Category: Small town
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.
Coming Soon–“Dallas County,” a New Iowa History Book!
No Iowa county has influenced American history more than Dallas County. It propelled Harry Truman to an unlikely victory in the 1948 presidential campaign, following a fiery speech he delivered to 100,000 farmers on a sweltering September day at the National Plowing Match near Dexter. Just 15 years earlier, a shoot-out near Dexfield Park marked the beginning of the end for infamous outlaws Bonnie and Clyde and the notorious Barrow gang.
Dallas County, located just west of Des Moines, is a study in contrasts, from its key role on the Underground Railroad in the 1850s to the revival of the KKK in the 1920s. Dallas County has also produced several Major League Baseball players (including cousins Bob Feller and Hal Manders), a US congressman (David Young), and Nile Kinnick, the 1939 Heisman Trophy winner and University of Iowa football legend whose grandfather, George Clarke of Adel, served as Iowa’s governor from 1913 to 1917.
I’m very excited to announce that “Dallas County,” my third Iowa history book, will be released by Arcadia Publishing on Sept. 4, 2017! This will also be one of the publisher’s first books to be available in a hard cover version for $26.99. Want to know the story behind the cover? These dynamic ladies of the Van Meter Matrons Club (founded in 1909) socialized while improving their knowledge of Iowa heritage and current events. When the group celebrated its 50th anniversary in 1959-1960, historian Hazel Lauterbach said the group “helped me be a better homemaker, citizen, and community member and has taught me the true meaning of teamwork.”
Discover the fascinating stories of Dallas County, which is one of the fastest-growing counties in America and remains a region of opportunity with a rich heritage of small-town living, farming, coal mining, and the immigrant experience.
More details coming soon!
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.
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.
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.)
Shakespeare Club Maintains 123 Years of Good Taste in Small-Town Iowa
While one of Lake City’s oldest clubs likely wouldn’t have had any farm women for members when the group formed the 1890s, a farm wife (who is also my mom) is now the club’s president and has belonged to the group longer than any other member.
Jan Dougherty, Shakespeare Club president
“This was originally a very formal club where the ladies in town served white-tablecloth-style dinners and used their good china and silverware,” said Jan Dougherty of Lake City, president, who joined the Shakespeare Club in 1972. “Now we’re much more relaxed and just like to have fun.”
Part of the fun involves cooking classes, preparing homemade treats for the “lunch” following the meeting and sharing recipes. The group has visited Sweet Things Bakery in Lake City and recently enjoyed a cooking class taught by Robin Qualy of Lake City, who runs La Casa Cuisine and teaches people how to make homemade pasta and more.
“I like the camaraderie and enjoy getting to know people better through Shakespeare Club,” said Pam Feld of Lake City, who joined the group a few years ago.
Organized in 1894, the Shakespeare Club holds the honor of being the second oldest club in Lake City. It was organized by four young women interested in their social and intellectual advancement. Programs were arranged to study the lives and works of famous authors, although the greater part of each year was devoted to the works of Shakespeare. Later, the programs were diversified to include the study of music and the arts, as well as the cultures of Europe and South America.
During World War 1, Shakespeare Club members held benefit teas and auctions to raise money for the Red Cross. In the 1920s, a three-day celebration was held to commemorate the club’s silver anniversary. Parties, picnics, and a presentation of a picture to the library were part of the festivities. “The Shakespeare Club is famous for doing things right,” quoted the Lake City Graphic newspaper in 1923.
Through the years, club members have been instrumental in supporting the progress of schools and the local library, as well as civic improvements. As it has for years, the group continues to meet in members’ homes, and each meeting includes a program or special activity and ends with a luncheon.
“I like meeting in people’s homes,” said Pat Albright of Lake City. “It’s a comfortable feeling where we can be ourselves and enjoy each other’s company.”
Members of Lake City’s Shakespeare Club enjoy homemade food and lots of laughs during this holiday celebration at Jan McClue’s home.
This also appeals to Jan McClue, who hosted the group’s 2016 Christmas party at her home near Lanesboro. “I like that we’re a group for fun, and I enjoy the interesting outings we go on around the area.”
