Seeds of Kindness Grew while Farmer’s Last Crop was Harvested
It was an emotional morning at the Rasmussen farm Wednesday, Oct. 31. Family and friends, combines and auger wagons, poured in to help bring in a loved one’s last crop. Just five months ago, this same group of dedicated family and friends helped make sure this crop was planted.
Virgil Rasmussen, who had served for years as Latham® dealer in Emerson, Nebraska, endured a hard-fought fight against Leukemia for the past year. The height of his treatments occurred during the busy spring planting months, and the Emerson community responded in a big way. Five tractors with planters, a seed tender, transport team and a meal prep crew came together to make it happen. With the crop safely in the ground, Virgil was able to focus on getting better. In mid-October, he received the all-clear from his doctor team. He had won the battle against Leukemia!
It was a surprise to everyone when late last week they received news of Virgil’s illness and sudden passing. Loved ones, with heavy but determined hearts, once again answered the call for help. A harvest bee made up of friends and neighbors arrived to show their love and support to Virgil’s wife, Irene, and their family, as they put Virgil’s last crop safely in the bins.
Virgil enjoyed his life’s work in agriculture. He planted and harvested 42 crops on his home farm east of Emerson. Whether it was full-scale out in the fields or a 1/16th size toy replica, Virgil will be remembered for his love of tractors and for his unique ability to customize toy tractors of various models. Virgil was a proud grandparent. He also loved fishing and providing great service to his seed customers. We at Latham Seeds are grateful for the opportunity to have known Virgil, and we extend our thoughts and prayers to the entire Rasmussen family.
When a farming family is in need or facing crisis, friends and neighbors pull together to take care of every detail right down to the field meal. In honor of all the helping hands that worked to bring home Virgil’s crop, we share this favorite field meal for Swedish Meatballs.
Fall harvest can bring a sweet sense of completion as farmers see the hard work of their year come full circle. While the weeks can be long, the nights pass quickly – especially when there’s rain in the forecast. Extra stress occurs when farmers are running hard on minimal sleep. We’re all trying to get as much done as possible each day, yet our priorities quickly change if a neighbor needs help.
The agricultural community comes together to help one another, which is why I hold the harvest season near to me. There are multiple stories each year of neighbors helping neighbors. Whether the main operator of an operation is struggling with sickness or loss of help, the uplifting stories of everyone pitching in to help one another out remind us all the reason of why we do what we do.
From lining up field help, coordinating rides, planning meals and fixing breakdowns, everyone in the community plays an irreplaceable role. Below are three recipes that can contribute to meal planning and harvest preparation. Not only are these recipes quick and easy to prepare, they can be easily transported to the field or to a neighbor’s house.
Pizza Hot Dish
1 lb. hamburger
1 small onion
1 can mushrooms
8 oz. pkg. egg noodles, cooked
1 jar spaghetti sauce
1 can cheddar cheese soup
Mozzarella cheese
Brown hamburger and onion, drain. Put into a casserole dish and add mushrooms, egg noodles, spaghetti sauce and soup. Stir well. Bake 45 minutes at 350 degrees. Sprinkle with mozzarella cheese and bake an additional 5-10 minutes.
Golden Parmesan Potatoes
6 large potatoes
1/4 cup flour
1/4 cup parmesan cheese
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup butter
Parsley (optional)
Melt butter in a 9×13 pan while the oven is preheating to 375 degrees. Meanwhile wash potatoes and cut into pieces. Combine flour, cheese, salt and pepper in a plastic bag. Add potatoes and shake in bag to coat. Add potatoes to 9×13 pan. Bake a half hour, take out and stir and bake another half hour. Sprinkle with parley before serving.
Spaghetti Salad
1 lb. angel hair pasta
1 large tomato, chopped
1 cup celery, chopped
1 cup shredded cheddar cheese
1 onion, chopped
16 oz. bottle creamy Italian salad dressing
2 tsp. prepared mustard
1/2 cup sugar
Salt, to taste
Black pepper, to taste
Cook spaghetti. Drain and cool. Mix dressing, mustard, sugar, salt and pepper in a large bowl. Combine with other ingredients. Marinate several hours or overnight before serving. May also add black olives and pepperoni.
The screenshots below are two examples from just this year of farmers helping farmers.
