THE IOWA DISH

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Here in Iowa, kids learn early on that it doesn’t matter how much they love their Halloween costumes, moms usually will make them cover up the superhero capes and princess dresses with a huge, warm coat for chilly trick-or-treat nights.

More than 6,000 votes were cast in the Iowa Pork Producer’s Association Pulled Pork Madness Facebook competition last March, bestowing Moo’s BBQ Burgers and Catering in Newton with the winning honors.

As parents, it’s difficult to set limits on how much candy our children eat when they come home from trick-or-treating with literally a bucket full of chocolate, licorice and lollipops.

It’s time to come clean: Do you (or your family members) always remember to wash your hands when cooking at home?

The Iowa Farm Animal Care Coalition was created to answer the questions farmers and consumers have about livestock care.

You can help make sure that children with food allergies don’t miss out all on the Halloween fun.

Place the pieces of pork shoulder and BBQ sauce into the slow cooker. Cover and place on low heat for 8 hours.

On my commute home this summer, I drive by three sweet-corn stands, including one in a farmer’s yard, where customers can buy corn straight from the field.

It’s an unavoidable problem if you’re an Iowa homeowner, gardener or farmer: Pests and weeds will attack your favorite plants or invade your house and yard.

More than 1 million people pass through the gates of the Iowa State Fair each year. Tasting the culinary specialties is part of the adventure, and there is no shortage of options.

National Farmers Market Week runs from Aug. 5 to 11, and Iowans are encouraged to take advantage of the fresh fruits and vegetables available at more than 220 farmers markets throughout the state.

Iowa pig farmers are using electrostatic fences to catch dust and reduce odors from their pig barns using electromagnetism.

In addition to strict regulations to apply pesticides, the U.S. Department of Agriculture (USDA) tests our food to ensure that pesticide residues don’t exceed a safe level.

From www.beefitswhatsfordinner.com

Now that my daughter is a dancing, running, growing toddler, my family goes through at least 2 gallons of milk each week.

Going for a “milk run” to the grocery store isn’t as simple nowadays. In the dairy aisle, you likely will find a variety of new products, such as almond, cashew and coconut drinks plus other plant-based beverages.

When shopping at your favorite grocery store, you may notice that some of the beef at the meat counter is labeled “no hormones” or “raised without hormones.”

The winner of the 2018 Iowa’s Best Burger contest brought Iowa-raised Certified Angus Beef and an international flair to the competition and walked away with the gold cup.

Bicycling in Iowa is all about enjoying the great outdoors. It's also a great way to learn about how Iowa's farmers are keeping the outdoors great. Learn more by watching the new edition of the Iowa Minute!

Milk is the one of the most rigorously tested, regulated and controlled foods in the United States, says Alyson Fendrick, a registered dietitian with Midwest Dairy in Ankeny.

In a large bowl, marinate tortellini in Italian dressing for 30 minutes in refrigerator.

Spring is by far my favorite time of year. The birds are chirping, the grass is greening up - and eggs are on sale for the season.

One of today’s trendiest ingredients on restaurant menus and on Instagram is likely already nestled in your fridge.

Before spring planting begins, now is a great time to start the prep work to plant habitat for monarch butterflies and other pollinators, experts say.

The hottest new appliance in Iowa kitchens right now is the Instant Pot, or electric pressure cooker.

See all the reasons U.S. News and World Report recently named Iowa the "best state" in the nation in 2018!

Fresh, frozen or canned fruits and vegetables all count toward the recommended five fruits and vegetables a day, says Rachel Wall, registered dietitian and human sciences specialist in nutrition and wellness with Iowa State University Extension and Outreach.

From Incredible Edible Egg, www.incredibleegg.org

Are you ready for some football – and a plate full of buffalo wings? I’m already planning my Super Bowl menu, although I’m not sure if I have the talent to make a giant snackadium.

It’s cold and flu season here in Iowa, and many of us will need to take antibiotics to fight off bronchitis or sinus and ear infections. Farm animals also get sick sometimes.

To achieve your healthy-eating goals, it’s important to include foods that you enjoy in your diet, says Rochelle Gilman, a registered dietitian with the Iowa Beef Industry Council.

If you’re hosting a Super Bowl party this year and planning to score points with your famous chili recipe, don’t get a penalty for ignoring food safety.

Today's responsible livestock farmers, like Carroll County young farmer Ben Klocke, are always looking for better ways to raise animals.

Food safety remains a top priority for everyone involved in raising farm animals - from the farmer to the veterinarian, said Dr. Steve Larsen, a veterinarian and assistant vice president of science and technology with the National Pork Board based in Clive.

Combine any combination of the following ingredients in a snack-size plastic bag: bite-size beef jerky pieces, peanuts (honey & lightly salted dry roasted), pecan pieces, sunflower seeds, dried cranberries, golden raisins and semi-sweet chocolate chunks.

I get a kick out of hearing what other Iowa families serve at their holiday tables each year.

The winters in northern Iowa can bring miserable weather for people and animals alike — gusty winds, blowing snow and freezing temperatures.

