Category: Agriculture
Iowa Beef Booster: Larry Irwin Takes a New Twist on Burgers
Make no mistake, the humble hamburger still reigns supreme from backyard barbecues to fast-food drive-ins across Iowa. But this Iowa icon also provides the perfect palette for culinary creativity when my friend Larry Irwin showcases his Burger of the Month flavors in my hometown of Lake City.
“I’m not doing anything fancy,” said Irwin, who has run the Lake City Drive-In since 2012. “I just like cooking down-home, comfort food.”
While it’s hard to beat a classic bacon cheeseburger, which remains one of the Lake City Drive-In’s top sellers, customers also love the monthly burger specials. Favorites include the Taco Burger (spiced with taco seasoning and chipotle and topped with nacho-cheese flavored chips), Darcy’s Meatloaf Burger, the Swiss Mushroom Burger, and the Ranch Burger (enhanced with homemade ranch dressing, pepper jack cheese and bacon).
“Burgers of all types are always our top sellers,” said Irwin, who serves more than 50 burgers a day, on average. “It’s fun to experiment with new flavors and feature them as the Burger of the Month.”
Top tips for unbeatable burgers
Interestingly, this adventurous spirit in the kitchen isn’t second nature for Irwin, who spent more than 30 years of his career in finance and banking. “I never did much cooking at home,” said Irwin, who grew up on a cattle and grain farm between Lohrville and Rockwell City. “I certainly never thought I’d run a restaurant.”
Irwin has found that offering new men
Larry Irwin shows off some tasty burgers from the Lake City Drive-In.
u items is one of the secrets to keep people coming back to the Lake City Drive-In. Inspiration for the Burger of the Month comes from a variety of sources.
“Sometimes our customers suggest ideas,” Irwin said. “A lot of the Burger of the Month ideas come from my son, Chris, who is an agronomist in northeast Iowa. He travels a lot for his job and tells me about burger flavors he discovers in various cafes.”
While unique flavors are part of the fun, a great burger starts with the basics, said Irwin, who shares the following tips:
• Select an 80/20 ground beef for the best flavor. Irwin always uses fresh beef, never frozen patties, to make his 1/3 pound burgers.
• Preheat the grill before you place the hamburger patties on the grill.
• Cook the hamburger patties over medium heat. If the temperature is too high, it’s easy to burn the outside of the burger and leave the inside undercooked, said Irwin, who cooks his burgers for about five minutes on each side.
• Season the patties on the grill. Irwin sprinkles a mix of garlic powder, onion powder, Lawry’s seasoning salt, table salt, white sugar and black pepper on both sides of each hamburger patty as the meat cooks.
• Don’t forget to butter and toast the bun before serving the burger.
Time-saving systems in the kitchen are also invaluable. Since the Lake City Drive-In is located on Main Street across from South Central Calhoun High School, things can get hectic when hungry crowds stop by, especially during volleyball tournaments and home football games. Irwin plans ahead on these days and cooks each hamburger patty for two minutes per side before placing the partially-cooked patties in a warm slow cooker. When the crowds arrive, it only takes a couple more minutes of grilling time before the burgers are ready.
This strategy also pays off during planting and harvest, when the drive through becomes one of the busiest places at the Lake City Drive-In. “You can always tell when an order is going out to farmers, because there are at least five or six cheeseburgers in there,” said Irwin, who farmed at one point in his career.
Keeping things simple while adding a little variety is the key to a great burger, Irwin added. “I love the flavor of beef. If I could only have one meat for the rest of my life, I’d choose hamburger, because I can make anything out of it.”
Hungry for more? Check out my blog post and Farm News column “Get Your Grill On: How to Build a Better Burger.”
Darcy’s Meatloaf Burger
Darcy’s Meatloaf Burgers
Larry Irwin will be featuring these Meatloaf Burgers, made from my recipe, as the Burger of the Month in June 2017.
2 pounds ground beef
1 1 / 2 to 2 cups herb-seasoned stuffing mix (experiment to find what amount helps the burger patties stick together the best)
1 onion, chopped
1 teaspoon seasoning salt
1/4 teaspoon freshly-ground pepper
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 /4 cup milk
2 tablespoons barbecue sauce
1 / 4 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
Combine ground beef, stuffing mix, onion, salt, pepper and garlic powder. In a separate bowl, beat eggs, milk, and barbecue sauce. Combine barbecue sauce mixture with meat mixture.
In a separate bowl, combine ketchup, brown sugar and dry mustard. This mixture can either be spread as a glaze while the burgers are cooking on the grill, or the glaze can be mixed into the burger patty mixture before the burgers are grilled.
Shape beef mixture into patties. Grill over medium heat to desired doneness. If using the ketchup mixture as a glaze, spread over the top of each burger during the final minutes of cooking on the grill.
Ranch Dressing
While this makes restaurant-sized quantities, scale down the recipe for home use.
1 gallon regular mayonnaise
1 / 2 gallon buttermilk
2 packages (3.2 ounces each) powdered ranch dressing mix
Combine all ingredients and stir with an electric mixer. Refrigerate.
Boom Boom Sauce
This spicy sauce has a kick and tastes great on burgers and salads.
4 cups Thousand Island dressing
3 / 4 cup buffalo hot sauce
1 / 4 cup red pepper flakes
Combine dressing, buffalo sauce and red pepper flakes; refrigerate.
Sloppy Joes
1 pound hamburger
1 can chicken gumbo soup
Ketchup and mustard, to taste
Brown sugar, to taste
Salt and pepper, to taste
Brown the hamburger; drain. Add soup and season with ketchup, mustard, brown sugar, salt and pepper until the desired flavor is achieved.
This story first ran on Farm News, May 2017.
Want more Iowa culture and history?
Read more of my blog posts if you want more Iowa stories, history and recipes, as well as tips to make you a better communicator.
If you’re hungry for more stories of Iowa history, Larry is kind enough to carry my books at the Lake City Drive-In. You can also check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press, as well as my Calhoun County” book from Arcadia Publishing, which showcases the history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Learning from the Land: 9 Surprising Ways Farmers Make Conservation a Priority
Spring planting will soon arrive here in Iowa, but planting our Calhoun County fields isn’t the only thing on my mind. My family is always looking for ways to embrace conservation and better manage our land, because we understand the benefits of improved water quality and soil sustainability extend far beyond our fields.
This mindset defines any true steward of the land, and Iowa is blessed with an abundance of conservation-minded farmers. This is reflected in the Iowa Environmental Leader Award, which recognizes the exemplary voluntary efforts of Iowa’s farmers who are committed to healthy soils and improved water quality.
We were honored to receive a 2016 Iowa Environmental Leader Award last August at the Iowa State Fair from Iowa’s governor, lieutenant governor, Iowa Department of Agriculture and Land Stewardship staff and Iowa Department of Natural Resources staff. It was inspiring to see how many other progressive, dedicated farm families across Iowa are redefining the sustainable nature of modern agriculture.
