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Iconic State Fair Architecture: Historic Buildings Reflect Decades of Memories

The Iowa State Fair is a homecoming for Iowans, and the historic buildings that grace the fairgrounds in Des Moines provide iconic venues for this statewide family reunion. There’s also a lot of surprising history behind many of these structures, from the Agriculture Building to the Livestock Pavilion.

“The Iowa State Fair connects generations of Iowans,” said Iowa Governor Kim Reynolds, who spoke during the opening ceremony of the 2017 Iowa State Fair on August 10. “There are so many wonderful memories and traditions here at the fair, which showcases the best of Iowa’s agricultural and cultural heritage.”

While the first Iowa State Fair was held October 25-27, 1854, in Fairfield, supported by a total operating budget of $323, the fair moved to its present location in 1886.

“The state fair moved to this site in Des Moines after the State Legislature and the City of Des Moines appropriated funds to purchase Calvin and Arminta Thornton’s farm,” said Leo Landis, state curator for the State Historical Society of Iowa, who helped lead an Iowa State Fair walking tour on Aug. 10. “One building original to the Thornton farm remains–Grandfather’s Barn, which is on the far eastern edge of the fairgrounds.”

Livestock Pavilion opened in 1902
Between the time the Fair Board purchased the land in June 1886 and when the fair opened in September 1886, crews constructed 67 buildings. “Of those, Pioneer Hall is the only one that remains today,” said Landis, museum curator at the State Historical Museum.

By the 1900 Iowa State Fair, most of the buildings built for the 1886 fair were still in use. They were beginning to show signs of decay, however, and roofs were particularly bad. It was time for the Iowa State Fair to clean up the fairgrounds.

One of the first new buildings added more than a century ago was the Livestock Pavilion. Back in 1901, more than 650 cattle were shown at the Iowa State Fair – only about 50 less than were shown that year at the International Stock Show at Chicago, Landis said. With future Iowa State Fairs expected to have even more cattle, the Iowa Legislature appropriated $37,000 for a fireproof steel-and-brick stock pavilion, similar to one that had just been constructed at the Illinois State Fairgrounds.

The Livestock Pavilion was the first major brick-and-steel structure built at the Iowa State Fairgrounds. “By constructing buildings out of these materials, the Fair Board gave the fair a sense of permanence and safety at this location,” said Landis, who noted that the new Livestock Pavilion officially opened for the 1902 fair and has been used for stock judging, lectures, entertainment and more for decades.

Iowa State Fair Agriculture Building

A new Agriculture Building was constructed in time for the 1904 Iowa State Fair. This famous building is home to the beloved Butter Cow. The Agriculture Building is one of the finest examples of Double Jeffersonian architecture remaining in the world.

1904 State Fair showcased new Agriculture Building
A new Agriculture Building came along two years later, in time for the 1904 Iowa State Fair. Located at the intersection of Grand Avenue and Rock Island Avenue, the Agriculture Building was built along the route to and from the State Fair from the Rock Island Railroad depot.

From the beginning, the Agriculture Building has been used as the agricultural, horticultural and dairy building. It’s home to the famous Butter Cow and other butter sculptures, which have been part of the Iowa State Fair since 1911.

“The Homestead,” a well-known farm newspaper of the late 1800s and early 1900s published in Des Moines, touted the new Agriculture Building as “one of the finest structures for exhibiting products of the farm that can be found in the Central West.”

The building’s design was inspired by the Exposition Halls at the Columbian Exposition, the world’s fair held in Chicago in 1893. The Agriculture Building is one of the finest examples of Double Jeffersonian architecture remaining in the world.

“Building a structure of such grand scale – with 33,800 square feet of floor space – suggested to visitors that the Iowa State Fair was an event of both civic and social importance,” said Jessica Rundlett, special projects and outreach coordinator at State Historical Museum of Iowa, who assisted with the Iowa State Fair walking tour.

Iowa State Fair Swine Barn

Kyle Andrews with the Wayne FFA chapter exhibited hogs during the 2017 Iowa State Fair. The Swine Barn was built in 1907.


Swine Barn design enhanced ventilation

When a new Swine Barn was constructed for the 1907 Iowa State Fair, the roof covered 185,000 square feet of stalls, exhibition areas and two central show rings that could seat more than 800 people. “The Homestead newspaper said you had to see it to believe its grand size,” Landis said.

The state appropriated $75,000 to build the Swine Barn. The building’s roof profile is designed to provide superior lighting and ventilation. The long open windows at roof level and open exterior walls draw in fresh air. Today you can see the Big Boar at the Swine Barn, as well as the Avenue of Breeds, which is coordinated by the North Polk FFA.

Horse Barn cost $25,000
The Horse Barn was completed in 1912 for $25,000 and renovated in 1929. Measuring 156 feet by 224 feet, the new barn could accommodate 132 draft horses and a like number of ponies, according to the Homestead newspaper. Th article also noted the new barn was equipped with water troughs, wash stands, sanitary feed mangers and automatic hayracks, Landis said.

 

Iowa State Fair Horse Barn

The Horse Barn was completed in 1912 for $25,000 and renovated in 1929.

Cattle Barn named for Iowa farmer
The Iowa State Fair’s building boom of the early twentieth century included the new Cattle Barn, which opened for the 1914 fair. While the original barn could accommodate 108 head of cattle, the barn now has ties for 1,600 cows, thanks to multiple expansions through the years.

