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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.
Celebrating Pi Day in Iowa with Old-Fashioned Chicken Pot Pie
As a food writer, here’s my foolproof equation: Pi Day (3/14) + old-fashioned chicken pot pie = true Iowa comfort food. Foodies like me aren’t nearly as concerned about the ratio of the circumference of a circle to its diameter (which is approximately 3.14159), UNLESS that pie is either a sweet or savory creation. Check out my recipe for Old-Fashioned Chicken Pot Pie (it’s what’s on the menu for lunch at the farm today!), including a recipe for the easiest—and tastiest—homemade pie crust.
I tip my hat to my friend Marlene (Lasher) Glasnapp of Lytton, Iowa, for the fantastic, lard-based pie crust recipe I’ve included below the pot-pie recipe. When you compare notes with an experienced farm cook like Marlene, don’t be surprised if you find new ways to break the “rules” of pie baking outlined in the cookbooks.
“I don’t use ice water when I make my pie crusts, and I prefer old-fashioned enameled pie tins to other types of pie dishes,” says Marelene, who grew up on a farm near Lake City and lives with her husband, Roger, on their farm south of Lytton. “Basically, I try to keep things as simple as possible.”
That includes sticking with tried-and-true favorites, such as her mother’s flavorful lard pie crust recipe, which Marlene has relied on for more than 60 years. I love this pie crust for three big reasons, including 1) it’s so easy, 2) it tastes great, and 3) lard-based crusts are one of the most forgiving, easy-to-work with pie pastries I’ve encountered.
Enough talk–let’s cook!
Old-Fashioned Chicken Pot Pie
This recipe is hearty, filling and makes enough for two 9-inch pot pies. If you’re not feeding a crowd, this freezes well.
2 cups diced potatoes
2 cups sliced carrots
1 cup butter
1 cup chopped onion
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 to 4 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen green beans
1 cup whole-kernel corn
Pie crust (either 2 packages of refrigerated pie pastry or homemade pie crust—see recipe below)
Preheat oven to 425 degrees Fahrenheit. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. (I save the vegetable broth for future cooking adventures.)
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, green beans, corn and potato mixture; remove from heat.
Roll out your homemade pie crust, and cut the dough into a circle big enough to cover your pie plate. OR, unroll a pre-made pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).
World’s Best Pie Crust
For more than 60 years, my friend Marlene Glasnapp has relied on this classic Iowa recipe, which yields up to 6 crusts per batch.
5 cups flour
1 teaspoon salt
1 pound lard
1 cup water
Combine flour and salt. Cut lard into the flour mixture. Add water, a little at a time, mixing quickly and evenly until dough just holds together in a ball. Divide dough for six crusts. (The crusts can be frozen for later use, and Marlene often rolls hers out before freezing.)
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.
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.
Voice of Reason: Iowa Pork Producer Dave Struthers Offers Top 10 Tips to Speak Up for Ag
With 40 years of hog production under his belt, Iowa pork producer Dave Struthers has seen it all, from pasture production to confinement barns to hoop barns. He’s also willing to help set the record straight about modern pork production and encourages other farmers to do the same.
“There’s a lot of misinformation out there about modern agriculture and livestock production,” said Struthers, a past president of the Iowa Pork Producers Association who farms near Collins. “Since people often don’t take the time to investigate or seek out more information on their own, it’s important for farmers to offer their perspective.”
Here are Struthers’ top 10 tips to help share agriculture’s story:
- Be a voice of reason. Who knows more about the realities of modern agriculture than the farmers who live it every day? “I tell people there are pros and cons of every swine production system,” said Struthers, who runs a farrow-to-finish operation along with a row-crop operation with his family. “I try to offer a practical point of view and provide a voice of reason.” Struthers takes a practical approach when non-farm audiences raise concerns about whether pigs are happy in confinement barns. “What tells me a pig is happy is when it’s healthy and growing,” he said.
- Say yes to opportunities. When the local newspaper, area radio station or major news outlet comes calling, be willing to go on the record, said Struthers, who raises approximately 250 sows and also has hoop barns. Along with participating in many media interviews, Struthers has appeared in the Humane Society of the United States’ documentary film “At the Fork” and has hosted international visitors on his farm. In addition, Struthers and his wife, Elaine, have helped with a bacon festival in San Francisco. “Don’t be afraid to engage,” he said. “It’s good to have these conversations and keep the lines of communication open.”
