The Wallace cenTers of IoWaDes Moines • Rural Orient

2014 Annual ReportReflections:

5 Years of Operations

a quiet anniversary

2014 marked the fifth year that The Wallace Centers of Iowa has been in existence. There was no celebration. There was nothing except a notation in various feature stories and articles. It slipped by without fanfare because we were too busy with regular programming, the garden, preparing meals, teaching, preserving, canning, composting and giving tours. Nevertheless, tt was an exceptional year. Visitors at both the Wallace House and the Henry A. Wallace Country Life Center numbered over 9,000. People came to learn about the Wallace family history, to learn how to create healthier meals, to purchase fresh garden produce, to learn gardening and preserve the bounty of the growing season and to be reminded how to treat each other civilly in the workplace. The newly renovated Wallace House commercial kitchen attracted the Grateful Chef who creates fresh food for families who order the entrees and side dishes each week. She rents the kitchen for her use on Tuesdays and a half day on Wednesdays. Towards the end of the year another food entrepreneur decided to rent the kitchen as needed for her budding catering business.The Wallace House parlors and library were given a facelift with period paint. The new wall colors have received rave reviews from the public. New employee positions were created including a part-time Volunteer Coordinator and an experienced person who knows farm machinery, heating and cooling and general building maintenance. Our farm manager, Mosa Shayan and his wife Jesse became parents to Isah who was born in July. Chef Katie married Logan Porter in June and the newlyweds purchased a home in Des Moines. These two events were the most celebrated by staff and long-time supporters. The WCI’s board of directors grew to 14 with the addition of Doug Burns, owner of several small town newspapers and other publications in the western part of the state. The guidance, thoughtful questions and suggestions posed by the board, their support and the willingness for additional service on committees are valuable resources for WCI’s success. This short summary of the year is a small sampling of how much the WCI has grown in the last five years. Thank you, our members, donors and attendees, for valuing what we do to honor three generations of Wallaces.

2

the CEOfROM

2014 STAFFDIANe WeILANDCeO & Program Developer

DANI BICeFarm Programs Assistant

DeANNA BRYCeCivility & Leadership Programs Coordinator

LISA GeORGeWait Staff/Housekeeping

CARLA HICKLINCivility Programs Coordinator (Jan.-May)

ANITA HOLuBBookkeeper

MARY JeNSeNWait Staff

SHeA JeNSeNWait Staff

ALLAN KeSSLeRWait Staff

LISSA KLeVeNVolunteer Coordinator

DONNA MILLeRWait Staff

KATIe PAuLSONSous Chef

KATIe PORTeRChef & Food Programs Manager

MOSA SHAYANFarm Programs Manager

AMY SIVADGeSous Chef

MAx SOReNSONFarm Assistant/Mechanic

JeNNY STALDeRKitchen Staff

LISA SWANSONProgram Assistant/Gift Shop Manager

ANN TAYLORVP, Marketing & Resource Development

3

food for thought“What a treasure the Wallace House is! We first discovered the Food For Thought Dinners when I happened to read a blurb about them in the Des Moines Register 2 summers ago. The whole concept sounded fascinating so I immediately made a reservation. I am disabled and inquired about the accessibility of the house. Not only was I reassured that it was very accessible, but we couldn’t have been treated more warmly when we arrived. Well, we literally fell in love with this historic house, the staff, and Chef Katie and her delicious food! Since that first visit, we’ve attended many, many more of the dinners, and we’ve already made our reservations for the first one this March! Whenever possible, we agree to be seated with other people. We’ve met so many interesting people this way and have had such fascinating conversations with them! We’ve learned about so many wonderful things through the topics and speakers...from bees to organic farming and from apples to canning!”

each Thursday night from March to December, Food for Thought Dinners showcased seasonal fruits and vegetable grown on the farm at the Country Life Center and engaged diners in conversation about food. In 2014 we served about 700 people.

Many local experts were invited to be available to share their expertise with diners. The experts visited each table of diners in between courses and discussed their topic. Popular subjects this year were Bees, Bacon, and Brunch.