Among the early proponents of Iowa’s cattle industry was Iowa Governor William Larrabee of Clermont, Landis noted. Larrabee helped introduced Brown Swiss dairy cattle to Iowa after studying the breed and concluding Brown Swiss were best suited for Iowa’s climate.

Today, the Cattle Barn is named for John Putney, a farmer from Gladbrook who was also a long-time cattle exhibitor, president of the Sale of Champions and beef superintendent. Putney was appointed the first executive director of the Blue Ribbon Foundation, which has raised more than $135 million in the last 25 years to renovate and preserve the Iowa State Fairgrounds.

 

Iowa State Fair Sheep Barn

In 1915, the state legislature appropriated $14,000 to build a sheep pavilion. The Sheep Barn opened for the 1917 Iowa State Fair. The building is notable for the detailed terra cotta designs on the east façade, including a row of rams’ heads near the roof.

Sheep Pavilion opened for 1917 fair
During the Golden Age of Agriculture, state funding was available to construct a wide range of livestock barns at the Iowa State Fair. In 1915, the state legislature appropriated $14,000 to build a sheep pavilion. The Sheep Barn opened for the 1917 Iowa State Fair. The building is notable for the detailed terra cotta designs on the east façade, including a row of rams’ heads near the roof.

The legacy lives on
The Iowa State Fairgrounds was listed on the National Register of Historic Places in 1987. It’s a fitting honor for a unique venue filled with many architectural marvels. “The late Bill Wagner, a preservation architect from Iowa, noted that ‘the complex contains a representative collection of almost all architectural styles for most of the past 200 years,’” Landis said.

Historic buildings are just one of the many reasons the Iowa State Fair is the best state fair in the nation, Reynolds said. “I’m extraordinarily proud of this tradition. Remember—nothing compares to our great Iowa State Fair!”

Take a virtual tour 
The Iowa State Fair Walking Tour can be found on the Iowa Culture App. Either download the app, or log onto dcaapp.com. Click on the featured tour “Star” button on the right and look for the “Iowa State Fair tour.”

Want more?
Thanks for stopping by.  I invite you to read more of my blog posts if you want more more intriguing Iowa stories and history, along with Iowa food, recipes and tips to make you a better communicator. If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Feel free to share this information with friends and colleagues who might be interested, too.

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.

Let’s stay in touch. I’m at darcy@darcymaulsby.com, and yettergirl@yahoo.com.

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

About me:
Some people know me as Darcy Dougherty Maulsby, while others call me Yettergirl. I grew up on a Century Farm between Lake City and Yetter and am proud to call Calhoun County, Iowa, home. I’m an author, writer, marketer, business owner and entrepreneur who specializes in agriculture.  Learn more at www.darcymaulsby.com. 

Let’s Have an Iowa Potluck with a Side of History!

Dubuque is home to some of Iowa’s most distinctive culinary traditions, from turkey dressing sandwiches to the memorable meals served at the iconic Hotel Julien Dubuque. We’re going to be eating up all this local flavor at a potluck on Sept. 7 at the Carnegie-Stout Public Library in Dubuque, starting at 5:30 p.m., followed by my “Culinary History of Iowa” program—and you’re invited!

Click here for all the details.

In meantime, here’s a sample of some classic Dubuque recipes to tempt you.  These recipes come from a variety of sources, including two cookbooks (including The Flavor of Dubuque and Another Flavor of Dubuque) compiled by The Women’s Auxiliary of the Dubuque Symphony Orchestra. Not only do those cookbooks include tried-and-true local recipes, but they feature many photos of local landmarks. The third cookbook (Cedar Ridge Farm Recipes) appears to have been a collection of family recipes, and librarian Sarah Smith isn’t sure how it came to be in the Carnegie-Stout’s collection, but it’s charming.

Thanks, Sarah, for sharing these recipes and offering us a true taste of Dubuque!

One more thing–if you’re in Dubuque, stop by Cremer’s Grocery, a Dubuque classic since 1948, for their famous turkey dressing sandwiches and other goodies! Also, here are some fun facts about Dubuque, an All-American City that’s truly a “Masterpiece on the Mississippi:”

Dubuque Iowa

Source: American Realty

The Flavor of Dubuque (published 1971)

Page 26
Derby Grange Steak. The present owners of what was the main farmstead in the area west of Dubuque long known as Derby Grange found this recipe behind an old picture of President Harding left by the previous owners. Cut 1 thick round steak into 1-inch pieces. Pound very thin and sprinkle with flour, salt, pepper, a little cumin and dill. Poud again and brown pieces on both sides in a little butter or other fat. Place in baking dish and pour over 1 cup tomato sauce. Bake, covered, at 300 degrees for 1 hour. Serves 7. Can be frozen. -Joan Mulgrew

A Dubuque original –24-Hour Cabbage Salad

Page 74
Dubuque 24-Hour Cabbage Salad. Dubuque was given credit for this recipe in a statewide newspaper story which featured foods enjoyed by Dubuque boaters who spend as much time as possible on “the best part of the Mississippi” in the golden days of summer. The salad should be refrigerated at least 24 hours before using. It will stay crisp for a long time. For the dressing combine 1 tablespoon unflavored gelatin and 1/4 cup cold water; let stand to soften. Heat together 1 cup vinegar and 1 1/2 cups sugar until sugar is dissolved. Add 1 teaspoon celery seed, 1 teaspoon salt, 1/4 teaspoon pepper and 1 cup salad oil. Combine 6 to 8 cups shredded cabbage, 2 shredded carrots, 1 grated onion and 2 green peppers, grated. Toss with enough dressing to moisten and refrigerate 24 hours. Remainder of dressing will keep in refrigerator for weeks. -Mrs. Joseph S. Mattes

More recipes from Dubuque, Iowa

Another Flavor of Dubuque (published 1983)
Page 70
Welsh Rarebit. Shred 1/2 pound Cheddar cheese, put in double boiler and let melt slowly over hot water. Keep water below boiling point. Add 1/4 teaspoon dry mustard, paprika, salt and a few dashes cayenne pepper. Stir in 1 cup milk or cream and 1 teaspoon Worcestershire sauce. Mixture should be smooth and velvety. Serve on hot buttered toast. Strips of bacon are especially good over this.