Learning from the land is just part of my DNA. My great-great grandfather, John Dougherty, emigrated from Ireland and settled in Calhoun County north of Lake City in 1889. He purchased 200 acres, and history records that he “placed the land under a high state of cultivation,” a legacy my family carries on today with our Century Farm.
I’m also guided by the philosophy of another Iowan, Aldo Leopold, whose “land ethic” called for a principled, caring relationship with nature. “When we see land as a community to which we belong, we may begin to use it with love and respect,” noted Leopold, author of the Sand County Almanac.
The residue of the previous year’s crop helps hold our precious soil in place and builds organic matter in the soil.
Here are 9 ways that Iowa farm families like mine are putting this land ethic into practice:
1. Building on a legacy of conservation. Iowa agriculture reflects a long history of people helping the land. The process accelerated in 1935, when the Soil Conservation Service was created in the U.S. Department of Agriculture. In this era, young men with the Civilian Conservation Corps (CCC) worked on hundreds of Iowa farms to assist with soil-erosion-control projects, such as terracing hills, digging ponds, repairing gullies and planting trees for wind breaks. In 1948, more than 100,000 farmers from across the Midwest flocked to the National Soil Conservation Field Days in Dexter, Iowa, to learn new conservation practices. Even President Harry Truman made an appearance see farmers’ conservation efforts first-hand. (You can read more about it in my blog post “Riding with Harry,” where I interviewed a young Iowan who escorted Truman on a bulldozer in the fields.) While much has changed in farming since the 1930s and 1940s, one thing endures—our commitment to be good stewards of the land and keep our land productive for generations to come.
2. Prioritizing soil health. I’m convinced that unlocking the secrets of the soil is the next frontier in farming. As world population and food production demands rise, keeping our soil healthy and productive is of paramount importance. By using cover crops, diverse rotations and other systems, more Iowa farmers are increasing their soil’s organic matter while improving microbial activity. As a result, farmers are increasing water infiltration, controlling runoff and enhancing soil health—all while harvesting better yield and profit potential.
3. Balancing the three-legged stool of sustainability. Successful farm management involves environmental sustainability, economic sustainability and social sustainability that benefits not only our farm, but our community, state and beyond. Without all of those three legs, the sustainability stool falls down. That’s why my family has invested in a number of best-management practices, including soil testing to better manage fertilizer applications, grassed waterways and grassed field borders to help control soil erosion, conservation tillage, drainage water management, and the addition of windbreaks and shelterbelts. These practices help improve soil health, prevent erosion, boost yield potential and keep nutrients in place where they can nourish our crop and protect Iowa’s water quality.
4. Learning from others. I’m blessed to live in the epicenter of agriculture, where farmers have a strong support network to help enhance their conservation and farm management strategies. I value input from Iowa State University Extension, Iowa Farm Bureau Federation, Iowa Soybean Association, Iowa Corn Growers Association, MaxYield Cooperative’s SciMax Solutions, Natural Resources Conservation Service, Practical Farmers of Iowa and other trusted organizations. In my roles as a freelance ag journalist and president of the Calhoun County Farm Bureau and Calhoun County Corn Growers, I enjoy meeting with other conservation-minded farmers across the state who are willing to question current management practices and never stop asking, “Is there a better way?”
5. Finding conservation-minded urban partners. As Iowans, we’re all in this together when it comes to conservation. I applaud the City of Storm Lake for its city-wide plan emphasizing green infrastructure practices. These practices include bioreactors, which essentially function like large “coffee filters” to help improve water quality. The results are impressive. City manager Jim Patrick tells me that Storm Lake has seen a bioreactor remove 45 percent of the nitrates coming off agricultural land in the area. Storm Lake has also hosted “reverse field days” so farmers, soil and water conservation groups and others can see the progress that’s being made. “These partnerships are vital, because rural and urban communities are in this together,” Patrick told me. “It’s not city water or ag water; it’s all our water.”
6. Focusing on continuous improvement. A spirit of continuous improvement contributes to long-term success in any business, including our farm. My dad, Jim Dougherty, served as a township committee member with the Agricultural Stabilization and Conservation Service, the forerunner of USDA’s Natural Resources Conservation Service. Dad was also quick to see the value of conservation tillage and other practices that make the farm productive and sustainable. Today, we are using precision ag tools to maximize production and conservation. We never stop seeking solutions.
7. Developing a conservation philosophy. If you never try something different, how do you know if you’re maximizing your investment on every acre? My conservation philosophy is to keep learning, help my family do our best to protect Iowa’s precious soil and water resources, and pass on a legacy of conservation to future generations.
8. Providing leadership. We’ve hosted numerous media professionals at our farm, from the local newspaper to USA Today and “Market to Market,” to share what we’re doing to promote conservation and protect soil and water quality. In 2015, I also worked with the Iowa Food and Family Project to coordinate and host Expedition Yetter, a bus tour of farms in west-central Iowa that allowed urban Iowans to see conservation in action. (Watch “Market to Market’s” Expedition Yetter and water quality video here.) That same year, I also testified before the U.S. Senate Small Business Committee in Washington, D.C. to explain to federal lawmakers how conservation plays a key role on my family’s farm.
9. Enjoying the journey. Enhanced conservation, like improved farm management, is a quest that never ends. I value the legacy of farmland that was passed on to my family from previous generations and enjoy the challenge of maximizing our acres. With all the technology available today, it’s exciting to see what’s next as we keep learning from the land to enhance the sustainable nature of modern agriculture.
Darcy Dougherty Maulsby is a proud member of a Century Farm family, author, entrepreneur, business owner, and farm leader from Lake City. Visit her online at www.darcymaulsby.com.
* This editorial first appeared in the April 9, 2017, Sunday edition of the Fort Dodge Messenger.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
My family (including my dad, Jim, my mom, Jan, me and my younger brother, Jason, on our Calhoun County Century Farm.
Top 10 Tips to Find the Right Writer to Tell Your Company’s Stories
Few business tools are more powerful than a compelling story. I’d argue that the most effective social media posts, news releases, magazines, advertorials, videos, podcasts and other marketing tools tell an interesting story. Are you maximizing this amazing resource?
The power of a story well-told can present your company in a memorable, accurate, persuasive way that:
• Gets you noticed
• Distinguishes you from the competition
• Positions you as an expert and an industry leader
• Turns prospects into customers
• Builds customer loyalty
• Boosts sales
Here’s a feature story I wrote about Penoach Winery in Adel, Iowa. Instead of being a shill (“buy our wine!”), we chose to tell the unique story of the winery’s historic barn.
Even though we’ve been enjoying stories since we were kids, there’s an art to great storytelling. How do you keep you keep your story from sounding like a boring, amateur-hour product pitch?