Callista Gould, founder of the Culture and Manners Institute and our guest expert from the topic of cultural etiquette, described the experience:

“I first heard about the Wallace House when I was on a committee for the Community Foundation of Greater Des Moines. I attended one of the Civility Through Dialogue Lunches and enjoyed both the food and the company. That introduced me to the Wallace House’s other programs. I was invited to be a speaker at a Food for Thought Dinner in July. My topic was differences in cultural etiquette. The diners that night were charming, educated and well-travelled and many had their own etiquette stories to tell. It was really enjoyable – I think I listened more than I talked. Part of the experience is the opportunity to talk to Chef Katie, who is an absolute delight. Everything we had was artfully and beautifully presented and off-the-charts delicious. The Roasted Beet Salad was my favorite. The friend I brought was a vegetarian and thoroughly enjoyed the Polenta Stuffed Kohlrabi.”

A taste of the experience from a diner’s point of view is best described by frequent guest and staff favorite Carol Meyer:

4

communitysupported agCSA subscribers reacted favorably to several changes in the 2014 CSA program. Fresh produce was offered for a total of 26 weeks starting in May and extending to the end of October. Production was divided into three specific seasons: Spring, Summer and Fall. Spring and Fall were each four weeks in length and the Summer Share lasted 18 weeks. Subscribers could select from any or all of the share seasons, providing greater flexibility to the consumer.

Distribution of the Summer Share was expanded to 10 pick up points in central and southwest Iowa with locations in Des Moines, West Des Moines, Johnston, Carlisle, Winterset, Greenfield, Mount Ayr, Creston, and Orient. With a limited number of boxes available in the Spring and Fall, pick-up locations were also kept to a minimum. Summer boxes were packed and distributed on Tuesdays to the Des Moines-area locations and Thursdays to the remaining pick-up points. The Summer Share served about 100 families, with some shares split between two families.

each weekly box included a newsletter with easy recipes, storage tips, and news about growing

conditions. Readers kept up-to-date about rainfall, pests, and weather conditions at both the Country Life Center and a new two-acre field plot at Danamere Farm in Carlisle, IA. Owned by Rob Fleming, this second plot helped WCI expand crop production and spread the risk of unfavorable growing conditions.

Follow up surveys to Summer and Fall subscribers found that 90% of subscribers think the CSA is a good way for their family to get seasonal fruits and vegetables. Overall, nearly 60% indicated that they would subscribe again next year, with another 32% saying that they might.

“I guess we lost a lot of crops that got washed out, but I really

do enjoy sharing in risk and reward. Makes me think about the reality of food production.”

—Summer Subscriber

5

Farm Apprenticeships

The apprenticeship program includes hands-on experience in the gardens, field trips to other farms and assistance with business plans. Angela Kahoe of Des Moines began her 8-week apprenticeship in late May. She was interested in learning more about a business plan and farming sustainably. She wanted to improve her small-scale aquaponics system for growing herbs. Teacher Johnathan Clogg worked throughout the summer at the Danamere farm. He has been a volunteer in years past and decided that he wanted to learn more about sustainable agriculture and gardening. Ben Gauger of Ames completed a 12-week apprenticeship. He wanted to better understand how small farms market to the consumer. He enjoyed day trips to the Neely-Kinyon Research Farm, early Morning Harvest and Springbrook State Park to learn about water erosion and quality. The fourth individual was in a car accident shortly after starting the apprenticeship and was unable to complete the program.

programsMORe

Hearts & Homes Historic Teas

Nancy Cantwell Wallace edited her “Hearts and Homes” column in Wallaces’ Farmer magazine from 1895 until 1909. Covering all kinds of topics such as higher education for women, new uses for old gloves, six rules of health, noodles, and literature for children, these columns provide a window into the lives of rural and urban women at the turn of the 20th century.

WCI staff sift through these treasured columns and offer the choicest tidbits to guests at the Wallace House during Hearts and Homes Historic teas. each tea follows a format of appetizer, main dish and dessert interspersed with selected readings. Staff choose different readings each time the program is offered, so guests can return time and again to a tea.Teas are offered to the general public several days throughout the year, and by reservation to private groups such as Questers groups, book clubs, women’s clubs and others.

Real Food Camp

Editor’s Note: Olivea took part in the Real Food program last summer.

My Camp experience by Olivea Keith

While I was at camp I had a lot of great experiences, including lots of amazing food and field trips. I especially liked going on the field trip to the farm that raises fish. I really enjoyed getting to be outdoors and it was great making new friends like Breanna and eli. The first day I got to help Chef Katie make a pound cake for us to eat.

