A big part of agriculture is the reality that Mother Nature holds an incredible amount of the possibility of success or failure in the palm of her hand. Unfortunately, this year “flooding” has been the word of the season for many in the Midwest.
Just over a month ago the Army Corps of Engineers broke a levee to relieve flooding problems in Cairo, Illinois, and more than 200 square miles of Missouri farmland were submerged in the onslaught of rising waters.
This week residents in South Dakota, Iowa and Nebraska have been evacuating their homes and businesses as the swollen Missouri River continued to rise. Residents close to the Missouri are expected to get four to six feet of water in their homes.
True to the American spirit, hundreds of volunteers are working to minimize expected damage by providing materials and time stacking sandbags to hold waters back. We couldn’t help but join the volunteer effort when we heard about our customers’ and their families who are being affected. Yesterday, our Latham truck drivers and local sales manager drove mini bulk seed bags to South St. Sioux to be used as sandbags.
Our thoughts and prayers are with all of the families and communities affected by flooding this season. Red Cross is working to provide volunteers and funding to those areas affected by flooding. Click here if you would like to donate.
Fresh Milk, Squeezed Daily by this 5th Generation Farmer
Joel and Mindy Meier with their children: Morgan (10), Jason (8) and Mallery (5)
Joel Meier’s passion for teaching is evident whether he’s hosting a group of elementary students on his family’s dairy farm or coaching one of his kids’ sports teams. This fifth generation Iowa dairy farmer feels fortunate to have the opportunity to raise his family on the same farm where his father was raised.
“I started milking cows before I started school,” says Joel, with a smile on his face. “I always wanted to be where my dad was, so I spent a lot of time outside or in the dairy parlor with him.”
Joel’s involvement on the farm increased as he grew older. At 10 years old, Joel was responsible for feeding veal calves. Using a feeding system designed and patented by his grandfather, Joel fed the calves twice a day. The bagged milk replacer was mixed in an old bulk tank and then pumped through a hose into pails.
Joel Meier (at right) is pictured with his grandfather, Martin; father, Brad; and son, Jason.
Martin Meier, Joel’s grandfather, was the first person to raise veal calves in Iowa. He raised 400 head at a time for 16 weeks until they reached 350 to 400 pounds for the Kosher market in Dubuque, Iowa. The Meiers raised 22,000 head of veal calves before the ‘80s Ag Crisis hit. Despite the extremely challenging conditions at the time, the Meier family was able to hold onto its main dairy operation and 500 acres of farmland.
Although Joel continued to help with the family’s row crop and dairy operations throughout high school, he also made time for sports. He was a four-year letter winner in both basketball and football. Along with being selected 1st Team All-Conference in both sports, he was also selected All-State twice in basketball. His love of the games prompted him to major in Education and earn a coaching certificate. Joel earned his degree from Buena Vista on the campus of North Iowa Area Community College (NIACC) in Mason City. Because he attended classes close to home, Joel was able to remain active in his family’s dairy operation.
“In 1993, I started getting part of the milk check and building my own herd,” said Joel. “When my grandpa retired in 2001 and moved to town, I became more involved with the dairy. Then my wife, Mindy, and I moved to the home farm.” In addition to the dairy, Joel and his parents have a wean-to-finish hog operation. They also raise corn, soybeans and alfalfa together.
Today Joel and Mindy make their home in rural Cerro Gordo County with their three children. Their oldest daughter, Morgan, is 10 years old. As a first-year 4-H member, she plans to show three calves at this summer’s county fair. Their son, Jason, is 8, and their youngest daughter, Mallery, is 5. Joel has coached both Morgan’s and Jason’s flag football teams, Morgan’s basketball team and is busy this summer coaching Jason’s baseball team.
It’s only a natural for the Meiers to be advocates for dairy consumption. They’ve hosted dairy farm tours for each of their kids’ classes and have also sponsored the local Girl Scout troop to earn the Dairy Delights badge, which involved learning about dairy cows and making foods that are made from milk. The Scouts churned butter and made ice cream in a bag, so we thought it would be fitting to share this recipe during June Dairy month. Also included below is one of Joel’s favorite dairy recipes for Strawberry Pizza.
What’s your favorite way to enjoy dairy?
Ice Cream in a Bag
Ingredients:
1 T. sugar
½ c. Half & Half
¼ tsp. vanilla
6 T. rock salt
1 pint-size Ziploc plastic freezer bag
1 gallon-size Ziploc plastic freezer bag
How to make it:
Fill the large bag half full of ice and add the rock salt. Seal the bag.