You need the right writer.
Someone who can uncover remarkable stories about your brand. Someone who can spark conversations among your target audience about your company and its products and services. Someone who understands the craft of writing and knows how to harness its power for maximum impact.
But–how do you avoid hiring a hack?
Business professionals trained in journalism are a good option, because they know how to find remarkable stories and tell them effectively to reach your target audience. Note–you don’t have to look for a full-time employee if that doesn’t fit your current situation. The right freelancer can help you save money (no health insurance, vacation time or other benefits to worry about!) and get the job done right. Freelancers with a journalism background can be invaluable to you, thanks to their outsider’s perspective—an asset that can sometimes elude marketers.
Top 10 checklist to find the right writer
After working with business clients of all sizes in a variety of industries across America for the past 20 years, I urge you to look for these top 10 traits to help you spot the right writer for your business:
1. Proven writing ability. While lots of people call themselves writers, not everyone is a skilled storyteller. Check out writers’ blog updates, as well as their writing samples (including the copy on their website) to get a sense of their skill and style. If their headlines are boring, their intro paragraphs fall flat, the text is rambling, the content is inaccurate, and/or the ending fails to pack a punch or include call to action, keep looking.
2. An audience-centric writing philosophy. Great writers know it’s essential to always focus on the target audience and their needs. They know how to present your message so it resonates with the needs, fears, hopes and dreams of your target audience. If you ask prospective writers to describe their writing philosophy and they don’t mention a focus on the reader, be afraid—be very afraid.
3. Talent for spotting a good story. The best writers and content creators can smell a good story. They also know how to organize the “bones” of the story for maximum impact. Plus, they are masters of humanizing the content to make it interesting and fun to read. If you give prospective writers some background about your company, its mission and its success stories, and they can’t envision a story idea or two, keep looking.
4. Good listener. Listening is the secret to spotting great stories. It’s also essential to the art of the interview. Only by asking the right questions can a writer get the best answers to understand your company’s culture, figure out your company’s goals and create stories that resonate with your target audience. Look for writers who ask plenty of smart questions and know how to put you at ease. If a writer talks more than he or she listens, fails to ask relevant questions or makes you uncomfortable, keep looking.
5. Passion. The best writing touches people at an emotional level, not just an intellectual level. A skilled writer who is passionate about life can tap into the passion to add the human element to stories and make them memorable. Ask prospective writers about their hobbies and interests to get a better sense about their passions and motivations. If you come across a writer who is as bland as stale popcorn, keep looking.
6. Marketing mindset. It never hurts when writers have a flair for marketing. See how prospective writers promote their own work. The best writers promote their own content. They build and nurture relationships. They might even be a social butterfly online. If you can’t find a writer who knows the basics of how to sell, keep looking.
7. Ability to think in pictures (and other multi-media). In today’s digital world, it’s usually not enough for a writer to just crank out stories. The most highly sought-after writers are multi-media content creators who not only have a flair for words, but are well-versed in photography. Some may also be experienced with podcasting and video storytelling, too. If you find a prospective writer who can’t convey stories beyond the printed word, keep looking.
8. Interest in re-imagining content. Great writers offer suggestions of how stories can be illustrated with photos, charts, infographics, info boxes, pull quotes, subheads, and other design elements to capture the audience’s attention. These writers also understand the cost-saving potential of re-imagining content. They can run a digital “chop shop” that turns a magazine article into a series of blog posts or transforms a blog post content into an array of social media posts. If a prospective writer can’t re-imagine content beyond the original assignment, keep looking.
9. Coachable, but willing to coach you, too. The kind of writer you want to work with is polite, listens carefully and won’t throw a fit if you ask for a round of editing. They’re coachable as they learn about your business and its unique needs. By the same token, though, the best writers won’t take all of your suggestions as gospel truth. These are skilled professionals with extensive writing knowledge to help coach you and show you the best ways to help your project to succeed. That’s why you hired a professional writer, right? If a prospective writer balks at the idea of edits or doesn’t offer any of his or her own insights to help strengthen your marketing content, keep looking.
10. A spirit of service. Every piece of strong writing makes a promise to the audience. That promise might be to share knowledge, make them smarter, solve a problem, help them make more money or save money, help them do their job better, save them time or accelerate their success. This kind of valuable content gets read, shared and helps your company reach its goals. If a prospective writer doesn’t convey a spirit of service focused on helping your company and your audience succeed, keep looking.
So there you go—my top 10 tips to separate so-called “writers” from skilled content creators. You’re well on your way to finding the right writer to tell stories that matter and set your company apart from the competition.
If you want to learn more about how I can help your business tell your story effectively and get results, let’s start the conversation. First, I listen. Then I put my 20 years of experience to work for you. E-mail me, or call me at 515-971-4415. I appreciate your time and look forward to hearing from you.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
One last story before you go
Oh–one more thing. I’m passionate about history and am always looking for ways to reach a wider audience and sell my books, including “A Culinary History of Iowa.” History is NOT boring when it’s presented in a compelling story:
Cooking with Iowa’s Radio Homemakers
Long before there was Martha Stewart, there were KMA’s radio homemakers. These creative, talented ladies from southwest Iowa revolutionized women’s roles far beyond their humble farm kitchens starting in the 1920s. As they delighted Midwestern audiences by sharing their favorite recipes and providing down-home, daily visits with their radio friends, some of the women also became successful entrepreneurs along the way.
Their story begins in the early 1920s with the debut of a fabulous new invention called radio. In 1925, when a local businessman named Earl May began broadcasting KMA Radio-960 from Shenandoah, Iowa, to promote his seed and garden business. The station gained a following by airing practical information designed to help with the day-to-day life in Midwestern farm kitchens.
Before long, KMA was a trusted friend throughout the wide listening area, offering inspiration, companionship, and all manners of domestic counsel. The power of this connection can’t be understated when you consider the era—a time when farm wives were much more isolated than today due to poor roads, limited social opportunities and long days filled with endless chores.
A roster of personable, lively women who quickly became known as the KMA Radio Homemakers hosted KMA’s daily radio programs, including the Home Hour, the Stitch and Chat Club, and the KMA Party Line, while live cooking demonstrations drew thousands to the KMA auditorium in Shenandoah.
Evelyn Birkby was one of the beloved radio homemakers from southwest Iowa.
Broadcasts reached across the Midwest
The radio homemakers’ history is also linked to Earl May’s local competitor, Henry Field, another nursery and garden entrepreneur who seized on the power of radio to help expand his business. Field recruited family members to go on the air, including his sister, Leanna Field Driftmier, who began broadcasting “The Mother’s Hour,” which became “Kitchen Klatter.” Without any training, Leanna sat down at the microphone and just started talking about her home, family, recipes, household tips, advice for child- rearing and whatever news seemed worth sharing during the afternoon show.