- Explain what motivates you. Farming is a multi-generation tradition for the Struthers family. “We’re in this for the long haul and care about our animals,” said Struthers, who has raised hogs since he was 9 years old.
- Share your practical experience. This extends from livestock care to nutrient management. “Just explain what you’ve seen and experienced on your farm,” said Struthers, who points out things that are interesting to non-farm audiences, such as the fact that he checks his animals daily and keeps daily observation records of the hogs. “I also explain that swine manure is a valuable asset on our farm,” said Struthers, whose family received the Wergin Good Farm Neighbor award this October. “I note that we soil test every three years and test the manure’s nutrient content, as needed, so fertility is managed properly on our farm.”
- Don’t hold anything back. Struthers is willing to explain the production practices he uses, from confinement barns to biosecurity protocols to tail docking. “Just be open and honest,” he said. Also, acknowledge that farms are complex biological systems, and there are no silver bullets. When asked about various production systems, Struthers addresses the challenges of livestock production in Iowa. “Pigs outdoors are wonderful when it’s 75 degrees and sunny. It’s not so good in freezing rain or snowstorms. Indoors we can create a consistent, comfortable environment and also provide good ventilation and air quality.”
- Be prepared for hot-button issues. Acknowledge that many people are concerned about manure management, water quality and antibiotic and hormone use in livestock production. Struthers explains to non-farm audiences that he only uses hormones when a sow is having trouble giving birth. “I use oxytocin, which is metabolized by the sow’s body and excreted in about 30 minutes,” he said. “I also note that this treatment is similar to Pitocin, the brand name of the hormone oxytocin that women sometimes use to have a baby.”
- Use analogies. Linking farm-specific information to examples that non-farm audiences can relate to is key. Consider antibiotic use in livestock. “I ask people, ‘If your child gets sick, are you going to cross your fingers and hope she gets better? No. You’re going to give her the medicine she needs.’ If antibiotics are required to help a sick pig, it would be contrary to animal well-being not to treat that animal.” Struthers also tells his audiences that all meat at the grocery store is antibiotic-free, since there are mandatory withdrawal times, plus packers conduct tissue tests to make sure the meat is antibiotic-free.
- Help others learn. Be willing to host farm tours, share information through social media and blogs, answer people’s questions and find other ways to help them learn. “Be proactive, and share what you know,” Struthers said. “Become a trusted source of information.”
- Be realistic. Having all the answers isn’t a prerequisite for sharing ag’s story. “If you can’t answer a question, be honest,” Struthers said. “Also, refer the person to Iowa State University, the Iowa Department of Agriculture or other resource that can provide the answer.” In addition, understand that everyone may not agree with your point of view about modern pork production practices, but that’s okay. “It’s progress when these people say, ‘You know, I can see why you’re doing what you’re doing,’” Struthers said.
- Focus on continuous improvement. Struthers is Pork Quality Assurance (PQA) Plus certified, plus his farm has been part of a site assessment to ensure that best-management practices are being followed. Struthers also works closely with his local veterinarian. “I’m always trying to learn more and improve our farming operation,” he said.
Finally, keep connecting with non-farm audiences, Struthers said. “The more you share agriculture’s story, the easier it gets. “
This originally appeared in Farm News, Oct. 2016.
Explore more rural Iowa history
Want to discover more stories and pictures that showcase the unique character 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.
Rustic Cooking Refined: Iowan Robin Qualy Embraces Global Flavors
Call her a fusion of culinary creativity. While Robin Qualy has a strong German heritage, she loves Italian flavors. Although she didn’t care for home ec (now family and consumer sciences) classes during her school years in Lytton, Iowa, this self-taught cook loves to experiment in the kitchen. Most of all, she’s proud of her farm roots but takes a distinctly non-traditional approach to Iowa cooking.
It all started with a magnum of French champagne. “It was a gift from a client in Europe,” said Qualy, a court reporter who lives in Lake City, Iowa. “It sounded fun to have a crab fest with the champagne, so we did.”
The event evolved into a seafood fest with everything from clam chowder to crab cakes with remoulade (pronounced “rem-oo-laud”) sauce. “Finding Emeril Lagasse’s remoulade sauce recipe was a breakthrough,” Qualy said. “While it had 18 ingredients, it showed me why chefs’ food tastes so good, because everything is built up from all those layers of ingredients.”
