With the farming business becoming much harder to get into as an outsider, today was very refreshing to see two different people who shook up the stereotype and found their niche. The first was at Kevin Dietzel’s farm, Lost Lake Farm, where Kevin is a dairy farmer who uses the milk from his cows to produce his cheese. The other farmer was Brian Wosepka who is following in the footsteps of Joel Salatin and raising livestock employing mob and rotational grazing methods. After talking to both these farmers there were a few similarities in their operations. They both faced the same issue of not having the ideal amount of land to have a typical farm in Iowa growing soybeans or corn. This results in both of them relying on livestock to make a living. Another similarity was they both found something that was uncommon in the area such as homemade cheese or grass finished cattle. There is enough demand for the product and the margins are higher compared to farming corn or soybeans so that it works out for them. The final similarity was their passion for what they did. They both talked about their operations with so much conviction that it was obvious they loved what they did and were not going to listen to people who said it could not be done. The takeaway I got from today was even though it might be a scary task getting into the farming business, there are possibilities.  You just have to find what fits.

Today’s adventures, which HN titled “fruit basket upset” plans, were determined by the weather. There were plenty of potential plans including picking up rocks in fields and witnessing the maintenance of farm machinery. We ended up focusing on three events during the day.

We began at the Poet Plant, which produces ethanol from corn. We were walked through the process and logistics of making ethanol and then given a walking tour during which we got to wear safety helmets and glasses. The plant was loud and large. It smelled of peanut butter toast, but apparently that is what corn smells like because everyone else claimed it smelled like corn. The plant itself seemed much more massive up close than when we were driving towards it from afar. The plant’s daily operation utilizes a lot of recycling and features little waste, which was a surprise to me. The three main controversies with using ethanol seem to be the creation of smog when used in vehicles, the belief that vehicles are not made to run on corn and therefore become ruined, and the increase use of corn as a mass produced crop which has many negative environmental and health impacts.

Next, the females of the trip went to a farm not too far away from the plant to build a fence for cows. The fence that we created spanned the entire length of the field; I do not know the exact measurements of the field, but it had to have been at least a half mile. My fitness tracker notified me that I reached my fitness goal of the day, and I am pretty sure that I owe it to fence building. At this farm we also got to see and photograph all kinds of dairy cows including a calf that was born at 9 pm the previous night. During the search for a missing calf, I lost a rain boot and managed to sink knee deep barefoot into some of the soggiest mud I have ever seen. The calf was found later so it made it worth it. Kevin Dietzel, the man who owns Lost Lake Farm, practices rotational grazing, a technique appreciated by Brian Wosepka, the next farmer we visited.

Brian has a family farm of about 100 acres, where he wants to practice the principles of sustainable agriculture and produce food in a local food system. The sustainable practices that characterize Brian’s farm are a little different than what I am was accustomed to at Furman. He is more interested in implementing sustainable practices for religious, political, and human health reasons. It was interesting to see how folks with more conservative leanings are working to promote locally sourced goods.

Brian also discussed the difficulties of finding markets for his beef and chicken products.  Poet, Brian, and Kevin have all faced some sort of policy that has made it more difficult for them to succeed while being smaller than some other player with more money, and therefore more political power. Brian in particular has found that most regulations do not differ depending on scale of the operation. He noted that this makes it difficult for him to make connections and find success.  For example, he discussed how slaughtering regulations are one-size-fits all, and as a result, make processing his beef quite expensive in comparison to a large-scale meat processing plant.

May 17, 2019

Our morning started at 7:00am when Dr. HN picked Sammy and me up from the Knutsons to bring us to breakfast at Morris’ house. After breakfast we ventured to Jewell, Iowa better known as “A Gem in Friendly Setting” to visit the POET ethanol plant where we were met with Jerry Rabe, who is the plant manager. This biorefining operation consumes locally grown corn and produces ethanol, livestock feed, and feed for dog food producers. POET provides feed for local, national, and international markets. Ethanol is an environmentally friendly alternative fuel source for cars. The importance of ethanol as a fuel source can be illustrated by a specific example of ethanol known as E15. It is a 15% ethanol fuel approved by the EPA for use in 2001 and newer cars, light-duty trucks, SUVs, and all flex fuel-vehicles. This constitutes over 85% of all vehicles on the road today. The impact of this Jewell, Iowa biorefining plant goes beyond just enhancing the local economy. 

After, we finished up at the Poet plant half the group went to Lost Lake Farm for the work with Kevin Dietzel. The rest of us headed to the Sweeney farm to help them herd and separate their cows. While helping herd the cows, one of my boots got stuck in the mud. Unfortunately, when I tried to maintain my balance my hands got covered in cow manure. As Ms. Sweeney says, “you never really experienced farming until into you get in with the mud.” Another interesting aspect of this part of the day, was seeing the Sweeneys give antibiotics to a baby calf. Also while we were herding the cows, I kept in mind what we learned about farm safety the day before with Professor Butt– one of the main causes of injury in farming is animals. Mr. Sweeney also emphasized this. He cautioned us not to get too close and to put our hands out since the cows aren’t able to see straight very well. 

