People in small U.S. communities are making a big impact in the lives of others around the globe.

“Can you imagine not being able to provide for your family?” asks Ted Pitzenberger of Dougherty, Iowa, who has been involved in a U.S. Growing Project through Growing Hope Globally (GHG) for the past 15 years. “We hope to help people, who are chronically hungry, provide for their families and for others in their community.”

Through Growing Hope Globally, formerly known as Foods Resource Bank, U.S. farmers like Ted raise money to support those in developing nations how to grow food through sustainable, small-scale, agriculture production projects.

Ted became an active member of a GHG Committee at the request of Darrell Needham of Greene, Iowa. Other GHG Committee members from the Greene community include Dallas Foster, Sylvia Hawker, Ron Kester, Chuck and Carolyn Thompson, Matt Miller and Duane Smith. The committee, along with businesses and area churches, raise approximately $8,000 annually through donations and raising crops that are then sold with the proceeds benefiting GHG.

This year Ted, who has been a Latham® production grower for about 40 years, is donating all the soybeans produced on a 12-acre field that he planted to Latham’s L 2486 L. Latham Hi‑Tech Seeds, through its Community Support program, donated the seed for this project.

“This particular field means a lot to me because I’ve been involved with planting and harvest here since I was a kid,” says Ted, whose grandparents, Ted and Babe Boom, bought this farmland in 1942. “My grandfather was a seed dealer, and I would go to workshops and county fairs with him. When my brother and I were in 7^th and 8^th grade, he would come to school and get us, and we’d help him unload a seed truck. I’d get out of school in the fall to help him harvest. I’m sure he’d honored to see how much this field is helping others now.”

Farmers, landowners and others donate their time, expertise and equipment to financially support 169 Growing Projects nationwide that, in turn, provide a large percentage of revenue for Growing Hope Globally. The organization prides itself in efficiency; only about 11% of the total funds are used for administration. Eighty-nine percent of the funding goes directly to the training programs and projects that help establish sustainable agricultural methods overseas.

“It’s amazing to see farmers and others in rural communities get involved and provide a hand up to help people around the world become food independent,” says Ron De Weerd, regional director for Growing Hope Globally. “In its 20-year existence, Growing Hope Globally has supported 2 million people becoming free from chronic hunger. It only takes about $55 for us to provide four years of materials and training to have one farmer in a developing country become free from depending on others or migration for sufficient food and nutrition.”

An example of the training provided through Growing Hope Globally is gardening and cooking classes, which have helped reduce the number of Honduran children that suffer from nutritional deficiencies. Children also are planting small gardens next to their parents’ larger ones. The gardens provide for these families and sometimes produce extra produce they can sell.

Today we’re celebrating the success of Growing Hope Globally by sharing a recipe the organization provided for carrot fritters.

“These were delicious, and it was fun to make these in the village!” says Ron De Weerd, regional manager, Growing Hope Globally.

She was having one of those days.

It was nine years ago when Nancy Lilleodden (pronounced lilly-od-en) of New Ulm, Minnesota, was experiencing an incredibly challenging day at work. She headed to lunch at the local Taco John’s restaurant, and she ended up walking into a business opportunity.

Her mother’s former employer, a Taco John’s franchise holder, asked Nancy if she was interested in making a move because he was looking to sell. He knew her work ethic and believed she was the right woman for the job. After talking it over with her husband, the Lilleoddens decided to “Olé the Day.”

Andy and Nancy work together to hire and manage employees, as well as all facets of the business from maintenance to purchasing local advertising. Nancy also creates the employees’ work schedules and does payroll outside the 46 hours each week that she works in the restaurant.

This husband-wife team works shifts to cover all the bases at home and at work. They’re the proud parents of three daughters and one son: Mckenzie will start fourth grade this fall; Brittney will be in second grade; Kaytlin is 2½ years old; and Tucker is 10 months old.

In addition to the Taco John’s location in New Ulm, Andy and Nancy own 3.6 acres of lake property. They purchased this cabin on Lake Hanska more than two years ago and operate it as an air B&B. With 2,400 square feet of space, including three bedrooms and two bathrooms, it can sleep 14 people. The kitchen table also fits 14, making it a popular gathering point for extended families.

Families from surrounding states book the cabin on Lilly Estates as a half-way meeting point to celebrate family get-togethers and the holidays. Scrapbookers book the space for weekend retreats. Those who enjoy fishing, whether by boat or from the ice, also book stays all year long. You can learn more about this beautiful cabin and all there is to do in the New Ulm area by checking out their website www.lillyestates.com and by watching the Great Plains Cabin episode on HGTV.