This also inspired Qualy’s passion for showcasing global flavors. One of her favorite cookbooks is Marcella Hazan’s “Marcella Cucina,” which is filled with Italian recipes and interesting stories. Some of Qualy’s creations, including Pain D’Epi, a wheat-stalk bread inspired by French baguettes, can take on a variety of flavors, from Italian to Greek. This offers her customers options if Qualy happens to be selling her baked goods at the Lake City Farmers Market or the Clear Lake Farmers Market.
Qualy’s goal for this winter? Learn to prepare sushi. Through her part-time business, La Casa Cuisine, where she serves as an in-home guest chef, Qualy also enjoys sharing her best cooking tips, which include “reduce, reduce, reduce” to remove excess moisture and concentrate the flavors in sauces, “fresh, fresh, fresh” for everything from herbs to coffee beans, and “healthify” recipes by using more whole grains and vegetables, less sugar and healthier oils like olive oil.
By adding plenty of vegetables, Qualy “healthified” her chili recipe and took top honors in the 2016 Dell Blair Memorial Chili Cook-Off at Lake City’s fall festival this September. “This contest has been around for a number of years, so I knew I needed to offer something unique,” said Qualy, a first-time competitor. “Since there was no meat in the recipe, I used chipotle peppers in adobo sauce to add a hearty, smoky, spicy base.”
Sharing her culinary creations with friends and family is important to Qualy, who credits her mother, Marlene Glasnapp of Lytton, for inspiring a love of family, food, cooking and baking. Qualy’s advice to other home cooks? “Keep learning, and have fun refining your culinary techniques. Cooking is a skill you can use all your life.”
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.
Championship Veggie Chili
Robin Qualy’s unique chili won top honors in the 2016 Dell Blair Memorial Chili Cook-Off in Lake City this fall.
2 tablespoons canola oil
1 cup onion, diced
2 cups zucchini with skin, diced
1 / 2 cup red peppers, diced
1 / 2 cup yellow peppers, diced
1 / 2 cup orange pepper, diced
1 / 4 cup poblano or jalapeno pepper, diced (to taste)
2 teaspoons fresh garlic, minced
1/2 teaspoons salt
1/2 teaspoons black pepper
1 tablespoons cumin
2 tablespoons chili powder (to taste)
1 tablespoons sugar
1 box (32 ounces) unsalted vegetable stock (Qualy recommends the Kitchen Basics brand)
28-ounce can crushed tomatoes
28-ounce can garlic-celery-onion stewed tomatoes, diced or mashed
1 can green chilis, diced
2 tablespoons chipotle peppers in adobo sauce, diced
2 ears of sweet corn cut off cob, or 1 cup frozen corn, thawed
14-ounce can each white kidney, red kidney, and black beans – drained, rinsed, and mashed with potato masher
14-ounce can each white kidney, red kidney and black beans – drained and rinsed
In large pot, heat oil over medium heat. Add the onion and zucchini, cook about 5 min., then add peppers and garlic. Cook 5 more minutes. Add salt, pepper, cumin, chili powder and sugar. Cook until onion is translucent and zucchini is soft.
Pour in vegetable stock, crushed tomatoes, stewed tomatoes, green chilis and chipotle peppers in adobo sauce. Bring to boil, then reduce heat. Cover and simmer for 30 minutes. Add sweet corn, mashed beans and whole beans. Stir well; simmer another 30 minutes. Taste and adjust seasoning. Serve with shredded extra-sharp cheddar, snipped cilantro and blue corn chips. Ole! Ole! Ole! Yield: 1 gallon
Crab Cakes with Remoulade Sauce
For the crab cakes:
2.5 cups crushed dry bread crumbs
3 6-ounce cans crab meat
1 / 3 cup salad dressing, Miracle Whip or mayo
1 / 2 cup red pepper, diced
2 stalks celery, diced
1 / 3 cup onion, diced
4 shakes of Louisiana hot pepper sauce (to taste)
2 teaspoons Old Bay seasoning
1.5 tablespoons lemon pepper seasoning
1 / 2 teaspoon salt
1 / 2 teaspoon black pepper
2 eggs
2 cups panko bread crumbs
Canola oil to generously coat surface of non-stick skillet
Combine bread crumbs, crab meat, salad dressing, red pepper, celery, onion, hot pepper sauce, Old Bay seasoning, lemon pepper, salt and black pepper. Taste test and adjust seasonings, as desired.
