Archive | Fall 2006 Issue

Fall 2006 Table of Contents

turkey
DEPARTMENTS
3 GRIST FOR THE MILL
Editor’s Letter
4 WHAT’S IN SEASON
Heritage Turkeys: Preserving a Thanksgiving Tradition, Plate by Plate
by Wendy Wasserman
6 EDIBLE IMBIBABLES
Brewing Up Autumn in Iowa
by Katie Roche
7 SUBSCRIPTION FORM
8 WHAT A DIFFERENCE A DAY MAKES
A Day Trip from Iowa City to Decorah
by Kurt Michael Friese
17 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
FEATURES
10 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

 Fall 2006

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