“Because I grew up just two miles from here, I watched that cabin get built in 1987. I’ve always thought it was one of the coolest places around, but I couldn’t afford it when the original couple was ready to sell,” said Andy. “It’s been a place that I’ve kept my eye on. We found out the next owners were going to sell before the property was even listed, so we made an offer.”

They also have seven other residential rental properties. Not ones to shy away from work, Andy and Nancy most recently took on a Latham® Seeds dealership. Andy feels as though it was an opportunity to return to his roots.

“My grandpa used to raise Minhybid seed corn back in the 40s, and we still have old seed sacks for Lilleodden Bros. Seed,” says Andy. “I’ve started farming my dad’s acres, so I like that I can plant Latham® products. It allows me to see product first-hand. Making on-farm visits and talking to farmers is really something I enjoy.”

Before taking on a Latham dealership, Andy worked for Christensen Family Farms of Sleepy Eye. Several years ago he also started planting a seed plot for Farmers Co-op of Hanska where Latham products were sold. Andy knew that the products were top quality with proven performance since he had planted them both in the field and in the plot.  He and Nancy like the flexibility their seed dealership. They feel blessed to be raising their family just two miles away from where Andy was raised.

“We like that Latham Seeds is a family owned company that puts its focus on working with farmer dealers and helping farmers choose the best products for their acres,” says Nancy. “Because we work together, I’m glad I get a chance to attend Latham Dealer Kickoff each July with Andy. It’s a good way to learn about the new products lineup and ask questions about sales programs.”

Andy is most excited about Latham brand hybrids 4454 VT2 PRO RIB and LH 5245 VT2 PRO RIB. His favorite Latham® Hi‑Tech Soybeans are L 2184 R2X and L 2228 R2.

Speaking of favorites, today the Lilleodden family is sharing with us a family favorite recipe for Strawberry Tapioca.

Alan Johnson of Frankfort, SD, converted his operation to no-till 33 years ago, which astonished some area farmers at the time because it was against the norm. Recently, Johnson Farms was awarded the South Dakota Leopold Conservation Award for voluntary conservation efforts.

“I initially converted to no-till to save moisture. I was tired of my crop drying up, and I knew there was a better way to farm that would conserve moisture and nutrients and still raise a crop. Because I was farming by myself at the time, no-till helped save me labor,” says Alan, whose son, Brian, joined the family farming operation after graduating in 2004 from South Dakota State University with a degree in Ag Business.

The Johnsons integrated cover crops and rotate crops, including corn, soybeans, oats, wheat and barley. They’ve noticed better weed control, less soil erosion and improved soil structure. They’ve also found synergy between cover crops and cattle. Their cattle graze the mature cover crops in the fall, as well as on corn stalks after harvest. Manure gets incorporated into the fields, which enhances the symbiotic relationship between the cattle and the land.

“Since we started planting cover crops 10 years ago, the ground has mellowed,” says Brian. “Organic matter and water infiltration have increased, which has allowed our soil to withstand the extremes of drought in 2017 and 2018 to excess water in 2019.”

Brian credits the use of cover crops for providing valuable soil nutrients and for breaking up soil compaction. He and Alan retrofitted a planter to seed the cover crop into bio strips into 20-inch rows, which better accommodates their seed blend of radishes, lentils and vetch. You can learn more about the Johnson’s bio strips, cover crops and other aspects of their farming operation in a six-part video series entitled, “Soil Health Applied.”

The Johnsons also use precision ag technology to manage their fields by zone. They apply variable rates of fertilizer and seed.

“One thing I admire about Dad is that he’s always looking for ways to improve,” says Brian. “Thirty years ago, he planted corn at 18,000 plants per acre. Now we’re averaging 37,000 in 20-inch rows, and it’s taken our yields to the next level. With improved plant genetics and soil fertility, I don’t think we’ve hit the top yields yet!”

The Johnson family continues to strive for higher yield, but they’ve already set yield records. In 2016, they topped the South Dakota Soybean Yield Contest at 81.33 bushels/acre, in the Group 0 No-Till Category.

