Not only was “Nothing Compares” the theme of the Iowa State Fair, but it describes the feeling Ben Jacobsen of Dows, Iowa, had after his barrow was named the 2015 Champion FFA Market Hog.

“It’s been a long time goal of mine and a dream realized to win Grand Champion Market Hog at the Iowa State Fair,” said Ben Jacobsen, a Clarion-Goldfield FFA member. “Thanks to everyone who helped make it possible!”

Ben raised $14,300 in local support from Latham Hi‑Tech Seeds, Woolstock Equipment, Farmers Co-op in Clarion and AgVantage. Hy-Vee purchased the price-winning pork for $29,250 with 25% of the purchase price going toward the Iowa Foundation for Agricultural Advancement (IFAA) program. In fact, Jacobsen received an IFAA scholarship in 2014.

Receiving scholarships and earning the coveted purple banner is proof positive that Ben knows how to work hard both inside and outside the show ring. He enjoys researching sires and dams. He understands the importance of feeding proper diets and working with his hogs. His real leadership passion has been leading county-wide showmanship clinics and sessions on how to select prospect pigs.

While Jacobsen admits that being named 2015 is a great honor, he also hopes that his involvement in the industry helps younger 4-H members – including his two younger brothers – become successful with their projects. Ben’s brothers enjoy showing at the Wright County Fair in addition to World Pork Expo, the Iowa State Fair and Aksarben. They’re also involved in school activities. Matt, a high school freshman, is out for golf. Caleb, a 7^th grader, participates in cross country and track.

Their older brother is setting a good example by holding many offices in both FFA and 4-H. Ben continues to exhibit his leadership skills at Iowa State University, where he’s a sophomore majoring in Ag Business and minoring in Animal Science. He is a member of Alpha Gamma Rho (AGR) agricultural fraternity, where he serves as grill master for all charity events, fundraisers and fraternity events. Ben is also general co-chair of the AGR / Block & Bridle Club’s Spring Showdown, a large swine jackpot show held at the Hansen Agricultural Student Learning Center in Ames, Iowa. In addition, Ben is working toward his goal of being a member of the Iowa State Livestock judging team.

Working toward goals and setting stretch goals is a lesson Ben has learned from his parents, Corey and Kim Jacobsen. The couple farms between Dows and Alexander where they also raise corn and soybeans and custom finish hogs. Corey and his parents have been production growers for Latham Seeds since the early 1980s. In 2015, he broke a long-standing seed production record by producing a whole-field yield of 81 bushels per acre.

Soybeans are an important to our livestock industry as 75% of the soybean meal produced in the world is fed to pigs or poultry! Did you know that Iowa farms grow more corn and soybeans, raise more pigs, and produce more eggs than any state in the nation?

In honor of the crops and livestock they produce, today Kim Jacobsen is sharing one of her family’s favorite pork recipes.

Last Friday on TheFieldPosition, we shared about Enchanted Acres pumpkin patch hosting the inaugural Fall Ball to benefit Make-a-Wish Iowa. This week we’re going to tell you a behind-the-scenes story…

To any observer, it looked like the West Fork Dance Team was doing a good deed last Saturday when its members spent three solid hours painting adorable faces at the Make-a-Wish Iowa fundraiser. Few would realize that one of the team’s members is actually a Wish Kid.

Madisyn Harper, daughter of Glen and Kaci Harper of Sheffield, was born with a heart defect call Atrial Septal Defect (ASD). Her sister Samantha, who is one year older, also was born with ASD. Samantha’s defect was repaired with two surgeries. Madisyn’s defect, however, was one of the most difficult ASD cases because her heart had only one upper chamber instead of two.

Just 14 weeks old when she had her first open heart surgery, Madisyn endured 11 more surgeries including the implantation of a biventricular pacemaker. Despite these medicial efforts, her heart function significantly declined the summer before she started 7^th grade. Madisyn was placed on a transplant list, and the call the Harper family had been anxiously waiting for months finally came.

Madisyn was rushed into surgery on March 20, 2013, and her new heart gave her a new lease on life. Now Madisyn is the active high school Junior that she and her parents and dreamed she would become.

