FARMING IN THE WINTER
SAVOR IOWA ’ S HERITAGE FLAVORS
THE JOY OF MAKING MISO
Welcome
IN THE WINTER ISSUE OF FRESH PICKINGS MAGAZINE, YOU’LL FIND STORIES THAT CELEBRATE THE INCREDIBLE FOOD, FARMS AND FAMILIES THAT MAKE IOWA A SPECIAL PLACE TO LIVE.
THIS QUARTERLY PUBLICATION IS BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT. WE ARE AN INITIATIVE THAT INVITES IOWANS TO EXPLORE HOW FOOD IS GROWN AND RAISED AROUND THE STATE AND MEET THE FARMERS WHO MAKE IT HAPPEN, 24/7, 365 DAYS A YEAR.
WE NETWORK WITH NEARLY 35 FOOD, FARMING AND HEALTHY LIVING ORGANIZATIONS THAT ARE PROUD OF IOWA’S HOMEGROWN FOODS AND HOMETOWN VALUES. YOU CAN LEARN MORE ABOUT OUR PARTNERS ON PAGE 5.
14 FUEL UP AND FEEL GOOD
What started as a neighborhood grocery store in 1965 has grown into a convenience store empire. Find out why Kwik Star is a road trip favorite.
20 EGG-CEPTIONAL CARE
Learn about Craig Rowles’ journey from a small family farm to president and owner of Iowa Cage-Free. Discover how his passion for animal welfare is changing the game in egg production.
24
SAVOR IOWA’S HERITAGE FLAVORS
Indulge in a diverse world of flavors without ever leaving Iowa, thanks to the rich heritage of our state’s culinary traditions.
28
FARMING IN THE WINTER
Just because its winter doesn’t mean that farmers stop farming. See what’s on the to-do list for Iowa’s crop and livestock farmers when the snow flies.
Photo courtesy of Iowa Beef Industry Council
Photo courtesy of Versova
34 CHILI NIGHTS
Warm up with comforting chili recipes that bring together bold flavors and fresh, locally sourced ingredients to make every bowl a celebration of the season.
7
EDITOR’S NOTE ROOTED IN LOCAL
8 FAMILY TABLE THE MAGIC OF ZA’ATAR BAKED EGGS
11
HEALTHY TIPS LIVE HEALTHY IOWA
42 ON THE COVER
38 THE JOY OF MAKING MISO
Hand-crafted with organic Iowa soybeans, learn how Iowa Miso blends cultural tradition and local flavors for a one-of-a-kind culinary experience.
42 PURCHASE MOORE HAMANN BACON
What do the Iowa Pork Producers Association, Iowa State Athletics and a viral photo all have in common? Read on to discover what many have called the “best NIL deal ever.”
12 POINT OF INTEREST VILLAGE OF EAST DAVENPORT
48 FRESH PICKED EAT WELL, SPEND LESS
Aaron Juergens, a Carroll-area pork producer, prioritizes pig comfort in the winter by winterizing swine barns with insulation, inspecting ventilation systems and managing snow removal efforts so feed and livestock trucks can access the farm.
Photo courtesy of Iowa Pork
soybean, pork, corn, beef, dairy, egg and turkey checkoffs.
BROUGHT TO YOU BY THE IOWA FOOD & FAMILY PROJECT
FRESH PICKINGS MAGAZINE
EDITOR
LYDIA ZERBY
PHOTOGRAPHER
JOCLYN BUSHMAN
DESIGNER
BRIANNA SCHECHINGER
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
LEAH BROOKE
ISU Extension and Outreach
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
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Thank you to the Iowa Soybean Association, Iowa Beef Industry Council, Iowa Pork Producers Association, Midwest Dairy, Iowa Corn Growers Association, Iowa Egg Council, Iowa Turkey Federation, Farm Credit Services of America, Cargill, Corteva Agriscience, Key Cooperative, Latham Hi-Tech Seeds, Live Healthy Iowa and Earl May for the financial investment that makes this publication possible.
Fresh Pickings is published four times a year by:
Iowa Soybean Association, 1255 SW Prairie Trail Parkway, Ankeny, Iowa 50023
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In Mt. Vernon, this large replica of Grant Wood’s "American Gothic" painting covers the barn’s entire facade.
The American Gothic Barn was created by Mark Benesh, a local middle school art teacher, who was commissioned by the barn’s owner to replicate Wood’s masterpiece.
Rooted in Local
In every town and community across Iowa, local businesses bring more than goods and services — they bring heart. When we shop locally, we’re choosing quality products and fueling the dreams of our neighbors, friends and families. Each purchase is a commitment to a more vibrant, thriving Iowa where small businesses and family-run farms can flourish.
From the corner coffee shop that knows your order by heart to the farm stand offering freshly picked produce, these local businesses are woven into the fabric of our daily lives. Every dollar spent locally circulates back into the community, supporting other small businesses, creating jobs and helping neighbors grow.
There’s another version of shopping local that you may not have considered. The cattle, turkey, egg, pig and crop farmers who don’t sell direct to consumers but also need community support. You may think, for example, “How can I support a farmer who raises livestock or grows crops when I’m just a regular Iowa consumer?”
First, consider the more than 4,000 grocery store products that contain corn. From cereal to soap to medicine, when you purchase these items, you support Iowa farmers. Fueling up with E15 or E85 at the pump? You’re supporting Iowa farmers!
Did you know that Jimmy Johns, Subway, and the Walmart sandwich counter all stock Iowa-grown turkey? There’s another way to support Iowa farmers! Soybeans are used to make house paint, salad dressings, foam shoes and more. Purchasing these items helps to support Iowa farmers, too.
In this issue, we spotlight a small-batch miso maker following her dream to share this flavorful soy product with her community, as well as a farmer who raises hens that produce high-quality and nutritious eggs. We also look at a convenience store chain that is engaging with their customers and local communities on a different level. Plus, discover a vibrant business village where local eateries, shops and entertainment thrive.
So, I challenge you to think bigger when shopping local. When you choose where to spend your hard-earned dollars, consider making choices that support your community, your neighbors and the hard-working Iowa farmer.
Enjoy the issue,
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For ingredients to create your favorite recipe from this issue. Enter to win at iowafoodandfamily.com/contest/recipes
The Magic of Za’atar Baked Eggs
ELEVATING BREAKFAST WITH MIDDLE EASTERN SPICES
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.
In the world of culinary innovation, few dishes capture the essence of comfort yet exhibit bold, unique flavors quite like Za’atar Baked Eggs. I first learned of this recipe from Top Chef star Gayle Simmons when I was particularly interested in introducing new and different foods to my young children. This dish marries the rich traditions of Middle Eastern spices with the universal appeal of a perfectly baked egg, creating a meal that is both satisfying and elevated.
full-fat sour cream for plain yogurt, as Simmons suggests in her version.
This recipe invites creativity, allowing cooks to customize their baked eggs with a variety of ingredients, such as heirloom tomatoes, feta cheese or even sautéed greens, all of which can harmonize beautifully with the za’atar. If you happen upon Allspice in the East Village, you could also find a delicious, infused olive oil to finish this dish with that would complement its bold, enticing flavors.
THIS DISH MARRIES THE RICH TRADITIONS OF MIDDLE EASTERN SPICES WITH THE UNIVERAL APPEAL OF A PERFECTLY BAKED EGG ...
Za’atar, a fragrant blend of herbs, sesame seeds and tangy sumac, serves as the star of this dish. Years ago, I discovered this spice on the shelves at one of my favorite local spice shops, Allspice, located in the East Village in Des Moines. Lovely earthy notes and the tart zing of za’atar elevate the humble, protein-packed egg, transforming it into a vibrant meal that is as pleasing to the eye as it is to the palate. The beauty of this recipe lies not only in its flavor but also in its versatility. I have taken creative license and changed it to add a few of my favorite twists on tradition, swapping
Preparing Za’atar Baked Eggs is a delightful journey. Start by preheating your oven and selecting your favorite baking dish — an oven-safe skillet or a charming ceramic ramekin works perfectly. A drizzle of olive oil sets the stage for what’s to come. Serve this to a hungry brunch crowd, adding a couple of extra wells for additional eggs if needed. Finish the dish by garnishing it with a dollop of cucumber sauce, chopped parsley, za’atar and a squeeze of fresh lemon juice. Serve alongside a crusty loaf of bread torn into pieces to sweep through the delicious savory sauce.