If you’re hosting Christmas dinner this year, you don’t have to go it alone if you run into a last-minute cooking dilemma.

Nearly all Iowa households eat meat, and their meat purchase decisions are driven primarily by freshness, price and taste more than how or where the meat or poultry was raised, according to the latest Iowa Farm Bureau Food & Farm Index®, which was released last month.

The Iowa Farm Animal Care Coalition was created to answer the questions farmers and consumers have about livestock care.

The holidays are a beautiful, blessed, glorious time filled with delicious food, family gatherings, thoughtful shopping — and stress.

Submitted by Karen Harrington, Plymouth County Farm Bureau

My 1-year-old daughter is on the verge of what her doctor calls a “language explosion.” Every day it seems she learns a new word. Last week, her favorite word was “apple” after we visited a local orchard to sample this year’s crop.

When you’re shopping at the grocery store, you will likely find many foods nowadays labeled “natural,” “simply” or “honest” to capture your attention while speeding through the aisles.

It’s pork month, and it’s time to hit the Tenderloin Trail. Fourteen establishments and 14 delectable pieces of pork — all yours for the sampling — and a T-shirt at the end to boot.

Bryan Etchen grew up picking apples on his family’s orchard, which back in the 1970s was out in the country northwest of Des Moines. Over the last 40-plus years, the city has grown around the orchard. Yet Etchen’s orchard kept growing apples.

Greenway played linebacker for the Iowa Hawkeyes from 2002 to 2005, and during his tenure was named first-team All-American by Pro Football Weekly, first-team All-Big Ten and Iowa Hawkeye Special Teams Player of the Year.

Currently, the U.S. Food and Drug Administration (FDA) doesn’t define the term “natural” as a food label

Recipe from the National Pork Producers Council

As much as I love the lazy days of summer in Iowa, I can’t wait for the return of fall, when our favorite high school and college football teams kickoff the new season.

Maybe you’re grilling pork chops for a quick after-work dinner. Or perhaps you're hosting a tailgating party with burgers or brats when football season begins in a few weeks.

There are few food experts as discerning as the bacon connoisseur. Fried up crispy or limp next to eggs, nestled between ample layers of Iowa-grown lettuce and tomatoes, covered with chocolate, or used for added flavor in, well, just about anything, bacon lovers know their bacon.

After driving past cattle pastures and farm ponds in rural Davis County, Heath Greiner stops his truck outside a 7-foot deer fence that surrounds a scenic farm near Bloomfield.

Iowa is known for growing corn and beans. But hops? Oh, yes! There's a growing demand for Iowa-grown hops as more and more people are embracing the local craft brew craze. So now, "brewed in Iowa" means "grown in Iowa."

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service is responsible for inspecting meat and poultry at processing plants to ensure the safety and wholesomeness of meat, poultry and processed egg products and that they are accurately labeled, explains Argyris Magoulas, a food safety specialist at the USDA’s Meat and Poultry Hotline.

Scott Degeneffe, Boone County, first place in combo/specialty at 2016 Iowa Farm Bureau Cookout Contest

I’ve long had a fascination with dairy farmers, and not just because I keep my fridge stocked with yogurt, cheese, milk and ice cream at all times.

When shopping at the grocery store, you may have noticed that the meat counter offers grass-fed beef as an alternative to conventional beef.

Farm Bureau members Jolene Pisel and her husband, Kirk, launched JoKir’s Wild Beef to sell their premium, Iowa corn-fed beef directly to customers.

On sunny summer days, customers line up outside the doors of Dan & Debbie’s Creamery in Ely, stopping for an ice cream cone and going home with a bag of cheese curds and a gallon of chocolate milk.

Thanks to livestock farmers in the area, a new business is coming to Eagle Grove, Iowa, along with 250 new families. Learn more in this edition of the Iowa Minute!

Milk is the one of the most rigorously tested, regulated and controlled foods in the United States, next to seafood, says Stephanie Clark, an associate professor and dairy food scientist at Iowa State University (ISU) in Ames.

For sandwiches, preheat a large nonstick or cast iron skillet over medium heat for about 2 minutes. Butter one side each of two slices of bread. Turn buttered slices over, buttered side down, and spread jam over the second side of each bread slice.

Now that spring is finally here, I’m planning to spend as much time as possible in the garden and on my bike. So I’m trying my best to keep my energy level up by getting enough sleep, taking the time to exercise most days and making a few healthy changes in my diet.

High-protein diets remain a big trend in the health and fitness world, and for good reason.

Iowa ranks as the 14th healthiest state in the nation, according to the Gallup-Healthways Well-Being Index. But there’s plenty of room for improvement.

Surf District Rock ‘n Roll Grill has only been open a couple months, but it already has earned buzz as a must-see destination for Clear Lake vacationers, including RAGBRAI cyclists who will roll through town later this summer.

See how technological advancements in ethanol production are benefitting the environment and consumers’ wallets.