“Make-a-Wish is so dear to us because a wish was granted to Madisyn back in 2011,” says Kaci Harper. Madisyn’s wish came true, and her family experienced Disney magic for her 11^th birthday.

Because Make-a-Wish is such a huge part of their lives, the Harper family enjoys giving back. Madisyn volunteers every year at the Make-a-Wish golf tournament. She and Samantha also donate Thirty-One® bags to the Ronald McDonald House of Rochester, Minn. For all her efforts, Madisyn received a “Volunteer of the Year” award from Make-a-Wish Iowa.

“The best thing about Make-a-Wish is it gives kids and parents the gift of not worrying about the medical condition or crisis they are facing at that moment! Instead, they have something to look forward to,” explains Kaci. “A Wish Trip gives families a break from doctors’ appointments and the constant battle of the daily struggles they face.”

Thank you to the more than 330 North Iowans who attended last Saturday’s event in support of Make-a-Wish Iowa! Special thanks to Mort’s Water of Latimer for sponsoring the bounce house and to Latham Hi‑Tech Seeds for helping underwrite event costs. Together, we raised more than $1,600 for the charity.

Last Saturday’s event also helped increase awareness for this important charity. It may surprise you to learn there are at least 80 Make-a-Wish families in North Central Iowa alone! In addition to Madisyn, last summer a wish was granted to a Dumont boy with cancer. Another boy from Greene recently returned from a Wish Trip to LegoLand.

So you see, wishes come true. They can come true for people in your own community!

Pack a cooler and get ready for a one-of-a-kind Sunday drive across Franklin County on Sept. 20 from noon to 5 PM! Local farmers are hosting the 3rd Annual “Fresh on the Farm” farm crawl, which is a come-and-go event at three locations.

“Fresh on the Farm” is a series of free, on- farm tours that provide the public an opportunity to meet local farmers and purchase their products. Each farm will have products for sale, so visitors are encouraged to pack a cooler and shop along the route.

Make your way to these farms in any order. There is no gate admissions fee, plus you can enjoy complimentary food samples at each stop. Each host site will feature additional local producers:

1. Enchanted Acres, 1071 250th Street, Sheffield. Shannon Latham, owner. Enchanted Acres creates magical experiences for the whole family! Goats and a children’s playground offers endless entertainment. Pick your own pumpkins and take a hayride. Sample Train Wreck Wines and HenCliff Honey. Sara Goemaat of the Amazing Grace Milk Shoppe will sell goats’ milk soap plus an array of homemade jams.
   You also will find homemade bread, dip mixes, pumpkin butter and apple butter. Take home whole, farm fresh chickens or place an order for more. We’ll also offer an array of homemade baked goods plus fresh produce including tomatoes, baking squashes and apples.
2. Koenigs’ Acres Farm,1510 110th Street, Hampton. Matt and Karen Koenig, owners. Tour the gardens and high tunnel. Check out the new solar panels, and sample the Koenigs’ fresh produce. “We B Smokin’” will serve locally smoked beef and pork. Dodd’s Lowlines/Iowa Falls-Alden FFA will have local meat for sale. Matt Hildebrand will offer Hillbilly Hut productions. There will be fresh chickens, honey, jam and in-season produce for sale. There may also be goats, sweet treats, and more! Come check out all the variety!
3. TownsEnd Winery, 2138 160^th Street, Hansell. Judy & Vernon Harper, owners. Of course, there will be wine tasting available at this stop! Check out the new 2015 releases. You’ll also find homemade wheat bread and cookies plus fall wreaths made Cathy Carlson of Cathy’s Country Cookin’. Other vendors include: Grandpa’s Popcorn; JoAnn Young’s fudge and peanut brittle; and Creative Moments Bakery. Dawn & Friends will provide music from 2-4 PM.

“Fresh on the Farm in Franklin County” is sponsored in part by Healthy Harvest of North Iowa, Iowa State University Extension and Franklin County Tourism.

Related Posts:

• Zucchini Delight
• Butternut Squash Bake
• Caramelized Pork Slices

How much do I love the Iowa State Fair? Enough to have spent six of the past 8 days on the fairgrounds, even though presidential hopefuls made it difficult to get anywhere in good time! Interested in seeing one? Follow the swarm! There’s a good chance you’ll find a celebrity or two flipping burgers for the cattlemen or grilling chops with pork producers. More than a dozen candidates were confirmed to speak at The Register’s Soap Box during the 2015 fair.

