diane wheat 1

Chocolate Chip Pumpkin Bread & Farm Tour

diane wheat 5I recently hosted Amber from Stirlist.com to visit my farm and share with her one of my favorite fall bread recipes.  Here is a part of her post, and you and read the whole story on her blog

I recently saw a meme online that said, “We should go back to how we produced food 100 years ago. The grocery store was your vegetable garden and basement cellar. And if you didn’t have something you needed, you simply asked your neighbor.”

diane wheat 2While this might sound very sweet and romantic, I wondered if this is truly realistic? To learn more about this, I traveled three hours across the great state of Nebraska to visit with mom and farmer, Diane Karr. Diane and her family live near Blue Hill, NE and they raise wheat, soybeans, corn, alfalfa and cattle. Diane studied agribusiness in college and then moved back to Blue Hill where she and her new husband rented a farm and became actively involved in his family’s farm. Today Diane and her husband have been married for 17 years and now farm the land where her husband grew up.

When I asked Diane about how farming has changed over the past 100 years, she immediately said, “You need to see the plat map.”

Did she just say, “Plat map?”diane wheat 4

A plat map shows where each farm is located. Diane placed two plat maps side by side. One was from 100 years ago and the other was a recent plat map from last year. It was a humbling experience to watch Diane turn the pages and share stories about how the community has changed over the years. The biggest difference between the two maps is how many more individual farms existed 100 years ago. Many of those farms that existed 100 years ago no longer exist today. When I asked her about how farms like hers might be compared to factory farms, she laughed and said, “Farming practices might have changed, but that doesn’t make us a factory farm. Farming is a living thing. We care about the land and we feed our own children what we grow here. 100 years ago there were many nutrient deficiencies and modern farming and food science has helped solve that. Farmers are now more efficient than ever and today we are able to do more with less. People forget how much harder it was to farm 100 years ago. Why would we want to go back to doing things like we did 100 years go? ” Great question.

As a nutrition expert, I think consumers have given a lot of authority to non-experts regarding farming and food production. A popular example of this would be celebrities claiming gluten and wheat products cause autism and other health issues. Knowing that Diane is a wheat farmer, I wanted to spend a little time chatting with her about this. One thing that consumers are often confused about is wheat and GMOs. “Did you know that there is no commercial GMO wheat available on the market? It might exist someday, but currently wheat is not available as a GMO.” You can read more about that HERE.

Another myth that people have come to believe is that in order to be healthy, you should stay away from wheat. Unless you have been diagnosed with celiac disease or an allergy, there is no reason to avoid wheat. As a Registered Dietitian, I’ve unfortunately seen people use “gluten sensitivity” as a fad diet and in my opinion, it really minimizes the serious effects consuming wheat could have on those with true celiac disease. I think it’s important to mention that celiac disease is actually an autoimmune disorder and it occurs in about 1/133 people. It is not as common as everybody thinks it is, but it is a very real thing for those who actually have it. But that doesn’t mean everybody else needs to avoid it. According to the Wheat Foods Council, wheat has been consumed by humans for the last 17,000 years and we have seen an increase in all autoimmune disorders, not just celiac disease. When you eliminate wheat products, you eliminate several other important nutrients such as B vitamins, folate, iron and fiber.diane wheat 6

This field is hard red winter wheat. This wheat was planted in early September and will probably be harvested in July. Diane told me, “It goes dormant in the winter just like the green grass outside your house.” Apparently this is the type of wheat that you will find in all-purpose flour and used for making breads and rolls. There are actually 6 classes of wheat that include hard red winter, hard red spring, soft red winter, durum, hard white, and soft white. The hard flours are usually good for breads and rolls and the soft wheat is good for flat breads and crackers. Durum wheat is used for pasta making. This recipe that Diane shared with me contains all-purpose flour, which is perfect for quick breads like this.diane wheat 1

Diane and her husband’s parents still live near Blue Hill and when they’re not working on the farm, you can find Diane and the rest of her family cheering at cross country meets and football games. This chocolate chip pumpkin bread recipe is a fall family favorite.diane wheat 7

Diane assured me that while the number of farmers may have changed, the reliance on neighbors and passion for caring for the land could not be stronger. Seeing the impact of a family caring for the same piece of land for over 125 years brings a perspective we often neglect.

