Food

Fresh Mushrooms: Hold The Mustard

May 1, 2015
IPR's Pat Blank

After being cooped up all winter, warm spring temperatures have invited many to venture outdoors into wooded and grassy areas. One group in particular is looking for morel mushrooms, a tasty treat for those who know where to find them.

This season, morel hunters are being asked to look out for another forest growth: the garlic mustard plant, which is a weed.

Stephen Harris/Flickr

When Senator Bill Dotzler got food poisoning in Storm Lake, he decided to do something about it.

He introduced Senate File 256 to the legislature with intentions of funneling more funding into food inspections around the state. Traditionally in Iowa, restaurant inspections have been done by the counties, but increasingly counties have been looking to the state to take charge.

Liz West / Flickr

There was the cabbage soup diet and the grapefruit diet, and more recently the paleo and gluten-free diets. Whatever way you slice it, most “fad diets” are just that: fads. 

On this edition of Talk of Iowa, host Charity Nebbe talks with three dieticians about fad diets over the years and how diet trends shape our thinking about nutrition. Joann Miller, University of Iowa Student Health and Wellness Dietician; Anne Cundiff, Registered Dietician at HyVee; and Sue Clarahan, Registered Dietician in Iowa City with her own nutrition consulting practice join the show.

Photo by Luke Runyon/Harvest Public Media

Nate Storey’s greenhouse in west Laramie, Wyoming is packed with vegetables growing in long, upright plastic towers.

Storey’s set-up is an urban farmer’s dream: the waste from fish tanks fertilizes the crops through plastic tubing that drips water onto the vertical garden. The greenhouse is small, but produces a lot of food.

Like a proud father he shows off bok choy, butter lettuce and spinach.

LollyKnit / Flickr

The local foods movement is gaining strength.  Farmers, grocers and chefs are all trying to meet the growing demand for high quality, locally sourced ingredients, but Chef Dan Barber thinks that the movement is missing a very important element - sustainability. 

“I do think that farm to table cooking can really fall into the category of elitism because of the way it’s practiced. It’s cherry picking ingredients that we most covet."

GracinhaMarco Abundo / Wikimedia Commons

Alton Brown won’t disclose the restaurants he’s going to sample in Iowa next week, but he says they have been chosen.

Sally Stein

Cooking can be intimidating, especially in an era of triumphant food photos on Instagram, Pinterest, and blogs.

Set up the lead, stew in yr sugar and flower, and add two spoonfuls of sack. 

Dean Borg / Iowa Public Radio

For those who are apprehensive about preparing holiday meals for family guests, consider Sister Ludmilla Benda, a nearly ninety-year old woman who does it weekly for a hundred-or-more hungry strangers. 

Wikimedia Commons

There are foods in every family that have to make it to the Thanksgiving table. If you want to experiment with traditional dishes, where do you start?

Iowa Public Radio

Six Iowa chefs will compete Thursday at West End Salvage in Des Moines for the second annual Iowa Public Radio Battle of the Chefs. They're all out to win. 

Luke Runyon/Harvest Public Media

 

Northwestern Colorado has a rich heritage of raising sheep – either for their meat or for wool.

Get Ready for Cheaper Meat at the Grocery Store

Oct 16, 2014
Amy Mayer/IPR file photo

Farmers are harvesting a record corn and soybean crop this year causing the price of grain commodities to tumble, which is great news for livestock producers and people who love bacon.

Screenshot

There are lots of opinions about how to eat and grow healthy food. The new PBS show Food Forward takes a look at some of them. 

Wikimedia Commons

Demand for organic produce in Iowa is growing.

Peggy Lowe/Harvest Public Media file photo

The Farm Bill was passed in February. But now, piece by piece, it’s taking effect. We’re beginning to see how parts of the farm bill are doing more to help farmers go small.

The Farm Bill contains about half a trillion dollars in spending over five years. The vast majority of that pays for huge programs like food stamps and subsidized crop insurance. But this time around, Congress carved out a little more room for local and organic foods, and it’s starting to show.

