Editorials

Born to be Broke By Ryan Dennis

American Farming Publication Born to be Broke By Ryan Dennis

What was the first thing the farmer did with his lottery winnings?
Farm until it was gone.
If I had a dollar for every time I heard that joke I could buy a pocketful of lottery tickets myself. Farming is rife with jest about all the money one doesn’t make doing it. It becomes part of a shrug-of-the-shoulders anthem passed among farmers that suggests that if you can laugh at it, it makes it a little better. Growing up on a farm, one gets familiar with the idea that getting ahead is probably a myth, and that farming and profit are suited like water and gasoline. What I never expected, however, is that this sort of curse would follow a person off the farm too.
We were on our way to the 4-H dairy judging contest at the New York State Fair. I was twelve, and nervous because I was on the “A” team for the first time. I did my best to stay focused and think of nothing but cattle. We stopped at a McDonalds for breakfast on the way there. I ordered an Egg McMuffin Sandwich—my favorite. I had eaten half of it when I suddenly stopped chewing.
“What’s wrong?” a friend asked.
I pulled something out of my mouth. It was a human molar.
“Is that a tooth?” the friend asked.
“That’s a tooth,” I said. I checked with my tongue. It wasn’t mine.
I went to the counter and stood there, holding it up. It eventually caught the attention of the manager, who squinted at it to see what it was, and then came over.

American Farming Publication Born to be Broke

“I found this in my Egg McMuffin Sandwich,” I said. “It’s a tooth.”
“Let me see,” she said. When I held it closer to her she snatched it from me. “We’ll have our chemist look at it. Thank you,” she said, walking away.
I quietly sat back down and said nothing. Around that time someone would sue McDonald's for spilling hot coffee on themselves. That person would receive a large settlement. I, for finding a human body part in my meal, was not even offered a free sandwich.
It appears that age doesn’t necessarily make one wiser. The Galway Races is one of the largest—and in some ways—one of the most absurd events in Western Ireland. Irish from all over the island come in suits and fancy dress, the women wearing large, embellished hats. The town is packed for the week in August that it occurs, and most locals stay at home to avoid the madness. Once, however, I went with a few friends to see what the fuss was about.
While the stands themselves were a mirage of formal elegance, to actually bet on any of the horses one had to go behind the stadium, where the bookies were lined up with their suitcases of cash. They had sunglasses, cigars and three-day stubble. They shifted on their feet and rubbed their hands, looking like a cookie sheet of cheap De Niros. Men with machine guns stood around them, allowing them to swagger next to their exuberant piles of money with confidence. I was a little nervous walking up to one of them the first time with a small bet, as if I was doing something my mother probably warned me about as a child. Nonetheless, the transaction was quick and impersonal, and he was already looking to the next person in line before handing me my slip.
On the fifth race a horse that I had placed a one-euro bet on had scratched. I went to the appropriate bookie to get my euro back. After I handed him my slip and he quickly counted out 24 euros and held it out. He thought I had the winning horse.
It is very difficult to evaluate your worldview and apply it to the nature of morality in a split second. It is problematic to reason out how one’s principals may or may not be in play when ethics face a real-life situation in real time. It’s hard to repress the simple Sunday school lessons that can be latent and deeply embedded and rear their ideological heads when there is no time to react.
I didn’t take the money.
“It’s just the scratch,” I told the bookie.
The man froze. If he had a cigar in his mouth it would have fallen out. The stadium was loud and chaotic around us, but all that fell into the background as he stared at me in utter belief. It became apparent this was not something that happened often.
Back in the stands my friends made my mistake apparent. “What’s wrong with you, those bookies are the scum of the earth!” “He wasn’t going to miss 24 euros.” “He wouldn’t have hesitated to cheat you out of 24 euros.” “If you felt bad, you could have bought us something with it.”
“What can I say?” I told them, as my best defense. “I’m just not made to have money.”
I would like to think that I caused a bookie to reform his life for the price of only 24 euros, but I probably didn’t. Instead, it becomes another affirmation of what I had already known to be true: that I was meant to never be rich. The farm must have imprinted its hard luck on me when I was young and the nature of farming follows after me since. I quit bending down for five dollar bills, knowing that there’s probably a string attached to them. Luckily, in the place of material wealth the farm also instills one with a sense of humor. The ability to laugh at yourself might very well be worth its weight in gold. One might as well keep farming until that’s gone too.