I really enjoyed meeting all the people. everyone was so nice! Staying at Susie and Willard's house was amazing too. I had a great time. The whole week was so much fun. I was amazed with all the great people and getting the chance to work in the gardens and learn all about Henry A. Wallace. I enjoyed getting to talk to Mosa about the compost and how they work in the gardens. It was great learning how they keep their soil clean. It was fun learning how to weed the garden and work hard.

6

civility todayWCI recognizes the continual need to develop programs with a capacity to grow and attract new audiences. In 2014, WCI focused on its civility programming. early in the year, WCI joined the Des Moines’ Westside chamber of commerce. Several civility partnership events took place over the year with chamber members, including a lunch at the Wallace House with nationally-known political expert Dr. Dennis Goldford sharing information about the Iowa caucuses. Later in the year, a breakfast at the Wallace House introduced WCI’s civility programs for leadership and business to members.

A series of Civility Today lunches in April brought local speakers to the Wallace House to discuss how they use civility practices while working with other people amidst controversial issues. Speakers and topics included: • Rev. Mark Stringer, First unitarian Church, “Standing in a River of Love”• Tina Mowry Hadden, Mowry Strategies, “Tapping the Positive Power of ‘Differences’ to Create Meaningful Results” • Carol Spaulding-Kruse, Drake university, “Talking With the Enemy: Dialogue in a Polarized Age”• Aaron Putze, Iowa Soybean Association/Iowa Food & Family Project, “Fields of Opportunity: How Better Farms Combined with Better Discourse Make a Better Iowa” In addition, WCI hosted a special panel discussion on same-sex marriage for Drake university students.

Mid-way through 2014, WCI transitioned to a new civility and leadership program coordinator, Deanne Bryce. Capitalizing on her expertise and training, WCI launched its civility blog, Seeds of Civility, in October. Posts are added weekly. Programs on civility and workplace diversity were offered to the Des Moines Senior College and community leaders from Fort Dodge, IA.

WCI’s annual civility lunch series, which started in 2011, led to the development of workplace-oriented seminars and events. Ongoing research suggests that employers are beginning to take steps to address issues like low morale in the workplace. In 2014, WCI’s consulting services helped employees of local non-profit understand how civil behavior towards co-workers and customers can improve morale and business success.

Check out our blog at seedsofcivility.org

7

peoplenew

Doug Burns of Carroll, Iowa was elected to WCI’s board of directors at its November meeting. Burns is a fourth generation Iowa

newspaperman, who is the co-owner and vice president for news for Herald Publishing Company, a family-owned chain of seven newspapers and two shoppers. He writes regular columns and participates daily in news gathering as a writer and reporter.

Deanne Bryce assumed the position of Civility and Leadership Programs Coordinator and host for the Food for Thought

Dinners. Deanne has been a teacher, business consultant, and co-owner of a restaurant. She is also a blogger who writes about leadership issues (Seeds of Civility) and local foods (Real Local Good).

Lissa Kleven joins us in the new position of Volunteer Coordinator. Lissa has been in sales, interior design, and real estate. She is

currently keeping busy remodeling

the 1887 Morgan Manor Hotel, as well as co-chairing a new farmer’s market in Massena and discovering very large bass in local ponds.

Max Sorenson can repair just about anything. Max came on board in March and has performed miracles on equipment and mechanical systems.

His background in commercial refrigeration, road construction, truck driver, maintenance in a packing plant, plant manager, and plumbing, heating, air conditioning, and appliance repair is serving WCI well. Max said, “After doing repair work at the Henry A. Wallace farm I realized how much I wanted to work here. This has been one of the most enjoyable years in my life.”

Lisa George prepares the Wallace House for all kinds of public and private events and is one of the Food for Thought wait staff. Since she started

working for WCI in June, Lisa says that she’s learned a lot about cooking techniques and local ingredients from Chef Katie. She appreciates the opportunity to meet all sorts of nice, interesting people at the Wallace House, and the fact that WCI works one on one with small farmers.

