Guest blog by Darcy Maulsby

Blame it all on her roots. Not only did Melanie (Wagner) Edge show up in boots, but she’s kicking things up a notch, thanks to 4-H, her family’s western store and a new line of custom-designed cowboy boots.

“Our roots are in the western and rural lifestyle, which is the heritage of America,” said Edge, a Franklin County native whose family runs the Western Edge, Ltd. in Humboldt and Ames. “4-H is also an important part of who we are.”

While the Western Edge has long been known for its stylish apparel and hats, along with tack, saddles and more, the business has expanded into custom-designed boots for men, women and children. Edge, her son, Clay, and daughter, Jessica, travel to Dallas, Texas, once or twice a year to work with the Ferrini boot company to create original designs.

“You can get boots at the Western Edge that you can’t get anywhere else in the nation,” said Edge, who has had other companies approach her about designing boots for them, too.

The creativity required to create unique cowboy boots also helps Edge design eye-catching displays in her family’s stores. She credits 4-H with helping her develop this expertise, along with many other life skills, thanks to her involvement in horse and sheep projects, horse judging, home improvement and clothing exhibits and citizenship projects.

“4-H taught me how to become more creative, set goals, work hard and communicate effectively,” said Edge, a former member of the Reeves Rosettes 4-H Club in Franklin County. “I use these skills in all sorts of ways, including reading my own radio commercials that are broadcast on Des Moines radio stations.”

Growing up country
When Edge was growing up on a farm near Hampton in the 1970s, more than 700 kids participated in 4-H throughout Franklin County. “If you were a farm kid, joining 4-H is just what you did,” said Edge, a 1976 graduate of Hampton High School. “It was fun and offered a good way to meet friends.”

Edge also kept busy helping part-time at Wagner’s Western Store, which her grandparents, Glee and Thelma Wagner, ran for decades in Hampton. One of her favorite jobs was selling the store’s merchandise at the Iowa State Fair.

“I’ve worked at the state fair since I was nine years old, and I still love going there,” said Edge, who opened her own western store after graduating from Iowa State University, marrying her husband, David, and starting a family.

The business started in the 1980s in a farmhouse on the Edge family’s property, with tack and saddles displayed on the porch, gift items in the kitchen, boots in the family room, clothing in the dining room, kids’ toys in the bathroom and more merchandise upstairs. “The business was successful and we wanted to help it grow, so we decided to create a destination store,” Edge said.

The Edge family built their Western Edge shop southwest of Humboldt. They opened a second store near Ames about 10 years ago. When people walk in either store, they are wowed by the selection of merchandise, along with the big sales. “While I didn’t necessarily dream of running a store, it has been a great opportunity to work with my family and many long-time employees,” Edge said.

Giving back to the community
Edge and her husband also made sure their three children had the opportunity to participate in 4-H as the kids were growing up. Cole, a steer wrestler who competes on the Professional Rodeo Cowboys Association circuit, credits 4-H with teaching him a solid work ethic. Clay appreciated the opportunity to learn responsibility and accurate recordkeeping at a young age. Jessica, who was shy by nature, says 4-H helped her develop her leadership and communication skills.

Today, the next generation of the Edge family is involved in 4-H, since the Edge’s grandson, Kaden, participates in Clover Kids. The Western Edge has also launched a new initiative to help young people succeed in 4-H, FFA and rodeo. Talented youth are encouraged to apply to join the “We Team” and receive discounted merchandise from the Western Edge.

“We know it takes a lot of time and resources to be involved in these programs, so we want to help,” Edge said. “It’s important to give back to the community.”

Farmer’s Delight offers a meal in minutes
Since Edge not only gives back to the community but travels extensively for her business, she relies on fast, easy meals to serve her family when she’s home. Her Farmer’s Delight recipe fits the bill.

Sharing the story share of beef with consumers and educating youth about the beef industry are the two things Kelli Loos enjoyed most about serving as Vice President and then two years as President of the Nebraska Cattlewomen.

“I am passionate about sharing the ag story with consumers and other mothers because people aren’t sure where to get the truth,” says Kelli. “The most important thing consumers need to know about the food we raise is that we proudly feed that same food to our own kids. What parent would jeopardize the health of safety of their child by giving them food that wasn’t safe?”

