By Darcy Maulsby

One of the things that makes Midwestern culture and food so special is the way people maintain their culinary traditions. When in the North Iowa community of Mason City, do as the Greeks do, especially if you’re headed to the famous Northwestern Steakhouse. This casual, “come as you are” restaurant has been described as a steakhouse that hasn’t fully moved into the twenty-first century, and that’s just the way people like it.

“We have customers whose families have come here for five generations, and we get visitors from all over the world,” said Ann Papouchis, who has run the Northwestern Steakhouse with her husband, Bill, for more than 30 years.

The Northwestern Steakhouse features aged, USDA top choice Iowa beef cooked in extra virgin olive oil, butter and a special blend of Greek seasonings that make every bite of steak melt in your mouth, especially the 9-ounce fillet. Many of the steaks are still cut by hand.

The Northwestern Steakhouse has been serving up a unique, savory taste of Iowa since 1920. If you’re looking for a slick, urban steakhouse with inflated prices, this isn’t it. Located on the north edge of Mason City at 304 NW 16^th St. NW near middle-class neighborhoods, baseball fields and cement plants, this unassuming, locally-owned and operated restaurant has been serving working men and their families for generations.

“This area was a melting pot a century ago,” Ann said. “There was a cement plant in this area, along with a sugar-beet processing plant, and our family’s restaurant started as a little café that fed migrant workers from the cement plants.”

Remembering the days of 25-cent T-bone steaks

In the early 1900s, Mason City had become a significant manufacturing and retail area in Iowa. The city’s lime, brick and tile businesses developed rapidly with the opening of The Northwestern State Portland Cement Plant in 1906, followed by the Lehigh Portland Cement Company in 1910. As these industries flourished, Mason City’s population steadily increased. By 1912, Mason City was producing more brick, tile and Portland cement than any city in the world, according Visit Mason City Iowa, the local convention and visitors’ bureau.

Many immigrants from southern and eastern Europe came to Mason City to find work. Lehigh Row was housing set up for the immigrant workers on the grounds of the cement company and White City was the Northwestern plant’s row houses for the workers.

While the forerunner of the Northwestern Steakhouse opened in 1920, owners Pete Maduras and Tony Papouchis moved the business (known as Pete’s Place in those days) in 1932 to a little building on North Federal Avenue in Mason City. T-bone steaks cost a whopping 25 cents, and liquor was bootlegged out of the basement. In 1954 the pair moved Pete’s Place to its present location on 16th Street NW. Pete and Tony continued their partnership, with Pete being waiter/businessman and Tony was the cook/gardener. They had a large garden with more than 200 tomato plants, 50 green pepper plants and many other vegetables.

By 1965, Pete wanted to retire and sold the business to Tony. It was at that time the name changed to the Northwestern Steakhouse. Tony continued to plant his garden every year, harvesting fresh vegetables each summer to use in the restaurant. All of his customers looked forward to Tony’s fresh “salatas,” along with his special Greek menu on Sundays.

Tony was still cooking at his beloved Northwestern Steakhouse at age 96. In an interview with the local newspaper, he said he continued to work because he liked it. “Better to be working,” said Tony, who worked 365 days a year and passed away at age 98.

Cheers to 101 years

Today, the Northwestern Steakhouse is operated by Tony’s son, Bill, and Bill’s wife, Ann, who keep a portrait of Tony hanging on the wall behind the cash register.

The straightforward menu showcases the finest beef in Iowa, all prepared in olive oil and doused with an incredible blend of Greek seasonings and top-secret ingredients. As the menu notes, “Not responsible for steaks ordered medium well or well done. Please order accordingly.”

Meals are served with an array of options, including spaghetti topped with olive oil, Greek seasonings and parmesan cheese, along with Greek salads.

The restaurant is still known for its friendly atmosphere and unforgettable food. Perhaps no one knows this better than the Northwestern Steakhouse’s long-time customers like Neil Pogeler from Florida, whose story was recorded on the restaurant’s website.

“I remember my dad bragging about this place to everyone he met for years after he left Mason City. Now that he’s gone, it’s my turn to brag about it,” said the Mason City native, who has been a customer of the Northwestern Steakhouse for more than 50 years. “I can even tell you the taste is exactly the same as it was back then. (You never forget a certain taste or smell.) Kudos to you, and may your restaurant live on forever!”

But then came the COVID-19 pandemic of 2020, which created big challenges for all restaurants, including the Northwestern Steakhouse.

