The Iowa Dish Articles

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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.

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