John McGrath/Hale Center for Journalism

Jennifer Brdar’s dream job was to be a meat inspector for the U.S. Department of Agriculture, watching out for unwary consumers and making sure the meat on their dinner tables was clean and disease-free.

After earning an associate’s degree in meat science, Brdar was hired in March as a temporary federal meat inspector at a big beef packing operation just up the road in Liberal, Kan.

She lasted barely a month, walking away in frustration.

Luke Runyon/Harvest Public Media

Local food is no longer just a novelty. Farmers markets are growing nationwide and farms that sell directly to consumers brought in $1.3 billion in 2012, up eight percent from just five years earlier. Despite the demand, making local food work in some places is decidedly more difficult than others. Steamboat Springs, Colo., is one of those places.

Problem number one is infrastructure.

You may have noticed when grilling steaks or hot dogs this summer that they cost more than they did last year. According to the U.S. Department of Agriculture, pork and beef prices are up more than 11 percent since last summer.

Supply and demand determine price, and the pork supply comes from places like Riley Lewis' hog farm near Forest City, Iowa.

John Pemble / Iowa Public Radio

For Phil Cummings, Iowa Farm Bureau Cook Off State Fair Barbeque Grand Champion, barbecuing is a family affair. 

Luke Runyon/Harvest Public Media

Insects can be a great source of protein, and in many parts of the world, people gobble them up.

But here in the United States, a certain “ick factor” has kept consumers from eating crickets, locusts and mealworms. To combat the ickiness and convert skeptical consumers, bug-food advocates are trying a specific marketing tactic: be clever and cute.

J. Stephen Conn

In this segment of River to River, we discuss the situation in the Northwest Iowa town of Cherokee, home to about 5000 Iowans.

Chef Camp Teaches Basics of Food Production

Jul 2, 2014
Sean Powers for Harvest Public Media

With farm to table restaurants springing up left and right, cooks are having to go beyond the grocery store. That’s why about a dozen chefs from Chicago and central Illinois recently gathered for a two-day crash course on where their food comes from – the farm.

Emily Woodbury

The battle surrounding meat and livestock production ranks among the longest-waged and hardest fought in American history. Today on River to River, Ben Kieffer talks with historian and author, Maureen Ogle. Her new book is titled In Meat We Trust.

Everyone knows you can grow black walnuts in Iowa.  But, there are actually a lot of other nuts we can grow too, and some of them may surprise you.  Host Charity Nebbe talks with Jeff Jensen of Trees Forever, and Tom Wahl of Red Fern Farm in Wapello about hickory nuts, pecans, chestnuts, hazelnuts, pine nuts and more.  Horticulturist Richard Jauron answers non-nut related questions.

Courtesy RADiUS-TWC

Just who’s to blame for the childhood obesity epidemic? Over the years, the finger has been pointed at parents, video games and vending machines, to name a few.

To the makers of the new activist documentary, “Fed Up,” the bottom line of blame lies with a simple substance poured into our diets every day: sugar. And the pushers of what this film calls a drug and “the new tobacco” are the food industry and our own government.

“What if our whole approach to this epidemic has been dead wrong?” the film’s narrator, TV journalist Katie Couric, says in the film’s open.

El Photography and Design

If you drink whiskey, and if you eat pork, you’ve probably come to understand them as a pretty good pairing. Scott Bush, President and Founder of Templeton Rye Whiskey in Templeton, Iowa, says he's always enjoyed the combination. Recently, he's taken it one step further.

Katherine Perkins / IPR

Pie.  Everyone loves to eat it, but when it comes to making it a lot of us would rather leave that to the professionals.

Amy Mayer/IPR

The smell of baking dinner rolls fills the kitchen at Decorah High School in northeast Iowa. As two kitchen workers mix a fresh broccoli salad, another, Chad Elliott, ladles tomato soup from a large metal pot on the stove into white plastic buckets for delivery to the town’s elementary schools.

Elliott says most of the food served in the district is made from scratch and many ingredients come from local farms and dairies.

Pages