2014 BoArd oF direcTorS

MARION JAMeS, ChairJames Law Firm

CHRISTINe FLeMING HALBROOK, Vice ChairBradshaw Law Firm

WILLARD OLeSeN, SecretaryOlesen Law Firm, PLC

BRIAN ZACHARY, TreasurerPreservationist & Farmers Market Manager

TOM AHARTDes Moines Public Schools

DOuG BuRNSHerald Publishing Company

DeB COPeLANDCopeland Creative Talent

NICHOLAS DeVeReuxu.S. Senate

JAY HOWeOlesen Law Firm

DeB HOuGHTALINGGrow Iowa Foundation

JAN KNOCKIowa State Savings Bank (retired)

eLIZABeTH WIJKMAN TReITLeRBeth Israel Deaconess Medical Center

KAReN VARLeYDuPont Pioneer

JeFF WALLACeSouth Coast Literacy Council

8

A steady stream of appearances in local, regional and even a national spotlight made WCI’s successes visible to a wide audience during 2014. Highlights included:

Planting for the Future (Des Moines Register) Two of the four apprentices who participated in last year’s pprenticeship program were featured in an article that appeared in the Des Moines Register in February. Zach Frank and Shami Lucena Morse shared their program experiences with food columnist Jennifer Miller. Highlighting the apprenticeship’s focus on teaching sustainable, organic food production and practical business experience, the article helped showcase WCI’s mission and emphasized the positive effect the program had for Zach and Shami Lucena.

Family to Farm (WOI-TV)Camper eli elliott shares his enthusiasm for the program, and Diane Weiland describes the experience. Chef Katie explains how the students harvest produce from the garden and learn how to turn it into a meal

2014 Cities Tour (C-SPAN) Videojournalist Scott Hummelsheim of C-SPAN interviewed CeO Diane Weiland in preparation for a special feature about the three generations of Henry Wallaces and their connection with the farm in Adair County. WCI also supplied several historic photographs of the 3 Wallaces, especially Henry A.

An Iowa’s Chef ’s Dream (WHO-TV)Anchor/reporter erin Kiernan does a great job of connecting the Wallace House in Des Moines with the Country Life Center near Orient for viewers. erin and videographer Randy visited both locations, capturing footage of Chef Katie cooking, Mosa and crew harvesting fresh produce, and guests at lunch and dinner.

Shaggy Mangalitsa Pig Draws Chef ’s Attention (DSM Register)Chef Katie Porter praises the unique qualities of pork produced by this special breed.

Get Cooking, People (Des Moines Register)Cookin’ with Katie classes were one of three area businesses offering cooking classes.

Links to the articles and videos can be found at www.wallace.org

mediaDes Moines Register 02/25/2014 Page : E001

Copyright © 2014, The Des Moines Register.Use of this site signifies your agreement to the Terms of Service and Privacy Policy . 02/25/2014February 25, 2014 12:39 pm / Powered by TECNAVIA

Copy Reduced to %d%% from original to fit letter pageTUESDAY, FEBRUARY 25, 2014 | METRO EDITION | DESMOINESREGISTER.COM/FOOD | SECTION E

IOWA LIFE

Get a taste of spinach artichoke dipwith this four-ingredient main dish.Spinach Artichoke Chicken takes a lit-tle bit of prep time but is still fastenough for a weeknight meal.

Artichoke antipasto adds a lot offlavor to this recipe. You can find dif-ferent artichoke antipastos — some-times called bruschetta or spread — at

most grocery stores. 1. Start with four boneless, skinless

chicken breasts. Pound them to aboutquarter-inch thickness.

2. Spread a thick layer of artichokeantipasto onto each chicken breast.Add fresh spinach (or thawed anddrained frozen spinach). Top withshaved Parmesan cheese (fresh is bestbut you can use shredded if that’s whatyou have on hand).

3. Roll each chicken breast and se-

cure with toothpicks. Broil the chick-en on a broiler pan or cookie sheet for7-10 minutes or until the breasts reach165 degrees. Watch it closely — thisdish is easy to overcook.

Once the chicken is done you canslice it into pinwheels and top with alittle more artichoke antipasto andParmesan cheese. Serve it with a gar-lic, olive oil and Parmesan pasta and asalad.

SpinachArtichokeChicken.SPECIAL TO

THE REGISTER

FOUR INGREDIENT MEAL: SPINACH ARTICHOKE CHICKENBy Heather TorpySpecial to The Register

Even in high school, Zach Frank, now23, had a hunch that college justwasn’t the thing for him, but he en-rolled at Grand View University,anyway. He had a scholarship thereand that’s what you do after highschool, right?

“I really liked school and I lovelearning,” Frank said, “so I decid-

ed to give it a try.” But he never found his grooveat Grand View. In the meantime he worked forthe Des Moines Public Library and bided histime. He considered going back to do some-thing in the medical field, but that didn’t feelright, either.