Welsh Rarebit became a traditional Sunday night supper in the girls’ boarding school at Sinsinawa Mound (this is technically across the river in Wisconsin, but many of the students would have been from Dubuque.) The recipe’s simplicity and flexibility accommodated the varying number of returning students each Sunday night. It was sometimes served over tomatoes or ham. -Bette F. Schmid

Page 156
Dubuque Symphony Orchestra Auxiliary English Toffee. This delicious toffee was sold at the 1981 Designer Showcase, and the Auxillary has had many, many requests for the recipe. Line cookie sheet with foil. In heavy pan mix 1 cup sugar, 1/2 pound butter, 1/4 cup water, 1/4 teaspoon salt, 1/2 teaspoon vanilla and 1 cup chopped pecans. Cook quickly over medium high heat, stirring constantly, to a rolling boil. Cook to hard crack stage, 300 degrees on candy thermometer. Pour on cookie sheet. Cool and break into pieces. Store in air tight container. Do not freeze, refrigerate or make substitutions in recipe. -Mary Stauffer

Cedar Ridge Farm Recipes by Rita Tarnutzer Montgomery (published 1999)

Page 69
Chocolate Chip Cookies (Monster Cookies)
1/2 cup margarine
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
1 cup oatmeal
1 cup corn flakes
2+ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces chocolate chips

Bake for 10-12 minutes at 350 degrees.

NOTE from Rita: For Monster Cookies, form into 5 oz. balls and flatten into 7-inch diameter circles, two to a cookie sheet. Bake for about 14 minutes at 350 degrees. Makes 8 cookies.

In 1976, when Al had his first antique shop, on 16th and Central Ave., he had a huge glass cookie jar. His idea was to display a couple of really big cookies in it. Everyone wanted to buy them! So, I began baking these monster cookies, 32 at a time and selling them for twenty-five cents each. (They cost twelve cents each to make.) I couldn’t keep up with the demand, so he raised the price to thirty-five cents and still they sold. School kids stopped on their way home from school and bought a cookie to share!

Page 159
Turkey & Dressing Sandwiches
from Janet Duscher, 12/88

Bake in a covered roaster until meat falls from bones: 1 – 12 lb. turkey
Remove meat from bones and chop.
Cook together:
1 1/2 cups cooking juices
3/4 cup margarine
2 1/2 cups chopped celery
3 medium onions, chopped
2 tablespoons sage
2 teaspoons poultry seasoning
1 – 1 ½-ounce package dry onion soup mix
1 – 10 3/4 ounces cream of chicken soup

Cube: 2 loaves of day-old bread (about 6 quarts)

Stir together bread cubes, juices with vegetables and seasonings and turkey.
Bake in a greased pan at 350 degrees until heated thoroughly, about one hour.
Serve hot in buns.

Want more?
Thanks for stopping by.  I invite you to read more of my blog posts if you want more more intriguing Iowa stories and history, along with Iowa food, recipes and tips to make you a better communicator. If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Feel free to share this information with friends and colleagues who might be interested, too.

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.

Let’s stay in touch. I’m at darcy@darcymaulsby.com, and yettergirl@yahoo.com.

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

About me:
Some people know me as Darcy Dougherty Maulsby, while others call me Yettergirl. I grew up on a Century Farm between Lake City and Yetter and am proud to call Calhoun County, Iowa, home. I’m an author, writer, marketer, business owner and entrepreneur who specializes in agriculture.  Learn more at www.darcymaulsby.com. 

Behind the Scene at Iowa’s Own Market to Market

If you’ve lived in Iowa, especially on a farm, anytime from the mid-1970s to today, there’s a good chance your family has tuned into Iowa Public Television (IPT) on Friday nights (or possibly Sunday afternoons) to watch Market to Market. That’s how it has been at my family’s Century Farm, and it’s a tradition that makes me proud to be an Iowan.

After all, Iowa is the home of Market to Market, which has covered issues affecting agriculture, from global trade conflicts to environmental controversies to changing technology, for more than four decades. Today, the weekly news segments and market commentary are geared towards the nearly 60 million people who live and work in rural America.

Market to Market Iowa Public Television Even when I was too young to really know what Market to Market was all about, I could always identify the show by its music. I didn’t know the ending theme song was “Buy for Me the Rain” by the Nitty Gritty Dirt Band. I just called it the Market to Market song, and I’m glad it’s still part of the show.

History and tradition are part of Market to Market, the longest-running TV show of its kind. The first episode of Market to Market debuted on October 24, 1975, on IPT. Back then, the show was called “Farm Digest,” I learned from Dave Miller, a senior producer/director who has worked at IPT more than 33 years.

I met Miller in July when my family and I toured the IPT studio in Johnston. The tour came about after Josh Buettner, an IPT producer/director, visited our farm a few years ago to shoot a segment on water quality. He mentioned that if I’d ever like to watch a taping of Market to Market, he could arrange it.

