortality Rates in the US Population. J Nutr. 2021;151(7):1947-1955. doi:10.1093/jn/nxab064
FEMALE IRON REQUIREMENTS INCREASE STARTING IN ADOLESCENCE Iron Requirements (Per Day)
The Dietary Guidelines for Americans (DGA) recognize that lean meats, including beef, help nourish at every life stage.1
18MG
Male Female
15MG 11MG
10MG 8MG
4-8yr
8MG
9-13yr
14-18yr
19-50
Age
4. Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc : a Report of the Panel on Micronutrients. Washington, DC: National Academy Press; 2001.
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 NET WORK 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.
Photo credit: Ryan Damman Photography
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Features
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W H AT M A K E S CO U N T RY CO O L?
S P OT S O F T E A
CO N N EC T I N G CO N S U M E R S A N D CATTLE PRODUCERS
F R O M S OY S H O E S TO CO R N C LOT H E S
DAW N TO D U S K DELIGHTS
Learn how Iowa farmers are helping provide solutions to the growing demand for renewable, sustainable materials for the footwear and fashion industries.
Morning meets evening as four curated, traditional breakfast recipes are reimaged as delightful dinner meals.
Find out how Country Cool got started — and how it’s supporting the Iowa Food & Family Project.
Tea has overcome cultural barriers, formed bonds and quieted hearts for thousands of years. Savor the experience of tea with two businesses that are brewing connections.
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Join Upper Iowa Beef on a journey of sustainable beef and bringing food production back to a local level.
In Every Issue Photo courtesy of Amana Colonies Convention and Visitors Bureau
7 EDITOR’S NOTE
CELEBRATE GOOD TIMES
8 FAMILY TABLE
A FAMILY TRADITION OF FRESH PASTA
11 WELLNESS TIPS
BUILDING BRIDGES
12 POINT OF INTEREST
HOTEL PATTEE
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48 FRESH PICKED
PLANTING THE AGRICULTURE STORY
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WINTER WEEKEND G E TAWAY
W H AT’ S O N YO U R P L AT E I N 2024?
Experience the rich heritage, historic charm and warm hospitality of the Amana Colonies, which celebrates a culture of craftsmanship at every turn.
Iowa-grown foods have a lot to offer, no matter how culinary trends evolve. Learn what experts say will be trending in food and nutrition in the year to come.
ON THE COVER A traditional breakfast of eggs benedict receives an “Iowa” twist by using bacon as the meat. This warm and comforting recipe can be found on Page 36. Photo credit: Kelsey Byrnes, Dance Around the Kitchen
WINTER 2024
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ISSUE NO. 20
IOWAFOODANDFAMILY.COM |
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harvesting success Join us in celebrating 20 I SSU E S of sowing seeds and forming connections between consumers and the farm families who work to provide food, fuel and fiber for Iowa and beyond!
SUMMER 2022
FALL 2022
EBERSOLE CATTLE
VISIT THE COMMUNITY
DIME STORE DREAMS
EXPLORE
NICHE AGRICULTURE
FARM ANIMALS LIVING
COMPANY THRIVES
ORCHARD
LIVE ON
WASHINGTON COUNTY
TAKES ROOT
THE GOOD LIFE
FALL 2021
VISIT IOWA’S OLDEST CITY
GATHER AND SAVOR THE SEASON
HARVESTING RENEWABLE ENERGY
SPRI NG 2020
WI NT ER 2020
FA L L 201 9
S U M M E R 201 9
S P R I N G 2 01 9
B R O U G H T TO YO U BY T H E I OWA FO O D & FA M I LY PR OJ E CT
SEE INSIDE AN
FALL FUN AT CENTER GROVE ORCHARD
Iowa Herb Farm PLAN A TENDERLOIN R OA D T R I P
INSIDE THE IOWA CULINARY INSTITUTE
MEET A PASSIONATE PIG FARMER
SCOOP UP A LOCAL DAIRY DELIGHT
5 CREATIVE WAYS TO ENJOY EGGS
DISCOVER DECORAH'S LOCAL FOOD SCENE
TASTE PELLA’S
FARMLAND GOES UNDER COVER FOR WINTER
ADD SIZZLE TO SUMMER GRILLING SAVOR PIZZA TOPPED WITH RUSTIC CHARM EXPLORE AN IOWA DAIRY FARM
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dutch heritage MEET AN IOWA EGG FARMER ADD SOYFOODS TO THE SHOPPING CART
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BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT
FRESH PICKINGS MAGAZINE
IOWA FOOD & FAMILY PROJECT
EDITOR LYDIA ZERBY
Iowa Soybean Association
PHOTOGRAPHER JOCLYN BUSHMAN DESIGNER BRIANNA SCHECHINGER
CONTRIBUTORS APRIL PEARSON April Pearson Creative
FOUNDERS 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
CRISTEN CLARK
Cargill
Food & Swine
Cookies Food Products
DARCY DOUGHERTY MAULSBY
Earl May Garden Centers
Darcy Maulsby & Co.
HALEY BANWART Farm Roots & Chore Boots
KELSEY RITCHEY Wixted & Company
Corteva Agriscience Farm Credit Services of America Heart of America Group Hy-Vee Iowa Grocery Industry Association Iowa Machine Shed Restaurant Iowa State Fair Key Cooperative
KERRI BELL
Latham Hi-Tech Seeds
CommonGround Iowa
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,
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
Healthy Iowa and Earl May for the financial
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.
investment that makes this publication possible.
Comments: iowafoodandfamily.com/magazine/feedback
Iowa Turkey Federation, Farm Credit Services of America, Cargill, Corteva Agriscience, Key Cooperative, Latham Hi-Tech Seeds, Live
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es ili
ebrating el
m fam far
You’re invited to explore how food is grown around the state and meet the farmers (such as the McClure family f rom Dallas Center) who make it happen.
c @FoodnFamilies iowafoodandfamily.com
Funded in part by the soybean, pork, corn, beef, dairy, egg and turkey checkoffs.
JOIN THE CONVERSATION. LEARN ABOUT MODERN AGRICULTURE. MAKE INFORMED FOOD CHOICES.
editor’s note
Celebrate Good Times we’ve helped consumers connect further with the farming and agriculture community.
T
his is the 20th issue of Fresh Pickings magazine! As a relatively new publication, its credibility with other agriculture, family and healthy living organizations has grown immensely. I believe this is due to the multitude of writers, photographers, content experts and partners collaborating and challenging each other to provide Iowans with engaging and informative features.
In 2018, during the planning stages for Fresh Pickings, we identified three main goals: Make agriculture more accessible, interesting and relevant to a consumer audience; inspire Iowans to explore the farming, community and food scenes beyond their front door; and reach new audiences while deepening relationships with existing audiences. Over the past 20 issues, this publication has met, and I would argue, exceeded the above goals. By sharing stories of farmers who care deeply about their land and livestock, ag businesses developing new and innovative technologies, and local towns thriving because of their connection to agriculture,
Previous magazine issues have invited readers to visit unique Iowa cities from Atlantic to Mason City, Dubuque to Decorah, and Pella to Cedar Rapids. Restaurants and small businesses are the heartbeat of Iowa, and readers have been introduced to hidden gems such as Pickle Creek Herbs, Fishback & Stephenson Cider House, West End Salvage, Dan and Debbie’s Creamery, and Dirt Road Candle Co. Around our office, we love to take a moment to stop and celebrate accomplishments. In a fast-paced world, I don’t think we can do that enough. But we're not done! There are hundreds, if not thousands, of stories to be told about how food, farming and agriculture make Iowa the most amazing place to live, work and play, and we can’t wait to bring them to you. The stories in this issue are worth celebrating as well! Meet a farm family passionate about consumer engagement, and learn about a beef processing facility focusing on sustainability and animal care. Discover two small business owners who create connections through tea, and explore apparel brands with innovative uses for the two top-producing crops in Iowa. I hope these features will inspire readers to dive deeper and celebrate agriculture! Enjoy the issue,
WIN A TRIP TO THE AMANA COLONIES Enter to win a $150 gift card to Hotel Millwright in the Amana Colonies and a $50 fuel gift card to get you there at iowafoodandfamily.com/contest/amana-colonies.