One day, Frank said, “I grabbed Joel Sala-tin’s ‘The Sheer Ecstasy of Being a LunaticFarmer,’ and when I read it, I thought, ‘Icould do this!’ It really spoke to me. I’ve al-ways had an interest in organic farming andgrowing things.”

Frank sent that thought seedling out into the universe,

P L A N T I N G F O R T H E F U T U R E

By Jennifer Miller | jenmille@dmreg.com

Wallace Centers of Iowa offers

organic grower wannabes a place

to learn sustainable farming

See FARM, Page 3E

Zach Frank, above, and Lucena Morse took part in the Wallace Centers’ apprenticeship program in

2013. Morse, above, harvests greens from the farm’s hoop house. PHOTOS SPECIAL TO THE REGISTER

9

thanksWilliam P. & Sara WallaceAnn evans & Bill Wallace Tom & Lori WaltonLarry Watkins Denny & Kristi WoodruffDouglas & Deborah WestBrian Zachary & Jean Weishaar

$1 to $99Adair County Soil & Water ConservationDoug ArmstrongJohn & Christine Augustine Chris BooneJohn & Colleen BurgesonThe Capecchi FamilyJoAnne Campney & Sue Terry Judy Diedrichs & Patrick Van NiceLynne & David Don Carlos Bob & Arlene Downing elizabeth Fleming & James WorrellWes & Marilyn GeidelLaVon & Craig Griffieon Chet Guinn Denise & Jeremy Hill Cecil & Pat Hoffman Gail HickinbottomMichael & Hedy Hustedde Gerald & Velda JamesCarol & Tim KruseCarol LevineCelia Wallace McLayKeith & Sharon MensingCarol & Chuck Meyer Lynn & Garry MillerDave & Carolyn NagleTeresa OpheimSteve Person Questers, Wallace ChapterWarren & Mary RiedeselPaula & Claude SampsonTom Smull & Liz Gilman

Our circle of contributors provides programs and services to diverse audiences throughout Iowa. We gratefully acknowledge these generous gifts through December 31, 2014. If we have made an error, please let us know so we can correct our records. $10,000 and aboveAnonymous Anonymous Bessemer National Gift FundDavid & Deborah DouglasFleming Family Charitable FundFleming Family FoundationWallace Genetic FoundationWallace Global Fund

$5,000 to $9,999empowering Adair County Foundation uSDA RBOGDavid Wallace

$1,000 to $4,999Helena DevereuxNicholas & Stephanie DevereuxFarm Credit ServicesFirst National BankMiriam & Abraham GlickmanChristine & John Halbrook Nancy & Marion JamesDoug & Karen Jeske Owen J. & Doris Jean Newlin Willard & Susie OlesenRiley Family Fund earl & Susan RogersAnn Taylor & Mike GaulJeffrey & elizabeth WallaceDiane & Bob WeilandWhole Foods $500 to $999Tom AhartJay & Cath HoweRobert & Patricia JesterJan & Karl KnockDenny & Sue Meggers

Joan MurrayGreater Greenfield Community FoundationJim & Linda MillerNeighborhood Investment Corporation NCR- SARe

$100 to $499eileen Armstrong Blue River HybridsCharles & Libby BeckerMartha CarrDeb Copeland & Jeremy Phillips Bruce Cormicle & Betsey BeersAndrew & Betty Corty Dr. Richard Deming Gayle & Timothy DeVriesScott Dwyer & Heather PalmerChuck & Marilyn Farr Anne Fleming & Bill WrightCornelia & Jan FloraRicci Frambachelizabeth GarstDave & Linda GobberdielMarti GrossDeb & Rich HallNeil & Darlene HarlBob & Lois HoughtalingDeb HoughtalingNancy HewittBarb & Jim Kalbach Richard & Kathleen KirkendallBill & Kathy Koenig Duane & Donna MillerPolly MooreJoan MyersMark & Janet Rosenbury Polly RuthMarlene Schildberg Mindy SkardaLinda SideyJennifer & Marty Smith Gordon SmithLeon & Judy SchwartzKaren & Warren Varley

R.S.S. StewartMatilda Brown SwansonArlene SweetJames StansberryDouglas & Jenice WallaceJock & Wanda Wallace Fritz Wehrenberg & Jennie LeGatesTom & Mary Jo Williamsemogene Wilson - In honor of Christine & John HalbrookShirley & Delon WeuveAlvie & Katherine YoungKent Zimmerman

