Charming small towns blanketed in snow. Vintage trucks traversing two-lane roads. Rustic barns serving as the perfect venue for a holiday party. Feel-good story lines focused around family traditions.
Please tell me that I’m not the only one who has recently watched a Hallmark Christmas movie and thought, “People are obsessed with our lifestyle in rural America.”
Last weekend when a winter storm kept many North Iowans homebound, I lost track of the number of Facebook status updates I read from my friends who were watching Hallmark movies and baking Christmas cookies. Baking up a storm as the north wind blows and the snow flies is obviously a tradition in many of our families.
It’s that sense of family and time-honored traditions that has Americans flocking to the Hallmark channel for the Countdown to Christmas. “We love the Christmas spirit, family and the love [a Hallmark movie] portrays,” according to The Wall Street Journal article. “The beautiful, festive scenery is amazing.” And characters actually say “Merry Christmas” rather than the politically correct “Happy Holidays.”
Nearly 5 million viewers tuned into “The Christmas Train” on the Saturday after Thanksgiving 2017. Last November Hallmark became the most-watched cable network among 18- to 49-year-old men and 25- to 54-year-old women. Those viewers translate into advertising revenue. It was reported that Christmas programming accounts for one-third of Hallmark’s annual ad revenue.
No wonder the Hallmark Channel and its sister network, Hallmark Movies and Mysteries, will premiere a record-breaking 37 new seasonal films between Halloween and New Year’s Eve. Here’s how the “Countdown to Christmas” has grown:
2017 33 original movies
2016 28 original movies
2015 21 original movies
2014 12 original movies
With so many wholesome movies to watch, a DIY Movie Night Popcorn Bar seems like a fitting and fun way to spend family time. If this weekend’s Hallmark movie premier doesn’t catch your eye, kick back with one of Christmas classics like “Elf,” “A Christmas Story,” “National Lampoon’s Christmas Vacation,” “Home Alone,” “Miracle on 34th Street,” or “It’s a Wonderful Life.”
Sweet treats go hand-in-hand with salty treats. Why not mix up a batch of Caramel Chex Mix?
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.
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.
500 Come Together to Share Food and Farming at the Fair
“Nothing compares to a day at the Iowa State Fair, and nothing compares to food grown right here in Iowa!”
The opening line of the program for the first ever Farm to Fair meal at the Iowa State Fair couldn’t be more true. This past weekend, I was one of the lucky 500 gathered at the largest dinner table ever set at the Iowa State Fair.
To bring this event together, state fair coordinators posted an open invitation for fairgoers to apply to be at the table. Just over 400 were awarded a seat with the remaining seats reserved for willing Iowa farmers to attend, share stories and answer questions about how the food started on the farm and arrived at the dinner table at the fair.
Dinner guests were greeted at check-in by none other than Iowa’s own Secretary of Agriculture Mike Naig and Deputy Secretary Julie Kenney. Fitting hosts for a meal that celebrates Iowa agriculture. My seat was at the center of the table. A table so long I couldn’t see either end!
The meal was prepared by The Machine Shed restaurant. An organization that strives to source Iowa-grown products and promote the hard work of everyday Iowa farmers. Each course featured a different commodity grown here in Iowa and was served by Iowa FFA student volunteers. These high school students are enrolled in agriculture education classes around the state with many aspiring to be future farmers or ag professionals. As a past FFA member myself, I couldn’t be more proud to have them be part of such a great event at the fair.
As the meal got underway my table wasted no time introducing ourselves. I was seated with couples from the Perry area and Waukee – both communities in central Iowa. We talked about their favorite parts of the fair, what they do for a living and things they were looking forward to with the remainder of summer. Then came the questions for me. For the most part, none of the questions were surprising as most of them stem from topics often misconstrued in the media. Do you use antibiotics? What about hormones? How much land does it take to raise cattle? Do you farm alone? Are the tariffs going to make it hard for you to continue farming? My favorite topic, where do you market your beef?