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Dairy Beef Short Course Tour

The I-29 Moo University will host its Dairy Beef Short Course Tour on Tuesday, March 27. The tour is an educational pre-event associated with the Central Plains Dairy Expo in Sioux Falls, and all dairy beef and milk producers plus industry and students are encouraged to attend. The tour includes stops at two feedlots and one auction facility that deal with dairy steers. The $30 registration includes noon meal, educational materials and bus transportation.

The bus will load at the Denny Sanford Premier Center in Sioux Falls (1201 N. West Ave., Sioux Falls, SD 57104) and leave by 8:15 am. The first stop will be Binford Farms Feedlot near LuVerne, Minnesota. Grant and Rebecca plus Eric and Shari Binford have seven children between the two families ranging in ages from 15 to 4 years of age that they hope will become the next generation in agriculture. Binford Farms is a farmer feeder operation with management divided between Grant managing the cattle feeding and Eric managing the farming and trucking aspects of the business. The operation has primarily fed Holsteins since 2002 from 350 pounds to finish with some Holstein calves in the mix.

Lunch will be provided at the Tristate Livestock Auction Café. Tri-State Livestock in Sioux Center is a diversified auction market selling all classes of livestock and specializing in dairy for over 80 years. Co-owners are Mike and Roger Koedam, Duane Rus plus Jason Spykerboer. The barn is affiliated with Sheldon Livestock and Sioux Falls Regional Livestock. Mike and Rus will outline what they need in the ring to get “top-dollar” for producers selling dairy beef.

The third stop will be Rock River Feeders north of Sioux Center, Iowa. Kent and Sylvia Pruismann, along with other family members, have taken great care to develop the feedlot with special attention to animal well-being, environmental sustainability and the incorporation of new technologies. The feedlot currently houses 3500 head of cattle in outside yards meeting all federal and state manure management regulations. Kent is a member of the National Cattlemen’s Beef Board, so it is no surprise that Beef Quality Assurance is the normal mode of daily operation. All cattle are tagged upon arrival with an electronic identification tag, which is used to track animal origin, health and movement. Placement weight of incoming calves averages 270 pounds. The feedlot rations are a TMR consisting of earlage, corn, wet distillers grains and mineral supplementation. They market their dairy steers on a high energy grid to JBS in Wisconsin.

The tour will return to the Denny Sanford Premier Center at 4:30 p.m.

Registration by March 23 will guarantee a spot on the bus. Registrations with digital payment should be made at iGrow.org.

The I-29 Moo University is a consortium of Extension Dairy Specialists from Iowa, Minnesota, Nebraska, North Dakota and South Dakota. Now in its 13th year, the consortium provides resources and education to enhance a sustainable dairy community along the I-29 corridor by focusing on: best management practices, utilization of research-based expertise and resources, and ag-vocating the benefits of a vibrant dairy community. For more information on the dairy beef tour or other I-29 Moo University programs contact your state Extension Dairy Specialist. In Northwest Iowa, contact Fred M. Hall at 712.737.4230 or email at fredhall@iastate.edu.

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Bob Wood Farm Photography

I recently had the pleasure to sit down and talk to local Iowa artist, Bob Wood. Bob has lived in Iowa since the age of two; and has been a proud Fort Dodge resident since 1975. He received his first camera in 1980, but it wasn’t until ten years ago that buyers have had the opportunity to get their hands on the artistry created from the emotions he invokes from behind the camera lens. In addition, Bob’s mother first entered his photos into the Iowa State Fair in 2008. For the last eight years, his photo submissions have been accepted and have won several ribbons for his work.