Special thanks to CommonGround Nebraska and Diane for the tour and for sharing this recipe! Be sure to visit Diane’s blog and please feel free to reach out if you have questions.

Chocolate Chip Pumpkin Bread & Farm Tour
Cook time: 60 mins Total time: 1 hour

Ingredients
3 cups sugar
3 eggs
1 can pumpkin (15 oz)
1 cup vegetable oil
1 tsp vanilla extract
2 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup chocolate chips

Instructions
In a bowl, combine sugar, eggs, pumpkin, vegetable oil, and vanilla. Set aside. In another bowl, combine flour, spices, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Fold in chocolate chips. Spoon into 2 greased and floured 8 x 4 inch loaf pans. Bake at 350 for about 60 minutes. Cool for 15 minutes before removing from pans to wire racks.

lanalasagna7

No-Noodle Lasagna Beef Dip Recipe

The most delicious appetizer. Ever.lanalasagna1

lanaI’m a BIG fan of appetizers.  And it’s now Appetizer Season, a.k.a. Football Season!  Looking for something new to try?  I’ve got a great one for you!  I discovered this dish of deliciousness last spring at a Taste of Home Show in Kearney, NE where I was working at a booth forCommonGround Nebraska.  The Nebraska Beef Council was handing out samples and I may, or may not, have made multiple stops at their booth.

So what do I call an appetizer this good?  Supper!   And it’s also called No-Noodle Lasagna Beef Dip.

And even more good news – it’s a great way to use leftover roast beef!  I’m going to start from the very beginning… first you have to cook roast beef (or buy the packaged fully-cooked… but I guess I’m a little old-fashioned and like to do it the old way). Since we raise beef and have a freezer full of our own beef, our package looks a little different than you buy in the grocery store.

I happened to grab a rump roast, but any cut of roast is good.  I think the proper way is to thaw the meat prior to cooking… but I don’t normally plan that far in advance :) so I just put it in the crock pot frozen, add a glass of water, and sprinkle our favorite meat spices on the top.  Oh – and don’t forget to turn the crock pot ON low.  Yes, I’ve made that mistake!lanalasagna2

Cook on low for about 8 hours.  Then serve for a meal!  Or use it for this recipe if you’re afraid there won’t be any leftovers!lanalasagna3

Use your leftovers (or about 1 lb of roast beef, or whatever you have), pull the beef apart so it’s shredded, and add 1 1/2 cups pasta sauce and 1 clove garlic (minced).   Spread 8 oz cream cheese (softened) into a 9 inch pie plate.  I mean really… what’s an appetizer/dip without cream cheese?!?!lanalasagna4

I love using this garlic press… but you can use garlic in about whatever way works for you!  If I don’t have fresh garlic cloves, I just sprinkle some garlic powder or something like that.lanalasagna5

Next, the recipe calls for 1/2 cup sliced green onions, which would be fantastic, if I had them.  But I didn’t, so I went without.

Spread the meat mixture over the cream cheese.  lanalasagna6

Then sprinkle with 2 T parmesan cheese (grated).lanalasagna7

Bake at 400 degrees for 15-20 minutes.  You could probably even do this in the crock pot.

Serve with crackers, toasted bread or chips.  Wait for the fans to cheer… never mind, their mouths will be full… at least until it’s gone!   To my surprise, one of my kids was not a big fan of this… which worked out well for the rest of us.  Let’s just say there was no concern with leftovers!

Find the official recipe here.

joan1

Walking beans

joan1
I am walking through a soybean field just as the leaves are beginning to turn. The plants are knee high.

Have you ever walked beans?  Have you ever heard of walking beans?  I smile as I ask this because before I became a farmer I had no idea what walking beans meant.   Before I was married I had a co-worker at a vet clinic I worked at that farmed with her husband.  One day she mentioned that she was going to be walking beans on her weekend off.  At that time I knew very little about farming and farming terminology.  The little bubble above my head was of her and a leash and somehow getting green beans to move along.  I didn’t even know that she was referring to soybeans as the only fields I saw growing up were cornfields.

