Edible Iowa #31, Spring 2014

Edible Iowa #31, Spring, 2014Dear Eater,

Hard to believe, but here we are starting our 9th year as your go-to resource for the best in Iowa’s local food and drink.  Thank you so much for joining us at the table, there’s plenty for everyone.

We have a couple good recipes for you, and a new writer on the crew named Laura Seether who’s talking up the java at Sidecar Coffee in Cedar Falls’ College Hill neighborhood.  You’ll be impressed with the photography of Marji Guyler-Alaniz, and you get to have a beer in Kalona with Rask & Allen, our intrepid beer hunters.  Nearby, Brandi Janssen takes you inside the healthy school lunch system in the Mid-Prairie school district.

Des Moines wonder-chef David Baruthio is at it again, this time with a new pizza joint, and Renee Brincks returns with a new edition of “The 99” up in the Driftless Region.

Ben Vivant brings some Cocktail Culture, Bob Saar will help you keep warm on a rainy spring day with Two Jay’s Corn Whiskey, and Katie Roche has the scoop on Scott Koepke and Soilmates in Iowa City.

We’re also launching a new regular column, The Public Hearth, which is an effort to inspire people

Read More

Continue Reading

The BIG Three-Oh!

Cover 30 small Hi-res

Dear Eater,

Here you have the electronic edition of Edible Iowa River Valley #30, our biggest ever, and the first and still only only magazine dedicated entirely to the food of Iowa. Since 2006 we’ve been bringing you the very best in artisanal food, wine, beer, spirits, farms, restaurants, cooks and gardens from all across the state, and we’re just getting warmed up!

Of course we owe huge debts of gratitude to our eiFriends – the businesses that market their brands here in Edible Iowa. Thanks to them we can bring you this new, reformatted and expanded edition, so please be sure to tell them all how much you appreciate their support for local, sustainable food though Edible Iowa River Valley.

Many thanks too to our writers of course, and we have a bunch of great stuff for you as always. Those knives on the cover are from Gethmann Knife Works and make a great gift for the cook in your life (especially if that’s you!). And our intrepid Beer hunters Jeff Allen and Tim Rask are just back from one of Iowa’s newest breweries, Big Grove Brewing in Solon.

We have two opinion pieces, both about Iowa farms,

Read More

Continue Reading

Edible eNews – November 2013

Edible Iowa Logo Red
top_shadow.jpg
left_shadow.jpg
22 November 2013
Issue #30!
Edible Iowa Celebrates 7+ Years of Great Iowa Food
grey_box_top.gif

It’s amazing – to us anyway – That Edible Iowa has been around for 30 issues!  We have all of you, our devoted readers, to thank for that.  Also our wonderful #eiFriends, the folks who market their brands in the pages of Edible.  That’s them in the right-hand column there.  Please do stop by any/all of them and tell them you appreciate their support of all things local.

Farmers Markets

FYI if you happen to be in the Iowa City area this weekend, there are 2 farmers markets going on – Saturday at Sycamore Mall from 10-1, and Sunday at the JC Fairgounds from 11-2.

grey_box_bottom.gif

Click to view this email in a browser  ::  Forward this message to a friend

Today in Edible eNews - Volume 5, Issue 4 - November 2013

In the Upcoming

Here’s what you can look forward to in the new, expanded edition of

Read More

Continue Reading

Sneak Peek: Winter 2013 – The Origins of Eggnog

eggnog Winter is here in earnest, and this always gets me thinking about the ultimate holiday beverage, eggnog. Now I’m not talking about the stuff you get in the carton from the convenience store, I mean honest-to- goodness homemade nog with plenty of fat and plenty of booze.

Now of course this writer does not condone getting all schnockered on eggnog. Moderation is even more the watchword here since the blend of spices, fat, sugar and booze will not only make you unable to drive if you over-indulge but also carry a whiz-banger of a hangover as penance. As with all booze, be responsible.

Of course a nog can be made without the booze, but then not only is it alcohol-free, it is also missing a certain depth of flavor that really makes it warm the heart around the holidays. So I say spike it hard but drink it sparingly.