I thought it would be cool to take him up on this unique opportunity, since my family has been Market to Market fans for decades. When we pulled up outside the gleaming white studio on a hot Friday afternoon in July, we felt like royalty as IPT staff members greeted us at the front door and welcomed us into the bright lobby. When we were ushered back to the control room around 4 p.m., I was amazed by how dark the rest of the building is.

As we took our seats around the edge of the room, it wasn’t long before a staff member called out “We’re 15 seconds away. Stand by everybody, stand by!”

At the word “go,” vibrant images flashed onto row after row of computer monitors that glowed against the black surroundings. “Thunder!” called out one producer as the famous Market to Market logo shot onto the screens.

About 10 minutes later, we were ushered across the hall into the cavernous main studio, where Market to Market host Mike Pearson sat at a spacious desk and prepared to interview analyst Tomm Pfitzenmaier. As the red digital numbers counted down on a monitor near us, it seemed surreal to watch the interview in progress, both in person just a few feet from us and on a TV monitor right in front of us.

Iowa Public Television As I took it all in, from the thick power cords snaking across the floor to the huge cameras to lights of all types hanging from the black ceilings, I wondered what the technology was like back when Chet Randolph hosted the show. Dave Miller filled in some of the gaps. “I can remember when we had to run the tapes to the bus station in Des Moines so they could be put on an express bus to Lincoln, Nebraska, which had the nearest uplink,” he noted.

Wow, times have definitely changed. Still, one thing hasn’t changed—the Market to Market team’s commitment to share timely news and ag-related feature stories each week. When the show wrapped up and I heard the familiar notes of “Buy for Me the Rain,” it was amazing to think that the segments recorded right in front of our eyes would be broadcast to 20 states from California to Tennessee in just a few hours—and it all starts right here in Iowa.

This piece originally appeared on Farm News. 

Want more?
Thanks for stopping by.  I invite you to read more of my blog posts if you want more more intriguing Iowa stories and history, along with Iowa food, recipes and tips to make you a better communicator. If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Feel free to share this information with friends and colleagues who might be interested, too.

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.

Let’s stay in touch. I’m at darcy@darcymaulsby.com, and yettergirl@yahoo.com.

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

About me:
Some people know me as Darcy Dougherty Maulsby, while others call me Yettergirl. I grew up on a Century Farm between Lake City and Yetter and am proud to call Calhoun County, Iowa, home. I’m an author, writer, marketer, business owner and entrepreneur who specializes in agriculture.  Learn more at www.darcymaulsby.com. 

Cruising Through Forgotten Iowa History on Lincoln Highway

If you ever travel U.S. Highway 30 across Iowa, you’re never far away from the Lincoln Highway, if not right on top of it. If you’ve ever driven on Interstates 80 or 35, you’re also enjoying a legacy of fast, efficient transportation that took root with the Lincoln Highway more than 100 years ago.

I was reminded of the Lincoln Highway’s pivotal role when I shared my “Culinary History of Iowa” program with 100+ Lincoln Highway enthusiasts from New York to California who met in Denison from June 20-24 for the Lincoln Highway Association’s 2017 annual conference. As attendees shared their stories with me, it was clear the Lincoln Highway’s magic hasn’t waned through the decades.

Perhaps we should all thank the founders of the Lincoln Highway for helping get rural Iowa out of the mud. Oh, that mud!

It’s obvious why Iowa needed to get out of the mud 100+ years ago.

As late as 1912, road conditions in the United States and Iowa were often deplorable, especially in rural areas. Few roads in the countryside were graded, and maintenance fell to those who lived along them.

The lack of paved roadways meant travel was always dominated by the weather. In wet weather, roads turned to mud and became impassable. During the winter months, you could be stranded on the farm for weeks if snowdrifts blocked the roads.

Iowans, like most Americans, were frustrated by poor road conditions, especially as the automobile’s popularity took off. Indiana native Carl Graham Fisher envisioned a solution. A tireless promoter of the automobile industry, Fisher had a track record of success, having joined a group of Indianapolis businessmen who invested in what became the Indianapolis Motor Speedway.

At a dinner meeting in 1912 in Indianapolis, Fisher proposed the idea of a highway that would span America from coast to coast. Stretching nearly 3,400 miles, this “rock highway” named in honor of President Abraham Lincoln would follow the shortest, fastest, most practical route. Fisher’s goal was to finish the highway by the 1915 Panama-Pacific Exposition. The highway’s path would run from New York City to the Exposition’s host city of San Francisco.

Belle Plaine, Iowa, celebrates its rich Lincoln Highway history.

Established in 1913, the Lincoln Highway transformed automobile travel from a tortuous journey to an exciting adventure. In Iowa, the Lincoln Highway was built from Clinton to Council Bluffs, connecting the Main Streets of 43 communities along the way.

As the first coast-to-coast highway, the Lincoln Highway demonstrated the power of good roads for transportation and commerce. It accelerated the Good Roads Movement, which helped get Iowa and other states out of the mud. On a national scale, the Federal Highway Administration and interstate highway system decades later marked the culmination of these efforts.

This vintage postcard shows the historic Park Motel and Cronk’s Cafe in Denison along the Lincoln Highway.