Fall harvest is a time when the whole family helps. Alan’s wife, Mickie, and Brian’s wife, Jamie, take turns driving the combine and operating the grain cart. Jamie also has served since 2017 on the board of the South Dakota Soybean Association. In the summer, Jamie and the four children help Brian synchronize and artificially inseminate (AI) the cattle, as well as move the cattle through their rotational grazing paddocks. Grazing cattle is good for the environment because they often graze ground where crops can’t be grown. Grazing also helps stimulate the growth of grass and prevents woody shrubs from overpopulating. In addition, manure helps fertilize the pasture.

“If we’re good to the environment and good to the soil on our operation, it’s something that we can continue for the other generations,” says Alan.

Brian’s children, who would be the fifth generation to farm this land, show an interest in growing their family’s legacy of farming and conservation.

“There’s nothing like living on a farm,” says Brian. “You see how things grow and mature. I enjoy watching crops progress through the summer. Our kids are learning the importance of doing a job correctly, and they feel a sense of purpose by helping.”

In honor of the Johnson’s conservation award, today they’re sharing with us a favorite family recipe for Whole Wheat Bread.

One trend for travelers is enjoying unique, yet authentic and local experiences you can’t find at the office, down the street or from mainstream motel or hotel. Examples include camping in a yurt in Clear Lake, Iowa, Sleeping Under the Sea at SEA LIFE Aquarium in Minnesota’s Mall of America, and embracing winter at Quebec’s Hotel de Glace, North America’s only ice hotel.

A North Central Iowa dairy family is offering a unique travel experience by combining a sleep experience with agritourism. Dan and Lynn Bolin of Clarksville, Iowa, opened New Day Dairy Guest Barn in December 2019. Attached to their free-stall dairy barn and robotic milking parlor, the loft of the Guest Barn features two cow-gazing windows. Each of the three bedrooms has a private attached bathroom. A kitchen and dining area finish out the space.

“We’re offering a new experience that will help connect folks from the city and country plus give people an understanding of where their food comes from by creating a space like nothing else,” says Lynn, who grew up near Minneapolis and met her husband when they were both attending Iowa State University.

After living abroad for two years, Dan and Lynn returned home to his family’s farm. Dan is a fifth generation Iowa dairyman. He and Lynn expanded their operation in 2015 by building a new barn, and “Rita the robot” began milking their 110 cows. Dan and Lynn feel blessed to work daily with his grandparents and parents. Dan’s mom, Pam Bolin, also is a leader in the dairy industry.

One advantage the Bolin’s farm has is that it’s just a short drive from many interesting attractions that also offer unique experiences. Because more Americans are traveling by car and opting to take shorter trips, those interested in booking a farm stay at New Day Dairy Guest Barn may enjoy day trips to nearby places like:

Cedar Valley (Cedar Falls – Waterloo)

• Barn Happy
• Food and shopping in Downtown Cedar Falls
• Lost Island Water Park and Go-Karts in nearby Hudson, Iowa
• Hansen Dairy of Hudson where you can eat homemade ice cream on another picturesque farm
• John Deere Tractor & Museum or factory tours in Waterloo, Iowa

Cedar River (Charles City)

• Coffee shops, restaurants and shopping
• White Water Park
• Carrie Chapman Catt’s girlhood home (where you can pick apples in the fall)
• Catch the Christmas Spirit in Charles City

North Iowa (Mason City, Clear Lake, Sheffield and Dougherty)

• Music Man Square, Meredith Wilson Museum and Meredith Wilson Footbridge
• Memories that Last a Lifetime Are Made in Clear Lake: The Surf Ballroom, Buddy Holly Crash Site, Classic Car Shows and summer festivals
• Northwestern Steakhouse
• What To Do with Kids in Clear Lake
• Frank Lloyd Wright: Architecture and Eats in Mason City
• Tyden Farm No. 6 in rural Dougherty
• Enchanted Acres pumpkin patch, Sheffield, open annually from mid-September through October)
• Block 10 @ 1921 City Hall in Sheffield for coffee, pastries or lunch

Northeast Iowa (Decorah)

• Seed Saver’s Exchange
• Whippy Dip and Mabe’s Pizza, which was voted “Top 100 Places to Eat before You Die”
• Vesterheim Norwegian Museum

SIDE BAR: Click on links above to related blogs for a “sneak peek” at these northern Iowa attractions.

To help consumers stay connected after they leave the farm, New Day Dairy started a monthly newsletter. Readers can learn how many calves were born that month, which cow is producing the most milk and special activities on the farm. You also have a chance to win a free night’s stay in the New Day Dairy GuestBarn. Click here to enter!

