This is one of my favorite holidays; it is also my husband’s and my wedding anniversary. We wonder many times, where does time go? Then we reminisce about what has taken place in our lives since that wedding so many years ago. Personally, it is a memorable day for myself and my husband each year since it is both our anniversary and Valentine’s Day.
Over the years, Valentine’s Day has become very commercialized with all the beautiful flowers, bright red Valentine cards and delicious chocolates sold in the stores.
But it doesn’t have to be about all of these things. Some couples might want to have a special meal together at home, go to a movie or walk if it isn’t too snowy or cold. Perhaps helping a neighbor who is alone or inviting them for a meal. Even doing something for yourself on Valentine’s Day can be made special with a little effort.
A quote I read once said, “Valentine’s Day isn’t just for couples — it’s for all the people you love.” In any case, I hope that you all have a very Happy Valentine’s Day!
1 10-ounce package frozen strawberries (thawed) or 1 pint fresh sliced strawberries mixed with 1/2 cup sugar
InstructIons
Preheat oven to 350 degrees and grease a 10-inch bundt pan. In a large mixing bowl, combine cake mix, strawberry gelatin, vegetable oil, nutmeats, eggs, flour and strawberries. Beat with an electric mixer at medium speed for 3 minutes or until well blended. Pour batter into the bundt pan and bake for 55 to 65 minutes or until a *cake tester poked in the center comes out clean. Cool for 10 minutes on a rack. Serve with whipped cream.
*Testing if a cake is finished can be done with a cake tester if you happen to have one, as this recipe lists. Otherwise, to know if the cake is done, gently press the center top of the cake with your fingers. It is ready, if the cake feels firm, springs back and does not leave an indentation. Also the cake should pull away slightly from the edges of the pan.
Farm News
Cherry CheeSeCake
IngredIents
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup oleo, melted
InstructIons
Combine and press into a 9-inch pie plate or square pan. Bake at 350 degrees for 10 minutes; then chill in the refrigerator.
FIllIng
IngredIents InstructIons
8 ounces cream cheese, warmed to room temperature
1 can sweetened condensed milk
1 teaspoon vanilla
1/3 cup lemon juice
1 can cherry pie filling
Beat cream cheese and slowly add the sweetened condensed milk. Mix well and add vanilla and lemon juice. Layer this over the graham cracker crust. Chill. Spread the pie filling over the top and put in the refrigerator to cool and set. Store in the refrigerator after serving.
ChiCken tetrazzini
This might be a great dish for your Valentine’s Day supper. A special salad and Hawaiian dinner rolls, which are in most grocery stores, would be great with this dish.
IngredIents
16 ounces linguine, cooked
1/2 cup butter, softened
4 chicken breasts, cooked and diced
2 cans cream of chicken soup
InstructIons
2 cups sour cream
1/2 cup chicken broth
2-3 tablespoons parmesan cheese
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Cook noodles according to package instructions; set aside. In a medium bowl, combine the butter, cooked chicken, soup, sour cream, and chicken broth. Mix well, then add in the cooked noodles. Spray a 9-by-13-inch pan and pour the noodle mixture in. Sprinkle cheese on top and bake for 40 to 45 minutes.
CookieS and Cream Salad
This is a sweet salad, but it can be made with the light version of pudding and whipped topping. Our grandchildren like this recipe. It was served in a deli where my granddaughter worked a few years ago. It was her favorite salad there and one I plan to make next time we get together.
IngredIents
2 small packages instant vanilla pudding
2 cups milk
1 16-ounce container whipped topping
2 15-ounce cans mandarin oranges, drained
1 package fudge striped cookies, broken
InstructIons
Mix well the instant vanilla pudding and the 2 cups of milk. Fold in the whipped topping and mandarin oranges. Pour into a 9-by-9inch pan. Refrigerate; just before serving add the crumbled cookies to the top of the salad. Enjoy!
Loretta's tips
1. If you add a little milk to the water in which cauliflower is cooking, the cauliflower will remain white. Another option is to add a bit of lemon juice to the cooking water; this will also help the cauliflower keep its snowy white color.
2. Instant potatoes instead of flour can be used to thicken soups, stews, and gravies without causing lumps.
Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe you would like to share or if you have any questions, email them to Loretta at krahling93@gmail.com.
I’m a travelin’ man … er, girl
It’s hard to believe we’ve reached the age where getting out of here for a few days in the winter seems like a really good idea.