A fifth generation Central Nebraska farmer, Kelli grew up on a diversified family farm just 15 miles from where she and her husband now live with their three daughters. Her parents still farm and raise cattle where Kelli and her five siblings were raised. Kelli and her siblings were involved with sheep production, helped in the hay field, walked soybeans and chopped thousands of musk thistles in the pasture. Kelli also was active in 4-H livestock, clothing and many other projects for 11 years.

The 4-H and farming traditions continue. Kelli and Trent have raised cattle and hogs together for 22 years. They spend hours washing and walking 4-H livestock projects with their daughters: 17-year-old Libbi, 12-year-old Lindsi, and 10-year old Landri.

“We take pride in not only the food we raise but the opportunity we have to raise our children in the family business and teach them the integrity, responsibility and work ethic it takes to succeed in every life endeavor,” says Kelli, who graduated from University of Nebraska – Lincoln (UNL) with an Agricultural Honors degree. She was a member of the UNL Livestock and Meats Judging Teams and was active in Block & Bridle, too. Kelli also earned a Master’s of Science degree in Reproductive Physiology from the University of Kentucky and worked as a Research Specialist at the University of Missouri, Department of Animal Science.

“It’s so important that we share with consumers the message that meat, eggs and dairy products are essential for a healthy life,” Kelli continues. “The marbling that gives meat its flavor and juiciness is good fat – monounsaturated fat. This is a nutrient that your body needs and is especially important to brain function. By cutting out whole milk and meat from their diets, consumers are robbing their brains of necessary fatty acids that help prevent dementia and improve cognition.”

You can be sure protein, like beef, helps the Loos family power through their routines. While there is no such thing as a “normal” day in Kelli’s life, every day usually involves a trip to somewhere either for to pick up feed, deliver pigs or take the girls to softball practice or another one of their numerous activities. Kelli enjoys being self-employed, so she can adjust her schedule around our girls’ many activities.

“We want our girls to know that a strong work ethic is important,” says Kelli. “The chores have to be done, but the girls are always more important. We make sure that we are there to enjoy those growing-up years that go by way too fast!”

Enjoy some family time this weekend with one of the Loos family’s favorite recipes for Stuffed Steak. I have a feeling “stuffed” will be the word that best describes me after this meal, but I’m looking forward to trying it soon with a side of fresh asparagus. Doesn’t it make your mouth water, just thinking about it?!

guest blog post by Brooke Young, Iowa Beef Industry Council

The weather is warming up, and Americans are firing up their grills. There is no better time to celebrate all the great benefits of beef than during May Beef Month!

As a young female who has recently found a hobby in running and fitness, I’ve realized first-hand all of the benefits of lean beef. Beef is one powerful protein. In fact, one serving of lean beef (3 ounces) contains 25 grams of protein with only 154 calories!

Research has shown there are health and wellness benefits to consuming protein in balanced amounts at each meal. Protein is beneficial for anyone looking to maintain/build muscle, looking for weight or appetite control, or simply striving for better overall nutrition.

With this information, the beef checkoff in April launched a 30 Day Protein Challenge. This is a fun, step-by-step program to incorporate more protein into the everyday diet. Join the conversation using #ProteinChallenge on Twitter and Facebook.

I compare the 30 Day Protein Challenge to training for a 5k or marathon. You’re not going to get up off the couch one day and run a marathon. You’re going to follow a step-by-step training guide to build strength and endurance. The same is true for the 30 Day Protein Challenge. In fact, the first 5 days are spent journaling and reviewing, then slowly building the “endurance” to consume 25-30 grams of protein three times a day. The best part? Trying new recipes and incorporating beef into breakfast, lunch and dinner!

Throughout the challenge, it was obvious to me that I was not consuming enough protein for breakfast, the most important meal of the day. I would often times grab a granola bar on my way out for work, but then I’d find myself reaching for snacks mid-morning. By incorporating a protein-packed breakfast into my day, I was able to take control of my appetite and stop the urge for mid-morning snacking.