Steve's not confused as he walks through this soybean field that was partially harvested the week before.  Rains kept us out of the field for a week.  Steve is chewing on a soybean to check for moisture, a skill I have yet to learn.
Steve’s not confused as he walks through this soybean
field that was partially harvested the week before. Rains
kept us out of the field for a week. Steve is chewing on
a soybean to check for moisture, a skill I have yet to learn.

My flashback to that moment came the other night as I was watching TV and one of the political candidates from Iowa mentioned that she had grown up walking beans.  I was wondering how many people knew what she was talking about.  I also realized I’ve done this when talking to people about what we do on our farm.  I assume someone understands my terminology until I see a confused look on their face or worse yet, they turn and walk away shaking their head!

One of those expressions came to me when I was talking about how we treat cattle.  When we find a sick animal we remove him from his pen and take him up to the barn where we can give him medicine.  This is how I said it “we pull the steer and then take him to the barn to get treated”.  I didn’t realize that the bubble image the person was having was of us roping the animal and dragging him from the pen to the barn.  Fortunately this person asked more questions so I was able to explain what “pulling” meant.

We use ATV's instead of horses to remove cattle from their pen.  We try to walk them out slowly as this steer is doing.  He is looking at the gate and moving towards it.
We use ATV’s instead of horses to remove cattle from their pen. We try to walk them out slowly as this steer is doing. He is looking at the gate and moving towards it.

I wasn’t brave enough to ask my friend what it meant to walk beans.  My opportunity to learn came when I became a farmer.   When Steve and I were in our early years of marriage I became quite skilled at walking beans.  Walking beans was a form of weed control in soybean fields.  We would walk through the rows with a hoe to cut out the weeds.  My sisters also became skilled at walking beans when they came to visit.  We all agreed that walking beans was not that fun but easier than detasseling corn.

My days of walking beans are long over thanks to the development of roundup ready soybeans.  Using a chemical to control weeds isn’t the only tool we use but this was a big help.  Tillage methods and crop rotation are also important as we try to raise the best crop we can each year.

I would encourage anyone not familiar with farming terminology to ask the questions that help in understanding what we are doing and why.  My own fear of looking stupid really makes me look stupid for not asking and making an inaccurate assumption.  I have learned to prefer wisdom over ignorance, facts over fear and truth over lies. joan6

“Ask and it will be given to you; seek and you will find; knock and the door will be opened to you! For everyone who asks, receives; and the one who seeks, finds; and to the one who knocks, the door will be opened.” Matthew 7:7-8

Chipotle Meatballs Recipe and Farm Tour

JoanRuskamp2Registered Dietitian and food writer from Stirlist, Amber, came out to my feedlot recently and shared one of my favorite meatball recipes on her blog. I was able to show her the feedlots, explain how we take care of our cattle, why we use vaccines and how many hormones are in beef vs. other foods (hint: see picture of M&M jars below!). 

Chipotle Meatballs and Farm Tour

DodgeWatertowerMost people end up getting out of Dodge, but last month I found myself spending the day in Dodge, Nebraska. I traveled to Dodge with my mini me (Kristen- my intern) and we had the opportunity to visit with Joan Ruskamp, a cattle feeder and farmer. I was really looking forward to spending the day with Joan so that I could see firsthand what a day in her life looks like. Joan grew up in Grand Island, NE and is a graduate of Nebraska School of Technical Agriculture at Curtis in Veterinary Technology. Her role on the farm may have changed over the years, but she stays busy with bookwork, doctoring, processing and other duties around the farm. Joan enjoys being a CommonGround volunteer because it has given her the opportunity to chat with people who might not understand what life is like as a farmer and cattle feeder. Thanks to recent marketing campaigns by brands such as Chipotle, many consumers have questioned her farming practices. However, Joan loves to answer questions and she definitely helped shed some light on a few of the tough subjects she’s had to address the past few years. I think the biggest myths about cattle feeding is that the cows are crowded, “shot up” with hormones, given unnecessary antibiotics, and that the farmers mistreat the animals. What I saw on Joan’s farm that day was the complete opposite. I was surprised to see how much room the cattle had and I was really impressed with Joan’s knowledge about feeding, managing disease, and hormones. She also gave up some very valuable time to answer all my questions, which was very much appreciated. The photo below is the view from Joan’s front door. Do you think this looks like a factory farm?DodgeDeck