While interstates often offer the fastest way to crisscross Iowa today, I’ve been taking the backroads, including the Lincoln Highway, on some of my recent excursions around Iowa. I got a kick out of “Travel Tips from the Past” that the Iowa Lincoln Highway Association recently posted on its website and also appeared in a Washington Post article. While these road-trip gems were first promoted in the early 1900s by etiquette maven Emily Post and fellow motorists Effie Gladding and Beatrice Larned Massey, they still hold true today:

• Stop on a whim. If you see an intriguing café, go in. I recently stopped at the Lincoln Café in Belle Plaine and enjoyed a delicious bowl of vegetable beef and noodle soup, an Italian beef sandwich and coleslaw, along with a side of history. This café has served locals and travelers since 1928.

• Pause to take in the view. It usually takes me awhile to get to my destination, because I stop often to capture rural Iowa’s beauty with my camera.

The Reed-Niland Corner in Colo has served travelers since the 1920s and is likely the only remaining spot on the entire Lincoln Highway that still features a café (try their homemade ham-and-bean soup and a slice of pie!), vintage gas station and motel.

• Eat local. I love supporting locally-owned businesses that preserve the history of the Lincoln Highway, from the Santa Maria Winery in Carroll to the fabulous Reed-Niland Corner in Colo. This Story County treasure has served travelers since the 1920s and is likely the only remaining spot on the entire Lincoln Highway that still features a café (try their homemade ham-and-bean soup and a slice of pie!), vintage gas station and motel.

No matter where your summer road trips take you in Iowa and beyond, long live the legacy of the iconic Lincoln Highway!

This story first appeared in my Farm News column  in June 2017.

Want more?
Thanks for stopping by.  I invite you to read more of my blog posts if you want more more intriguing Iowa stories and history, along with Iowa food, recipes and tips to make you a better communicator. If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Feel free to share this information with friends and colleagues who might be interested, too.

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.

Let’s stay in touch. I’m at darcy@darcymaulsby.com.

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

About me:
Some people know me as Darcy Dougherty Maulsby, while others call me Yettergirl. I grew up on a Century Farm between Lake City and Yetter and am proud to call Calhoun County, Iowa, home. I’m an author, writer, marketer, business owner and entrepreneur who specializes in agriculture.  Learn more at www.darcymaulsby.com. 

The historic Lincoln Cafe in Belle Plaine has served home-cooked food along the Lincoln Highway since 1928.

Ethanol:Passion by the Gallon

What drives you? When I stopped by the Iowa Corn 300 at the Iowa Speedway on July 9, ethanol wasn’t the only driving force as Indy cars roared past the grandstand.

While the cars shot around the oval at speeds over 200 miles per hour, covering the length of a football field in less than a second, I was also struck by the passion that drives today’s corn-grower leaders. It’s a spirit fueled by a strong sense of history and a focus on the future as the Iowa Corn Growers Association (ICGA) celebrates its 50th anniversary.

“Long before the Iowa Corn 300, the whole ethanol industry got started by visionaries who were tired of being captive to low corn prices and wanted to find a way to write their own ticket,” said Mark Heckman, a farmer from West Liberty and chairman of the Iowa Corn Promotion Board (ICPB) who visited with me during the race.

Those visionary farmers included Thurman Gaskill, a Corwith farmer who served as ICPB’s first president in 1978. When this future ICGA president and state senator pumped Iowa’s first tank of corn-based ethanol (called gasohol back then) in the eastern Iowa town of Clarence, many people viewed this new fuel as just a corn-fed gimmick.

Corn growers like Gaskill were undeterred in their quest to provide a solution to the 1970s energy crisis and low corn prices.

Iowa Corn leaders found five filling stations willing to sell gasoline mixed with 10 percent ethanol in Clarence, Cumberland, Osage, Peterson and Fort Dodge. The fuel cost about 70 cents per gallon, and customers drove away with a free “This car powered by Gasohol” bumper sticker. The Fort Dodge station sold about 350 gallons in the first hour, mostly to farmers who pulled up in their pickups, according to ICGA.

Thanks to tireless efforts by Iowa corn grower leaders, ethanol grew from a dream into a reality. Here’s a look back with ICGA’s timeline:

1982: The U.S. Environmental Protection Agency (EPA) announces standards to reduce lead content in gasoline, paving the way for ethanol’s use as a replacement octane booster.

1985: The Ford Motor Company rolls out the first vehicles designed to run on unleaded gasoline.

1988: Iowa Governor Terry Branstad orders all vehicles in the state government’s fleet to run on ethanol-blended fuel.

1990: The federal Clean Air Act is amended to mandate the use of clean-burning additives to fuel, while the Iraqi invasion of Kuwait focuses attention on U.S. oil supplies and the importance of home-grown ethanol.

1996: The ICPB establishes Iowa’s first E-85 (85 percent ethanol) fueling station in West Burlington. (I admit—I love my flex-fuel SUV and always look for E-85 pumps when I’m on the road.)

1999: The ICPB hosts workshops with ethanol plant representatives and other ethanol supporters to develop new farmer-owned ethanol ventures.

2004: Iowa becomes the #1 ethanol-producing state for the first time.

2005: Congress creates the Renewable Fuel Standard (RFS) to help reduce America’s dependence on foreign oil, cut greenhouse gas emissions and spur economic development, especially in rural America.

2007: Iowa Corn develops a partnership with the new Iowa Speedway for the Iowa Corn Indy 250 (now the Iowa Corn 300) to promote higher blends of corn-ethanol fuels in high-performing engines.

2008: Corn prices soar to historic levels, triggering the food-versus fuel ethanol debate as food prices also spike.

2011: NASCAR adopts the use of E-15.

2017: More than 15 billion gallons of ethanol are produced annually in America, and ethanol is used in more than 95 percent of the fuel sold in America.