Hopes Remain High on Cerro Gordo County’s Only Dairy Farm
From the left: Eric, Margaret & Joel Dirksen
When Joel and Margaret Dirksen got married, there wasn’t enough farmland to support three families. Joel’s grandpa and his uncle were farming together, and the newlyweds wanted to farm nearby. Fortunately, an opportunity arose just a half-mile away from the home farm where their neighbor was looking for someone to help on his dairy.
“Joel has always loved animals, and he grew up knowing he wanted to farm,” says Margaret. “He loves cows and his passion for dairying grew with each year.”
That passion has become Joel’s legacy.
Three of the Dirksen’s four adult children have been involved with the family’s dairy farm. Their youngest daughter, Amy, teaches and is a counselor at a Lutheran high school. Although she left the family farm, she didn’t stray far from her roots as she and her husband live in America’s Dairyland. The Dirksen’s oldest son, Daniel, lives just down the road. He’s a full-time Operations Specialist at Post Consumer Brands in St. Ansgar. He’s a regular Friday milker and helps out whenever he can. Their oldest daughter, Christa Ryg, had been their lead heardsman and one of their A.I. technicians for 22 years. She left the family dairy at the end of September as rising healthcare costs prompted her to take a full-time job with benefits since her husband is a grain farmer. Their youngest son, Eric, has shadowed his father from the time he was old enough to walk. After graduating in 2004 from Luther Preparitory School Watertown in Watertown, Wisconsin. Eric earned a degree in Dairy Science from Northeast Iowa Community College in Calmar. Then in 2015 he became a partner with his parents in the dairy operation.
The Dirksens usually milk 120 cows, but there are just 105 in the milk line now. There are about 250 Holsteins on the farm, including young calves and young stock. It’s a closed operation, so they raise all their replacement heifers. They’ll sell bull calves or dairy beef, depending on the market.
“Babies need lots of attention,” explains Margaret, who is responsible for calf care. She gives them milk and water, keeps their bedding dry and keeps a close eye on them for signs of lethargy or unusual behavior that might indicate a calf isn’t feeling well. “You really have to pay attention to the details,” she adds.
The Dirksens keep calves in three different groups: young calves, weaned calves, and replacement heifers. These groups ensure the animals receive the proper feed rations needed for that stage of growth. From newborn to two months, all calves are in the calf barn. Weaned calves are moved to a free stall facility for three months. Once they have a vet check and are vaccinated, they transition to another pen where they start the silage program for about six to 10 months. Once the heifers are a year old, they move into the breeding group.
The heifers are usually artificially inseminated around 13 months of age. A cow’s gestation period is approximately nine months, and a cow must give birth before she’s able to produce milk. The cycle of insemination, pregnancy, parturition (birth), and lactation is followed by a “dry” period. About two months before a cow is due to calve, she will be separated from the milk cows and housed with other dry cows.
Raw milk is sold to Foremost Farms, a dairy cooperative based and headquartered in Baraboo, Wisconsin. Foremost Farms is an award-winning supplier of cheese, dairy products and ingredients. It takes high quality raw milk to produce high quality dairy products. Milk production is tracked per cow, at Dirksen Dairy. In addition to milk volume, butterfat is a key measurement. Ankle tags help indicate when the cows can be bred, and now the A.I. work is Eric’s responsibility. He also has taken over Christa’s milking responsibilities, and are always looking for reliable help.
The morning milk shift starts at 2:30 a.m. Feed is mixed, and the actual milking begins at 3:30 a.m. It takes about 2.5 hours to milk in their double six herringbone parlor. Once the milking is done, it’s time to finish the chores: Livestock is fed. Stalls are cleaned. Depending on the season, field work is done. While Joel primarily does the crop farming, Eric and Margaret help when needed. Then the afternoon milking begins at 3 p.m.
“It’s easy for people to walk into a grocery store without thinking about all the time, attention to detail and care that goes into producing quality products,” says Margaret. “We try to help people understand the amount of time dairy farmers puts into producing a product, so we give farm tours. We show guests what we feed our cows and let them see the milk in the bulk tank.”
Eric says he would like people to understand that milk is tested for quality several times before it hits the grocery store shelves. Weather greatly impacts production, so they do all they can to keep their cows comfortable. Heat and humidity decrease milk production, so they use fans and sprinklers to keep cows cool during the summer months. The sides of their buildings were removed this summer due to excessive heat, and will put them back on this fall to keep the cows warmer during the winter months.
Farming requires a lot of hard work, and markets fluctuate, but the Dirksens say there isn’t anything they’d rather do. Eric is proud to be a fourth-generation grain farmer and second-generation dairyman. This proud husband and father of three will share his love of land and livestock with his nine-year-old step-son, one-year-old daughter and two-month-old son.
