HeyJaredIn the Dirt by Beth Hoffman
Learn more about the economics of farming, the dirt on the politics of agriculture and tales from our ranch, Whippoorwill Creek Farm.
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- Sep 8, 2026
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Why Flavour and Quality Matter (opens the original)
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This week I bring you the wise words of my husband, John Hogeland. John grew up on our farm in Lovilia, Iowa. Then after graduating from the University of Iowa, he left to go to culinary school in San Francisco. He became a chef and later, a butcher. We returned to Iowa in 2018 to take over his family’s farm. Today we raise grass fed and finished beef, goat and vegetables. John also teaches cooking classes and we hold farm to table dinners. (And we are also hosting a <a href="https://www.iowa-fa
Creating the kind of community we want to live in (opens the original)
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Whippoorwill Creek Farm and Whippoorwill School are located west of Lovilia, Iowa, about an hour south of Des Moines. We also offer farm stays and grass finished beef. Last Saturday, we had our first farm to table dinner of the season with Chef Mariela Maya. She produced a fantastic Peruvian five course meal made with meat and produce from Iowa--the vast majority of which came from our own farm.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!JtvM!,f_aut
Peru in Iowa? (opens the original)
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On August 8th, Chef Mariela Maya is going to stand in our barn — our rustic, climate-controlled barn—and cook a five-course meal that seemingly has no business in Lovilia, Iowa. Peruvian food, crafted from Iowa vegetables, Iowa beef, Iowa goat. Foraged mushroom ceviche. Lomo Saltado made with Iowa-raised grass-finished beef and Iowa-grown potatoes. A cuisine shaped by the Andes, mixed with Asian influences brought to Peru by immigrants, cooked with foods grown in the fields of Iowa.An unusual mi
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