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M FA
I LY T R A D I T
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fresh pasta A
S AVO R T H E F L AVO R S
O F I T A LY A T H O M E
By Cristen Clark
F
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.
amily dinner nights can be hard to come by in our house due to school activities and livestock responsibilities. If there’s time to enjoy a meal together, I like to make it special and comforting. Ever since my children were young, they’ve enjoyed eating fresh pasta. I used to believe that crafting fresh pasta was a magical feat achievable only by alchemists or skilled Italian nonnas. Little did I know that the art of making fresh pasta was relatively easy, as proven to me by a few kitchen lessons from my grandmother Madeline.
Allow the dough to rest. After you've mixed the pasta dough, let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and work with. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out.
A cherished memory from my children’s younger years involved observing them alongside my grandmother as they rolled out fresh pasta sheets. I remember their little eyes lighting up when they saw how long the sheets could get. They would spin around the kitchen atop the flour-dusted floor with the pasta draped over their arms.
Roll out the dough thinly. Aim for a thin and even thickness, especially for delicate pasta like pappardelle or lasagna sheets. If you have a pasta machine, start on the thickest setting, then work your way down. For ravioli, roll the sheets thick enough to hold the filling but thin enough so it doesn’t end up doughy. I find the second-thinnest setting perfect.
Pappardelle is a long, ribbon-like pasta originating from the northern part of Italy. The size varies since we cut it freestyle with a knife or pastry wheel. Pappardelle is commonly paired with rich sauces such as ragu, alfredo or carbonara, but it also works well with pesto, tomato sauce, or simply butter and herbs. I’ve known many home cooks to use pappardelle in their beef or pork stroganoff too. Here are a few tips to make fresh pasta at home. Choose your flour. Traditionally, Italian pasta is made with "00" flour, which is finely ground and has a higher gluten
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content. If you can't find "00" flour, allpurpose flour works well too. Semolina flour, made from durum wheat, is also commonly used. It gives the pasta a slightly yellow color and a more rustic texture.
Flour generously along the way. While rolling and cutting the pasta, make sure to always flour both sides of the dough. This prevents sticking and helps maintain the pasta's shape. If you're not cooking the pasta immediately, let it dry for 20-30 minutes on a lightly floured surface or drying rack. This will help the pasta hold its shape better when cooked. Slow cooker pork ragu is a flavorful and tender Italian-inspired dish perfect for a hearty meal. Although it's possible to prepare this recipe entirely in a slow cooker, don’t overlook the importance of browning the pork and vegetables to elevate the sauce's flavor.
family table
Pork Ragu Family Style • 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 6-8 large pieces • 2 teaspoons seasoned salt • 1 teaspoon ground black pepper • 3 tablespoons vegetable oil • 1 large yellow onion, diced • 5 cloves garlic, minced
meat and sautéed vegetables. Add crushed tomatoes, fresh herb bundle and bay leaves. Cook on low for 9-10 hours until pork shreds easily. Shred pork and return to sauce. Serve on top of fresh pasta. Garnish with grated parmesan and finely chopped parsley or basil.
• 3 whole carrots, peeled and diced
PAPPARDELLE PASTA
• 3 stalks celery, diced
• 4 cups all-purpose flour
• 2 tablespoons tomato paste
• 6 large eggs
• 1/2 cup red wine (or water)
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes • 5 f resh thyme stalks and 4 sage leaves, bundled and tied with a cotton string • 2 bay leaves • Fresh pappardelle pasta (recipe to right) • Parmesan cheese and parsley or basil, for garnish
Sprinkle pork shoulder pieces with salt and pepper. In a large skillet over medium-high heat, add vegetable oil and pork shoulder pieces. Cook pork pieces on each side until nicely browned. Remove pork from skillet, reduce heat and add onion, garlic, carrot, celery and tomato paste. Stir this mixture frequently until softened and browned. Add red wine or water to deglaze skillet and remove from heat. To the slow cooker, add browned
• 2 teaspoons sea salt
Add all ingredients to a food processor and process for one minute. Remove shaggy dough mass from processor and shape into a ball. Wrap dough ball in plastic wrap and let rest at room temperature for 30 minutes. Dust two large baking sheets with flour and set aside. Divide dough into eight pieces. Roll pieces out to desired thickness with a rolling pin or a pasta machine. Generously flour sheets of pasta, then roll and cut into desired noodle shapes. Loosen into pasta nests with plenty of flour to dry and cure for 20-30 minutes. Cook the pappardelle noodles in a large pot of boiling salted water. Fresh pasta takes considerably less time to cook than dried, usually 1½-3 minutes, so watch it carefully.
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Challenging all Iowans to improve their well-being through purposeful engagement.
LiveHealthyIowa.org info@livehealthyiowa.org 888.777.8881 LEARN MORE!
10 Week Wellness Challenge • Live Healthy Iowa 5K Strut Your Pup Challenge • Burst Your Thirst Challenge The Next Step Challenge • Family Wellness Challenge Go the Distance May • LHI Kids Track Championships
wellness tips
Building
By Lydia Zerby
Bridges SIMPLE STEPS FOR STRENGTHENING CONNECTIONS
P
eople crave connection in many different
Socialization. When people feel
forms. Physical, social, emotional and
a sense of belonging and f ind a support
environmental connections directly impact
network, they sleep better, embrace healthier
whole-body wellness. When we feel connected,
habits, experience less stress and have a better
we can contribute to our communities, stay
quality of life. To improve in this area, carve out
physically active and support others.
time to meet with friends and family, volunteer
The Live Healthy Iowa (LHI) team approaches the concept holistically. Simple changes
for meaningful organizations, or even join a group of people who enjoy the same hobby.
in behaviors or thought processes can help people form deeper connections. Follow these tips for enhancing the many connections in your life.
Self-Care. Taking care of yourself so you can be healthy, rejuvenated and able to care for others is essential in this fast-paced world. Self-care is one way to cope with
Environment. Whether hiking in the woods or kayaking on the river, exposure to nature has been linked to many mental health benef its, such as improved attention, better mood, lower stress and increased empathy. The sense of connection one has to the natural world contributes to one’s
daily stressors, but the practices aren’t the same for everyone. Consider what makes you smile, feel cared for or reenergized, and allow yourself to engage in those activities regularly. When you feel good about yourself, you are more open to connecting with and supporting others.
happiness, so make it a point to integrate nature into your everyday life.
Lifelong Learning. Research Food Sources. Interest in where
shows mental health flourishes when a person dedicates time to learning
food comes f rom and purchasing f rom
opportunities. Adult learning increases
local farmers or producers has increased
self-esteem and conf idence, especially
over the past few years. Connections like
when the skills meet a need. Consider
farmers and buyers, children and gardening,
signing up for a class to learn a new
families and farm tours are vital in building
skill, or use the internet to access online
healthy food systems. As the distance has
resources f rom experts in their f ields.
increased between consumer and producer,
Lifelong learning is linked to feeling more
transparency and connections to the
connected to the world around you. Pair
food system are critical for sustaining our
up with a f riend in this area to focus on
economies and food education.
lifelong learning and social connection.
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O PRIDE F PERRY
Each room in Hotel Pattee has its own unique theme of different industries, passions and perspectives.
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point of interest
EXPERIENCE THE HISTORIC SPLENDOR OF HOTEL PATTEE By Haley Banwart
S
ituated along Willis Avenue in the historic downtown district of Perry stands the timeless Hotel Pattee.