Za’atar Baked Egg Skillet
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon butter
• 1 large yellow onion (or 2 small), thinly sliced Salt and pepper
2 pints cherry tomatoes
2 red bell peppers, cored, seeded and chopped
• 1/4 cup plus 2 teaspoons finely chopped parsley, plus more for garnish
• 21/2 teaspoons za’atar, divided
• 4 large eggs
• 1 cup sour cream (or alternatively, plain yogurt)
3/4 cup finely chopped seeded English cucumber
• 1 tablespoon fresh lemon juice, plus more for drizzling
• 1/2 teaspoon sumac
with Cucumber and Herb Sour Cream
(if you don’t have sumac, use za’atar in its place)
2 teaspoons finely chopped mint (if you don’t have mint, add extra parsley)
FOR SERVING
Crumbled feta cheese
Olive oil for drizzling onto finished baked eggs
• 1 small loaf of crusty bread
Preheat the oven to 375 degrees F. In a large ovenproof skillet, heat the 3 tablespoons of olive oil and one tablespoon of butter until shimmering. Add the onion, season with a generous pinch of salt and black pepper and cook over moderate heat, stirring occasionally, until softened, about
5 minutes. Add the tomatoes and red pepper and cook for 10 minutes until somewhat softened and most of the tomatoes have burst. Remove from the heat and stir in ¼ cup of the parsley and 2 teaspoons of the za’atar seasoning. Season the tomato sauce with salt and pepper to taste.
Using a spoon, make 4 wells in the tomato sauce, then crack an egg into each one; season with salt and pepper. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the egg whites are just set, and
the yolks are still runny. Meanwhile, in a small bowl, mix the sour cream with the cucumber, 1 tablespoon of lemon juice, sumac, mint and the remaining 2 teaspoons of parsley and 1/2 teaspoon of za’atar. Season with salt and garnish with additional herbs and za’atar.
To serve, drizzle the eggs with olive oil and garnish with parsley and feta cheese. Drizzle the tomato sauce with lemon juice. Serve immediately with a generous quarter cup of cucumber yogurt and crusty bread.
VISION
Leading the way to wellness.
MISSION
Challenging all Iowans to improve their well-being through purposeful engagement.
PROGRAMS, EVENTS & CHALLENGES
Ongoing
Live Healthy Iowa Speaker Series
January-March 2025
10 Week Wellness Challenge
May 2025
Strut Your Pup
Go The Distance May
April-June 2025
Live Healthy Iowa Kids
September-October 2025
The Next Step Challenge
Family Wellness Challenge
Iowa Food & Family Project –
proud sponsor of LHI
Spahn & Rose Lumber Company
– LHI Kids Track Championships
Grinnell Mutual – presenting sponsor of the Iowa Games
Trophies Plus
ISF GOLD SPONSORS
Discover Ames
Hy-Vee
Iowa State University
Mediacom
MidAmerican Energy
University of Iowa Health Care
Wellmark
ISF SILVER SPONSORS
Access Systems
Atlantic Coca-Cola Bottling Company
HISTORY
Live Healthy Iowa (LHI) was originally launched by the Iowa Sports Foundation (ISF) in 2002 as a strategic health initiative called Lighten Up Iowa.
The program’s name changed to Live Healthy Iowa in 2008 in effort to expand program focus beyond just physical activity and weight management.
ABOUT LIVE HEALTHY IOWA
Since 2002, more than 600 MILLION MINUTES of physical activity have been recorded.
Participants in ALL 99 IOWA COUNTIES and more than 40 states across the country.
Annually collaborating with more than 40 COMMUNITIES to host events for thousands of participants.
Live Healthy Iowa is a division of the Iowa Sports Foundation.
Bankers Trust
EMC Insurance Companies
Nyemaster
ISF BRONZE SPONSORS
Capital City Fruit
Casey’s
Express Signs powered by Sigler Hunziker & Associates Realtors
Winnebago Industries
Freddy's Fritters Dog Bakery & Grooming
Mint Green Boutique
Coffee House Cafe and Goods
DISCOVER THE VILLAGE OF EAST DAVENPORT, WHERE LOCAL SHOPS, INVITING EATERIES AND HISTORIC SITES OFFER A WARM, WINTER RETREAT.
By Haley Banwart
Nestled along the banks of the Mississippi River, the Village of East Davenport is a historic district that welcomes visitors year-round. But there’s something particularly special about visiting the Village in the heart of winter. As the holiday crowds and lights fade, the quiet magic of this neighborhood comes to life.
Free from the usual hustle and bustle, wintertime visitors can leisurely dine, shop and stroll charming streets that have served as a center of commerce for more than 150 years. With its unique shops, hospitable restaurants and rich history, winter is a great time to explore this quaint, beautifully preserved part of Davenport.
Support Local, Shop Small
Once a thriving hub for river trade, logging and even the site of a Civil War camp, the Village of East Davenport continues to be home to a collection of small shops and businesses, each offering a unique selection of products.
Whether you’re hunting for handcrafted jewelry, vintage finds or locally made goods, the Village is the perfect place to shop small and support local entrepreneurs. You can even treat yourself with a yoga class or spa treatment. Friendly service is a hallmark here, with shop owners who take pride in curating their inventory and caring for century-old storefronts.
Warm Up with Local Flavors
After an afternoon of shopping, cozy cafés and restaurants offer the perfect refuge. The Village has a variety of eateries that focus on comfort and flavor. With many in walking distance,
stroll until one catches your eye. From a chocolate confectionery to quaint sandwich shops and gastropubs, there’s sure to be a spot to please.
Even after the sun sets, the Village remains vibrant with a lively winery, bar and brewery scene. Intimate concerts and special events bring together great tunes, delicious drinks and good company. Sip on craft beers and fine wines, and relax in a laid-back atmosphere that is sure to keep the winter blues at bay.
Admire the Sites and Unique Architecture
Listed on the National Register of Historic Places in 1980, the Village is dedicated to preserving its distinctive architectural charm that makes it an ideal spot to visit.
For those looking to embrace the winter air, the Village offers scenic walks along the Mississippi River. Bundle up and wander through the historic streets where snow-dusted trees and views of the frozen river create a serene, picturesque outing.
To escape the chill, visit the Figge Art Museum where you can experience one of the Midwest’s finest art collections and world-class traveling exhibitions. Another historic highlight includes Colonel George L. Davenport’s "Claim House," the first house built west of the Mississippi.
However you choose to spend your time in the Village of East Davenport, you’ll be able to slow down, take in the sights and savor a memorable visit to a captivating community and piece of Iowa’s past.
FUEL UP AND FEEL GOOD
By April Pearson
Kwik Star has developed somewhat of a cult following in the past several years, and there’s no mystery why. Promising excellent service, exceptional cleanliness and tasty food, Kwik Star is a favorite stop on road trips throughout the Midwest.
“We pride ourselves on two things,” says Ben Leibl, public relations specialist for Kwik Star. “First is superior guest service. Second is clean stores and restrooms. And I’ll also throw in our great food program. When you’re on the road traveling, you know exactly what you’re going to get.”
What started as a neighborhood grocery store in Eau Claire, Wisconsin, in 1965 has grown into a convenience store empire with 39,000 coworkers serving 12 million guests per week at more than 880 locations across six states.
Known as “Kwik Trip” in Wisconsin, Minnesota and Michigan, and “Kwik Star” in Iowa, Illinois and South Dakota (to avoid confusion with a competitor), the company is still run by the Zietlow family, with corporate headquarters in La Crosse, Wisconsin.
