New Experiences Are Life’s Special Ingredients for Vosikas

Mark and Heidi Vosika have the same approach to food and travel. Old favorites are great, but variety adds spice.

“We enjoy traveling and experiencing different cultures and landscapes. We love watching the scenery change as we drive, and of course, Mark likes seeing the different crops that are grown,” says Heidi. She and her husband, Mark, live on a farm near the West Central Iowa town of Pocahontas. Mark’s brother, Mike, also is a partner in the farming operation. Heidi is registered nurse who spent about a decade working in long-term care, home health and hospice before switching to utilization review. Mark is a Latham Hi-Tech Seed Dealer and is passionate about helping his customers reach their goals.

A few of the Vosika’s favorite places include Rocky Mountain National Park, Yellowstone and the Grand Tetons. They also enjoy Michigan’s Upper Peninsula and Mackinac Island. Heidi says, “We had so much fun exploring Arches National Park and JEEPing in Canyonlands that we’d love to visit Utah again.”

As much as the Vosikas savor fresh scenery and adventure, one of their favorite views is the Iowa landscape. Mark and Heidi feel blessed to have raised their family in the same home where Mark was raised. Their oldest daughter, Madi, works for a manufacturing company in Pocahontas. Their youngest daughter, Jessica, lives in Pocahontas and works on a calf operation. She also grows corn and soybeans on 80 acres she rents from her uncle Mike.

“What I like the most about living here is that our kids got experiences they wouldn’t otherwise have. They saw the long hours that go into farming, and how dedicated their dad is to the operation. They learned about farm safety, and they learned to accept more responsibility at a younger age,” says Heidi, who grew up in town and now prizes the privacy of country living.


Mark Vosika from Pocahontas, Iowa

Mark is a township trustee for Sherman Township. He also serves as a director for Pocahontas County Corn Growers. As a trained diesel mechanic, Mark proudly promotes biodiesel to increase lubricity and longevity of engines. As a soybean and corn farmer, he says it just makes sense to use homegrown fuel.

Here’s a favorite recipe that helps the family fuel up for the fresh air and hard work of the farm.

Almond Bars


  • 1 C butter
  • 2 C flour
  • 3/4 C powdered sugar
  • 1/4 tsp. salt
  • 8 oz. cream cheese
  • 2 eggs
  • 1/2 C regular sugar
  • 1½ tsp. almond extract
  • 1½ C powdered sugar
  • 1/4 C softened butter
  • 1 Tbsp. Milk
  • 1 tsp. Almond extract


Crust: Mix first four ingredients until crumbly. Pat into 9 x 13 inch pan. Bake for 20-25 minutes at 350 degrees F.

Filling: Mix next four ingredients until smooth and pour over warm crust. Bake 15-20 minutes at 350 degrees F.

Frosting: Mix last four ingredients and spread over cooled bars. Bars will cut easier if cooled in the refrigerator first.