We did it last year for the first time, since I had a January speaking job in Florida. We packed for January Florida weather; but our job of it exposed the fact that we would have made terrible Boy/ Girl Scouts.
I froze my baguettes off. Every. Single. Day. We were only able to enjoy the beach one afternoon, and watched other people toughing it out in an effort to try to enjoy their vacations.
As an Iowa girl, I admired their grit and tenacity, while at the same time, hid the shame of my teeth chattering in 50-degree weather. What kind of an Iowa girl does that?
This year it was a non-working vacation, with the exception of the chore of securing motel rooms each night for whatever town in which we might find ourselves. I despise that job.
I sang my way across the southern and western parts of our nation as we went. It started out rough — I didn’t know a single song about Nebraska. (Do you?) From there our path allowed me to silently sing, “Wichita Lineman,” followed by the title theme from the movie, “Oklahoma!” That was followed by “Amarillo by Morning,” then “By
the Time I get to Phoenix” (because it mentions Albuquerque, N.M.), and the song that makes a person get up and shake it, “Arizona.” My next destination song was, “Viva Las Vegas!” followed by “Is There Life Out There?” as we traveled through some of Utah’s desolate landscape. Montana and Idaho left no room for songs other than, “Rocky Mountain High.” And then it was on to South Dakota … and I was stuck again for a song, but not in the snow, which we encountered upon re-entry into our homeland.
We put 5,000 miles on the car like teenagers using Dad’s gas card. And while my husband may not have really wanted to come back, he decided that if he wanted to farm, he was eventually going to have to return to the Midwest, since most of the country we saw was
embellished with cacti, sagebrush, tumbleweeds, mountains, and abandoned dreams.
We drove past a cemetery in Nebraska that had (near it) a mailbox with its flag up. It looked so funny, and I wondered who had something to mail from a place like that?
An Oklahoma woman made us laugh when she said (of the little towns that are so close together), “There’s another town just every little whip-stitch.” I decided on the journey that Oklahoma looked like the state that time forgot — so many little shanty-towns with overgrown everything. Yet I marveled at the oil fields with working drills, and never thought of Oklahoma as a cattle state. But we saw a lot of them there — and a much different way of raising them than we do here.
We crossed the Rio Grande River,
which was completely dry where we crossed. Irrigation equipment was as common as tractors are here. Their drought is real.
We ran across some interesting names of roads in the south and southwest, including “Dead Horse Creek Road,” “Horse Thief Recreation Area,” “Bloody Basin,” “Klondike Bluff Road” (had we driven to Alaska by mistake?); “Starvation Road,” “Crazy Woman Creek Road,” and “Rattlesnake Pass.” We saw a sign for a town in Montana called, “Pray.”
We gazed at the grandeur of the Rocky Mountains and the Grand Canyon, and wondered if the locals enjoyed those marvels or disliked them because there is no straight path to anywhere unless you cross the mountains. The runaway truck ramps in those mountains were sobering to see, knowing they get used now and then.
By the time we finished I was ready to be done with motel rooms and public toilets, though I admit being grateful for both along the way. Our world would be a little more “wild west” if we didn’t have either.
I’m still on my “Rocky Mountain High” and singing those songs; but it’s also good to be home. Dorothy Gayle was right.
There’s no place like home.
Karen Schwaller writes from her grain and livestock farm near Milford, Iowa. She can be reached at kjschwaller@ outlook.com. Note new address.
Columnist
Karen Schwaller
Advanced Calving Clinic to be offered in Denison
AMES — The Iowa Beef Center with Iowa State University Extension and Outreach will offer an Advanced Calving Clinic to help Iowa cattlemen and women prepare for a successful calving season and subsequent breeding period.
The clinic will be offered on Feb. 19, from 5:30 to 9 p.m., at the Iowa National Guard Armory in Denison, located at 12 N. 35th St.
Erika Lundy-Woolfolk, extension beef specialist with Iowa State, said the clinics will feature a variety of learning sessions and opportunities to share questions and experiences.
Session topics will cover essentials from conception to calving, including strategies for managing dystocia with practice using the life-size calving model, neonatal calf health and care, beef cow nutrition basics and calving distribution management.
“Whether you’ve calved 10 cows or 10,000 cows, there’s always a new technique to learn to help you get one more calf born alive,” she said. "Attendees of previous Advanced Calving Clinics have reported substantial satisfaction with the program, estimating an average benefit of
$1,480 per operation."