Outwardly, the Classic Revival design of the beautiful brick façade seamlessly integrates the large building into the surrounding streetscape. Inside, an immersive celebration of history, fine art and local culinary flair awaits. Early Origins During the early 20th century, railroad expansion stimulated construction in downtown Perry, making it the center for social life in the community. The grand Hotel Pattee was built in 1913 by brothers Harry and Will Pattee to honor their father, David Jackson (D.J.). Des Moines architectural firm Proudfoot, Bird & Rawson designed the three-story structure. Few expenses were spared, and construction was completed a year after D.J. passed. Dances and dinner parties held at Hotel Pattee helped establish the new gathering space as a landmark of downtown Perry. Unfortunately, property upkeep became a challenge for the series of owners who followed. Desire to Rejuvenate Despite several remodeling attempts, the hotel lost much of
its historic charm, and by the early 1990s, it had fallen into disrepair. Then, in 1993, the building was purchased by former Perry resident Roberta Ahmanson. For the first time in 82 years, Hotel Pattee closed its doors for a complete interior renovation, ushering in a new era. The rooms and event spaces were masterfully restored in the Arts and Crafts style. According to Hotel Pattee General Manager, Jenny Eklund, the hotel's transformation brought people of means to the community following its grand re-opening in 1997. “We were blessed to have Roberta wrap her arms around Hotel Pattee and bring it back to life in the most magnificent way,” says Eklund. “Special care was taken to respect the history here and keep it alive so it remains a point of pride for those who grow up, work and live in Perry.” A Story in Every Room Today, Hotel Pattee is one of the few hotels where every room tells its own story. Mahogany paneling, Persian rugs and period chandeliers elegantly outfit the lobby, hallways and gathering areas.
America. Eklund says the Japanese, Woodworking, Louis Armstrong and Italian rooms are some of the favorites booked by guests. The boutique hotel is also home to a state-of-the-art bowling center, a dedicated library, an extensive museum collection of art and a fullservice dining room and lounge. Specializing in Unique The Pattee Café offers a dining experience that’s memorable for any occasion. Diners enjoy a menu featuring a variety of American dishes sure to fancy the taste buds. Within the Pattee Café, three distinct dining areas take visitors back to when trains reigned supreme. Thanks to a unique public-private partnership between Perry Economic Development Inc. and Perry Hospitality Inc., Hotel Pattee continues to serve as a hub for residents and visitors from across the globe. “Community support is the reason we’re here,” says Eklund. “We open Hotel Pattee to everyone, and our hospitality is something we hang our hat on. I leave every night knowing our employees and guests are treated as family.”
Upstairs, 40 individually decorated and themed guest rooms pay tribute to the people who came from all over the world to build small-town
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t a h W s e k a M y r t n u Co ? l o Co 14 | FRESH PICKINGS MAGAZINE
Photo credit: Ryan Damman Photography
The lifestyle brand that connects consumers to their rural roots By April Pearson
Photo credit: Ryan Damman Photography
K
imberly and Mark Rogers’ roots run deep, with family farming going back for generations. They grew up only 20 miles apart in rural Iowa but didn’t meet until their late 20s through a mutual friend. Kimberly only agreed to meet Mark because she knew he was a farmer, which she admired. Mark was immediately smitten with Kimberly, and she eventually returned his interest. They were married in 2014. Together, they’re growing corn and soybeans in four counties and raising six rambunctious farm kids.
Kimberly and Mark Rogers moved to Mark’s family farm in 2021 and have since been putting their personal touches on the property to transform it into a rural vacation destination.
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Photo credit: Ryan Damman Photography
The Rogers repurposed a decommissioned bridge (originally destined for the Mississippi River) to make creek-crossing quicker between the homestead and the operation’s office.
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“As farmers, you're always looking to diversify because it's challenging.” MARK ROGERS
Kimberly and Mark’s shared life often involves long phone calls while Mark drives — whether looking at potential land or burning the midnight oil during harvest — and lengthy discussions of their hopes, dreams and plans for their family and farm. A few years ago, Mark pitched one of his more outlandish ideas to Kimberly: launching an apparel and lifestyle brand called Country Cool. Kimberly thought he was crazy. “We’re farmers,” she told him. “We don’t know a thing about the clothing industry.” But Mark had planted the seed, and it was only a matter of time before it took root. After the two attended an agriculture conference in February 2022, Kimberly had a change of heart. “My No. 1 takeaway from the conference was how the younger generations feel so far removed from the farm,” says Kimberly. “They feel no connection to the land; they have no idea where their food comes from; they think they have no part in agriculture. So,
I thought, ‘Maybe Country Cool is a way for us to bridge that gap.’” From Seed to Style The Rogers knew they had work to do — not just for themselves but for their kids, grandkids and great-grandkids. There was too much at stake. Along with increasingly severe weather events, fluctuating commodity prices and loss of biodiversity, farmers were also dealing with consumers who lacked awareness and involvement in agriculture. “As farmers, you’re always looking to diversify because it’s challenging,” says Mark. “With the grain markets going up and down and so many variables affecting outcomes — most farmers choose to diversify. Country Cool is very different from what’s been done before. Considering that it signifies everything we celebrate, we thought it could be something one of our kids might manage someday.” In May 2022, Kimberly and Mark founded
Country Cool to help people learn where their food comes from, connect the generation that’s once removed back to the farm, grow the expansive network of roots between the country and the city, and plant good seeds in the community. With the same purpose and passion Mark and Kimberly dedicate to caring for their farm, Country Cool is committed to strengthening the bond between growers and consumers, upholding a heritage of hometown values and honoring those who honor the land. CountryCool.com offers a range of chic and comfortable apparel and accessories that showcase the essence of rural living. From graphic tees and hats to soft sweatpants and hoodies, from cozy vests and jackets to unique gear and merch — Country Cool has something for everyone. It truly is a labor of love for Kimberly and Mark, one that goes beyond a simple lifestyle brand.
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Photo credit: Ryan Damman Photography
Even the name “Country Cool” has its own meaningful origin story: After the couple moved back to Mark’s family farm, they were at the creek, watching their son play. “It struck me that he was standing in the same place I had stood so many years before,” says Mark. “Even though everything was constantly changing, the country didn’t change. The farm and the land remained intact and as beautiful as ever. I thought, ‘That is what’s so cool about the country. Now my family is back, and that’s what makes my family country cool.’”
Team Rogers, pictured f rom left to right: (back) Emma, Madison, (f ront) Andrew, Lucy, Alaina and Charlie.
On the Horizon Always on the lookout for creative opportunities to diversify their business and engage with consumers, Kimberly and Mark are cultivating their next venture: Country Cool Cottages. “We have this large property that was a Tyden farm originally,” says Kimberly. “Emil Tyden was a Swedish immigrant and an American innovator. He bought land in North Central Iowa and built eight different farms. Over the years, they had cattle and hogs and all kinds of animals. They had liveon staff, and it was an active, large farm. Now we own this property, and the land is just so beautiful. We asked ourselves, ‘How can we
“WHen you’re passionate about what you do, it’s only natural that you want to share that passion with others.” Kimberly ROGERS
Photo credit: Ryan Damman Photography
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bring this back to life and make it a vibrant, modernday farm people would want to experience?’ And that’s how we came up with the idea of the Country Cool Cottages.” Kimberly and Mark want to offer vacationers the opportunity to unplug from the world and enjoy the beauty of nature. Planning is still in the early stages, but Country
Matched in Their Mission Country Cool and the Iowa Food & Family Project (Iowa FFP) share several of the same qualities: They celebrate farm families, unite rural and urban communities, and take pride in Iowa’s homegrown foods and hometown values. Through Iowa FFP’s many food and agricultural outreach
was the idea behind Country Cool’s “Know Farmers. Know Food.” campaign. To “Know Farmers” is to appreciate hardworking farm families that put food on the table, and to “Know Food” is to recognize the importance of understanding where our food comes from. In a clever turn, the phrase also sounds like “no farmers, no food,” which is also
A Brand with a Purpose “When you’re passionate about what you do, it’s only natural that you want to share that passion with others,” says Kimberly. “Not only do we care about running our farm, conserving the land and providing food for others — we also care about engaging with consumers.”
WIN A $100 COUNTRY COOL GIFT CARD to purchase Country Cool apparel of your choice. Enter to win at iowafoodandfamily.com/contest/country-cool.
Cool Cottages will be situated on the Rogers farm, near their family home. It will include a quaint cabin, horse stable, chicken coop, restored antique tractor for hayrides, fire pits, and kayaks and canoes for spending time in the creek — everything you need to enjoy rural life. “As more people leave the country, more people want to vacation in the country,” says Kimberly. “I think it’s important for families to have the opportunity to say, ‘You know what? We want to unplug, relax and play in the creek.’”
events, interactive engagement programs and publications, Iowa FFP gives consumers the information they need to make informed food choices. Country Cool is partnering with Iowa FFP for one simple reason: Kimberly and Mark want to give back to an organization as passionate about educating consumers as they are. “We want to show people what agriculture is really like, not the stereotypes,” says Kimberly. The connection between consumers and producers
relevant: Without farmers, there’d be no food. Country Cool donated 7% of sales from the coproduced “Know Farmers. Know Food.” shirt to Iowa FFP this fall and gives back 1.3% of all other purchases to likeminded organizations on an ongoing basis. Why? Because on-the-farm jobs account for 7% of all Iowa employment and 1.3% of all U.S. employment, according to the USDA Economic Research Service. It’s Country Cool’s way of supporting those who work hard to provide the food we eat and products we use every day.
