I S S U E N O 1 / S E P T E M B E R 2 0 1 5

THE PASSION OF PERFICUT

TWENTY-FIVE YEARS FROM A MOWER, A MOPED AND AN OBSESSION

WITH THE DETAILS

T H E H E A L I N G G A R D E N ,K E V L A R J E A N S ,

T H E W O R L D F O O D P R I Z E ,B U L L E T P R O O F C O F F E E &

S O M U C H M O R E !

S T O R I E S

S P E C I A L F E A T U R E

l i f e s t y l e - F O O D - D R I N K - B U S I N E S S

LIVING DETAILS

LIVING DETAILS 3

W E L C O M E

THE ART OF LIVING. AS REVEALED FROM A QUARTER-CENTURY OF HELPING IOWA

LOOK ITS VERY BEST.

industry. But we believe that’s just one part of the equation. Our roots reflect an approach that is mostly old-fashioned and inspired by the generations before us who refused to take shortcuts and knew the value of a job well done.

The DNA of our company was created in it’s early days - part friendship, part family. Over the decades that followed, our family grew and our friendships deepened. Many, many people dedicated their lives to our success, and as we think of those individuals now, we realize that the trait that united us was our shared passion for details.

Over the last twenty-five years, our team has loved getting to know the details of every one of your sites. We

know where your bulbs will get the perfect light, we know where your walkways will ice up in the winter, we know the branches of your trees and the texture of your turf.

We’ve also noticed that our world and our industry is changing faster now than ever before. It’s no time to stop and celebrate. In fact, the quality of our services and the efficiency of our business must accelerate, not relax.

Therefore, in celebration of our silver anniversary, we would like to give you the opportunity to learn a little more about us. In doing so, we hope that you’ll quickly discover how Perficut is living the details.

As we celebrate our 25th year in business, we wanted to pause for a moment to reflect on our past and look forward to our future.

As we look back to the beginning of this journey, we find it hard to believe where we’ve arrived today. Who would have predicted that a business started with a mower and a moped would survive to celebrate it’s 25th Anniversary? Some would say that our survival is a tribute to our hard work. Others might point to luck.

Our clients have told us that they believe that Perficut is simply a different kind of company - an enterprise fueled by progressive spirit and managed with a level of passion that is uncommon in our

LIVING DETAILS

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L I V I N G D E T A I L S

CHARLIE WITTMACKWRITER / PHOTOGRAPHER

As president of the consulting group TWG, Wittmack and his team develop and deploy strategies to accelerate the growth of companies and non-profit organizations in the U.S. and abroad.

NOLAN KRESNAKPHOTOGRAPHER

At age 19, California-based photographer and filmmaker Nolan Kresnak was designated one of America’s “most-watched emerging photographers.”

ADAM KENWORTHYCONTRIBUTOR

Spliting time between New York City and Nicaragua, Kenworthy is a private chef and brand advisor focused on organic foods and farm-to-market concepts. Check out “The Real Chef A.K.” on page 24.

IMPRINT

E D I TO R I A L T E A M

EDITOR-IN-CHIEF / CHARLIE WITTMACK

CREATIVE DIRECTOR / EMMA LOCKWOOD

COPY EDITORS/ MELISSA BRAYTON, CATE

WITTMACK

C O L L A B O R ATO R S

CONTENT / MATT BOELMAN, KORY BALLARD, JAMI

MCLEAOD, CASSIE CIMAGLIA, JEREMY BOKA, DAVE

DAVIS, MELISSA BRAYTON, MINDY CHARRON, AND

NICK CIMAGLIA

PHOTOGRAPHY / CHARLIE WITTMACK, NOLAN

KRESNAK, AND PETER KLOPFENSTEIN

S P E C I A L T H A N KS

PERFICUT COMPANIES, ACTIVE ENDEAVORS OF

DES MOINES, STRUTHERS BROTHERS, RED WING

SHOES, ACME TOOLS, MARMOT, NATIONWIDE

INSURANCE, THE WORLD FOOD PRIZE

FOUNDATION, MERCY MEDICAL CENTER, KITCHEN

COLLAGE, THE ART OF SHAVING, BOKER, AND

SIMPSON SHAVING BRUSHES

O N L I N E

ENJOY MORE CONTENT AT PERFICUT.COM

C O P Y R I G H T 2 0 1 5

TWG

112 S. TRYON STREET, SUITE 1200

CHARLOTTE, NC 28284.

CONTRIBUTORS

TJ ANDERSONCONTRIBUTOR

Health coach, TJ Anderson is changing the world one cup of coffee at a time while coaching individuals and advising brands on strategies for healthy living. Catch up with TJ on page 6 with “Bulletproof Coffee.”

LIVING DETAILS 5

C O N T E N T S

10TOOLS OF THE TRADENICK CIMAGLIA EXPLAINS WHY YOU NEED KEVLAR

IN YOUR JEANS AND GOOSE DOWN IN YOUR FLEECE

24THE REAL CHEF A.K.

