Career experts say you should never talk politics or religion at work. Relationship experts say you should avoid both of these topics on a first date. Perhaps Iowans should add “collegiate affiliation” to the list of taboo topics!

Nothing sparks debate in this state like the annual Iowa Corn Cy-Hawk Series. Stakes are high because only one team will go home with the Cy-Hawk trophy – and bragging rights. The Cyclones have an 8-7 edge since 2000. Hawkeye fans are still licking their wounds after falling to the Cyclones last season in the final seconds – on their own turf.

Kickoff for tomorrow’s Iowa State vs. Iowa football game is set for 3:45 p.m. in Jack Trice Stadium. With the south end zone project complete, there’s seating for 61,500 fans. It’s sure to be a game-day atmosphere like few natives have ever experienced. Ear plugs may be advisable.

You can bet that parking will be at a premium in Ames tomorrow. Fans will park hours ahead of game time to set up grills and lawn games because no one (IMO) knows how to tailgate like they do in Ames. From slow cooked beef brisket to BBQ Bacon-Wrapped Pork Loin Strips, you can bet these fans look as forward to the feast as they do to the football!

Today we’re sharing recipes and party-hosting tips to ensure you have fun, whether you’ll be following the game from your living room, in a parking lot or at the stadium. Click on one of these related links below:

• Tips for Throwing a Spirited Tailgate
• Win or Lose, Make Your Tailgate a Success
• Preparing for the Tailgating Season

We’re also sharing a recipe from the new Iowa Food & Family Cookbook from 2015 Midwest Farm Mom of the Year, Sara Ross. Her recipe for Grilled Corn Salsa is sure to be a crowd pleaser for both Hawkeye and Cyclone fans with golden sweet corn, black soybeans and red peppers. Go team!

P.S. Remember to tune into the Cyclone Radio Network following the game for the Latham Hi‑Tech Seeds Locker Room Show and commentary by analysts, players and coaches.

Guest blog by Kilah Hemesath, Latham Hi‑Tech Seeds Marketing Intern

One of the many features the Iowa State Fair is known for is the delectable food. The food at the fair comes in all shapes and sizes, from deep fried, to bacon wrapped and chocolate dipped! There are 64 options this year that will be served … on a stick! It seems that food on a stick is more fun to eat, or maybe it’s easier to walk and talk with, but it’s quite a hit!

There is something about this greasy goodness that brings people of Iowa together. With over 200 food stands, the vendors at the fair have found a way to incorporate all types of food for all types of tastes.

The food vendors at the fairgrounds will be hosting 16 new foods this year. There will be everything from a new steak wrap at the Cattleman’s tent to deep fried PB & J and apple pie on a stick. A few “must-trys” from the new food list for me are the chocolate dipped strawberries on a stick and the corn in a cup! I will forever have a sweet tooth for a tasty corn dish, so I can only image how this will be! I have shared my favorite scalloped corn recipe below – give it a try!

From back in elementary school, we were all taught the food groups and the importance of eating food from all the categories every day. For a quick review, the food categories are the following: grains, vegetables, fruit, milk and meat and beans. Of course, exercise is included, too, but let’s assume that will come throughout the course of the day as you walk around the fair and check it out!

You would be able to fulfill your grains and meat by eating any sandwich or wrap. Whether you choose a beef brisket sandwich or a gyro, you’ll find yourself with a full stomach! As far as vegetables go, you can pick up some grilled vegetables, or try a salad on a stick. I’d be interested to see how that looks on a stick, but I’m sure they find a way to make the vegetables stay!

As I mentioned above, you can get a fruit serving in your diet by eating the chocolate covered strawberries. An even healthier route would be picking up a fresh fruit cup from one of the vendors. The last food group to fulfill would be some dairy! The Iowa State Fair offers five different types of ice cream, so you can pick whichever you’d prefer! I would have to stick to the original soft serve, but the options are endless. Find a complete list of the food served at the Iowa State Fair here!

The Iowa State Fair brings people together while enjoying the venue and wide variety of food, regardless of your preference. Head to the state fair within the next couple weeks and enjoy it!