American Farming Publication Bob wood Farm Photography

Bob’s favorite subjects to capture include old barns, landscapes, abandoned buildings, and urban type photos. However, barns are especially near and dear to his heart since they are disappearing from the rural landscapes every year. When I asked him how he chooses his subjects, he simply explained he gets on the gravel and travels the backroads looking for anything that needs to be captured. Bob travels with three cameras on the front passenger seat of his van, and what most people don’t realize is his works of art are captured from right there. He looks for the unique, although sometimes he doesn’t find it until he is looking around through the lens. For a photographer there is never an ugly day; beauty can always be found in what other may not see. The photographs he takes appeal to people’s emotions, memories, or just spark something inside that maybe we didn’t know was there. Often times Bob goes back to several of the same places he was before because time, people, and the season can change the look of where he has been.

As trends and techniques in photography are always changing, Bob is able to put clouds in motion while the landscape is perfectly still or turn rough waters to ice. Bob says he will never learn everything about his craft since it is always changing and he is always a student learning new techniques, but he would like to go to Monument Valley to the Big Buttes that stand alone. New places always bring exploration for a photographer and a new adventure. When we really think about it, what if a photographer had not been at the Dust Bowl and captured it on film? Would we really understand what our history teachers were talking about? Photography is a beautiful way to capture moments in time and our history for generations to come. Bob is a proud member of Photoshop Artistry, Awake, and the Kaizen Group.

American Farming Publication Bob wood Farm Photography
American Farming Publication Bob wood Farm Photography
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Annie’s Project

Today, Sara is living back in the community where she grew up, taking on a new adventure in farming. She has a purebred Charolais cow/calf herd and a corn and soybean row-crop operation. Her father has since passed away.
Brandi and her husband are fifth-generation farmers on their family farm. Her mother Rexanne runs her veterinary business. Brandi, her husband and her father run the farm. Here is what she had to say after taking the Annie’s Managing for Today and Tomorrow program.
“This has given us a lot of information to look for the future…talking about transitioning from mom and dad down to my husband and I. We never think that mom and dad are going to get old or that they can’t take care of everything.

My husband and I are looking for a future…they talked about the transition and how family farms work… We would love to see this family farm stay in the family for generations to come…it’s a passion and a lifestyle.”
Much of the program’s success is in its design, however the trained facilitators are a key component of carrying out that design. They bring in skilled experts who understand the concept of the program. They are also the ones who take responsibility for adapting information to their specific area.
In every state that is offering the program one of the facilitators take on extra responsibilities as the state coordinator. They coordinate the program in their state, do training updates and provide support in a variety of ways. They are the backbone of the program.
Several state coordinators recognized some needs and implemented a solution that has made Annie’s Project available to women who might otherwise have missed out. Due to the demographics in some states, attending the program could involve as much as three to four hours or more driving per session.In other instances women found it very difficult to arrange for babysitting or being away for six evenings over a course of six weeks. Both these were addressed by the development of retreat-style Annie’s Projects. While these vary slightly from place to place, the basic arrangements are the same.
Women drive (or sometimes even fly) to the destination. They receive the same hours of high-quality training, but over the course of two to three days. When done, they return home. It has been quite successful thanks to the hard work and creativity of all involved.
The organization responsible for development, coordination and support of these programs is Annie's Project – Education for Farm Women (APEFW). Their mission is to empower farm women to be better business partners through networks and by managing and organizing critical information.
APEFW is an IRS designated 501(c)(3) organization established for the purpose of providing education and other opportunities to woman farmers and ranchers so that farm women can become effective owners and partners in farm businesses.
APEFW programs have been offered for fifteen years. The programs have proven to have a significant impact, assisting women in developing skills in the areas of information management, financial documents, land ownership and leasing, and marketing commodities. Annie's Project graduates have learned about estate planning, value added agriculture, and management processes and decisions needed to make successful farm or ranch transitions.
The success of these programs is largely due to their design. They are discussion-based, bringing women together to learn from experts. There is plenty of time for questions, sharing, reacting and connecting with presenters and fellow participants. One participant described it as “a relaxed, fun and dynamic way to learn, grow and meet other farm or ranch women.