It’s not quite a “factory farm,” is it? Joan prefers the term, “family farm” because the land was passed down by her husband’s family. In fact, all five of her children have helped around the farm over the years. I was really surprised to see how spread out the cattle were. I realize that I am not an expert in cattle, but I saw no signs of the cattle looking uncomfortable or crowded.DodgeCows

There is plenty of room to roam…dodgepens

One of the most popular questions that Joan receives is about the amount of estrogen in beef. To help better illustrate the amount of estrogen in beef, Joan created a great visual teaching tool using jars of chocolate candies. The amount of candy represents the amount of estrogen present in eggs, peas, potatoes, and beef. I wasn’t able to capture the labels in this photo below, but the jar starting from the left represents 1 egg, then 1/2 cup peas, 1/2 cup potato, and then 1/4 pound of beef. Each candy represents 1 nanogram of estrogen, which is 1 billionth of a gram. (That’s a pretty small amount!)

1 egg = 993 nanograms of estrogen

1/2 cup peas:452 nanograms of estrogen

1/2 cup potatoes: 300 nanograms of estrogen

1/4 lb Beef: 1.7 nanograms of estrogendodgeMs

dodgeFeed-781x1024So what do cows eat? You might have heard something about “grass fed” vs. “grain fed.” I think it’s important to mention that all cattle start out on grass, so you could say that all cattle is grass fed. However, “grass fed” implies that that cattle are not finished on the grain you see pictured below. The way Joan explained it to me is that the diet of grain and other nutrients better supports what the cattle are bred for and helps build muscle. The cows strictly fed grass their whole lives will not develop like those that are finished on grain. Joan said that one is not necessarily better or worse, but there is a difference in taste, quality, and price. If you want to eat beef that has only been fed grass it’s whole life, you can expect to pay more for it. The Ruskamps finish their cattle on a diet that consists of grain and other nutrients, and their diet is carefully monitored each day.dodgeeaters

As far as antibiotic use, Joan says that they only use antibiotics when they need to treat a sick animal. The inhumane thing would be to not give the animal medicine to improve. It was also interesting to learn how treatments have changed over the years. They can give one treatment that can last 10 days, compared to many years ago farmers were giving higher doses for longer periods of time. Also, antibiotics are only administered in the neck region and not other areas of the body. Fascinating!

Read the rest of Amber’s blog here. Now, enjoy this recipe!meatballs

Chipotle Meatballs and Farm Tour

Ingredients
Meatballs:
2 pounds lean ground beef (I recommend 93-95% lean)
2 eggs
1 cup water
1 package chicken stovetop stuffing
Sauce:
1 12 oz jar grape jelly
1 12 oz jar chile or chipotle sauce

Instructions
Mix together beef, eggs, water, and stuffing mix. Portion meatballs into 1 or 2 oz portions. 2 oz portions will yield at least 2 dozen. Bake for 20 minutes at 350 degrees.

While meatballs are baking, prepare the sauce, Over medium heat, mix together grape jelly and chipotle sauce. Bring sauce to a boil and then remove from heat.

Once meatballs are fully cooked, you can poor the sauce on top of the meatballs and then cook again for another 5 minutes. Or you can place meatballs in a crockpot, add the sauce, and cook on low heat until ready to serve.meatballs3

Speak Up! Why do hog farmers use gestation crates?

Speak Up is a series of blogs where CommonGround volunteers from all over the U.S. speak up to answer questions from consumers. This post is about South Dakota CommonGround volunteer and family hog farmer, Peggy Greenway. 

PeggyGreenway-188x160According to a Huffington Post article, “Major pork producers Smithfield and Hormel have pledged to end the use of gestation stalls by 2017, and major retailers like Burger King, Safeway, Wendy’s and Denny’s have all promised to work with their suppliers to do the same.”