Lundy-Woolfolk also noted that the life-size calving model is a popular handson feature of the clinics.
“Dr. Terry Engelken from the ISU College of Veterinary Medicine will help participants with tips and tricks for handling difficult delivery situations,” she said.
Iowa State cow-calf specialist Randie Culbertson will present a session on improving rebreeding success, and Lundy-Woolfolk will lead a presentation on pre-and-post-calving nutrition.
Because the sessions are designed for individual hands-on learning, attendance is limited to 50 participants, and preregistration is required. Thanks to generous sponsorship from Boehringer Ingelheim, ISU Extension and Outreach Crawford County, and Blazin’ “B” Ranch, this Advanced Calving Clinic is offered at no cost to attendees.
A light meal will be served to registered participants at 5 p.m. Those interested in attending should register by Feb. 17 by contacting the ISU Extension and Outreach Crawford County office at 712263-4697.
Siouxland Garden Symposium Set for April 11
AMES — The Siouxland Garden Symposium will take place on April 11 at the Lewis and Clark Interpretive Center in Sioux City. The annual event offers valuable, research-based information applicable to both home gardeners and small-scale growers.
This year’s symposium will feature a dynamic lineup of experts covering innovative topics in horticulture, including the use of artificial intelligence
in the garden, foundational soil health and practical fruit tree cultivation. The event will kick off at 9 a.m. and conclude at 3 p.m.
The cost to register is $50 and includes lunch. Advance registration is mandatory and must be completed by 11:59 p.m. on March 27. Note that on-site registration will not be available.
For more information or to register, visit Siouxland Garden Symposium.
-Submitted photo
AN ADVANCED CALVING CLINIC will be offered Feb. 19 in Denision.
Iowa crop production costs increase in 2026
Limit profit opportunities for corn, soybean farmers
AMES — Iowa corn and soybean producers continue to face tight margins heading into the 2026 growing season, according to the newly released Estimated Costs of Crop Production in Iowa — 2026 from Iowa State University Extension and Outreach.
The 2026 outlook reflects continued challenging economic conditions, with average market prices for corn and soybeans projected to remain below production costs. Opportunities for profit are expected to be limited, underscoring the importance of careful cost tracking and farmspecific planning.
The 2026 estimates show:
n A 4% increase in corn production costs compared to 2025, largely driven by higher fertilizer and chemical expenses.
n A 2% increase in soybean production costs.
n Slightly lower projected land
costs, partially offset by higher labor (1%) and machinery costs (3–4%).
“The Estimated Costs of Crop Production budgets represent statewide average costs for farms in Iowa and should be used as planning benchmarks rather than exact estimates for individual farms,” noted Ann Johanns, Ag Decision Maker program specialist with ISU Extension and Outreach. “Farm-level cost data is vital information for producers to track. Actual costs can differ substantially from published budgets due to soil productivity, machinery strategies, land tenure and management choices.”
Tools
for farm-specific planning
Producers are encouraged to go beyond statewide averages by using interactive spreadsheet budgets and web-based calculators available through Ag Decision Maker. These tools allow users to
enter farm-specific prices, adjust yields, modify machinery and labor assumptions and evaluate different land cost scenarios.
“Accurate cost tracking, realistic yield expectations and use of farmspecific budgeting tools will be critical as producers plan for the 2026 crop year and beyond,” said Johanns.
To view the full publication, download Estimated Costs of Crop Production in Iowa — 2026 from the ISU Extension Store.
Additional resources
The ISU Extension and Outreach Farm Financial Planning Program provides one-on-one financial counseling and a confidential review of a farm’s financial information with trained associates.
No-cost, confidential support to help Iowans navigate stress, legal issues, financial challenges and crisis situations is offered by Iowa Concern. Iowans can talk to someone or get help finding the right resources anytime.
Drone Workshop to prepare participants for FAA Part 107 Certification
AMES — Iowa State University’s Digital Ag Innovation Lab, in partnership with Terraplex Ag, will host a two-day Drone Workshop designed to prepare participants for the Federal Aviation Administration (FAA) Part 107 Remote Pilot Certification exam.
The workshop will take place Feb. 24–25, from 9 a.m. to 4 p.m. each day, at the Digital Ag Innovation Lab, located at 3800 University Blvd.