Add 2 eggs, lightly beaten. Form mixture into 10 2.5-inch patties. Firmly coat each crab cake with panko crumbs in pie plate. Heat canola oil until medium hot. Patties should sizzle when touching oil. Fry five patties at a time, 5 minutes per side, or until dark brown. Keep warm until serving with remoulade sauce on the side. Yield: 10 crab cakes
Remoulade sauce
1 cup salad dressing or Miracle Whip
1 / 4 cup ketchup
2 tablespoons extra virgin olive oil
2 tablespoons whole-grain mustard (such as whole-grain Dijon)
2 tablespoons horseradish
1 tablespoon Louisiana hot sauce
2 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 / 4 cup scallions (or regular onions), diced
1 / 3 cup celery, diced
1 / 2 teaspoon fresh garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning
1 teaspoon dill weed
1 / 2 teaspoon black pepper
2 teaspoons brown sugar
Blend all ingredients, using a blender or food processor with S-shaped chopping/blending blade. Pour into bowl, cover and refrigerate. Best when served at room temperature. Laissez les bons temps rouler! (Let the good times roll!)
Beef Asian Stir Fry
Brown sugar is a secret ingredient in this flavorful stir fry.
1 pound lean steak (charcoal steak is a good option), sliced thinly against the grain into 2-inch-long strips
1 / 3 cup teriyaki sauce (liquid)
2 tablespoons canola oil for stir-frying
2 cups carrots, sliced
1 / 2 cup red peppers, sliced
8 ounces baby bella (cremini) mushrooms (one box), sliced
1 / 3 cup onion, sliced fairly big
1 / 2 of a fresh jalapeno pepper, seeded and deveined, small dice
8 ounces pea pods (can also substitute fresh green beans or broccoli florets)
1 8-ounce can bamboo shoots
1 8-ounce can water chestnuts, sliced
1 can baby corn
1 / 2 teaspoon fresh garlic, minced
1 / 2 teaspoon fresh ginger, grated (keep fresh ginger in freezer)
1 beef & broccoli seasoning packet (usually found near the gravy mixes in the grocery store)
1 cup water
6 tablespoons low-sodium soy sauce
1 / 2 cup teriyaki baste & glaze (thick consistency)
1 tablespoon cornstarch
2 tablespoons brown sugar
Red pepper flakes, as desired, for heat
Chopped cilantro, as desired, for flavor
8 ounces spaghetti, cooked and drained, or cooked rice
Marinate sliced beef in teriyaki sauce for 30 minutes to 1 hour. Heat oil in wok or large skillet to medium high. Add beef and stir-fry until almost fully cooked. Remove and set aside.Add more oil if needed. Stir-fry carrots, red peppers, mushrooms, onion, jalapeno, pea pods, bamboo shoots, water chestnuts and baby corn until crisp-tender. Do not overcook the vegetables.
Note: if fresh green beans are substituted for pea pods, slice the beans on the diagonal. If using broccoli, do not add until the very end. Microwave broccoli until crisp-tender. Using the microwave method allows you to control the broccoli doneness, and keeps it bright green.
Add garlic and ginger, and stir-fry another minute.
In a separate bowl, whisk the contents of the beef & broccoli packet, water, soy sauce, teriyaki thick sauce, cornstarch and brown sugar until combined; add to hot wok mixture. Add beef. Cook until hot and bubbling.
If using spaghetti, stir in drained spaghetti and combine. If using rice, do not combine with stir-fry mixture, but serve separately. Taste and adjust seasonings and heat. Use red pepper flakes or jarred jalapeno juice to increase heat. Top with cilantro, if desired. Serves 4.
Pain D’Epi—Wheat Stalk Bread
This French-style bread can take on a variety of flavors, depending on the ingredients you add. Break off bite-sized pieces during the meal, and freeze the leftovers.
Prepare baguette dough:
1.5 cups warm water
1.5 tablespoons granulated sugar
1.5 tablespoons olive oil
4 cups bread flour
1 teaspoon kosher salt
2 teaspoons fast-rise (bread machine) yeast
Add ingredients to bread machine; let the machine handle the mixing and first rise.