Producing food for their family, friends, neighbors and people worldwide is more than a way of making a living for Kimberly and Mark Rogers — it’s a way of life. One they’re passing down through generations. “Many people have roots in rural ag,” says Kimberly. “Maybe their grandparents were on the farm, and they remember visiting and taking a combine ride. Thinking about our kids — we want them to realize that there’s pride in having roots in the country; there’s celebration in where they come from.”
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The Tea Cellar offers dozens of varieties of teas for customers to choose f rom.
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Spots of Tea LOOSE-LEAF TEA BREWS CONNECTION AND COMMUNITY By Kelsey Ritchey
S
econd only to water, tea is the most consumed beverage around the world. Its versatility allows consumers to enjoy unique, specific blends that suit their tastes. Do you prefer hot or cold? Bitter or sweet? Oolong or herbal? Tea trends and blends vary from region to region and country to country — spanning continents, cultures and languages. Tea can form bonds and forge connections among people from all walks of life.
HISTORY OF TEA According to legend, tea was discovered in 2737 B.C. when Chinese Emperor Shen
Nung tasted the elixir accidentally created after leaves from a tree fell into boiling water. It eventually became a daily drink. Tea cultivation and processing began around the third century A.D. — later expanding into Japan, Taiwan, India and Britain. Tea would later be in the spotlight leading up to the American Revolution, thanks to a political and mercantile protest in Boston, where demonstrators boarded ships and tossed chests of tea into the Boston Harbor in response to the Tea Act of 1773. Tea has stood the test of time and, despite the famous Boston Tea Party, continues to bring peace, warmth and togetherness to people worldwide.
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Red Dragon Herbs & Teas POLK C ITY
Mary and Ryan Lewellin started Red Dragon Herbs & Teas in 2015. Mary was a student
at Iowa State University, and Ryan was employed full time. Life events opened up the possibility of the young family starting a part-time business. They were already growing herbs in their backyard garden and using them for tea, so they decided to try making a business out of it. The Lewellins got their business off the ground by applying for a stand at the Downtown Des Moines Farmers Market. During Saturday morning markets, they realized tea had a unique way of bringing people together. When patrons would ask about their products, Mary and Ryan would get to know them better to determine what types of loose-leaf tea they should try. “Tea creates a sense of community,” says Mary. “People come together to sip tea and share sad moments, happy moments or simply to feel better. Having a community around us is important. Ryan and I cherish those relationships, and it’s very fulfilling to know we can impact someone’s life.” That sense of community is something Ryan knows firsthand. While serving in the U.S. Marine Corps in 2004, Ryan’s unit patrolled the streets of a small city in Iraq. One thing Ryan noticed right away was how deeply ingrained tea was in Iraqi society.
Mary Lewellin is the owner of Red Dragon Herbs & Teas.
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“ I T ’ S I M P O R TA N T T O U S T H AT T H E FA R M S (WE SOURCE FROM) A R E W E L L TA K E N C A R E O F A N D F A M I LY - O W N E D , WHEN POSSIBLE.” MARY LEWELLIN
“Every time we stopped at a house, they would bring us tea,” recalls Ryan. “It was something we really enjoyed. We would talk with these folks over tea and get to know them. I downed hundreds of cups of their chai during my deployment. We recreated the blend they would use over there. We add a touch of cardamom and cinnamon to give it that unique spicy and sweet flavor I remember.” Today, Red Dragon Herbs & Teas continues to participate in the Farmers Market while managing about 40 retail partnerships around Iowa and surrounding states. They recently opened a storefront in Polk City. They source many ingredients from local or family-owned businesses, including Pepper Harrow Farms, Graziano’s, Red Ape Cinnamon and Mount Hope. “We source from many places and try to be thoughtful about the people we get our ingredients from,” says Mary. “It’s important to us that the farms are well taken care of and family-owned, when possible. When we can, we form partnerships with local sellers and farmers. Our main priority is quality. We put a lot of heart and soul into our business, and high-quality ingredients are essential.”
Mary's suggestion for a new tea drinker: Russian Earl Gray Ingredients for flavor: Orange peel and lemongrass
Evangelical about their love of loose-leaf tea, the Lewellins teach classes at community libraries and the Greater Des Moines Botanical Garden. During these events, they share stories and histories about the plants they work with. In some of these classes, they walk students through the process of blending herbal tea. “There are so many different herbs and spices we work with,” says Mary. “There’s a ton of interesting lore behind what we do and how we do it. We’re always excited to talk to customers about these things and hope it makes them enjoy their tea even more.”
WIN A $75 RED DRAGON HERBS & TEAS GIFT CARD to enjoy tea blends and products of your choice. Enter to win at iowafoodandfamily.com/contest/red-dragon.
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The Tea Cellar team enjoys meeting and serving their customers. Pictured f rom left to right: Amara Heinrichs, Daria Tessmer, Justeen Hill, Lorna Harberts and Adele Kuruppu.
The Tea Cellar C EDAR FALLS
Justeen Hill was a sales and marketing executive for a management company when she asked herself the million-dollar question, “Do I really want to be doing this in five years?” Her answer was no. “I didn’t waste any time. I downloaded a 50-page business plan and put it in a threering binder,” says Hill. “I decided I was going to pursue this dream for myself.” As a little girl, Hill’s grandparents “Opa and Oma” would come together every afternoon to enjoy teatime. As farmers who immigrated from the Netherlands to 160 acres south of Aplington, Iowa, they always stopped what they were doing to enjoy tea and cake at 3 p.m.
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It was this tradition that first introduced Hill to loose-leaf tea and all it offered. “They still spoke German when I was a little girl, and they would speak German during teatime,” recalls Hill about her Opa and Oma. “They’d make an oolong semi-fermented tea. All tea comes from the Camellia sinensis tree plant, and the amount of time you ferment makes it different. The tea leaves have essential oils, which slide into the water and expand to give it its taste. The flavors can astound you.” After much discussion with family and friends, Hill decided to name her tea shop The Tea Cellar because of its location on the lower level of an interior design store. The first time she
“ T H E T E A L E AV E S H AV E ESSENTIAL OILS, WHICH S L I D E I N T O T H E WAT E R A N D E X PA N D TO G I V E IT I T S T A S T E .” JUSTEEN HILL
prominent space on State Street. It has increased its tea offerings from 32 to an impressive 80, giving customers abundant choices of loose-leaf tea blends. Hill is also proud to leverage local partnerships, including Hansen’s Dairy, a seventhgeneration dairy farm in Cedar Falls. “All those little touches matter to customers,” she says. “They make you feel special.” Justeen's suggestion for a new tea drinker: Honey Almond Ingredients for flavor: Honeybush tea, almond bits, natural flavor, white cornflower blossoms and marigold
went down the stairs and into the space, Hill saw the limestone wall and concrete flooring. “I said, ‘Oh yeah, this is it,’” she recalls. It was important to Hill that The Tea Cellar provide a great product and experience for her customers — many of whom are University of Northern Iowa students. “Sometimes you have to tell yourself that you are worth the bit of time,” says Hill when describing making a cup of tea. “I want The Tea Cellar to be an underground tea experience.” After its opening in November 2016, business at the Tea Cellar boomed. The holiday shopping season and bustle around a new local business in Cedar Falls were exciting. The Tea Cellar gained popularity and eventually moved locations to a more
The Tea Cellar products can be purchased at the shop or via wholesale carriers sprinkled throughout Iowa, including Hy-Vee and Fareway. When Hill looks back on the history of her business — which began six years ago — it’s hard not to get emotional. “We had been open for three years before the pandemic, and I was so grateful for the loyal customer base we had created,” she says. “When we were forced to shut down, I remember spending a lot of time on our website so we could continue to sell tea — especially to the college students who were living back at home. Once our sales went live, I remember sitting on the couch crying because orders were coming in from all over the country.” That outpouring of support was a testament to how vital her loose-leaf tea products were to the community she established and individuals around the country. “It’s wonderful to have a community who supports my product and the old-fashioned experience it represents,” says Hill. “In a fastpaced world, tea allows us to quiet our hearts and minds to be alone with ourselves.”