With each question we were able to piece together more of the puzzle as to how beef starts on my farm and ends on plates across Iowa. We talked about how beef that we market direct to family allows them to fill a freezer and have meat high in zinc, iron and protein at the ready for their kids fueling their bodies for sporting events. We talked about how the beef we market direct to local restaurants creates economic activity locally – from the family farm, to the local locker to the family-owned restaurant. We also talked about how part of our herd is marketed at a regional sale barn. Where buyers from larger labels like Tyson come to purchase market-ready beef to process and package for grocery store sale. So even though the package may not have our SkyView Farms name on the outside, beef available at the grocery store is often raised by a family farm.
I so enjoyed this opportunity to join the largest table ever set at the Iowa State Fair. And for the opportunity to answer consumer questions about my part in raising healthy beef for Iowa tables. Each course of the meal also came with a recipe! So I thought it fitting to share one with you all today. It’s sweet corn season! Make a pit stop at a local sweet corn stand or seek it out in the grocery store and give this corn casserole recipe a try. I recommend!
By Kelly Visser, Iowa Soybean Association communications program coordinator
There’s no better celebration of food, family and farming than the iconic Iowa State Fair. Whether it’s meeting baby piglets, cheering on grocery bagging competitions or enjoying a new fair food, fairgoers from both rural and urban communities can make lifelong memories during the incredible 11-day event.
The Iowa Food & Family Project will have an exhibit in the South Atrium of the Varied Industries Building, from 9 a.m. to 9 p.m. each day of the fair. The display will offer fairgoers a unique perspective about agriculture, farm families, food and food retailers.
More than 250,000 fairgoers are expected to “follow a farmer” through a one-of-a-kind combination barn-and-home, complete a short quiz and enter to win several fabulous prizes including a $500 meat & dairy bundle, $500 Hy-Vee Gift Card, $500 Earl May Dream Garden and Casey’s Pizza for a Year!
Visitors can take their turn at the Food and Farm Trivia Wheel and meet celebrity artists as they paint a larger-than-life mural celebrating Iowa and the families and food that grow here. Here’s the celebrity guest painting schedule:
Chuck Long | Thursday, August 9 at 1 p.m.
Cy and the Iowa State University Cheer Squad | Wednesday, August 15 at 1 p.m.
Governor Kim Reynolds | Thursday, August 16 at 1 p.m.
Follow the Iowa Food & Family Project on Facebook for live updates from the fair.
Iowa State Fair by the Numbers
It takes a lot of volunteers, food and fuel to power the fair each year, and Iowa’s farm groups play a huge part in making it happen! Here are a few fair food fun facts:
Approximately 160,000 eggs on a stick are handed out each year.
The Iowa Cattlemen’s Beef Quarters serves 28,000 pounds of beef each year.
On average, more than 7,100 gallons of ice cream are served at the Dairy Barn.
Each year, 75,000 pork chops are served.
Beer and hot dogs are fair favorites that are made with corn.
The turkey grill opened in 1983.
The fair spans 400 acres. A farmer can grow 94,000 bushels of corn or 26,000 bushels of soybeans on 400 acres.
A world record for the most people simultaneously eating corn dogs was set at the fair in 2008, with 8,400 corn dogs consumed!
Iowa State “Fare” Cookbook
You can continue enjoying fair food all year long with recipes from Iowa Food & Family Project’s Iowa State “Fare” Cookbook. The cookbook serves up tried and true recipes created by Cristen Clark, a farmer, award winning-cook and fair aficionado. Click here to download a copy of the cookbook.
By Kelly Visser, Iowa Soybean Association communications program coordinator
There’s no better celebration of food, family and farming than the iconic Iowa State Fair. Whether it’s meeting baby piglets, cheering on grocery bagging competitions or enjoying a new fair food, fairgoers from both rural and urban communities can make lifelong memories during the incredible 11-day event.
The Iowa Food & Family Project will have an exhibit in the South Atrium of the Varied Industries Building, from 9 a.m. to 9 p.m. each day of the fair. The display will offer fairgoers a unique perspective about agriculture, farm families, food and food retailers.