“We thought we would be celebrating our 100-year anniversary in a different way at the beginning of this year, but it sure has been an anniversary to remember,” noted a post on the Northwestern Steakhouse’s Facebook page on December 31, 2020. “It hasn’t always been easy this year. For the first time in decades, we had to close entirely for a brief time. Then we had to learn a brand-new way of serving you with curbside pickup.

There have been some really great moments, too — being awarded the Key to the City by our Mason City mayor, being named one of Iowa’s 7 best steakhouses by Big 7 Travel, and of course being able to say we made it through 100 years!

As we reflect on 2020, what we think of the most is your continuous support through it all. Your support and love reminded us why we do what we do. We are extremely grateful to the community we’ve called home for 100 years. Cheers to 101 years!”

Darcy Maulsby is a 5th generation farmer, author and Iowa’s Storyteller. Portions of this blog were excepted from her book “A Culinary History of Iowa.” For more information on all of Darcy’s books and writing services, visit www.darcymaulsby.com.

Anyone involved in agriculture knows that no two years are exactly alike. No farm is the same, and each farmer has his or her preferred way of doing things. That’s why Eric Croghan (rhymes with “prawn”) doesn’t believe in taking a cookie-cutter approach to crop planning.

“What I enjoy the most about serving as a regional sales manager (RSM) for Latham Hi‑Tech Seeds is working with others as part of a team where everyone buys into the task at hand,” says Croghan, who played three sports in high school. “I love meeting people and learning how and why they do things. When I help farmers, it’s rewarding.”

After majoring in Ag Business and minoring in Agronomy, Croghan graduated in 3.5 years from Iowa State University. He says he was eager to hit the ground running. He differentiated himself as a young salesman by earning his CCA (certified crop advisor) certification. Then he accepted a position as a sales agronomist for a local co-op. He says the seven years he spent selling seed, chemical and fertilizer was extremely valuable as it gave him well-rounded knowledge that he uses today to help farmers.

“Latham Seeds is about helping farmers. The company began in 1947 when Willard Latham found a way to help neighboring farmers save their oats crop from smut. Then he began selling certified oats seed,” says Eric. “Willard and his wife, Evelyn, ran the seed business out of their house and treated every customer like family. Evelyn was known for her hospitality, and her legacy lives on today. The fact that Latham is family-owned company is a big plus. When you plant Latham® seed, you know a family is putting its reputation on the line as is the person who recommended the product to you. It’s a responsibility we take seriously.”

Eric learned the value of hard work by growing up on his family’s farm outside Manilla. The youngest of four, he and his older two sisters and brother helped their parents raise corn, soybeans, alfalfa and run a cow-calf herd. In addition to playing sports, Eric worked part time at the local hardware store.

His free time is still spent working on the family farm. He also has his own cow-calf herd. He raises Black Angus/Simmental cross cattle. He started in 2017 with a few bred heifers from his father’s herd. Each year Eric focuses on raising better cattle instead of just getting bigger. This way he can grow the herd without stretching his resources too thin.

“I love raising and caring for livestock because it brings up a different set of challenges and offers a lot of great rewards,” says Eric. “I am pretty excited to pass down some of the same childhood experiences that I had to my kids.”

Eric and his wife, Amber, are the proud parents of a two-year-old daughter named Jade. They’re eagerly awaiting the arrival of their second child this spring. Amber is a registered nurse health coach at the Manning Regional Health Care Center. Amber is part of every farm decision like when to sell calves. She also raised a large garden and 200 broilers for family and friends.

When Eric and Amber aren’t working, they enjoy spending time with family. This winter they have been enjoying sledding with their daughter on their acreage. Amber and Eric feel blessed to have purchased an acreage on the Ehlers family’s Iowa Century Farm from Amber’s aunt and uncle.

“This farm has been in the family for more than 100 years, and now we’re responsible for caring for it. It really makes you aware of the legacy left behind, as well as the one you’re leaving,” says Eric. “We found an old seed dealership sign from when Amber’s Grandpa Ray was a seed dealer for another company. I hung it next to my Latham sign. It hit home… Different farmers with different farming practices on the same ground with the same goal of leaving their own legacy.”

Farmers feel a great deal of responsibility to steward the land. They also take pride in the products they raise. To help promote beef, today the Croghan family is sharing with us one of their favorite recipes for Porcupine Meat Balls.

We’ve all come to that proverbial fork in the road where there are two possibilities, and the direction you choose charts a new path in your life. That’s what happened when Bob Foley was  growing up in the rolling hills of beautiful Ellsworth, Wisconsin.