While I heard a lot about ethanol’s power and performance at the Iowa Corn 300, passion is also key to this remarkable story. “As we think back to the vision that earlier generations of farmers had for the corn industry and ethanol, it’s clear we need to keep promoting and reinvesting to move forward,” Mark Heckman emphasized to me. “Passion drives this industry.”

This column first appeared in Farm News in July 2017. 

Want more?

Thanks for stopping by.  I invite you to read more of my blog posts if you want more more intriguing Iowa stories and history, along with Iowa food, recipes and tips to make you a better communicator. If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Feel free to share this information with friends and colleagues who might be interested, too.

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. 

Small – Town Iowa Polo Teams Thrilled Depression – Era Crowd

What comes to mind when you think of polo? English royalty, perhaps, since this ancient, unique blending of athletic talents between horse and rider helped polo become the “sport of kings.”
Yet there was a time in northwest Iowa when polo reigned as the sport of the common people. It happened in an era when rural Iowans desperately needed a diversion, if only for a Sunday afternoon, from life’s harsh realities.

It all started in the early 1930s in the small Cherokee County town of Marcus. I first heard about this intriguing tidbit of local history from Beth Kingdon, director of the Marcus Public Library, when I shared my “Culinary History of Iowa” program at the library. “Since you like Iowa history, you might be interested in this,” said Beth, as she opened the 700+-page book “Pride in the Past Faith in the Future: A Historical View of Marcus, Iowa.”

Sure enough, right there on pages 157-158 a section titled “Marcus Polo Team” spun a long-forgotten tale of rural Iowa. “The Marcus Polo Team made history in the 1930s for the small but prosperous farm community, providing thrilling Sunday entertainment for residents far and near,” stated the article.

No doubt there were thrills galore, since there’s nothing subtle about polo. This is in-your-face, aggressive horsemanship at its best, demanding power, intense speed, balance, coordination, quick reflexes, strategy, well-trained horses and expert riders.

“Shucking corn develops a wrist, and that’s what polo takes” 
The Marcus team consisted of local businessmen and farmers, including Gregory Kennedy, Kenneth (Kim) Bancroft, W.W. (Bill) Bass, Henry (Hank) Abels, Walter Garlow and Glenwood French (the alternate). The Marcus Polo Club boasted a “splendid field” just a mile and a half south of town, where polo matches were played on the W.E. Wiley farm (managed by Walt Garlow). “Two Marcus youths, Jimmy Hogue and Roy (Junior) Williams, were full-time groomsmen for Kennedy and Garlow,” the history noted.

Polo was introduced in Marcus around 1931. By the early to mid-1930s, there were polo teams and/or polo fields in Paullina, Primghar, Clarion, Sheldon, Spencer and beyond, including the famous Barnes Bros. polo team from the Cherokee/Peterson area.

The Marcus Polo Club gained a strong reputation by beating professional teams from Minnesota to Omaha and clinched the Iowa championship by defeating the Des Moines team at the Iowa State Fair. The Marcus Polo Club eventually expanded into two teams, the Purple Team and the Orange Team, which traveled as far away as Sioux City and Pierre, South Dakota, to compete.

The famed Marcus team even caught the media’s attention. In 1936, Country Home magazine devoted a page-long article to document this fascinating phenomenon on the Iowa prairie. Here’s a snippet from Paul T. Sturges’ feature story:

“But polo,” I objected. “Isn’t that a millionaire’s game?

“Practically everyone seems to think so,” said Kenneth Bancroft. “But around here, most of our players are farmers.”

We were talking in Bancroft’s meat market in Marcus. On the wall, pictures of sleek polo ponies flashed white-helmeted riders, a team as proud as the best of them.

“No, don’t get the idea polo is just a rich man’s game,” continued Bancroft.

“Bill Ginger started us going. We used farm horses for mounts. Bill lives up a Gaza, Iowa. He’s farming. Had played polo in the Black Hills, enough at least to get polo in his blood.”

To make a polo mallet, Bill unearthed an old binder roller, sawed out a chunk, drilled a hole into it, and inserted a lengthy of hickory wood into this homemade affair. “First thing they know, people saw Bill out in his pasture on horseback larruping a ball around,” Bancroft said.

Joe Hey, the harness maker, braided whang leather loops on the mallets’ handles. A local pasture provided the playing field, and it was game on. “On stock saddles cinched to regular farm horses, the boys, when the farm work was done, would make for the pasture and have a barrel of fun. The players lined up in center field. The umpire throws the ball out, and it’s in play until it crosses the goal.”

Those Iowa farmers knew their style of polo was a bit—unique. “If today’s crack polo players could have seen us then, they would have died laughing,” Bancroft said. “Imagine horses weighing 1,800 pounds galloping after a little ball.”

The rural Iowa polo players’ gear made the game affordable, from homemade mallets to second-hand Army saddles. “It was inexpensive,” Bancroft noted. “The town boys boarded their ponies with the farmers, who, in turn, found the extra horses came in handy during cultivating time. Corn-shucking time, our players would use their horses on the wagon and then in the evenings would throw on saddles for a whirl at polo. Shucking corn develops a wrist, and that’s what polo takes.”

Chukkers and shuckers 
The talented Marcus Polo Club beat professional teams from Minnesota to Omaha and clinched the Iowa championship by defeating the Des Moines team at the Iowa State Fair. The Marcus Polo Club eventually expanded into two teams, the Purple Team and the Orange Team, which traveled as far away as Sioux City and Pierre, South Dakota, to compete.