Animal well-being ranks as a “top-of-mind” issue for today’s livestock farmers, says James Dickson, an animal science professor at Iowa State University.

Recipe from the Iowa Beef Industry Council

Sometimes when life gets crazy busy, a new trend will pop up out of nowhere, like the Pokemon Go craze this summer, and I’ll be left behind asking: “How did this become a thing?”

You don't need to spend more for a healthy, nutritious Thanksgiving turkey — unless you want to.

The craft beer craze has hit Iowa in a big way, with new breweries popping up in small towns and urban hot spots throughout the state. And Iowa farmers are tapping into this emerging market, growing the high-quality hops that give craft beers their unique flavor.

With the start of basketball and wrestling seasons, and the upcoming end-of-semester finals, long days of practice and homework can leave student athletes running on empty if they don’t fuel up with nutritious snacks and beverages.

Farm Bureau members Aaron Steele and Chad Steenhoek started Goats on the Go to help landowners control weeds and brush in rough terrain and environmentally sensitive areas where it’s tough to use chemicals.

Spring, of course, is the traditional planting season in Iowa. Each year, farmers hustle to get their seeds of corn, soybeans and other crops sown in the state’s deep, rich soil.

Recipe from Midwest Dairy Association

One of the last great events of summer, the Iowa State Fair, is finally here, and I’ve made a list of all the new fair foods I plan to try this year.

During the summer months, Iowa farmers are doing a lot more than just watching the corn grow. They’re taking on the challenge of improving water quality year-round, with conservation practices such as no-till and strip-till in the spring, caring for stream buffers and waterways in the summer and planting cover crops in the fall.

Grocery shoppers will soon see whether the foods they purchase are made from genetically modified (GMOs) ingredients under a new federal law passed by Congress and signed by President Barack Obama this summer.

Iowa turkey farmers are excited to dish up what they hope will become a new Iowa State Fair favorite, a turkey taco with a twist, cleverly named “Not Your Mamma’s Taco.”

Thanks to collaboration and guidance from experts at Iowa State University, Iowa's farmers have been restoring wetlands, nature's nitrate filters, for generations.

The Iowa State Fair is known for its livestock, rides, entertainment, exhibits and incredible food. But for those who are keeping tabs on their health, there are delicious, healthy eating options available too – and some of them may surprise you.

Recipe from 2015 Iowa Farm Bureau State Fair Cookout Champion Neil Glaser of Adair County

A trip to the grocery store is no longer a simple “milk-and-bread” run anymore. Take a peek at the egg case, for example, and you will find endless choices, from standard grade-A large eggs to cartons labeled cage free, organic or free range.

A trip to the grocery store is no longer a simple “milk-and-bread” run anymore. Take a peek at the egg case, for example, and you will find endless choices, from standard grade-A large eggs to cartons labeled cage free, organic or free range.

Remember the low-fat craze in the 1990s, when grocery stores couldn’t keep their shelves stocked with fat-free cookies and we gave up egg yolks for egg whites?

Iowa is well-known as the nation’s top pork-producing state, and we Iowans love our bacon. Yet there’s a new bacon alternative that has popped up in grocery stores, celebrating Iowa's top-quality beef.

See how Iowa farmers work with veterinarians to protect the health of their farm animals and ensure the safety of our food.

You may have heard about new evidence that full-fat dairy is better for our health than previously thought.

Recipe from the Iowa Turkey Federation

Once we’ve devoured the last of the holiday cookies in our house, my husband and I will likely eat a lot more salads in the next few weeks in an attempt to avoid winter weight gain.

Now that we’re sniffling our way through cold and flu season, your doctor may prescribe antibiotics if you or a family member is diagnosed with a sinus infection, strep throat or another miserable wintertime illness.

It’s only natural to want a healthy start to the New Year. And one of the most common New Year’s resolutions is to lose weight. Yet achieving a healthy weight isn’t just about vanity.

The fast-casual restaurant chain Chipotle made headlines at the end of the year for recent outbreaks of food-borne illness that have sickened hundreds of people across multiple states.

Just ahead of the Rose Bowl championship game, the University of Iowa Athletic Department’s America Needs Farmers (ANF) initiative and the Iowa Farm Bureau last month announced a donation of $18,500 to the Iowa Food Bank Association, putting the total dollars contributed to food banks since the initiative was announced five years ago to over $100,000.

Research has shown that there isn’t a nutritional difference between organic foods and conventionally raised food, according to Dr. Ruth MacDonald, chair and professor of Department of Foods Science and Human Nutrition at Iowa State University (ISU).

Chicken enchilada soup from www.eatrightiowa.org

On my commute home from work last night, I followed a tractor pulling a grain wagon brimming with corn straight from the field. I can’t help but think of all the places that wagon-full of corn will end up – as feed for an Iowa turkey farm, as fuel for an Indy racecar or as an ingredient in my favorite shade of lipstick.

As we approach Thanksgiving, you are likely to see news reports warning about a possible “turkey shortage” that could send people scrambling to get their hands on a holiday bird.

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