HOW KWIK STAR FOUND SUCCESS IN THE MIDWEST
Kwik Star’s retail sanitation checklist contains more than 40 surfaces to disinfect every hour.
Every gallon of milk is bottled within 24 hours of reaching Kwik Star’s dairy.
Kwik Star employees say, "See you next time!" as a part of their company culture, which emphasizes creating a friendly and welcoming experience for customers.
Photos courtesy of Kwik Star
Kwik Star employs more than 38,600 people across its stores, corporate headquarters and food production and distribution operations.
Founder Don Zietlow knew from the start he wanted to prioritize the employee-customer relationship — or “coworkers” and “guests” as they’re called at Kwik Star. When his son Scott took over as CEO, he continued the people-centric practice.
A Culture of Compassion
“We believe in taking care of our coworkers so our coworkers can take care of our guests,” says Leibl. “I think there’s truly something to be said about human interaction. For us, it’s creating that culture of compassion.”
The official Kwik Star mission says, “Make a difference in someone’s life,” and it’s a phrase coworkers take seriously. The talent operations team goes to great lengths to ensure they hire people who live the company’s intrinsic values. Kwik Star then empowers coworkers to do what they think is right.
THE OFFICIAL KWIK STAR MISSION SAYS, “MAKE A DIFFERENCE IN SOMEONE’S LIFE , ” AND IT’S A PHRASE COWORKERS TAKE SERIOUSLY.
Kwik Star offers a variety of ethanol products to suit a variety of guest needs. Ethanol, corn alcohol that can be blended with gasoline, is a renewable energy source that costs less to produce and burns cleaner than gasoline alone. Higher ethanol blends have higher octane ratings, which can reduce emissions and improve engine efficiency. Here’s what you need to know about ethanol products at Kwik Star:
UNLEADED 87
• Up to 10% ethanol
• Suitable for most vehicles
• Most common fuel option
UNLEADED 88
• 10%–15% ethanol
• Suitable for gas and flex-fuel vehicles 2001 and newer
• Could reduce greenhouse gas emissions by 39.5 million tons if adopted nationwide
UNLEADED 89
• 10% ethanol
• Suitable for performance vehicles that require a higher octane rating
PREMIUM 92/93
• Up to 10% ethanol
• Suitable for premium and performance vehicles that require gasoline
• Designed for supercharging/turbocharging vehicles and highcompression engines
E-85 FUEL
• 51%–85% ethanol
• Suitable for flexfuel vehicles only
Photos courtesy of Kwik Star
Whether it’s finding tools to fix a guest’s car, helping older adults fill their tires or simply greeting regulars by name, Kwik Star coworkers are known for going out of their way to take care of guests.
Leibl remembers one particularly touching story: “We once had a situation where a young coworker — a high schooler — took the socks off his feet to give to a boy whose shoes were full of snow. He could see the kid was struggling and just did something about it. We don’t train for stuff like that; it was just his nature to go above and beyond.”
That positive work culture extends to coworker benefits, too. Kwik Star gives coworkers autonomy to make decisions, solve problems and help others, resulting in a lower turnover rate than the industry average. Added perks include health benefits, a fourweek paid sabbatical on one’s 20th work anniversary and yearly bonuses. Kwik Star shares 40% of pre-tax
profits with all 39,000 coworkers. In 2023, that was $208 million.
“Once people get here, they don’t want to leave,” says Leibl, “and I think that really speaks to our culture.”
Kwik Star’s mission of making a positive difference in the lives of others extends to several programs designed to benefit local communities. Neighbors Helping Neighbors and Kwik Trip Kares are donation programs that help provide medical payments, disaster relief, safe water, food stability and more. Kwik Star also sponsors youth sports teams and offers fundraising opportunities via discounted gift cards and concession stand options.
Bright and Shiny
Walk into any Kwik Star, and you’ll immediately notice an open and welcoming atmosphere. Consistency is key when it comes to repeat business, so every Kwik
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Kwik Star prioritizes fresh food options like salads and sandwiches.
Photos courtesy of Kwik Star
KWIK STAR PRODUCES
350 GLAZER DONUTS, 223 COOKIES, 114 CINNAMON ROLLS, 92 MUFFINS AND 54 BAGELS PER MINUTE.
Star is held to a high standard in terms of cheerful lighting, well-organized products and cleanliness.
In the past several years, Kwik Star has made it a point to upgrade restrooms to make them easier to clean — from installing washable wall tiles to sleek new fixtures. GasBuddy — one of the highest-rated apps in the history of the Apple App Store — has rated Kwik Star restrooms among the best-kept, cleanest restrooms in the U.S. (and among the best in customer service, but who’s counting?).
Beyond the restroom, Kwik Star’s retail sanitation checklist contains more than 40 surfaces to disinfect every hour, including door handles, PIN pads, countertops, trash lids and drink dispenser buttons. It’s a great source of pride with Kwik Star coworkers.
With a store this clean, the food’s got to be good, right?
Photos courtesy of Kwik Star
Kwik Star’s bakery produces 25-30 different items each day, including its popular Glazers donuts.
“ONCE PEOPLE GET HERE, THEY DON’T WANT TO LEAVE. AND I THINK THAT REALLY SPEAKS TO OUR CULTURE.”
BEN LEIBL
Fast, Fresh Flavor
“People are looking for quality food at a reasonable price — and they can find it for breakfast, lunch and dinner when they come to our stores,” says Leibl. Kwik Star has its own dairy, bakery and kitchen operations at its corporate headquarters in La Crosse. The 140-acre campus has several buildings and thousands of employees churning out ice cream and milk; bread, donuts and muffins; and hot-spot and fresh-case items for all Kwik Star and Kwik Trip locations.
“The technology in our production facilities is second to none,” says Leibl. “Our coworkers are still there to monitor everything and ensure it’s going on the line as it should be. But technology has really allowed us to push out more quality products more consistently to more stores.” Kwik Star bottles every gallon of milk within 24 hours of reaching its dairy — 65 million jugs annually. It produces 350 Glazer donuts, 223 cookies, 114 cinnamon rolls, 92 muffins and 54 bagels per minute. And, it creates delicious hot and cold ready-to-eat meals, from sandwiches and burritos to salads and soups.
Kwik Star is often recognized for its positive employee culture and commitment to treating employees well.
Photos courtesy of Kwik Star
Kwik Star also has its own distribution department to deliver fresh food items daily to all locations across the Midwest. This vertical integration means more savings for guests and more profit sharing for coworkers. “The model our company has is phenomenal when it comes to cutting out the middleman to save on costs,” says Leibl.
See You Next Time
Considering Kwik Star’s unique qualities, is it any wonder it was voted Favorite Road Trip Convenience Store in Iowa at the Iowa Food & Family Project booth during the 2023 Iowa State Fair? Leibl was pleasantly surprised by the honor, but he shouldn’t be. He says, “When you look at the Midwest, the people are genuine. And I think that’s a part of our fabric at Kwik Star; at the end of every transaction, our coworkers say, ‘See you next time!’ That’s not some schtick. We want people to know they’re always welcome in our stores. So having our company in the Midwest just fits our personality.”
“WE WANT PEOPLE TO KNOW THEY’RE ALWAYS WELCOME IN OUR STORES.”
BEN LEIBL
Kwik Star is vertically integrated, producing many food items in-house then shipping them out to stores. This allows for quality control, fresh products and cost savings.
Photos courtesy of Kwik Star
Egg-ceptional Care
IOWA POULTRY FARMERS ARE REVOLUTIONIZING FACILITIES TO IMPROVE FLOCK WELFARE
By Kelsey Ritchey
Photo courtesyofVersova
Iowa produces enough eggs to supply every American with one egg per day for 47 days.
When Craig Rowles reminisces about his first job, his eyes twinkle and a mischievous grin appears — a sure sign of fond memories of life outside Grand Junction.
“I was a typical ag kid,” says Rowles. “As a young boy, it was my job to gather eggs from the hen house and bring them to my mom. I grew up on a diversified farm with cattle, hogs and chickens. I’ve had a passion for animal agriculture for as long as I can remember. It was ingrained in me from both my parents.”