In the 1930s, just like now, each polo team consisted of four riders and their mounts. The ideal polo pony combined intelligence, speed and stamina, with the ability to accelerate, stop and turn quickly. All horse breeds were allowed to play polo, but a majority ranged from 15-16 hands tall. (A hand is equal to 4 inches.)

“Each player [with the Marcus Polo Club] has two or more ponies, and, in general, have an excellent string of horses,” noted the Marcus history book.

The story also cited Slim Nix, the “wild-riding cowboy,” captain, coach and trainer of Paullina Pirates polo team, who said “a man gives his wife credit for half she does, but a polo player gives his pony credit for 75 percent of his good playing.”

Some of the Paullina players paid big money for the best ponies and gear. Dr. G.E. Van Tuyl played a gray horse, which he purchased in Idaho for $1,000. (That’s roughly $18,000 in today’s money.)

Horses and riders competed on an outdoor polo field measuring 300 by 160 yards. Outdoor polo games consisted of six chukkers (periods) of 7 minutes and 30 seconds each. The main objective? Defeat your opponent by scoring the highest number of goals.

What a spectacle this must have been during the Great Depression, when crowds of rural Iowans flocked to polo fields across the state. Though admission cost 25 cents to see the Marcus team play tough competitors like Omaha more than 80 years ago, the promised rewards were almost irresistible. “These horses can turn on a dime and give you 8 cents in change,” one ad proclaimed. “Everyone come and see this thrilling game.”

This column originally appeared in Farm News July 2017. 

Want more?

Thanks for stopping by.  I invite you to read more of my blog posts if you want more more intriguing Iowa stories and history, along with Iowa food, recipes and tips to make you a better communicator. If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Feel free to share this information with friends and colleagues who might be interested, too.

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. 

“Thank God It’s Over:” Iowa Veteran Recalls the Final Days of World War 2

While V-E Day (Victory in Europe) was proclaimed “the celebration heard ‘round the world,” it was only a temporary reprieve for Harold Geisinger. This 19-year-old Iowa farm boy from Storm Lake was on his way to Le Havre, France, with the U.S. Army when Germany surrendered unconditionally to the Allies on May 7, 1945.

After a low-key celebration, Geisinger and his fellow soldiers boarded a box car in France bound for Hanover, Germany. Geisinger then joined a convoy in Bavaria, the section of Germany where American troops were guarding railroads, train depots, irrigation sites and more.

While the war was over in Europe, fighting continued on the other side of the globe. In the summer of 1945, there was talk that Geisinger and his fellow soldiers would likely be on board the next U.S. military ship bound for the Pacific Theater. Everything changed, however, when Japan surrendered on Sept. 2, 1945, following President Harry S. Truman’s orders to drop two atomic bombs on Japan in August 1945.

“When we got the word that Japan quit, we didn’t celebrate,” said Geisinger, 91, who still gets tears in his eyes when he thinks back to those days nearly 72 years ago. “We simply sat down and said, ‘Thank God it’s over.’”

After graduating from Storm Lake High School in 1944, Harold Geisinger was drafted into the U.S. Army on Aug. 2, 1944. “Back then, we all wanted to serve,” he said.

Battle of the Bulge put Geisinger on the fast track
As a World War 2 veteran, Geisinger is becoming a rare breed. Only 620,000 of the 16 million Americans who served in World War II were alive in 2016, according to U.S. Department of Veterans Affairs statistics.

Like many members of the Greatest Generation, Geisinger’s life would never be the same after Japan attacked Pearl Harbor on December 7, 1941. “I was walking up the steps of our house and the radio was on,” said Geisinger, who stills lives in this house on the north edge of Storm Lake. “That’s when I heard the news about Pearl Harbor.”

After graduating from Storm Lake High School in 1944, Geisinger was drafted into the U.S. Army on Aug. 2, 1944. “Back then, we all wanted to serve,” he said.

Following 17 weeks of basic training in Arkansas, things moved quickly for Geisinger. “As my basic training was ending, the Battle of the Bulge was beginning, so the Army fast tracked us,” said Geisinger, who left on Christmas Day 1944 for Camp Myles Standish in Massachusetts. This U.S. Army camp functioned as a departure area for thousands of U.S. soldiers during World War 2.

In mid-December 1944, Germany had launched its last major offensive and intended to split the Allied armies. This surprise blitzkrieg in northwest Europe, which became known as the Battle of the Bulge, did not turn the tide of the war in Adolph Hitler’s favor but did result in American and civilian casualties.

The Battle of the Bulge was still raging when Geisinger shipped out for Europe on January 2, 1945. “I was on my two-week ‘ocean cruise,’” said Geisinger, who had turned 19 just a few days earlier on Christmas Eve.

When Geisinger and his fellow soldiers with the Army’s 83rd Infantry Division, Company I, arrived at Le Havre, France, they were transferred to railroad box cars bound for Givet, a small community in the north of France, near the Belgian border. “These box cars were called ’40 by 8s,’ meaning they could hold 40 men or 8 horses,” said Geisinger, who recalled that it was close to a month after he left America before he had the chance to take a real shower—not just a saltwater shower on the ship.

The Battle of the Bulge was still raging when Harold Geisinger shipped out for Europe on January 2, 1945. Geisinger and his division spent most of their time training in the Hürtgen Forest, located along the border between Belgium and Germany. “Our division was preparing to push across Germany,” Geisinger said.

Much worse than the shower situation, however, were the frigid January temperatures and lack of adequate overshoes during the box car ride. “I froze my feet,” Geisinger recalled.