One of the group’s favorite destinations is Studio Fusion in Fort Dodge, where members design their own glass picture frames, dishes, jewelry and more. No matter where they meet, however, snacks and homemade treats are always on the agenda. “Good food has always been part of Shakespeare Club, and I think it’s neat the club has lasted all these years,” Dougherty said. “Our motto could be, ‘We don’t meet if we don’t eat.’”
Darcy’s Corn Tortellini
Healthy Tortellini Corn Chowder
Smoky bacon combines with tender cheese tortellini for a creamy and comforting take on the usual corn chowder, which is one of my favorite soup recipes. I served it at the Shakespeare Club’s 2016 Christmas party at Jan McClue’s home near Lanesboro.
5 slices bacon
1 large onion, chopped
2 ribs celery, chopped
1 cup red, orange, yellow peppers, diced
2 cups fresh, canned or frozen corn kernels (about one and a half cans of canned corn)
2 cups chicken broth
1 cup sliced carrots
⅓ c unbleached or all-purpose flour or Wondra flour
3 cups 1% milk
⅓ cup chopped fresh basil, or 1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon fresh ground pepper
8 ounces low-fat fresh or frozen cheese tortellini, cooked and drained
1 cup frozen green beans
1 to 2 cups diced ham, optional
Set a Dutch oven over medium heat. Add the bacon. Cook for 1 minute, or until it releases some of its moisture. Add the onion, celery, and bell peppers. Cook for 5 minutes, or until the vegetables are soft. Add the corn, broth and carrots. Bring to a boil over high heat. Reduce the heat to medium. Simmer for 15 minutes.
Place the flour in a medium bowl. Gradually add the milk, whisking until smooth. Pour mixture into the Dutch oven. Stir until well-blended. Add the basil, salt and pepper. Cook, stirring occasionally, for 3 minutes, or until the soup thickens. Add the tortellini, green beans and ham, if desired. Cook for 2 minutes, or until heated through.
Jan McClue’s Beef Dill Dip
Beef Dill Dip
This tasty dip from Jan McClue is simple to make and can be served with bagel wedges or crackers.
1 16-ounce carton sour cream
2 tablespoons parsley
2 teaspoons Accent seasoning
2 packages dried beef, chopped
1 1 / 2 cup Miracle Whip
2 teaspoons dill weed
1 medium onion, finely chopped
Mix all ingredients together. Serve with crackers or bagel wedges.
Cheesy Artichoke Dip
This three-ingredient appetizer from Jan Dougherty of Lake City takes only minutes to make.
1 package cream cheese
1 can artichoke hearts, drained
2 cups shredded mozzarella cheese
Combine all ingredients. Bake at 350 degrees, or until top of the dip lightly browns.
Celebration Slush is oh-so-tasty!
Celebration Slush
This simple slush from Jan McClue, a Shakespeare Club member who lives on a farm near Lanesboro, makes any party more festive.
12 ounces frozen lemonade
12 ounces frozen limeade
1 1 /2 quarts cranberry-apple juice
1 / 2 cup granulated sugar
2 cups strawberry schnapps
2 cups water
Combine all ingredients and freeze in a plastic container, like an ice cream bucket. To serve, add a splash of lemon-lime soda pop, raspberry vodka or strawberry daiquiri.
Taco Soup
This flavorful soup from Marie Schwarm of Lake City is sure to please on a cold winter day.
1 pound of ground beef (cooked and drained)
1 can of corn 1 can great northern beans
1 can black beans
1 can red beans
1 medium size can of diced tomatoes
1 packet of Hidden Valley dressing mix
1 packet of taco seasoning
1 cup of water
Tortilla chips
Sour cream
Shredded cheese
Combine all ingredients in crockpot (do not drain the beans) except tortilla chips, sour cream and cheese. Cook on low for 6 to 8 hours. Serve with chips, sour cream and cheese. To spice up the soup, add a small can of diced green peppers.
Chili Bean Salad
This fresh, healthy recipe comes from Sharon Richardson of Lake City.
