Cheese for the old guys (and anyone else)
C.J. Bienert noticed a certain pattern to the customer base coming in to buy ...
Iowa State’s Brewing Science Program
Iowa State students experiment with different grains and hops to produce various kinds of ...
Capon confidential: plump, tender, full of flavor
By Wini Moranville “You know what a capon is, right?” a chicken farmer ...
Healing through honey
Writer: Brianne Sanchez Photographer: Duane Tinkey Tasting honey is a sensory experience. With ...
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On Our Radar
Here are the restaurants we’re watching. Some opening dates are confirmed; others are still unknown. If you have a tip or correction, please send a note to editors@bpcdm.com.
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That time I cooked for the James Beard stars
Back in 2016, when I lived in Minnesota, I got an email from my friend Greg Reynolds of Riverbend Organic Farm. He asked if I’d be willing to cook lunch for a visiting Swedish chef and a few other guests using his farm’s produce. I said yes before I knew who was coming.
Cheese for the old guys (and anyone else)
C.J. Bienert noticed a certain pattern to the customer base coming in to buy aged cheddar at The Cheese Shop of Des Moines. Old guys.
Build your own banh mi board
Bite-sized banh mi are a fresh and flavorful option for a party. (Photo: Mary Jane Miller) By Mary Jane Miller ...
At the Rook Room, connection is the name of the game
It’s game on for the Rook Room Game Lounge & Cafe. After six years as a roving pop-up, the business now has a permanent home at 300 S.W. Fifth St., in the space formerly occupied by St. Kilda.
Burnt honey adds a sweet note to ice cream
There is no sweeter end to a barbecue or picnic than homemade ice cream.
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