South Dakota CommonGround volunteer and family hog farmer Peggy Greenway and her husband, along with 14 other area farmers, are co-owners of a 3,400-head sow (or female pig) farm. That sow farm provides weaned pigs to the Greenways to raise them to market weight in hog barns on their farm. At the sow farm, expectant mother pigs are housed in individual maternity pens or gestation creates.

According to Greenway, the purpose of individual maternity pens is misunderstood. She says these pens are used by farmers to provide for the safety of the sows.

“Animal care is first and foremost in the decision to use maternity pens,” she says. “We are trying to keep the pigs safe from one another. Most people do not know that, by nature, pregnant sows get mean and will fight each other. The pens are used to prevent sows from these fights, which often cause injuries and sometimes even death.

“A free-choice stall is another option. This is where sows in a group pen can open up an individual crate attached to the group pen and go into it to be away from the other pigs. Trials have shown that given the choice, sows choose to be in those individual crates the majority of the time when housed in a free-choice stall system. They prefer the comfort and security of not having to fight with other sows to get feed,” said Greenway.

With the corporate push toward the use of group pens, Greenway explains the issue from the farmer’s point of view.

First, Greenway says that the use of group pens will increase the number of workers needed on the farm and require farmers to build larger buildings, ultimately creating higher pork prices for consumers.

“It takes one-third more space to convert existing sow housing from gestation crates to group pens. Farmers have to look at the cost of making those conversions. Either we build the extra space or we drop back on the number of pigs we house.”

Greenway says a large part of a farmer’s decision to make housing conversions on their farm depends on each farmer’s agricultural lender. According to information supplied by AgStar, the nation’s leading lender of farm equipment and operating loans to hog producers, converting an existing barn from individual maternity pens to group housing does not increase the value of the building, but instead will increase farmer’s debt load and lower production. After conversion to group pens, the barn will hold one third less sows. Greenway says it is unclear who will foot the bill for those conversions. She thinks some producers will just decide to exit the business.

Information based on an AgStar presentation:
Converting from Gestation stalls to Gestation pens:

  • Cost looks to be $200-$300 a space to redo
  • 2500 sow unit – value $900 a space = $2.25MM
  • Current debt is $500 a space – to redo you want to borrow that cots so debt per space would go to $700-$800 a space
  • Value will be unchanged so your collateral value has dropped
  • It is still a 2500 sow unit
  • How will we pay for these conversions?

Greenway says that farmers who are planning to build new structures to house hogs will likely look at incorporating a system of group pens in order to meet the demand from end users, but she says many things go into making the final decision.

“The other cost farmers may have to consider is labor. It takes more people to make sure that the sows are not fighting in group pen systems,” Greenway explains. “If a couple of sows are fighting, animal care givers have to remove them from the pen so they don’t get injured.”

Second, about 85 percent of U.S. hog farmers keep their sows in gestation crates. See the results of this farmer survey.

“We know we are doing the right thing,” Greenway says. “Our veterinarians recommend we use maternity pens because it is the system that works best for both the animals and for the people working to care for them.”

The Pipestone Veterinary Clinic’s veterinarians provide animal care and manage the sow farm, which the Greenways co-own with their farmer friends. Pipestone Vet Clinic also manages several other sow farms in South Dakota, Iowa, and Minnesota.

The Greenway family plans to continue to monitor meat industry and retailer demand for pork raised without gestation crates, while at the same time making sure they don’t compromise the health and safety of their pigs or the employees at the sow farm.

Greenway says she doesn’t know what the future will look like for hog farmers.

“If we want farmers to take good care of their pigs and provide healthy, high quality, lower-cost pork chops and bacon for consumers, we should all stay informed on this issue,” she says. “Most importantly, I urge people to seek the opinions of farmers and veterinarians if they have questions about the way sows are housed on farms.”

This is Steve with our granddaughter, Ella, fishing in our pond 
near our house and feedlot.  She is the next generation
we are striving to provide healthy and abundant food for.