ADAM KENWORTHY ON FOOD, FARMING, AND THE LATEST

FROM THE REAL HOUSEWIVES OF NEW YORK

6BULLETPROOF COFFEE

“HEATH HACKER” TJ ANDERSON GIVES US THE

LOWDOWN ON THE LATEST AMERICAN COFFEE CRAZE

8PERFECT SHAVE

CHANDLER PARSONS EXPLAINS WHY HE STARTS

EACH DAY WITH A STRAIGHT RAZOR AND ONE PERFECT ACT

L I F E S T Y L E

THE LAST WORST CUSTOMER | 26

THE HEALING GARDEN | 20

THE HALL OF LAUREATES | 32

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BULLETPROOF COFFeE

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“It’s a gateway drug for taking control of your own biology,” explains Silicon Valley technology entrepreneur and biohacker Dave Asprey, about his latest invention, the growing national health craze, Bulletproof Coffee. The recipe for the concoction calls for low-mold coffee beans, at least two

D E T A I L S O F C O F F E E

STORY / EMMA LOCKWOOD

IMAGES / NOLAN KRESNAK

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the veracity of those claims, the brand is suffering no shortage of celebrities that are spreading the word from Twitter, to the NBA, to the red carpet at the Grammy’s.

Des Moines “health hacker,” TJ Anderson, was recently knighted Des Moines’ official Bulletproof Coffee ambassador by Asprey. In his first official appearance in his new role, Anderson stopped by the Perficut garage in an attempt to win a few converts. “We’re constantly on the lookout for new ideas that can help us work smarter and faster,” said Matt Boelman, Perficut’s Vice President. “Whether it’s a new process, a new piece of equipment, an emerging technology, or something as simple as a different type of coffee, we want to be out front.” Kory Ballard, Perficut’s President, sampled his first cup, and wondered, “How long until this stuff kicks in? We’ve got work to do.”

tablespoons of unsalted butter (grass-fed, which is higher in Omega 3s and vitamins), and one to two tablespoons of medium-chain triglyceride (MCT) oil, a type of easily digestible fat.

The drink draws inspiration from the ancient Tibetan recipe for butter tea, but adds a modern twist with the addition MCT oil and coffee brewed from specially processed low-mold beans.

On a recent episode of The Tonight Show, the show’s host Jimmy Fallon sampled a cup before declaring, “It’s the most delicious thing ever!” Fallon went on to say, “But it’s actually good for you too. It’s good for your brain!”

The product’s inventor, Asprey, claims that starting the day with a cup of Bulletproof Coffee instead of breakfast suppresses hunger, promotes weight loss and improves mental clarity. While dietitians are currently debating

D E T A I L S O F C O F F E E

FROM LEFT 1. Bulletproof Coffee is the latest American coffee craze. 2. The coffee is made with specially processed low-mold beans. 3.

“health hacker” TJ Anderson is the brand’s official local Ambassador. 4. The drink contains unsalted butter. 5. Medium-chain triglyceride oil is

good for the brain. 6. Brewed coffee is added to the butter and MCT oil and blended. 7. Ready to be served!

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E For Chandler Parsons, living the details starts at 4:55 a.m. with a turf management project that strikes a little closer to home. Here he takes us through the steps to getting a shave that looks as good as every one of his com-mercial sites.

LIVING DETAILS: Why use a straight

razor?

CHANDLER PARSONS: Let’s get this clear from the begining - using a straight razor isn’t about getting the best shave, although that is obviously one result. The real reason is far more important than grooming. A straight razor shave is a tangible reminder that life is short and there is meaning in perfecting a process.

LD: Seriously? You’re going zen on me?

CP: Look - this world is full of people who are happy to drive to work in the morning with a cup of coffee between their legs, a

phone in one hand and electric razor in the other. How does that set-up your day?

LD: For a lawsuit? [Laughing.]

CP: On the other hand, you could wake up, take a long look at yourself in the mirror, really scrutinize the details of what you see, and commit yourself to starting the day with one perfect act. And if you succeed, you get to carry that perfect act with you - on your face - for the entire day. It becomes a source of confidence and a great reminder of what’s possible.

LD: So how do you get started?

CP: The key to a great shave is to get your pores to open up and loosen their grip on your facial hair. The best way to do that is to prep the beard by holding a hot towel against your face until it cools. You want to get the water as hot as possible and apply the towel at least twice.

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D E T A I L S O F G R O O M I N G

market now that produce a thick lather. I pre-fer to use shaving soap as it travels better.

LD: So what about the shave?

CP: When you have a thick lather going, use painting strokes to layer the lather on the beard and then swirl until you get high peaks. Let the lather rest on the beard for five minutes or more, and then re-lather if the soap has dried out. Letting the lather rest will allow it to penetrate your pores, helping to moisturize your skin.

Then, stretch your skin with one hand, pull-ing tight the area to which you will apply the razor. Place the razor against the skin at an angle of 20 degrees. With a sharp straight blade you need very little pressure - much less than with a modern razor. Easy does it.

LD: How many passes do you take?

CP: To keep your lawn looking great, you need at least two passes. The same is true

with your face. On each pass, start with short strokes and gradually increase the length of the stroke. Make the first pass in the direction of grain. Then lather up again and make a second pass perpendicular to the grain. If you have weathered skin, lather up a third time and shave directly against the grain.

When you’re finished with your shave, rinse your face with very cold water to help close the pores in your skin. Rinse and dry the razor blade, strop the razor with a leather strop and then apply blade oil to protect the blade from moisture damage and rust. Rinse the brush, shake out any excess moisture and hang it upside-down in a brush holder to dry.

LD: What kind of brush do you

recommend?

