2027 Board Candidate Statements
The Wheatsfield Board approved a slate of four candidates for the Annual Board Election at their August 26th meeting. Because there are four candidates for the three open board seats, there will be an election this year. The election will begin on October 1st in the store and through our online election runner. The four candidates will each have an opportunity to speak to members about their vision for Wheatsfield and voting will conclude at the Annual Meeting.
View each candidate’s statement below to learn more about why they are running for the Wheatsfield board!
Anand Balasubramanian
Statement of Candidacy
Why do you want to serve on the Wheatsfield Board of Directors?
As a Wheatsfield member-owner and regular customer, I value the Co-op as much more than a grocery store. It is a welcoming place where people shop, learn, connect, and support the local community. I would be honored to contribute my experience and perspective to help Wheatsfield remain financially strong, responsive to its members, and true to its cooperative values. I am also excited by the opportunity to learn more about cooperative governance and work alongside fellow members to help guide an Ames institution I genuinely value.
Please describe any skills or experience (such as financial literacy, legal, strategic planning, communications, etc.) that you would bring to the Wheatsfield Board of Directors.
I bring experience in strategic planning, marketing, communications, technology, customer engagement, partnerships, and organizational growth. As a product marketing leader, I regularly translate complex information into clear decisions, develop business cases, evaluate investments, and collaborate with executive leaders and cross-functional teams. I am also an entrepreneur who has built and launched a consumer technology business, giving me firsthand experience listening to customers, managing limited resources, and testing new ideas. I would bring curiosity, financial awareness, thoughtful communication, and a practical growth mindset to the Board.
What are your hopes for the future of Wheatsfield and its role in the community?
I hope Wheatsfield continues to be a financially resilient, welcoming, and distinctly local institution that serves both longtime members and new generations of Ames residents. I would like to see the Co-op deepen member engagement, strengthen relationships with Iowa producers, and find thoughtful ways to make healthy, locally sourced food accessible to more people. Wheatsfield can also continue evolving how it communicates and connects with the community while preserving the cooperative values that make it special. My hope is that it remains a place where everyone feels welcome to shop, learn, gather, and participate.
Please share anything about yourself including hobbies, passions, family members, etc.
I live in Ames with my family and enjoy endurance sports, fitness, technology, entrepreneurship, and community involvement. I am a former triathlete and continue to train regularly—often stopping at Wheatsfield for a protein smoothie after a workout. I am also the founder of Warmly Cards, an Ames-based digital greeting-card platform created to help people build stronger human connections. As a parent of two daughters, I care deeply about helping make Ames a healthy, welcoming, and vibrant community for the next generation.