Ray Beutz is proud to be a third generation dairyman in Stearns County Minnesota. His grandpa moved onto the family farm in 1928. His father was born here. It’s also where Ray and his wife, Jean, are raising their three children: Matthew, 21; Miranda, 19; and Brian, 12.

“Our kids have literally grown up on this farm, and I can’t think of a better place to raise a family,” says Jean, who was raised on a nearby farm where they raised hogs and beef cattle. Although she wasn’t raised on a dairy, Jean has been Ray’s partner for the past 22 years. She helps wherever she’s needed, from filling the feed cart to feeding the heifers, dry cows and calves.

Ray adds, “Our kids have developed a strong work ethic and they know the value of a dollar.” Those two lessons that have been passed through the generations as Ray’s grandfather fought in World War I and his father grew up in the Depression. Ray attended high school during the 1980s Farm Crisis when many dairy herds across the state were being sold en masse. Fortunately, Beutz Dairy was in a position that allowed Ray to begin milking when in 1984 when he graduated high school.

Seven years ago the Beutz family faced the decision of whether to undergo a massive remodel of the original barn or to build a new dairy barn. With several years before retirement – and the possibility of having a fourth generation join Beutz Dairy – they decided to invest in a new dairy barn with a swing 10 parlor. It actually turned out to be a “swing 11” to increase worker safety, but Ray says “it’s the cat’s meow” when one person is doing all the milking. One group of cows gets milked while cows on the other side are prepped.

Beutz Dairy has 125 cows with 110-115 in the milking string. They also raise corn, soybeans and alfalfa. In addition, they recently took on a Latham® Seeds dealership. One reason Ray says he chose Latham is because the company has a long history. Like Beutz Dairy, Latham Seeds is a multi-generational, family-owned business being operated by the third generation.

Latham has developed a reputation for top-performing products, which Ray says is evident by the number of top placings. In fact, Latham corn and soybean products scored 280 Top 10 finishes in the 2014 F.I.R.S.T. Trials in Iowa, Minnesota and South Dakota.

“Genetics are genetics, whether you’re buying cows or seed,” says Ray, who sold a competitive seed brand for about a decade. “I’ve always enjoyed learning about seed products, including new traits and technologies. I really like all of the options that Latham Hi‑Tech Seeds has to offer from (Genuity®) Roundup Ready 2 Yield® and LibertyLink® soybeans to everything from Bt hybrids and (Genuity®) SmartStax.”

“That’s the kind of diversity you can only get from an independent company,” adds Ray. “Plus, Latham’s products are supported by great people. There’s just a phone call away when I have a question. I’ve enjoyed working with Corey Catt (Latham Forage Products Manager) in the past, and I’m really looking forward to working with him again now. Corey understands that high-quality forage produces high quality milk and drives productivity.”

With a seed dealership, a dairy and a farming operation – plus a house filled with three children who are on-the-go – Ray and Jean cherish family time around the dinner table. One of their family’s favorite side dishes is cheesy potatoes. Sit down with the fam this weekend and celebrate June Dairy Month!

It’s no secret that dairy farming is a rich tradition in Wisconsin, but it was a chance meeting that led Kevin and Julie Roske to their dairy. Originally from a dairy farm near Riceville, Iowa, the couple moved to Wisconsin in the mid-80s to answer a help-wanted ad in Hoard’s Dairyman for a herdsman near Chetek, Wisconsin.

A few years later while attending a Herd Improvement Meeting near Barron, Kevin connected with Joe Mullen, a dairy farmer who was in his 70s at the time. Joe took note of Kevin’s interest in learning and his passion for improvement. He made a job offer for Kevin to come work at his dairy in Hillsdale. While the Roske’s didn’t accept that initial offer, they did keep in touch with Mullen and learned more about his operation before deciding to move their young family at the end of that year.

The initial arrangement was for Kevin to work on the farm as herdsman. However, Mullen was nearing retirement so the two worked carefully on a transition plan. Kevin worked for a wage and also received a 25% share of each heifer calf. A couple years later, Joe’s farm went on choice auction. Half of the cows were sold to the highest bidders, and the other half returned to the herd where Kevin and Julie used their 25% share in the heifers as a down-payment for the farm.