“Ultimately, the food we eat is our common thread, and food has become a destination. Rural America is becoming a destination, too.  The New Day Dairy Guest Barn is the only place in Iowa where you can authentically enjoy both,” says Lynn. “Helping others understand the source of their food isn’t the supermarket – it’s the farm – is important to us. Staying overnight on a real working farm acquaints guests with their food in a new way.”

March came in like a lion, but the weather has been acting more like a domesticated house cat since spring officially arrived on March 20. To overcome spring fever, active Midwesterners are tossing baseballs and hitting the trails. Paved trails throughout Dickinson County in Northwest Iowa give residents and visitors alike a safe path for walking, running, roller blading and biking.

If weather causes a delay in spring field work, Latham® Dealer Matt Schueneman of Spencer might put a few miles on his bike. He looks for opportunities to get rides in where he can, so he’ll be ready to participate in RAGBRAI XLVII come July 21. This year’s ride will mark the 12th year in which Matt has ridden in The Register’s Annual Great Bike Ride Across Iowa (RAGBRAI).

“I really look forward to RAGBRAI because it’s the one time of year that I get to see the friends that I’ve made from all over the country,” says Matt, who has farmed for 24 years in Northwest Iowa. He and his wife, Kari, are raising their family a half-mile from the farm where he was raised. “I really enjoy each RAGBRAI route because it’s a great way to see our state. I enjoy looking at the crops as we’re riding. I like visiting with old guys in small towns and listening to their stories.”

Matt and his team like to ride at the back of the pack, arriving in each of the towns after the crowd has passed. That way they don’t have to worry about congested roadways, and they can enjoy the restaurant food. Anyone who’s ever ridden RAGBRAI or lives in a community that has hosted riders knows that RAGBRAI is as much about the food as it is about the ride. The Farm Boys Hearty Food Company and Mr. Porkchop are two food trucks that travel the route annually and have become riders’ favorites.

“I enjoy trying all the different types of burritos along the route, but the Farm Boys’ breakfast burritos are probably my favorite” says Matt.

Matt’s oldest son, Drake, occasionally joins him for a few miles on local rides. Drake, 10, loves to be active. He enjoys playing basketball and football. His other interests include hunting and fishing.

His older sister Kayley, 16, also enjoys being on the go. She’s a member of the high school swim team and the Tiger Sharks team at the YMCA. Her favorite stroke is the freestyle. When she’s not swimming, she’s driving. Her parents says she loves driving as evidenced by the amount of gas she goes through in a month’s time.

Eleven-year-old Felicity has been dancing since she was 3. Her favorite dance styles are hip hop and lyrical. She also enjoys participating in both basketball and volleyball. In addition, she really enjoys art and drawing.

The future farmer in the family is likely their three-year-old Abe. He enjoys all things outdoors. He attends preschool every week day. After school, he looks forward to spending time in the shop with Matt or riding in a piece of machinery during planting season or harvest. Abe’s happy place is definitely on the farm.

This spring Matt and his little farmer will plant a Latham® SuperStrip^TM plot for both corn and soybeans. SuperStrip cooperators play a key role in Latham’s on-farm research program as multiple farmers plant the same group of products is planted within a given maturity range including: products currently in the seed guide; products being considered for next year’s lineup; and “experimentals” that are being tested to see if they meet our standards.

After planting a Latham soybean SuperStrip in 2018, Matt will plant 100% of his soybean acres to Latham brand Liberty soybeans.

“Latham 2186 really shined, even though we got twice the normal rainfall. It went 63.5 bushels. That’s the highest-yielding bean we’ve ever had on that farm, which became a Century Farm in 1982,” says Matt.

SuperStrips are a good selling point because they’re real on-farm results from our region, adds Matt. The fact that multiple cooperators are testing the same products allows us to see results across different soil types and under various weather challenges.

Matt is looking forward to getting the 2019 crop in the ground. He’s also looking forward to watching those crops develop throughout the summer months while he also enjoys time family time in the campgrounds. The enjoy time at the campgrounds where they relax by swimming, fishing, grilling and sitting around the campfire with friends. One of their favorite summer side dishes is Snickers Salad, and today’s their sharing that recipe with us on “The Field Position.”

After experiencing bitter wind chills during the Polar Vortex in January and record-setting snowfalls in February, Latham® seed sellers from across the Upper Midwest happily traded their Muck® boots for sandals and flip flops.

