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Family Dinner: Husbands Matt and Rob entertain friends with Iowan flare

Matt Van Maanen and Rob Lancaster are hosting dinner for the third night in a row this week in their Cedar Rapids home. Earlier in the week, the couple received their weekly summer Community Supported Agriculture (CSA) share, including a bounty of summer squash, which prompted tonight’s main dish: a zucchini-loaded pasta primavera with just-plucked basil and balsamic drizzled on top. On the side: kale salad with sliced almonds and a lemony emulsion, garnished with decorative-yet-edible nasturtiums.
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Guild Wurst Tavern opens in Coralville

In June 2016, the former Bar’Ber Shop restaurant was forced to close its doors after the City of Coralville purchased its building as part of a citywide flood mitigation effort. After more than a year hiatus, The Bar’Ber Shop is back, albeit with a new name, change of location and revised concept. The new iteration, Guild Wurst Tavern, owned by Kara and Daniel Dickel, James Kinkade and Devin Dickel, opened to the public on July 27, 2017. […]

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Family Dinner: The Toïngars gather for African cuisine

Ask Judith Toïngar, 5, what she wants to be when she grows up, and she will reply, “A lot of things.”

A police officer, a doctor, a nurse, a cashier at Dollar Tree: Considering the examples set before her, Judith’s vision is perfectly logical. Her mother, Brigitte Toïngar, is a part-time nurse, landlord and graduate student; her father, Ésaïe Toïngar, is a manager at Rockwell Collins, the author of three memoirs and the founder of two immigrant rights organizations. Both are parents of five children; Judith is the youngest. […]

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LV Recommends: Orchard Green’s Hot & Filthy

Somewhere, in a magical land between a Bloody Mary and a martini, exists Orchard Green’s Hot and Filthy. Simply vodka with hot pepper-infused olive juice, it breathes hope and positivity, claiming with confidence and calm: You don’t have to choose, people! Have that pure, boozy, olive heat without the trusted alcoholic brunch beverage viscosity, and live. […]

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Local CSA teams up to provide share owners with recipes and specialty ingredients to pair with produce

Share owners receiving Morning Glory Farm’s Community Supported Agriculture (CSA) boxes have had a few extras thrown in this year. The CSA has teamed up with the Harvest Oil and Vinegar store in Coralville and the Solon-based cooking school Becky’s Mindful Kitchen to offer a box of local produce, the oil and vinegar to prepare it with and recipes featuring those seasonal ingredients — all in one location. […]

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Solon couple follows their dream of a sustainable farm life

Early morning is Bridget Fonseca’s favorite time of day — even if she and her partner Jake Kundert don’t get their coffee until after all the chores are done.

At 6:45 a.m., the usually quiet flock of Suffolk sheep bleats loudly into the cool June morning. The sheep spot Fonseca and Kundert and immediately anticipate breakfast. The lambs follow their mothers to the feeders, trying to nurse along the way.

Fonseca and Kundert’s dog, Henry, gazes at the sheep skeptically from outside the fence as if, after all his visits, he still has not decided whether or not to fear the flock — especially as the budding rams grow to reach more than 60 pounds. […]

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Family Dinners: The Chávez-García family keeps traditions going

When their mobile home began to sway back and forth as their son, Pablo — 6 feet 2 inches tall and built like a football player — walked down the hallway, Pedro Chávez and Malena García agreed it was time to buy a bigger house. So last summer, the Chávez-García family of five moved into their new Iowa City house on a cul-de-sac near Sycamore Mall. But an updated kitchen and two-car garage could not change family tradition. […]

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Discussing food mediation through the lens of a burrito stand in Portland

Food and identity are inextricably linked. This is both cliché and absolutely true. It is not surprising then that people get angry when others appropriate the foods that they identify with culturally. If you don’t believe me take a look at the Kitchen Sister’s wonderful series Hidden Kitchen: War & Peace & Food. But what exactly is appropriation? Is using an ingredient from outside your own culture an act of respect or aggression? Put simply, is it okay for me to use Szechuan bean paste when I make dinner? (I’m not Chinese.) What if I use it in an inauthentic way? (I’m quite fond of putting it in tomato sauce.) Would it be okay for me to open a Szechuan restaurant? Where is the line between culinary borrowing and theft? […]

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