CP: A good quality badger hair brush is the only way to go. Silvertip Badger is the softest and most luxurious, but I prefer a brush made with Best Badger hair as it seems to hold the perfect amount of water and bristles the beard a little better, which improves the shave.

LD: How do you get started?

CP: Fill your shaving bowl with the hottest water that your faucet will provide and soak the brush for a minute or two. Then squeeze the water from the brush, dump the water and work up a lather in the bowl with the brush. If this is done correctly, the lather will hold a little bit of heat from the bowl and brush.

LD: Soap or cream?

CP: There are a lot of great creams on the

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G E A R U P

THE TOOLKIT

1. Sandalwood shaving soap with wooden bowl from The Art of Shaving

at Jordan Creek Town Center. 2. Böker Silver Steel Extra Hollow

Ground Straight Razor with classical tortoise shell handle available at

www.boker.de. 3. Simpson Chubby 2 Best Badger shaving brush from

SimpsonShavingBrushes.com.

LIVING DETAILS 10

TOOLS OF THE TRADE

ORION HARNESS BELT

40mm hot-dipped leather belt, stuffed with heavy tallow for ex-ceptional weight, thickness and durability. Finished the old fash-ioned way to bring the oils to the surface, creating a rich look like no other. This will be the last belt you buy. Available from Orion Leather Company at Etsy.com.

SUUNTO ELEMENTUM WATCH

Wrist-top weather station com-bines heritage craftsmanship with precision digital technology. It measures altitude and weather trends and includes a unique 3D compass for adventures in the great outdoors. Designed with stainless steel casing and a sap-phire crystal glass to withstand the toughest assignments. Avail-able at Active Endeavors in West Des Moines.

MARMOT VARIANT JACKET

This ingenious hybrid jacket combines Polartec Power Stretch fleece (in the active zones for flexibility) with Mar-mot’s own Thermal R synthetic down insulation (around the core for warmth). This jacket stays warm in even extremely cold conditions and never feels bulky. The integrated balaclava means you’ll never leave home without your hat again. Pick one up at Active Endeavors in West Des Moines.

HERITAGE KEVLAR JEANS

Manufactured through a part-nership between Triumph Mo-torcycles and Heritage Denim, these jeans combine the style of Heritage Denim’s high quality fabrics with the strength and abrasion resistence of DuPont Kevlar. They aren’t bulletproof, but they are certified Level 1, Zone 1 and Zone 2 for abrasion and impact cut resistance. Kevlar has never looked so good. Get them at Struthers Brothers in Des Moines.

D E T A I L S O F D R E S S

PRODUCT PICKS / NICK CIMAGLIA

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Squeeze a little more nectar out of the stuff most people take for granted with Kevlar-reinforced jeans by Heritage Denim, fleece jacket insulated with synthetic goose down by Marmot, organic cotton gardener’s hat (good for the sun and the earth), weather watch from Suunto, timeless PECOS boots from Red Wing, and eye protection by Stihl - yep - Stihl.

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GARDENER’S SUN HAT

Protect your head while pro-tecting the environment with the Perficut Organic Cotton Gardener’s Hat. Organic cotton is grown without the use of harmful pesticides and insecti-cides. It promotes and enhances biodiversity and natural biologi-cal cycles and is safer for farmers and the end consumers. Call Perficut at 515-965-0951 to get your own.

RED WING PECOS BOOTS

America’s cowboys long pre-ferred boots with the fewest number of parts and pieces possible. Unfortunately, most of the boots they wore couldn’t stand up to the day-to-day rigors of ranch life. Red Wing PECOS boots were the first to combine work boot durability with west-ern styling. If you only want to buy work boots once, buy these and you’ll be done. Try a pair on at the Red Wing Store in Des Moines.

D E T A I L S O F D R E S S

STIHL HELLRAISER GLASSES

The safety glasses coveted by the notorious “Seal Team Six” are now available to the general public. The optical grade poly-carbonate lenses filter out 99% of harmful UV rays while provid-ing enough attitude to protect your inner rebel. They meet ANSI Z87+ Standard, which means your wife will even approve and for 15 bucks, these might be the best investment you’ve ever made in your eyes. Find them at ACME Tools in Des Moines.

HAND TOOLS

Upgrade your tool kit with three modern classics. The Milwaukee Fastback II Knife is perfect in every way. The Corona hand pruner features a radial arc blade manufactured in Germany and guaranteed for life. SnapOn’s Lineman’s pliers are the best of the best. Visit ACME Tools in Des Moines to get your own.

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hen it comes to the world of high achievement, what accomplishments come to mind? Olympians have collected around 5,000 gold medals. Everest has been scaled by around 4,000 climbers. Nearly 2,000 Americans have found their

way to the United States Senate and 833 have boarded the Space Shuttle and blasted into outer space.

Mindy Charron is no stranger to high places, but her climb through life hasn’t been strapped to a rocket. In Mindy’s words, “It’s been a little more like climbing a tree - branch by branch.”

In April, Mindy joined an exclusive club of 466 people across the globe who have been recognized as a Board Certified Master Arborist. Mindy is one of only six Master Arborists in Iowa and the first woman. This achievement was the culmination of nearly a decade of work and study that tested Mindy’s mental, emotional and physical commitment in a manner that few other professional designations could.

The final exam tests on 27 different texts and multimedia sources that range from esoteric titles such as “Abiotic Disorders of Landscape Plants - A Diagnostic Guide” to practical, hands-on guides such as “The Art and Science of Practical Rigging.”