Kevin was in charge of day-to-day farm operations while Joe managed the finances. They continued working in share agreements, allowing Kevin to build his herd and share machinery, while always maintaining two sets of farm books to be audited in their monthly meetings. Later on, a contract was established with Kevin as full manager of the farm. Kevin was to uphold an 18,000 pound rolling herd average with an escape clause for Joe to nullify the contract should this goal not be met. Kevin met and surpassed that first goal, which convinced Joe to sell the rest of the farm to the Roske family.

The part of this story that the Roske’s love to share the most is that even though Joe was technically retired at that point in their relationship, he still wanted to do what he could to help the young family build a strong foundation for their new farm business. He wrote up several other contracts for farms he purchased, which allowed the Roskes to add a second farm with heifer facilities and a third farm with a barn for dry cows.

Joe Mullen passed away in March 1994 at the age of 80. Both Kevin and Julie routinely express how grateful they are for the opportunities he provided to help them bring their dream of owning a dairy to reality. When the Roskes first moved to the farm, they were milking 34 cows. Today they care for a herd of 90 cows. They also raise 200 acres of corn and 200 acres of alfalfa each year to provide all the feed they need for the herd.

Kevin used to say that his main focus on the farm was to “keep the herd average high, pay the bills and raise the family he needed to keep the farm running for Joe.” I’m happy to share the Roskes are doing so in the most fitting way as they work to transition their oldest son, Nathaniel, in as the next generation of Grazin’ Acres dairy ownership.

The Roske farm transition story is just one example of how dairy farm families across the country work together to bring us fresh dairy products.

Did you know that June is Dairy Month? If you have questions about how your dairy products are produced, seek answers from your local farmers. Saturday I’m heading north to take part in the 41^st Annual Barron County Dairy Breakfast on the Grazin’ Acres Farm. I look forward to joining the 2,999 other people expected at this year’s breakfast. You’re welcome to join us on Saturday, June 6, from 6 AM to 11 AM! All who attend will be treated to a fantastic breakfast and entertainment.

To find a dairy breakfast near you, check out Midwest Dairy Association’s listing of summer dairy events and Wisconsin’s June Dairy Days of Summer events. You’ll have a great time learning about this REAL labor of love and learn how milk, cheese and ice cream products move from the farm gate to your dinner plate!

In celebration of the breakfast to be held Saturday morning in Hillsdale, I share with you this easy recipe for Egg Bake.

They had never before planted Latham® Hi‑Tech Seeds but that didn’t prevent Mike and Patty Bergquist of Foxhome, Minnesota, from taking on a dealership when asked.

“We were looking for a way to bring our son, David, home and this ‘solution’ seemed to present itself,” said Mike. “You might say opportunity knocked when your sales manager came to our door that day and talked with us about Latham Seeds.”

They weren’t able to get the soybean brand they were accustomed to planting, so the Bergquists decided to try Latham Hi‑Tech Soybeans. They also put Latham® corn to the test, and Latham Hi‑Tech Hybrids topped their on-farm yield test. He was sold on the Latham performance!

No one in their area had a Latham® dealership, so Mike said his family liked the idea of offering something others didn’t have. He said that national companies have several dealers in the area, but he really liked the idea of working with a family-owned company that shares similar values.

Mike served for three years in the U.S. Navy and then returned home and helped his step-grandfather, Harold, farm. To supplement his income, Mike started working campaigns in 1975 at the local sugar beet processing plant. He worked at the plant whenever Harold didn’t need him in the field.

When Mike and his wife, Patty, were married in 1977, Harold offered to let them move a trailer house onto the farm. They appreciated that opportunity to live on the farm where they could begin a family. Four years later their first child was born, and Mike had to choose between accepting a promotion at the beet plant or farming full time with Harold. He chose farming, but it wasn’t long before their situation changed.