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Connecting Consumers
And Cattle Producers F O L LOW U P P E R I OWA B E E F O N A J O U R N E Y O F S U STA I N A B L E B E E F P R O D U C T I O N By Haley Banwart
When you know your farmer, you really know
your food. That’s the vision behind Upper Iowa Beef, a family-owned beef processing facility focused on sourcing high-quality, sustainable products. Since opening in 2017, the company has taken an active role in prioritizing animal care, adopting climate-smart practices and providing transparent information to families who enjoy beef at their dinner table.
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Upper Iowa Beef’s state-of-theart facility in Lime Springs was professionally designed and built to grow and expand with new technologies that improve processing, packaging and delivery. Darin Koch, Upper Iowa Beef special projects and systems coordinator, says slow and steady progress was key to the company’s early success. “We started out processing 25 head of cattle per day before ramping up and reaching our goal of 60 head per day, which is what the plant was originally designed to support,” says Koch. “Today, we’re processing up to 470 head per day with the help of 300 employees and more than 350 cattle producers.” Koch continues, “It all goes back to our approach of bringing food production back to a local level, working with the families who raise the cattle we source and getting to know their operations. We work with small-to-medium-size farms. Some of our producers are selling to us every week; others bring in loads once a year.”
“Our approach is to bring food production back to a local level, working with the families who raise the cattle we source and getting to know their operations.” DARIN KOCH
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Jim and Travis Grover, father and son duo of Grover Farms, drop off a load of f inished cattle to Upper Iowa Beef.
High-Quality Care for High-Quality Beef One of the attributes that sets Upper Iowa Beef apart is the extra steps its hand-selected producer partners take to deliver a wholesome product. Cattle suppliers include independent, family-owned farms in Iowa, Minnesota, Wisconsin and Illinois. The attention to detail starts with the individual farmers who work daily to administer the best care for their livestock to ensure a safe and nutritious beef-eating experience. “We’re continually having conversations with our producers to better track and understand how their cattle are being raised, from feed bunk management to the conditions at the time the cattle are sent to market,” says Koch.
“One of the biggest things we pay attention to is the humane treatment and handling of the animals,” he shares. “For example, all our producers are Beef Quality Assurance (BQA) and Beef Quality Assurance Transportation (BQAT) certified for proper care and transport. We strive to originate all our cattle from within 150 miles of our plant to reduce stress as well as our carbon footprint.” In 2022, Upper Iowa Beef launched its Tri-State Supreme program to meet the needs of sustainability-conscious meat consumers further and provide a local value-added market to local cattle producers. Producers in the program follow a 13-point sustainable practices checklist to qualify. By implementing
“One of the biggest things we pay attention to is the
humane
treatment
and handling of the animals.” DARIN KOCH
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this unique approach, Upper Iowa Beef aims to increase transparency along the supply chain and help producers capture a higher percentage of the retail beef dollar. A Commitment to Better Beef According to the Upper Iowa Beef philosophy, beef tastes better when raised by family farmers who prioritize caring for their land, cattle and community. As a facility that sells directly to wholesale distributors across the globe, the company regularly features producer spotlights to showcase how the farm families working behind the scenes go above and beyond to provide a superior beef product. Upper Iowa Beef shares the materials with end users, including grocery stores, local lockers and restaurants. Upper Iowa Beef also recognizes its role in supporting a sustainable future. “When we think about sustainability, our goal is to stay ahead of the curve,” says Koch. “In addition to focusing on the way cattle are fed and cared for, we also look at using new technologies to make data available for driving better decisions and returning a higher value to producers and consumers.”
Employees take pride in the quality meat products they help produce.
Tri-State Supreme SUSTAINABILITY CHECKLIST
All cattle are individually identified with an Upper Iowa Beef numerical tag when entered on feed. All cattle enrolled in the program are sourceverified back to the point of purchase.
Cattle include typical beef breeds and exclude dairy lineage.
The trim and offal supervisor oversees the production and processing of trim and offal products. They ensure quality control, team welfare, inventory management, and coordination with other departments.
All cattle are raised within 150 miles of Upper Iowa Beef.
Cattle are fed a 100% vegetarian-based diet. They are fed a corn-based ration for at least 180 days. No feeds produced on irrigated cropland are fed to the cattle. All feeds are home-raised or purchased within close proximity to the cattle. Cattle are all fed in a BQA-certified facility.
Export coordinators work closely with shipping and customer service, coordinating and overseeing exports to international markets.
Cattle are all transported by a BQAT-certified livestock transporter.
No ractopamine are fed to any cattle. No injectable antibiotic is administered within 30 days of harvest.
Upper Iowa Beef personnel monitor cattle quarterly to verify standards are upheld.
Quality Assurance Techs ensure all quality standards for food safety and product specif ications are met. They are responsible for performing standardized qualitative and quantitative tests to determine the physical and chemical properties of food and products.
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From Soy Shoes to Corn Clothes
Bio-based materials make apparel more sustainable By Darcy Maulsby
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Sketchers thought this same technology could deliver more grip, stability and durability for select models of its running shoes. Trials with the technology found that soy-based outsoles dramatically improved shoes’ traction across a wide range of temperatures and conditions. The outsoles’ durability improved, as well.
Iowa leads the nation in corn and soybean production, ranking f irst and second in the U.S., respectively.
T
he next time you buy athletic wear or sneakers, you might be purchasing farm-focused fashion, thanks to bio-based fabrics and other innovative materials made from soybeans and corn.
Just ask April Hemmes, whose Skechers sneakers feature Goodyear Performance Outsoles made with soybean oil. “Never did I think I’d be walking on soybeans someday,” says Hemmes, a farmer near Hampton. “These shoes are really comfortable.” The rubber meets the road with soy oil, which is sustainable and renewable. Goodyear’s research revealed that a special polymer made from soybean oil can improve tire flexibility across temperatures and enhance traction in rainy and snowy weather conditions.
Since 2020, U.S. soy has been used in various lines of Skechers footwear, thanks to its collaboration with The Goodyear Tire & Rubber Company. Sketchers initially launched three running shoes from its Go Run collection. Styles featuring Goodyear Performance Outsoles include a wider assortment of sneakers and other footwear for adults and kids. “Sustainability is only one of the many great attributes of soy-based rubber,” says Hemmes, an Iowa Soybean Association director and United Soybean Board director. “When soybean oil replaces petroleumbased materials, it provides a renewable product for consumers and a unique market opportunity for U.S. soybean farmers.” Iowa-Grown Solutions Lower Companies’ Environmental Footprint The demand for renewable, sustainable materials in fashion continues to skyrocket, especially as major manufacturers seek ways to reduce their environmental footprint. “More companies in the footwear and apparel industries want to lower
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their carbon intensity (CI) score and are looking to use renewable materials in their products,” says Alex Buck, Ph.D., director of industrial innovation with Iowa Corn. The CI score measures greenhouse gas emissions associated with producing, distributing and consuming specific products. For years, Iowa corn farmers have funded research through Iowa Corn to find new uses for their product. “We’ve studied ways to turn corn into bioplastics that can replace materials made with petrochemicals,” Buck says. In the past six years, many major brands have debuted athletic shoes with cornbased components. In 2017, sportswear manufacturer Reebok made headlines when it announced its first sports shoe made with 75% plant-based fibers. More shoe companies have followed in its footsteps. Veja, a company that mixes social projects, economic justice and
A special polymer made f rom soybean oil provides more grip, stability and durability in athletic shoes’ soles.
ecological materials, offers a corn fauxleather sneaker in which the canvas base has been waxed using a solution made from 50% corn waste from the food industry. These Veja shoes maintain a leather-like appearance and offer comfort and weather resistance without sacrificing durability or quality. Saucony, a company that touts performance in its running shoes, is also replacing materials like nylon, polyester and polyurethane with plant-based components to reduce reliance on fossil fuels. Saucony’s Triumph RFG running shoe incorporates plant-based dyes in the upper, along with a 55% corn-based PWRRUN BIO+™ midsole foam. Lululemon Loves Corn Clothing companies are also taking a new approach to sustainability and looking to farmers to help provide solutions.
