A Millennial in Minnesota

Continuing to post samples from my favorite farmer video channels, I’m taking you to Minnesota this time—so in the Midwest—and one of the four top corn-producing states in the nation. (All states grow corn, but more than 50 percent of all U.S. corn is grown in Iowa, Illinois, Nebraska and Minnesota.) Contributing to that remarkable abundance of Midwestern corn is fifth-generation farmer Zach Johnson, known on YouTube as the MN Millennial Farmer.

Each of the farmer channels offers something different and has a different focus and approach, while still always including the key elements of family, history, and love for the land. Zach’s approach is more technical, offering explanations of what various tasks involve, what problems farmers run into, how things are taken care of, how equipment works, how to know when crops are ready to harvest, and more (though not all of these in every video). His videos are marked by enthusiasm and humor. And they are a wonderful source of insight into just how much work is involved in farming–but also how rewarding it is for those who love it.

Corn is not the only crop raised on Zach’s family’s farm, but since this blog is called Midwest Maize, I figured I’d offer a video that does show corn being harvested. Every video I watch makes me more grateful for the food I have and for the farmers who make it available.

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Filed under Agriculture, Corn, Farming, Food, Midwest, Video

Welker Farms and the Beauty of Farming

I’ve decided to adopt Montana as part of the Midwest. The type of farming, the love for the land, and the history of families working together to feed the world make it feel similar to what I’ve discovered while traveling around the Midwest. And Montana is a next-door neighbor of the northern Midwest.

On the 100-year-old, family-owned and -operated Welker Farms in northern Montana, this love/land/family combination is made gloriously visible through the efforts of fourth-generation farmer Nick Welker, who, in addition to farming, creates glorious videos that reflect the majesty of the location and of the work. He also creates fun video of rebuilding farm equipment–because keeping things going is a big part of successful farming. But in this video, it’s the epic vision of harvest season on the sprawling Welker property that is recorded. This is a really beautiful piece of work.

If you enjoy eating regularly, it’s good to remember that this is why. Because 80 percent of all crops in the U.S. are grown on family farms. They may be big farms, like this one, but they are operated by a handful of people who love farming and have, in most cases, been doing it for generations.

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Farmers Rock

If you’ve read this blog for long, or if you’ve read either of my food history books, you’ll know that I think pretty highly of farmers. They are among those people one would traditionally call “salt of the earth.”

Plus we’d all be mighty hungry without them.

But one thing I love is that a lot of them are also great fun. I’ve posted a number of different videos made by farmers, including several from the Peterson Farm Bros. Some of the videos are specifically about different aspects of farming–but some of them, including several that I’ve posted, are clever, farming-related parodies of popular songs. That’s the case with the video below. But adding to the fun in this particular video is the inclusion of farmers from several other video channels — many of them channels I watch and at least one that I’ve featured here. It also reminds us that the vast majority of our food is raised on family farms.

I hope you enjoy this as much as I have.

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Filed under Agriculture, Farming, Food, Midwest, Uncategorized, Video

Fooditor Likes Pigs

Having won a James Beard Award for his video series, “Sky Full of Bacon,” it probably isn’t surprising that food writer and videographer Michael Gebert is interested in pigs. Happily, he has also expressed interest in my new book, Pigs, Pork, and Heartland Hogs. Enough interest in fact to want to ask me a few questions for his wonderful Fooditor website. Here is the result of our communication: The Story of How the Midwest Was Won–by Pigs. (I know — you’re never supposed to send people to other sites. But aside from appreciating the honor, I was also delighted with the photos Gebert used for the story. He’s clearly someone who understands the appeal of pork.)

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Filed under Agriculture, Food, Heartland Hogs, History, Midwest, pigs, pork

At the Iowa State Fair

I have for several years followed a British YouTube cooking show called “Sorted.” It’s good fun and offers some imaginative recipes. But every once in a while, they wander off to show us something outside the kitchen — usually around London, but sometimes in the U.S. This video was published on Oct. 14–which was just two days before my newest book was released–Pigs, Pork, and Heartland Hogs — a book that looks at the history of pigs, as well as current trends in raising and consuming pork. The book covers about 12,000 years, but it has a fair bit about the culture of Iowa–and the Iowa State Fair, the destination for the Sorted crew in this video. And I was happy to see that they feature some of the special dishes mentioned in the book, including the Iowa Pork Chop, the Pork Chop on a Stick, and the Iowa Pork Tenderloin Sandwich. (The book even includes a recipe for this last item.) So I was delighted at both the timing and the content of the video, as it makes it possible to share a bit of the noisy joy of a state fair — and a look at Iowa’s pork culture. (And a bit of Iowa’s corn culture, as well — which features in my book Midwest Maize. Iowa is # 1 in both corn production and pig raising.)