By age 14, Rowles managed his own sow herd, which included 20 sows and two boars, on his family farm in Greene County. His passion transformed into a professional pursuit when he went to Iowa State University and graduated from the veterinarian program, making him Dr. Craig Rowles.
“You can take the boy off the farm, but you can’t take the farm out of the boy,” Rowles laughs.
After practicing animal medicine for 14 years, Rowles returned to his roots. He ventured into pork production, eventually partnering with egg producers to create a support network for both business areas. Today, his resume is lengthy. He serves as board president of the North Central Poultry Association, which raises confidence in the poultry community through leadership, support, advocacy and education; he is a partner at Versova, a family-owned company that brings together farms in Iowa, Ohio, Washington, Oregon, Idaho, Utah and Colorado to be among the largest egg producers in the U.S.; and owns Iowa CageFree, one of the largest cage-free egg producers in the country. Three titles that demonstrate his commitment to improving animal agriculture in Iowa.
“I have been in agriculture for over 40 years,” says Rowles. “During
“OUR GOAL IS TO CREATE AN ENVIRONMENT RIGHT FOR THE BIRDS. THEY NEED TOP-NOTCH CARE TO PRODUCE EVERY DAY.”
DR. CRAIG ROWLES
that time, I’ve seen the number of people in this industry shrink. It’s more important than ever that people understand where their food comes from.”
Iowa: The Nation’s Egg Producer
Iowa ranks number one in egg production and has five egg production types: cage-free, freerange, conventional, pastureraised and organic. Each practice has benefits and challenges, but evolving consumer demands have expedited the egg production revolution. Overseeing the care and logistics of millions of hens is no easy feat — so embracing technology and utilizing a talented workforce is vital.
“Our goal is to create an environment right for the birds,” said Rowles. “They are remarkable creatures but require high-quality air, water and food because they are delicate. They need top-notch care to produce every day.”
At Iowa Cage-Free, everything is designed to mimic life in the wild. This means going to sleep at night and laying eggs each morning. From lighting and temperature to ventilation and nutrition, it’s all taken into consideration.
“The technology that goes into these barns is essential,” he says. “We have computer systems
that monitor and analyze feed and water consumption. We are also looking at new robotics to help us further improve our care techniques, but having a skilled workforce remains extremely important. Taking care of the birds and managing this technology requires dedicated employees.”
Iowa’s egg producers create more than 8,000 jobs annually and contribute $2 billion in total sales, $502 million in personal wages and over $22 million in state tax revenues. Iowa Cage-Free is home to nearly 2.5 million hens living in an enriched, cage-free environment and laying about 720 million eggs yearly.
The
nutritional value of brown and white eggs is virtually the same.
Photocourtesy of Versova
Animal Welfare Is Paramount
Iowa’s poultry farmers are committed to the health and well-being of their flocks. Certifying bodies like United Egg Producers and American Humane Certified work collaboratively with farmers to ensure animal safety and well-being. Industry standards consider egg safety, hen well-being and biosecurity.
“Versova’s hens live in various environments, including traditional and cage-free housing,” says Rowles. “But no matter the type of house they live in, all Versova hens are given the same excellent care.”
Versova, a holding company formed in 2016 to guide the business functions of a group of family farms across seven states, manages nearly 40 million hens, approximately 12 million of which are raised cage-free.
Small In Stature but Mighty In Nutrition
After egg laying, collecting, washing, candling, packing, shipping and shelving — eggs make their way to consumers’ homes and provide a protein-rich option for breakfast, lunch, dinner and every recipe in between.
Iowa’s egg layers eat around 57.8 million bushels of corn and 531,317 tons of soybean meal per year.
Eggs can add significant nutritional value to a diet, providing energy and protein that curbs hunger, builds and maintains muscle, improves cognition and memory, and promotes healthy metabolism. One egg contains six grams of protein, zero carbs or sugars and only 70 calories.
Evolving Technologies, Steadfast Commitment
While Rowles’ role in agriculture has evolved over the years, his passion for the industry and its future has remained unchanged.
“Everything in life changes,” he says. “But our commitment to the care
and welfare of our birds remains as strong now as it was when I was a kid on a small family farm. We may do it on a larger scale, and we may do it differently, but our commitment is unwavering. We are committed to ensuring the birds in our care get the best quality attention daily.”
And, as for the poultry industry specifically:
“We’re focused on continuous improvement,” says Rowles. “We are constantly working to evaluate our methods, nutrition and management. The goal is always to get better.”
68°– 78° optimal temperature
Cooler temperatures are preferred when the birds are growing. Once fully grown, increased temperatures of up to 78° are good for bird health and egg production.
Limestone is essential
5% of a hen’s diet must be limestone, which provides enough calcium and phosphorus to create a shell daily.
An entire bushel of corn and 18 lbs. of soybean meal consumed yearly The quality of a chicken’s air, water, food and light has a direct impact on the number and quality of eggs they lay.
Photo courtesy of Versova
MANY CULTURES HAVE SHAPED IOWA, WHERE THE MELTING POT SHINES IN THE KITCHEN.
By Darcy Maulsby
SAVOR IOWA’S HERITAGE FLAVORS
In Iowa, “We don’t meet if we don’t eat” could be the state’s unofficial motto. Thanks to the rich legacy of our state’s pioneers and immigrants, you can savor a diverse world of flavors without ever leaving Iowa.
Historically, Germans made up the largest immigrant group in Iowa — with the first-known settlement established in the late 1830s. German culinary traditions live on in the Amana Colonies (including Amana, East Amana, West Amana, South Amana, High Amana, Middle Amana and Homestead) in eastern Iowa.
After the Amana Colonies were established in the mid1850s, more than 50 communal kitchens provided three
daily meals, as well as a mid-morning and mid-afternoon snack to all residents. These kitchens were operated by the women of the colony. The food was well-supplied by the village smokehouse, bakery, icehouse and dairy, as well as the orchards, vineyards and huge communal gardens. By 1900, for example, it wasn’t unusual for the communal kitchens in just one Amana village to produce more than 400 gallons of sauerkraut.
Declared a National Historic Landmark in 1965, the Amana Colonies attract thousands of visitors annually who come to experience a place where the past is cherished. Today, the Amana Colonies continue to preserve an array of German culinary traditions, from meat-and-potatoes meals to craft beer and Amana wines.
Norwegian krumkake
Scandinavian kringla
Scandinavian, Czech Traditions
Satisfy the Sweet Tooth
Other communities across Iowa, from Decorah in the northeast to Elk Horn and Kimballton in the southwest, showcase Scandinavian flavors. Some are savory (think lutefisk — a distinctive fish dish) to sweet, including Æbleskivers (traditional Danish pancake puffs in the shape of a sphere), lefse (a soft, traditional Norwegian flatbread), krumkake (a Norwegian waffle cookie shaped like a cone) and kringla (a sweet, flaky pastry shaped like a figure eight, a knot or an oval).
Pastries were also a beloved culinary tradition that Czech/Bohemian immigrants brought to Iowa. Kolaches are tender, sweet pastries with fruit fillings in the center. Some are open-faced, while others have tender dough folded over the filling. You can find kolaches in the Spillville area, Pocahontas, Tama County, and Cedar Rapids, home of the National Czech & Slovak Museum & Library.
Many local Czech/Bohemian families have handed down their favorite kolache recipe from generation to generation. Some feature a simple flavor, while others add a hint of spice or lemon zest to the dough.
Jaarsma Bakery Redefines
“Dutch Treat”
Dutch settlers also brought their baking skills to Iowa in the late 1840s. These beloved culinary traditions live on in Pella, home of the Vander Ploeg Bakery and Jaarsma Bakery.
Kolaches
• 6 cups milk
• 3 tablespoons yeast
• 2 tablespoons salt
• 3 eggs
• 2 cups granulated sugar
• 6 cups flour
• 1 cup vegetable oil
• Approximately 8 cups of flour (with a total amount of 11 to 14 cups flour)
• 4 cans of cake/pastry filling (use any flavor you like)
Scald milk. Cool and add yeast and salt. Let mixture sit 5 minutes. Add eggs and sugar. Beat together.