One size fits all

Joan new shot 1Have you ever purchased an item that was sold as “one size fits all”?  There are some items, like a rain poncho, that worked for me to buy that way.  That wasn’t the case when I went to buy a pair of rubber gloves.   I found it very difficult to stuff my hands into a glove that was made for much smaller hands than mine.  Has this ever happened to you?  

joan pulling a glove onImagine shopping for clothes if your choices were limited to the one size fits all label.  Would we be limited to buying stretch pants and pull-over tops?  The one time in my life that I actually liked elastic pants was when I was pregnant.   Even the labels small, medium and large can be frustrating if you don’t know how much they will shrink.  Fortunately, we have clothing made for all shapes and sizes including specialty stores for those needing even more choices.

What about food choices?  Besides a plethora of diets to choose from we also have plenty of choices when it comes to how the food was raised.   When I was a child, my mom didn’t have the labels of organic, grass-fed, hormone free, etc. to look at.   Mom often bought the items that were on sale that week to feed our family of eight.  Now when a mom goes to the store, there are labels and whole grocery aisles of specialty foods that can be quite confusing.  Learning what labels mean and understanding more about production practices can help. You can learn more about labels here.

Steve and I enjoying one of our favorite meals on our deck - steak with veggies and hash browns.
Steve and I enjoying one of our favorite meals on our deck – steak with veggies and hash browns.

joan_gardenWhen Steve and I were raising our children we could choose to eat food from our farm and from the grocery store.  I took pride in having a big garden with items to freeze or can for winter meals. Perhaps many of you also enjoy gardening and eating the fruits, or veggies in my case, of your labor. We sometimes butcher a steer from our farm but also buy meat at the grocery store.  I never doubted the safety or quality of the food from the grocery store or from our farm.   How the food was raised was not a concern of mine and our children were healthy and active with doctor visits due mostly from sports injuries.   

In our culture today we have many people concerned about how food is raised.   Part of that is due to the change in the size of farms as well as fewer people doing the farming.  Farms have changed over the centuries to meet the needs of the people needing to be fed.  The food choices we have today are very important so that those with food sensitivities can find what they need as well as the family on a tight budget.Joan_four tractors oats

Our farm practices are designed to feed more people using less resources.  We utilize the science and research done by our universities and yes, companies that sell us seed, weed control and veterinary medicine. We utilize a hormone implant in cattle, antibiotics for disease and seed corn that can defend itself against a pest through DNA procedures.  It is very important to us to use methods that will leave us a better farm tomorrow. Putting research into practice is akin to saying the proof is in the pudding.   Continually finding better ways to improve our soil, provide better care for the cattle and produce a healthy food choice is what we work for.   Joan_history of auto and biotech

I encourage people on all sides of the debate about food production to first accept the need for a variety of farming methods and second to spend time getting to know farmers by asking us how we do what we do.  It is through shared friendly discussions that we all benefit from a continued food supply to meet the needs of a many sizes needed to fit all society.

This is Steve with our granddaughter, Ella, fishing in our pond  near our house and feedlot.  She is the next generation we are striving to provide healthy and abundant food for.
This is Steve with our granddaughter, Ella, fishing in our pond near our house and feedlot. She is the next generation we are striving to provide healthy and abundant food for.

 

patio4

Patio Corn Salad, Biotech, & Jean Jackets

Hilary Maricle family7I had the opportunity to share with Amber from Stirlist.com about our farm and what I do with CommonGround. We had a great conversation about growing food, GM or biotech crops and I shared a favorite recipe: Patio Corn Salad! Here is an excerpt from her post about our conversation.

FARM TO TABLE, FIELD TO PLATE, VOTE WITH YOUR FORK

These phrases sound so romantic, right? We love using these buzz phrases because they make us feelgood. They imply a direct connection between the farmer and the consumer and that’s romantic. The problem is that the average consumer is about four generations removed from the farm and for many people, their only connection to a farmer might be the images they see portrayed on television commercials or ridiculous articles they read on the internet.