Iowa corn farmers fund research through Iowa Corn to f ind new uses for their product.
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Since the 2000s, fashion production has doubled, and it will likely triple by 2050, according to the American Chemical
Society. However, every year, people in the U.S. throw out more than 34 billion pounds of used textiles, according to the Boston University 2022 report: The Aftermath of Fast Fashion. Divided across the population, that’s more than 100 pounds of textile waste per person each year. Lululemon Athletica Inc. is working with Iowa corn growers to find a better way. While nylon derived from oil makes up more than half of the synthetic fabrics Lululemon uses, the British Columbia-based company aims to replace the majority of oil-based nylon with plant-based versions by 2030, according to a recent Wall Street Journal article. Lululemon’s push into biomaterials is part of a goal to manufacture all of its products with sustainable materials by the end of the decade. The company has a multi-year collaboration with sustainable materials leader Genomatica (Geno), which uses biotechnology and fermentation to convert plantbased materials into widely used chemical building blocks, like those used to make nylon and spandex. A key corn-based biochemical used to make spandex is 1,4-butanediol (BDO). Qore, a joint venture between Cargill and the German firm Helm, has commercialized
Soy-based rubber provides a renewable product for consumers and a unique market opportunity for U.S. soybean farmers.
this technology. “Qore is building a corn-sugar wet mill near Eddyville, Iowa, to make BDO,” says Buck, who noted that the plant will utilize 10 million bushel equivalents of corn per year after it’s completed in late 2024. “This corn-based product can be used to make the spandex in Lululemon clothing.” In October, Lululemon leaders invited Iowa Corn to share this story at Textile Exchange 2023 in London, England. The event attracted major apparel manufacturers, including Patagonia. “Textile Exchange is a certification organization that supports the fashion and textile industry to authenticate their sustainability claims,” Buck says. “We received a great response as we continue to expand the conversation about bio-based synthetic fibers and bring the farmer’s perspective of sustainability and data tracking to the table.”
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Recipe on Page 35.
THE ART OF BREAKFAST BEYOND SUNRISE By Lydia Zerby
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Eggs, bacon and pancakes are traditionally considered breakfast fare, but there aren’t rules for enjoying these savory and sweet foods at other times. Breakfast is the most important meal of the day, as it helps fuel the body with energy and nutrients. Equally important is dinner or supper, depending on where you’re from, as it provides a time for families to connect and regroup after busy days.
Cheesy Kale and Apple Sausage Strata • 1 tablespoon olive oil • 1 medium onion, thinly sliced • 4 links chicken apple sausage, chopped into ½-inch thick slices • 5 cups kale, roughly chopped or torn • 1 tablespoon butter, softened • 8 large eggs • 2 tablespoons Dijon mustard • ¾ teaspoons f ine sea salt • ½ teaspoon ground pepper • 2 cups whole milk • 6 cups day-old country-style or sourdough bread, sliced into 1-inch cubes • 1 ½ cups sharp cheddar cheese, grated • 2 tablespoons green onions, chopped
Warm olive oil over mediumhigh heat in a large skillet. Add onions and sausages and
cook for about 5 minutes until sausages are lightly browned on one side. Flip sausages and cook until both sides are lightly browned and the onions have started to caramelize. Add kale and cook until just wilted, about 2 minutes. Remove from heat and transfer to a heat-proof dish to cool. Grease a 12-inch oven-safe skillet or 9x13-inch baking dish with butter. Whisk eggs, mustard, salt and pepper in a mixing bowl until blended, then whisk in milk. Arrange ½ the bread cubes in prepared skillet or baking dish. Cover with 1/2 the sausage, kale and onion mixture, then top with ⅓ the grated cheddar and ⅓ the green onions. Repeat the process with remaining bread
and sausage mixture, followed by another ⅓ the cheese and 1/3 the green onions. Pour egg mixture over the top. Use a spatula to press ingredients down and encourage bread to soak up egg mixture. Sprinkle with remaining cheese. Allow to sit on the counter at room temperature for at least 30 minutes, or cover and refrigerate for an hour to overnight. Preheat oven to 350 degrees F. Bake until the strata is golden brown, the cheese on top is browning and bubbly, and no liquid seeps out when a knife is inserted into the center, about 35-40 minutes. Allow to cool slightly before serving. Top with remaining green onions just before serving. Photo and recipe credit: American Egg Board
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Bacon and Eggs Benedict • 8 slices cooked thick-cut bacon • 4 large eggs • 1 tablespoon white vinegar • 2 English muff ins, halved • One batch hollandaise sauce (recipe to right)
Carefully pour one of the eggs into the center of the vortex. Let egg cook for 3-4 minutes. Use a slotted spoon to remove egg and dab it with a paper towel to remove excess water.
• Chives, for garnish, optional
Prepare the English muffins: Toast English muffins to your liking.
Cook the bacon: Preheat oven to 400 degrees F. Place bacon on a foil-lined rimmed baking sheet. Bake for 12-20 minutes, depending on how crispy you’d like it. Remove from oven and keep warm.
Assemble the eggs benedict: Stack 1/2 of English muffin, 2 slices of bacon and poached egg. Pour hollandaise sauce over the top and garnish with chives, if desired.
Poach the eggs: Bring a large pot of water to a boil, then turn the heat to low. Add white vinegar to water. Carefully crack each egg into a small ramekin and set aside. Use a spoon to create a vortex in the water simply by stirring in a large circular motion.
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HOLLANDAISE SAUCE • 3 egg yolks • 2 teaspoons lemon juice • 1 ½ tablespoons warm water • ½ teaspoon Dijon mustard • 6 tablespoons salted butter, melted • 1 pinch cayenne pepper, optional • Salt and pepper, to taste
Add egg yolks, lemon juice, warm water and Dijon mustard to a medium saucepan. Whisk until well combined. Place saucepan over low-medium heat, stirring continuously until slightly thickened. In a slow stream, add melted butter, whisking constantly. Hollandaise sauce is ready when thick enough to coat the back of a spoon. Add cayenne pepper, salt and pepper to taste. If sauce is thicker than you’d like, whisk in 1 teaspoon water or heavy cream at a time to thin it out. Notes: Use fresh eggs to get a nicely shaped poached egg as the egg white is thicker. Swap the bacon out for Canadian bacon, ham or cooked sausage patty. Photo and recipe credit: Kelsey Byrnes, Dance Around the Kitchen
Steak and Egg Quesadilla • ¼ pound skirt steak • 1 tablespoon butter • 3 large eggs • 3 tablespoons oil • 4 flour tortillas • 2 cups Chihuahua cheese, shredded • Salt and pepper, to taste • Salsa
Slice skirt steak and season with salt and pepper. Cook in a medium skillet over high heat. Remove cooked steak and keep warm.
Remove eggs from skillet and keep warm. Wipe out skillet. Add oil to skillet over medium heat. Place 1 tortilla in skillet and top with cheese, steak, eggs and cheese again to help it stay together. Place another tortilla on top and cook, turning once, until both sides are golden brown and cheese is melted. Repeat with additional tortillas and fillings. Cut into wedges and serve with your favorite salsa. Photo and recipe credit: American Egg Board
Add butter to skillet and scramble eggs until fluffy.
Bananas Foster Custard French Toast • 2 slices thick-cut brioche bread • 3 tablespoons low-fat plain Greek yogurt • 4 teaspoons brown sugar, divided • 1 egg • 1 small banana, peeled and sliced • 1 tablespoon pecans, unsweetened and chopped • 1/4 teaspoon ground cinnamon
Preheat the air fryer to 350 degrees F for 5 minutes.* Use the back of a spoon to gently flatten the center of each slice of bread to create a well for custard. Set aside. In a small bowl, combine Greek yogurt, 2 teaspoons brown sugar and egg, and whisk until custard mixture is smooth. Carefully spoon into the well of each slice of bread. Top with sliced bananas and pecans.