Add 6 cups of flour; stir. Add 5 to 6 more cups of flour, and combine the flour into the mixture. Add vegetable oil. Dough should pull away from the sides of the bowl and form an elastic ball.
Place dough in greased bowl. Allow dough to rise until it doubles in size. Form kolaches by taking pieces of dough and forming them into 3 to 3.5-inch circles. Place kolaches on a pan to rise until the kolaches have doubled in size. Use the bottom of a measuring cup to make an indentation in the center of each kolache, and add filling. Let kolaches rise.
Bake kolaches at 350 degrees F for 10 to 15 minutes. Makes 60 kolaches.
The Jaarsma Bakery has been offering delicious Dutch treats since 1898. Back then, Harmon Jaarsma, who used recipes he brought with him from Holland, had two wood-fired, brick ovens where he baked breads and more, including Dutch Letters.
In years past, Dutch Letters were made only as a special treat for Sinterklaas Day (the Dutch Santa Claus Day) on December 6. To this day, Dutch Letters are shaped into an “S” for “Sinterklaas.”
“We also make specialty letters, too,” says Lisa Larson, Harmon’s great-greatgranddaughter who owns and operates the Jaarsma Bakery with her husband, Carl. “These are especially popular for special events like weddings.”
Not only is Jaarsma Bakery a generational business, but it also has generational customers. “It’s really fun to hear life updates from customers whose families have done business with us for years,” Larson says.
The Jaarsma Bakery team (which includes about 85 employees between the Pella and Oskaloosa locations) ensures that each order is as fresh as possible. “Our crew starts baking at 1 a.m.,” Larson says.
The bakery produces not only the famous Dutch Letters but also other specialties, including Boter Koek (almond butter cake), cream cheese strudel, pies and more. These tastes of Pella are must-haves during the annual Tulip Festival in May, as well as year-round. “Everyone has their favorite treat,” Larson says.
Recipe originally published in Darcy Maulsby's book, 'A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More'.
Jaarsma Bakery in Pella bakes roughly 600,000 of its famous Dutch Letters each year.
Traditional Dutch Letters are in the shape of an "S" for "Sinterklaas" but the bakery also makes specialty letters upon request.
Jaarsma employee, Louis, pulls fresh Dutch Letters, a flaky puff pastry, filled with almond paste, from the oven.
FARMING IN
THE WINTER
EVER WONDER WHAT FARMERS DO DURING THESE COLD, SNOWY MONTHS? YOU MIGHT BE SURPRISED.
By Darcy Maulsby
Winter has been called the quiet season, but that doesn’t mean there’s nothing to do on Iowa’s farms.
“It’s easy to look at farming as an April-throughOctober job, but that’s not accurate,” says Aaron Putze, chief officer of brand management and engagement for the Iowa Soybean Association.
Let’s take a tour across the state to see what farmers are working on this time of year.
PROVIDING ADEQUATE WATER SUPPLIES IN THE WINTER CAN BE CHALLENGING.
CATTLE CARE
Aaron Henderson, Southern Iowa Cattle Producer
Since some Iowa winters are mild while others are rough, cattle producers like Aaron Henderson must be ready for anything.
“We got 16 to 18 inches of snow in late January/early February last year,” says Henderson, whose family has a cow-calf operation with 500 cows in southeast Iowa near Albia. They also raise cattle to market weight. “We had to plow out spots in our pastures to feed the cattle.”
Once forage crops go dormant in the winter, supplementation is essential to provide the animals with proper nutrition. Henderson chops cereal rye for feed in the spring. The rye is seeded in the fall after corn harvest. “In the winter, we use a system called swath grazing, where the cattle are allowed to graze small portions of the field at a time,”
Henderson says. The Hendersons also set out large plastic tubs filled with vitamins and minerals that the cattle can access anytime.
Providing adequate water supplies in the winter can be challenging. The Henderson family uses automatic cattle waterers that operate like a geothermal home heating system. “A tube is installed 6 to 8 feet in the ground,” Henderson explains. “The plumbing equipment is underground and connects to the cattle’s water container, which sits on top of the ground.”
Designed by farmers, the waterers are supplied by a company in Lorimor. “These waterers don’t require electricity and are virtually maintenancefree,” Henderson says. “We’ve installed a lot of these geothermal units in the last five years.”
Henderson explains that all this care helps cattle maintain their body condition scores (which measure the animals’ fat reserves and energy balance) so they can raise the next crop of calves successfully. “If your animals are in good condition and have adequate food, water and shelter, they’ll be fine through the winter,” says Henderson.
Brad Moline, Iowa Turkey Federation President
Ensuring a clean, dry and warm environment with proper ventilation is key for livestock like turkeys that live inside barns during the winter.
“We make sure that each barn’s side curtains, circulating fans and exhaust fans are in good shape,” says Brad Moline, who raises turkeys northwest of Manson with his father, John, and brother, Grant.
The Molines have five brooder barns where baby turkeys, or poults, live during the first few weeks of their lives. “We get 35,000 new birds every nine weeks,” Moline says. “We get them the day they are hatched when they are just a bit bigger than a golf ball.”
The birds gain 3.5 to 4 pounds in five weeks. Ensuring the proper temperature in the barns is essential as the birds grow. “We keep the barns around 92 to 93 degrees when we get the babies, but we lower the temperature as the birds grow,” says Moline, a fourth-generation farmer. “My target is to keep the barns in the low 70s during those five weeks.”
The Molines also have 10 finishing barns for larger turkeys. “Commercial turkeys are most comfortable at 58 to 61 degrees,” Moline notes.
Feeding those growing birds requires extra planning when inclement winter weather approaches. “We coordinate with the feed mill in Newell to make sure our bins are full,” says Moline, whose family makes sure they have enough propane for heating the barns and diesel to power the backup generators.
Winter winds can be brutal in the country, so having a good windbreak is essential. It functions like a living snow fence and helps protect the barns, says Moline, whose windbreaks include Norway spruce trees, dogwood shrubs and more.
When it’s time to transport the turkeys to different barns or to market during the winter, the Molines follow a strict paneling protocol with the semi-trucks that haul the birds. “Once the outside air temperature drops below 40 degrees, truckers add panels to the sides of the trailers,” Moline says. “Everything we do revolves around keeping the birds comfortable.”
A
CLEAN, DRY, WARM ENVIRONMENT WITH PROPER VENTILATION IS KEY FOR LIVESTOCK LIKE TURKEYS THAT LIVE INSIDE DURING THE WINTER.
ENSURING THE PROPER TEMPERATURE IN THE BARNS IS ESSENTIAL AS THE BIRDS GROW.
FARMERS ARE HARD AT WORK DURING SNOWSTORMS TO CLEAR DRIVEWAYS AND ROADS SO FEED TRUCKS CAN GET THROUGH.
Aaron Juergens, Pig Farmer
Keeping livestock comfortable during the winter is a job that starts months earlier, notes Aaron Juergens, a Carroll-area pork producer. “You get ready for winter year-round.”
In the fall, that means winterizing swine barns by putting insulation on the side curtains. Juergens also inspects his barns’ ventilation systems, which control humidity levels and help prevent respiratory issues in pigs.
“You triple-check all your electronic controls and alarms and make sure they’re set at the proper levels,” says Juergens, who monitors this technology with his smartphone.
When 50-pound pigs move into the finishing barns, Juergens keeps the temperature at 74 degrees. During the next 13 weeks, as the hogs grow, the inside temperature must drop gradually to 62 degrees.
“The key is to not make big jumps in temperature because you want to keep the environment comfortable for the pigs,” says Juergens, an Iowa Master Pork Producer and president-elect of the Iowa Pork Producers Association.