Last week I met with Hilary Maricle, a 6th generation farmer, who participates in just about every aspect of agriculture from raising calves and hogs to farming corn and soybeans. She even grew up working in her parent’s grocery store. She’s also a wife, proud mother of five, and serves as the Dean of Ag, Science, and Math at Northeast Community College in Norfolk, Nebraska. She has literally been apart of every aspect of farm to table and she also shared with me this great recipe! patio5

I wanted to hear Hilary tell me a romantic story about how food travels from farm to table, because I’ll admit it, I’m a hopeless romantic. My favorite movies are The Princess Bride and Sleepless in Seattle. Come on, who doesn’t love the moment when Wesley yells, “As you wish” after Princess Buttercup pushes him down the hill? Or the moment when the elevator door opens at the end of Sleepless in Seattle and Meg Ryan sees Tom Hanks standing there with his little boy? That is romance.

What farmers like Hilary have helped me to realize is that farming is not about romance.

Farming is hard work. Farming is a business. Farming is a science and modern farming practices, including the use of biotechnology (genetically modifying food using genetic engineering) are indeed, safe.

I think we’ve romanticized farming to the point that it has hurt both the farmers and the consumer’s perception of farming. Sure, we all love a good story. But sometimes these stories are turned into horror films by making consumers fear farmers (Chipotle, cough cough) and modern science instead of respecting a farmer’s knowledge and expertise. Hilary has been a volunteer for CommonGround Nebraska for the past five years. She said she started volunteering for CommonGround because she hates to see young mothers scared to buy food.

“As a farmer, the biggest challenge that we have today is the media making young moms fear their food. Whether you shop at Whole Foods or Walmart, you should be able to feel confident in your food choices.”

What Hilary enjoys most about volunteering with CommonGround Nebraska is being able to have conversations with mothers from all walks of life. She is often asked questions about farming practices including the use of biotechnology (most often referred to as GMOs) , pesticides, and food safety.

I know I’ve mentioned Genetically Modified Organisms before on the blog, but let me just take a moment and provide a little clarity because let’s face it, GMOs do not sound that romantic.  According to GMO Answers, “GMOs are often used to describe organisms developed using the tools of genetic engineering.” Many of my friends and students think that many foods are GMO, when in reality there are actually only eight commercially available GMO crops which include corn, soybean, cotton, alfalfa, sugar beets, canola, papaya and squash. A lot of the controversy regarding GMOs has been regarding safety or the argument that they are unnatural. In order to better answer these questions, I sat down with UNL plant scientist, Dr. Sally Mackenzie for a crash course on all things GMO.  Dr. Sally Mackenzie is a plant molecular geneticist who works in the department of Agronomy & Horticulture at the University of Nebraska-Lincoln. She is also one of the experts featured on Best Food Facts. She gave a fantastic lecture earlier this year at UNL, which is available online if you want to check it out. One of the first things she pointed out to me was that I was wearing a jean jacket. “Um….yeah lady, I’m wearing a jean jacket,” I said sarcastically in my mind. Then she said, “Did you know you are wearing GMOs?” Ha, no…I guess I hadn’t thought about that before!

Read more on Amber’s Stirlist blog post - including the Patio Corn Salad recipe!

patio4

Silk-Free Sweet Corn Trick – CommonGround Nebraska on KOLN

  The Fourth of July is a great time to celebrate with friends and family, and nothing brings people together quite like food. Luckily, CommonGround Nebraska volunteer Hilary Maricle has got you covered with this easy tip for silk-free sweet corn. Watch Maricle as she demonstrates the how-to trick on KOLN’s morning show with Melanie Bloom and Torin Otis. For more information about CommonGround and where you food comes from, visit http://www.FindOurCommonGround.com. Have a safe and happy 4th!

Patio Corn Salad

Patio Corn Salad

 

 

 

 

 

 

{Photo courtesy of liveloveandsustain.com}

Ingredients:

  • 4 ears of sweet corn or 2 cans W K Corn, drained
  • ½ cup onion, chopped
  • 1 cup cucumber, diced, leave skin on
  • 1 cup celery, diced
  • 2 tomatoes, diced
  • 1 cup sour cream
  • ¾ cup salad dressing (I use Miracle Whip)
  • ¼ cup white vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 scant teaspoon dry mustard

Directions: 

  1. Mix all ingredients together and chill – best if chilled overnight.
  2. NOTE: It’s important to drain veggies well after washing.

