Monthly Archives: May 2011

Industry NewsRace Car Sponsorship Drives Biofuels Awareness

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In a recent Wallaces Farmer article, Sukup Manufacturing of Sheffield, Iowa, was recognized as an official sponsor of the 100 Firestone Indy Lights Race at the Iowa Speedway to be held June 25, 2011. They have also partnered with ISU and the Farm Progress Show to sponsor the ISU Racecar. This new partnership with ISU, NASCAR and the Iowa Speedway is designed to promote the use of ethanol-based blended fuel and the renewable fuels industry.

This year NASCAR started fueling its stock cars with a blend of 15% ethanol made from corn grown by American farmers. This month’s races at Iowa Speedway marked the first time NASCAR’s ethanol-fueled cars raced in Iowa.

The Chevrolet pictured here, with number 85 on the sides, was driven Saturday, May 21, by Tanner Whitten in the NASCAR K&N Pro Series. It was a big weekend for the 18-year-old driver, who graduated from high school the next day, May 22.

ISU Racecar sponsored by the Farm Progress Show and Sukup Manufacturing

Eugene Sukup, founder of Sukup Manufacturing, spoke at a press conference held in Des Moines to promote the new project. He said, “Ethanol has been a real boost for Iowa and indeed Midwest agriculture. Iowa has done the groundwork in developing alternative energy and has done it very well. ISU is helping to further develop renewable fuels, the next generation of biofuels.”

He added, “Our business is making bins and equipment to store and handle grain, including corn that’s made into ethanol. The 41 ethanol plants we have in Iowa today, plus the rest of them in the U.S., have raised the price of corn and have helped boost U.S. farm income. The big thing we all need to do today is to help address the public’s understanding of the importance of biofuels and the need to continue to do research and development. Today’s corn ethanol is a much needed step to help bring us to the next generation of renewable fuels.”

Visit this link for coverage of a press conference held in Des Moines to promote this new biofuels promotion and for an interview with race car driver Tanner Whitten.

Food & FamilyBeef Production Has Been This Family’s Tradition for Five Generations

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Medberry's Stone House

Nestled in the rolling hills and green pastures of Clayton County, Iowa, you’ll find Rob and Dawn Medberry’s generational home almost blending into its native landscape.

“The attractive old stone house, erected in 1860 of stone quarried on the farm, still stands staunch and strong. The tall barn, erected in 1864 with a hewn oak frame and stone foundation, stands straight with nary a sag in its roofline,” according to an article printed in a 1967 newspaper that Rob shared with me. More than four decades later, this report is still accurate.

The farmstead was built by James Kerr, who moved from his native Scotland to New York state as a young man. He worked as a bargeman on the Erie Canal before moving to Elgin, Ill., and taking a bride. The young, married couple moved 5 ½ miles north of Volga, Iowa, and stared acquiring farmland. Kerr bought this farm in 1856, just 10 years after Iowa gained its statehood. He was truly a Scottish pioneer, gaining notoriety for his registered Shorthorns and fine horses.

James Kerr’s son, John, took over the farm in 1908. John Kerr’s daughter, Agnes, married Perry Medberry and the young couple became the farm operators in 1924. Rob’s father, Glenn Medberry, was born on the farm and lived there until 1988.

Rob Medberry's Latham Dealer Sign, with frame built by his son Max. A purple-ribbon award winning 4-H project!

Rob’s family is the fifth generation of Medberry’s to live in the beautifully crafted stone house. He and Dawn will celebrate their 23rd wedding anniversary on June 11. They’re also the proud parents of four very active children: son Max, 17, is just finishing his junior year of high school; 13-year-old daughter Madelin is a 7th grader; Maria, age 7, is finishing second grade; and daughter, Mayleigh, is three years old.

Activities on the farm keep the brood busy when school dismisses for the summer. From the time he was old enough to enroll in the program, Max has been active in 4-H. Last summer he earned a purple ribbon at the county fair for his woodworking project, which involved building a frame for his dad’s Latham dealer sign. This summer Max is showing a steer at the county fair, and Madelin is showing a heifer. Both of them have also entered a Pen of 3, which will be judged according to feed efficiency and cost of gain, as well as for amount of back fat and length of ribeye.

Rob Medberry and part of his cattle herd.