Combine remaining 2 teaspoons brown sugar and cinnamon in a small bowl then sprinkle evenly over each slice of bread. Carefully transfer bread slices to air fryer basket. Air fry custard toasts for 8 minutes at 350 degrees F or until the top is firm and golden brown. Use a spatula to transfer custard toasts to a cutting board. Allow toast to rest for at least 5 minutes, which will help the custard set before cutting. Slice toasts in half diagonally and serve. *Note: Alternately, bake in a preheated toaster oven at 400 degreees F until custard is set and toast is crisp, about 10-12 minutes. Photo and recipe credit: Undeniably Dairy
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Winter Weekend getaway
T H E A M A N A C O L O N I E S H AV E E V E RY T H I N G Y O U N E E D T O B E AT T H E W I N T E R B L U E S By April Pearson
The Amana Colonies were founded in the 1850s by the Community of True Inspiration, a Christian sect that emigrated from Germany. Settling in Iowa, where land was fertile, affordable and promising, they established six villages: Amana, East Amana, West Amana, South Amana, High Amana and Middle Amana. East Homestead was added in 1861, giving the Colonies railroad access.
Amana Furniture and Clock Shop has designed and built timeless pieces in the Colonies since the 1850s.
Iowa’s original craft brewery, Millstream Brewing Co., opened in 1985 and is one of the oldest operational breweries in the U.S..
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The Inspirationists believed in sharing a communal life. No one received a wage — homes, medical care and schooling were provided; meals, property and responsibilities were shared.
Fresh and homemade croutons are sold at the Amana Colonies Bakery & Cafe.
The Amana General Store offers items f rom far-off places, as well as Amanaand Iowa-made products.
Today, residents still celebrate traditional German culture against the backdrop of the Iowa River Valley. “We have an absolutely beautiful aesthetic,” says Stacey Colledge, executive director of Amana Colonies Convention and Visitors Bureau. “The buildings, the farms, the barns — all of it is magnificent.” Thanks to fresh and local ingredients, passionate food experts, and customers who appreciate simple and wholesome meals, the Amana Colonies has a culinary scene unlike any other. “Our businesses benefit from being here in the heart of a growing area in the Midwest,” says Colledge. “Iowa definitely has fertile soil with many opportunities to capitalize on.” Amana is also renowned for its arts and crafts, with many shops selling
Alayna Grulkey, a waitress at Ox Yoke Inn, enjoys serving traditional German meals to their customers.
The Amana Arts Guild offers a rich diversity ofprograms and activities providing a wide range of cultural experiences in all areas of the arts.
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The Amana Woolen Mill is Iowa’s only remaining working woolen mill.
Textiles were critical to Amana’s beginnings as selling textiles across the country gained Amana a national reputation for superior quality.
handcrafted items made by local artisans. “All of our shops are locally owned, with craftspeople who live, work and raise their families here,” says Colledge. “They want to engage with visitors and share our history and culture.”
curing ham, bacon and beef jerky, using quality Midwest ingredients and recipes passed down through generations. Visit the store for samples of the simple, smoky flavors that have kept the shop in business for over 165 years.
This winter, do yourself a favor and visit the Amana Colonies for a long weekend to experience the history, charm and hospitality this region offers.
Chocolate Haus
EAT AND DRINK
Amana Meat Shop Since 1855, the Amana Meat Shop & Smokehouse has been
The world-famous Chocolate Haus continues to delight visitors with handmade goodies prepared in the old-fashioned way. The Chocolate Haus is the premier destination for chocolate lovers, offering everything from delicate truffles and dense fudge to creamy caramels and crunchy toffee.
Fireside Winery and Ackerman Winery Fireside Winery is a gourmet food shop offering wine, cheese, pickled vegetables and preserves — everything you need for a stunning charcuterie board. Next door you will find its sister company, Ackerman Winery, the oldest operating winery in Iowa. Akerman produces two dozen varieties of wine, including those with unique ingredients like rhubarb and mango. Every spring, Ackerman puts out a call for local kids to pick dandelions for their dandelion wine!
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Hahn Hearth Oven Bakery
Ronneburg Restaurant
This traditional bakery offers breads, pastries, cookies and coffee cakes baked in an original hearth oven. The recipes for these sweet treats were developed a hundred years ago, and they’re just as in demand now as they were then. You may want to arrive early, or your favorites could be sold out!
Named after a medieval German fortress that provided refuge to Amana ancestors over two centuries ago, the Ronneburg Restaurant has been a local landmark since 1950. It serves sauerbraten, wiener schnitzel and jaeger schnitzel family style, and local wine and beer.
Millstream Brau Haus The Millstream Brau Haus, an authentic German Bierhalle and restaurant, opened in 2016. With exclusive craft brews available only on location and delightful German-inspired dishes, the Brau Haus proudly upholds the custom of serving German-style pub fare in a lively environment.
Ox Yoke Inn Since 1940, the Ox Yoke Inn has been serving American and German fare “family style,” in which sides are passed around the table to share. The menu includes steak, ham and catfish, as well as soups, salads and sandwiches. The Ox Yoke also has an outdoor Biergarten, museum and gift shop.
EXPERIENCE AND SHOP
Amana Arts Guild Center The Amana Arts Guild preserves the area’s arts and crafts by supporting trades like blacksmithing and broom-making. Promoting local artisans and enriching the community, the Guild operates an art gallery and shop filled with traditional and historic Amana folk art.
AJ’s Copper Garden AJ’s Copper Garden offers copper, brass and stainless-steel sculptures for your home and garden. These bright and whimsical creations are quality built to stand the test of time. While shopping, check out the studio next door, where award-winning artists make merchandise for AJ’s.
The Amana Heritage Museum collects, preserves and interprets the cultural heritage of the German communal settlement in the Iowa River Valley.
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Amana Furniture and Clock Shop Amana Furniture and Clock Shop upholds a legacy of superior quality and skilled craftsmanship, merging heritage techniques with contemporary designs to produce furniture, clocks and home décor that are bound to become heirlooms. Visit the workshop to witness authentic Amana furniture being crafted by hand.
Amana Heritage Museum The Amana Heritage Society manages the Amana Heritage Museum, which includes three well-preserved 19th-century buildings celebrating the art and culture of a bygone era: the Noé House (built in 1864), the Schoolhouse (built in 1870) and the original washhouse/woodshed.
Amana Woolen Mill Established in 1857, Amana Woolen Mill is the oldest business in the Amana Colonies — and the only working woolen mill in Iowa. It’s been operating nonstop for over 160 years! Visit the mill to watch high-quality blankets and
Fresh caramel is made at the Chocolate Haus.
throws being created, then shop for them at the mercantile.
Colony Carvers Located in an original Amana barn, the showroom for Colony Carvers contains a rustic collection of chainsaw art. Watch incredible wood sculptures of bears, eagles and owls — each more distinct than the last — be carved before your eyes for a truly unique shopping experience.
High Amana General Store Dating back to 1857, this store’s timeless charm remains intact thanks to an original tin ceiling, hardwood floors and vintage display cases. Part museum, part general store, it offers a delightful treasure trove of interesting items. Step inside, and you’ll feel like you’re stepping back in time. All seven villages of the colonies had their own meat shop and smokehouse where ham, bacon, and sausage were cured the old-world way.
WINTERFEST Saturday, January 27, 2024 9:00 a.m.-4:00 p.m.
Winterfest is an opportunity for residents and visitors alike to play in the snow! (and indoors). Annual festivities kick off with a 5k run/ walk, followed by the Best Beard Competition, Ham Put and Wreath Toss. In the afternoon, there’s a wine walk through downtown, where shops and businesses host special activities. Of course, all are welcome to enjoy Open Fire Chili prepared by the fire department at the Market Barn.