“Organic chemistry was definitely my favorite class,” Mindy said without any hint of sarcasm. Organic chemistry is the study of the composition and reactions of carbon compounds. Organic compounds factor

LIVING DETAILS 14

into an enormous range of applications including pharmaceuticals, petrochemicals, foods and explosives. In academic circles, the course is considered the toughest in the undergraduate pre-med curriculum, and rumored to be the course that sends more pre-med students to law school than any other.

“But learning to drive a skid loader was pretty fun too,” she added with a smile.

***

Mindy was the youngest of three children, and raised by her mother in Polk City, Iowa. Her childhood home was full of love; but like any home with three children and a single mom trying to pull everything together, things were occasionally chaotic.

Behind the house was a huge, 45-foot tall Catalpa tree.

“It was the perfect tree for climbing,” Mindy said. “The branches were opposite each other all the way up, so I

could climb to the very top just like I was on a ladder.”

“When the world got loud, it was a quiet place for me to go sit quietly and be with the birds,” she said.

From the top of the tree, Mindy had a view over Polk City and out across the Iowa countryside. Anyone who has perched at the top of a tree for more than a moment knows that an endless vista provides the kindling for ambition. It’s impossible to look out over the surface of the earth without questioning what your contribution to it might be.

“Central Iowa has more than 220 different types of trees and shrubs,” Mindy said, “and includes trees that are at all phases of the life cycle from seedlings to trees that are more than 100 years old. When you get up above it and you can really see the canopy, it’s incredible.”

After graduating from North Polk High School, Mindy’s afternoons at the top of trees became somewhat more limited as she worked to make a living at a local printing

LIVING DETAILS 15

shop. Mindy is too practical to get swept up in chasing a girlhood fantasy to save the trees, but as she grew into her late twenties she found herself driving by that old Catalpa tree more and more.

“Just to see how it was doing,” she said.

Then at 28, Mindy took the plunge and went back to school to pursue a degree in commercial horticulture. Working to pay her way through school, Mindy didn’t sacrifice time at the library. She took pride in setting the curve in her courses, and worked hard to keep her name on the Dean’s List and President’s List. After finishing her commercial horticulture degree she narrowed her area of study to trees and became a Certified Arborist.

Along the way, Mindy got married. Her husband started a landscaping company and the newlyweds teamed up to grow the business. Mindy rejected the idea that her gender or her status as the owner’s wife would have any impediment on the work that she would perform for the company. She quickly mastered the operation of the implements of the trade, including bucket trucks, air

spades, chippers, skid loaders, end loaders and wide-area mowers.

“I always hated it when a woman would say that the equipment was too heavy or that there was some type of work that she couldn’t do,” Mindy said. “So I made sure that I understood the operation and basic mechanics of all of our equipment and that I knew how to perform every job, from simple things like mowing, to complex jobs like tree injections. I never wanted a customer to perceive that my gender had anything to do with me getting a job done quickly and correctly.”

After finishing her horticulture degree and spending five years working in the field as a Certified Arborist, Mindy began to study for the Master Arborist exam. She was a working mom with two daughters and a busy husband, but that didn’t provide any excuse for her. It just meant that there would be more early mornings and late nights as she worked her way through the volumes and volumes of exam material.

ABOVE Mindy Charron is a Board Certified Master Arborist,

one of six in Iowa and the first female.

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P R O F I L E

“The textbook on plant appraisal was the worst of it,” Mindy said. “I had to read that one twice.”

“I am much more interested in planting trees, helping them grow and helping them get healthy when they’re sick. How can you put a price on a tree that’s a hundred years old? It’s priceless.”

***

Today, Mindy oversees Perficut’s tree health department, leading a team of professionals who are dedicated to maintaining the health of central Iowa’s tree canopy.

“Working with Perficut is a dream come true for me,” Mindy said. “I’ve been given an opportunity to work with the biggest companies in the area and with residential

customers who have some of the most beautiful trees in the country.”

“The emotional value of the canopy shouldn’t be under-estimated. Study after study shows us that people are happier when they have lush green spaces with lots of trees. We also know that healthy trees improve property values and make homes easier to sell.”

“All of my clients understand that,” Mindy said. “People love their trees here. And there is no better feeling in the world than visiting a new customer who has a problem with a tree and telling them, ‘We can fix that.’” Next year, Mindy will become the President of the Iowa Arborist Association. It appears the tree that she has been climbing is still growing.

LIVING DETAILS 18

BOB’S SHOPt’s the end of an era,” said Kory Ballard,

about his dad, Bob Ballard’s retirement.

“Dad is the last of a generation of great me-

chanics who came up in a pre-Google world

and literally carry the knowledge of the

internet around in their heads. Find a loose

bolt on the ground, and he could give you the make,

model and year of what it came from.”

Often referred to as MacGyver, Bob earned a reputation for being able to fix or build anything and everything. “He could overhaul an engine on a ten year-old truck, sharpen a hundred mower blades, then head home, dig a pool, tune up his grandkids ATVs and be the first person back to the shop in the morning,” Kory said.

“He is loved by everyone who worked with him,” Matt Boelman said. “And as the operation grew, his heart often had him working more hours than his hired help. He always felt that their weekends with family were more important than his.”

“Bob doesn’t believe in work-life balance,” Kory said. “His mantra has always been 100% or nothing.” Now after more than two decades with the company, Bob retired in July. “The fish don’t stand a chance.”