Put milk, vanilla and sugar into the small bag and seal it.
Place the small bag inside of the large one and seal again carefully.
Shake or squeeze until mixture is ice cream, about 5 minutes. The trick is to keep the mixture moving so it becomes ice cream.
Wipe off top of the small bag, then open carefully and enjoy!
The application of micronutrients during early crop growth stages can result in some yield increase. That’s why we recommend tissue testing for farmers, who are interested in pushing their yield goals.
When combined with soil testing and yield data, tissue sampling gives us a more complete picture of what nutrients the plant is using and where deficiencies exist. It’s a “real time” look at what nutrient levels are within a plant. Tissue testing is a very useful tool to determine macronutrient uptake including Nitrogen (N), Phosphorus (P) and Potash (K). It also helps determine micro-nutrient uptake including Zinc (Zn), Boron (B), Sulfur (S), Maganese (Mn), Copper (Cu) and Iron (Fe).
Tissue sampling can be done at any stage, however, we recommend testing at these three times during the growing season:
Corn: V4-V6, V14 to tassel, and R2
Soybeans: V3, R1, and Pod Fill
For more information about tissue testing, contact the trusted professionals associated with Latham Hi‑Tech Seeds. Call 1.877.GO.LATHAM (1.877.465.2842) today to get yours scheduled!
In a recent Wallaces Farmer article, Sukup Manufacturing of Sheffield, Iowa, was recognized as an official sponsor of the 100 Firestone Indy Lights Race at the Iowa Speedway to be held June 25, 2011. They have also partnered with ISU and the Farm Progress Show to sponsor the ISU Racecar. This new partnership with ISU, NASCAR and the Iowa Speedway is designed to promote the use of ethanol-based blended fuel and the renewable fuels industry.
This year NASCAR started fueling its stock cars with a blend of 15% ethanol made from corn grown by American farmers. This month’s races at Iowa Speedway marked the first time NASCAR’s ethanol-fueled cars raced in Iowa.
The Chevrolet pictured here, with number 85 on the sides, was driven Saturday, May 21, by Tanner Whitten in the NASCAR K&N Pro Series. It was a big weekend for the 18-year-old driver, who graduated from high school the next day, May 22.
ISU Racecar sponsored by the Farm Progress Show and Sukup Manufacturing
Eugene Sukup, founder of Sukup Manufacturing, spoke at a press conference held in Des Moines to promote the new project. He said, “Ethanol has been a real boost for Iowa and indeed Midwest agriculture. Iowa has done the groundwork in developing alternative energy and has done it very well. ISU is helping to further develop renewable fuels, the next generation of biofuels.”
He added, “Our business is making bins and equipment to store and handle grain, including corn that’s made into ethanol. The 41 ethanol plants we have in Iowa today, plus the rest of them in the U.S., have raised the price of corn and have helped boost U.S. farm income. The big thing we all need to do today is to help address the public’s understanding of the importance of biofuels and the need to continue to do research and development. Today’s corn ethanol is a much needed step to help bring us to the next generation of renewable fuels.”
Visit this link for coverage of a press conference held in Des Moines to promote this new biofuels promotion and for an interview with race car driver Tanner Whitten.
Beef Production Has Been This Family’s Tradition for Five Generations
Medberry’s Stone House
Nestled in the rolling hills and green pastures of Clayton County, Iowa, you’ll find Rob and Dawn Medberry’s generational home almost blending into its native landscape.
“The attractive old stone house, erected in 1860 of stone quarried on the farm, still stands staunch and strong. The tall barn, erected in 1864 with a hewn oak frame and stone foundation, stands straight with nary a sag in its roofline,” according to an article printed in a 1967 newspaper that Rob shared with me. More than four decades later, this report is still accurate.
The farmstead was built by James Kerr, who moved from his native Scotland to New York state as a young man. He worked as a bargeman on the Erie Canal before moving to Elgin, Ill., and taking a bride. The young, married couple moved 5 ½ miles north of Volga, Iowa, and stared acquiring farmland. Kerr bought this farm in 1856, just 10 years after Iowa gained its statehood. He was truly a Scottish pioneer, gaining notoriety for his registered Shorthorns and fine horses.
James Kerr’s son, John, took over the farm in 1908. John Kerr’s daughter, Agnes, married Perry Medberry and the young couple became the farm operators in 1924. Rob’s father, Glenn Medberry, was born on the farm and lived there until 1988.