Follow-up surveys show that the learning carries over into implementation after the program ends. 76% of the women used their notebooks and material when the class was over and 63% accessed on-line resources provided in the course. Most importantly, 89% shared information garnered through the classes with spouses.
“Annie’s Project audiences have told us their top concerns with farm operations are the debt loads and transition/retirement/estate planning issues. Helping women understand their value and managing finances wisely to reach family goals and finally their legacy is the goal of Annie’s Project.” – Ruth Hambleton, Founder and President of APEFW.

Ruth is the daughter of Annie Kohlhagen Fleck, who was the inspiration for developing this program. When asked how Annie would feel, knowing she had inspired a national program that has helped thousands of women, she responded: “She would be so proud.”
Annie was a woman who grew up in a small town in Northern Illinois. Her goal was to marry a farmer and she did. Annie spent her lifetime learning how to be an involved business partner with her farm husband.
Together they did great things, but it wasn’t easy. This is Annie’s Project – to take her experiences and share them with farm women living and working in a complex business. You can read Annie’s Story and learn more about the organization and its programs by visiting www.anniesproject.org.
Ruth too married a farmer. She earned a master’s degree in Agribusiness Economics, retired from University of Illinois Extension after 30 years and currently teaches courses in Agribusiness Economics at SIU Carbondale.
One of Ruth’s daughters also married a farmer, earned a master’s degree in Agribusiness Economics, and works for University of Illinois Extension. Both of them are involved in the organization as well as facilitating programs. They continue to be an important part of their farm business as history repeats itself.

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Recipes From The Farm From Nov/Dec Issue

Hearty Beef Stew

2 lbs. Beef Stew meat
2 Tbs Cooking Oil
3 Cups Water
1 Large White Onion (Chopped)
2 Tsp Pepper
1 to 2 Tsps Salt
1-1/2 Tsps Garlic Powder
1 Tsp Rosemary (Crushed)
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Ground Marjoram
2 Bay Leaves
1 6 Oz Can Tomato Paste
2 Cups Cubed Peeled Potatoes
2 Cups Sliced Carrots
1 Large Green Pepper (Chopped)

1 10 Oz Package Frozen Peas
1 10 Oz Package Frozen Corn

1 Large Can Of Crushed Tomatoes

Directions:

Brown meat in oil, Add water, onion, seasonings and tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender. Stir in potatoes, carrots, and green pepper ( Let Simmer 30 mins)
Add additional water if necessary then stir in remaining ingredients, cover and simmer for 20 mins. Remove Bay Leaves before serving.

American Farming Publication Recipes From The Farm

Angel Biscuits

2 Packages (1/4 Ounce each) Active Dry Yeast
1/4 Cup Warm Water
2 Cups Warm Buttermilk
5 Cups All Purpose Flour
1/3 Cup Sugar
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Salt
1 Cup Shortening or Melted Butter

Directions:
1. Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; Set aside.
2. In large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in the shortening with pastry blender or fork. Stir in yeast/buttermilk mxture; mix well. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2 inch thickness. Cut dough with a 2 1/2 inch biscuit cutter or glass cup. Place on a lightly greased baking sheet. Cover and let rise in a warm place for about 1 1/2 hours.
3.Bake at 450 degrees for 8-10 minutes. Lightly brush with melted butter!! Enjoy!!!

American Farming Publication Recipes From The Farm

My Grandma Janes Punkin Bars ( That's Right Folks Punkin Not Pumpkin)

4 eggs
1 2/3 c sugar
1 c canola oil
1 can (15 oz) pumpkin
2 c flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
In a bowl, beat eggs, sugar, oil & pumpkin. Combine flour, cinnamon, baking powder, baking soda, & salt and them gradually add to pumpkin mixture.
Lightly coat jelly roll pan with cooking spray and pour mixture in.
Bake at 350* for 25-30 minutes.
Cool completely before frosting.
Cream Cheese Frosting-
1 pkg (8 oz) cream cheese, softened
1/4 c butter, softened
1 tsp vanilla
1/2 pkg powdered sugar (about half of a 2 pound bag)
Beat ingredients together in small bowl until smooth.