ISTORY / C.K. WILDER

IMAGES / NOLAN KRESNAK

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T R I B U T E

OPPOSITE PAGE Bob Ballard in his shop at Perficut Site Management. CLOCKWISE

FROM TOP LEFT 1. Chuck White now manages Perficut’s Fleet Services Department,

overseeing the maintenance of more than 100 vehicles and 200 pieces of heavy

equipment. His team works around the clock in three shifts, repairing and maintaining

equipment, sharpening blades and performing related services such as welding. 2.

The correct tool is always at the fingertips of a great mechanic, although few others

would be able to find anything in one of their shops. 3. Greg Salisbury makes a few

adjustments to get a rig back out on the road. 4. The tools required of any fleet

services unit continue to advance with modern technology. 5. Perficut sharpens every

mower blade after each use.

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THE HEALING GARDENThe Mercy Cancer Center is getting their hands dirty in the fight against cancer by taking the battle outside to their groundbreaking new garden. The “Healing Garden,” located outside the Mercy Cancer Center West Lakes facility, provides patients, caregivers and employees with a key to cancer prevention, nutrition and improved health and wellness.

STORY / CHARLIE WITTMACK “One way to reduce our risk of cancer is to eat a plant based diet rich in fruits and vegetables,” says Mercy dietitian, Barb Wisnieski, one of the project leads. “We began the project with the idea that the garden would provide an opportunity for patients, cancer survivors and our staff to learn more about how food is grown and why a plant based diet is so beneficial. We knew the garden could become a great place for us to practice what we preach.”

“We’re also seeing more and more research about the

IMAGES / NOLAN KRESNAK

LIVING DETAILS 21

D E T A I L S O F H E A L T H

therapeutic benefits of being active and out in nature, both during and after treatment,” said collaborator and Mercy dietitian, Crystal Tallman.

In the fall of 2013, Wisnieski and Tallman teamed up with a group of former patients and Mercy staff to test the concept by building eight raised beds to grow vegetables and herbs. The project was funded with a grant from the Mercy Auxiliary, with plans and project support provided by Perficut.

“We wanted to see how much interest there would be in the garden,” said Wisnieski. “The response from our patients and staff was much more than we could have hoped for. The garden became a great way for our community to join together to do something that was healthy and fun. We knew almost immediately that we would have to expand.”

“We reached out to Perficut to see if they would partner with us,” said Wisnieski. “I really can’t say enough great

things about Perficut and the amount of support and enthusiasm they’ve had on this project.”

Jeremy Boka, Director of Business Development for Perficut said, “The Healing Garden has been an incredible project for us. At Perficut we’ve always believed that enhancing outdoor areas is one of the best ways to improve happiness and morale with our commercial and residential customers. It’s really exciting to see the medicinal and therapeutic benefits of our work in something as difficult as a cancer journey.”

The expanded garden will include areas where patients can relax and reflect, and where families can go to be together. It will also be handicap accessible so that patients who are limited to a wheelchair can help with the gardening. The crops that are harvested from the garden will continue to be distributed at West Lakes and at Mercy downtown, with cooking tips, nutritional information and recipes.

BOTTOM LEFT Tomatoes

are never in short supply.

OPPOSITE PAGE The crops

harvested from the Healing

Garden are distributed to

patients at Mercy’s locations.

TOP LEFT Barbara

Wisnieski with a basket of

produce from the garden.

RIGHT Crystal Tallman

reviews plans with Dave

Davis and Jeremy Boka

from Perficut.

LIVING DETAILS 22

The centerpiece of the expanded garden will be the Lori Dowie-Resser Memorial Fountain, which was created by Des Moines artist, John Brommel, and funded by Mercy Radiation Oncologist Dr. Philip Colletier.

Ms. Dowie-Resser, for whom the fountain is named, was a patient of Dr. Colle-tier’s and the Executive Chef at Iowa Culinary Institute for nearly three decades. She was well-known in the Des Moines community and said to be “a shining example that we could all live with more heart, love and generosity of spirit, even in the most difficult of times.”

“She was an avid gardener who loved cooking with crops that she harvested, and she loved being in the outdoors,” said Tallman.

“As our community is fed, educated and brought together in the Healing Garden, we hope to provide a national model for other cancer centers to create their own gardens,” said Dr. Colletier. “We also hope that the garden provides an appropri-ate tribute and memorial to Lori, as well as all the other patients and families who pass through our halls.”

D E T A I L S O F H E A L T H

LIVING DETAILS 23

@MERCYDESMOINES

@AMERICANCANCER

@WASHINGTONPOST

D E T A I L S O F H E A L T H

COOKING MEALS AND FOOD IDEAS FOR SOMEONE WHO IS SICK. NEW #LIVEUP BLOG POST - MERCY.DM/MEALS

ONLINE

CAN VITAMIN D PREVENT CANCER? ONE @AMERICANCANCER EXPERT WEIGHS IN: BIT.LY/1LC3OQN

HERE’S HOW A FIVE-DAY DIET THAT MIM-ICS FASTING MAY ‘REBOOT’ THE BODY AND REDUCE CANCER RISK HTTP://WPO.ST/EWER0

LEFT Mercy dietitian,

Crystal Tallman, monitors

the harvest at the Healing

Garden in West Des

Moines.