In 1930, Leanna broke her back in a car accident but wanted to continue her show, despite her injuries. The radio equipment was brought to her home, and she broadcast from her bed and later from her kitchen table. The show became so popular amongst listeners that it was eventually was broadcast in six Midwestern states.
Neighboring on the air
As the radio homemakers’ concept gained momentum, local farm women like Evelyn Birkby began broadcasting from their kitchens in the 1950s. In her show “Down a Country Lane” on KMA Radio, Birkby would discuss her family and share snippets from her daily life, as well as offer suggestions for making the home a more pleasant place to live. Birkby called this phenomenon “neighboring on the air,” and it met a vital need when farm life could often be isolating.
Fans would follow the doings of favorite homemakers for years, tuning in each day the same way they’d listen to episodes of radio soap operas. Of course, recipes figured prominently in the broadcasts, with old-fashioned, Midwestern fare focused on meat and potatoes, hearty casseroles, cakes, pies, cookies and more.
Kitchen Klatter became home-grown success
Through the years, a line of Kitchen Klatter products (including food flavorings, bleach and more) was developed and sold over the radio by broadcasters like Leanna Driftmier. In addition, a monthly Kitchen Klatter magazine was circulated to thousands of Midwestern readers who enjoyed the articles, letters and recipes like Company Ham and Potatoes, Emerald Mint Sauce (made from Kitchen Klatter Mint Flavoring), Mary’s Pineapple Pie and Grandma’s Oatmeal Cookies. The Kitchen Klatter enterprise and the radio homemakers endured for a number of years, with some of the broadcasts lasting until the 1990s.
Recipes preserve a taste of Iowa history
In 1991, Evelyn Birkby published the fascinating book “Neighboring on the Air,” where you can almost hear the voices of the KMA homemakers while you get a taste of their philosophy of life and sample their recipes. You can learn how to make hearty Midwestern fare ranging from Sour Cream Apple Pie from Florence Falk, “The Farmer’s Wife,” to Six-Layer Washday Dinner from Doris Murphy, who took to the air in 1949 with her “Party Line” broadcast.
You’ll get a sense what a grueling schedule the radio homemakers often endured as they broadcast radio shows out of their kitchen while their own family life went on about them. These ladies also knew the needs and interests of their audience, because they, too, were well acquainted with hard work, hard times and making do.
Through it all, the radio homemakers were Martha Stewart and Dear Abby all rolled into one as they shared news about their children, home beautification tips and their trusted recipes. Thousands of devoted listeners depended on them for weekly entertainment, information, humor and continuity. These listeners considered the radio homemakers a valued part of their lives, which is reflected in the longevity of the radio shows. The radio homemakers’ remarkable contributions are an enduring legacy to power of Iowa farm women and add unforgettable flavor to Iowa’s rich culinary heritage.
Six-Layer Washday Dinner
Like today’s busy working women, Iowa’s radio homemakers like Doris Murphy knew the value of being able to put a hearty, nutritious meal on the table without a lot of fuss. No doubt her recipe featured home-grown and home-canned vegetables.
2 cups hamburger
1 small onion, chopped
2 cups diced potatoes, raw
½ cup uncooked rice
1 cup sweet peppers, cut fine
1 cup diced carrots, raw
1 pint tomatoes
Brown hamburger and onion together. Combine meat, onion, potatoes, rice, peppers, carrots and tomatoes. Season with salt and pepper. Cover with water. Cook 2 hours in 350-degree oven.
Want more Iowa culture and history?
Read more of my blog posts if you want more Iowa stories, history and recipes, as well as tips to make you a better communicator.
If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press, as well as my Calhoun County” book from Arcadia Publishing, which showcases the history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
High-Octane Achiever: Ethanol Fuels New Driver Tiffany Poen
Most of us can vividly remember getting our driver’s license and our first car—our first taste of independence and grown-up responsibility. Fuzzier, however, is our first solo trip to fill up at the pump and the likely confusing choice we made purchasing gas. Not for Tiffany Poen, a new driver (and my awesome neighbor!) who is deliberate with her fuel choice.
Ethanol fuels her new adventure and, just like the truck she inherited from her grandfather, the choice was a matter of passing down a family tradition.
Tiffany Poen from Lake City, Iowa, is a proud South Central Calhoun FFA member and ethanol supporter.
“I really looked forward to getting my license and inheriting my grandpa Bob’s truck,” said Poen, 17, a high school junior from Lake City, Iowa. “This truck is special because my grandma Betty used to ride in it before she passed away in 2013 from complications of cancer.”
Family is important to Poen, who credits her grandfather, mom, and dad for teaching her to drive on the gravel roads near her family’s farm. After completing a driver’s education course, Poen was excited to receive her official driver’s license, which has opened up a new world of possibilities.
“I can go where I want,” said Poen, a high school basketball cheerleader and dancer who drives to practices at the local dance studio and joins friends at the community-owned movie theater where she volunteers.
No matter where she’s headed, there are three big reasons why Poen fills her flex-fuel truck with E85 (a blend of 85 percent ethanol):
1. E85 is a family tradition. Poen is the fifth generation of her family to farm. Her family raises corn that’s converted into ethanol. “My family only uses ethanol,” explained Poen, who plans to study agricultural business at Iowa State University and wants to pursue an ag sales career. “We’re proud that it’s a homegrown fuel that supports America’s farmers.”
2. E85 is eco-friendly. As a member of the South Central Calhoun FFA, Poen is growing her knowledge of agriculture while expanding her leadership skills. “Farming is focused on preserving our natural resources. I like how E85 is a clean energy source that helps protect the environment.”
3. E85 is easy on the wallet. When you’re a student, you have to make your money count. Poen appreciates how E85 and other ethanol blends are budget-friendly. “I want to make the best choices, and that includes E85.”
It was so much fun to interview Tiffany for this article, which appeared in the Winter 2017 issue of American Ethanol magazine, which is distributed nationwide. As you can see, even one of the Poen’s kittens got in on the act!
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Growing with Grow: Iowa 4-H Leader Guides 100-Year-Old 4-H Club for 50 Years
With more than 50 years of experience leading the century-old Sugar Grove Sunshine 4-H Club in Dallas County, Iowa, Lorna Grow knows what it takes to help kids succeed. It doesn’t mean giving everyone a participation ribbon.
Lorna Grow has led the Sugar Grove Sunshine 4-H Club near Dallas Center, Iowa, since 1966.
“You gain confidence when you achieve,” said Grow, 84, a retired teacher who has guided Sugar Grove Sunshine 4-Hers since 1966 when her oldest daughter, Glenace, joined the club. “I expect high-quality work from my 4-H kids, and I coach them to help them learn.”