More than 250,000 fairgoers are expected to “follow a farmer” through a one-of-a-kind combination barn-and-home, complete a short quiz and enter to win several fabulous prizes including a $500 meat & dairy bundle, $500 Hy-Vee Gift Card, $500 Earl May Dream Garden and Casey’s Pizza for a Year!
Visitors can take their turn at the Food and Farm Trivia Wheel and meet celebrity artists as they paint a larger-than-life mural celebrating Iowa and the families and food that grow here. Here’s the celebrity guest painting schedule:
Chuck Long | Thursday, August 9 at 1 p.m.
Cy and the Iowa State University Cheer Squad | Wednesday, August 15 at 1 p.m.
Governor Kim Reynolds | Thursday, August 16 at 1 p.m.
Follow the Iowa Food & Family Project on Facebook for live updates from the fair.
Iowa State Fair by the Numbers
It takes a lot of volunteers, food and fuel to power the fair each year, and Iowa’s farm groups play a huge part in making it happen! Here are a few fair food fun facts:
Approximately 160,000 eggs on a stick are handed out each year.
The Iowa Cattlemen’s Beef Quarters serves 28,000 pounds of beef each year.
On average, more than 7,100 gallons of ice cream are served at the Dairy Barn.
Each year, 75,000 pork chops are served.
Beer and hot dogs are fair favorites that are made with corn.
The turkey grill opened in 1983.
The fair spans 400 acres. A farmer can grow 94,000 bushels of corn or 26,000 bushels of soybeans on 400 acres.
A world record for the most people simultaneously eating corn dogs was set at the fair in 2008, with 8,400 corn dogs consumed!
Iowa State “Fare” Cookbook
You can continue enjoying fair food all year long with recipes from Iowa Food & Family Project’s Iowa State “Fare” Cookbook. The cookbook serves up tried and true recipes created by Cristen Clark, a farmer, award winning-cook and fair aficionado. Click here to download a copy of the cookbook.
4 Generations Lend Helping Hand to Harvest Fresh Ears Daily
As the old adage goes, “If you love something let it go. If it comes back to you, it was meant to be.” For Jacob Van Manen, sometimes you must leave the farm to realize just how much you miss it.
“I always enjoyed helping on the farm, but it wasn’t until I went off to college and received a couple of job offers to work in an office that I realized I couldn’t stand working inside all day,” Jacob says.
Jacob and his sister, Emily, were raised on their family’s farm in East Central Iowa. This dynamic duo has been selling Van Manen Sweet Corn for virtually their entire lives. They officially took over the business about seven years after their father, Kevin, said he was ready to retire from raising produce. As is the case with most farmers, Kevin never really retired.
Today four generations of the Van Manen family — including Jacob’s wife, Kate, and Emily’s husband, Braden — have come together to help with the family operation, whether to pick produce, manage roadside stands or any number of other chores. Kevin’s mom, Trudy, shows up faithfully every morning to drive the gator for her grandkids (and great grandkids). Kevin and his wife, Julie, began growing sweet corn in the 1980s and have sold it at roadside stands for 30 years. As their family has grown, their roles have changed and the farm has evolved.
Great Grandma Trudy with Isabella
Great Grandma Trudy and Kennedy
Kevin and Jacob both farm full time. In addition to raising produce, they raise field corn and soybeans. They also raise Holstein feeder calves and pigs. Jacob’s wife, Kate, works right here at Latham Hi‑Tech Seeds as our digital marketing strategist. She has added a produce season to the mix by selling pumpkins and mums at self-serve stands in the fall.
Everyone plays a role in this family business. Sweet corn is picked fresh every morning and then transported to town before the roadside stand opens. Van Manen Sweet Corn & Fresh Produce has expanded during the last five years to four, full-time stands. They also have added Muscatine watermelon and cantaloupe to their inventory.