ABOVE Project plans for

the expanded garden at

the Mercy Cancer Center

West Lakes.

@CANCERCOUNCILOZ

HOW CAN DIET AND EXERCISE AFFECT YOUR CANCER RISK? HAVE A LOOK HERE: BIT.LY/1GH1QTA

“ THERE IS SOMETHING TO BE SAID FOR PEOPLE GETTING THEIR HANDS DIRTY, FEELING THE EARTH AND HAVING THE SUN SHINE DOWN ON THEM.” - CRYSTAL TALLMAN, MERCY DIETITIAN

A

THE REAL CHEF A.K.FRESH QUICK RECIPE

fter learning how to plant a tree during a summer gig with

Perficut, Adam Kenworthy headed south to Nicaragua and

planted a thousand more. Bees quickly followed the trees;

and after another consultation with the crew back in Iowa,

Kenworthy filled the farm with dragon fruit, papaya, and passion

fruit. The crops were quickly harvested and sold by the local

people who lived around the farm, creating an unexpected and badly

needed source of income for the surrounding community.

A season later, Kenworthy officially founded Finca Santa Marta Farms as a non-profit organization dedicated to promoting sustainable organic farming while providing economic empowerment to local communities through fair trade. Adam has now officially become Nicaragua’s most loved, and perhaps most unlikely, farmer and humanitarian.

Back in the U.S., Kenworthy’s farmer’s build and deep tan was paying dividends. Recognized by Cosmo Magazine as one of America’s “Most Eligible Bachelors,” Kenworthy signed a modeling contract with a top agency in New York. Suddenly finding himself with one foot on his farm in Nicaragua and one foot in the studios of New York, Kenworthy realized that he might just have the world’s longest farm-to-market reach.

Adam has a surfer’s knack for reading waves both on and off the water, and started transporting fresh ingredients from Nicaragua to use while cooking for friends between modeling gigs in New York. “Chef A.K.” quickly became an overnight sensation, called upon to craft meals for upscale parties from the Virgin Islands to the Hamptons, while lending his insights to organic brands like Fresh Direct and Juice Press.

Then last fall, Adam appeared as a private chef on the Bravo reality show “The Real Housewives of New York,” becoming a regular in the series and winning the hearts of the shows millions of viewers in the land of social media.

Although the rocket of Kenworthy’s success seems to show no signs of slowing its path into orbit, his feet remain firmly on the ground. Next fall, he’ll return to Des Moines to team back up with his old crew at Perficut to begin work on a new greenhouse at Hubbell Elementary School, applying some of what he’s learned a little closer to home.

LIVING DETAILS 24

STORY / EMMA LOCKWOOD

IMAGE / PETER KLOPFENSTEIN

UNA PESTO DOS PLATOS

INGREDIENTS

Pesto: 1/4 cup of packed basil Pinch of radish sprouts 1/8 cup sunflower sprouts 1/2 cup pea shoots 1 clove of finely chopped garlic 1/8 cup pine nuts 1/ 8 cup hemp seeds Half of a jalapeño without seeds Juice from half of a lemon 2 tablespoons olive oil Pink Himalayan salt Black pepper

DIRECTIONS

Using a spiralizer, carefully grate the zucchini and squash into long, slender noodles. Then, wrap the noodles in a towel and gently squeeze them to expel any excess moisture. Put a small sauce pan on low heat and add olive oil, garlic and mushrooms. After about five minutes, raise the heat to medium and add the cherry toma-toes and noodles. Add salt and pepper to taste and cover for two minutes. Then, reduce to a simmer while preparing the pesto.

Mix pesto ingredients in a large food processor and blend until the ingredients are well mixed but not liquified. Add salt and pepper to taste. In a separate bowl, mix the noodles and pesto. Garnish with a lemon wedge and radish sprouts, and serve.

FAR LEFT Chef Adam Kenworthy outside his apartment in SOHO.

ABOVE You can watch video tutorials of many of Chef A.K.’s recipies

on his website at ChefAK.com.

Noodles: 2 zucchini 2 summer squash 5-7 Shitake mushrooms 1 cup halved cherry tomatoes 3 cloves finely chopped garlic 1 tablespoon olive oil

THIS PAGE Iowa is notirious for it’s changing weather

and hard winters. As the saying goes, “If you don’t like

the weather, just wait five minutes. It will change.”

THELAST

WORSTCUSTOMER

t’s 4:15 in the morning and Kory Ballard is behind

the wheel, tracking his route across central Iowa.

With his usual modesty, Ballard describes the

conditions as “full” - which is a nice way of saying

terrible. The temperature has dropped below zero

and snow is falling at a rate of more than an inch

per hour. The city streets haven’t been plowed but he doesn’t

seem to notice. He has a hunter’s focus and hunters don’t

waste time taking note of the shortcomings of others.

A smartphone has been set in the console next to him. It’s

a simple device, but the key to what’s unfolding. The phone

has been loaded with site maps and snow plans, and is linked

together with 250 other Perficut employees and service

providers who are entering data, recording photographs,

and reporting on their progress in real-time as the storm is

unfolding.

The system was designed by Matt Boelman, Kory’s long-

time business partner and friend, and links together weather

forecasts, pre-season snow plans, in-event operations and

I

THE STORY ON HOW PERFICUT BECAME ITS OWN WORST CUSTOMER SO THAT AN

ACTUAL CLIENT NEVER WOULD.