Chris Colvin
Statement of Candidacy
Why do you want to serve on the Wheatsfield Board of Directors?
I will be honored to continue to serve on the Board of Directors. The last three years I’ve taken the skills I’ve learned in other organizations and applied them to the finance committee. Last year I was glad to volunteer to fill out a year on the board. Now that I have those experiences as well as my background in IT security, banking, and insurance from my career I feel like I can really hit the ground running in my own term on the board. We face several challenges ahead and I want to help the co-op not just survive but thrive.
Please describe any skills or experience (such as financial literacy, legal, strategic planning, communications, etc.) that you would bring to the Wheatsfield Board of Directors.
My career in computer security has had been varied including ten years at a major bank, several in insurance, and now publishing as well as consulting for both large and very small companies. All of them have complex privacy and regulatory requirements and I have learned from each. I was deeply involved in complex budgeting and documentation process for multiyear projects. I grew up farming with my family experiencing as a producer ag markets, logistics, and the importance of working well with people with different goals, missions, and ideas all in the same organization. I also now have three years of experience with Wheatfield’s finances and a year of board membership.
What are your hopes for the future of Wheatsfield and its role in the community?
I hope to contribute my skills and time so the store continues to be on solid financial footing to fulfill all of the principles of a coop and the listed core values. Quality food at reasonable prices is a fundamental need in our relativity unique community. If our diverse customers and members have their required nutritional needs met with the value added enjoyment possible in preparing and sharing meals with others they will be able to spend more of their time and energy with their families, community, careers, and other things that bring them joy. Everyone benefits from healthy food, water, air, and a vibrant community.
Please share anything about yourself including hobbies, passions, family members, etc.
My wife and I have a son at Ames High School. We have two cats, five chickens, and several pet tropical fruit plants. Much of my personal time is spent in our large garden, tending the fruit trees, enjoying cooking projects, reading, or at our family farm near Cambridge. I am a past president and treasurer of the ISU Alumni Band and am active in 4-H as a leader and parent. I have served as treasurer for the South Campus Neighborhood for many years. We are current members of Practical Farmers of Iowa and past members of Iowa Wine Growers. I am also a licensed drone pilot.
Sarah S. Davis
Statement of Candidacy
Why do you want to serve on the Wheatsfield Board of Directors?
I am running for re-election to my third term on the Co-op Board of Directors. It has been deeply rewarding to learn from fellow board members and co-op managers about the function of member-owned, food-buying cooperatives. Starting out six years ago, I swiftly discovered the significant role the board’s stewardship plays in sustaining the Coop’s relevance and vitality. The responsibility to review our fiscal and managerial policies, sustain our cooperative mission and values, and grow our positive impacts once seemed daunting. However, year after year, through conversations with member-owners at co-op community events and collaborations with the diversely talented Board and Wheatsfield staff, I have come to trust the process and believe in my ability to serve. Our Co-op benefits from a mix of new and returning board members, and I am excited to continue representing your aspirations and concerns.
Please describe any skills or experience (such as financial literacy, legal, strategic planning, communications, etc.) that you would bring to the Wheatsfield Board of Directors.
I am a collaborator. I can work with others in group settings to help coalesce multiple ideas and the input of many and help generate the internal documentation and external communications that will effectively communicate the Board’s efforts.
What are your hopes for the future of Wheatsfield and its role in the community?
I want us to be the go-to stop for anything from a quick bite to a weekly shopping list. I believe we should aspire to be even more inviting, accessible, and non-exclusive than we are already. While our “Everyone can shop” motto and the Coop Basics products are examples of efforts in this direction, I would like to see us grow our non-member loyalty along with our membership. I’d like more of my friends and colleagues to not feel that the Coop is a place to shop only for specialty items. I hope we will expand our appeal – possibly though adjustments in our design and/or branding, or other ways of being more adaptive to the whole city.
Please share anything about yourself including hobbies, passions, family members, etc.
I am a life-long daily bike commuter and avid outdoorsperson. I grew up in Berkeley, California where two of my sisters still live and are jealous of the high quality of life in the Ames community (especially My Co-op). I love slow-foods cooking, especially foods that call for spicy hot peppers, like Indian, Thai, Chinese, and Latin American cuisines. I garden, read, write, bike, run, dance, play disc golf, and love a good game of cribbage. While I competed for decades in Ultimate Frisbee, I now only coach the sport or play in the Great Grand Masters division upon occasion.
Alex Ludolph
Statement of Candidacy
Why do you want to serve on the Wheatsfield Board of Directors?
Serving as Wheatsfield’s student board member over the past year has given me a greater appreciation for the cooperative model and the role the Board plays in supporting Wheatsfield’s future. I have enjoyed learning about cooperative governance, participating in thoughtful discussions, and working with people who bring different experiences and perspectives to the table. As my student term comes to an end, I would love the opportunity to continue contributing as a full board member. I believe in Wheatsfield’s mission and would be excited to continue supporting an organization that has made me feel connected to the Ames community.
Please describe any skills or experience (such as financial literacy, legal, strategic planning, communications, etc.) that you would bring to the Wheatsfield Board of Directors.
My year as Wheatsfield’s student board member has given me firsthand experience with the Board’s responsibilities, discussions, and decision making process. I also bring a background in sustainable agriculture, research, education, and science communication, which has taught me how to evaluate information, communicate complex topics, and work with people with different perspectives.
What are your hopes for the future of Wheatsfield and its role in the community?
I hope Wheatsfield continues to be a place where people come not only to shop, but also to connect with local food, producers, and the Ames community. I would like to see the co-op continue strengthening its support for local producers and environmentally responsible practices while finding new ways to engage members and introduce more people to the cooperative model. I am particularly interested in creating stronger connections with students and young community members. Wheatsfield has a unique opportunity to educate people about where their food comes from while remaining a welcoming and sustainable community resource
Please share anything about yourself including hobbies, passions, family members, etc.
I recently completed my master’s degree in Sustainable Agriculture at Iowa State University, where my research focused on nitrogen management and agricultural sustainability. I am passionate about agriculture, conservation, education, and connecting people with the science behind our food and farming systems. Outside of work, I enjoy puzzles, baking, spending time outdoors, traveling, spending time with my friends and family, and attending Iowa State sporting events.
Every Local Product Has a Story
Every Local Product Has a Story
Word from the Board, September 2026
Christina Campbell, Wheatsfield Board of Directors
Imagine walking into Wheatsfield and picking up a tomato. It is easy to see only the tomato: its color, its shape, perhaps the promise of a summer salad. But what if you paused for a moment and wondered about the story behind it?
Who planted the seed? Who tended the soil? How many early mornings were spent in the garden? What did the weather bring that season? And how did that tomato make its way from the field to the store?
At Wheatsfield, these stories are all around us.
Twenty-four percent of Wheatsfield’s produce is local. The store works with 110 local producers and carries 1,162 local products. Behind those numbers are farmers, bakers, cheesemakers, growers, and makers who are part of our food community.
Choosing local food is one way we can make those often-invisible connections visible again.
Our food system makes it easy to eat foods from almost anywhere in the world at almost any time of year. That convenience is wonderful, but it can also distance us from the people, places, seasons, and landscapes that make our food possible. Local food offers another possibility: a chance to know more about where our food comes from and, perhaps, to know the person who produced it.
But what exactly does local mean?
Is it food grown within 10 miles? 50 miles? Somewhere in Iowa? The Midwest? Is it a product made by a local producer using ingredients from elsewhere? There is no single definition. And perhaps that is the point. At Wheatsfield Co-op, we define LOCAL as grow, produced, or made within the state of Iowa.
I invite you to create your own definition and take the local food challenge.
Start with one meal. Can you create a meal using as many local ingredients as possible? If that feels good, try a whole day. Then perhaps a week. Or maybe your commitment is simply choosing one local item every time you shop.
As you experiment, pay attention to what you discover. Do you notice the seasons differently? Find a new producer? Ask different questions about your food? Perhaps you discover that eating locally is easier than you thought or perhaps you encounter barriers that make it difficult. Both are valuable discoveries.
The goal isn’t perfection. It is connection and curiosity.
So, the next time you shop at Wheatsfield, look for the local products. Choose something familiar or try something new. Take a moment to imagine the story behind it.
Because 1,162 local products are not simply things on a shelf. They are opportunities to create a relationship with another person, a place, and the food system that nourishes us all.
Want to explore local food?
Check out the Iowa Local Food System Coalition, a nonprofit working toward a healthier, more just, and sustainable Iowa food system. Their summer Eat Local Challenge offers a fun way to explore local foods. Cultivate Local Food Connections is another great resource, connecting consumers with small-scale producers and regenerative farming practices.
September Appreciation Day!