Snowstorms require extra management. Farmers use powerful tractors, payloaders and snowblowers to clear out driveways and roads so feed and livestock trucks can get through. “There are approximately 1 million ‘pigs on wheels’ in Iowa each day, as pigs are being moved from barn to barn or going to market,” Juergens says. “Snow removal can be a big job.”
Jackson
Drost, Corn and Soybean Grower
Staying competitive drives farmers like Jackson Drost year-round. “We put in way more than 40 hours a week in the winter,” says Drost, who raises corn, soybeans, hay and cattle in the New Sharon/Oskaloosa area. “I keep a winter to-do list of jobs I don’t have time to do the rest of the year.”
These jobs can range from repairing farm equipment to attending farm meetings. Drost also hauls grain to markets from Des Moines to Burlington. “When we market grain in the winter, we try to capture higher prices.”
Making sure his truck operates properly on those cold winter days is essential. “I use the winter blend of diesel and anti-gel products to keep the engine running,” Drost says.
Drost and his wife, Amanda, also try to carve out time for a short winter vacation with their sons Richard, 10, and Andy, 4. “One of the toughest things in farming is learning to let go of the things you can’t control, focus on what you can control and remember that a little planning goes a long way.”
“WE PUT IN WAY MORE THAN 40 HOURS A WEEK IN THE WINTER.”
DROST
JACKSON
CHILI NIGHTS
COZY UP WITH THESE FLAVOR-PACKED RECIPES
FEATURING IOWAINSPIRED INGREDIENTS
By Lydia Zerby
Santa Fe Beef & Corn Chili
• 1 pound ground beef
1 teaspoon minced garlic
1 can (15.5 ounces) red kidney beans, drained
1 can (15.25 ounces) sweet corn, drained
1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes with mild green chilies, do not drain
1 package (1.25 ounces) chili seasoning mix
Sauce
3/4 cup dairy sour cream
• 11/2 teaspoons green hot pepper sauce
Heat a large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, if necessary.
Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Meanwhile, combine sour cream and pepper sauce in small bowl. Serve with chili.
Honey Skillet Cornbread
• ½ cup plus 2 tablespoons butter, divided
• ⅓ cup plus 1 tablespoon honey, divided
• ¼ cup sugar
• 1 egg
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup corn
Place an empty 9 to 10 inch cast iron skillet in the oven and preheat oven to 375 degrees F.
Melt ½ cup of butter in a large bowl. Add the ⅓ cup honey, sugar, egg and buttermilk in a large bowl. Add the cornmeal, flour, baking powder and salt and stir until just combined. Stir in the corn.
Carefully remove the hot skillet from the oven and add 1 tablespoon of butter. Let it melt and use a brush to grease the entire pan. Pour the batter into the greased skillet and bake for 20 to 25 minutes, or until golden brown and set in the center.
Add the remaining 1 tablespoon of butter and tablespoon of honey to a small microwave-safe bowl. Microwave for 15 to 20 seconds then stir until smooth. Drizzle over the cornbread and serve warm.
TIP: To make your own buttermilk, add 1 tablespoon of white vinegar to a liquid measuring cup and then add enough milk to make 1 cup total.
Photo and recipe credit: Kelsey Byrnes, Dance Around the Kitchen
Photo and recipe credit: Iowa Beef Industry Council
BEEF CHILI
Ground Pork
Taco Chili
• 1 tablespoon vegetable oil
• 1 cup diced yellow onion
• 1 tablespoon minced garlic
• 1½ pounds ground pork
• 4 cups beef broth
• 1 can (14.5 ounces) petite diced tomatoes, do not drain
• 1 can (10 ounces) diced tomatoes with green chiles, do not drain
• 1 can (15 ounces) black beans, drained
• 1 can (15 ounces) pinto beans, drained
• 1 cup frozen corn
• 1 packet (1 ounce) taco seasoning
Toppings
• Cilantro
• Tortilla chips
• Sour cream
• Shredded cheese
• Diced jalapenos
• Diced avocado
Add the oil to a large pot over medium-high heat. Sauté the onion for 2 minutes; add the garlic and sauté an additional minute.
Add the ground pork and cook until browned. Stir in the broth, diced tomatoes, diced tomatoes with green chiles, black beans, pinto beans and taco seasoning.
Bring the soup to a boil then turn the heat to low. Let the soup simmer for 15 minutes.
Serve warm with desired toppings.
Recipe and photo credit: Iowa Pork
Photo credit: Iowa Beef Industry Council
SCAN FOR RECIPE!
Turkey and Tofu Chili
• ½ cup red pepper, diced
• 1 medium white onion, diced
• 1 tablespoon chopped garlic
• 1 pound ground turkey
• 1 cup diced tomatoes (fresh or canned)
• 1 pound edamame (frozen, shelled)
• 1 pound garbanzo beans (chickpeas), drained
• 1 (10 ounce) can tomato paste
• 1 cup tomato juice
• 1 tablespoon Worcestershire sauce
• 2 cups unsweetened soymilk
• ½ teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon chili powder
• Dash of Tabasco®
• ¼ teaspoon cayenne pepper
• ½ pound water-packed firm tofu, drained, diced
• Salt and pepper to taste
• Greek yogurt for garnish
In a large pot, sauté peppers and onions. Add chopped garlic and ground turkey. Cook turkey to 165 degrees F.
Once turkey is cooked, add diced tomatoes, edamame and garbanzo beans. Add tomato paste, tomato juice, Worcestershire sauce and soymilk; bring to a boil. Add seasonings and tofu. Simmer for five minutes. To serve, garnish with Greek yogurt.
Recipe credit: Chef Raul Murrillo of the Iowa Events Center
Giant Cinnamon Rolls
Dough
2 packets, 4½ teaspoons instant yeast
• ½ cup warm water (110°)
• 2 teaspoons honey
1½ cups milk (warmed to 110°)
• 8 tablespoons butter, room temperature
• 3 eggs lightly beaten, room temperature
• ½ cup sugar
• 2 teaspoon salt
½ cup smooth mashed potatoes
• 7½ to 8 cups all-purpose flour
Filling
• 1 cup brown sugar
2 tablespoons ground cinnamon
½ tablespoon flour
• Dash of salt
• 8 tablespoons butter
Vanilla Icing
6 cups powdered sugar
• 2 teaspoons vanilla extract
• ½ cup milk
Pinch of salt
For the dough — In a large mixing bowl, proof yeast with warm water and honey in a small bowl until foamy.
To large mixing bowl with yeast mixture, add milk, butter, eggs, sugar, salt and potatoes.
Whisk well until combined. Add flour, mixing with each 1 cup addition. Stir well until dough comes together.
Turn out onto a lightly floured work surface and knead for 8–10 minutes, by hand, until smooth and elastic.
Place in greased bowl, flip dough over so both sides are well greased then cover lightly with plastic wrap and let rise until double, 60–75 minutes.
Punch dough down to degas. Let rest for 10 minutes, covered. Meanwhile, prepare filling.
For the filling — Mix in a small bowl: brown sugar, sugar, cinnamon, flour and salt. Set aside to use once dough is rolled out.
For the vanilla icing — Whisk powdered sugar, vanilla, milk and salt until smooth.
Add additional drops of milk or tablespoons of powdered sugar to achieve desired consistency.
Set aside until rolls are out of the oven and cooled for 15 minutes. Double frosting batch if desired.
For the assembly — On a lightly greased surface, roll dough into 12x24-inch rectangle.
Spread butter evenly over dough. Sprinkle filling evenly over butter. (Leave 1 inch unfilled at end of roll so it seals easily after rolling up.)
Roll up long end to long end. Pinch seam at the end of the roll.
Score the dough in 2-inch increments. Slide unflavored dental floss under roll. Bring up ends of floss and crisscross at the center and pull quickly, slicing through the dough.
Place 6 slices each, cut side up, in 2 well-buttered 9x13-inch baking dishes.
Rolls should not be touching at this point. Cover with greased plastic wrap and let rise until double in size, nearly filling the pan, 60–75 minutes. Towards end of second rise, preheat oven to 350 degrees F.