Lana’s Corn Bake & Farm Tour

lana hoffschneiderAt the end of May, I had the opportunity to host Registered Dietitian (RD), Amber from Stirlist.com, to come visit our family farm, learn about farming, talk about why we use GMOs & biotechnology on our farm and share with her one of my favorite recipes.  Here is an excerpt from her blog post, and find my recipe below!
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A few weeks ago I had the opportunity to spend the morning with Lana Hoffschneider and tour her family farm. Lana is a mother of 3 adorable children, she has her degree in agribusiness, and she grew up working on her family’s dairy farm. Lana and her husband Chad live on a farm near Waco, Nebraska. They farm alongside three other families including Chad’s father, cousin, and uncle. In addition to being a stay at home mom, she is a volunteer for CommonGround Nebraska and helps out daily around the farm. They farm soy, corn, and raise cattle. The day I dropped by for a visit, the kids were out of school that day due to a recent tornado that had caused damage to the area. Yet another fun part about farming is that your product is at the mercy of mother nature.
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I asked the children what they liked best about growing up on a farm. Lana’s oldest daughter quickly shouted out, “All of it!” Cora told me her favorite part was harvest time and throwing the corn husks up in the air. That would probably be my favorite part too, Cora!
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We started our journey by heading out to see the equipment that is used for planting. Planting usually takes about 2 weeks and is a pretty labor intensive process. The planter (shown below) can hold about 120 bags or bushels, which translates to a whole lotta corn. (That’s very scientific, I know) Alright, one bushel is about 35 liters. The seed comes from their seed dealer and they can either purchase by the bag or by the crate. One bag of seed is enough for 2.5 acres and costs about $250-300/bag. FYI, an acre is about the size of a football field.
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We talked a lot about the recent attacks on farmers by popular brands such as Panera and Chipotle, and I asked her about how she would feel if somebody called their farm a “factory farm.” She said, “I don’t want people to see us as monsters. It bothers me when people say that. What makes a farm a factory farm? Using large equipment? We use equipment to be more efficient, which reduces waste. Why in the world would we want to return back to what we did 100 years ago? We can’t produce enough food without the advantage of economy of size. It’s not bad to question where your food comes from, but you should base your food choices on fact, not fear.”

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I asked Lana why people are making food choices based on fear instead of fact. Lana replied, “People fear what they don’t know or understand.” She then described that because of activists turning to blogs and social media, it has caused terms like GMO (genetically modified organisms) or words like “hormones” and “antibiotics” to become buzzwords that stir up fear.  ”They are buzzwords that create fear of the unknown, but facts will dispel those fears if people are willing to look for the facts.” Perhaps you’ve heard about GMOs and have been led to think they are harmful? Did you know over1700 studies have confirmed the safety of GMOs? You can check out this article and series from the Omaha World Herald to learn more.

Lana also said that her confidence in grocery stores has greatly increased since she started volunteering for CommonGround Nebraska. She actually buys all of their food from the grocery store (except the meat that comes form their own cattle in the feedlot) because she’s confident that the grocery store provides safe, healthy, and nutritious food.

Read Amber’s full blog here!

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INGREDIENTS
  • 1 small white onion (diced)
  • 1 small red bell pepper (diced)
  • 1 small green pepper (diced)
  • 1 stick butter
  • 1 package jiffy corn muffin mix
  • 1 cup shredded cheddar cheese
  • 1 cup light sour cream
  • 4 oz light cream cheese
  • 2 cans no salt added corn (drained)
  • 3 eggs
INSTRUCTIONS
  1. Preheat oven to 350
  2. Melt 2 Tb butter over medium heat and then sauté onions and peppers. Cook and set aside to cool.
  3. In a mixing bowl combine leftover butter (6 TB), corn muffin mix, cheese, light sour cream, light cream cheese, the 2 cans of drained corn, and eggs. Add sautéed onions and peppers.
  4. Pour mixture into greased casserole dish, 9 x 13 pan.
  5. Bake 50-55 minutes.

We're a group of Nebraska farm women on a mission to help you learn more about your food and where it comes from.

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