Matt Wyatt of Reinbeck in Northeast Iowa is planting his fourth crop, but it’s the first time he’s been able to do so without having to check his email frequently or field phone calls. In April, he left his job as claims supervisor for Rain & Hail Agricultural Insurance. It was a position he had enjoyed for 18 years, but he left so he could fully enjoy this new season of life.
“I like knowing I’ll be home every night. I like working with my dad, and I’m looking forward to working with my children,” says Matt, the fourth generation of Wyatts to farm near Hudson. In addition to raising corn and soybeans, he and his father also have an early wean-to-finish pork operation.
Matt admits that being alone with his thoughts for a good part of the day took a little getting used to. Now he enjoys spending time outside where the birds sing and his phone isn’t incessantly “chirping.” He can concentrate on doing the day’s job plus plan for the future.
“Even if they don’t decide to pursue farming, I want my children to have an appreciation for the process,” adds Matt. “I want them to experience a feeling of accomplishment at the end of the day, knowing the work that was done is all a part of something bigger.”
Frank Wyatt has been a Latham® dealer for nearly 20 years. His youngest son, Matt, is returning to the family farm and will plans to join the dealership for the 2015 sales year.
Matt graduated in 1996 from Iowa State University where he earned a bachelor’s degree in Agricultural Business with a minor in Agronomy. It’s also where he met his wife, Chelsea, who stays busy with her children’s school and community activities. The couple are the proud parents of two sons and a daughter: Cael, 14, recently got his permit. He enjoys wrestling and track. Aiden, 12, enjoys soccer, baseball and football. Ava, 9, has been taking dance lessons since she was 3. She also enjoys soccer.
Community involvement and education are a common interest for this couple. Chelsea organizes the community soccer program and chairs the local parent-teacher association. Matt has coached the community’s youth wrestling program plus serves as assistant coach for Ava’s soccer team. Matt also is president of the Gladbrook-Reinbeck School Board and active in his local church. In addition, Matt and his father, Frank, are active in the Masonic Lodge.
In their free time, the Wyatts enjoy cheering on the Iowa State Cyclones. Matt enjoys golfing, and Chelsea enjoys taking family vacations to the beach.
Today, in honor of the pork they produce and the tropical vacations they enjoy, the Wyatts are sharing a family favorite recipe.
“It’s rare that I make the same thing twice, but this recipe is great for tailgating and entertaining,” says Chelsea. “You can whip it up the night before, it feeds a lot of people and is always a hit!
Earlier this week as I was trying to find time this week to buy Mother’s Day cards – in between writing agronomic articles, doing radio interviews, racing against the rain to get flowers and trees planted, plus chauffeuring kids to baseball, basketball and horseback riding lessons. It made me think to myself, “Mother’s Day definitely was not created by someone who makes their living off the land.”
May is a harried time of year for Midwest farm families. That’s why I applaud Monsanto for announcing the 2014 Farm Mom of the Year the week leading up to Mother’s Day; it helps make sure farm women get the recognition they deserve. Five regional winners are selected annually in this contest, and each regional winner’s receives a $5,000 prize. All five are then entered into the national contest, and the winner receives an additional $5,000 prize. I’d like to give a special shout-out to two regional “Farm Mom of the Year” winners from Iowa, Stephanie Essick and April Hemmes!
Stephanie Essick,Midwest Farm Mom of the Year.
All “Farm Moms” do so much for their farms, their families and their communities. It’s fitting that they’re celebrated and honored this Mother’s Day.
Have you ever thought about the origin of Mother’s Day? A quick Google® search informed me that 2014 is the 100th celebration of Mother’s Day. Ironically, the origins of Mother’s Day aren’t nearly as beautiful as the colorful magazine spreads filled with ideas for brunches, gifts and cards to shower those special women in our lives with love and appreciation.
Mother’s Day had it’s beginnings in the 1850s when West Virginia women’s organizer Ann Reeves Jarvis held Mother’s Day work clubs to improve sanitary conditions and lower infant mortality by fighting disease and curbing milk contamination. The groups also tended wounded soldiers from both sides during the U.S. Civil War from 1861 to 1865.
Largely due to the efforts of Jarvis’ daughter, Anna, Mother’s Day was observed in a growing number of cities and states. U.S. President Woodrow Wilson in 1914 officially set aside the second Sunday in May for the holiday. When the holiday went commercial, its greatest champion Anna Jarvis, literally gave everything to fight it. She died penniless and her efforts were somewhat in vain as Mother’s Day is now the year’s most popular holiday for dining out. It’s also an important Hallmark holiday.