Spray countertop with cooking oil spray. Take dough out of bread machine and place on counter. Let dough rest 15 min. Divide into three portions.
Greek Pain D’Epi
2 teaspoons olive oil
1 teaspoon Greek seasoning (Cavender’s is a good option)
8 Greek olives (Kalamata olives), sliced
2 tablespoons dry Parmesan cheese
Italian Pain D’Epi
2 teaspoons olive oil
One 6-inch length of fresh rosemary stripped and chopped (or 2 teaspoons dried rosemary)
2 tablespoons dry Parmesan cheese
Roll dough out with rolling pin to 14-inch by 5-inch shape. Pour on olive oil, sprinkle on other ingredients to make either the Greek or Italian Pain D’Epi. (Recipe yields three loaves.)
Roll up dough so it’s 14 inches wide. Pinch to seal. Place dough on parchment-lined 11-inch by 17-inch cookie sheet (up to three bread loaves fit per cookie sheet). Using kitchen shears, make six cuts at a 45-degree angle to within half an inch of bottom of dough. Position each cut dough section in the opposite direction, keeping bottom of dough intact.
Cover with flour-sack cloth, or spray plastic wrap with cooking oil spray and cover. Let dough rise 45 minutes. Place pan in middle of preheated 425-degree oven. Mist inside of oven with water to create steam. Bake for 17 to 23 minutes, or until lightly browned. Serve warm with olive oil for dipping.
Chicken Piccata
3 tablespoons extra virgin olive oil
2 boneless, skinless chicken breasts, butterflied and pounded to approximately one-quarter inch thickness
Salt and pepper, to taste
Lemon & Butter Cream Sauce for Chicken Piccata
4 tablespoons butter
3 tablespoons shallots, minced
1 pound baby bella (cremini) mushrooms, sliced
1 / 3 cup white wine (Chardonnay is a good option)
1 tablespoon capers
1 / 4 cup lemon juice
1.5 tablespoons cornstarch
1 14-ounce can chicken broth or stock
3 / 4 cup heavy cream or half-and-half
Salt and pepper, to taste
1 pound angel hair pasta, cooked, drained and buttered
Parmesan or asiago cheese
Heat a generous amount of oil in large skillet over medium heat. Salt and pepper the chicken; sauté for approximately three minutes per side. Set cooked chicken aside, covered in foil, on baking sheet in 275-degree oven. Continue sautéing all the chicken and place in oven.
Add butter to drippings in the skillet. Sauté shallots and mushrooms 5 to 7 minutes until browned. Increase heat and add wine, boiling 2 minutes to reduce the liquid. Add capers and lemon juice; simmer two minutes. Dissolve cornstarch in chicken broth and add to pan. Boil mixture down for two to three minutes. Reduce heat and whisk in cream. Simmer until sauce thickens slightly.
Place chicken on pasta and ladle sauce over half the plate, top with Parmesan or asiago cheese.
Serves 4.
This article first appeared in Farm News, Oct. 2016
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2016 Darcy Maulsby & Co.
Talking “Stilettos in the Cornfield,” Taxes, Trade and More on CNBC
What’s on Iowa farmers’ minds regarding the 2016 presidential election? See how “stilettos in the cornfield” became a hook when Andrew Ross Sorkin interviewed me on CNBC’s “Squawk Box” to discuss key issues here in rural Iowa from a farmer’s point of view.
Check out the video here. It all went down on a beautiful fall afternoon on a farm near Linden, Iowa. Proud of Iowa farmers who give a voice to rural America!
Explore more rural Iowa history
Want to discover more stories and pictures that showcase small-town and rural Iowa’s culture and history? Perhaps you’d like a taste of Iowa’s culture and favorite recipes. Check out my top-selling “Culinary History of Iowa” book from The History Press and “Calhoun County” book from Arcadia Publishing, and order your signed copies today.
Talking Iowa Food and Culinary History on Iowa Public Radio
What do you think of when you think of Iowa food? Charity Nebbe explored Iowa’s amazing culinary history with me during “Talk of Iowa” on Iowa Public Radio recently, and you won’t believe all the incredible stories we covered in 20 minutes!
Listen to the complete “Talk of Iowa” interview about “A Culinary History of Iowa here.
Want to learn more about the book or its companion postcard packet of 15 vintage Iowa culinary history images? Check out my online store!