So here are the four Sorted lads enjoying a bit of Midwestern hospitality and food at the Iowa State Fair.

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Filed under Agriculture, Corn, Culture, Farming, Food, Heartland Hogs, Midwest, Midwest Maize, pigs, Travel, Video

Brazilian Cornstarch Cookies

Between working for a couple of years with Maria Baez Kijac on her iconic cookbook The South American Table and my own interest in corn from my book, Midwest Maize, I knew I had to try these cookies as soon as I learned of their existence.

These tasty confections melt in your mouth. Popular in Brazil, they are generally served with hot coffee in the afternoon. They are easy to make—and they are gluten free. Plus they allow for a substantial amount of customization.

The most commonly used brand of cornstarch (aka corn flour) in Brazil is Maizena, so these cookies are often referred to as Maizena cookies, or biscoitos de Maizena, in Portuguese. Because the butter is a chief flavor component of the cookies, use good quality butter, and definitely don’t use butter you’ve had in the freezer for a long time (I did this once, and you can taste that smell things pick up when left in the freezer for too long). And use salted butter. If the only butter you have is unsalted, either buy some salted butter or add a pinch of salt to the recipe.

Ingredients:
1 cup granulated sugar
3/4 cups salted butter
1 egg
1/2 tsp. vanilla extract
2 cups cornstarch

Preparation:
Cream together the sugar and butter. Beat in the egg and vanilla extract, then add the corn starch and beat into the mixture. Once thoroughly combined and dough-like, let it sit for 10 or 15 minutes. While the dough rests, preheat oven to 375 degrees F.

Form the dough into 1-inch balls, rolling them in your hand. Place them on a cookie sheet that has been lined with baking parchment or a silicon baking sheet, or just lightly butter the cookie sheet. Then flatten the balls slightly with a fork, leaving the tine pattern in the top of each cookie. Bake on the center rack of your oven for 8 to 10 minutes. They should not brown on top, but a tiny bit of gold on the bottom is okay. Let them cool before handling, as they are delicate when hot. This should produce 36 cookies.

That is all that is needed to make them authentic. Brazilians sometimes toss a bit of shredded coconut into the dough before baking. I think a bit of grated lemon rind would be lovely, or use almond extract instead of vanilla. I thought the white cookies looked a little plain, so I grated a bit of fresh nutmeg over my first batch, cinnamon over the second. Both worked. With so few ingredients, the flavor of the cookie depends heavily on the quality of the butter and the extract.

In an air-tight container, these hold up very well—though I’ve never had them last long enough to find out how long they’ll last.

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Filed under Corn, Culture, Food, Recipe, Uncategorized

Publisher Just Offered a Discount!

I just received an email from the publisher of my forthcoming book, Pigs, Pork, and Heartland Hogs, and in order to get the word out, they are offering a discount to people who buy directly from them — 30 percent off!

Here are the details:

SPECIAL OFFER
30% DISCOUNT OFFER OFF LIST PRICE PLEASE ORDER USING THIS CODE: RLFANDF30

Order directly through Rowman & Littlefield at https://rowman.com/ISBN/9781538110744 for a 30% discount on Pigs, Pork, and Heartland Hogs. Use promotion code RLFANDF30 at checkout for 30% off – this promotion is valid until December 31, 2019. This offer cannot be combined with any other promo or discount offers.

978-1-5381-1074-4 • Hardback $36.00 list price (sale price $25.20)
Available October 2018
* Discount code can be used with eBook purchases, when available. (and ebooks will be available)

978-1-5381-1074-4
Pigs, Pork, and Heartland Hogs
after discount: $25.20

Discount applies to this ISBN only |Offer expires December 31, 2019 and may not be combined with other offers
• Shipping and handling: U.S.: $5 first book, $1 each additional book | Canada: $6 first book, $1 each additional book, plus applicable Canadian sales tax | International orders: $10.50 first book, $6.50 each additional book
FIVE CONVENIENT WAYS TO ORDER:
• Online: https://Rowman.com
•Call toll-free: 1-800-462-6420
•Email: orders@rowman.com.
• Fax toll-free: 1-800-338-4550
• Mail to: Rowman & Littlefield, 15200 NBN Way,
PO Box 191
Blue Ridge Summit, PA 17214-0191
All orders from individuals must be prepaid / Prices are subject to change without notice/ Please make checks payable to Rowman & Littlefield Publishing Group

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Filed under Agriculture, Farming, Food, Heartland Hogs, History, Literature, Midwest, pork