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GRIST FOR THE MILL Editor’s Letter |
4 |
WHAT’S IN SEASON Heritage Turkeys: Preserving a Thanksgiving Tradition, Plate by Plate by Wendy Wasserman |
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EDIBLE IMBIBABLES Brewing Up Autumn in Iowa by Katie Roche |
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SUBSCRIPTION FORM |
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WHAT A DIFFERENCE A DAY MAKES A Day Trip from Iowa City to Decorah by Kurt Michael Friese |
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BUY FRESH, BUY LOCAL MOVING FORWARD by Mallory Smith |
18 |
INCREDIBLE EDIBLES Food Finds in Ames by Brian Morelli |
19 |
BEHIND CLOSED DOORS Rummaging Through My Fridge by Rob Cline |
20 |
EDIBLE ENDEAVORS Practical Farmers of Iowa: 21 Years of Sustainable Success |
20 |
ADVERTISER DIRECTORY |
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ON GOOD LAND Preserve the Apples, Preserve the Orchard Simple Methods of Apple Preservation Can Also Help Protect Iowa’s Treasured but Dwindling Orchards by Kurt Michael Friese |
13 |
MOVERS AND SHAKERS Rudy’s Tacos: Waterloo’s Model of Local Food by Kamyar Enshayan |
14 |
IOWA FORAGER Visiting Old Friends in the Woods Inside an Iowa Wild Food Foray at Squire Point with Mycologist Damian Pieper and Members of the Prairie State Mushroom Club by Damian Pieper |
15 |
NOTES FROM THE FOODSHED Traceability: Finding Food in Iowa by Ken Meter |

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