Stop into YOUR Co-op on Saturday, September 12 from 10am-2pm to celebrate YOU! We’re kicking off the day with a giveaway!
Giveaway: 100+ Mini Pumpkin Candles!
Just a little something to say “Thanks for Celebrating with Us!” Starting at 10am. We want to thank you with a gift of warmth and light to remember the summer season and look forward to fall! 1 per person. While supplies last.
Vendor Sampling
Beeler’s Fresh Air Pork | 10am-2pm
(LeMars, Iowa)
Clear Creek Orchard Jam | 10am-2pm
(Collins, Iowa)
Jenuinely Pure | 10am-12pm
(Ames, Iowa)
Picket Fence Creamery | 10am-2pm
(Woodward, Iowa)
Rosmann Family Farm Popcorn | 10am-2pm
(Harlan, Iowa)
ISU Brew Lab | 11am-2pm
(Ames, Iowa)
Live Local Music
10:30am-12:00pm
Reggie Greenlaw
12:30pm-2:00pm
To Be Announced
Kids Activity
10am-2pm
Storewide Fall Scavenger Hunt. Pick up your Scavenger Hunt Card at the Front Welcome cart and hand them in at the registers.
Adult Activity
Meet your 2027 Board Candidates
10am-12pm to be announced
Samples
Organic Popcorn – Rosmann Family Farms
Produce Sample – to be announced
Perishables Sample – Local Dip & Chips
Deli Bakery Dept. – Co-op Made Chai Spiced Puppy Chow
Deli Dept. – Co-op Made Garlic Lover’s Pasta
September – October 2026 Community Artist