Since it’s Friday on TheFieldPosition – and the one day of the week that we faithfully share recipes – today’s blog post was inspired by many of the things I’ve seen and done in the past week. I got the idea for this post on August 14 when I read Friday Favorites by Iowa Girl Eats blogger Kristen Porter. She covered everything from her favorite fall fashion, fresh foods, Double Chocolate Zucchini Muffins and DIY shelving to her favorite “woah!”  (I dare you to say this word and not smile.)

“Whoah” is probably the one word that best describes the annual state fair contests for the big boar, big bull and big ram. I’m still amazed at the enormity of these animals, although I’ve viewed them nearly every year since I was 12. Weights for these species have been recorded since 1991 and the record holders are:

• Big Boar 1335 pounds           2012
• Super Bull 3404 pounds      2009
• Giant Ram 507.5 pounds     2014

The Giant Pumpkin is another favorite stop on my annual “fair tour.” You can’t miss these beauties, which are located outside the John Deere Agricultural Building. Since I operate a little pumpkin farm in my free time, I’m more than intrigued by the amount of care that must go into growing one of these. Perhaps next year I can talk my teenagers into helping me experiment to see how big we can get one to grow. I have no desire to enter this contest, but I think a giant pumpkin would make a great photo op at Enchanted Acres.

Conveniently for me, the giant pumpkins are located outside the home of the butter cow. While the sculpted cow is the star of this show, but I always enjoy seeing the other butter sculptures that depict a special anniversary or a headline-making event like this year’s Monopoly board game.

Favorite Thing to Do
There is so much to see and do at the Iowa State Fair, but the truth is, my favorite thing is catching up with old friends and making new acquaintances. A walk through the livestock barns is sure to be a walk down memory lane! I’m likely to run into friends I made through 4-H or FFA or while attending Iowa State University. I enjoy seeing how the family tradition of showing livestock is carried on as my friends’ kids are now taking their turns in the big ring.

Last Saturday I really enjoyed volunteering at the Sandscapes sculpture, sponsored by the Iowa Food & Family Project, in the south atrium of the Varied Industries building. Latham Hi‑Tech Seeds is a proud supporter of IFFP and its mission to help consumers make food choices based on fact, not fear. Today I spent a few hours sharing the same message for Common Ground Iowa on the Grand Concourse.

Favorite Ride
While it doesn’t have the thrill of the Giant Slide or the history of Ye Old Mill, I love the view from a seat on the Sky Glider. It’s fun to look down on the exhibits and search the crowd for familiar faces. Plus, it feels good to get off one’s feet for a few minutes! Side Bar: Did you know Ye Old Mill is the fair’s oldest permanent attraction? It’s more than 100 years old. This year it was recognized as being one of only three remaining mill rides in America. Dubbed “the tunnel of love,” this ride attracts about 45,000 people annually!

Favorite Food
“Food on a stick” is practically synonymous with the Iowa State Fair. Fair time is also a time when food vendors test new flavors. This year 16 new foods were introduced, including the Ultimate Bacon Explosion. I honestly never tried one because I was too full from my annual favorites: Hot Beef Sundae, Pork Chop on a Stick, and the grilled turkey tenderloin.

If you’ve never before had the turkey tenderloin, you don’t know what you’re missing! That’s why today on TheFieldPosition, I’m sharing this recipe courtesy of the Iowa Turkey Federation. It’s a great summer grilling recipe plus it’s a great tailgating recipe. Go ahead and give it a try this weekend!

With Thanksgiving preparations underway, it seems like everyone is talking turkey. Thanks (insert sarcasm) to the FoodBabe, some folks are questioning whether their Thanksgiving turkey is safe to eat.

So Iowa turkey farmer Katie Olthoff is setting the record straight! Earlier this month she drafted a response to the FoodBabe’s unfounded and erroneous information to give consumers the truth about turkey:

“As farmers, we have two top priorities: animal welfare and food safety. Every single decision we make that influences either of those outcomes is thoroughly researched by my husband and I and the network of veterinarians, animal nutritionists, and scientists we work with regularly.”