1 15-ounce can chili beans, heated Chopped tomatoes
Fresh spinach or lettuce, chopped
Corn chips
Make a bed of fresh spinach or chopped lettuce on plate. Top with chopped tomatoes and chili beans that have been heated. Top with crushed corn chips.
This luscious, rich dessert is a sweet symphony of creamy goodness.
Peanut Butter Dessert
This creamy, sweet Peanut Butter Dessert from Shakespeare Club member Pam Feld of Lake City offers an enticing ending for any meal.
For the crust:
1 cup finely-chopped cashews
1 cup all-purpose flour
1 / 2 cup butter
Cream cashews, flour and butter together. Press mixture into baking pan. Bake at 350 degrees for 25 to 28 minutes.
First layer of filling:
8 ounces cream cheese
1 / 3 cup creamy peanut butter
1 cup powdered sugar
1 cup whipped cream topping
Combine cream cheese, peanut butter, powdered sugar and whipped cream topping. Spread over cooled crust.
Second layer of filling:
2 2 / 3 cups milk
1 package chocolate instant pudding
1 package vanilla instant pudding
Combine milk and the two pudding mixes. Chill in refrigerator. When set, layer mixture on top of peanut butter layer.
Top dessert with whipped cream topping and pieces of chopped candy bars. Butterfinger and Heath work well.
Savor more Iowa food history
Want more great recipes and Iowa food stories? 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 2017 Darcy Maulsby & Co.
High-Octane Achiever: Ethanol Fuels New Driver Tiffany Poen
Most of us can vividly remember getting our driver’s license and our first car—our first taste of independence and grown-up responsibility. Fuzzier, however, is our first solo trip to fill up at the pump and the likely confusing choice we made purchasing gas. Not for Tiffany Poen, a new driver (and my awesome neighbor!) who is deliberate with her fuel choice.
Ethanol fuels her new adventure and, just like the truck she inherited from her grandfather, the choice was a matter of passing down a family tradition.
Tiffany Poen from Lake City, Iowa, is a proud South Central Calhoun FFA member and ethanol supporter.
“I really looked forward to getting my license and inheriting my grandpa Bob’s truck,” said Poen, 17, a high school junior from Lake City, Iowa. “This truck is special because my grandma Betty used to ride in it before she passed away in 2013 from complications of cancer.”
Family is important to Poen, who credits her grandfather, mom, and dad for teaching her to drive on the gravel roads near her family’s farm. After completing a driver’s education course, Poen was excited to receive her official driver’s license, which has opened up a new world of possibilities.
“I can go where I want,” said Poen, a high school basketball cheerleader and dancer who drives to practices at the local dance studio and joins friends at the community-owned movie theater where she volunteers.
No matter where she’s headed, there are three big reasons why Poen fills her flex-fuel truck with E85 (a blend of 85 percent ethanol):
1. E85 is a family tradition. Poen is the fifth generation of her family to farm. Her family raises corn that’s converted into ethanol. “My family only uses ethanol,” explained Poen, who plans to study agricultural business at Iowa State University and wants to pursue an ag sales career. “We’re proud that it’s a homegrown fuel that supports America’s farmers.”
2. E85 is eco-friendly. As a member of the South Central Calhoun FFA, Poen is growing her knowledge of agriculture while expanding her leadership skills. “Farming is focused on preserving our natural resources. I like how E85 is a clean energy source that helps protect the environment.”
3. E85 is easy on the wallet. When you’re a student, you have to make your money count. Poen appreciates how E85 and other ethanol blends are budget-friendly. “I want to make the best choices, and that includes E85.”
It was so much fun to interview Tiffany for this article, which appeared in the Winter 2017 issue of American Ethanol magazine, which is distributed nationwide. As you can see, even one of the Poen’s kittens got in on the act!
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Growing with Grow: Iowa 4-H Leader Guides 100-Year-Old 4-H Club for 50 Years
With more than 50 years of experience leading the century-old Sugar Grove Sunshine 4-H Club in Dallas County, Iowa, Lorna Grow knows what it takes to help kids succeed. It doesn’t mean giving everyone a participation ribbon.
Lorna Grow has led the Sugar Grove Sunshine 4-H Club near Dallas Center, Iowa, since 1966.