Harold passed away in 1985. The 1980s Farm Crisis made it challenging for a young couple to support a growing family, so in 1988, this father of five went back to working campaigns at the beet plant. Mike accepted a full time position there in 1989, and today he serves as a plant supervisor. Because Mike only get weekends off once every four years, it helps to have David involved with the farming operation.

David, the Bergquist’s youngest child and only son, completed the John Deere program at North Dakota State College of Science (NDSCS) in Wahpeton. He has been at RDO Equipment for two years as a John Deere technician. He’s been dating Chloe Bergman since they were freshman in high school, and she’s studying to become a dental hygienist.

Their oldest daughter, Kari, and her husband, Tim Marquardt, have 3 kids. Their son Hunter is 8 and Hudson is 4. Their daughter Hadley is 6. Kari works as a school cook and Tim works at the co-op. Their daughter Heidi has two fur babies: Harley is a Black Lab and Buster is a mix that she rescued. She works as house manager for West Central Community Services.

Third in birth order is Katie. She is a daycare provider and her husband, Derrick Wolter, is an engineer for Willrich. They’re the proud parents of two sons, 3-year-old Dawson and 8-month-old Carsten.

Daughter Holly is a nanny. Her husband, Travis Rogahn, is a John Deere technician plus he farms. They have two son, 4-year-old Michael and 6-month-old Bennett.

In their free time, the Bergquist family enjoys camping. It’s something they enjoyed doing when their kids were young. Now it’s something the three generations enjoy doing together.

When everyone gets together for camping, Patty keeps the menu simple. A family favorite is Tequilaberry Salad, which she’s sharing with us today.

Oh the anticipation! If you grew up in the Van Wert family near Hampton, the day you could join 4-H marked a big milestone.

“We couldn’t wait to get our own 4-H projects, because we’d heard so much about4-H from our parents,” said Jay Van Wert, a Franklin County farmer who is proud that four generations of his family have participated in 4-H.

It all started with Van Wert’s father, J.S. “Pat” Van Wert, who joined 4-H in Franklin County in the 1920s, and his mother, Alice Anderson, who was a 4-Her in Minnesota. “They both benefited from great county Extension staff members and local volunteer leaders who lit the spark of 4-H participation,” said Van Wert, whose father raised pigs, calves and lambs, while his mother specialized in foods, clothing and home furnishings projects.

Pat, who was a member of the Franklin County dairy judging team that won state and national judging contests, also represented Iowa at the National 4-H Camp in Washington, D.C. His experiences prepared him well for his studies at Iowa State College in Ames, where he met Alice.

After the young couple married, they encouraged their four children (Jay, David, Sonnie and Trish) to get involved in 4-H. As soon as they were old enough, the boys joined the Mott Meat Makers, while the girls joined the Mott Cloverettes. The boys raised hogs, calves, hens and dairy cows and competed on the livestock, dairy, crops and poultry judging teams. The highlight of their 4-H projects included a gilt that gave birth to 18 piglets on Feb. 20, 1951.

“We raised all the pigs to market weight,” said Van Wert, who added that the total market weight of 4,419 pounds set a world record.

Reaching this goal was no small feat. When the piglets were young, Van Wert and his brother rotated the animals so nine nursed from the sow while the other nine received a homemade milk replacer every 20 minutes throughout the day and night. “This routine was extended out until every 45 minutes until the pigs reached weaning age at eight weeks,” Van Wert recalled.

The boys also named each pig. Nine had “A” names, including Abner, Abigail, Agnes, Abraham, Albert, Amy, Alex, Amos and Archie. Eight had “B” names, including Barney, Betty, Benny, Bertha, Bernie, Billy, Beulah and Barbara, while the smallest piglet at birth was named Squirt.

Learning lessons that last a lifetime

The yearly anticipation of exhibiting 4-H projects at the county, district and state fairs encouraged all the Van Wert kids to invest the time necessary to succeed. “The challenge was always to make the best better,” said Van Wert, who was honored in 2014 with the Iowa Farm Bureau Federation’s Distinguished Service to Agriculture Award. “4-H demonstrations and judging teams also helped us gain confidence and become comfortable speaking before the public.”