But there’s really no need to spend lots of money to give Mom what she really wants this Mother’s Day. As a mother of two, all I really want is permission to slow down and take a little “time out.” In our busy, scheduled lives, I’d relish one Sunday afternoon without having to be someplace by a certain time. (Isn’t it amazing how many ball games happen on Sundays?) A nap or even just two hours to watch a movie of my choice, uninterrupted, would be icing on the proverbial cake. 🙂
Give Mom what she really wants… the gift of time. Here are some ideas on how you could treat your wife or mother to time off: make brunch reservations, plan a special tea party, create a special card or simply play board games as a family. Maybe you could spend a few hours on Sunday afternoon hunting for asparagus and mushrooms. Today I’m sharing a recipe that takes advantage of fresh asparagus and honors #MayBeefMonth. Enjoy!
The Claghorn family, of Milo, Iowa, raises Thoroughbreds that race primarily at Prairie Meadows in Altoona. Pictured from left to right are Alan and Karey with their daughters Erin (the tallest one) and Emily (the youngest).
As part of Latham Hi‑Tech Seeds’ sponsorship of the Cyclone Charity Stripe, we get the pleasure of attending the Kentucky Derby Gala at Prairie Meadows Racetrack in Altoona, Iowa. A highlight of the evening will be recognizing all of the cancer survivors in the crowd, including both of my in-laws. Another highlight will be the opportunity to mug for the camera with our state’s three Division I basketball coaches, who participate in this Coaches vs. Cancer event.
Proceeds from the Coaches vs. Cancer Kentucky Derby Gala support the American Cancer Society’s mission to eliminate cancer as a major health problem by preventing cancer, saving lives, and diminishing suffering from cancer through research, education, advocacy and service. How fitting this event is held at Prairie Meadows as everyone loves to bet on a winner, and the American Cancer Society certainly has a great track record!
In light of this weekend’s big events, I thought it would be particularly interesting to interview a Thoroughbred breeder for today’s TheFieldPosition blog post. Thankfully, Alan and Karey Claghorn of Otter Creek Farm in southern Warren County graciously obliged. You may recall Karey served as Iowa Deputy Secretary of Agriculture before resigning in 2001 to become Chief Operating Officer of the Iowa Soybean Association.
Both Karey and Alan grew up riding horses, mostly for pleasure and trail riding. As an adult, Alan started showing Arabians and Foxtrotters. When they moved from Indiana and bought an Iowa farm in 1995, Alan discovered the Iowa bred program for Thoroughbred racing at Prairie Meadows. He studied Thoroughbred genetics, and about 15 years ago, the Claghorns became seriously involved with raising race horses.
“Raising and/or owning a horse that races at the Kentucky Derby is the ultimate goal for everyone in the Thoroughbred world,” says Karey. “Only the 20 most elite two-year-olds race in the Derby every year. Think about it… nearly 22,000 Thoroughbred foals are born every year and only the top 20 of that class will make it to the Derby. Those are some long odds! Nevertheless, many continue the pursuit.”
“The ceremony and the excitement around the Derby are unlike any other horse race in the world,” adds Karey. “After all, it is the Super Bowl of horse racing! But I can honestly tell you that watching any horse race is exciting. The sheer beauty of the horses, coupled with their athletic abilities, amazes me every time I watch horses being saddled. It is especially exciting if you own one of the horses and doubly exciting if you have raised that horse and watched it develop from the day it was born.”
The Claghorns’ program focuses on Iowa-breds, so their horses race mainly at Prairie Meadows in Altoona. They occasionally send a horse to some other tracks in Minnesota, Indiana or Texas.
Nearly 22,000 Thoroughbred foals are born every year and only the top 20 of that class will make it to the Derby. Those are some long odds!
“When one of our horses is racing, I get nervous. My heart pounds, and I worry about it getting hurt,” says Karey. “I want it to have a good, clean ride. A certain amount of every race’s outcome is luck: Did the horse get off to a good start? Did another horse bump your horse? Did the jockey ride correctly by either holding them back or letting them run wide open? There are so many variables that affect the outcome of a race.”
Although a horse race may last for only 60 seconds, years of preparation go into getting those horses “race ready.” A filly that was born earlier this week at Otter Creek Farm, for example, will go into training for the next three years before she ever makes it to the gate for a race. As you watch a race, remember someone has been very committed to getting every horse race ready – win or lose!
“A good friend told us years ago that horse racing is not for the faint of heart,” says Karey. “But having said that, it can be incredibly rewarding! The Iowa-bred program is very important to us and many owners. The Iowa Thoroughbred Breeders and Owners Association is very supportive of new folks getting involved. If you’re interested in getting involved in horse racing, go to the ITBOA website for contact information or head to the track and ask questions!”