Rob Medberry’s Latham Dealer Sign, with frame built by his son Max. A purple-ribbon award winning 4-H project!
Rob’s family is the fifth generation of Medberry’s to live in the beautifully crafted stone house. He and Dawn will celebrate their 23rd wedding anniversary on June 11. They’re also the proud parents of four very active children: son Max, 17, is just finishing his junior year of high school; 13-year-old daughter Madelin is a 7th grader; Maria, age 7, is finishing second grade; and daughter, Mayleigh, is three years old.
Activities on the farm keep the brood busy when school dismisses for the summer. From the time he was old enough to enroll in the program, Max has been active in 4-H. Last summer he earned a purple ribbon at the county fair for his woodworking project, which involved building a frame for his dad’s Latham dealer sign. This summer Max is showing a steer at the county fair, and Madelin is showing a heifer. Both of them have also entered a Pen of 3, which will be judged according to feed efficiency and cost of gain, as well as for amount of back fat and length of ribeye.
Rob Medberry and part of his cattle herd.
Raising beef is a natural in this part of the state, where pastureland and forage is abundant in the hillside. The Medberrys have 70 cow-calf pairs plus 110 feeder cattle. They also plant Latham® Hi‑Tech Hybrids and Soybeans.
Rob is in his first season as a Latham® dealer and says he’s enjoying it. “Nick Benson (Latham’s regional sales manager here and corn product specialist for the west) knows the products and is great at placing them in these soils,” says Rob. “I don’t have to worry about product performance because Latham has developed a reputation for quality. And, the people are just great to work with.”
With chores and field work, plus a household of busy children, the Medberrys rely on quick fixes and kid-friendly meals like this recipe for Sloppy Joes. It’s a crowd pleaser for all ages!
Cyclone Tailgate Tour Makes a Stop at Latham Hi‑Tech Seeds
Latham Hi‑Tech Seeds was proud to host a stop in Alexander for the Cyclone Tailgate Tour.
It was a pleasure for the Latham Hi‑Tech Seeds team to host Iowa States coaches on their “home turf” today when the Cyclone Tailgate Tour Bus rolled into Alexander, Iowa, about 3 p.m. About 50 fans – including Latham seed growers and customers – braved the rain and donned their Cardinal & Gold for a chance to meet with ISU’s renowned coaching staff.
Those representing the ISU Athletics Department today included: Head Football Coach, Paul Rhoads; Men’s Head Basketball Coach, Fred Hoiberg; Assistant Women’s Basketball Coach, Jodi Steyer; Head Wrestling Coach, Kevin Jackson; Head Golf Coach, Andrew Tank; and Head Volleyball Coach, Christy Johnson-Lynch; Athletic Director Jamie Pollard; and John Walters, radio play-by-play announcer of the Iowa State Cyclones.
John Latham, president of Latham Hi‑Tech Seeds, kicked off the tailgate by welcoming everyone and explaining his family’s Iowa State legacy. “I’m so proud to be part of a third generation, family-owned seed company. I’m equally as proud to be a third generation Iowa Stater,” he said.
John’s grandfather, Willard, and his twin brother, Wilbur, took turns working their way through college at Iowa State. One brother attended classes for a quarter while the other brother worked full time. Then they’d “switch places” each quarter until at last they had both graduated. Willard went home to farm and eventually started Latham Seed Company.
Latham Hi‑Tech Seeds continues our family’s tradition of supporting ISU. We’re proud to sponsor the Latham Locker Room Show, a post-game show where analysts, coaches and players share their thoughts about the game.
Today we had the pleasure of sharing our thoughts with ISU Athletic Department staff and fellow Iowa State fans. Thanks to everyone who came to Alexander for tailgating fun and games. In addition to a bean bag toss, today’s event featured tailgating fare such as decorated sugar cookies and chips with home-made dips. These dips are perfect for summer picnics, too!
Corn Dip
Ingredients
1 can yellow whole kernel corn
1 can white (sweet or shoepeg) corn
½ can ROTEL, or 1 can of Mexicorn
½ a medium-sized onion
4 oz. shredded pepper-jack cheese
½ bag Mexican blend cheese shredded
½ c. sour cream (may need more depending on consistency)
½ mayonnaise (may need more depending on consistency but add in equal parts to sour cream)
Grilling season is upon us, and there is no better place to enjoy a great steak than in Iowa! Iowa’s cattlemen are committed to providing wholesome, safe and delicious beef. With abundant feed, rolling hills and green pastures, Iowa is one of the premier beef-producing states in the country.