Our group enjoyed five sun-filled days along 120 acres of pristine sugar-white sand beaches and lounging around one of 13 luxurious pools at the Hard Rock Punta Cana in the Dominican Republic. Five-star amenities include spa services and an 18-hole championship golf course designed by Jack Nicklaus. The average daily temperature during February in Punta Cana is 84 degrees Fahrenheit, and if that doesn’t rock, I don’t know what does! In my opinion, it’s the perfect temperature for taking adventures.

Mid-week we boarded open-air buses and headed to the Dominican countryside where we learned about sugar cane, tobacco, coffee and cocoa production. We saw pineapples and bananas growing. We learned that Christopher Columbus brought sugar cane to the island, but tobacco is native. Some members of our group enjoyed smoking hand-rolled cigars and tasting Mama Juana, the national drink of the Dominican Republic

Coffee is the official non-alcoholic drink of the Dominican Republic, and Café Santo Domingo has 95% of the market share. We learned that coffee grows on large bushes or small trees, and it takes about nine months for the fruit of the plant to reach maturity. These red, yellow or purple berries contain the coffee beans, which really are seeds that are roasted. Did you know the type of coffee beans and the roasting time determine the amount of caffeine in your coffee? If you don’t want much caffeine, choose Arabica beans in a dark roast. If you want a caffeine jolt, then select a lighter roast. Click here to learn more about coffee production.

Another fun fact we learned is chocolate is purple in its natural state. Most of the chocolate produced in the Dominican Republic is consumed as a beverage and not eaten. Ninety percent of its production is exported, so cocoa is extremely important to this island country’s economy.

Our tour guide told us that chocolate produced in the Dominican Republic is used to make M&M candy. Although I couldn’t confirm that online, I found that M&M candy is a product of war. Forrest Mars Sr., whose father created the Milky Way bar, began manufacturing Mars bars in 1932 for troops in the United Kingdom. When he saw soldiers were given small chocolate beads encased in a hard sugar shell as part of their rations, Forrest got the idea to develop a candy product that would resist melting in high temperatures. This was innovative and business savvy as chocolate sales declined during the summer months from lack of air conditioning. Forrest returned to the United States and approached Bruce Murrie, the son of Hershey executive William Murrie, to join his new business venture. They called their product M&Ms after Mars & Murrie.

Just as Forrest Mars Sr. embarked upon a food adventure while visiting a foreign country, I believe trying native foods is key to experiencing any culture. That’s why today we’re sharing with you a “taste of the island.” Our recipe for Latin-style rice pudding will provide you with comfort food on a cold Midwest winter’s day (or night) while taking your taste buds on spring break!

The menu at Hard Rock Punta Cana’s Isla restaurant, where my husband and I dined on our last evening there, was written in both English and Spanish as Spanish is the Dominican Republic’s native language.

John ordered the rice pudding, and lucky for me, he shared! Our dessert was topped with rum raisins and fresh mangos, then dusted with ground cinnamon. My first thought was “¡Muy delicioso!” followed by “Imagine how delicious this would be with fresh pineapple and toasted coconut!”

The beauty of rice pudding is that you can top it just the way you like it. I had no idea there were so many versions of rice pudding until I decided to recreate this Caribbean delight by reading variation after variation of rice pudding recipes.

Spanish arroz con leche recipes typically don’t contain raisins or cinnamon but instead use citrus zest or orange blossom water. The dessert we enjoyed in the Dominican Republic featured both rum raisins and fresh mangos. I had no idea what orange blossom water is, but a quick Google® search produced a recipe to make your own. (While I’ve been called a “foodie,” I’m not foodie enough to go through that process. I decided to forgo the orange blossom water and use only fresh orange zest. I love good food that doesn’t require a lot of fuss!)

Below is the recipe I contrived to recreate Arroz con Leche from the Isla restaurant. As you savor each bite, imagine the sun kissing your cheeks, waves crashing onto the beach and palm trees swaying in the warm breeze. Just like the lyrics of the Bob Marley song that are artfully painted above one of the Hard Rock Hotel entrances, “Sun is shining, the weather is sweet.”

Enjoy this sweet treat from the Caribbean and think warm, happy thoughts. “Happy, happy!” as one of our farm tour guides liked to say.

Do whatever it takes to get the job done.

That’s a mantra for many American farmers, especially members of the FFA organization. The words of the FFA Creed are more than spoken. The Creed is lived.

“We don’t want there to ever be an FFA member who doesn’t attend an event, no matter what it is, or can’t experience an animal project if they so desire,” says Karen Stenjem of Cambridge, Wisconsin, who is serving her 10^th year as president of the Cambridge FFA Alumni. “We want FFA members to know there are so many careers directly related to agriculture. We want them to meet people from all over the country and make connections that could make a difference in the future. Most of all, we want students to feel encouraged and empowered.”