Lisa Kuehl of Ames is the creator of Heartland Scrapbooks. Born in Davenport, Iowa, Lisa has lived in central Iowa most of her life and is a lifelong artist. In 1982, she earned a Bachelor of Arts Degree in Graphic Design from Iowa State University and has spent the past thirty years exploring the rapidly-growing art of visual archiving, commonly known as scrapbooking.
One of her motivations for scrapbooking was to find a meaningful way to preserve and showcase the many boxes of mementos that her mother had thoughtfully stored away while she was growing up…school papers, cards, letters, awards and photos. Lisa knew that one day she imagined that she would find a wonderful use for all of this nostalgia, and scrapbooking has been the perfect solution. Not only are Lisa’s precious belongings safe and secure, but she has been able to organize and downsize her multitude of items at the same time. And being able to share her projects with friends and family has been especially important, as they find great joy reminiscing about “the good old days” together.
Lisa’s scrapbooking adventure has been so rewarding that she decided to share what she has learned with others who are wanting to begin their own sentimental journey. Scrapbooking is an immensely popular hobby and there has never been a better time to explore this wonderfully introspective activity. Scrapbooking supplies are plentiful and with the popularity of home computing, digital organizing and photo editing software, there are more ways than ever to tell your story, your way.
Lisa K. Kuehl
Creative Consultant, Heartland Scrapbooks
[email protected]

August 2026 Board Meeting Highlights

August 26th Board Meeting Highlights
- This month’s Strategic Discussion centered around the idea of value, and consumer choices regarding spending and grocery store selection. We covered what value/benefits Wheatsfield creates and delivers now and what we can focus on as a co-op in the future.
- The Education and Outreach Committee is happy to welcome back Graduate Research Nights on September 2nd at 6pm in the Wheatsfield Community Room. This is an opportunity for the community to learn about graduate student research happening in Ames. The next one will be in November.
- The Finance Committee reported on the Fiscal Year 2025-2026 year-end financial statements and audit.
- July was a great month for co-op sales, with sales 4.07% higher than July of 2025.
- The Nominations and Recruitment Committee presented the slate of candidates for board approval for the upcoming election of potential new board members. Voting will start in late September, and three board positions will be open. Our Annual Member Meeting (on Oct. 20th) will be the last date to vote on candidates.
September 2026 Change for Community: Food at First
September’s Change for Community recipient is Food At First a local nonprofit that provides free meals and groceries to anyone who is hungry — no questions asked. Food at First serves a hot meal every day of the year at the First Christian Church in downtown Ames. In fact, they haven’t missed a meal in over 21 years! Almost all of the food comes from donations and rescued surplus from grocery stores, restaurants, and Iowa State University — helping both people and the planet by reducing food waste.

July 2026 Board Meeting Highlights

July 15th Board Meeting Highlights
- The Board’s Strategic Discussion centered on current needs of members to better understand how needs are changing and how we can adopt strategies for meeting these needs.
- The Education and Outreach Committee will continue Grad Research Nights, allowing graduate students to share their research with the community. The next scheduled events will be September 2nd and November 4th.
- The CEO reported that Wheatsfield finished the fiscal year at 0.84% over the previous year’s sales.
- June 2026 saw an increase in 25 new member owners and 7 new student members, several over last June’s increase in membership numbers.
- The Board reviewed the CEO’s budget and business plan for the co-op’s 2026-2027 fiscal year.
- The year’s strategic plan was presented in the categories of community, products, services, and experiences, team, systems, and financial and infrastructure, along with metrics reflecting how annual goals will be accomplished.
Serving the Co-op: A Grad Student’s Reflection
Serving on the Wheatsfield Board
as the student member has been one of the most rewarding experiences I’ve had during graduate school. Before joining, I knew very little about co-ops or what a board of directors actually does. Over the past year, I’ve had the opportunity to learn about the governance of a member-owned business, the decision-making process, and how a board works together to guide the organization. As a graduate student in sustainable agriculture, it was especially interesting to see how Wheatsfield balances financial responsibility with its mission of supporting local food, environmental stewardship, and the community. Seeing those values put into practice gave me an appreciation for how organizations CAN stay true to their mission while still making thoughtful business/economic decisions. Supporting local producers, promoting healthy food, and investing in the Ames community are priorities that genuinely shape the board’s conversations and decisions.
Beyond what I’ve learned, the people have made this experience especially meaningful. The board has been incredibly welcoming, and I’ve enjoyed working alongside people with different professions, backgrounds, and experiences. Everyone brings unique perspectives to the table, and I’ve enjoyed seeing how respectful conversations and thoughtful discussions lead to decisions that always put the co-op first.
As the student board member, I also had the opportunity to organize graduate student presentation nights, which gave me the chance to think about new ways to connect students with the co-op and encourage greater student involvement. Serving on the board helped me become part of the Ames community beyond Iowa State, and I would encourage any student looking for leadership experience, community involvement, or a better understanding of cooperatives to consider applying.
Alex Ludolph
Graduate Assistant | M.S. Sustainable Agriculture
Sustainable Agriculture Student Association GPSA Coordinator
Robert A. Sloan Graduate Award in Sustainable Agriculture Recipient
August 2026 Change For Community: Ames Pride