Raising beef is a natural in this part of the state, where pastureland and forage is abundant in the hillside. The Medberrys have 70 cow-calf pairs plus 110 feeder cattle. They also plant Latham® Hi-Tech Hybrids and Soybeans.

Rob is in his first season as a Latham® dealer and says he’s enjoying it. “Nick Benson (Latham’s regional sales manager here and corn product specialist for the west) knows the products and is great at placing them in these soils,” says Rob. “I don’t have to worry about product performance because Latham has developed a reputation for quality. And, the people are just great to work with.”

With chores and field work, plus a household of busy children, the Medberrys rely on quick fixes and kid-friendly meals like this recipe for Sloppy Joes. It’s a crowd pleaser for all ages!

Sloppy Joes

You will need:

  • 1 pound of ground beef
  • 1 can of tomato soup
  • Ketchup
  • Mustard
  • Hamburger buns
  • Skillet
  • Container for excess fat
  • Strainer
  • Stove top, hot plate or outdoor oven

Directions:

  1. Brown the meat in a skillet.
  2. Hold the strainer over the container for fat. Pour everything from the skillet into the strainer. It will catch the meat and let the fat run through.
  3. Put the meat back in the skillet. Add the soup, ketchup and mustard. Heat until thoroughly cooked.
  4. Serve on buns.

Food & FamilyPut the Sizzle in Summer with Beef: Select the Cut That’s Right for You

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Michelle Baumhover talked about different cuts of beef while grilling steaks during a Latham Seeds / WHO Radio Crop Tour Stop earlier this month.

Guest blog by Michelle Baumhover, Director of Consumer Marketing, Iowa Beef Industry Council

Grilling season is upon us, and there is no better place to enjoy a great steak than in Iowa! Iowa’s cattlemen are committed to providing wholesome, safe and delicious beef. With abundant feed, rolling hills and green pastures, Iowa is one of the premier beef-producing states in the country.

Beef puts the sizzle in summer by delivering great taste and nutrition. There are 29 lean cuts of beef each packed with 10 essential nutrients making beef one powerful protein. With so many lean cuts available – like traditional favorites such as T-Bone, Sirloin and Strip Steak – you may wonder how to choose which is best for you.

Learn about all the great beef options available from a Web tool called the Interactive Meat Case. Visit the homepage of IaBeef.org to learn more about the variety of nutritious and satisfying beef cuts, including cut descriptions, recipes and cooking tips.

Grilling is one of the healthiest ways to enjoy beef and it’s as easy as 1, 2, 3 — follow these grilling basics for great beef every time!

Step 1: Prepare gas or charcoal grill according to manufacturer’s directions for medium heat.

Quick tip: To estimate medium heat, cautiously hold the palm of your hand, at cooking height over the grill surface. Count the number of seconds you can hold your hand in that position; approximately 3 seconds is medium

Step 2: Remove beef from refrigerator and season with herbs or spices as desired. Place on cooking grid.

Quick tip: Marinades tenderize less tender and less expensive cuts of beef. Always marinate in the refrigerator. Less tender beef cuts from the round, flank and skirt should be marinated at least 6 hours – but no more than 24 hours – in a mixture containing an acidic ingredient or a natural tenderizing enzyme such as lime juice, Italian dressing or wine.

Step 3: Grill, turning occasionally to desired doneness. After cooking, season beef with salt, if desired.

Quick tip: Use long-handled tongs for turning steaks; a fork will pierce the beef causing loss of flavorful juices.

Quick tip: The best way to determine doneness is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature.

  • Aim for a reading between 145°F (medium rare) to160°F (medium), which are the ideal temperatures for tender, juicy steaks
  • To avoid over cooking, remove steaks from grill when thermometer registers 10? below desired temperature as the steak will continue cooking when removed from the heat. After removal from grill allow steaks to ‘rest’ for several minutes before slicing.
  • Time guidelines are available relative to beef cut and thickness. Click here to view the chart.

Shannon Latham and WHO Radio’s Bob Quinn enjoyed taking part in the Iowa Burger Tour. They gave a “thumbs up” to the Gunder burger from the Irish Shanty in Gunder, Iowa.

Producer-directed and consumer-focused, the Iowa Beef Industry Council is funded by the $1-per-head beef checkoff. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand. For more information, visit www.iabeef.org.