Family members’ roles have changed, too. Kevin and Julie used to pick produce daily. Now Grandma Julie is usually on “kid duty” with four little ones, ages five and under. Kevin feeds the cattle and hogs as others pick corn.
“I just love growing things,” says Jacob, who enjoyed exhibiting horticultural products through 4-H and FFA. He still enjoys entering his produce in the open class competition at the county and state fairs. “We’re just a hardworking family that loves what we do.”
Jacob looks forward to passing along his love of agriculture. He and Kate are the proud parents of Kennedy and Karter. Emily and her husband, Braden, live 20 minutes south of the family farm and have two children, Isabella and Anastasia.
“It’s really cool that my kids will have an opportunity to grow up on a farm like I did. Not many kids today get to do that. Not many people realize sometimes we work 80-plus hours a week to bring in a crop,” says Jacob, who is a fifth-generation Iowa farmer. “Not many people today know where their food comes from. We want consumers to understand the care we take to produce safe, healthy and nutritious foods for their table.”
Jacob and KarterThe kids even get photoshoots in the corn!
The Van Manen family opens their farm to tours. They also were a recipient of the Choose Iowa Award from Iowa Secretary of Agriculture, Mike Naig.
Check out their stands available Monday – Saturday, 10 a.m. – 5 p.m. (or sold out) through July and August.
Every 4-H and FFA member was working so hard sweat dripped down their arms.
Baking experiments on the counter, painting projects on the table;
Goats in the pasture, horses in the stable.
Will it all come together? Will everything get done?
Sometimes all one can do is pray, but that beats twiddling your thumbs!
The great Franklin County Fair will be July 18-22, 2018, in Hampton, Iowa. There will be a Barnes PRCA Rodeo on Wednesday. Country Music Hall of Famer Chris Janson will take the stage on Thursday, July 19. Then on Friday, July 20, the “Roots & Boots” tour including Aaron Tippin, Collin Raye and Sammy Kershaw draw people from miles around. What a lineup!
But as good as the entertainment is, the main event for me is watching my daughter show. I admire my her hard work and determination, but what I enjoy most about Ellie’s 4-H Meat Goat and Horse Projects is that it allows us to spend quality time together. We work toward a common goal to find a feeding program to get our goats ready for market and preparing them for the fair. We spend lots of hours together throughout the year in the horse stables while she rides and practices for show. We log lots of windshield time traveling to shows. We’ve also made a lot of good friends along the way.
Any former 4-H or FFA member, and any parent of a 4-H and FFA member, knows the amount of stress that comes as as show day gets one day closer. There’s only so much that’s within the control of the person who’s showing livestock. You and your animal must work well together. You’re also at the mercy of the judge, whether you’re showing livestock or exhibiting a Home Improvement project.
Photo by Joseph L. Murphy – find him as @jmurphpix on Instagram and Twitter
So why do it… Why be a 4-H or FFA member who exhibits projects at the fair? These youth organizations teach so many valuable life sills from settings goals and working to achieve them to money management. Friends that I made as a 9-year-old 4-H member are still some of my best friends today. In addition to life-long friendships, we’re making life-long memories.
One of my best fair memories is food on a stick like corn dogs and hot beef sundaes at the Franklin County 4-H Food Stand. Thanks to the Iowa Food & Family Project’sFair Fare cookbook, we can enjoy some of Iowa State Fairgoers’ favorite foods like Peppermint Ice Cream Bars. (Click here to download the Fair Fare cookbook.)
Today the Iowa Food & Family Project is sharing with us a recipe that allows us to savor one of the best summer flavors, and that’s homegrown sweet corn. I noticed sweet corn stands popping up for the first time this week across North Iowa, and I’m looking forward to trying some soon. July is National Grilling Month, and Grilled Sweet Corn Salsa sounds perfect for backyard barbecues and family gatherings.