Involvement in the Cambridge FFA and its alumni chapter have become a tradition in the Stenjem family. Karen’s husband, Dale, was an active FFA member in high school. He served as chapter vice president in 1971-72 and as chapter president in 1972-73. He started attending Cambridge FFA Alumni meetings regularly in the late 1990s when their oldest son, Cory, was active in the FFA and participated in activities at the school farm.

The school’s farm is one unique learning opportunity offered to students in the Cambridge School District. When Cory was in FFA, the school farm was used to raise turkeys that were then processed and donated to the local food pantry. Known as the Severson Learning Center, today the farm houses livestock projects for FFA members who don’t have their own facilities. It also includes two community gardens that provide vegetables for the local food pantry.

This handsome farmstead in southeastern Wisconsin features a white farmhouse and red barn surrounded by about 54 acres of arable fields that are farmed by the Cambridge FFA Alumni. About 20 acres of land is in four woodlots. A sugarbush of 75 Sugar Maples has been planted in one woodlot. A large pond with year-round water lies between two of the woodlots. A wet landscape is nestled within the L of the southern-most woodlot. In addition, there is a small apple orchard plus classroom facilities.

In addition to planting and harvesting the crops at the Severson Learning Center, the FFA Alumni hold several fundraisers. Thirty-two tables of players participated Feb. 10 in annual Euchre Card Party and Auction. Local businesses strongly support this event. They donated auction items that raised $3,000 this year.

The alumni chapter’s other major fundraiser is a pancake breakfast. More than 850 people were served in November during the 39^th annual pancake breakfast. Student FFA members work hard to “serve the community” at this event, and Karen Stenjem says a breakfast of this size wouldn’t be possible without the FFA members’ help.

Proceeds from fundraisers and profits from the school farm are used to support local students. The alumni chapter contributes $35 toward each FFA members’ jacket, so each student must pay the remainder to have “a little skin in the game.” The alumni also cover expenses for student leadership opportunities including Washington Leadership Conference, state and national FFA conventions, fire conference, as well as the annual FFA officer trip. The Cambridge FFA Alumni Chapter funds scholarships for graduating seniors;  Meat Animal Sale Project Loans for one county and one district fair; and an internship through the school district at Severson Learning Center

FFA Alumni also mentor FFA students. Every year since 2007 students have shown the Stenjem’s dairy cattle. Nine different FFA members have shown, and none of them had lived on a farm nor worked with dairy cattle prior to engaging in a Dairy SAE (supervised agricultural experience) project.

“We were a little leery about opening that door, but it has been an outstanding experience,” says Karen, who has worked in public schools for more than 40 years. “I love encouraging students to step out of their comfort zones and explore things they don’t know anything about. I love supporting them in any way that I can. I like when they are comfortable talking with me and bouncing ideas they may have. Students need to receive positive feedback from adults and peers. I want to be someone students can rely on when they need someone.”

The apple doesn’t fall far from the tree.

The Stenjem’s oldest son, Cory and his family, live on the family’s dairy farm. He helps FFA members with their dairy projects, plus two of his three children are old enough to show dairy through 4-H.  Their youngest son, Tyler, also has a house on the dairy farm. While he helps some with the FFA dairy, his focus is serving as swine project leader.

“I really enjoyed showing pigs when I was in FFA, and there was a lot of interest from kids who wanted to show. Most of the kids who were interested had never cared for an animal besides a house pet. They didn’t know how much actually went into raising a show pig, so it’s been a really good learning experience,” says Tyler Stenjem, whose FFA swine project sparked him to start his own swine genetics business with a friend. They bred, owned and raised show pigs. Tyler uses his experiences and the connections he’s made statewide to help FFA students select high quality show stock pigs and teaches them how to get their projects ready for the fair.

Mentoring opportunities, like those provided by the Stenjems, ensure that students have the tools and support they need to succeed. We’re honored they shared their story with us during National FFA Week. We appreciate that Karen has shared a favorite recipe featuring real butter and cheese. (With quality ingredients like this, how can this dish be anything but delicious!)

“This mac and cheese recipe is often requested for FFA banquets and FFA members’ graduations,” says Karen. “My daughter and I can see why. We made it last weekend and it’s creamy and delicious.”

Go ahead and “make the most” of a snow day with this hearty Mac & Cheese recipe!