But what really makes a nog a nog? The rum does. It is a fairly common misconception that eggnog is a tradition imported from Europe. While it’s true that in colonial times their were some popular egg-and-wine drinks that came from the old world, it was the Yankees who developed the

Read More

Continue Reading

Harvest 2013

Cover 29 largeCheck out the latest edition of Edible Iowa River Valley – Harvest 2013 – in it’s fully interactive digital edition.  Click the table of contents to skip right to a particular feature, or click an ad to visit that #eiFriend’s website.  Share on social media too!

Thanks to our #eiFriends such as CR’s Cobble Hill, you can check out stories like these even before the hardcopy hit’s the streets:

Read More

Continue Reading
Edible Iowa Logo Red

Click to view this email in a browser :: Forward this message to a friend

Edible eNews – Volume 4, Issue 2 – February 2012

CSA Fair:

Edible Iowa is proud to present the 2012 Johnson County CSA Fair, Sunday March 11th, 1-5pm in the social hall at the Iowa City Recreation Center, 220 South Gilbert Street, Iowa City.

Free and Open to the Public! Join Edible Iowa River Valley, Local Foods Connection, the Johnson County Local Food Alliance, and the Iowa Valley RCD for the 2012 CSA Fair. It’s like speed dating for your CSA!

Visit with the farmers, learn about their farms, their practices, and their CSAs, then choose the one that’s the best fit for you and your family.

Farms in attendance:
Grinnell Heritage Farm
Echollective Farm
ZJ Farms
Salt Fork Farm
Hue Hill Farm
Wildwoods Farm
…and more!

“What IS a CSA,” you ask? Community Supported Agriculture, or “CSA,” is a system for providing fresh, healthful, local food to the community. Families put up the money up front, a little like a magazine subscription, and then receive a box of fresh food every week, all season long. In this way, families and individuals become true “co-producers,” sharing in the risks and rewards while supporting a robust system of local food production.


Raise the Bar!

Restaurant and bar owners around Iowa are joining together to “Free the Bartenders!”

Since prohibition was repealed almost 80 years ago, it has been illegal for restaurants and bars to make their own infusions, bitters, and barrel-aged cocktails. The law (specifically Iowa Code § 123.49(2)), prohibits “keeping alcoholic liquor in any container except the original package purchased from the division,” and, “Adulterat(ing) the contents or remaining contents of an original package of an alcoholic liquor or wine by the addition of any substance or knowingly possess any original package which has been reused or adulterated”

This arcane law, which harkens back to a day when unscrupulous tavern owners would drink the good stuff and replace it with bathtub gin or white lightnin’ ties the hands of Iowa’s creative chefs and mixologists. As one chef put it, “They’ll trust me to put raspberries in your vinegar, but not your vodka.”

Much like the recently abolished law that once prohibited Iowa brewers from making beer over 6% alcohol, this statute can and should be repealed. And rather than encouraging binge drinking, as the already-permissable “shooters” do in college sports bars around the state, a hand-crafted cocktail, with infused botanicals picked fresh from Iowa farms, is an artistic endeavor meant to be savored. A good cocktail is no mere alcohol delivery system, it’s a civilized libation.

Around the US, in the best and most respected cocktail bars in the country, bartenders are making their own infusions, and are pre-mixing cocktails to age for up to a year in oak barrels. the results are some of the finest imbibables in the world. they bring a touch of civility to the once-raucous tavern.

We hope you’ll join in the effort, and encourage your favorite bartenders (and state legislators!) to do the same.

Sign the petition

Follow on Facebook


Edible in the Social Media

For those of you with memberships on the popular social networking site Facebook, you can catch even more great local food news and be in-the-know on every last little morsel of Edible Iowa at our “fan” page, which you can ‘like’ here.

We now have over 1200 “fans” - please join in and tell your friends (and tell your friends to tell their friends, and their friends and their friends…)

Click here to be our friend (please?)