With her high-energy style, quick smile and lively personality, Grow is a hands-on instructor, whether she’s helping the kids refinish furniture, re-cane vintage chairs, bake a pie from scratch, sew on a button, hem pants, sew flannel-lined, zippered gun cases or complete basic home repairs like fixing a hole in the wall. While she coordinates 30- to 45-minute educational workshops that are held during the club’s meetings on the first Monday evening of the month, Grow doesn’t stop there.
“Because I’m retired, I can devote additional time for extra activities,” said Grow, a great-grandmother who marches in local parades with her 4-Hers, helps her club sponsor a county-wide cooking challenge for 4-Hers and their friends, inspires 4-Hers in design-a-room competitions, works with them throughout the Dallas County Fair and supports them at the Iowa State Fair.
Whenever there’s a local 4-H activity going on, Grow is there, said Aleta Cochran, county youth coordinator for Dallas County Extension. “The kids love Lorna. She always supports the kids, listens to them, encourages them and helps them grow.”
Refinishing furniture and chair caning offer Sugar Grove Sunshine 4-H Club members like Isabel Simpson the chance to learn skills they may not learn anywhere else.
A century of believing, a future of achieving
Grow has been involved with 4-H since 1943, when she joined the Union Lassies 4-H Club in Indianola. The all-girls club followed the traditional three-year program rotation of food, clothing and home improvement.
The club that Grow would become most affiliated with, however, is the Sugar Grove Sunshine 4-H Club in Dallas County. This group dates back to 1917, when a 4-H club led by Mrs. A.J. (Mary) Hayes was founded at Sugar Grove No. 9, a one-room country school near Dallas Center. This 4-H sewing club had 10 members, met weekly and wore blue uniforms with white caps. The entire club traveled to the Iowa State Fair by car (quite an outing in those days) and marched in the state fair parade behind the 168th Infantry.
The club evolved in 1922 into the Oblegro (Observe, Learn, Grow) Club. After an A.B.C. Club was organized in 1929, the two clubs joined and eventually became the Sugar Grove Sunshine 4-H Club, named after the local township. From 1918 through about 1965, the Dallas County Farm Bureau sponsored local 4-H clubs, which were separated into girls’ clubs and boys’ clubs.
“We are the oldest documented 4-H club in Dallas County,” said Grow, who added that 4-H clubs began to integrate in the 1990s. “I think the club’s founders would be surprised their group is still going all these years later when so many other 4-H clubs have died out.”
Sugar Grove Sunshine 4-H Club members, 1966-67
Today, the Sugar Grove Sunshine 4-H Club includes 42 boys and girls in grades 4 through 12 from Dallas Center, Adel, Van Meter, DeSoto, Perry, Grimes, Johnston and Urbandale. While it can be challenging for kids to find time for 4-H, due to busy schedules packed with sports, dance lessons and more, Grow refuses to schedule meetings on Sundays. “That’s family time,” she said.
Families are the key to success with any 4-H activity, she added. “I have wonderful 4-H kids because I have wonderful parents who care about their kids.”
Learning skills for life
These parents value the life lessons that 4-H teaches, including decision-making skills, goal setting, leadership and teamwork. To enhance the learning, Grow assigns older 4-Hers to help mentor younger club members.
Members of the Sugar Grove Sunshine 4-H Club, along with club leader Lorna Grow, represented 4-H in this 2015 parade.
The Sugar Grove Sunshine 4-H members have also gained a new appreciation for history by helping plan the club’s 100-year-anniversary celebration, which was held Sept. 24, 2016, at the iconic Lake Robbins Ballroom near Woodward.
During the program, club members performed some of the songs that earlier generations of 4-Hers enjoyed from the 4-H Song Book. “The emphasis on music back then reflected people’s desire to get more culture into the rural areas,” said Grow, who added that the Adel Live Wires 4-H Club had an orchestra at one time.
Club members also researched local 4-H club record books dating back to the 1930s, when club projects included altering dress patterns and answering roll-call questions like “my favorite radio program.” Club members also scanned photos of previous generations of 4-Hers, including a group of girls showing off their baked goods for the 1934 Achievement Day. “Back then, you had to go through Achievement Day to have your project qualify for the Dallas County Fair,” Grow said.
While those early 4-H members used to meet in club members’ homes, today’s Sugar Grove Sunshine 4-H members meet in the basement of the Dallas Center Church of the Brethren. They also gather once a year at the Dallas Center-Grimes school to cook a meal and host an appreciation dinner for parents and guests. “We’ve served everything from Mexican to Chinese and prepare a four-course meal, including appetizers,” Grow said.
The learning opportunities that Grow offers 4-Hers are exceptional, emphasized Cochran with Dallas County Extension. “Lorna has done so much for 4-H. A volunteer like her is priceless.”
Grow said she’ll continue to serve as a club leader until she’s no longer effective. “Why do I keep doing this? Because I’m having fun. I love watching these kids grow and develop skills that will benefit them throughout their life.”
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Members of the Sugar Grove Sunshine 4-H Club, like Jacob Storey, enjoy hands-on learning for pie baking and other skills.
Adel Barn Accents Penoach Winery in Iowa
It started as a dairy barn in the 1920s on a farm north of Adel. By the mid-1990s, the farm was gone but the barn remained part of an acreage surrounded by new housing developments. In 2006, the barn became the hub of Penoach Winery and remains a big draw at this central Iowa destination.
“I like the fact that the barn is rustic and has lasted all these years,” said Joanie Olson, who runs Penoach Winery with her husband, Stan. “Our customers also love the old barn.”
The clay-tile barn was built on the H.B. Kinnick farm north of Adel to house dairy cattle. It was likely constructed with clay-tile blocks made in Adel. Olson recently met an 89-year-old gentleman from Arizona who is related to the Kinnick family and grew up on the farm.
“His father lost the farm during the Great Depression of the 1930s,” Olson said. “This man recalled sitting on the back porch and crying during the farm auction.”
Stan Olson and his wife, Joanie, run Penoach Winery in this historic barn at their acreage north of Adel, Iowa.
In 1960, Olson’s parents, Paul and Mildred Hufferd, purchased the 240-acre farm, where they raised crops, cattle and hogs. Olson moved back to her family’s farm around 1980-81 with her husband, Stan, who had grown up on a farm near Lake Mills. The couple farmed for about 15 years. “My dad raised pigs in the barn, and then Stan did, too,” Olson said.
Although Stan began selling insurance after he quit farming, he never lost his passion for agriculture. “Stan missed growing things, so he planted 50 grape plants in 1999,” Olson said. In 2000, the Olsons started a grape nursery to supply grape vines to wineries that were taking root across Iowa.
Within a few years, the Olsons decided to start their own vineyard and winery. Penoach Winery, which reflects Adel’s original name, opened in 2006. Today, the operation includes 4 acres of grapes behind the barn, not far from areas once covered by cornfields and a hog lot.