Bake the rolls at 350 degrees F for 28–32 minutes until internal temperature registers 190 degrees F with an instant-read thermometer. Do not let roll tops over brown. Tent with foil during the last 10–15 minutes of baking if necessary. Remove rolls from oven. Let rest 15 minutes then drizzle with icing. Serve warm.
Photo and recipe credit: Cristen Clark, Food & Swine
Photo credit: U.S. Soy Foods Council
Spreading miso on sourdough bread with unsalted butter and honey is one way to enjoy this nutrient-dense superfood.
is a versatile fermented food with a culinary history spanning over a thousand years.
Miso
Tomie Sasaki-Hesselink, Iowa Miso founder.
A TRUE CELEBRATION OF PATIENCE AND CRAFTSMANSHIP
By Haley Banwart
Joy
Joy the of making miso
Making miso — a fermented soybean paste — is as much an art as it is a science. The process involves a meticulous balance of time, fermentation and quality ingredients. For small business owner Tomie Sasaki-Hesselink, mastering this craft has been a labor of love for more than a decade.
Raised in Japan and inspired by the sweeping soybean fields she discovered after
moving to Cedar Falls, Hesselink began making miso for her family to enjoy. What started as a personal endeavor has since sprouted into Iowa Miso, a smallbatch, artisan producer that brings the timeless tradition of miso-making to the heart of the Midwest.
Ancient Origins
Miso is a versatile fermented food with a culinary history
spanning over a thousand years. Its origins can be traced back to ancient China, where early forms of miso were brought to Japan around the 7th century.
While the process of making miso has remained largely unchanged, it is not a single, uniform product. Different regions of Japan developed their own variations of miso based on local ingredients and climate conditions.
For example, soybeans and koji-rice are the primary ingredients in traditional miso recipes. However, miso can also be made using other grains like wheat or barley in combination with soybeans. As a result, miso comes in many varieties, each offering a unique color and taste.
Mild and sweet, or bold and salty, every batch of miso reveals a different character that changes with the ingredients and the length of fermentation. This complex, ever-evolving process makes miso-making a true celebration of patience and craftsmanship.
Four Simple Ingredients
Iowa Miso is made from four simple ingredients: organic Iowa soybeans, koji rice (cooked rice that has been inoculated with Aspergillus oryzae, a mold commonly used in food fermentation across East Asia), sea salt and water.
“When I first started making miso, I researched and experimented with different recipes I found online,” Hesselink shares. “I also drew on memories of how my family consumed homemade miso from a giant wooden tub, and during a trip to Japan, I visited three local miso-meisters to learn their techniques.”
“Initially, I bought koji rice, but now I make it myself,” she says. “The process starts with washing and soaking the grains for about eight hours, then draining and steaming the rice. I sprinkle Aspergillus spores over the freshly cooked rice and place it in a warm, humid environment for about 48 hours, where the mold forms a white, fluffy coating.”
Hesselink sources the whole soybeans from a local Iowa farmer, and those are prepared similarly. First, the soybeans are cleaned and soaked in water for about 10 hours before they are cooked. Then, the soybeans are mixed and ground together with a blend of koji, salt and water, creating the base for fermentation.
Aged Like Fine Wine
The mixture is carefully packed and left to age, allowing the miso to ferment anywhere from one to three
Packed with protein and probiotics, this superfood has a smooth, peanut butter-like texture which adds depth and richness to recipes.
years. Three distinct varieties of Iowa Miso are crafted from the same four ingredients:
AMBER: Aged for 1 year, with a mellow sweetness that slowly transitions to a nutty, tangy flavor.
RUBY: Aged for 2 years, offering a richer, more developed flavor profile.
GOLD: Aged for 3 years with a stronger, more robust taste that sets it apart.
“The final product’s taste and color are influenced by the amount of soybeans I use and the length of fermentation,” Hesselink explains. “Amber miso is a great option for beginners — it’s mild and easy to use in various recipes. Gold is my signature miso; you won’t find this type as easily elsewhere. Like a fine wine, it has a well-rounded, full-bodied flavor.”
Culturally Significant Superfood
Miso is a culturally significant Japanese staple valued for its savory umami flavor, nutritional benefits and health-promoting properties. Packed with protein and probiotics, this superfood has a smooth, peanut butter-
like texture that adds depth and richness to recipes.
A variety of Iowa misoinspired dishes, including soups, dips, dressings and salt replacements, can be found on Hesselink’s website. One of her favorite ways to serve it is on sourdough bread with unsalted butter and locally produced honey — a delightful combination of four fermented ingredients on one plate.
Hesselink suggests starting the day with a warm cup of miso soup for a quick and easy way to enjoy miso. Just add a teaspoon of miso to boiling water, steep, stir and enjoy.
Connecting with Community
Starting Iowa Miso has been more than just creating a product for Hesselink — it’s a way for her to connect with her community and beyond.
After the 2011 earthquake and tsunami devastated her hometown of Miyako, Japan, Hesselink helped raise $10,000 for recovery efforts with support from Cedar Valley residents.
“Making Iowa Miso is my way of giving back to a community that has shown me so much
kindness,” she says. “Living in a state known for its soybeans and being able to create a healthy, fermented product is something I’m really proud of.”
“There’s a joy in every step of making miso, from the initial excitement of starting a new batch to the anticipation of waiting for it to ferment. But the best part is bringing it to others, letting them taste it and hearing stories of how it’s brought them happiness,” she adds.
Iowa Miso is made from four simple ingredients: organic Iowa soybeans, koji rice, sea salt and water.
Organic Iowa soybeans are soaked for 10 hours before being cooked.
As part of her craft, Tomie makes her own koji rice which she uses to make each batch of Iowa Miso.
ISU football players and Iowa Pork teamed up with the goal of promoting pork products.
Left to right: Myles Purchase, Tyler Moore, Caleb Bacon, Tommy Hamman, Logan Bacon
Purchase Moore Hamann Bacon
THAT’S
NOT A TYPO. THAT’S THE IOWA PORK PRODUCERS NIL DEAL ENCOURAGING CONSUMERS TO ENJOY THIS MEALTIME STAPLE.
By Gretchen Westdal Centers
In a state like Iowa, where pigs outnumber people — that’s 7.3 pigs to every resident — Iowans are more than familiar with the animal. But a slump in pork sales in 2023 had the Iowa Pork Producers Association (IPPA) seeking creativity to ensure the protein-filled staple was making it back onto weekly meal-prep menus and that Iowa pork producers felt supported.
So, they told people, via a picture, to Purchase Moore Hamann Bacon. That’s not a typo. That was the start of a serendipitous marketing deal that used Iowa State University (ISU) football players’ last names to market pork products.
What’s an NIL?
NIL stands for name, image and likeness. In 2021, the National Collegiate Athletic Association (NCAA) started to allow college athletes to earn money via endorsements, sponsorships and social media promotions using their name, image or likeness. NIL deals can vary widely in value, from small payments to substantial contracts, depending on the athlete’s popularity and marketability. Overall, these deals empower athletes to take control of their financial opportunities during their college careers.
“It’s a rather new thing, and if you would’ve asked somebody 10, 15 years ago if this would happen in college athletics, they would say, no way,” explains Kevin Hall, communications director for IPPA. “Today, it’s an opportunity for associations like IPPA to partner with college athletes and help find ways to promote our product and industry. We found a really unique way to do it with some ISU football players who weren’t well-known then.”
What’s in a Name?
Those student-athletes went from being known among their team and ISU fans to going absolutely viral. It all started with a photo.
“It emerged really fast,” recalls Hall. “During ISU’s first game last season [in 2023], Tommy Hamann and Caleb Bacon were on the field next to each other with their backs to the fans. So, Hamann Bacon is what viewers saw. An ISU fan took a photo, tweeted it out and tagged Iowa Pork and said, ‘Hey, Iowa Pork, can we get these guys an NIL deal?’”
Hall explains that he made a few calls and texts, including to Joyce Hoppes, the consumer information director for IPPA. She immediately responded with an enthusiastic “YES!!!”