Below is a quick, easy recipe to put your protein into your morning. For more cooking tip, recipes, or to find out more about the Iowa Beef Industry Council, visit www.iabeef.org

Latham brand soybeans were top performers year after year for Albertsen Farms. When their local retail supplier went out of business in the 1990s, however, they switched to another brand. Then last winter Mike was researching LibertyLink® soybeans and came across Latham Hi‑Tech Seeds.

Selling seed is a good complement to farming, says Mike. It allows him to earn additional income to complete projects like adding on to the shop or buying more cattle.

The Albertsens raise registered Hereford and Black Angus, which they also cross to produce black and white commercial club calves. They have 60 cow-calf pairs but would like to double that because both of their girls are interested in 4-H Beef Projects. Mike and his wife, Krystal, are the proud parents of two daughters. Gracye is 14 and Sienna is 10.

“Our girls have learned so much about feeding the calves, and they both enjoy showing cattle at the fair” says Krystal. “Sienna got to show one of our calves that lost its mother as a bottle bucket calf (shown in picture) last year at the fair. This year she will get to show it as a Market Steer. It’s been a neat learning experience for her to be involved with the whole process of seeing this calf born, raising it on a bottle and now feeding it out.”

In addition to 4-H, the girls are extremely active. Gracye is involved in volleyball, basketball, track, softball, golf, band and church youth group. Sienna is involved with softball, basketball and church kids’ choir.

During the spring planting season and softball season, the Albertsens don’t have much time to spend cooking. That’s why Krystal appreciates quick and easy recipes that taste good, too. She says one of family’s favorites is the homemade Pizza Ring, which Krystal adapted from the blog Kiss My Apron.

Eggs aren’t just for breakfast any more. They’re appearing in unexpected places as restaurants nationwide are incorporating eggs into their lunch and dinner menus. Look for eggs on top of burgers, pulled pork sandwiches, pasta and pizza.

“We’ve been seeing consumers’ interest in eggs grow over the past two years. Recent studies confirm that eggs are a healthy source of lean protein and concerns have eased about cholesterol,” says Katie Coyle, Director of Consumer Affairs for the Iowa Egg Council.

From a consumer’s point of view, eggs are a natural choice for nutrients and vitamins. Eggs are one of the few foods that naturally contain Vitamin D plus all of the essential amino acids.

In addition, the American Heart Association (AHA) no longer limits the number of egg yolks a person can eat. The AHA instead recommends a person limits his or her cholesterol intake to 300mg daily, regardless of where the cholesterol comes from.

“Not only are eggs good for you, but they make you feel good. Eggs are a real comfort food, making ‘Breakfast for dinner’ an ongoing food trend,” says Coyle. “We’re also seeing recipe makeovers for foods like Buffalo Deviled Eggs or Breakfast Deviled Eggs and Breakfast Skillet.  Poached eggs, not just hard boiled eggs, are now being used as salad toppings.”

Affordability and versatility are two more reasons eggs are the #1 U.S. food trend. Thousands of menus from more than 15,000 eateries were surveyed by Restaurant.com to establish food trends in 2014. Another reason eggs are trending is because farm-fresh eggs also can be locally sourced, and farm-to-fork dining is Restaurant.com’s No. 2 trend this year. In its survey of member restaurants, 62% reported that they featured locally sourced produce in 2013.

Even small town Iowa restaurants, like The Bistro on Broad in Story City, are sourcing food locally. “A Trio of Deviled Eggs,” offered as part of the eatery’s Valentine’s Day menu, were sourced from Red Granite Farm.

“Red Granite Farms has been growing fresh produce and eggs for seven years and selling direct to consumers through the local farmers market,” says Nicole Jonas, who manages day-to-day operations of her family’s perennial and vegetable farm. “Getting our eggs and produce into local stores and restaurants is a way we hope even more people can enjoy the food that is grown ‘right in their own backyard’ so to speak.”

Whether you choose to buy Farm Fresh Eggs or pick up a dozen from your local grocery store, the Iowa Egg Council encourages you to surprise your family by putting a few eggs in unexpected places. Today we’re sharing a recipe from the council’s site for Egg Lasagna. Also be sure to “feed your curiosity” and check out these egg recipes shared by the Iowa Food and Family Project.