“The barn was in pretty good shape when we started remodeling it for the winery,” Olson said. “We worked from top to bottom, starting with cleaning out the hay and pressure washing the barn.”
The transformation also included new floors, electrical wiring, plumbing, windows, doors and a covered patio on the south side of the barn. “Stan did most of the work,” Olson added.
Penoach Winery offers a variety of Iowa wines produced from grapes grown on the Olson’s acreage north of Adel, Iowa.
While couple installed their wine-making equipment in the back of the barn, the space wasn’t quite large enough. About four years ago, the couple moved this equipment to a nearby shed and transformed the back room of the barn into a gathering space, complete with comfortable chairs. In the adjoining room, guests can browse the gift shop, which showcases 18 varieties of wine made at Penoach Winery.
“We enjoy meeting lots of people who visit our winery,” Olson said. “We’re glad we can share our barn with them.”
Want more Iowa culture and history? The barn at Penoach Winery will be featured in my upcoming book, Dallas County, a pictorial history from Arcadia Publishing, which will be released in the summer of 2017. In the meantime, check out my top-selling “Calhoun County” book, which showcases the history of small-town and rural Iowa, as well as my “Culinary History of Iowa” book from The History Press. Order your signed copy today!
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
The interior of this former dairy barn is now an inviting, relaxing place to sample Iowa wines.
Riding with Harry: 2016 Presidential Election Reflects Truman’s Iowa Revival at 1948 Plowing Match in Dexter
Unpredictable. Shocking. Historic. All have been used to describe the 2016 presidential election, but they also characterized the remarkable presidential election of 1948. Back then, no one thought Harry Truman had any chance of returning to the White House, although he accomplished one of the biggest upsets in U.S. presidential history—and it all started on a farm near Dexter, Iowa.
Bob Larson, an 18-year-old farm boy from Casey, saw it all. “Harry Truman was a farmer, not a politician, at heart,” said Larson, 86, who met Truman on September 18, 1948, at the National Soil Conservation Field Days and Plowing Matches in Dallas County. “We can thank him for the conservation practices that are now common in agriculture.”
A recent high school graduate, Larson was working construction in 1948 with his future father-in-law. The crew was recruited to help build a dam and pond in the conservation demonstration fields north of Dexter. Larson first saw Truman on the afternoon of September 18, when the president jumped off a hayrack at the national plowing matches and headed toward the conservation area. Truman visited with Larson and his friends and family, who were eating lunch under a shade tree.
“Truman said, ‘What the hell are you doin’ just sitting here? Get your dozers started and get back to work. I want to watch you,’” said Larson, who noted that the construction crews had been told to shut down their machines when the president was in the area. “Truman rode with me on my bulldozer for about 10 minutes.”
WhenTruman arrived in Dexter on Sept. 18, 1948, he was a 50-to-1 underdog against his presidential rival, New York Governor Thomas Dewey. Nevertheless, a crowd welcomed Truman to Dexter, Iowa, in grand style. As part of his whistle-stop presidential campaign, Truman arrived in Dexter via the Rock Island Railroad, where he was greeted at the depot by the Dexter school band, a parade and a queen and her court. The president, his wife, Bess, and their daughter, Margaret, were escorted to the farm site north of Dexter by a motorcade that included Truman’s convertible limousine.
Donald Hanson (left of the radio microphone), a farmer from Roland and competitor at the 1948 National Plowing Matches near Dexter, Iowa, was interviewed on WHO Radio. Hanson is the grandfather of Eric Hanson, a television reporter and anchor on KCCI in Des Moines.
Truman came to Iowa to “Give ‘em Hell”
When Truman arrived in Dexter on Sept. 18, 1948, he was a 50-to-1 underdog against his presidential rival, New York Governor Thomas Dewey. Truman’s appearance in Dallas County stemmed from a White House visit months before when Iowa Farm Bureau President E. Howard Hill and other Iowa ag leaders met with Truman in May 1948 and invited him to come to the National Soil Conservation Field Days and Plowing Matches. The president tried to discourage the men, asserting that they’d have nothing but problems if he and his entourage came.
Dewey was also invited to attend the event but turned the Iowans down flat. “Dewey thought he had the election locked up,” Larson said. “The Midwest didn’t like Dewey, because he was an elitist who had no time for Iowa dirt farmers.”
Months went by with no word from the White House. Then three weeks before the big day, plowing match organizers were notified that Truman had accepted their invitation. Once Dewey heard Truman was headed to Iowa, he immediately arranged for a farm-press event to be held on his Pawling, N.Y., farm on the same day as the national plowing matches near Dexter.
While the media focused on New York, all roads led to the nation’s largest farm event in central Iowa on the September 18, 1948. As the sun rose and the mercury soared, bumper-to-bumper traffic soon clogged the roads near Dexter.
The crowd welcomed Truman in grand style. As part of his whistle-stop presidential campaign, Truman arrived in Dexter via the Rock Island Railroad, where he was greeted at the depot by the Dexter school band, a parade and a queen and her court. The president, his wife, Bess, and their daughter, Margaret, were escorted to the farm site north of Dexter by a motorcade that included Truman’s convertible limousine.
Much to Truman’s delight, a huge crowd of 100,000 people gathered on Lois Agg’s farm to watch the plowing matches, see new conservation practices in action and hear him deliver a speech about farm policy.
President Harry Truman spoke about farm policy before a crowd of 100,000 people on Sept. 18, 1948, near Dexter, Iowa. This was the first speech that was referred to as “Give ‘Em Hell, Harry,” a slogan that stuck with Truman for the rest of the campaign.
WHO Radio personality Herb Plambeck introduced Truman. During Truman’s 29-minute speech, which was the first major speech of his 1948 presidential campaign, he was interrupted by applause 13 times. The loudest cheers came when he referred to the 80th Congress as the “do nothing Congress.” This was the first speech that was referred to as “Give ‘Em Hell, Harry,” a slogan that stuck with Truman for the rest of the campaign.
President Harry Truman greeted the crowd at the 1948 National Soil Conservation Field Days and Plowing Matches in Dallas County.
Event ushered in the modern era of ag conservation
After the speech, Truman and his entourage dined on fried chicken before heading out to the demonstration sites to see terraces, ponds and other conservation practices. Truman jumped off the hayrack to get a closer look, as members of the Secret Service scrambled to catch up with him.
“Truman was very interested in soil conservation and asked us a lot of questions,” Larson said. “While some guys thought terraces and contour farming were crazy, many farmers were intrigued by new conservation practices that were being promoted by the Soil Conservation Service.”
Truman took off his suit jacket, rolled up his sleeves on that hot afternoon and continued asking questions as he rode on Larson’s bulldozer while the Secret Service looked on. Larson wasn’t nervous as he chauffeured the president. “Truman was just an old farmer who wanted to know practical things, like how much dirt I was hauling.”