Earlier this week, Bart and Katie took viewers inside their turkey barns during an interview by ABC5. They’re also sharing the facts through a new book, My Family’s Farm, which is available online. This week Katie was gracious enough to answer some interview questions below, so I hope you’ll enjoy learning more about her family’s farm and her new book!

Shannon: Tell us about your new book.

Katie: My Family’s Farm is a non-fiction children’s book written about our farm from the point of view of our 6-year-old son, Adam. It features photographs of our farm and additional text for older students and adults.

Shannon: What prompted you to write the book?

Katie: A couple of years ago, Adam asked me why we don’t live on a “regular farm.” He thought we should have a couple of pigs, a dairy cow and some sheep. I realized that children’s media only portrays livestock farms like “Old MacDonald’s.”

I wanted to show modern livestock farms, and help my son and others realize that our farm is a “regular farm.”

Shannon: Two years ago… so this has been in the works a while.

Katie: Yes, writing the book was the easy part. The photography took longer, but the real issue was publishing. Getting a book published through a traditional publisher is a challenge. The Iowa Turkey Federation offered to help me self-publish the book, so I took them up on their offer and finished the project.

Shannon: How can people get a copy of the book?

Katie: The best way is to check it out online! It is available as a FREE e-book at www.onthebanksofsquawcreek.com or www.iowaturkey.org. The Iowa Turkey Federation is graciously giving away copies to teachers in Iowa, too. Just email katie@iowaturkey.org to request your copy.

Shannon: One final questions, “Does your family eat a lot of turkey?”

Katie: We sure do! At least one of us eats turkey every day! My boys are sort of picky eaters, but they love turkey pepperoni and lunchmeat. I use turkey instead of chicken and ground turkey instead of ground beef in almost all of my cooking.

Today on the TheFieldPosition, Katie is sharing her son’s favorite Turkey Snack Sandwiches. Here are a a few additional recipes you can make.

Additional Turkey Recipes:

• • Hot Turkey Dip – a snack for the grown-ups, courtesy Iowa Turkey Federation
  • Slow Cooked Turkey Breast
  • Turkey Lemon Garlic Rotini with Zucchini

Guest Blog by Laura Moser
Laura is an agricultural writer living with her family and their small herd of registered dairy cows in Dansville, Michigan.

I distinctly remember my first trip to the World Dairy Expo in Madison, Wisconsin. I was a junior in high school and a member of a Green Bay FFA program (read: city kid). When my advisor asked for volunteers to compete in the FFA dairy judging contest all I heard was “who wants a day out of school” and my hand shot up – no training, no local competition – just volunteers. I went home that night and tried my best to explain to my parents why I would be going to Madison to look at cows. Although my motive for going to Madison that day had little to do with cows – what I saw was hundreds of kids with a passion and confidence I didn’t understand and certainly didn’t possess.

Fast forward a few years (ok, maybe a decade or two) and I find myself once again amazed by the confidence and passion dairy kids have – but this time I am not watching strangers – I am watching my son, Lucas. And I am watching my husband watch our son. Because 31 years ago he was the one competing in the national contest – a contest he went on to win.

In the years since my first trip to Madison I have been immersed in the dairy industry – working for a milk marketing cooperative, marrying a dairy farmer (who is now the owner of a construction company), and raising three kids all active in 4-H and FFA programs. Unlike me, when my husband Stan went to Madison to judge dairy cattle in the national 4-H contest – it wasn’t on a volunteer basis. He had spent years training and preparing for that day. He won local contests entitling him to a place on the team. He knew first-hand the skills, the opportunities and life lessons gained through judging and although we never talked about it – it was clear he would want our kids to have the same exposure.

Dairy cattle judging in our house is non-negotiable – everyone participates. It begins each year with the anticipated arrival of the Hoard’s Dairyman judging issues. (For 5 consecutive months the cover of the magazine features a class of cows to be evaluated.) The arrival of the magazines sparks contentious discussions around the kitchen table as the kids make their case for their rankings. Because in our home it’s not the love of music, or a particular sport or hobby that is being passed down – it’s the love of good cows.