Today the Dirksen family is sharing with us one of their favorite recipes, featuring the quality dairy products they enjoy helping produce.
McGrath Family Raises 6th Generation on Iowa Century Farm
When you know, you know.
Joe McGrath of Clear Lake, Iowa, didn’t grow up on a farm but he spent enough time shadowing his grandfather that he knew he wanted to become a farmer. When Joe met a Washington farmer’s daughter at a wedding in the Inland Northwest, it was practically love at first sight. Natalie moved to Iowa 14 months later, and as they say, the rest is history.
It’s a history that can’t be summed up in one paragraph.
Joe was born in Mason City to Steve and Tricia McGrath. Shortly after Joe was born, Steve joined the U.S. Navy. He was on active duty for eight years during which he was deployed twice during the first Iraq war and served on the USS Forrestal aircraft carrier. While Steve was deployed, his wife and two children would “come home” to the Erickson family farm in North Iowa.
“I enjoyed our visits to the farm,” says Joe, who also spent at least two weeks every summer on his grandparent’s farm. “I was always by my grandpa’s side whether he was working in the field or hauling grain to town. Farming is my passion. I feel so blessed that I get to farm with my wife, my parents and my grandparents.”
It took a few years for the McGraths to make their way home to North Iowa. After Steve fulfilled his military service, he took a position in St. Louis, Missouri, as a jet engine mechanic in the private sector. The McGraths lived there seven years before the opportunity to farm was presented. Between Joe’s freshman and sophomore years of high school, his grandparents asked Tricia and Steve if they’d be interested in becoming part of the family’s farming operation.
“Farming with my family is something I always wanted to do, so I was happy,” said Joe, who made the move north with his parents and sister in 2002. “I was really lucky to become part of the Clear Lake community. I became good friends with a great group of guys. My graduating class was 96, which was less than half the size of my class in St. Louis.”
After graduating from Clear Lake High School in 2006, Joe enrolled at North Iowa Area Community College (NIACC) where he studied agriculture. Friends Joe made at NIACC were responsible for introducing him to Natalie. In 2012, Joe and Natalie moved into the farmhouse that Joe’s great-great grandfather built on the farm he bought in 1902.
“I absolutely LOVE that I get to raise my kids on a farm because I know how much it taught me growing up a farmer’s daughter,” says Natalie. She and Joe are proud to be raising the sixth generation on this Iowa Century Farm: 5-year-old daughter, Lindy, and a two-year-old son, Nolan. “The life lessons, experiences and values that come with living on a farm are the best things I can instill in my kids.”
The biggest differences between growing up on a farm in Washington state verses working on the Erickson-McGrath in North Iowa are the weather and the timing of harvest. Natalie says her family harvests wheat and barley in August when it is extremely hot and dry.
“Dad’s grain trucks didn’t have AC. When you parked in the field waiting for a load, you parked with your back to the sun so the cab was in the shade. Then you would open the doors and hope for a breeze!” says Natalie. “There was always a danger of starting field fires, so you would avoid parking in tall stubble to make sure the heat from the engine didn’t cause a spark. The first time I rode in the truck with Joe during Iowa harvest it was a typical crisp fall day. I had my heavy Carhartt jacket on and the heat turned on. Harvest in Iowa is definitely different than Washington harvest!”
With the fall harvest season underway, Natalie brings their children out to the field, so they can ride a few rounds with their daddy. Natalie, Joe’s mom, Tricia McGrath, and Joe’s grandma, Bertha Erickson, take turns preparing dinner for the crew while they’re cutting soybeans. One field meal Natalie is sure to make is Pork Sausage Casserole.
“This recipe came from my Grandma Doris Hein, and Dad said she always served it for harvest lunch in the field. Grandma passed this recipe along to my mom,” recalls Natalie. “Before I was old enough to drive truck for Dad, I would help Mom make harvest lunch. Every day Mom would make a hot lunch, including dessert, for the whole crew and haul it to the field. It’s a tradition I’m proud to continue.”
October Pork Month seems like an especially fitting time to share this family’s recipe on “The Field Position.” Here’s to drier days ahead, so #harvest18 – and harvest meals – can resume!