STORY / NICK TAYLOR

IMAGES / NOLAN KRESNAK

LIVING DETAILS 28

T H E L A S T W O R S T C U S T O M E R

“ JOSH IS THE KIND OF GUY WHO WILL BUY A CUP OF COFFEE FOR THE GUY IN LINE

BEHIND HIM AND DOESN’T MIND WHEN A GOOD DEED GOES UNNOTICED.”

post-event audits. It provides operators with maps, instructions

and checklists, and allows workers to include notes and photos

from every service as it is performed. It’s a custom application

that is cutting edge in the industry, but something that both men

shrug off as nothing more than a necessity. With more than 240

sites being serviced during every storm, Matt realized that the

only thing more important than accountability was creativity.

This morning, Kory hasn’t touched his phone. He doesn’t need

to. He has all the information memorized. He makes a few

turns through a maze of residential streets, adjusts the

radio and then turns in to a commercial site. The lot has

already been cleared and Kory takes a quick spin through the

property to check the perimeter. On the north end of the lot

snow has been piled into a massive mountain. The pile of snow is

a monument to Iowa winters and is nearly sufficient to become

its own ski resort.

Kory hops out of the truck, walks around the pile and then gets

down on his knee to look across the terrain like a golfer sizing

up a putt. As he takes two or three looks from different angles,

you start to get a sense for what the Perficut tagline, “Living the

Details” really means.

When he gets back in the truck, he offers an explanation. “When

they poured the concrete for this lot they didn’t get the grade

right. If you look closely, you can see that there is a two-inch

drop into a little pool over there. If you put the snow in the

wrong place and it warms up, and then you get a refreeze, you’re

going to have an ice skating rink that covers a quarter-acre.”

“You can pile the first six-inches of snow over there,” he says

as he points to the monument. “Twelve inches requires some

creativity. Anything over twelve you have to haul out.” He

snaps a photo of the monument and then punches a few

buttons on the phone. “We’re okay now. We’ve got room

for a few more inches.”

Back at the office, Julie Van Dike is staffing the Perficut Help

Desk. Kory and Matt established the Help Desk a few years ago

so that clients would have someone on call twenty-four hours a

day, seven days a week. As a practical matter, the only people on

the phone at 4:15 in the morning are Kory and Matt, and at times

Julie and her team look a bit like the Maytag lonely repair man.

Matt explains the service relatively simply. “Our clients are

manufacturing companies, hospitals, busy retail outlets and

shipping companies. Many of them work around the clock. If

a water main breaks at 3:00 a.m. and it’s ten degrees outside,

we need to have a crew there to deal with the ice before the

shift changes or an ambulance needs to use the driveway. If our

clients are working, we have to be available.”

Across the street from the Help Desk, Matt is monitoring

the data that is now pouring in from across the state. He can

see when each crew arrives and leaves, what equipment was

needed, where salt and snow melt was applied and learn about

any concerns that the crews have as they arise.

He checks a few weather reports that were sent over from

Perficut’s dedicated meteorologist, and then scrolls through

some site reports and opens a few photos. Not finding what he

wants, he picks up the phone to call Josh Hyde, one of Perficut’s

many Account Managers. Every site that is managed by Perficut

has a designated account manager that is responsible for pre-

season planning and post-even inspections.

“Have you been by 4256 yet?” Matt asks Josh. “Can you run

back by there and double-check the back lot? Meteorology

is showing that the wind is moving to the northwest and I’m

concerned there may be drifting.”

Josh smiles as he hangs up the phone. He’s already checked

the lot, but he’s been around long enough to know that double-

LIVING DETAILS 29

T H E L A S T W O R S T C U S T O M E R

ABOVE The equipment never stops moving because the

Perficut Shop runs three shifts and is open 24-7. In the summer

months, the mechanics sharpen 100 mower blades every night.

BOTTOM LEFT Perficut dispatches more than 100 vehicles

during each winter snow event. Mechanic Chuck White keeps

the fleet moving.

LIVING DETAILS 31

T H E L A S T W O R S T C U S T O M E R

checks are good and triple-checks are better. He embraces the

Perficut concept that meeting customer expectations is only a

starting point. He also understands that most of what he does

is under the radar. His work is rarely appreciated by his clients,

but always expected by his company. Josh is the kind of guy who

will buy a cup of coffee for the guy in line behind him and doesn’t

mind when a good deed goes unnoticed.

When Josh arrives back at his location he can see that the work

is perfect. The lot and walks have been cleared, and salt and ice

melt have been applied. He drives around to the back of the

property to check for drifting and as he makes the turn, he sees

that Kory is already there. New hires are sometimes surprised

to arrive at a location and find that one of the owners of such

a large company is still working on the front lines, but after

twenty-five years in business some habits seem to be hard to

break.

Kory has a bag of salt under one arm and is spreading handfuls

of the stuff all around the back entrance. The price of salt has

increased by more than 400% in the last couple of years, but

Kory uses it like he owns the salt mine. Perficut buys so much

salt each year that people joke that they actually own most of

Egypt.

Kory sees Josh pull up and points to the drifts that are beginning

to inch their way toward the sanctity of the lot. Josh nods, takes

a few photos of the drifts, and then punches a few notes into

his phone to request that a clean-up crew come back in an hour.

Back at the office, Matt sees the update come through and then

heads downstairs to get another cup of coffee.

