| 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 |
|
| 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 |
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