The workshop is geared toward agricultural professionals, drone operators and others interested in using unmanned aerial systems commercially. Participants will receive in-depth instruction on FAA regulations and operations, including Part 107 rules and limitations, airspace classifications and requirements and key concepts needed to successfully pass the Part 107 exam.
The course will include hands-on review sessions, group discussions, FAA-style practice tests and time for a Q&A session. Study materials, including practice
exams, are included with registration, and lunch will be provided both days. In-class instruction will also guide participants through the process of registering for the FAA Part 107 exam at an FAA-designated testing center. The FAA exam fee is not included in the workshop registration cost.
The workshop will be led by Sam Welton, director of compliance at Terraplex Ag. Welton brings six years of military experience flying the U.S. Army’s RQ-7B Shadow unmanned aircraft system, five years of operating agricultural spray drones and extensive experience assisting operators with FAA certifications and licensing.
Registration is $500 and closes on Feb. 20. Enrollment is limited to a minimum of 10 and a maximum of 30 participants. To register, visit FAA Part 107 Test Prep Course | Terraplex Ag. For more information, contact Doug Houser, digital agriculture extension specialist at Iowa State, at dhouser@iastate.edu.
Swine biosecurity workshops to be held
AMES — The Iowa Pork Industry Center has partnered with the Iowa Pork Producers Association to offer 10 biosecurity workshops across Iowa this spring.
Designed for barn managers, employees and producers of any size, these workshops will include an educational presentation and biosecurity demonstrations led by swine extension specialists. Participants will review updates on swine diseases, research from Iowa State University and discuss biosecurity concerns and best practices.
ISU has designed a trailer to demonstrate the bench entry process, showering in, security and more. Participants will be able to walk through the trailer and participate in a Glo GermTM exercise to demonstrate disease spread.
Workshop dates, locations, registration
The biosecurity workshops are offered to participants at no cost. Funding is provided by ISU Extension and Outreach and the Iowa Pork Producers Association.
Feb. 26: Featherlite Center (Cresco)
March 3: Ellsworth College Ag and Energy Center (Iowa Falls)
March 4: ISU Northern Iowa Research Farm (Kanawha)
March 5: Dordt University (Sioux Center)
For more information, contact Stacie Matchan, program specialist, at sgould@iastate.edu.
New training materials available for Iowa pesticide applicators
AMES — The Iowa State University Pesticide Safety Education Program has revised several applicator manuals and exams to reflect the updated pesticide applicator certification and training rules implemented by the Iowa Department of Agriculture and Land Stewardship on Jan. 1.
The training manuals are intended to provide Iowans with the basic understanding of effective pesticide use and the information needed to successfully pass the revised certification exams. The updated training manuals are available through the ISU Extension Store. The updated Iowa Core Manual (CS445) is now available for purchase. New exams based on the revised core manual are available at all Iowa Department of Agriculture and Land Stewardship test sites.
Additionally, the Private Pesticide Applicator Manual (CS1) now includes a two-page informational update, which is provided in each manual. All private exams now include content from this insert.
For more information, contact Betsy Danielson at betsydan@iastate.edu.
Farm News
Frazer named new Iowa Pork Producers Association president Iowa counties recognized for leadership in the pork industry
DES MOINES —
The Iowa Pork Producers Association has named Dean Frazer of Conrad the new president of the Association during the organization’s 2026 Annual Meeting held on Jan. 20 in Des Moines.
Frazer succeeds outgoing president Aaron Juergens and officially begins his leadership term guiding Iowa’s largest state organization representing pork producers. The annual meeting brought together producers from across the state to celebrate accomplishments from the past year and set the course for continued progress in the future.
The Frazer family has been involved in raising pigs for more than 155 years.
Dean and his wife, Linda, operate a farrow-to-finish operation under Frazer Farms LLC, raising approximately 36,000 hogs annually and managing around 2,800 acres of corn and soybeans near Conrad. Their son Grant and his wife Josie are also part of Frazer Farms, continuing the long-time family tradition.
Frazer has been deeply engaged in the pork industry for decades, serving on the IPPA Board of Directors and contributing to the association’s mission to support and strengthen Iowa’s pork community.
Prior to becoming president, Frazer served as president-elect, vice president of market development, and District 3 Director on the IPPA Board. In these roles he helped shape strategic initiatives in promotion, consumer education and market expansion. In addition, he has been actively involved with the Grundy County Pork Producers since 1987 and has contributed to statelevel committees, including swine health and well-being and the African Swine Fever Task Force.