The response Truman received in Dexter that day revitalized his presidential campaign and Truman himself. While the polls still had Truman trailing Dewey on the eve of the 1948 election, and his margin of victory was small, Truman went on to become the 33rd president of the United States.
Truman’s appearance at Dexter also helped usher in the modern era of conservation in agriculture. Larson’s conservation work left a lasting impact, as well, since the dam and pond he built in 1948 are still there. His story, along with photos from that unforgettable day, are preserved at the Dexter Museum and on a historical marker north of Dexter.
“Truman made a good impression on me,” Larson said. “If I’d been old enough to vote in 1948, I probably would have picked Truman.”
Explore more rural Iowa history
Want to discover more stories and pictures that showcase the unique history of small-town and rural Iowa? Check out my top-selling “Calhoun County” book from Arcadia Publishing, and order your signed copy today.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2016 Darcy Maulsby & Co.
Iowa Turkeys Carry on National Thanksgiving Tradition
They strut around their little area of the farm with a certain air about them. Nothing ruffles their feathers. These two pristine, white Sac County turkeys (named Tater and Tot) are special—and they know it.
“We’re honored that the national Thanksgiving turkeys hailed from Iowa this year,” said Gretta Irwin, executive director of the Iowa Turkey Federation. “These turkeys are a symbol of plenty and are a great celebration of Iowa agriculture.”
Tater and Tot make their Washington, D.C. media debut in the ballroom of the famous Willard Hotel on Nov. 22, 2016.
Through nearly seven decades, the President of the United States has received a turkey from the National Turkey Federation during Thanksgiving week. As part of the White House event, recent custom has the president “pardoning” the turkey, after noting the significance of a time of thanks for the nation’s many blessings and the opening of the holiday season.
Two turkeys are selected each year for this prestigious—if quirky—honor. One turkey functions as the “backup” in case the first turkey can’t complete its duties as the national Thanksgiving turkey. This year’s presidential turkeys hailed from Chris and Nicole Domino’s farm northwest of Early. The 42-pound male birds were born July 18 and were selected in August for their famous role.
“They had some of the best-looking feathers and the best personalities, because they are very calm,” said Chris Domino, a fourth-generation farmer who has raised turkeys for nine years. “They really stood out from the crowd.”
Chris and Nicole Domino and their five daughters raised Tater and Tot on their Sac County, Iowa, turkey farm.
Groomed for greatness
The presidential turkeys received plenty of personalized care during their months at the Domino’s farm, thanks to daughters Adrian, 13; Brianna, 10; Marissa, 8; Addison, 7; and Megan, 6. The male turkeys got their first taste of celebrity with the snacks they were offered. “We tried lettuce, cottage cheese and cooked eggs, but we found out the turkeys love dried meal worms and diced tomatoes,” Chris Domino said.
The birds enjoyed other perks, too, including dog toys. “They like playing with tugs and squeaky dog toys,” said Adrian Domino, who helped raise the birds with the help of her parents and sisters.
The five girls lavished attention on the turkeys and didn’t stop with special treats. They washed the birds and even played music for them. The first song to elicit a gobble from the turkeys? “Me, Too” by pop singer Meghan Trainor.
The turkeys got their first taste of fame on the morning of Nov. 18, when the Iowa Turkey Federation hosted a send-off for the birds. A small group of local and state media, turkey industry representatives and elected officials from Sioux City to Des Moines gathered in a shed at the Domino family’s farm to “meet” the celebrities and learn more about the Domino family’s farming tradition, which has spanned nearly a century.
“We highlight the family aspect of farming as we celebrate this fun, turkey-centered tradition,” Irwin said.
The official presidential turkey carriers are ready to transport Tater and Tot from their farm near Early, Iowa, to Washington, D.C.
Turkey tradition dates back to Truman administration
The turkeys left for Washington, D.C. in a van early in the week of Nov. 21. After arriving in the nation’s capital, they settled into their deluxe accommodations at the posh Willard Hotel just down the street from the White House.
Irwin and the Dominos watched as the Iowa turkeys basked in the spotlight during a high-profile media event at the Willard Hotel ballroom on Nov. 22. The big day arrived on Nov. 23, when President Obama bestowed names on the birds and issued his pardon for the turkeys, who were presented by National Turkey Federation Chairman John Reicks. The birds retired to Virginia Tech University, where they will live out their lives in comfort.
While some historians debate the origins of the presidential Thanksgiving turkey tradition, history is clear that the first presentation of a turkey by the National Turkey Federation occurred during President Truman’s administration.
Since then, Iowa has supplied seven of the Thanksgiving turkeys pardoned by various presidents. Prior presidential turkeys have hailed from Ellsworth, West Liberty, Dike and Story City. The birds have represented Iowa during the administrations of President Johnson (1964), President Ford (1976), President Reagan (1983 and 1988), President George Herbert Walker Bush (1991), George W. Bush (2008), and now Obama in 2016.
Congressman Steve King (R-Iowa) noted that 2016 marks the first time a presidential bird has come from his congressional district. He added that Benjamin Franklin wanted the turkey to be America’s national bird. “Turkey production is a form of value-added agriculture and reminds us that all new wealth comes from the land,” King said. “It’s a proud tradition that’s worth honoring as this country comes together for Thanksgiving.”
Savor more Iowa food history
Want more fun Iowa food stories and recipes? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2016 Darcy Maulsby & Co.
Iowa Eats! Why Radio Iowa, Newspapers and Libraries are Hungry for “A Culinary History of Iowa”
Everyone has an Iowa food story, even those doubters who sounded incredulous when I first proposed my idea for my “Culinary History of Iowa” book. Their amusement, followed by the inevitable question, “Iowa has a culinary history?” quickly dissolved into stories of Maid-Rites, potlucks and more.
The media, Iowa libraries and others across the state have really embraced these stories, too. I was honored to offer book programs and signings at the Ruthven Public Library and beautiful Kendall Young Public Library in Webster City. I was also pleased that the Webster City Freeman Journal ran a feature story on my book, at Pat Powers from KQWC Radio in Webster City interviewed me in a broadcast that has now popped up on Radio Iowa.
Need a fun read or a great gift idea? Click here to visit my online store, where you can purchase copies of “A Culinary History of Iowa,” a unique set of 15 vintage images from “A Culinary History of Iowa,” and my first book, “Calhoun County,” which shares the remarkable, illustrated history of small-town and rural Iowa through the eyes of those who lived it.
November 19th, 2016 by Ric Hanson
http://www.kjan.com/index.php?cat=3&paged=2
From pork tenderloins to sweet corn to Jell-o, a new book is out focused on Iowa foods and the flavors that make the state so delicious. The book, “A Culinary History of Iowa,” traces the popular tastes of Iowans through the years, according to author Darcy Dougherty Maulsby, of Lake City. “We do have great cuisine,” Maulsby says. “It’s funny. When the book came out, I had some people questioning, ‘Iowa has a culinary history?’ We sure do. I said, ‘Just starting thinking what defines Iowa food,’ and everybody always comes up with an answer.” Maulsby says she’s done research for the book by exploring all four corners of the state and everything in between.