Celebrate Pork Month with The Pig Farmer and a Classic Tenderloin
Iowa Secretary of Agriculture Bill Northey in October 2017 presented Barb and Leon Sheets with the Wergin Good Farm Neighbor Award. The Wergin Good Farm Neighbor Award recognizes Iowa livestock producers for their commitment and dedication to the environment, their community and their livestock. Photo credit: Iowa Soybean Associatio
Many titles could be used to introduce Leon Sheets of Ionia, Iowa, who is also a devoted husband, loving father and doting grandfather. Most folks simply know Leon as “The Pig Farmer,” who also was named 2017 America’s Pig Farmer of the Year.
America’s Pig Farmer is awarded each October during National Pork Month by the National Pork Board. This award recognizes a farmer who excels at raising pigs using the “We Care” ethical principles and who also connects with today’s consumers about how pork is produced.
“There’s no one better to tell our story. Farmers are trusted and respected by consumers, who are concerned about how their food is produced because they’re so far removed from production agriculture,” explains Leon. “My comfort zone is in the barn, but we must meet consumers where they are. Chat with your neighbor in the church foyer on Sunday morning. Talk with a young mom in grocery stores who need information, so she isn’t jumping from food fad to food fad.”
Many farmers get riled when consumers ask them challenging questions about sow housing and antibiotics use, but Leon offers a different perspective.
“Consumers want to come across as knowledgeable. They might ask you about sow housing or antibiotics because that’s the last thing they remember seeing or hearing,” says Leon. “When you take time to listen and talk, you begin to realize that most consumers are interested in hearing how you care for your animals and how you protect the environment.”
Animal care and environmental sustainability are the primary focus on the Leon and Barbara Sheets’ farm in Northeast Iowa. Leon has a 3,600-head nursery barn and finishing space in four barns for another 3,600 head. He and his son, Jarrod, partner on 600 acres of corn, soybeans and cover crops.
“My love for pig farming was instilled in me by my father and grandfather,” says Leon, who grew up near Britt, Iowa, and then earned a degree in Animal Science from South Dakota State University. He worked in swine industry after college and moved to Ionia, Iowa, to manage a 700-sow farm.
“You might say I grew into ownership,” adds Leon, who acquired more and more ownership of the operation throughout the years until 1988 when he bought out the other partners. Production techniques have certainly changed since Leon began farming, just as consumers’ lives have changed throughout the generations.
“We want consumers to know that agriculture has changed just as their home lives have evolved. We’re not asking them to give up the remote or go back to watching a small screen, black and white TV. It’s important that consumers understand how technology contributes to a safe and nutritious food supply.”
As October Pork Month kicks off, the winner of Iowa’s Best Tenderloin contest and the famed Tenderloin Trail will be announced. There are many places where you can sit down to this classic sandwich, and you can also make them at home.
Below are tips from The Pig Farmer on what it takes to make a winning Pork Tenderloin sandwich:
Fresh, never frozen tenderloin, cut to the chef’s (or home cook’s) specifications.
Handmade on site.
Tenderized at least once, hand pounded, or both.
Batter dipped at least once.
Frying time and temperature are key. The tenderloin should come out golden brown, not too dark, not too light, with uniform even coloring and texture.
Breading should be moist, not dry, not brittle and not falling off.
Condiments are optional. It all comes down to your personal preference or taste.
“Too much of our pork is overdone and then we complain about it being dry,” says Leon. “Lower the cooking temperature to 145 degrees with a 3-minutes rest, and I’m sure you’ll be surprised by how moist and juicy your pork is.”
Discover 300 Years of Iowa Ag Stories at Living History Farms
By Darcy Dougherty Maulsby
Town of Walnut Hill. Photo Credit: LHF
When Living History Farms (LHF) reached out to me last summer about donating a “dinner on the farm” event at my family’s Century Farm near Lake City for an upcoming LHF fundraiser, I didn’t think twice. Yes!
Yes, because I believe in the mission of Living History Farms in Urbandale, which welcomes between 100,000 and 110,000 each year. This interactive, 500-acre outdoor museum that tells the amazing 300+ year story of how Iowans transformed the fertile prairies of the Midwest into the most productive farmland in the world.
I love how LHF encourages people of all ages to explore Iowa’s rural heritage, including the 1700 Ioway village, the 1850 pioneer farm, the 1875 town of Walnut Hill and the 1900 horse-powered farm.
I also said yes because I spent the summer between my junior and senior years at Iowa State working as an intern at LHF. I was a historical interpreter who helped guests learn about life on the 1900 farm, the 1870s Flynn mansion in the town of Walnut Hill and the veterinary clinic in Walnut Hill. I dressed in the period clothing (yes, long dresses, sunbonnets and all), and learned how to live off the grid. I can milk a cow by hand, make homemade butter, sew an apron on a treadle sewing machine and whip up a batch of cookies in a wood-fired cookstove.