American Farming Publication Recipes From The Farm

Recipes From The Farm

We would love to feature some of your families favorite recipes in our upcoming Issues! Please send in your Family Favorites to:
American Farming
PO BOX 841
Fort Dodge, IA 50501 :
or
Contact Us

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Penny Anderson Army Veteran

Penny Anderson is an Army Veteran who proudly served 24 years in the military. For most of her early life she lived in Woden, Iowa; however, she also lived in other parts of Iowa and Minnesota, but Texas is where she has been calling home for the last 20 years. When asked who her most influential person is in her life Anderson cannot think of just one person, but having to choose, she chose her sister, Pam.

My sister, Pam, is exceptionally inspirational for me. I am so completely in awe of her and how she continues to strive for better every single day. Bad days come and go, but Pam will find the silver lining and the positive reason behind everything. She is truly inspiring. And, although not a person per se, I live for God. As a Christian I strive to do my best, to live up to His standard. While I fall short, I get up each day and try again.”

With her sister as her most influential person, I went on to ask her the question of why she enlisted in the first place and how she chose the branch she did? As many people have different reasons as to why they join the military and their certain branches, I was eager to know her story.

When I was young girl, I was allowed to go with my best friend, Val, to help local Veterans and others from the American Legion and VFW place flags on Veterans’ graves for Memorial Day, 4th of July, Veteran’s Day, etc. The reverence given to those men and women who sacrificed so much for us tugged at my heart and changed my life. For me, it always was and always will be God, Country, Family, Friends. Often in the military our friends equal our family.” As for the Army, “The Army offered me an amazing career and a package that I could not refuse. They provided complete student loan repayment, immediate promotion from E1 to E3, college money for my future education, the training and job of my dreams, confirmation that my first duty assignment would not be overseas, and they let me stay home until the end of that last summer. Plus, everyone knows the Army is the best, oldest, largest, and has the most incredible traditions. Obviously, I am just joking. Honestly, I believe all branches are family and we need each other. We are the first to give each other a hard time. Do not mess with one, because the rest of us will be the first one there to protect the other.”

Hearing the rest of her story, Anderson has served a total of 24 years in the military, been on three overseas missions, two of which were combat tours and has many awards including a Bronze Star that follow her long and lengthy career in the Army. Upon all those years, I asked her the question of how her military career affected her home life.

For me, being military has meant that I could get through anything. I have always felt if I could get through Basic Combat Training, I can do whatever I set my mind to. I am also blessed that my husband was an “Air Force Brat”. It has been easier because he has been a military dependent and has that familiarity. I also believe that having two sons was probably better for all of us than having daughters. I cannot tell you how many times I have heard from my guys “I’m not one of your Soldiers”. Maybe I was a little dictatorial, but both of our sons and one of our daughters-in-law joined the Army, so I could not have been too bad. My sons did work out with me quite a bit when they were young. Pushups, sit-ups, stretching, running, the works, were part of our daily lives. They are both very active today and I know I am in better shape now than if I would have chosen another career path. My husband and I are still active, so it works.”

American Farming Publication Penny Anderson Army Vet

Penny Anderson continues to help Veterans and all those affected by war. She does this because she also has been influenced by her missions overseas, and wants to give back to the others she considers family.

I know through my own life, service, and experiences that we are all affected by this life. I also know that we can personally affect positive change by our individual interactions with others one at a time. We have to want to. So that’s my plan. Be intentional. One positive interaction at a time.”

I couldn’t help but ask, how can the people at home help other military members?

Don’t look past us. When you do look at us - have kind eyes, look us in the eyes, and see us. Say hello in a kind voice and mean it. Say “thank you for your service” and mean it. Many of our Veterans are hurting. If you are able, give to your local Veteran Service Organization. There are plenty out there.”

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Recipes From The Farm

Stuffed Peppers

Ingredients:

5 lbs. Ground Beef

4 Cups Cooked Minute Rice

7 Green Peppers

1 Head Of Cabbage

Salt & Pepper To Taste

Ketchup

Directions: Preheat Oven to 350 Degrees, Chop up Green Peppers into bite size chunks, Finely chop up head of cabbage. (Spray Pan With Nonstick Cooking Spray) Mix all ingredients in large roaster pan ( except for the ketchup). Cover the top of the stuffed pepper mix with ketchup. Bake for 2 1/2 hours. Once the stuffed pepper mix is done cooking if the ketchup has sunk down into the mix add more ketchup to your desired taste. This recipe is a family FAVORITE!!! We all look forward to Aunt Lois's stuffed peppers at family events but no family get together is complete without her Better Than Anything Cake!!!!