As a regional director covering five states for General Motors, Bob’s father was spending more time traveling for business than he was at home. Bob’s mother was a registered nurse. Together they decided to raise kids and corn, in that order, full time. Bob, the third of four boys, was ten when his parents decided to become full-time farmers. They grew grain corn and had a small dairy. Later they added a mid-sized beef operation.

“My father was constantly experimenting with feed ratios, planter spacing, fertilizer placement, seed variety trials and grain handling systems,” says Bob. “We were always encouraged to look outside the box. I guess that’s why seed research came easily to me and captured my interest.”

Bob and his brothers gained experience working with seed at Jacques Seed Company while they were attending University of Wisconsin-River Falls (UWRF). Interestingly, Bob also learned about Latham Seeds while working in research at Jacques Seed. Jacques had soybean plots in Alexander, Iowa, so Bob frequently drove past Latham headquarters. Ironically, Bob didn’t meet John Latham until July 2016 when they traveled to Cuba on a USDA trip. That Cuba trip also is where RFS Global was conceived. RFS provided project management, client reach, and field-testing platforms to clients, including Latham Hi‑Tech Seeds.

Working to pursue his next goal has been Bob’s mode of action since he was young. It has continued to serve him well throughout live and business.

“Jaques had a 30-hour per week full time/part time option that meant working full time during the summers and on weekends, and part time during the college school year,” explains Bob. “Living at home meant lodging, meals and laundry were covered. College and work were in different directions. So while it was a road warrior’s way to an undergraduate degree, it worked well for me and my three brothers. We each chose different undergrad disciplines in agriculture. Our farm backgrounds combined with several years of work in research at Jacques found us each pursuing master’s or doctorate degrees in Plant Breeding disciplines.”

After graduating from UWRF in 1984 with a major in Ag Business and a minor in Farm Law, Bob moved to North Dakota State University (NDSU) for graduate school. He earned his master’s degree from NDSU in 1987.

“Having research experience in four different crops – corn, soybeans, alfalfa and sunflowers – while at working at Jacques was a big benefit when I applied for grad school. I wanted to take an applied, or hands-on, approach to research rather than computer experience, so I chose to work with sunflowers. There was almost zero corn or soybeans grown then in the Red River Valley. The U.S. Fish and Wildlife Services was funding the study of traits in sunflowers that prevent blackbird feeding. Hence, my thesis was, ‘The Inheritance of Bird Resistant Traits in Sunflowers,’ which is fancy way of saying how many genes control it and how we could breed sunflowers with it.”

Although Bob has been a corn breeder by trade, he always has considered himself just as much an entrepreneur and businessman.

“I love dissecting and analyzing processes, systems, or businesses,” says Bob. “I have always thoroughly enjoyed building a system/concept or business from scratch; adapting/changing it as it grows; and working with the people with whom I become involved with while doing so. It has been the source of some good ideas and some great friendships.”

Bob has embodied this entrepreneurial spirit throughout his career.  In fact, RFS Global was entirely built on providing  services where they were not being offered. I worked to help clients view a puzzle from a different angle.

“Latham Seeds holds a special place as it was my first RFS client. The company’s values align with my own. I really enjoy helping Latham Seeds bring families together. There needs to be a way for the wonderful inventions to find their way to family farms without diminishing the very values the farm was built upon. I believe Latham works to thread that needle every day.”

Charting a New Path

Although Bob’s work has always meant more to him than a paycheck, he has reached a stage in life where fulfillment outweighs drive.

“My wife, Michelle, and I try hard to stop to smell the roses, as they say. Open heart surgery certainly alters one’s perspective. I have come to appreciate the little things in life, learned to not sweat the small stuff, and try not to take anything for granted.”

After having open heart surgery, Bob made a two major life changes last year. He and Michelle were married, and he also brokered a deal with CRD Advisors to acquire RFS Global. Bob stayed with CRD through the spring of 2020 to ensure a smooth transition. He recently joined Latham Hi‑Tech Seeds as Pre-commercial Development Manager.

“Michelle grew up on a southeastern South Dakota farm and is still a farm girl at heart. Her passion has always been agriculture. She has devoted most of her career to that sector, spending most of it in the seed industry herself. That has served as a natural bridge to our continual travel. We have covered thousands of miles across the country together. This year we have made it Chile and Mexico. We have driven to Montana, Texas, Louisiana, Mississippi and Tennessee in addition to visiting every Upper Midwest state within Latham Country.”

The couple has seven adult children between them, and they live from coast to coast. All of their children have completed college, and Bob says their careers are as diverse as their addresses.