GRILLED CORN SALSA
INGREDIENTS
5 ears fresh sweet corn, shucked
3 jalapeños, chopped (seeded if you don’t want a spicy salsa)
1 red onion, quartered
1 red bell pepper, seeded, coarsely chopped
¼ cup cilantro leaves
4 cups coarsely chopped tomatoes
2 cans (15 ounces each) black soybeans, drained and rinsed
1½ teaspoons garlic salt
1 teaspoon dried oregano
½ to 1 lime, juiced
Freshly ground black pepper to taste
DIRECTIONS
Preheat a grill to medium-high (350°F). Arrange the ears of corn on the grill and cook until lightly charred, turning occasionally, about 20 minutes. Remove the corn from the grill and let cool slightly. Slice the kernels from the cobs and measure 3 cups into a large bowl. Reserve any excess corn for another use.
Place the jalapeños (remove seeds if you don’t want the salsa to be as spicy), onion, red pepper and cilantro in a food processor and pulse to chop. Add the tomatoes and pulse to create a chunky texture. Do not overprocess. Transfer the vegetables to the bowl with the corn and add the beans, garlic salt, oregano, lime juice and pepper. Toss gently to coat. Chill the salsa for at least 1 hour to allow flavors to develop.
Young Farmers are “SOLD” on Teaching Ag in their Classrooms
Did you know Wisconsin’s state dairy product is cheese? (You’re probably thinking, ‘Of course it is!’) What you may not know is this wasn’t the case until a class of determined fourth graders and their dairy-loving teacher, along with 4th grade teachers Lynn Ross and Paige Grimm, helped get a bill passed in the Wisconsin Legislature in 2017 declaring it so.
Livia Doyle, who teaches fourth grade at Mineral Point Elementary in southwestern Wisconsin, enjoys opportunities to combine her farming roots with teaching students. At the start of each school year, Livia’s fourth grade class spends the first few weeks studying Wisconsin’s state symbols.
Agriculture and Government in the Classroom
“After researching and discussing the symbols, my students couldn’t believe Wisconsin didn’t have cheese as a state symbol, let alone that dairy products weren’t even on the symbols list. Enter social studies lesson! We contacted our local House and Senate members, sharing a proposal with reasons why cheese should become the next Wisconsin state symbol,” explained Livia. “I couldn’t have been more appreciative of how our elected officials dug in and helped me make this lesson reality for the class. Later that week the students’ proposal was drafted into a bill and a group of students and teachers from the Mineral Point district made the trek to Madison. The students testified in front of a joint committee hearing. The bill unanimously passed the House and Senate, and Governor Walker visited the school to sign the bill into law in front of the students.”
For Livia, agriculture in the classroom is a passion. Other classroom lessons have included making butter and ice cream, sampling real maple syrup, touring the Spudmobile to learn about Wisconsin’s potato industry and learning from classroom farmer guests how they raise cranberries and other Wisconsin staples. (Spoiler alert — Livia shared a fantastic recipe for Cranberry Cookies, which she makes for her students during their Cranberry unit. You’ll find it listed at the bottom of this post!) This past year she was recognized by the Wisconsin Farm Bureau for her outstanding work integrating agriculture and government into her curriculum.
“I enjoy opportunities to find purposeful ways to bring agriculture into my lesson plans and help my students understand how agriculture influences their life each and every day” said Livia.
“Big Brown Bug Bit A Big Brown Bear”
I first met Livia at a conference in Iowa. It always amazes me how small the agriculture community is as we quickly found common ground not only over a shared love of cheese and farming, but the Worldwide College of Auctioneering in (local to me) Mason City, Iowa.
Livia grew up on a 400-acre dairy farm where her passion for agriculture began. She completed a bachelor’s degree in Elementary Education from UW-Platteville before landing at the Mineral Point school district. In 2011, she married Justin Doyle. As Black Hawk School District High School Ag Instructor and FFA Advisor, he’s also a passionate instructor of Ag in the Classroom. In 2012, the couple launched a family-owned auctioneering business called On Point Auction Service, LLC. They’re raising their two children, Quayde and Gentry, on a beef farm with a Red Angus cow/calf herd.