American Farming Publication Recipes From The Farm

Better Than Anything Cake

Ingredients:

1 Box of German Chocolate Cake Mix

1 Small Can Of Sweetened Condensed Milk

1 Large Container Of Cool Whip

1 Squeeze Bottle Of Carmel Ice Cream Topping

1 King Size Heath Bar

Directions: Bake the German Chocolate Cake according to the box directions. Let cake cool down and with the handle of a wooden spoon poke holes all over the top of the cake, pour the sweetened condensed milk into all of the holes, then place the cake in the refrigerator for at least 1 1/2 hours. After cake has cooled in the refrigerator fill the holes with the Carmel Ice Cream Topping ( reserve some for the end product ) Cover the cake with the entire container of cool whip, Drizzle remaining Carmel Ice Cream Topping over the cool whip. Last breakup the king size heath bar and sprinkle all over the cake!!!!

American Farming Publication Recipes From The Farm
American Farming Publication Recipes From The Farm
American Farming Publication Recipes From The Farm

Recipes From The Farm

We would love to feature some of your families favorite recipes in our upcoming Issues! Please send in your Family Favorites to:
American Farming
PO BOX 841
Fort Dodge, IA 50501 :
or
Contact Us

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American Farming Presents Kauffman’s Wood Kreations

John Kauffman - Kauffman's Wood Kreations
As a little boy, John Kauffman played farm for many hours in the dirt, on his hands and knees under a big shady maple tree. John’s farm had a toy wooden barn his grandfather built him which was not far from a replica of the real barn on his father’s farm. As John got older he added machine sheds and other barns and buildings to his play farm. So thus began the love of toy barns.

But as any little boy or girl we grow up... or do we?

The love and passion of toy barns, toy farm buildings began at an early age. It wasn’t until 2008 on a cold winter day John went into his shop and built his first toy barn. His obsession of TOY BARNS then started. John built his first toy barn for his nephew Nick; his smile was as big as the sun. John surprised everyone with the quality and detail of that very first barn. Building a couple of more barns and improving on design and quality, he was hooked on his new found hobby.

John built his toy barns as a hobby and sold then as a side business. It wasn’t until the fall of 2011 after the company John worked for closed their doors at that location, that John stepped away from corporate America and decided to do his own business. That’s when Kauffman’s Wood Kreations took off and is now a full-time business making toy barns, replicas, and many other type of buildings.

John Kauffman grew up as a farm boy in Marcus, Iowa (North West, Iowa) and now resides in Eagle Grove, Iowa (located in North Central, Iowa) His strong roots in farm life leads him to believe that these old barns are disappearing from the rural skyline and that the history of these old barns needs to be shared and loved with the new generation of children. The use of these old barns has changed, which is just the sign of the times… good or bad, that is one of the reasons John makes the toy barns detailed and durable for children to play with. John wants children to understand what barns are and about what hard working farm life was and in some instances, still is, but still a great way of life.

John has a Bachelor of Science Degree in agronomy and a minor in Soil Science from South Dakota State University. John is proud to have had the great opportunity to be an Agronomist and work closely with so many farmers and growers over the years. John is excited about this new chapter in his life, KAUFFMAN’S WOOD KREATIONS.

Please wonder, reminisce or dream as you go through the photo of toy barns that John has created and built. If you are 3 years old or 100 years old there is something for you to enjoy.

Enjoy,

John Kauffman

American Farming Publications Kauffman's Wood Kreations
American Farming Publications Kauffman's Wood Kreations
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ICCC Ag Technology

ICCC Ag Technology American Farming Publication
ICCC Ag Technology American Farming Publication

We have a hidden gem in the Midwest at Iowa Central Community College in Fort Dodge Iowa. The College has an Ag Technology Program that will benefit agricultural businesses and farmers alike with the skills received in this two-year program. These skills are valuable since agriculture and the technology that surrounds it are forever changing. In the dynamic realm of today’s agriculture, this program is designed to prepare students for the production, retail, and service aspects of the agriculture industry. Students gain employable skills through such courses as animal science, crop production, farm business management, and field studies. In addition, students will receive practical experience in some of the largest agricultural businesses in the Midwest. The college farm also provides the resources for students to apply many farm management skills.