After reaching their destination, Geisinger and his division spent most of their time training in the Hürtgen Forest, located along the border between Belgium and Germany. “Our division was preparing to push across Germany,” Geisinger said.

In the meantime, however, Geisinger was waging his own battle with a cough that wouldn’t go away. The coughing became severe that he couldn’t eat. On Feb. 14, 1945, he had to go on sick call and was diagnosed with viral pneumonia. Geisinger returned to France and was transferred to a hospital in southern England at Newton Abbot. “I was there two months with no medicine,” said Geisinger, who eventually recovered and returned to active duty.

In early May 1945, Geisinger was crossing the English Channel in a ship bound for Le Havre, France, when he heard the news that Germany had surrendered. Although Hitler and the Nazis had been defeated, Geisinger knew he wouldn’t be returning home to northwest Iowa anytime soon. After boarding another box car, Geisinger headed to Bavaria to rejoin Company I and the men he had served with before.

Everyone wondered if they’d be called to fight the war in Japan. “Had we shipped out, some said we would have left from Marseille in southern France and sailed around Cape Horn and onto Japan,” Geisinger said. “When I heard that Japan surrendered, I kept thinking, ‘Someday we’ll get to go home.’”

Transitioning from solider to farmer
That day wouldn’t come for months, however. Geisinger remained in Europe and remembers pulling guard duty along the Danube River. He crossed the river with a buddy one night to meet Russian soldiers on the other side.

“We drank a little beer with a Russian sergeant and tried to communicate using hand signals and the little bit of German we and the Russian had picked up,” Geisinger said. “The one thing the Russian sergeant wanted was American uniforms. He wanted all the American uniforms he could get.”

Geisinger couldn’t access any uniforms other than the one he was wearing. He had no idea why the sergeant wanted American uniforms, although he later suspected an ulterior motive. “I assumed it was for infiltration,” said Geisinger, whose distrust of the Russian sergeant proved accurate as the Cold War heated up.

As he sits in his home office, Harold Geisinger looks through pieces of the past, including World War 2 history books.

By the time Geisinger was honorably discharged from the Army, he had achieved the rank of corporal. He looked forward to returning to Storm Lake to farm and finally reached home in July 1946. By then, agriculture had entered a new era as the transition to mechanical horsepower from traditional horsepower became complete. New equipment like combines also became more common in row-crop production.

Geisinger started farming with his father, L.J. Geisinger, on the Washington Township farm north of Storm Lake that had been in their family since 1915. Geisinger also used the G.I. Bill to earn his pilot’s license and enjoyed flying for many years.

Geisinger and his wife, Laura May, a Storm Lake High School classmate, raised their three children on the farm, along with corn, soybeans, hay, cattle and hogs. Farming still interests Geisinger, who helps run the field cultivator in the spring and helps combine in the fall. “I even planted some beans this spring,” said Geisinger, who is proud of the rich heritage of his family’s Century Farm in Buena Vista County.

For decades, Geisinger served as a rifleman in the color guard unit in Alta (VFW Post 6172). While he has retired from these duties, his memories of World War 2 remain vivid, and he’s proud he was able to serve his country.

“My military experiences gave me more of global view of the world,” Geisinger said. “Even though a lot has changed since World War 2 and America has its deficiencies, I don’t know of a better place to call home.”

Harold Geisinger’s memories of World War 2 remain vivid, and he’s proud he was able to serve his country.

It was truly an honor to meet Harold Geisinger in May 2017 and interview him at his home and at his family’s farm north of Storm Lake, Iowa. He is a living legacy of America’s Greatest Generation. I’m forever grateful that Harold and hundreds of thousands of others like him were willing to serve.  I’m also thankful he was willing to share his stories with me so I can share them with you. (I originally wrote this article for the Memorial Day 2017 of Farm News.)

Want more Iowa culture and history?
I invite you to 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 like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Let’s stay in touch.

Also, if you enjoyed Harold’s military story, be sure to check out my Memorial Day 2017 post on “How to Thank Veterans for Their Service.” I interviewed two recently-retired U.S. Marines from the Wounded Warrior Battalion, and their insights are invaluable.

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. 

Harold Geisinger served with the U.S. Army’s 83rd Infantry Division, Company I,

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. 

Leftover Ham? Make This Amazing Crustless Spinach and Ham Quiche

A ham for Easter dinner has been a tradition in my family for as long as I can remember.  It’s no wonder, since I grew up on a farrow-to-finish hog farm in Calhoun County, Iowa. Ever wonder why ham became an Easter tradition?

In the days before refrigeration, hogs were harvested in the fall. The hams were preserved by curing (salting and/or smoking). This process took a long time, and the first hams were ready to eat in the spring. Ham, then, was a natural choice for the Easter celebration.

The National Pork Board recently conducted a Ham Research Study (wouldn’t you love that job?) and found that that 69 percent of Americans served ham for Easter dinner in 2016. Also, 55 percent of consumers enjoy ham as an everyday meal. I’m certainly one of them.

If you have leftover ham this Easter, why not power up your next meal with my Crustless Quiche? This recipe is incredibly simple, flavorful and packed with veggies and protein. What more could you ask for?

Crustless Spinach and Ham Quiche
1 tablespoon olive oil
1 cup chopped onion
1 cup sliced fresh mushrooms (or 2 cans sliced mushrooms)
Diced red and orange peppers, if desired
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup chopped, fully cooked ham
5 large eggs
3 cups shredded Cheddar or Monterey Jack cheese
1/8 teaspoon fresh-ground pepper

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean. Yield: 8 servings. Enjoy!

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. 

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.