While growing up, Livia and Justin spent a fair amount of time in their local sale barns. Auctioneering was a dream of Justin’s, so in the summer of 2012 the couple attended the Worldwide College of Auctioneering for training on bid calling and the business of auctioneering. Livia also received her certificate in bilingual auctioneering, learning techniques in both English and Spanish. One of those techniques is a warm-up tongue twister: “Big Brown Bug Bit a Big Brown Bear” “Big Brown Bug Bit a Big Brown Bear”. (I know I can’t say that 10times fast… yet. I may need some practice before I hit auction school!)
On Point Auction Service is a shared family business with a college friend, as well as Justin’s sister Melissa. They enjoy spending weekends together and helping customers get the best value for property sold at each and every event. While the business makes for some busy weekends, Livia regularly has this recipe for Cowboy Potatoes ready in the auction trailer to keep the crew operating On Point.
State Fair Cranberry Cookie
This is the recipe for the famous Wisconsin State Fair Cranberry Cookie sold at the Wisconsin State Cranberry Growers Association booth during the Wisconsin State Fair.
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1-1/2 cups old-fashioned oats
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package sweetened dried cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375 degrees F. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.
In a separate mixing bowl, combine oats, flour, baking soda and salt. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until golden brown. Cool on a wire rack.
Today we pay tribute to the 1962 Master Homemaker and Matriarch of the Latham family
In honor of National Popcorn Day we are featuring Evelyn Latham. Evelyn was very involved with the seed business when the company began and was very well-known for her hospitality, one of her most popular recipes was her popcorn balls.
To introduce Evelyn I’ve decided to begin with an excerpt from memories that she penned years ago for her family. “My story is one of love and hard work, interspersed with joys, tragedies, achievements, and a lot of family pride. I was born on December 17, 1916, to John A. and Nora Ladegaard Johansen at our farm home near Latimer, Iowa.”
“In 1947 Willard bought a large seed cleaner,” Evelyn writes in her memoir. “He built a trailer to transport it, and that was the beginning of our seed business. He made a home-made seed treated, and he and John Hill went from farm to farm to clean oats that were full of weeds and infected with smut fungus disease. They almost froze to death, so the next year Willard had farmers bring their oats to a shed on our farm where they could be cleaned and treated.
We soon outgrew that, so Willard remodeled our corn crib (granary). I’ll never forget how hard he worked putting in an elevator and machinery! He had a man helping him. When they started the equipment, they discovered the elevator wasn’t high enough. He was just sick about it. He came into the house and said, “Eve, come, we have to go for a ride”. So we went for a little ride. Then, of course, he had to rebuild it.”
Evelyn helped support Willard and their business in numerous ways. The family’s kitchen table served as the company’s office, so she made numerous trips daily from the house to the outbuildings whenever Willard was needed to a phone call. Known for her cooking skills and hospitality, it wasn’t unusual for Evelyn to feed a room full of hired men and customers.
In addition to serving as secretary and caterer in 1947, Evelyn was busy caring for four boys ranging in age from 6 to 1. (The Latham’s fifth son was born in July 1948.)
It’s no wonder Wallaces Farmer magazine recognized Evelyn as Iowa Master Farm Homemaker of the Year! An excerpt from the December 15, 1962, issue of Wallaces Farmer states, “Mrs. Willard Latham, Franklin County, shares her interest in music with her husband and sons… she loves music and likes to read when she has time.”
No matter how busy and full her life might have been, Evelyn was known for making time to share coffee and fellowship with family and friends. She was one of those rare people who put you at ease from the first meeting. When John first introduced me to her, Evelyn pulled me into a hug. Her smile reached her eyes as she told me how glad she was to meet me. In the next breath, she said, “Let’s go into the kitchen for some coffee and cookies. You’ll have some, won’t you? Sure you will.”Anyone who ever met Evelyn knows there is no choice but to make time for coffee and cookies.
In honor of National Popcorn Day we are sharing her recipe for popcorn balls. These are a big hit around the Christmas Holiday. We hope you’ll enjoy this family recipe as much as we do!