“You gain confidence when you achieve,” said Grow, 84, a retired teacher who has guided Sugar Grove Sunshine 4-Hers since 1966 when her oldest daughter, Glenace, joined the club. “I expect high-quality work from my 4-H kids, and I coach them to help them learn.”
With her high-energy style, quick smile and lively personality, Grow is a hands-on instructor, whether she’s helping the kids refinish furniture, re-cane vintage chairs, bake a pie from scratch, sew on a button, hem pants, sew flannel-lined, zippered gun cases or complete basic home repairs like fixing a hole in the wall. While she coordinates 30- to 45-minute educational workshops that are held during the club’s meetings on the first Monday evening of the month, Grow doesn’t stop there.
“Because I’m retired, I can devote additional time for extra activities,” said Grow, a great-grandmother who marches in local parades with her 4-Hers, helps her club sponsor a county-wide cooking challenge for 4-Hers and their friends, inspires 4-Hers in design-a-room competitions, works with them throughout the Dallas County Fair and supports them at the Iowa State Fair.
Whenever there’s a local 4-H activity going on, Grow is there, said Aleta Cochran, county youth coordinator for Dallas County Extension. “The kids love Lorna. She always supports the kids, listens to them, encourages them and helps them grow.”
Refinishing furniture and chair caning offer Sugar Grove Sunshine 4-H Club members like Isabel Simpson the chance to learn skills they may not learn anywhere else.
A century of believing, a future of achieving
Grow has been involved with 4-H since 1943, when she joined the Union Lassies 4-H Club in Indianola. The all-girls club followed the traditional three-year program rotation of food, clothing and home improvement.
The club that Grow would become most affiliated with, however, is the Sugar Grove Sunshine 4-H Club in Dallas County. This group dates back to 1917, when a 4-H club led by Mrs. A.J. (Mary) Hayes was founded at Sugar Grove No. 9, a one-room country school near Dallas Center. This 4-H sewing club had 10 members, met weekly and wore blue uniforms with white caps. The entire club traveled to the Iowa State Fair by car (quite an outing in those days) and marched in the state fair parade behind the 168th Infantry.
The club evolved in 1922 into the Oblegro (Observe, Learn, Grow) Club. After an A.B.C. Club was organized in 1929, the two clubs joined and eventually became the Sugar Grove Sunshine 4-H Club, named after the local township. From 1918 through about 1965, the Dallas County Farm Bureau sponsored local 4-H clubs, which were separated into girls’ clubs and boys’ clubs.
“We are the oldest documented 4-H club in Dallas County,” said Grow, who added that 4-H clubs began to integrate in the 1990s. “I think the club’s founders would be surprised their group is still going all these years later when so many other 4-H clubs have died out.”
Sugar Grove Sunshine 4-H Club members, 1966-67
Today, the Sugar Grove Sunshine 4-H Club includes 42 boys and girls in grades 4 through 12 from Dallas Center, Adel, Van Meter, DeSoto, Perry, Grimes, Johnston and Urbandale. While it can be challenging for kids to find time for 4-H, due to busy schedules packed with sports, dance lessons and more, Grow refuses to schedule meetings on Sundays. “That’s family time,” she said.
Families are the key to success with any 4-H activity, she added. “I have wonderful 4-H kids because I have wonderful parents who care about their kids.”
Learning skills for life
These parents value the life lessons that 4-H teaches, including decision-making skills, goal setting, leadership and teamwork. To enhance the learning, Grow assigns older 4-Hers to help mentor younger club members.
Members of the Sugar Grove Sunshine 4-H Club, along with club leader Lorna Grow, represented 4-H in this 2015 parade.
The Sugar Grove Sunshine 4-H members have also gained a new appreciation for history by helping plan the club’s 100-year-anniversary celebration, which was held Sept. 24, 2016, at the iconic Lake Robbins Ballroom near Woodward.
During the program, club members performed some of the songs that earlier generations of 4-Hers enjoyed from the 4-H Song Book. “The emphasis on music back then reflected people’s desire to get more culture into the rural areas,” said Grow, who added that the Adel Live Wires 4-H Club had an orchestra at one time.