“I’ve been working on it in bits and pieces for almost 20 years in my career as an ag journalist,” Maulsby says. “I’ve traveled the state and met with some of Iowa’s finest chefs and lots of great old-school farm cooks. I’ve seen the spectrum of really awesome Iowa food and it’s been so much fun to collect all of these stories and photos in one place.” Some might categorize it as a cook book but Maulsby says it’s more than that.
“It’s the story behind the things that define Iowa food,” Maulsby says. “Whether that’s Maid-Rites, Dutch letters from Pella, there’s so many fun stories, Laura Ingalls Wilder turns up in there, the Younkers Tea Room, all of these amazing traditions, meat lockers, sweet corn, all of the things that make Iowa food great.” Find the book at the Amazon and Barnes & Noble websites as well as at: www.darcymaulsby.com. (Radio Iowa)
Darcy Maulsby is the author of “A Culinary History of Iowa,” which serves up stories, photos, recipes and more!
Iowa Eats: Maulsby pens book on the state’s culinary history
NOV 16, 2016
by ADRI SIETSTRA, Webster City Freeman Journal reporter
asietstra@freemanjournal.net
Author Darcy Maulsby will be bringing Iowa food stories to life during a free program Thursday evening at 6:30 p.m. at Kendall Young Library. The program will feature a cooking demonstration with book signing to follow.
“You’ll love this fun, fast-paced program filled with stories, rare vintage photos and surprising recipe tips. Be prepared to dig into the remarkable stories behind Iowa classics like Maid-Rites, breaded pork tenderloins, Iowans’ obsession with Jell-O, and our distinctive chili-and-cinnamon roll phenomenon,”said Maulsby. “I’ll also share practical, proven tips on how to preserve your own family’s history and food traditions.”
Maulsby, 43, is a self-described foodie and home cooking enthusiast from Lake City. She began baking and cooking in grade school while growing up on the farm. She entered many cooking contests at the Calhoun County Expo while a member of the Lake Creek Go-Getters 4-H Club.
“Food writing is a large part of my work as a small-business owner, freelance writer and marketing specialist who focuses on agriculture. I work with clients ranging from the National Pork Board to Farm News, where I often interview chefs and home cooks, create recipe pages and write feature stories that highlight the farm-to-fork connection,” said Maulsby.
In 2007, Maulsby completed the Master Food Preserver course through University of Illinois Extension. She earned her bachelor’s degree in journalism/mass communications and history from Iowa State University (ISU) and also earned her master’s degree in business administration from ISU.
Maulsby’s jams have won blue ribbons at the Iowa State Fair, and cookies have earned top honors at the Clay County Fair. She is also a certified Kansas City Barbecue Society judge.
Maulsby credits a variety of sources for the inspiration for her new book.
“The stories in “A Culinary History of Iowa” have come from the Iowa State Fair, as well as long-time restaurant owners, experienced farm cooks, candy shop owners and other foodies throughout Iowa,”Maulsby said.
Maulsby is excited to share some of Iowa’s culinary history with attendees Thursday evening.
“Everyone has a food story. Sometimes we don’t realize just how unique-and tantalizing-Iowa’s food traditions are. If you like to travel, you’ll walk away from this program inspired to explore Iowa, where you can sample flavors from around the globe without leaving the state,” said Maulsby. “If you have an appetite for adventure, you can’t do better than Iowa when it comes to history, agriculture and one-of-kind culinary experiences.”
Signed copies of her book “A Culinary History of Iowa” will be available for $24 a copy.
Celebrating great Iowa eats
LINDSAY ANDERSON, Kendall Young Librarian
We Midwesterners are known far and wide for our excellent, down-home cuisine. Having only lived in Iowa for two years, I have already eaten enough to be amazed at Iowa’s particular brand of culinary delights.
Have you ever wondered why Iowans cook – and eat – so well, and from where your signature recipes and food traditions originate? Iowa author and Lake City native, Darcy Maulsby, explores these and other food stories in her recently published book, Culinary History of Iowa. In it, she discusses everything from Maid-Rite classics to Iowan’s homemade cinnamon rolls (served with chili, of course). The Library is delighted to be hosting Maulsby at Kendall Young Library on Thursday, November 17 at 6:30pm for a presentation, book signing and cooking demonstration. Maulsby has been featured in the Iowa History Journal, Our Iowa magazine, Iowa Public Radio, and more. During Maulsby’s fun, interactive program, she will serve up fascinating tidbits related to more than 150 years of Iowa cuisine from all corners of the state. Attend this free event and discover how Iowa’s delectable cuisine is quintessentially Midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences.
On the Shelf
If all this talk of food has left you hungry, here are some titles that can help get some great, local Iowa eats cooking in your kitchen: The following cookbooks were recently added to the Library’s Genealogy Reference collection. While we do not allow these unique cookbooks to be checked out, you are welcome to browse them and make copies of any recipes that catch your eye.
The Famous Old Webster City Cook Book
Curated by The Ladies’ Aid Society of the Congregational Church in 1916, this cookbook boasts only “tried and tested” local recipes, including everything from waffles and pancakes, to salads and corn breads. A fun addition: the past page of this cookbook includes “Discoveries and Household Hints,” a delightful list of tips and tricks from some early 1900s kitchen experts.
4-H & Friends Cookbook
Assembled in honor of the Hamilton County 4-H program’s 70th anniversary in 1987, this nearly 400-page volume is painstakingly indexed, and boasts over 13 sections of recipes. Explore and discover some delightful gems; experiment with recipe choices ranging from “Shoo-Fly Cake” to “Gramma’s Hamburger Soup”.
St. Paul’s Lutheran Church Anniversary Cookbook
Compiled by the ALCW of St. Paul’s Lutheran Church of Williams, Iowa in 1987 to commemorate their 75th anniversary, this volume boasts more than 250 pages of hardy, time-tested eats that will satisfy your hunger and delight your taste buds. Try your hand at everything from “Buttermilk Cinnamon Bars,” to “Zucchini Date Pecan Loaf,” to “Highbrow Haddock.”
Try out these locally celebrated recipes for some delicious mealtime fun, and don’t forget to join us at the Library with Darcy Maulsby on Thursday, November 17 at 6:30pm for an unforgettable (not to mention delicious) journey into Iowa’s culinary past.
Order you copies today!
Click here to visit my online store, where you can purchase copies of “A Culinary History of Iowa,” a unique set of 15 vintage images from “A Culinary History of Iowa,” and my first book, “Calhoun County,” which shares the remarkable, illustrated history of small-town and rural Iowa through the eyes of those who lived it.