When he reaches the bottom of the stairs he bumps into

Cassie Cimaglia. Cassie is the independent internal auditor for

Perficut’s Snow & Ice Program and is responsible for evaluating

whether Perficut has maintained certain quality standards

that have been established by the International Standards

Organization. Stated simply, when the work is done, her job is

to check it.

Everybody knows that cops are rarely loved by the people they

serve, and Cassie’s job is no different. She lives for details and

her responsibility at Perficut is locating any detail that has

been overlooked. At the end of each snow event, she reviews

the in-event documentation for consistency and completeness.

She also coordinates an independent third-party audit and

Account Manager site inspections. It is a thankless job that is

appreciated only by Kory and Matt, and represents a significant

investment in their quest for perfection.

The two exchange cordial greetings, but Matt is careful not to

give away any clues about what has been happening throughout

the storm. After all, that’s what makes the process so valuable -

you never know exactly where Cassie will strike next.

As Cassie sits down in her office, the sun is starting to peak

across the horizon. Another day is beginning and Perficut’s

clients are heading to work.

By the mid-20th century, mass famine was imminent in certain regions of the world. In an effort to curb this pandemic, Iowan, Norman Borlaug, pioneered the introduction of a new variety of high-yielding, disease-resistant wheat. The

increase in food production that resulted has been labeled the “Green Revolution” and Borlaug is often credited with saving a billion people from starvation. Borlaug was awarded the Nobel Peace Prize in 1970 in recognition of his contributions to world peace through increasing food supply. He was subsequently also awarded the US Presidential Medal of Freedom and the Congressional Gold Medal, becoming one of only three Americans to ever have received these three highest honors. In 1986, Borlaug created the World Food Prize as an international award that would recognize the

achievements of individuals who have advanced human development by improving the quality, quantity or availability of food in the world. In 1990, John Ruan Sr. rescued the Prize when its first sponsor withdrew and moved it to Des Moines. In 2001, thanks to a $5 million pledge by John Ruan III, the World Food Prize found a permanent home in the former Des Moines Public Library, renamed the World Food Prize Hall of Laureates, in downtown Des Moines. “The Hall of Laureates was designed as a place to tell stories,” said Mashal Husain, Vice President of The World Food Prize Foundation. “Everything from the stained glass windows, to the mosaics, to the garden have been intentionally designed to convey the story of food security, the history of global agriculture and the ongoing challenges of food scarcity.”

One of the key aspects of the project was converting the prior parking area at the site into a lush public garden

THE HALL OF LAUREATES

STORY / CHARLIE WITTMACK

IMAGES / NOLAN KRESNAK

INSIDE THE WORLD FOOD PRIZE GARDENS

THIS PAGE Matt Boelman and

Mashal Husain inspect the gardens

at The World Food Prize Hall

of Laureates in downtown Des

Moines.

LIVING DETAILS 34

F E E D I N G T H E W O R L D

that would increase the green space downtown and reduce the city’s ‘heat island’ effect. This was the vision of Janis Ruan, and to achieve this goal, the Foundation engaged the world renowned landscape architecture firm, Hoerr Schaudt Landscape Architecture of Chicago, and lead designer Doug Hoerr. Hoerr Schaudt highly recommended that the Foundation retain Perficut to plant and maintain the garden. “When we began discussing the planting and maintenance of the gardens with Mashal it became clear that she and her team had a global vision,” said Matt Boelman, Vice President of Perficut Companies. “We knew that the garden would become a global stage upon which the Hall of Laureates would sit. It had to be executed perfectly.” “Among the many design aspects that had to be considered during the restoration, was the desire for the Hall of Laureates to become LEED Platinum certified,” said Husain. LEED Platinum certification is the highest possible rating awarded by the U.S. Green Building Counsel for leadership in energy efficiency and environmental design. To reach LEED Platinum, the building must meet standards in six different categories including: Sustainable Sites, Water Efficiency, Energy and Atmosphere, Materials and Resources, Indoor Environmental Quality and Innovation in Design. “The World Food Prize’s core mission involves making the most of our limited natural resources to feed a growing global population, so it was important to us

to model sustainability in our new headquarters,” said Ambassador Kenneth M. Quinn, President of The World Food Prize. “The material that was removed from the parking lot was crushed and reused on site, ultimately diverting 1,400 pounds of construction waste from the landfill,” said Husain. “And recycled materials were used for all aspects of the garden, including the curbing, planting circles and fences.” “The irrigation system for the garden even utilizes recycled water,” Boelman said. “Runoff from the property is collected in an 8,000 gallon cistern under the east staircase, which is then used to irrigate the gardens and flush the toilets.” In 2013, The Hall of Laureates was awarded LEED Platinum certification becoming one of only a handful of buildings in the country that have earned the rating which were designed in the 19th century and listed on the National Register of Historic Places. “The Hall of Laureates has become a model for salvaging historic treasures and transforming them into usable, sustainable, cutting-edge facilities,” said Husain. “Now that we have created an appropriate venue to share our history, we begin looking ahead to the next 100 years and the future of humanity.” This public garden is a tranquil oasis in the heart of the city, welcoming visitors from the Riverwalk and honoring the great legacies of Norman Borlaug and John Ruan, Sr.

LEFT Mashal Husain inside the

World Food Prize Hall of Laureates.

OPPOSITE PAGE The World Food

Prize garden.

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