page 1
page 2
page 3
page 4
page 5
page 6
page 7
page 8
page 9
page 10
page 11
page 12
page 13
page 14
page 15
page 16
page 17
page 18
page 19
page 20
page 21
page 22
page 23
page 24
page 25
page 26
page 27
page 28
page 29
page 30
page 31
page 32
page 33
page 34
page 35
page 36
page 37
page 38
page 39
page 40
page 41
page 42
page 43
page 44
page 45
page 46
page 47
page 48

42 roomJUNE 2012 A local beekeeper tends three large hives in a secluded corner of the acreage, accommodating some 3,000 honey bees that in turn pollinate their fruits and vegetables. There is a bit of irony in Eric's choice of farming."It was something I didn't want to do as a kid," he says with a laugh. "So it makes it fun because my sister likes to remind me that long ago I protested our family's move to Iowa farm country." Visiting his great aunt's farm near Center Point as a boy left a positive impression of the rural lifestyle, however."I got to see where food came from," he said. "We gardened extensively and got beef, sweet corn, green beans and tomatoes from the farm. I was always interested in food," he said. "My parents worked and we ended up preparing our own meals." Eric attended the University of Iowa and became a professional cook, manning the stove at The State Room in the Iowa Memorial Union, The Kitchen and was later a sous chef in California before returning to the Midwest to begin his vocation as an organic farmer. ?Even Milo, 2, has a job to do: Crawling up into the hen wagon to gather eggs.

roomJUNE 2012 43The Menzels cultivate a huge assortment of organic produce.