Beef puts the sizzle in summer by delivering great taste and nutrition. There are 29 lean cuts of beef each packed with 10 essential nutrients making beef one powerful protein. With so many lean cuts available – like traditional favorites such as T-Bone, Sirloin and Strip Steak – you may wonder how to choose which is best for you.
Learn about all the great beef options available from a Web tool called the Interactive Meat Case. Visit the homepage of IaBeef.org to learn more about the variety of nutritious and satisfying beef cuts, including cut descriptions, recipes and cooking tips.
Grilling is one of the healthiest ways to enjoy beef and it’s as easy as 1, 2, 3 — follow these grilling basics for great beef every time!
Step 1: Prepare gas or charcoal grill according to manufacturer’s directions for medium heat.
Quick tip: To estimate medium heat, cautiously hold the palm of your hand, at cooking height over the grill surface. Count the number of seconds you can hold your hand in that position; approximately 3 seconds is medium
Step 2: Remove beef from refrigerator and season with herbs or spices as desired. Place on cooking grid.
Quick tip: Marinades tenderize less tender and less expensive cuts of beef. Always marinate in the refrigerator. Less tender beef cuts from the round, flank and skirt should be marinated at least 6 hours – but no more than 24 hours – in a mixture containing an acidic ingredient or a natural tenderizing enzyme such as lime juice, Italian dressing or wine.
Step 3: Grill, turning occasionally to desired doneness. After cooking, season beef with salt, if desired.
Shannon Latham and WHO Radio’s Bob Quinn enjoyed taking part in the Iowa Burger Tour. They gave a “thumbs up” to the Gunder burger from the Irish Shanty in Gunder, Iowa.
Quick tip: Use long-handled tongs for turning steaks; a fork will pierce the beef causing loss of flavorful juices.
Quick tip: The best way to determine doneness is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature.
Aim for a reading between 145°F (medium rare) to 160°F (medium), which are the ideal temperatures for tender, juicy steaks
To avoid over cooking, remove steaks from grill when thermometer registers 10? below desired temperature as the steak will continue cooking when removed from the heat. After removal from grill allow steaks to ‘rest’ for several minutes before slicing.
Time guidelines are available relative to beef cut and thickness. Click here to view the chart.
Producer-directed and consumer-focused, the Iowa Beef Industry Council is funded by the $1-per-head beef checkoff. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand. For more information, visit www.iabeef.org.
Guest blog by Amanda Radke, BEEF Daily editor, and fifth-generation rancher from Mitchell, SD
After a long, cold winter and spring on the ranch, the sun is finally shining, the birds are chirping, the pastures are greening up, and I’m dusting off my running shoes to start training for an upcoming half-marathon this summer. May not only brings a change in weather and our spirits, but it’s also a time of celebration. Did you know May is Beef Month?
As a busy rancher, writer, blogger, speaker and wife, I believe in the power of protein found in beef to keep me strong, healthy and energized to conquer the things I need to accomplish throughout the day.
In honor of Beef Month, I hope you will try this family-favorite recipe, “Beef-Stuffed Peppers.” This is an oldie, but a goodie, found at BeefItsWhatsForDinner.com. The best part about this easy recipe is that it always wows a crowd and makes a bold statement when entertaining. Be inspired by this recipe and have a May fiesta to celebrate family, friends, healthy living and May Beef Month!
More about Amanda Radke:
When BEEF magazine decided to initiate BEEF Daily, an online roundup of beef-industry news and commentary presented each morning from Monday through Thursday, Amanda Radke was the logical choice to serve as its Editor.
She’s a fifth-generation rancher from Mitchell, SD, and a recent South Dakota State University graduate. She grew up on a family-owned Limousin seedstock operation in which she’s still very active.
At a young age, she already has a long record of advocacy for the U.S. beef industry. She’s the 2006 National FFA Extemporaneous Speaking champion, and the 2006 National Beef Ambassador. And she’s served previous internships with USDA’s Ag Marketing Service in Washington D.C, and the National Cattlemen’s Beef Association in Denver, Colo., in addition to an internship with BEEF magazine this in 2008.