  The day concluded with cheese making at Kevin Dietzel’s Lost Lake Farm and supper at It’s All Good in Radcliffe with Brain Wosepka from Fockler Creek Farms. During our cheese making lesson, we learned about how to aerate cheese by poking holes through it, how to properly cut cheese, package cheese in bags, and place labels on the bags. At It’s All Good we were able to discuss Brain Wosepka’s mission statement and how that relates to core values which as he stated, “more people focus on profit instead of what their company is actually about.” This really stuck with me since I’ve learned about mission statements in my sustainability courses. Brian also gave us a better perspective of what they are about, their core values, and how they engage the community. I was particularly impressed by his perspective that the community needs to be involved in determining the kind of food system it wants; that community needs to voice its concerns.

Ethanol is a fuel produced by corn, but in the ethanol production process there are some by-products that are also made. One of those by-products include DDGs. DDGs are dried distillers grains. This is used as animal feed for all types of livestock like, cows and pigs. It’s super high in protein and can easily get animals up to weight for market. Lots of farmers are users of the grain, but some farmers are not quite as quick to pick up the grain. For the few dairy farmers in Iowa some may choose to let their cows eat grass. This makes a big difference in how quickly cows grow. Talking to Kevin Dietzel of Lost Lake Farm, a small dairy farmer near Kamrar, he explained that when it is time for some of his cows to be sold off to market for meat his cows are not top sellers because of weight in comparison to other cows who get fed grain, which in turn bulk up in size quickly.

I have always been under the impression that grass fed cows, for meat, are better. I was shocked to hear that his cows were not top market. But, I began to wonder; why “beef” up a cow with corn? What is so great about these DDGs that they make them take over and monopolize the feeding menu for animals? I surely want to investigate more on the subject of animal nutrition while I am here. My logic, right now, is that healthy animals make healthy people. Why confine animals to a singular diet? I am ready to find out how farmers diversify their animals’ diets to make sure the animals are happy and healthy.

We also had the great pleasure of meet Brain Wosepka, who is a young person starting to farm using the practices of Joel Salatin.  This kind of agriculture is done on few acres of land, which makes Brian’s operation quite different than many we’ve already seen and discussed.  To give some reference most farms here easily run a 1000 acres of land. That’s a lot, right? But Wosepka’s farm is only 100 acres, a big difference than those around him. His smaller scale operation has allowed him try out different feeding options on his cattle. He too grazes his cows, making them grass fed, and employs a type a rotational grazing. This constant movement of the cows not only mimics what grazing looks like in the wild, making it more natural for the cattle, but also helps nurture the soil making his land more valuable and nutritious when it is time to grow crops. This is great example of diversifying an animal diet, and proves that not all agriculture in Iowa has to be “Big Agriculture.”

To finish off the evening I was so intrigued to hear about Wosepka’s personal philosophy of farming. His values really familiarized Iowa with me. His value for the health of his environment and the animals creates a ripple effect for things around him. This kind of agriculture strengthens the local economy because his smaller farm means he can sell locally. His values also increase accountability, if people buy from you they know you, so all reviews, good and bad, will all lead back to the source, and finally to retaining a rural population. For smaller, rural communities it’s not rare to see people leave and never return; whether it be because of school, better jobs, or simply because there is nothing to enjoy or do, when people leave their original homes it makes some towns desolate and crumbling. His farming can easily become a framework for younger people to get their hand into farming. It is less intimidating and way more accessible than conventional agriculture.

It is only day three, and Iowa seems a little more recognizable with each passing day. Even though the Iowa way of farming is way different than the South Carolina way, the similarities are beginning to reveal themselves. I am hopeful that there is a small acreage out there for me one day, so I can get my hands a little mud covered.

Small agriculture lives on even in the great jungle of corn stalks here in Iowa.

Today started with visiting POET ethanol refinery in Jewell and learning about the transformation of corn to a bio-fuel. POET produces 2 billion gallons of ethanol a year and recycles all water used in its plant. The challenges in the ethanol industry are similar to those facing farming; it is difficult to bring in new, young, energetic employees and train them. Following the ethanol presentation and tour, we went to the Sweeney farm (our hosts) and assisted in herding and sorting cattle. During this activity, we learned about what makes beef good, how the USDA rates beef, and how the cattle are cared for. We then went to Lost Lake Farm to learn about cheese. We were treated to some samples, learned about how the operation functions and where the cheese is sold. For dinner, the entire class went to Its All Good in Radcliffe, where the pizza is truly all good. We talked to Brian Wosepka, a local farmer using rotational grazing methods for his chickens and beef cattle. He discussed the difficulties facing small farmers and how you need 1,000 acres to be profitable, but he makes it work with only 100. He explained how rotational grazing is not only healthy for the cattle, but for the land and people who eat his meat as well. However, he explained the numerous governmental regulations facing small farmers who wish to sell their meat into the marketplace.

Farming is the eighth most dangerous job in the US. That’s why it is always important to employ proper farm safety. Although there wasn’t much farming done today, I still wait in great anticipation to pull out my good ole steel toe boots.