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WHAT’S ON YOUR PLATE IN 2024? Jerk Grilled Tenderloin with Mango, Avocado and Kale Salad National Pork Board
SAVOR THESE TOP FIVE FOOD TRENDS, IOWA STYLE By Darcy Maulsby
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Beef and Noodle Sundaes
Turkey Fajita Bowl
Cristen Clark, Food & Swine
National Turkey Federation
I
f the food on our dinner plates reflects the spirit of the times,
today’s food trends really well,” says Kelsey Byrnes of Riceville,
expect 2024 to be a year of
creator of the Dance Around
global flavors, new twists on
the Kitchen food blog. “Not
healthy eating and affordable, home-cooked convenience.
only do beef, pork, dairy, eggs and turkey offer high-protein options, but they’re grown and
“The commodities that are
raised locally — another trend
so abundant here in Iowa f it
consumers are interested in.”
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HERE'S A TASTE OF WHAT'S TO COME:
Pork is the No. 1 protein consumed in the world.
AFFORDABLE MEAL SOLUTIONS A large majority (75%) of shoppers are concerned about rising food prices, according to the Food Marketing Institute (FMI) 2023 U.S. Grocery Shopper Trends report. “People are looking for good value, which involves more than price,” says Michelle Hurd, president of the Iowa Grocery Industry Association. “They also consider quality and convenience.” Shoppers are still buying beef, for example, but more are opting for less expensive cuts, says Rochelle Gilman (pictured), director of nutrition and health for the Iowa Beef Industry Council. “They might switch from a ribeye to a flank steak or 80/20 ground beef instead of 90/10. They’re also using leftovers more.” Cooking a bottom round roast is an affordable option since the cooked, shredded beef can be used in barbecue beef sandwiches and more. “You can also use shredded beef, mashed potatoes and packaged brown gravy to make hot beef sundaes like the ones at Cattlemen’s Beef Quarters at the Iowa State Fair,” Gilman says.
GLOBAL FLAVORS Consumers are exploring flavors from around the world, from Asia to the Caribbean and beyond. “With pork being the No. 1 consumed protein in the world, many global cuisines pair perfectly with pork,” notes Emily Krause, a registered dietitian and director of nutrition health and wellness initiatives for the National Pork Board. Turkey also pairs well with a diverse range of spices and flavors. “Turkey may be the star of the holidays, but it also shines in a variety of global cuisines and ethnic flavor profiles,” says Morgan Pothoven, director of communications and membership for the Iowa Turkey Federation.
HOMEMADE CONVENIENCE FOOD Consumers are making more meals at home and eating out less compared to the pre-pandemic era. They’re also looking for convenience. Air fryers, pressure cookers and flat-top griddles have been incredibly popular over the last few years and offer easy ways to prepare nutritious meals quickly. Trish Cook, a pork producer from northeast Iowa and president of the Iowa Pork Producers Association (IPPA), uses an air fryer to roast Brussels sprouts to accompany pork entrées. She also relies on a slow cooker to transform pork butts into juicy, pulled pork. “I use pulled pork in openfaced sandwiches with mashed potatoes and gravy, pulled pork sandwiches, pork casserole, carnitas or Cuban sandwiches,” Cook says. “Then I freeze the rest of the pork in smaller packages. This gives me a shortcut to delicious meals later.” Proper cooking temperatures are the key to tender, juicy pork. Whole cuts of pork should be cooked to a minimum internal temperature of 145 degrees F with a 3-minute rest.
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Air Fryer Korean Pork Lettuce Wraps National Pork Board
Grilled Turkey Chopped Thai Salad Cristen Clark, Food & Swine
CLIMATECONSCIOUS AND PLANTBASED FOODS Grocery retailers are increasing space in their stores not only for proteinpacked paleo and keto diet foods but plant-based foods, as well, according to the FMI 2023 Evolving Grocery Experience report. “‘Plant-forward’ is definitely a buzzword as more people try to add plants to their diet,” Krause says. “Pork pairs perfectly with fruits, vegetables and grains.” Modern pork and beef production also fits the trend toward sustainable, climate-conscious foods produced with eco-friendly methods. “Efficiencies in modern farming, for example, have enabled pig farmers to reduce water use by 41%, land use by
Modern farming enables eco-friendly methods of pork and beef production.
78% and carbon footprint by 35% from 1959 to 2009 — and those trends continue to move in the right direction,” says Joyce Hoppes, consumer information director for IPPA. Iowa-grown foods have a lot to offer, no matter how culinary trends evolve. Byrnes (pictured) says, “All these ingredients are versatile and can lend themselves to various flavors, cuisines and nostalgic classics.”
EATING FOR IMMUNE HEALTH There’s more interest than ever in probiotics and immune-boosting ingredients. “Following the pandemic, we continue to see more consumers wanting to improve their gut and immune health,” says Alyson Fendrick, a registered dietitian and marketing communications manager at Midwest Dairy. “Milk and other dairy products are a natural source of immune-boosting nutrients like vitamin A, vitamin D, zinc and protein.” Yogurt is also linked to improved digestive health. “Show your gut some love when you start your day with yogurt,” Fendrick says. “A strong immune system helps you feel good, no matter what comes your way.” Beef also supports the immune system, thanks to zinc. “One 3-ounce serving of beef gives you 53% of your daily zinc requirement,” Gilman says.
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fresh picked
Planting the Agriculture Story E D U C AT I O N PA I R S W I T H FA R M I N G I N T H E C L A S S R O O M By Kerri Bell
A
griculture has always been an important aspect of my life. One would think that teaching second grade in rural Kalona, I’d have more students coming from viable farm operations. However, fewer and fewer kids today have been raised on a farm.
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.
Our school district works to align our science and social studies curriculum with state standards, so it’s gratifying to know that agriculture is taught throughout a child’s academic career. These lessons give kids a better understanding of the importance of agriculture in their lives and the lives of others — from the food they eat to the products they use. There are several ways I incorporate agriculture into my classroom: I’ve accumulated many books over my teaching career, and each year, I add a few more. I put a spin on the “book-a-day” idea to feature an “agriculture book-a-day.” While the book may not have a tractor or farm, you can pull aspects of agriculture from any children’s book if you look closely. I’ve always advocated for outreach programs to visit my classroom. Learning firsthand with programs offered through Washington County Extension — such as Agriculture in
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the Classroom and TryDay Friday — students can soak up information aligned with our agriculture-centered curriculum. It positively impacts them and helps educate their families, too. Using accurate resources is imperative to supporting an agriculturally literate society. The Iowa Agriculture Literacy Foundation (IALF) and National Agriculture in the Classroom provide resources I appreciate as a teacher. Each summer, I attend a continuing education course offered by IALF. I’m also a repeat student of the ag-themed summer course provided by Agriculture in the Classroom coordinators for Mahaska, Marion and Monroe Counties. It’s a jam-packed two days of education centered around agriculture. It inspires me to bring more ideas back to my classroom. From my active participation with our county organization, I’ve taken on another volunteer role as Grassroots, Network, Membership and Checkoff committee member for the Iowa Corn Growers Association. This committee uses checkoff dollars to fund and support programs like IALF. It’s an excellent way to educate teachers and students across the state, and our committee members and staff get a firsthand look when I share my classroom experiences.
When you see an opportunity, you take it. Several years ago, Madi Skubal of Hilltop Dairy Inc. created an Adopt-a-Cow program for classrooms to get a glimpse of life on their dairy farm. This outstanding program educates students and their families in and out of Iowa. In the classroom, we display weekly updated photos of Dumbo, the dairy calf. Each week, Madi shares a recipe, answers a class question, gives an update on Dumbo and provides
a fun farming fact via the Hilltop Dairy Inc. Facebook page. We love that their milk goes directly to Prairie Farms, the milk all students at Mid-Prairie are served with their lunch. The students were thrilled when we received a goodie box from Hilltop Dairy at the beginning of the year filled with Did You Know? Dairy Coloring Books and much more. These kids know more about milk and its by-products because of this opportunity.
As farmers, we live a life that less than 1% of the population experiences. It’s crucial that we provide accurate information to people of all ages and backgrounds. Sharing the agriculture story comes easy to me since I grew up on a livestock and grain farm, married a farmer, and had twin daughters who grew up on the farm. It’s essential to teach others about agriculture both today and for future generations.
U S I N G A C C U R AT E R E S O U R C E S I S I M P E R A T I V E T O S U P P O R T I N G A N A G R I C U LT U R A L LY L I T E R AT E S O C I E T Y.
Kerri Bell has a passion for incorporating agriculture into her teaching methods in various ways.
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