So when Jim Dietz-Kilen, vice president of development reached out to me about donating to LHF’s annual Farmstasia, which it describes as a “casually elegant fundraising dinner and auction,” I was honored. I was especially intrigued when I learned that Farmstasia is also where LHF celebrate their Teacher of the Year — someone who brings history alive for his or her students.
2017 Teacher of the Year, Sr. Donna Demmer, visiting Living History Farms with her class. Photo Credit: LHF
Proceeds from Farmstasia support Living History Farms’ extensive education and outreach programs, which serve nearly 23,000 students annually. Jim asked if I’d be willing not only to donate a signed copy of my Culinary History of Iowa book, but host the auction winner and his or her guests at my family’s farm during harvest and treat them to a home-cooked meal and maybe even a combine ride or two.
I readily agreed, and here was my offering:
Savor a Taste of Iowa Farm Life
Want to see harvest in action and enjoy a home-cooked, home-grown Iowa meal on a working Century Farm? Join Darcy Dougherty Maulsby, Iowa’s Storyteller, on her family’s corn and soybean farm near Lake City for a day you’ll never forget. See what farm life is like at harvest, ride along in a combine, and explore small-town Iowa. If you work up an appetite, that’s good! Darcy, who is the author of the non-fiction Iowa history books “A Culinary History of Iowa,” “Calhoun County,” and “Dallas County,” will prepare a delicious, homemade, family-style meal for you and three guests, complete with an Iowa-inspired menu of homegrown ingredients. You’ll also receive an autographed copy of Darcy’s fascinating Culinary History of Iowa book, which includes stories from Living History Farms. Win this unique package, and you’ll be talking about this unforgettable experience for months to come.
The Iowa Farm Dinner was held September 16, 2018 in Redfield, Iowa, using food and drinks from local farms and businesses to celebrate rural Iowa and harvest.
Harvest is upon us and with harvest comes many meals in the field, on the go or late at night. Prior to the beginning of harvest, the family comes together to have a meal and enjoy conversation. This is exactly what happened in my little town of Redfield on Sunday night.
The main street going through the town of 800 was shut down and made into a spot for a Sunday authentic Iowa Farm Dinner.
Katie Harvey-Martinez, along with three other farmer’s daughters—Danna Larson, Katie Meeks and Amy Lucht—hosted the Iowa Farm Dinner focusing on using products, foods and drinks from local farms and companies. It’s a way to revitalize small-town America and bring people together who believe in the rural lifestyle.
Twelve years ago, I returned to my hometown. When growing up, I, like a lot of kids, wanted to go out and take on the world. But then life showed me my way back to our family farm, and I knew that was where I belonged.
Danna Larson said she started Rural Revival because of Harvey-Martinez’s story of coming back to rural Iowa to fulfill her dream of being a restaurant owner.
The farmer’s daughters, Katie Meeks, Katie Harvey-Martinez, Danna Larson, and Amy Lucht were the hostesses for the evening, celebrating the rural lifestyle.
Harvey-Martinez is from Redfield originally and headed to New York City after graduation to study at the American Musical and Dramatic Academy. Rick, her husband, is from New York City and worked in television and film post-production, so small-town Iowa is a lot slower pace than his previous work.
The couple purchased the Dexfield Diner after it was closed following a 17-year span in our town. Reopened as Harvey’s Diner & Pub in June 2016, they provide some great comfort food and my favorite protein—beef—with a burger of the week, smoked brisket, and prime rib on Friday and Saturday nights. Live music can be enjoyed on the patio on Saturday nights during the summer months.
“This was truly my dream, but we couldn’t do it in New York,” Katie said. “I couldn’t do what I wanted to do under those constraints. There are so many possibilities here.”
The main street of Redfield was closed down for the evening to be the setting for the Iowa Farm Dinner.
Rural Revival believes the country life is the best life and wants to showcase the hardworking people who live in rural communities all across America.
“We believe this generation is hungry to return to their roots. This is a way for our small-town communities to grow again,” said Larson. “Bringing back people to farming and agriculture and restaurants, like Harvey’s, and small businesses. This is a great life and we want everyone to know that.”