Ames Pride is a 501(c)3 non-profit organization founded to promote community building among LGBTQIA+ individuals, to educate the community of issues affecting LGBTQIA+ people, and to facilitate an environment that values the intersectional identities of all people living in and around the City of Ames.
Ames Pride began in 2017 with a mission to bring the queer community together in Ames through inclusive and empowering events. The organization creates opportunities to socialize, learn, and drive positive change for LGBTQIA+ individuals.
The main event, Pridefest, combines a vendor fair, educational experiences, and live entertainment into one vibrant day. Held in the fall, the timing helps ensure participation from Iowa State students and staff. Beyond Pridefest, events take place at least once every quarter, centering queer community connection and outreach.
Each gathering is designed to be safe, diverse, and welcoming for everyone, including volunteers. Join in at an upcoming event and be part of the celebration.
Summer Foods that Help You Stay Hydrated

Summer Foods That Help You Stay Hydrated
When temperatures climb, staying hydrated becomes even more important. While drinking plenty of water is essential, many fresh foods can also help keep you cool and hydrated. In fact, some fruits and vegetables are made up of more than 90% water while also providing vitamins, minerals, and fiber.
Watermelon is a summertime favorite for a reason.
It’s about 92% water and packed with refreshing flavor, plus it contains lycopene, an antioxidant that supports overall health. Cucumbers are another hydration hero, with a crisp texture that’s perfect for salads, sandwiches, or simply sliced with a sprinkle of sea salt.
Other produce that can help you stay hydrated includes strawberries, cantaloupe, peaches, celery, tomatoes, lettuce, and zucchini. These seasonal favorites are easy to enjoy as snacks, tossed into salads, blended into smoothies, or added to meals on the grill.
Don’t forget about herbs, too!
Fresh mint and basil can add a burst of flavor to water, iced tea, fruit salads, and homemade dressings without added sugar.
This summer, make the most of the season by filling your plate with colorful, water-rich fruits and vegetables. They’re a delicious way to support hydration while enjoying the best flavors local farms have to offer.

Mojito Watermelon Salad
Serve this refreshing salad with grilled or blackened strip or flank steak.
Ingredients
- 2 cups seeded watermelon, cut into 3/4-inch cubes
- 1 large red heirloom tomato, cored and chopped
- 1 large yellow heirloom tomato, cored and chopped
- 1/4 cup fresh-squeezed lime juice
- 2 tablespoons tequila (optional)
- 1 tablespoon white wine vinegar
- 2 teaspoons agave nectar
- 3 tablespoons olive oil
- 2 tablespoons minced fresh mint
- Pinch each of salt and freshlyground black pepper
Preparation
Place the watermelon and tomato pieces on a paper towel to absorb excess moisture.
In a large bowl, whisk together the lime juice, tequila, agave nectar, vinegar, mint, salt, pepper and olive oil. Add the watermelon and tomatoes, toss well to coat and serve immediately.
Serving Suggestion
This salad is a refreshing complement to grilled or blackened strip or flank steak. Add cucumber for extra crunch, feta cheese for a sweet/salty contrast, or papaya and jicama for a colorful Latin-style treat.
Nutritional Information
181 calories, 11 g. fat, 0 mg. cholesterol, 66 mg. sodium, 18 g. carbohydrate, 2 g. fiber, 2 g. protein

Easy Cucumber Salad
There are few pleasures in life as simple as a summer salad made with little more than fresh cucumbers, onions, sugar and vinegar. In fact, here is one such recipe that is sure to please all who make and eat it:
Just mix, chill for a couple of hours and enjoy. Add fresh dill as a garnish.
- 1 lb. cucumbers, sliced thin
- 1 small red onion, sliced thin
- ½ cup apple cider vinegar
- ¼ cup sugar
- ½ tsp. salt