“I’m honored to serve as IPPA president and look forward to working with our board, staff and members to build on the solid foundation of leadership and innovation that defines
Iowa’s pork industry,” Frazer said. “Together, we will continue advocating for producers, strengthening markets and supporting responsible pork production across the state.”
Frazer’s commitment to the pork industry extends beyond production. He and Linda were recognized with the Master Pork Producer Award in 2009, reflecting their long-standing contributions to the industry and community.
Under his leadership, IPPA will focus on expanding market opportunities, advocating for producer interests, and fostering strong consumer connections to Iowa pork.
During the annual meeting, the delegates passed three resolutions:
n That IPPA, in cooperation with the National Pork Board, will support the development of a comprehensive assessment, including research to determine the advantages and disadvantages of a pork cuts quality grading system. A report summarizing the work will be shared at the 2027 IPPA Annual Meeting.
n That IPPA and the National Pork Producers Council support accurate and truthful labeling by continuing to defend the use of “meat” and “pork” to refer to only products that originate from live animals and actively oppose the use of “meat” or “pork” when referring to lab-grown or plant-based alternative proteins.
n That the IPPA Board of Directors will work with the Iowa Department of Agriculture and Land Stewardship to develop a statewide mandatory swine premises identification program within one year.
n The delegates passed a complimentary resolution to recognize Aaron Juergens for his outstanding efforts as IPPA president in 2025.
DES MOINES — The Iowa Pork Producers Association honored the commitment and passion of local leaders within the state’s pork industry during the annual Iowa Pork Congress in January.
County Outreach Award Winners
The County Outreach award recognizes counties for their pork promotional and educational efforts. This year, there were three winning programs from two counties:
n Clay County promoted pork by featuring 10 local restaurants and their pork menu items on Facebook, while also providing educational materials like table tents and recipe cards. The campaign aimed to raise awareness of pork as a protein option and support local businesses.
n Chickasaw County turns downtown into a gathering place each fall to host “Grilling for a Cause,” inviting the community to share a pork tenderloin meal served by local producers and volunteers. The event raises funds to support local facilities and nonprofits. They also support their fair’s 4-H BBQ fundraiser by coming together to grill and serve pork loin sandwiches.
n Jones County partnered with HACAP and the Great Jones County Fair livestock auction to create a market option for fair pig buyers while donating fresh, locally processed pork to families in need across eastern Iowa.
n Tama County teamed up with ISU Extension Outreach and Dr. Amy Powell, along with the Iowa Pork Queen, to lead a sustainability program for 4-H swine exhibitors. The session explored how pig farmers fit into the carbon cycle and impact their community, and during the fair, exhibitors calculated their own emissions before participating in a Q&A.
n Plymouth County showed appreciation for the 185th Guard troops in Sioux City before their deployment by grilling and serving pork chops on the base. The meal was a thank-you to local service members, many of whom work on farms in the community or
are farmers themselves, and reflected the group’s commitment to supporting those who serve. County members who participated also had the opportunity to tour the base, making the event a meaningful experience for everyone involved. They also recently invited their adopt-a-pig participants to tour the brand-new veterinary clinic in Le Mars.
n Lyon County offered $2 off coupons for pork meals of $5 or more at local restaurants, encouraging consumers to choose pork dishes in their community. Now in its second year, the program continues to support local businesses while promoting pork consumption.
Each of the winning programs was awarded $250 to the county organization, and five other nominated programs were awarded $100 to the county organization.
County Involvement Award Winners
The IPPA Membership and Leadership Committee annually recognizes and rewards counties who are keeping an active presence in their communities through the County Involvement Awards program. Counties can earn points by actively promoting the pork industry and pork products and creating their own unique promotional events that help their communities.
The top five counties receiving awards were: Plymouth, Delaware, Lyon, Buchanan and Washington counties.
The top five counties accumulating over 2,000 points were awarded $1,000 each, while other counties with over 2,000 points received $500.
Other Award Winners
The Iowa Pork Producers Association also recognized Washington County as the county with the largest membership. In addition, 50 counties were recognized for their contributions to the Pork in the Pantry Program, which provides funding to the county organizations for pork donations to local food pantries. There were also 39 counties recognized for hosting Bacon Buddies shows in their county.
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