Not only is April through August racetrack season in Iowa, it’s also gardening season. Soon rhubarb and strawberries will be ready for picking, which means we can all enjoy these in-season fruits. Karey says her family often requests Strawberry-Rhubarb Pie, and today she’s sharing her recipe with us.
Train Wreck Puts Iowa Family Farm on Track for Success
Winemakers and managers of Train Wreck Winery in Algona in front of beautiful mural by Algona art instructor Tong-Uk Yi.
Serving up a ham, turkey breast or sweet potatoes this holiday weekend? It pairs nicely with award-winning Gandy Dancer, says winemaker Steve Larson of Train Wreck Winery.
Of course, a winemaker might be a bit biased. But you don’t just have to take Steve’s word for it! Wine enthusiasts from across the world last month voted Gandy Dancer as a top wine at the Consumer Wine Awards in Lodi, California.
Gandy Dancer, a semi-sweet white wine made with Seyval Blanc grapes with notes of pineapple and stone fruit, brought home the bronze from The Consumer Wine Awards showcase. The Gold Medal from this competition also went to Train Wreck Winery for its Orphan Train, a semi-sweet blush wine made from Frontenac Gris (prounced “gree”).
“We’re really breaking new ground within the Iowa wine industry,” explains Steve. “Grapes like Cabernet have been used for thousands of years to make wine. But grapes like Cabernet, Merlot and Chardonnay die at 3°F. That’s why Iowa wineries, including Train Wreck, make wines from hybrid grapes that can grow here. We’re making wine using grapes varieties that are just 5, 10, or 15 years old. As a result, our customers have access to new, exciting wines they can’t get in other regions.”
Just yesterday it was announced that Orphan Train won gold at the World Wine Championships for 2014 Best Iowa Rosé Wine. It earned an “exceptional” rating with 90 points. This wine is described as “aromas of warm apricot compote and buttery pralines with a silky, fruity medium-to-full body and a tangy sour cherry and blood orange accented finish. A delicious, appetizing rosé that dances to its own beat.” If that doesn’t make you want a drum, what will?
Orphan Train also earned a Silver Medal and Caboose earned a Bronze Medal just a few weeks ago during the Finger Lakes International Wine Competition in upstate New York where 75 of the world’s top judges from 20 countries reviewed 3,756 entries.
“Train Wreck Winery has gone up against a lot of well-known and amazing wineries this year at several major competitions,” says Steve. “Competitions are important to us because they provide objective evaluations, and we need that because it’s easy for us to like what we’ve created. It’s more important that our wines appeal to consumers’ palettes.”
Yesterday I had the pleasure of sitting down with Steve and his wife, Jean, inside their cozy tasting room, which is fittingly located in the historic Chicago North Western Railroad Station in Algona, Iowa. The depot’s original terrazzo flooring and oak woodwork have been restored to their natural brilliance. Algona High School art teacher Tong-Uk Yi painted two murals inside the building, depicting the importance of the early rail lines. Sheila Bennett of Ottosen made beautiful stained-glass windows with a grapevine design.
Although it appears there was a grand plan to theme the vineyard and tasting room around the railroad, Steve says serendipity really played a larger role. Steve’s son-in-law, Dallas Clark, had purchased his family’s Century farm in 2006 and was looking for a way to add value. Dallas researched grapes and planted a 1.5-acre vineyard in 2008. A natural outgrowth of that was to make the grapes into wine. Because the vineyard is adjacent to the site of a famous train wreck on the old Minneapolis-St. Louis Rail Line, they decided to name their winery Train Wreck.
In January 2005, Dallas saw the decrepit state of the old train depot in Algona. Windows were broken and pigeons were nesting inside. He purchased the property and work began to preserve the community’s historical landmark. Meanwhile, thoughts were underway to build a winery on the farm. In early 2011, the family decided to establish the winery – in the interim – at the depot. Finishing touches were made to the structure, and the winery opened December 20, 2011. The depot worked so well that thoughts were abandoned to build a winery in the country.
Growing up on an Iowa family farm certainly helped prepare them for this 24/7 labor of love, say Steve and Jean. Other life experiences helped prepare them, as well. While Steve’s Army Reserve unit was stationed in Germany, he enjoyed small-town wine festivals. It inspired him to begin making his own wine from kits.
After returning from a tour of duty in Iraq, Steve used the GI bill to take wine making classes at Des Moines Area Community College. He was fortunate that Snus Hill Winery opened its doors to DMACC students, so he was able to gain some real-life tasting room experience there. He also had the opportunity to learn how to care for mature vines from Wilbert and Martha Rittmueller at Lavendar Crest Winery.