4-H also gave the Van Werts a network of friends throughout the state. “Holding offices in our clubs, and later serving as Franklin County officers and state officer candidates provided great learning experiences,” added Van Wert, who is proud that his children and grandchildren have participated in 4-H, too. “4-H offers tremendous leadership opportunities and helped each of us grow as individuals.”

Home-cooked favorites

Jay and his wife, Sally, served as 4-H leaders while their three children were growing up. Despite their business schedules, which included running J’s Hay Company, home cooking was a priority for the Van Werts, who were inducted into the Iowa 4-H Hall of Fame in 2010.

Here’s one of their go-to recipes:

 

Guest blog by Jody Halsted.

Jody Halsted is a family travel authority with a mad passion for Ireland.  A frequent visitor to the Emerald Isle, she loves nothing more than exploring the country with her husband and two daughters.  The publisher of Ireland Family Vacations, Jody also plans Ireland itineraries and provides Ireland travel coaching.  Get inspired by the Ireland Family Vacations Pinterest boards or follow Jody on Twitter @IrelandFamTrvl.

As I look out my window right now I see a gentle creek parting the rolling hills that will soon be green. The pre-dawn air is still a bit too brisk for the grass to have the smell of morning dew when I open the door to let my dog out. And the only ruined castle I see is made of snow, its frozen turrets slowly dwindling in our glorious spring thaw.

Across the ocean I am watching my Irish friends already harvesting early spring vegetables from small gardens. Each day brings new photos of baby lambs and colts romping in damp grass, the filtered sunlight creating a magical effect over the entire image. A centuries old ruin can be seen far in the background, its stone walls holding stories of life, love, and intrigue.

Iowa. And Ireland. My two homes.

Though an ocean separates them, I see so very much similarity between my home state and the country of my heart.

Dramatic Views: Though Ireland can boast extraordinary ocean views from its magnificent cliffs, the stark natural beauty of Iowa’s river borders as Bald Eagles soar overhead are just as majestic.

Ancient History: You build with what you have available. In Ireland it was stone. In Iowa it was trees and dirt. Megalithic tombs and ‘thin places’, effigy mounds and sacred places.

Amazing People: The people of Ireland are known as the friendliest in the world, the land of “céad míle fáilte” or “One hundred thousand welcomes”. In Iowa we’re known as nice. Iowa Nice, that is.

John Wayne: OK, this one may be a stretch. But I don’t live so very far from Winterset, where John Wayne was born. And one of my favorite villages in Ireland is Cong, where The Quiet Man was filmed. In both towns you’ll find a statue of ‘The Duke”.

The Weather: Let’s just face facts. No one vacations in Ireland – or Iowa- for the weather. When it is bad it is beyond horrid. But when it is good, oh it is glorious!

Lush, open fields stretching for miles: It’s mid-spring. Stand in the center of Ireland or Iowa. Close your eyes and breathe deep. Open your eyes and slowly turn. A prism of green spreads before you. The land is alive, growing beneath your feet. Everything is fresh, clean, holding promise.

I know that soon the grasses will be lushly green and birds will be singing outside my window. When I open the door as the sun is just breaking the horizon I’ll smell the morning dew before it burns off. For a moment I’ll smell Ireland.

Traditional Irish Breakfast

Also known as the “Full Irish” or the “Fry Up”, you may find it’s not that different from a hearty farm breakfast.

Begin by searching your area for a British or Irish market. (I visit the British Food Store at the Mucky Duck Pub in Ames.)  This is where you will find bacon rashers, also called back bacon, a thicker piece of meat than American bacon, the bangers, a tube shaped sausage, and the puddings, also a sausage.  Black pudding may be called blood pudding, or blood sausage, while the white pudding has no blood.  If you don’t have a market nearby, you can order these treats online from sites like FoodIreland.com.

After gathering your necessary ingredients, you’ll want to bake a loaf or two of Irish Brown Bread.  This filling bread is made with both wheat and white flour, as well as oatmeal and wheat germ. (Note:  This is not Soda Bread.  Soda Bread is made with only white flour.) See the recipe below.