The Iowa Farm Dinner was a five course, mostly family-style meal prepared by Harvey’s executive chef, Justin Ahlberg and special events chef, Amber Rowley. Biscuits, rolls and bread with locally made honey, apple butter, peach butter and cherry amaretto preserves were part of the first course, which also included pickled beets, pickled cucumbers, dilly beans, local tomatoes, fresh mozzarella, white balsamic glaze and pecan basil presto. The first drink, honey bourbon lemonade, was my favorite.
Diners from all across central Iowa came to enjoy the evening with local foods and drinks and the sounds of the Flatland Jamband.
The second course included cider-braised root vegetable salad of carrots, golden beets, parsnips, purple potatoes and red onion. The smashing pumpkin drink came with this course, which was Iowa Distilling Company Steel Drum Rum, lemon pumpkin soda, all-spice liquor and soda.
My favorite of the entire meal was the Iowa sweet corn chowder with house-cured, smoked bacon, was the feature of the third course. I could seriously eat this at every meal. I’m told it is a family recipe of Rowley’s. She is also the pastry chef for Harvey’s and provides some amazing desserts available at the restaurant. Cakes, crisps, pies, cookies and cheesecakes—they all are good. This course was paired with an aged bourbon barrel cider from Winterset Cidery.
The fourth course was what really filled the plate. It featured roasted spiced organic chicken from the Raccoon Forks Farm, north of Redfield. Stuffed Iowa pork loin, wilted greens, cauliflower, sweet potato casserole and red berry jello salad were also available. Local wines finished off this course.
As the evening progressed, the sun set and candles served as lighting for the final courses of the Iowa Farm Dinner.
A couple from Winterset who moved back to the family farm, were the feature of the fifth course—dessert. Matt and Naomi Hupton relocated to Madison County from Minneapolis, to Matt’s family farm and brought their coffee business with them. The course included coffee and cream pavlova and Pammel Park Coffee Company’s Farmer’s Blend coffee.
The night of celebrating farmers, agriculture, and a locally-grown meal was amazing. It’s so great to meet people who have the same kind of passions as you do about rural living and who see raising a family where the crops and livestock grow and the houses aren’t 10 feet from each other. Rural life is worth reviving.
Latham® Products on Display Today at Annual Field Day
Just as many 4-H and FFA members look forward to the county fair to exhibit the projects they’ve worked so hard on, we at Latham Hi‑Tech Seeds look forward to our annual fall field day in Alexander. It’s a time for us to celebrate Willard and Evelyn Latham’s legacy on our family’s Iowa Century Farm. It’s also a great time to celebrate current seed technologies while looking at those that will be available in the near future.
Latham® brand products are selected for their yield potential, as well as for their ability to overcome specific regional challenges. Here’s an overview of what attendees will see today on our Alexander Research Farm:
Enlist™ Soybean Demos: See field demonstrations of new Enlist technology that gives plant tolerance to 2,4-D chemistry. There will also be demonstrations showing how this technology is different from Xtend (Dicamba-tolerant) soybeans, as well as plots showing drift and volatilization.
Product Lineup: See the new and existing Latham® brand products we’re offering for 2019 planting. Latham has six different soybean technologies in production, so you will learn the strengths and weaknesses of each technology to find the best fit for your farm. Corn hybrids on display range from 92- to 113-day maturities; they can be viewed at both the Stress Wheel Demo and the Corn Product Showcase. Latham’s tremendous group of alfalfa products will be on display for farmers interested in the very best quality hay for dairy or beef cattle.
Forage Showcase / Silage and Nutrient Studies / Population and Row Spacing Demos: Besides being one of the greatest alfalfa specialists in the Upper Midwest, Latham Forage Product Manager Corey Catt is also one of the very best corn silage and nutrition experts in the field. Join Corey as he walks through his studies on forages, nutrition and seed management.
Nitrogen Testing: Latham Precision Agronomist Phil Long will discuss the nitrogen testing he’s conducting in corn. He also will share tips for getting the most out of your nitrogen.
Nemastrike Testing: Did you know that 80% of the fields tested across the Corn Belt have nematode pressure? By piercing and infecting the roots of the plant, nematodes steal nutrients and water. The damage they cause creates pathways for secondary issues like bacterial and fungal infections. We’re testing this seed treatment technology on corn and soybeans to see the right fit for Latham customers.
Cover Crops: Phil Long and Corey Catt will discuss Latham’s different cover crop options to maximize return while increasing soil health.
No field day would be complete without a tailgate lunch. Butcher’s Catering of Mason City, Iowa, will be serving up pulled pork and apple crisp. Today we’re sharing with you one of our favorite recipes for Harvest Pulled Pork. This crockpot friendly recipe is perfect for busy families.