Club members also researched local 4-H club record books dating back to the 1930s, when club projects included altering dress patterns and answering roll-call questions like “my favorite radio program.” Club members also scanned photos of previous generations of 4-Hers, including a group of girls showing off their baked goods for the 1934 Achievement Day. “Back then, you had to go through Achievement Day to have your project qualify for the Dallas County Fair,” Grow said.
While those early 4-H members used to meet in club members’ homes, today’s Sugar Grove Sunshine 4-H members meet in the basement of the Dallas Center Church of the Brethren. They also gather once a year at the Dallas Center-Grimes school to cook a meal and host an appreciation dinner for parents and guests. “We’ve served everything from Mexican to Chinese and prepare a four-course meal, including appetizers,” Grow said.
The learning opportunities that Grow offers 4-Hers are exceptional, emphasized Cochran with Dallas County Extension. “Lorna has done so much for 4-H. A volunteer like her is priceless.”
Grow said she’ll continue to serve as a club leader until she’s no longer effective. “Why do I keep doing this? Because I’m having fun. I love watching these kids grow and develop skills that will benefit them throughout their life.”
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Members of the Sugar Grove Sunshine 4-H Club, like Jacob Storey, enjoy hands-on learning for pie baking and other skills.
Celebrating New Year’s Eve in Style at a Classic Iowa Ballroom
There was a time when THE hottest place to be for New Year’s Eve was at one of Iowa’s ballrooms, which could be found across the state in cities, small towns and even in the country. While most of these iconic places are gone, Lake Robbins south of Woodward carries on a proud Dallas County tradition since 1931.
Here’s a glimpse of what makes Lake Robbins such a remarkable piece of Iowa history (photos courtesy Lake Robbins Ballroom):
Ringing in the New Year. The legendary Lake Robbins Ballroom opened Nov. 11, 1931, and soon became one of the hottest entertainment venues in Dallas County. With its 10,000-square-foot white oak dance floor (which is still in place), spacious interior and music from popular dance bands of the day, the ballroom became a destination. The photo at the top of this blog post which shows people dancing was likely taken on New Year’s Eve, circa 1933. Notice what appears to be confetti on the dance floor.
The beginnings of Lake Robbins. Located southwest of Woodward, Lake Robbins started as a natural pond. In the 1920s, Riley Robbins and his son, Mervin, built a man-made lake dredged out by teams of horses. Robbins built an eight-sided cabin with a boardwalk to the edge of the area that would become the famous Lake Robbins Ballroom. A drought in 1936 decimated the lake, which was not rebuilt.
One of Iowa’s last ballrooms. Lake Robbins has always been in the country, and there’s only one way to get there—an unpaved country road. While the ballroom has always had a simple exterior, the magic occurs inside. Through the years, countless married couples first met at Lake Robbins. While many Iowa towns used to have ballrooms, Lake Robbins is one of the few that remains.
Soon-to-be-married dance champions. While they were not yet married when this photo was taken in 1938, Jacob Cushing of Adel and his future bride, Florence, won a dance contest at Lake Robbins Ballroom. The event was sponsored by Chaplin Gas & Oil. This photo was taken by Edmondson Studio in Perry.
Celebrating the good times. Young people from Dallas County and beyond flocked to Lake Robbins Ballroom, which was one of the few places in the country that had electricity in the early 1930s. Some say future president Ronald “Dutch” Reagan patronized the ballroom when he was a broadcaster at WHO Radio in Des Moines. Lake Robbins was inducted into the Iowa Rock & Roll Music Association in 2007.
Let’s have a party! While some Lake Robbins performers slipped into obscurity, others became stars. Herbie Kay’s orchestra from Chicago that played opening night in 1931 featured 17-year-old vocalist Dorothy Lamour. In 1936, Lamour moved to Hollywood and made a series of successful comedies starring Bing Crosby and Bob Hope. Another Lake Robbins singer, Perry Como, had huge hits in the 1950s with “Magic Moments” and “Catch a Falling Star.”