Cooking Your Irish Breakfast

Cooking the perfect Irish Breakfast is really a lesson in timing.  It’s best to have all your ingredients at hand.

Begin with the items that can be kept warm in the oven- the meats.

Begin by frying the bacon.  As Irish bacon is not as fatty as American bacon, you may need a bit of pure butter in the frying pan.  Do not fry the bacon crisp, but just to a bit brown on the edges.

Next you will fry your bangers.  An alternate method of preparation is to bake them on the oven at 375° for 20-25 minutes.

As the bangers are frying, slice the bread and place it in the oven to warm.

Slice your puddings, about ¾” thick, and fry them next, until browned on both sides.

If you are preparing potatoes, you have a couple options.  Slice peeled, boiled potatoes and fry them in a mixture of pure butter and the meat drippings.  Or prepare boxty, an Irish potato pancake, ahead of time.  If you are serving beans, put them in a pan to heat.

Add your sliced tomato or mushrooms to the side of the pan while you are frying the potatoes.

After the potatoes are done, it’s time to fry the eggs.  Though you can serve your eggs in your favorite way, sunny side up or over medium are best for dipping the warm brown bread into the runny yolk.

After the eggs are done, plate it all and enjoy a hearty Irish breakfast.

Sláinte!

(to your health)

If you’re looking for a few great recipes for a St. Patrick’s Day feast, download my Favorite Irish Recipes cookbook.

Not only are hearts synonymous with Valentine’s Day on Saturday, but February is National Heart Month. Today we’re sharing tips from health professionals to help you prevent heart disease. Adequate exercise and healthy meals are key to wellness.

“A healthy meal is balanced by eating something from every food group,” says Anne Hytrek, Dietitian and Diabetes Educator at the Ankeny Prairie Trail Hy-Vee, and member of the Iowa Food & Family Project’s Advisory Committee. “Many times excess calories are consumed when one eats more than the serving size for meat and grains per meal and thereby eating less vegetables.”

Eating a well-balanced diet is extremely important for overall health, adds Hytrek. Eating fruit and vegetables daily lowers the risk of serious health problems like heart disease, stroke, type 2 diabetes and obesity. In spite of all these benefits, only 1 in 5 Americans eats the recommended 5 servings of fruits and vegetables each day.

A healthy meal centers on the USDA’s food guidance system MyPlate, which recommends half the plate is composed of fruit and vegetables.  Hytrek explains the other half the plate is divided between protein like meat or cheese and grains such as bread, pasta or rice.  A serving of dairy, such as 1 cup low fat milk or yogurt, is also included. Pack fruits and vegetables for mid-morning and for mid-afternoon to help reach the 5 A Day goal.

To eat healthier Hytrek suggests:

• Select any lean meat or protein first followed by a low fat cooking method such as grilling, broiling, roasting or baking.  Choose at least two different colors of vegetables to include in your meal.  Finally, choose whole grain foods to balance your meal that provide fiber to not only fill you up, but also help lower LDL “bad” cholesterol.
• Cook from scratch as much as you can rather than relying on processed foods.  Use low fat dairy products and reduced fat/light condiments according to their serving size on the nutrition label.  Switch to Kosher salt, which is naturally one-third less in sodium than iodized salt. You will not notice a taste difference since the salt crystal is hollow inside and “pops” on the tongue a lot like pop rock candy!
• Put a new twist on traditional foods. Try Greek yogurt topped with blueberries, aronia berries or strawberries that are rich in antioxidants. Replace traditional lettuce salads with greens like kale and spinach. Add fiber into your diet with 100% whole grain or ancient grains like quinoa or faro. Salmon and tuna are great sources of Omega 3 healthy fats.

“Hy-Vee dietitians are happy to set up personal shopping appointments where we can suggest heart healthy foods,” says. Hytrek “We can also provide a meal planning consultation with a physician’s referral to individualize meals, according to food preferences and schedules. And on Hy-Vee.com, you can select meal solutions and access recipes tailored to special diet restrictions and individualize healthy eating.”