For 10 years Lucas has listened, argued, argued some moreand listened again to his dad about good dairy cattle. About how to rank the cows and more importantly how to justify his ranking. You not only rank the cows, but must explain to the official judge why you ranked them in a particular order. Watching and listening to these discussions (I seldom have much to add), I know there is much more than dairy cattle evaluation lessons being learned. And I know where those impressive traits of the dairy kids start – at their kitchen table.

When Lucas stepped into the ring to participate in the judging contest this year – he like his dad – has spent years working for this day (with the help of some awesome 4-H coaches). He has done well at the state level and competed at other contests – but World Dairy Expo – has the bragging rights of The National Contest – the Super Bowl of dairy judging. The anticipation leading to the contest was high – and while it wasn’t talked about much – having a dad that won the contest put a little added pressure on him to do well.

Results at a judging banquet are not straightforward – there are several layers of competition, and it is difficult to tell who is “winning” as the scores are announced. Finally, as the overall winners were called, we began to see how the night would shake out. Michigan had three individuals in the top 10 – with Lucas placing second. After the individuals were announced, team placings were given. By a one-point margin – the Michigan 4-H team won the contest! While Lucas did not place first, being a part of the team that did was just as rewarding. He was able to share the moment with his teammates.

So as Lucas closes his chapter on 4-H dairy judging, the lessons continue to build –the lessons of teamwork, and appreciation and hopefully the lesson to help pass this family tradition on to his younger brother and sister, and someday to his own kids. It is my hope that all kids find their passion. For our family, it shines through the cows. In other families it may be something else. But I believe helping kids find their passion – is one of the greatest gifts we give our children.

Nothing like a spicy appetizer to fuel some passion: Here’s our family’s favorite snack:

For many travelers, Dubuque is nothing more than a crossroads. It might be a gas stop on a trip to Madison, Wisconsin, or to Galena, Illinois. But the “Masterpiece on the Mississippi” can be so much more for those who take the time to experience all this historic eastern Iowa community has to offer!

Last week we hosted our annual Latham Dealer Kickoff at the Grand Harbor Resort and adjoining convention center. The view of the harbor from our meeting rooms was absolutely beautiful! The weather was perfect for strolling the river walk and visiting the Stone Cliff Winery. It’s also within walking distance of the National Mississippi River Museum and the Diamond Jo Casino.

However, the activity that received the most accolades from our guests was a progressive breakfast tour. We boarded one of the city’s trollies and made our way across town, stopping at these three sites:

• • The Red Stone Inn
  • Ham House
  • Mandolin Inn

Along the way, our tour guide provided us with fun facts as we passed places of interest including the Fenelon Place Elevator Company and St. Luke’s United Methodist Church. Both of these sites are places I plan to visit on my next trip to Dubuque. St. Luke’s is home to the largest collection of authentic Tiffany stained glass windows west of the Mississippi. The present Romanesque building was finished in 1897 with five large and 90 small Tiffany windows.

Each of the three historic places we visited on our city tour was rich with history. I loved each one for different reasons, but I have to confess that the Mandolin Inn is the one place I desire to return for a stay. The dining room of the Mandolin Inn is thought by many to be the most magnificent in Dubuque, with a beveled glass china cabinet stretching from floor to ceiling. A uniquely beautiful fireplace, detailed with Italian tiles, rests in the corner.

We asked about the “wallpaper” of the fantasy forest above the oak paneling in the dining room and learned that it’s not wallpaper at all. The forest is actually hand-painted and is original to the mansion. (Somehow it survived fraternity parties and office remodels that are part of the Mandolin Inn’s past.)

Stepping into the luxurious guest rooms, it’s easy to see why the Mandolin Inn was listed as one of 10 Best Places to stay in the world by USA TODAY. Teeming with Edwardian charm, I can only imagine how well rested one would feel after snuggling in a down comforter, waking up in a king size bed and then being treated to a sumptuous breakfast.

We got a taste (literally) of what it would be like and Innkeeper Amy Boynton was gracious enough to share her recipe for the delicious quiche she served us. Amy also directed me to her blog where she shares recipes for other popular dishes like Eggs Florentine in Ham Cups and Mini German pancakes. Guten Appetit!