And to take part in the frightenly rapid growth (and pace) of the phenomenon that is Twitter, please follow us @EdibleIA

Some of the Edible “tweets” you may have missed lately:

  • Would you care for an unpretentious Merlot with you slider & fries? White Castle adds wine to menu: ow.ly/9fdD0
  • Organic Farmers Sue Monsanto, Hundreds Converge in Support. Great video coverage via @EcoCentered ow.ly/9cKbE
  • RT @tlaskawy The smoking gun Big Ag’s been demanding RT @NPRFood How Using Antibiotics In Animal Feed Creates Superbugs ow.ly/9cqFy

Lately the hype has been around the virtual pin-up board called Pinterest. We’ve created one pin board with all the Edible magazines around the US.

And more coming, every day. It’s a handy way to keep your finger on the pulse of the real food movement.


Edible Institute

It’s that time again! Join us in sunny Santa Barbara, CA for the 3rd annual Edible Institute.

If you care about food, you’ll want to attend this year’s Edible Institute, featuring passionate guest speakers like Gary Nabhan, Barry Estabrook, and Nikki Henderson (and of course many more). Meet fascinating people, enjoy delicious food & wine, and walk the beaches of “The American Riviera.”

All the deets on this year’s event are here.


Welcome Neighbors!

Please join us here at Edible Iowa in welcoming our new neighbors to the west, Edible Omaha! Always a treat to have another sister publication out here in the Prairelands, and we look forward to reading about all the tasty treats the Missouri River Valley has to offer. Word is their first issue hits the streets at the same time as our next one (March 1st).

And speaking of the Missouri, we’re hearing rumblings from downstream of a new Edible Kansas City just around the bend, so keep your eyes peeled!

 




The Blue Plate Special

Edible Radio Podcast logo

We’ve just had our 100,000th download!

Bring your Edibles to life with Edible Radio, a whole network of shows dedicated to the same sort of delicious info you’ve come to love in our magazine. Available FREE to stream or download, so listen @ the homepage, or download it to your mp3 player. It’s even available on iTunes – all free of course.

What’s more, you can hear EIRV publisher Kurt Michael Friese hosting interviews on there as well, on his own podcast, The Blue Plate Special. Co-hosted with his sister, Christine, The Blue Plate Special comes out twice a month with recipes and features the “Pantry Raid,” the Placemat Puzzle and always a guest.
These are the guests the Blue Plate Special has hosted so far:
  • Author and TV Chef Virginia Willis (listen here)
  • Louisiana EATS! host Poppy Tooker (listen here)
  • Chile pepper expert Dave DeWitt (listen here)
  • New York Time Columnist Mark Bittman (listen here)
  • Former Saveur and Newsweek editor Dorothy Kalins (listen here)
  • Author and Travel Expert Deborah Krasner (listen here)
  • Prolific Cookbook Author David Joachim (listen here)
  • NECI founder Fran Voigt (listen here)
  • Renowned Cookbook Author James Petersen (listen here)
  • Salt Expert Mark Bitterman (listen here)
  • Knife Expert Jeffrey Elliot (listen here)
  • Food Network Star Bob Blumer (listen here)
  • Author Rowan Jacobsen (listen here)
  • Wild food expert Teresa Marrone (listen here)
  • Dianne Ott-Whealy of Seed Savers Exchange (listen here)
  • Lynne Rosetto Kasper of Public Radio’s The Splendid Table (listen here)
  • Put’em Up! Author Sherri Brooks Vinton (listen here)
  • Animal Factory Author David Kirby (listen here)
  • Niman Ranch Founder Paul Willis (listen here)

And soon to come:

  • Cookbook author Judith Fertig
  • Slow Food USA President Josh Viertel
  • Seafood chef Barton Seaver
  • Author and Former New York Time columnist Molly O’Neill
  • Washington Post food editor Joe Yonan

….And MORE

Listen to ALL the Edible Radio shows @ the homepage, or download it to your mp3 player. It’s even available on iTunes & Huffington Post – all free of course.


