Gehlen Catholic Faculty And Students Participate In Jaywalk-a-thon
(Le Mars) — Faculty and students of Gehlen Catholic school are walking around their practice track in the effort to raise money. Its being called the “Jaywalk-a-thon” and despite the chilly autumn temperatures along with the strong winds, making it feel that much colder, it seems that everyone is enjoying the event.
That’s Amy Jungers, the Development Director for Gehlen Catholic schools. Jungers says the Jaywalk-a-thon was created to make up for two other fund raisers that were not able to be held.
Jungers says that so far, the money already raised has exceeded the original goal.
Jungers explains the walk-a-thon also involves an aspect of faith and prayer.
Each grade walks for a half-hour, and the Jaywalk-a-thon will continue until 3:00 p.m. this afternoon.
Harvest In Northwest Iowa Is Nearing Completion
(Le Mars) — The soybean harvest is 98- to 99-percent complete in parts of northwest Iowa, well ahead of schedule. Iowa State University Extension field agronomist Joel DeJong says things went very quickly due to the exceptionally dry conditions.
The region’s soybean yields would have been better if only they’d gotten more moisture.
DeJong says the corn harvest in northwest Iowa is about half-way through and the yields are also mixed.
Next to the lack of rain, DeJong says the biggest problem faced by northwest Iowa corn farmers was corn rootworm damage — which greatly cut into yields.
Pork Producers Name Prairieburg Restaurant For “Iowa’s Best Pork Tenderloin”
(Des Moines) — Are you feeling hungry? Would you like to have a taste of Iowa’s Best Breaded Porktenderloin? Then you may need to travel to eastern Iowa to Prairieburg, about 30 miles northeast of Cedar Rapids. As part of the October Pork Month celebration, the Iowa Pork Producers Association has
announced the winner of this year’s Iowa’s Best Breaded Pork Tenderloin belongs to the Prairie Moon On Main.
This is the 18th year for the honor of awarding the best pork tenderloin sandwhich. Owners Loren and Amy Lacy say they soak tenderloins for 24 to 72 hours in buttermilk, that helps further
tenderizes the pork. The never-frozen meat is then dredged through an unseasoned dry, fine cracker meal, and fried to order. Loren Lacy says a good tenderloin is not so much about the breading, but rather the flavor and tenderness of the pork. PrairieMoon has a local grocer cut loins into half-pound slices before twice running each piece through a tenderizer. Amy Lacy
says “Iowans take their tenderloin really seriously, so when we found out we ranked in the top 40, I think I cried…we were so excited.”
Iowa Pork Producers received more than 4500 nominations for 390 different establishments. “Birdies, Burgers, and Brews” located at the Hillcrest Golf Club in Graettinger was awarded second place. “Bents Smokehouse and Pub” in
Westgate, “The Blind Pig” at Cedar Rapids, and “Sasquatch Jacks Hideaway Barroom Grill” in Waverly rounded out the top five.