Photo courtesy of Iowa Pork
Members of the ISU women’s basketball team “try-out” to be a part of the 2024 Iowa pork campaign.
Pictured left to right: Kelsey Joens, Addy Brown, Alisa Williams, Audi Crooks
Just a few short days later, the team at IPPA began organizing what was needed to pursue the NIL deal, until IPPA staff saw something that made them stop in their tracks. While looking at the team roster, they noticed two more players: Myles Purchase and Tyler Moore.
Together, not only did they help make up a solid football team, but they also rounded out an amazing opportunity for IPPA to promote their product in a way that had never been done before.
Myles Purchase, Tyler Moore, Tommy Hamann and Caleb Bacon signed an NIL deal with IPPA and Hall got to work cooking up the creative.
“I spent the weekend before cooking a ham and 14 pounds of bacon,” recalls Hall. “We went to Ames and did a photo shoot with the players. We put it on our social media a week later, and it just took off like crazy.”
ISU football offensive lineman Trevor Buhr (pronounced like boar), says he would fit right into the Iowa Pork campaign.
A Reach Far Beyond the Heartland
Within three hours, the picture posted to X, formerly Twitter, garnered 1 million views. Within 12 hours, it was 2 million views. IPPA followed their usual protocol: they put out a news release and talked with some statewide media — anticipating it would get traction in Iowa.
Little did they know the reach would go worldwide.
“The tweet itself was enormously popular,” Hall says. “Local media picked it up, and they were doing segments on it, not even necessarily in the sportscast, but in other news segments about how fun it was, and then we saw national media cover it.”
Hall goes on to explain the continued momentum of the photo. ESPN Sports Center tweeted the picture, which had
Photo courtesy of Iowa Pork
Photo courtesy of Iowa Pork
around 3.5 million views. By the end of the week, TV stations in Tampa, San Francisco and Denver were producing segments on the originality of the idea and how NIL deals can work. Fox News picked it up as one of the “Wins of the Week” on a Friday afternoon program.
“It just exceeded our wildest dreams,” says Hall.
Bringing Home the Bacon
What started as a fun, unique way to bring attention to the pork industry in a challenging year not only had a positive ripple effect throughout Iowa, but nationwide, too.
It was a win for the student-athletes who were paid for their time and garnered worldwide recognition. It was a win for IPPA and ISU, which were experiencing positive effects from the NIL deal being such a success. And it positively impacted the football players’ hometowns.
IPPA worked with ISU’s We Will Collective, a nonprofit organization that helps student-athletes connect with other local nonprofits to help support and enhance the local community.
Purchase, Moore, Hamann and Bacon got to select a food bank or food pantry of choice for IPPA to donate $1,000 worth of pork. They all chose an organization in their hometowns.
One of the core principles of IPPA is giving back, and not only did
communities feel it, but Iowa pig farmers did, too.
“From a producer’s standpoint, it was a great promotion in a time that producers needed something positive more than ever,” says Matt Gent, a pig farmer from Wellman, who serves as IPPA’s president. “The economics of the pork industry had been rough over the last year or two, and the timing was perfect for this opportunity.”
Sowing More for The Future
There are plans and hopes to continue working with ISU to capitalize on the 2023 season. They held “tryouts” for players to show their respective chops about how they would be great additions to the “Purchase Moore Hamann Bacon” Campaign. It was an “American Idol” inspired tryout where the athletes got to have fun presenting how they’d fit into the promotion.
In the end, 19 ISU student-athletes have signed NIL deals with IPPA to continue the fun and find creative ways to connect pork to not only Iowa communities but communities throughout the country. With a mix of players from both the men’s football team and women’s basketball team, there are a variety of talented student-athletes who are committed to promoting Iowa pork.
That also means 19 different food banks and pantries are receiving donations. Along with donating $1,000 worth of pork to each participant’s food bank or
WIN $125 IN PORK COUPONS
Purchase delicious and nutritious fresh pork products. Enter to win at iowafoodandfamily.com/contest/iowa-pork-nil .
Photo courtesy of Iowa Pork
food pantry of choice, IPPA is providing an additional $16,000 worth of pork to the Iowa Food Bank Association. That $35,000 worth of pork equals almost 50,000 servings to fight food insecurity in Iowa and eight other states.
In a state that prides itself on feeding the world, this NIL deal brings so much more to the table than fun. It brings a fresh perspective while connecting a new generation of people to Iowa’s vast agricultural industry that feeds our neighbors far and wide.
Above: Myles Purchase, Tyler Moore, Caleb Bacon, Tommy Hamann, Logan Bacon
Right: Alec Cook (left) and Abu Sama III
Photo courtesy of Iowa Pork
Eat Well, Spend Less
A GUIDE TO BUDGET-FRIENDLY NUTRITION
By Leah Brooke
Leah Brooke, a lifelong resident of Southwest Iowa, has a deep-rooted connection to agriculture. Raised on a family farm with row crops, cattle and hogs, she has come full circle in her journey. Now, as a registered dietitian nutritionist, Leah combines her agricultural background with her expertise in nutrition, understanding how farm-raised products contribute to our overall health and well-being.
What’s for Supper?
Often, the hardest question of the day is, “What’s for supper?” And, often, there never seems to be an easy answer. I have so much respect and understanding for my mom, now that I cook my own meals. Deciding what meals to have can be such a challenge some days. To avoid stress, here is some of my best advice to plan nutritious meals, even when you’re short on time.
Worth the Savings
Meal planning is different for everyone because we have different schedules, routines and preferences. It takes time, knowledge and having a plan, but it’s worth it for the savings and knowing you’re eating nutrient-dense meals. As a registered dietitian, I’m always looking to have the five main food groups in each meal: protein, grain, vegetables, fruit and dairy.
Before the Store
I do my meal planning on Fridays so I can grocery shop over the weekend. Consider your weekly activities and be realistic about what you can accomplish on busy evenings. I rely on simple recipes during busy weeks, but when I have more time, I like to try a new recipe.
Look in your pantry, fridge and freezer to see what you already have on hand and what needs to be used first. Check the grocery store ads for deals as well. Then, make your list for the grocery store. I like to use the notes app on my phone and categorize by how the store is set up. Others may choose pencil and paper or a grocery checklist — do whatever is right for you.
At the Store
We make a lot of grocery store choices at the store itself. Try to shop on a full stomach, or you may be subject to impulse buys that might break the budget. Look high and low on the shelves as the most expensive and name-brand items are kept at eye level. Use coupons with caution and go for the sale items instead. A helpful tool is utilizing online ordering and pick-up. This can save time and money and helps you avoid buying extra items you see sitting on an end cap.
Let’s Get Cooking
Food waste is a major problem in the U.S., and with rising food costs, it’s important to be mindful of using what you have. Use clear storage containers so you can easily see your food. Try using fresh fruits and vegetables first
before they spoil, and later in the week, use frozen or canned goods.
My favorite slogan is cook once, eat twice (or three times!). If you enjoy leftovers, cook a larger batch and have extra for the next day or two. If you’re not a big fan of leftovers, get extras in the freezer immediately to avoid the food spoiling. Those leftovers will make for an easy meal in the future. I love to
make a roast in the crockpot and will eat it for days after that. The key is to change how I eat that roast. On the first day, I enjoy the roast with carrots and potatoes. Then, I will have a cold roast beef sandwich, and finally, I will finish it up by making barbeque beef.
Meal planning, creating a food budget and sticking to it can seem daunting. Start with slow,
gradual changes over time, and soon you will be saying, “I know what we’re having for supper tonight and the rest of the week, too!”
If you are interested in learning more about healthy eating on a budget, the ISU Extension and Outreach Spend Smart. Eat Smart. website (spendsmart. extension.iastate.edu) has great resources available.
AS A REGISTERED DIETITIAN, I’M ALWAYS LOOKING TO HAVE THE FIVE MAIN FOOD GROUPS IN EACH MEAL — PROTEIN, GRAIN, VEGETABLES, FRUIT AND DAIRY.
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