Kip Shannon’s 80+-year career. While she didn’t work on the opening night (Nov. 11, 1931), 23-year-old Coloma “Kip” Shannon stopped by the new Lake Robbins Balloom with her family. She got a job selling tickets there soon after and also handled practically every job at the ballroom during her career, which spanned nearly 80 years at Lake Robbins. Kip died at age 105 in 2014.
Today, owner Lyn Wilkinson carries on the Lake Robbins Ballroom Iowa legacy, caring for the beloved ballroom that she has owned since 1993. Stop by this remarkable venue for an evening of music, dancing and an unforgettable piece of Iowa history.
Want more Iowa culture and history? Lake Robbins Ballroom will be featured in my upcoming book, Dallas County, a pictorial history from Arcadia Publishing, which will be released in the summer of 2017. In the meantime, check out my top-selling “Calhoun County” book, which showcases the history of small-town and rural Iowa, as well as my “Culinary History of Iowa” book from The History Press. Order your signed copy today!
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Adel Barn Accents Penoach Winery in Iowa
It started as a dairy barn in the 1920s on a farm north of Adel. By the mid-1990s, the farm was gone but the barn remained part of an acreage surrounded by new housing developments. In 2006, the barn became the hub of Penoach Winery and remains a big draw at this central Iowa destination.
“I like the fact that the barn is rustic and has lasted all these years,” said Joanie Olson, who runs Penoach Winery with her husband, Stan. “Our customers also love the old barn.”
The clay-tile barn was built on the H.B. Kinnick farm north of Adel to house dairy cattle. It was likely constructed with clay-tile blocks made in Adel. Olson recently met an 89-year-old gentleman from Arizona who is related to the Kinnick family and grew up on the farm.
“His father lost the farm during the Great Depression of the 1930s,” Olson said. “This man recalled sitting on the back porch and crying during the farm auction.”
Stan Olson and his wife, Joanie, run Penoach Winery in this historic barn at their acreage north of Adel, Iowa.
In 1960, Olson’s parents, Paul and Mildred Hufferd, purchased the 240-acre farm, where they raised crops, cattle and hogs. Olson moved back to her family’s farm around 1980-81 with her husband, Stan, who had grown up on a farm near Lake Mills. The couple farmed for about 15 years. “My dad raised pigs in the barn, and then Stan did, too,” Olson said.
Although Stan began selling insurance after he quit farming, he never lost his passion for agriculture. “Stan missed growing things, so he planted 50 grape plants in 1999,” Olson said. In 2000, the Olsons started a grape nursery to supply grape vines to wineries that were taking root across Iowa.
Within a few years, the Olsons decided to start their own vineyard and winery. Penoach Winery, which reflects Adel’s original name, opened in 2006. Today, the operation includes 4 acres of grapes behind the barn, not far from areas once covered by cornfields and a hog lot.
“The barn was in pretty good shape when we started remodeling it for the winery,” Olson said. “We worked from top to bottom, starting with cleaning out the hay and pressure washing the barn.”
The transformation also included new floors, electrical wiring, plumbing, windows, doors and a covered patio on the south side of the barn. “Stan did most of the work,” Olson added.
Penoach Winery offers a variety of Iowa wines produced from grapes grown on the Olson’s acreage north of Adel, Iowa.
While couple installed their wine-making equipment in the back of the barn, the space wasn’t quite large enough. About four years ago, the couple moved this equipment to a nearby shed and transformed the back room of the barn into a gathering space, complete with comfortable chairs. In the adjoining room, guests can browse the gift shop, which showcases 18 varieties of wine made at Penoach Winery.
“We enjoy meeting lots of people who visit our winery,” Olson said. “We’re glad we can share our barn with them.”
Want more Iowa culture and history? The barn at Penoach Winery will be featured in my upcoming book, Dallas County, a pictorial history from Arcadia Publishing, which will be released in the summer of 2017. In the meantime, check out my top-selling “Calhoun County” book, which showcases the history of small-town and rural Iowa, as well as my “Culinary History of Iowa” book from The History Press. Order your signed copy today!
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
The interior of this former dairy barn is now an inviting, relaxing place to sample Iowa wines.