Check out the new Harvest edition of Edible Iowa – featuring the forthcoming Eating Words food writing conference.Read More
The 34th edition of Edible Iowa is now online, with a focus on books about food, Iowa authors, even a seed catalog library. James Beard Award winner Elissa Altman returns with memories of Iowa’s most famous gourmand, Richard Olney. There’s a book about Iowa’s craft breweries, and then there’s a feature on one of them (how’s that for a segue?).
That cover comes from one of the seed catalogs in the extensive collection at Decorah’s Seed Savers Exchange.
Please don’t forget to visit any/all of our #eiFriends, because we couldn’t bring you all this goodness without them, and be sure to tell’em we sent you. Also please share the issue widely – we love to share good food!… Read More
Issue #33 of Iowa’s premiere source for local food is now online. It includes your invitation to the first Public Hearth event, and the new trailer to our Public Television show Edible Feast. Tune in!
In this issue:
Field to Family — Local food festival returns to Iowa City for its 13th year
Sweet Harvest — Hand-picking sweet corn at Dan D Farms in Knoxville — by Robert Leonard
Building Connections — Eat Greater Des Moines boosts local food efforts — by Renee Bricks
Buy Iowa —Regional food co-ops take off in Cedar Rapids and Des Moines — by Cindy Hadish
Pierce’s Pumpkin Patch — by Robert Leonard
The Future of Food in Iowa — A Voter’s Guide
The Public Hearth — Sun-dried tomatoes — by Bob Saar
Prairie Gold — An essay on honey and marriage — by Chris Wiewiora
Edible Nation — Building the soil of a restorative economy: A conversation with Slow Money visionary Woody Tasch — by Bill Giebler
Edible Imbibables — Manchester’s Franklin Street Brewing — by Tim Rask & Jeff Allen
Hard to believe, but here we are starting our 9th year as your go-to resource for the best in Iowa’s local food and drink. Thank you so much for joining us at the table, there’s plenty for everyone.
We have a couple good recipes for you, and a new writer on the crew named Laura Seether who’s talking up the java at Sidecar Coffee in Cedar Falls’ College Hill neighborhood. You’ll be impressed with the photography of Marji Guyler-Alaniz, and you get to have a beer in Kalona with Rask & Allen, our intrepid beer hunters. Nearby, Brandi Janssen takes you inside the healthy school lunch system in the Mid-Prairie school district.
Des Moines wonder-chef David Baruthio is at it again, this time with a new pizza joint, and Renee Brincks returns with a new edition of “The 99” up in the Driftless Region.
Ben Vivant brings some Cocktail Culture, Bob Saar will help you keep warm on a rainy spring day with Two Jay’s Corn Whiskey, and Katie Roche has the scoop on Scott Koepke and Soilmates in Iowa City.
We’re also launching a new regular column, The Public Hearth, which is an effort to inspire people … Read More
Here you have the electronic edition of Edible Iowa River Valley #30, our biggest ever, and the first and still only only magazine dedicated entirely to the food of Iowa. Since 2006 we’ve been bringing you the very best in artisanal food, wine, beer, spirits, farms, restaurants, cooks and gardens from all across the state, and we’re just getting warmed up!
Of course we owe huge debts of gratitude to our eiFriends – the businesses that market their brands here in Edible Iowa. Thanks to them we can bring you this new, reformatted and expanded edition, so please be sure to tell them all how much you appreciate their support for local, sustainable food though Edible Iowa River Valley.
Many thanks too to our writers of course, and we have a bunch of great stuff for you as always. Those knives on the cover are from Gethmann Knife Works and make a great gift for the cook in your life (especially if that’s you!). And our intrepid Beer hunters Jeff Allen and Tim Rask are just back from one of Iowa’s newest breweries, Big Grove Brewing in Solon.
We have two opinion pieces, both about Iowa farms, … Read More
Winter is here in earnest, and this always gets me thinking about the ultimate holiday beverage, eggnog. Now I’m not talking about the stuff you get in the carton from the convenience store, I mean honest-to- goodness homemade nog with plenty of fat and plenty of booze.
Now of course this writer does not condone getting all schnockered on eggnog. Moderation is even more the watchword here since the blend of spices, fat, sugar and booze will not only make you unable to drive if you over-indulge but also carry a whiz-banger of a hangover as penance. As with all booze, be responsible.
Of course a nog can be made without the booze, but then not only is it alcohol-free, it is also missing a certain depth of flavor that really makes it warm the heart around the holidays. So I say spike it hard but drink it sparingly.
But what really makes a nog a nog? The rum does. It is a fairly common misconception that eggnog is a tradition imported from Europe. While it’s true that in colonial times their were some popular egg-and-wine drinks that came from the old world, it was the Yankees who developed the … Read More
Check out the latest edition of Edible Iowa River Valley – Harvest 2013 – in it’s fully interactive digital edition. Click the table of contents to skip right to a particular feature, or click an ad to visit that #eiFriend’s website. Share on social media too!
Thanks to our #eiFriends such as CR’s Cobble Hill, you can check out stories like these even before the hardcopy hit’s the streets:
- Boone Valley Brewing
- Field to Family
- Iowa Hops
- Cascade’s Crimson Sunset
- The Des Moines Bacon Company
- Book Reviews of Gaining Ground and Raising Dough
- Des Moines’ Riverwalk Hub
- The Dogs of the Des Moines Farmers Market
- Beth Howard’s American Pie
And please share with your friends!Read More