Something I am a little less eager to get a taste of is Precision Agriculture. Precision Ag is the use of software, added technology to existing equipment, and information technology in farming practices that aim to make farming more efficient. Better efficiency includes things like applying fertilizer, herbicides, and pesticides more efficiently. There are even self-driving tractors and satellite imaging maps. My enthusiasm extinguishes because I am concerned about losing the people behind the crop. I have always known and associated farming as a talent, a skilled trade, and not something everyone can do, but I guess that is the problem. Talking with Professor Kevin Butt, Professor of Agriculture at Ellsworth Community College, who specializes in precision agriculture, I learned that one reason farming is becoming more technologically advanced is because there are no farmers. There are simply no people to do the work anymore, so to keep up with the demand farmers have to start picking up some of the precision ag practices.

So what happens if all the farmers run out? Will we be dependent on robots to grow and collect crops? Sure this may be the worst case scenario, but apocalyptic charged questions generally get people thinking. Where does our commitment to farming begin as a consumer? There isn’t room for everyone to grow there own corn or raise there own livestock, but what is our role in creating and retaining farmers over time? These are big questions I am grappling with, and hopefully over the course of three weeks I can discover more roles for all types of people in agriculture.

Farmers are biologists mechanics, veterinarians, business people, and so much more. There is space for everyone here, it’s just the task of finding your place.

On May 16, we started off with a breakfast of quiche made by Mr. Stole. Then we were off to Ellsworth Community College, which almost resulted in me being left behind, to talk with Professor Kevin Butt about farm safety and precision agriculture. Farming is the 8th most dangerous job, and accidents can happen at any time.

Precision Agriculture uses GPS and the mapping of fields to get the most productivity and efficiency out of farming. Through technology, the farmer can see the variations in the soil quality (among other things) on his/her fields.  These variations can influence the use of pesticides, fertilizers, and crops grown on those fields to produce more and better crops. Drones are also used in precision agriculture. They are beneficial especially to corn farmers because corn plants grow to become very tall and an acre can sustain around 36,000 corn plants, so the drone gives farmers a bird’s eye view of their fields. It allows them see what the problem areas are within the fields. Drones also have the capability to use infrared to access the health of plants and animals. Corn’s maturity is measured by its heat units and sick cows will have body temperatures that are either hotter or cooler than normal. These technologies used in farming take stress off the farmer and allow them to use this time to do other things.

After talking with Professor Kevin Butt and visiting the Butt farm, ate at “the #1 voted Chinese restaurant in Central Iowa” and went shopping for rompers, gloves, and boots. We traveled 30 minutes to Ames and spent time at the Wheatfields Co-op where four of us were to attend a composting seminar later that evening.

Wheatfields is a neat grocery store. It sources products locally and many of the vegetables are local seasonal produce. Locals purchase memberships and can volunteer at Wheatfields. This was also where our composting class was located. Composting with worms, also called vermiculture, is apparently very easy–even though our instructor informed us that he killed off his worms on two occasions! The worms can eat through half their body weight everyday. Much like the story of Goldilocks, composting worms like their conditions to be just right. Not too moist or dry and not too hot or cold. Composting with worms does not require a lot of space and can virtually be as small- or large-scale as one wants it to be. Perfect for dorm rooms if you ask me…could these be approved comfort animals?

Our first full day in Iowa was all about safety. We made a quick trip to Ellsworth Community College where we met with Professor Kevin Butt. Professor Butt taught our novice group all about general farm safety procedures and drove his points home by sharing scary statistics. A key takeaway was to always have three points of contact when on a piece of machinery. Tomorrow the group is looking forward to getting out into the fields.

Today is the first full day here in Iowa and it was a crazy one. The morning started off with a safety lesson from Professor Kevin Butt. We learned the dos and donts of a farm and how to be as safe as possible. One of the coolest things while with Professor Butt was working with the combine simulator, which a couple students were able to try. Ellsworth College was one of the beneficiaries of a grant from the John Deere Corporation to place these combine simulator in agriculture classrooms.  It was a great way to get a life-like experience in a half a million dollar machine with out worrying about it being damaged. For lunch, we made our way to lunch where we had Chinese food. After lunch we were invited back to Professor Butt’s farm, where we got a little hands-on experience with tractor safety as well as learning how a drone could help farmers now and in the future. After some shopping for some needed materials, the group divided:  Four students attended a composting session, while the remaining four,  including myself, went to the Wallace House for a Farm-to-Table dinner. This dinner was excellent and featured fresh vegetables and meat and cheeses that were sourced locally. The day wrapped up with a group discussion of the day. Looking forward to the next couple weeks!

This morning the class attended a farm safety course taught by Professor Butt. During this, the class learned how to not be harmed or involved in a farm accident, as farming is the 8th most deadly occupation in the US, and about precision agriculture. Following lunch (at the #1 Central Iowa Chinese restaurant), Professor Butt took the class to his farm to show us some equipment and how drones can be used in precision agriculture. For dinner, half of the class went to a composting course while the other went to a Farm to Table restaurant and were treated to delicacies from farms within a 100-mile radius of Des Moines that consisted of cheese, vegetables, short-rib, sausage, and delicious rhubarb deserts.