Outside the vineyard and winery, the Larsons enjoy spending time with their family. Their oldest son, Eric, is Train Wreck’s distributor for Central Iowa. He and his wife, Becky, have an 18-month old son. Their youngest son, Jeff, is a deputy for Dallas County. He and his wife, Shaunna, have a six-month-old son. Their daughter, Karen, and Dallas have 2 boys, ages 5 and 3.
When families get together or large groups gather, you can bet the Larson will be serving up Train Wreck. They also host “Sangria Saturday” in the depot. You also can enjoy sangria from the comfort of your own home, or make a batch to share at summer picnics. The longer sangria sits, the better it gets! Sangria is easy to make, and it’s even appealing to those who “really aren’t that into wine.” Special thanks to the Larsons for sharing their sangria recipe with us on TheFieldPosition!
I like to think myself of someone with a sense of adventure. I’ve zipped across Wild Canyon in Los Cabos, Mexico, and swam next to a Hawaiian Sea Turtle while snorkeling in Maui. Ask me to taste-test tofu, however, and I was likely to run for the hills!
My family, on the other hand, still prefers that I bake (rather than cook) with soyfoods. My son is especially glad that I discovered soynut butter, so he can enjoy his favorite treats again like Scotcheroos and chocolate covered peanut butter balls. The day of Kristen’s visit, we enjoyed Soynut Butter Chocolate Chip Cookies for dessert.
Today on TheFieldPosition I’m sharing this cookie recipe, courtesy of The SoyFoods Council. The Soyfoods Council offers recipes and fresh menu ideas that fit into your busy lifestyle. I also encourage you to click on the links below to sample three of my family’s favorite soyfoods desserts:
Eggs aren’t just for breakfast any more. They’re appearing in unexpected places as restaurants nationwide are incorporating eggs into their lunch and dinner menus. Look for eggs on top of burgers, pulled pork sandwiches, pasta and pizza.
“We’ve been seeing consumers’ interest in eggs grow over the past two years. Recent studies confirm that eggs are a healthy source of lean protein and concerns have eased about cholesterol,” says Katie Coyle, Director of Consumer Affairs for the Iowa Egg Council.
From a consumer’s point of view, eggs are a natural choice for nutrients and vitamins. Eggs are one of the few foods that naturally contain Vitamin D plus all of the essential amino acids.
In addition, the American Heart Association (AHA) no longer limits the number of egg yolks a person can eat. The AHA instead recommends a person limits his or her cholesterol intake to 300mg daily, regardless of where the cholesterol comes from.
“Not only are eggs good for you, but they make you feel good. Eggs are a real comfort food, making ‘Breakfast for dinner’ an ongoing food trend,” says Coyle. “We’re also seeing recipe makeovers for foods like Buffalo Deviled Eggs or Breakfast Deviled Eggs and Breakfast Skillet.Poached eggs, not just hard boiled eggs, are now being used as salad toppings.”
Affordability and versatility are two more reasons eggs are the #1 U.S. food trend. Thousands of menus from more than 15,000 eateries were surveyed by Restaurant.com to establish food trends in 2014. Another reason eggs are trending is because farm-fresh eggs also can be locally sourced, and farm-to-fork dining is Restaurant.com’s No. 2 trend this year. In its survey of member restaurants, 62% reported that they featured locally sourced produce in 2013.
Even small town Iowa restaurants, like The Bistro on Broadin Story City, are sourcing food locally. “A Trio of Deviled Eggs,” offered as part of the eatery’s Valentine’s Day menu, were sourced from Red Granite Farm.
“Red Granite Farms has been growing fresh produce and eggs for seven years and selling direct to consumers through the local farmers market,” says Nicole Jonas, who manages day-to-day operations of her family’s perennial and vegetable farm. “Getting our eggs and produce into local stores and restaurants is a way we hope even more people can enjoy the food that is grown ‘right in their own backyard’ so to speak.”
Whether you choose to buy Farm Fresh Eggs or pick up a dozen from your local grocery store, the Iowa Egg Council encourages you to surprise your family by putting a few eggs in unexpected places. Today we’re sharing a recipe from the council’s site for Egg Lasagna. Also be sure to “feed your curiosity” and check out these egg recipes shared by the Iowa Food and Family Project.
Matt Wyatt of Reinbeck in Northeast Iowa is planting his fourth crop, but it’s the first time he’s been able to do so without having to check his email frequently or field phone calls. In April, he left his job as claims supervisor for Rain & Hail Agricultural Insurance. It was a position he had enjoyed for 18 years, but he left so he could fully enjoy this new season of life.