Just how much of an advocate is she? You might ask. Perhaps you heard the story of a young FFA member who led a walkout of several thousand members from a Carrie Underwood concert a couple of summers ago in protest of the country singer’s anti-meat positions and association with the Humane Society of the U.S. That young person was Amanda.
On BEEF Daily, Amanda will be providing timely industry news each morning from Monday through Thursday, to which readers can comment; along with her blog chronicling her experiences and adventures as a young ag professional.
Guest blog by Teresa Falk, freelance writer
and creator of Rural Route Ramblings blog
Growing up on the farm I was surrounded by animals. As a young child the much bigger cows and bulls were intimidating at first, but I soon grew to love them. Helping dad feed the animals, spread straw or guard gates were part of our everyday chores on the farm. These chores taught us responsibility and the importance of working hard.
Every winter when the cows calved I would pick my favorite calves and give them special names. But deep down I knew not to get too attached to the calves because as my dad often reminded me – the cattle were not our pets. They were part of our livelihood. I was well aware that my favorite calf would eventually grow into a heifer and may end up on my dinner plate or someone else’s. And I was OK with that. I knew that the animals we raised on our farm would provide nutrition to others. I grew up eating beef and continue to because I know it’s part of a healthy diet.
I get my love of animals from my dad. For his recent 60th birthday we had a party on the farm where we served his own beef. As I told the guests, when you come to a beef cattle farm, you can expect to eat beef. My mom made this delicious recipe of Barbecued Beef served on a bun.
There’s an old adage that says, “The grass is always greener on the other side of the fence.” But as I rode in the buddy seat while Marc Johnson planted corn in a field overlooking his cow-calf pairs on pasture, his herd looked content.
It’s no wonder these cows are happy because life is good on this Ida County farm. The damp, cool days of April have turned into mild, sunny days in May. As a result, the conditions have been fit for calving. The Johnson’s first calf dropped April 2, and there were 53 calves on the ground four weeks later.
What a difference a few weeks make in the country! Although Marc got a later start planting than he had hoped, everything ran smoothly and he finished planting corn in record time. Marc was able to keep the planter rolling, thanks to help from family members. His brother-in-laws worked the ground ahead of him and delivered seed to the field.
Marc and Lorraine Johnson
Family ties are important to Marc, and that’s one of the reasons he enjoys working with a family-owned seed company. “I really like working with Latham because it’s a family-owned business. I can talk directly to the owners if I want,” he said. “And, I really enjoy working with my RSM, Bart Peterson. I call him up if I need something or have a problem, and he’s always there for me.”
Marc says he achieved some of the best yields ever in 2010 with his Latham® seed products, and that says a lot. He’s been planting Latham brand soybeans since 1980 and has planted Latham Hi‑Tech Hybrids for five years. With Latham genetics combined with traits like Genuity® VT3 PRO and Genuity Roundup® Ready 2 Yield Soybeans, Marc is looking forward to seeing the results from the 2011 harvest season.
Marc Johnson fills his planter with Latham brand seed
This year’s spring planting and fall harvest seasons will be especially busy for the Johnsons. Of course, life on the farm keeps them busy. Lorraine also coordinates the school-to-career program at the OA-BCIG High School, where she works with local businesses and places students for internships as they earn elective credits.
In their spare time, Marc and Lorraine are helping with wedding plans. Their youngest son, 25-year-old Jason, is getting married over Memorial Day weekend. Their oldest son, 26-year-old Jerrod, will get married in October. Of course, beef is on the newlyweds’ menu!
The Johnsons enjoy beef as the main course or as appetizers. Marc particularly likes Lorraine’s Pickle Beef Dip on crackers. He says it makes a great snack after a long, hot day in the field.
Lorraine’s recipe appears below, just in time to celebrate May Beef Month and to enjoy Memorial Day picnics. I’ve also included a beef dip recipe that I found online and have been waiting to try. Perhaps I can whip up both of these recipes during the upcoming holiday weekend, so we can snack on beef dip while our steaks cook on the grill. I can’t think of a better way for my family to kick off the unofficial start of summer!
What’s your family’s favorite way to enjoy beef in the summertime?
Chipped Beef & Cream Cheese Dip
Ingredients:
1, 8-oz. package cream cheese (softened)
2 T milk
1 package smoked beef – chopped fine
2 T dried onion flakes
2 T chopped green bell pepper
½ cup sour cream
¼ cup chopped pecans
Directions:
Blend all ingredients, except pecans, together with mixer.
Put mixture in casserole dish and cover with the pecans.