Instructor Mike Richards has been with Iowa Central since 2008 and has been instrumental in enhancing the GPS course offerings and has incorporated new technology into the classrooms with the addition of drones, precision planting units and a Polaris Ranger that has guidance and steering capabilities. “The instructors are teaching these men and women how to bring value to their products all while being good stewards of the land and how not to deplete it,” according to one of the ladies in the Ag program Crystal Hanrahan from the Sac City Area. The students are also able to participate in the PAS club which is a post-secondary FFA club at the collegiate level with many National Winners. The students say PAS Club has taught them ten times more than just what they are learning in their programs. We enjoyed our visit with Mollie Upton, Kaylee Peters, Brady Shelgern, Crystal Hanrahan, and their instructors Mike Robertson and Mike Richards and wish them all the best in their future endeavors at Iowa Central Community College.

Mike RichardsMike RichardsPhone: 1-800-362-2793, Ext: 1918
Email: richards@iowacentral.edu Web: www.iowacentral.edu

ICCC Ag Technology American Farming Publication
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Farmhouse Recipes Full Spread

Old Fashioned Meatloaf

* 3lbs. of ground beef
* 1/2 sleeve of finely crushed saltines
* 2 eggs
* 1 dash of Worcestershire
* 1 Tsp. prepared yellow mustard
* 1/2 cup light brown sugar
* 1/4 cup ketchup
* 1/2 cup finely chopped bell pepper
* 1/2 cup finely chopped onion
Topping:
* 1 cup ketchup
* 1/4 cup brown sugar
Directions:
1. Preheat oven to 350 degrees
2. Mix all the above ingredients together, form into loaf and place in casserole dish or loaf pan
3. Bake for 1 hour at 350 degrees
4. After baking, pour grease off of loaf. Spread topping over meat. Place bake in the oven for additional 15 minutes. Let cool for 5-10 minutes before cutting. Enjoy!

American Farming Publications Farmhouse Recipes Old Fashioned Meatloaf picture

Loaded Baked Potato Casserole

* 4 lbs red skinned potatoes
* 4 cloves fresh garlic
* 1/4 cup butter
* 1 cup of sour cream
* 1/2 cup of cream
* 4 ounces of cream cheese (Softened)
* 2 cups grated cheddar cheese
* 6 green onions thinly sliced
* 1/2 cup of real bacon bits
* salt & pepper to taste
Directions:
1. Preheat oven to 375 degrees
2. Wash potatoes, peel off about 2/3 of the skin and chop into large chunks. Slice the cloves of garlic into large pieces. Boil the potatoes and garlic in a large pot of water until the potatoes are tender.
3. Drain the potatoes & garlic and mash with a potato masher or hand mixer. Add in the remaining ingredients (except 1 cup of cheddar cheese) and blend well.
4. Place into a casserole dish, add 1 cup of the reserved cheddar cheese to the top and bake for 25-30 minutes or until cheese is melted and potatoes are hot.

American Farming Publication Farmhouse Recipes Loaded Baked Potato Casserole picture

No Bake Chocolate Pie

* 1 (9 inch) Graham Cracker Pie Crust
*12 Ounces of Cool Whip Whipped Topping
* 6.8 Ounces of Hershey’s Milk Chocolate Candy Bar
Instructions
1. Break chocolate bars into pieces and place in a small saucepan over medium-low heat consistently stirring until melted and smooth
2. Fold melted chocolate into Cool Whip until well blended. Spoon into crust. Cover and refrigerate.

American Farming Publications Farmhouse Recipes No Bake Chocolate Pie picture
American Farming Publications Farmhouse Recipes Full Spread picture
American Farming Publications Farmhouse Recipes Full Spread picture
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