When traveling to visit Latham plots or  family, they combine it with their other interests. They enjoy attending baseball games, camping by lakes, cooking meals over an open fire, riding horses and driving backroads. Bob also enjoys Civil War history and has recently taken up woodworking.

Bob has always been an avid baseball fan. Growing up so close to Minnesota probably meant he was predisposed to following the Twins.

“We have been lucky to take in many of their games at Target Field,” says Bob. “In 2019, we attended the longest game in Target Field history as they beat the Red Sox in 17 innings. Ironically, that record was broken nine days later when they went 18 innings. Last fall we also took in our first playoff game. We’ve watched games at Wrigley and Fenway, two iconic stadiums that are definitely highlights if you are a baseball fan.”

Since the COVID-19 pandemic is keeping fans out of the stands, Bob and Michelle have been enjoying watching games from the comfort of their living room and fixing more meals at home. Today they’re sharing with us one of their favorite recipes for Baked Spaghetti.

Many of us who live in rural areas probably were “meal planning” without even realizing it and before it was trending! After all, we aren’t going to drive five to 10 miles for one missing ingredient. We either plan ahead or make do with what we have on hand by substituting ingredients.

Some of my friends make elaborate monthly menus like what my school printed in the newspaper when I was a kid. (I’m dating myself, but I remember my mom cutting out the school lunch menu and posting it on the refrigerator. Each morning I would look at the school lunch menu to see if I wanted to pack my lunch.) My friends who make these elaborate menus are very much about sticking with what’s on the menu for each specific date. They’ve learned what works best for them. I’ve also learned that I can’t stick to a strict schedule.

Because my husband travels frequently and our kids’ activities often take us away from home, I make a list of seven meals and side dishes before I do my weekly grocery shopping. I have a general idea of when I plan to serve each of the meals, but we can flex our meals when the situation arises.

I typically make sure we have a variety of dishes that use pork, beef and poultry with an occasional meal of fresh catch or grilled salmon. In celebration of May Beef Month, this week I put together a week’s worth of beef recipes based on recipes we’ve featured on “The Field Position” blog:

1. Monday – Prime Rib Roast (in the crockpot), steamed green beans and peaches with cottage cheese. I once read on a food blog you should make Monday’s supper the easiest meal of the week. After all, “it’s a Monday!” (Please tell me you’ve had “one of those days,” so you understand what I’m talking about.) Mondays are a great time for crockpot meals or freezer meals, so you can start the week off right.
2. Tuesday – Beef Stew or Beef & Noodles, using leftover roast and the broth/juice in the crockpot from the Mock Prime Rib. Consider serving stew with fresh beer bread topped with homemade jam. We like beef & noodles served over the Best Dang Mashed Potatoes with a side of steamed peas and canned pears. (Val, who blogs at “Corn, Beans, Pigs & Kids, suggests using frozen veggies to save time. Click here for more of her time-saving tips.)
3. Wednesday – Baked Tacos. This recipe makes it easy to make quick and delicious supper. Since the homemade taco season recipe makes enough for two pounds, I brown two pounds of hamburger right away. You can always freeze the other pound for later. Consider serving these tacos with sides of frozen corn and fresh fruit with Mexican Fruit Dip.
4. Thursday – Lasagna with garlic bread and a tossed salad. (Please don’t dismiss this meal idea without reading the recipe. It’s as easy as it is delicious!)
5. Friday – Fire up the grill! Hamburgers on the grill are one of our family’s favorite meals. I particularly enjoy grilling on Fridays because it’s a good way to wind down at the end of a work week. That means fewer dishes, less time cleaning up and more time chilling out. Consider serving grilled burgers with sides of Sweet & Spicy Hog Wild Baked Beans or Calico Beans and slices of fresh melon.
6. Saturday lunch – Farmer Favorite Maid Rites with skillet mac and cheese. Sometimes a person just needs some good comfort foods! I would serve this with apple crisp or apple-rhubarb crisp.
7. Saturday dinner – Sour Cream Meatballs. You can serve it over rice with a side dish of fresh asparagus or steamed broccoli.

We knew we had a winner on our team the first time Kurt Ludwig, graphic designer for Latham Hi‑Tech Seeds, brought Bourbon & Bacon Meatballs to our company’s holiday potluck. This recipe takes meatballs to a whole new level! You could even serve this as appetizers for a Derby-themed party… once the Kentucky Derby and other large group gatherings are allowed again.

While the COVID-19 pandemic has altered many a plans and cancelled many events, it’s not stopping us from celebrating May Beef Month. Go ahead and have a ball this weekend!