Tailgating from a Cyclone Football Player’s Family
Knipfel after ISU beat TCU
Adversity. Perseverance. Triumph.
These three words read like a motivational poster, yet they fittingly describe Josh Knipfel’s football career. Knipfel went from not being recruited by a Division 1 school when he graduated in 2016 from Hampton-Dumont High School to starting in 2017 for his dream college team.
Knipfel never lost sight of his dream of playing D1 football, preferably at a Power 5 school. He decided Iowa Western Community College was the best option to work toward his goal. Knipfel was one of 180 student athletes who showed up for Day 1 of fall football camp. He earned a starting position, and Iowa Western began making his highlight reel.
“His work ethic and his sheer determination are the keys to his development as a D1 player,” says Josh’s mom, Suzy Knipfel of Hampton, Iowa. “To play at the level he is playing in, you must go into every practice, every weight-lifting session and every conditioning session with that attitude that ‘I’m going to be twice as good today as I was the day before.’ Josh set a goal and he never gave up.”
Cyclone Jr. Club Freshman Year. Pictured from left to right: Aidan Carr, Spencer Clark, Joe Schull, Josh Knipfe
Knipfel became the 45th player to leave Iowa Western with a D1 offer and the 11th Iowan to leave Iowa Western after only one year.
“One of the things I really admired about Josh through the recruiting process was the standards he set. He wanted a school that focused on tradition and academics plus had a great fan base. Iowa State, and Coach Campbell met all three of those requirements. I was interested in a coach that would make Josh accountable in all aspects of being a student-athlete. At a recent press conference, Coach Campbell said that Josh ‘brings the best version of himself every day and has unbelievable leadership traits.’ That’s high praise from a very respected coach.”
When Knipfel signed his National Letter of Intent (NLI) with ISU in 2017, he had four years to play three and was considered a true sophomore.
Liberty Bowl Pep Rally. Pictured left to right: Molly Skripsky, Dan Knipfel, Steph McWilliams, Josh Knipfel, Suzy Knipfel, Joel McWilliams, Dennis Knipfel
“I have a lot of ‘proud mom’ moments, but a big one last year was seeing Josh start in the first game against UNI (University of Northern Iowa),” says Suzy. “Seeing him play in that first snap was something Dennis and I will never forget! One year later I am most proud that Josh has stayed true to himself. He maintains the same easy-going personality he has had his whole life.”
The ISU vs. UNI game was significant for another reason.
Josh’s older brother, Dan, was a freshman at ISU in 2005. That fall Dennis and Suzy surprised Josh with tickets to an ISU/UNI football game.
Josh’s First Spirit Walk
“Josh was seven years old at the time. I remember he just stared at the huge student section
until the game started,” recalls Suzy. “Once the game started, he watched every single play! At half-time we asked him if he wanted anything to eat. He was like, ‘Nope. I’m not leaving my spot.’ Fast forward to 7th grade when Josh and his best friend, Aidan Carr, became members of the Cyclone Jr. Club. They went to every home game through their junior year of high school.”
Game Day
“Do we love game day!” says Suzy. “If it’s a home game, we arrive in plenty of time for the Spirit Walk, which is 2½ hours before the game. We greet the players as they enter the Bergstrom practice facility and wish Josh good luck for the game. It’s very impressive to see all the players dressed in suits, wearing a cardinal tie. We tailgate with other players’ families, as well as with our friends. We’re usually in our seats 30 minutes before the game, so we can watch the pre-game activities.”
Family picture after the banquet where Josh received the Durwood “Dury” Moss Outstanding Newcomer Award.
For the away games, Dennis and Suzy usually leave on Thursday morning. Fridays are spent in the host town. Parents can see their sons for one hour in the team hotel lounge area, which is usually from 7 to 8 p.m. After that, a group of parents go out to eat. Game day is usually spent getting to the stadium early and watching the pre-game activities.
If you look closely at Knipfel’s arm on game day, you’ll see a different number is written on his taped arm. The number changes to represents the number of miles his parents have traveled since high school to his games. They’ve driven about 22,000 to date.
“What an amazing gesture that is to us!” says Suzy of Josh’s mileage tracker. “We put over 10,000 miles on our car last fall, and we loved every minute of it. Our favorite away game was definitely the Oklahoma win!”
Josh talking to Hampton-Dumont 5th Graders before the Liberty Bowl.