Grilled Fruit Kebab
Recipe courtesy of StrongerTogether.coop
Servings: 6
Total Time: 20-30 minutes
- 1⁄2 cup ginger ale
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon vegetable oil
- 1⁄4 cup brown sugar
- 1⁄4 teaspoon ground allspice
- 2 sprigs fresh thyme, stems removed
- Pinch of salt
- Pinch of cayenne pepper (optional)
- 1 pound fresh ripe peaches/plums/watermelon, pitted and cut into quarters
- 1 small pineapple (2–3 pounds), peeled, cored, and cut into 2-inch cubes
- 6 metal or bamboo skewers (soak bamboo skewers in water before using)
Prepare and heat the grill.
In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt and cayenne pepper, if using.
Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade. When the grill is hot, put the skewers on and grill on each side for 3 to 4 minutes, glazing the fruit with more marinade every couple of minutes.
July 2026 Produce Parable
Thistle & Yarrow Acres
July 2026 Produce Parable
By Adam Calder, Wheatsfield Produce Manager
Twenty years ago, Abi Stearns was pregnant and living in an apartment just a short walk away from the old Douglas Avenue Wheatsfield location. She would shop at the co-op frequently, and she daydreamed about someday producing something that could be sold there.
Here we are today, and the child Abi was pregnant with is now full grown and a mother herself. Abi and that daughter, Aleya Staines, decided they wanted to create something that would benefit their community that they could hand down to the next generation of their family. Those desires have culminated in their flower farm, Thistle and Yarrow Acres.
Making their dream come true was no easy task, and their farm was in rough shape when they bought it. "When we bought this property, this was all just thistles," Stearns said. "We transformed it, pulled thistles, that's why our business is called Thistle and Yarrow Acres. We pulled all the thistles, planted native plants and perennials to revamp the soil, and then when we first got out here, we were doing a little homesteading and we grew all our vegetables when the girls still lived at home. Once they got married and moved off, I thought well, I need something to do, and I don't have enough mouths to feed, so I'll plant flowers!"
Most of the farm work is done by these two women. Abi's husband, Joey, helps with the chores, but he has plenty of his own work to do on the farm. "My husband helps a lot, but Aleya and I run the business" Stearns said. "My husband keeps bees and has a sawmill. He does tables and woodworking."
Working the land in a healthy, sustainable manner is important to this family, and they go too many steps to ensure this. This is not always easy to do using only organic tools while surrounded by neighbors farming conventional row crops.
"Aleya and I have been doing this together, cultivating and learning, dealing with the bugs and the weeds in an organic way, trying to bring life back to this soil," Stearns said. "We're very, very careful with the sprays and we have our bees registered so the farmers cannot spray within a certain distance. Every year we rotate our flowers; it helps with the bugs and the different diseases and things like that. We struggle with the Japanese beetles. I have been playing with my dill; they don't like it! I have been cutting my dill and draping it in my flowers and that's been seeming to help a little bit."
Their commitment to sustainability is reflected in several of their farming and homesteading techniques. "We heat the house with a wood burner," Stearns said. "We have irrigation, we collect water off our greenhouse into bins. We save seeds and start almost everything by seed. I don't buy any plugs. We start in February in the greenhouse and grow everything."
When asked why she goes to all this effort, Abi explained why such effort is important to her. "I wanted to start something that I could pass on down to my daughter to have her own business., to make this a successful business for her," Stearns said. "And I feel for the florists in the traditional shops, because those flowers they are working with…my sister worked in a flower shop for years. The chemicals that are on these when they import them, you have to deal with them."
Abi and Aleya have turned their efforts into a thriving flower farm full of sunflowers, cosmos, grasses, zinnias, yarrow, echinacea, celosia, asters, dahlias, snapdragons, milkweed, borage, dill, mint, sage, cilantro and basil. They did not stop at growing all these plants and have developed their own line of skin care products they make themselves.
"Along with the flowers, we also grow herbs and infuse it into our own skin care products," Stearns said. "Our tallow cream, we source our beef fat from Iowa grass-fed and finished farmers. Grandview Beef is one of them. Our rose mist..our wild roses are done blooming, but I collect the petals, I collect the rose hips, I make a hydrosol and mix that with aloe vera juice. Very simple ingredients. Our nourishing hair mask helps with growth. It is all organic oils, then we infuse that with peppermint and rosemary. We have a men's line with deodorant and hair pomade. We have a beard oil that's very popular, a healing salve for bug bites and stings, and we grow all the herbs for this on our farm."
Regarding plans for future growth, Abi and Aleya mused about what they would like to see someday on their farm, possibly involving customers more directly with the farm via their flowers, or as an event venue for weddings and celebrations. "We have you-pick out here sometimes," Stearns said. "The only thing is we don't have a public restroom so we can't have real big events until we figure that out."
Wheatsfield Cooperative is excited to start a new chapter with a new local farmer. We look forward to many years of business with Thistle and Yarrow Acres, and we welcome them into our Wheatsfield community.













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