GiFTS iN KiNdAdair County extension Agri-VisionLarry & Connie Dahl Dr. Kathleen Delate, ISu DuPont PioneerScott Franklin, Morgan StanleyLois FrederickMike Gaul & Ann TaylorCarla HicklinMike & Molly HogerJay HoweIoWeb Publishing Marion & Nancy JamesBill Matykowski, Matty PaintingNeely-Kinyon Research FarmWillard Olesen Shady LadiesLisa SwansonTrue Value, CrestonDavid WallaceWalmart, CrestonDiane & Bob WeilandWhole Foods

10

Steady Growth

In the last five years WCI has experienced program growth, built awareness among the public about its mission, and expanded and improved the facilities. Programming has increased from four offerings to 13 programs for people of all ages and interests. Programs must have a direct historical connection to the ideals, philosophies, and practices of the Wallace family. Program participants appreciate this unique connection:

“even though Des Moines isn’t exactly a huge city, I still wasn’t very familiar with the strong agricultural community of Iowa’s past and present. When I had the opportunity to spend the week at a camp in a more rural area of Iowa, I was excited to learn more about agriculture and how much it affects the world around me.” —Lexi Brennan, Real Food camp

“ I enjoyed our presenter and her program. The

meal was delightful and delicious. The

Wallace House was very interesting and lovely.”

—Hearts & Homes Historic Tea guest

A Thoughtful Merger

After months of both boards meeting to discuss, analyze and plan, the Wallace House Foundation and the Henry A. Wallace Country Life Center merged into one non-profit organization, focused on honoring three generations of Wallaces. On July 1, 2009, The Wallace Centers of Iowa came into existence.

It took time and thought to develop a mission that not only drives the programming but makes sense to the public and embodies the service and work of the Wallace family from uncle Henry to Henry A. Wallace. Today the mission that defines the WCI’s work is “Enriching community through sustainable food and civility initiatives.”

reflection:5 years of operations

11

reflectionMore Programs

During the past five years, WCI responded to community needs by adding a number of new programs that capitalized on the organization’s facility, human, and financial resources.

2010Hearts & Homes Historic TeasPrairie Harvest Community Supported Agriculture (CSA)

2011Civility Dialogue Lunch Series*Real Soil, Real Food, A Real Difference (now Real Food camp)Little House on the Iowa PrairieSmart Planning Workshops

2012Culinary ClassesOne Step at a TimeFarm to Table Dinnerseveryday Civility

2013Small Farm Field & Business ApprenticeshipsFood for Thought

2014Civility Todayexpanded Food for Thought

*The Wallace Centers of Iowa won the first Better Together Award from the Greater Des Moines Community Foundation in 2011 as a result of this program.

More Staff

WCI’s talented and educated staff are key to developing and delivering high-quality programs to a broad audience. Meeting the increasing demand for programs and services over the past few years called for additional staff. These new positions were added since the 2009 merger:

Chef & Food Programs ManagerFarm Programs ManagerFarm Programs AssistantCivility & Leadership Programs CoordinatorBookkeeperVolunteer CoordinatorSous ChefFarm Assistant/Mechanic

Improved Facilities

During the past five years, facilities at both locations have been improved. At the Country Life Center, a meeting room and office in the upper level of the Gathering Barn are now finished space. The old windows in the farmhouse were replace with more energy-efficient windows. Both high-tunnel hoop houses were strengthened to withstand high winds and are in operation. Staff built a walk-in produce cooler in the basement of the barn.

The biggest change to the Wallace House was the commercial kitchen renovation in 2013. Historic paint colors have rejuvenated the first floor rooms. Caring for table linens is easier with laundry equipment in the basement.

The Wallace Centers of Iowa l www.wallace.orgWallace House: 756 Sixteenth Street l Des Moines, IA l 515.243.7063Country Life Center: 2773 290th Street l Orient, IA l 641.337.5019

reflection

114 117130

141125

0

20

40

60

80

100

120

140

160

1 2 3 4 5

Donors: 2010 - 2014

2010 $313.822 $1,165,1822011 $335,286 $1,310,8422012 $392,765 $1,283,5002013 $560,589 $1,340,4072014 $443,472 $1,477,455

Total Revenues/Total Assets: 2010 - 2014