Dennis and Suzy will log another 280 miles this weekend, but you can bet they’ll be in good company at the Cy-Hawk Showdown in Iowa City.
“We’ve all been amazed by all the support for Josh on this journey,” says Suzy. “Josh was so humbled at the Cyclone Tailgate Tour stop this summer in Clear Lake because there was a large turnout from our community. While Franklin County is home to many Cyclone fans, there are many people who say they are ‘Josh Knipfel fans’ although they’re not Cyclone fans.”
Josh enjoys giving back to the community that has supported him. When his schedule allows, he speaks to students in the classroom, volunteers at the Harriman-Nielsen Historic Farm and speaks at service club meetings. He also enjoys hanging out with his friends, playing disk golf, going to movies, fishing and attending his niece’ activities.
In celebration of tomorrow’s “state super bowl,” the Knipfel family is sharing a couple of their favorite tailgating recipes.
Love of Cattle Brought This Couple Together 60 Years Ago
Gary and Fran Huling of Hampton, Iowa, celebrated their 60th wedding anniversary June 22, 2018, with their family. Photos of their some of their favorite memories, from their home farm and prized Holstein cows to Fran’s reunion with her pen pal of 61 years, decorate their home.
Fran and Gary met at the 4-H Fair in Britt when they were high school seniors. Fran’s parents raised registered Brown Swiss, and Gary’s family raised registered Holsteins. Gary began farming with his parents after high school.
When Gary and Fran got married, they farmed in partnership with Gary’s parents. Ten years later Fran and Gary purchased the home farm and the milking herd. They began showing their cattle at the fair in Britt. In later years, they showed at the Iowa State Fair and the World Dairy Expo.
F&G Acres became known for quality genetics, and the couple focused on continual improvement. Their hard work was recognized when F&G Acres was recognized for the highest herd for milk volume and butter fat in Iowa for 1958, 1959 and 1960.
“Back then everyone used their own bulls. It took quite a few years to see performance data on the progeny. Then AI (artificial insemination) came along and more research was done, so we could decide which bull to use on each cow,” explains Gary. “Then we started selling some of our better bulls as studs. One of our bulls, Felix, went to a farm in Holland. Seven or eight years after we sent him there, we saw him featured on the cover of a breed magazine.”
Fran goes on to explain that it takes years to prove a sire’s worthiness. “You have to breed a cow to a particular bull and hope a heifer calf is born. Then you must wait for that heifer to grow up and calve. You hope she has a heifer calf that goes onto to become a good producer. If that cow is a good producer, it reflects well upon her sire.”
Each cow’s body type, as well as the milk volume and butter fat she produces are compared to the bull’s other progeny.
An article in a 1993 issue of “BWS”magazine explains the impact Felix had on improving the quality of Holsteins in the Netherlands.
In that magazine article, dairyman Phillip Metcalfe is quoted as saying, “Felix daughters are certainly strong with great depth of body. One thing is for sure, Felix has certainly been very good value for money for us.” He also commented on the excellent temperament of these cows.
Jay Greenwood said, “[Felix daughters] are looking very well indeed, and the great milk already with high fat and protein percentages is what I’ve noticed the most. They’re going to be strong and upstanding… Their feet and legs are very good, all definite improvements from their dams.”
Keith Morgan, manager of Raveningham Estates, is quoted in that same “BWS” article as saying, “These are very useful cattle indeed. We have a high butter fat base here of 4.6%, but the Felix daughters are averaging over 5% with over 3.2% protein. The first 12, which were all calved down at two years, were classified yesterday. Three-quarters of them scored H70 or over, with the best being H80.”
About 2% of the breed will classify as excellent, says Gary, who served as president of the Iowa Holstein Association in from 1987-1988. Fran served as president of the ladies auxiliary.
The couple enjoyed farming together for more than 40 years. They then decided to sell their herd, rent out their farmland, and explore the country in new ways. They put more than 200,000 miles on their motor homes over 20 years, visiting friends and relatives near and far before they settled down in Hampton where they made their home in 2005.
Hampton, Iowa, is much closer than Britt to their daughter, Jeannette, who lives with her family in Cedar Rapids. Their son Steven teaches in Hampton, and their son Alan lives in Washington state. Fran and Gary are also proud of their five grandchildren and three great grandsons.
When the Huling family gathers together, Butterscotch Pie will likely be served. This recipe was a favorite of Fran’s grandmother, and today she’s sharing it with us on “The Field Position.”