Be an Angel

As we’ve mentioned here before it takes about 2 weeks or so before each new issue is fully distributed around the state. If you want to be among the first to get it, and not miss an issue, you have 2 choices. You can subscribe here, or you can contact Kim about being a distribution angel. Basically this means you get a free subscription (and our profound thanks) in exchange for distributing Edibles in and around your neck of our great state. No extra work, just dropping a stack here or there at places you probably go to all the time anyway, like coffee shops, food stores and farmers markets.





Subscribe Now

Each issue of Edible has a limited print run, and when they’re gone, they’re gone. But you can assure yourself of getting your copy fast, fresh, and hot off the presses by subscribing now.

“Why subscribe,” you ask, “when I can get it free on the corner?” Well there are a few reasons. One I mentioned above – about getting yours before they run out – but also, in these tough times, it’s important to eat and shop locally to help keep Iowa money in Iowa. Edible brings you all the resources you need – dispelling the myth that buying locally is always more expensive – and connecting you with your community. We do all this while supporting your neighbors who are raising and preparing all this wonderful food. Plus it makes a great gift.

So click here to subscribe now, easily and securely, to make sure that you keep getting all the delicious stories that make up each issue of Edible.

PS: Sometimes we do have a few copies held back, so if you missed an issue, check with us and we may have back issues available for sale (they’re $7).


Edible Communities logo

 

Edible Iowa River Valley is a proud member of
the Edible Communities family of publications
Cover 23

The spring edition of Edible Iowa, our 23rd, will be released on March 1st

Twitter Logo 2 images?q=tbn:ANd9GcRu39TRyMheka28GdMJENrSVQNJGyLsY-OLT5t5G3kvCXPe2H1u

The eiFriends:
Edible eNews is brought to you each month by the generous support of our eiFriends. Please click the links, visit their sites – Tell’em Edible sent you. If you would like to become an eiFriend, or know someone who would, please eMail us here.

allspice
AllSpice Culinarium – Des Moines

ICCCVB Logo
ICCCVB

btn_brochure
default
IowaWineAndBeer.com

madhouse_logo
Madhouse Brewing – Newton

producelisting~~element24A
Natural Living Deliveries – Center Point

Cedar Ridge Logo
Cedar Ridge – Tiffin
newbo2
NewBo City Market – Cedar Rapids
TGB_logo
Toppling Goliath – Decorah

John's Grocery logo
John’s Grocery – Iowa City

L May Logo
L May Eatery – Dubuque

MC Ginsberg 3
MC Ginsberg – Iowa City

Locally Grown logo copy
Locally Grown – Des Moines

MidwestOne Bank logo
MidWestOne Bank – Iowa City

New Pioneer logo

New Pioneer Coop – Iowa City & Coralville

Oneota Coop logo
Oneota Community Food Cooperative – Decorah

Peace Tree brewing Logo
Peace Tree Brewing – Knoxville

Pepper Sprout Logo
Pepper Sprout – Dubuque

Robinson Wellness logo
Robinson Family Wellness – Iowa City

Seed Savers Logo
Seed Savers Exchange, Decorah

Share logo
Share – Iowa City

Tassel Ridge logo
Tassel Ridge Winery – Leighton

Templeton Rye Logo
Templeton Rye – Templeton

Twin Image Logo copy

Twin Image Salon & Spa – Iowa City
UofI Sustainability Logo 3
The University of Iowa Office of Sustainabiltiy

Cafe del Sol logo
Cafe del Sol – Coralville

Classic Smiles logo
Classic Smiles – Iowa City

Devotay Logo
Devotay – Iowa City

englert logo
Englert Theatre – Iowa City

fireside logo
Fireside Winery – Marengo

Iowa City Farmers market logo 2
Iowa City Farmers Market

Jasper Winery Logo 2
Jasper Winery – Des Moines

“Whether we and our politicians know it or not, Nature has a hand in all our deals and deliberations. And she has more votes, a longer memory, and a sterner sense of justice than we do.”
- Wendell Berry

a

 

Continue Reading 0

Facebook

Twitter