Advertisement

Meet a farmer: How Shanti Sellz works to make fresh food accessible

Located down a rolling gravel road just about eight miles west of Iowa City is Muddy Miss Farms at Walker Homestead, where farmer Shanti Sellz grows vegetables for her 22-week CSA share. The season begins in early May and continues through October, when her members regularly visit the farm to pick up a weekly supply […]

Read More…

How Quaker Oats became a household name

The most remarkable thing about oatmeal being a popular breakfast item in America is nobody thinks it’s remarkable that oatmeal is popular. It’s a sign of how successful Quaker Oats’ marketing has been. Because even though oats are one of the oldest cultivated grains, before Quaker Oats, most Americans had little interest in eating oat […]

Read More…

Waste not, want not: How Eastern Iowa is tackling the problem of food waste

From food sharing to organic composting, systems are being put in place to tackle issues of food waste, and they’re working. Stocking up on bulk goods at a wholesale warehouse club on a good sale. Over-catering for a party or event. Avoiding the slightly wrinkled pepper, bruised banana or about-to-expire dairy item at the grocery […]

Read More…

No music, no problem: Area bars and restaurants that provide a space to eat in peace

“Don’t worry; they don’t have a band tonight. I called ahead to make sure,” my husband said about the restaurant where we were thinking of eating that evening. Though we’d technically passed the threshold already, I think that was the moment we officially entered our 30s. I had to tease him about being old and […]

Read More…

Natural wine and feelin’ fine: Uncorking the latest wine trend

If you’re keyed into the food and beverage world, chances are you’ve caught whiff of one of the buzziest new terms: natural wine. It’s certainly a movement that’s grown in popularity over the past few years. But ask a wine professional, merchant or server at your favorite restaurant about natural wine and you’re likely to […]

Read More…

At Chez Grace, Chef David Zaghloul performs an a capella chef-d’oeuvre

It’s approaching dinner time, and Chef David Zaghloul is sitting at one of his tables, waiting for customers to arrive—a common scene in every restaurant, but here at Chez Grace, even the waiting is a job that Zaghloul does alone. “I do the front and the cooking and everything else,” he explains. This means that […]

Read More…

The Wellington Heights nonprofit cafe serving up valuable skills to the young women behind it

In the long list of great places to catch a meal in the Cedar Rapids area, Café 361 stands out with its themed menus, community mindedness and inspirational premise. And if you want a seat at the table, you’d better get your name in quick — they’re only dishing up meals once a month during […]

Read More…

How local foragers and hunters take advantage of Iowa’s natural resources

By Sophia Finster, Photos by Chris Grebner and Rachel Vanderwerff We often take for granted Iowa’s abundant forests, prairies and backyards, and the variety of nutritious foods they provide. Tapping into these resources through foraging, hunting and fishing helps us understand how valuable they are. “Food is a commonality that everyone needs. As a society, […]

Read More…

How Cedar Rapids bartender Josh O’Connell turned his passion into a business

Not long ago, Josh O’Connell was flipping bottles behind a bar, taking orders from a menu of his own cocktail recipes. The tattooed and mustachioed mixologist delighted the public at the 2016 Cobble Hill and Pullman Corridor Mashup with his French Oak Old Fashioned, in which a mix of orange blossom water and bourbon was […]

Read More…

Pucker up: Local sour beers take brewing to a whole new level

“Infected” is rarely a word you want associated with your food or drink. But for hundreds of years, from Belgium to Iowa City, brewers have been cultivating the perfect cocktail of microbes to infect their beers and serve an ever-growing fan base. Characterized by an acidic or tart flavor, sour beers can taste like everything […]

Read More…

Mercy Hospital Chef Ron Hall serves some of Iowa City’s best food

Mise en place. That’s the term that comes to mind when Jeff Donar thinks about Chef Ron Hall. It’s a French phrase Donar learned in culinary school; it means “everything in its place.” Donar, a cook, has worked for Hall in the Mercy Iowa City kitchen for nearly four years. “You can tell when [Chef […]

Read More…

Local producer Agri-Cultured Foods heals customers with fermented foods

We tend to think of our food as something we put into our bodies, as something totally separate from our bodies. But what if our food was actually alive? And what if our food became a part of our bodies after eating? […]

Read More…