ISU Extension and Outreach

Did you know thanks to the local food movement, a whole new generation has taken an interest in canning and food preservation. What’s old is new again, but are the old recipes and methods safe?  On this episode of Did You Know we visit with Renee Sweers, ISU Extension and Outreach Nutrition and Wellness Specialist. Renee discusses the latest science, research and methods for safe food preservation.

Food For Thought - 1-19 Linda Scheid

Jan 19, 2018
Steve Smith

Linda Scheid from the Food Bank of Siouxland stops by to talk about their Empty Bowls event where you can have a nice bowl of soup and leave with your own hand-painted bowl. Also hunger in the Siouxland region and how to combat it.

Cultural Continuum 8-25-17

Aug 25, 2017
Fra Juan Sánchez Cotán

The shrimp are big at the Sioux City Art Center's annual event ARTilicious. Really. They are "we're gonna need a bigger boat" big. Even bigger is the fun, of course. The atmosphere is low key and delicious. Those who come will find themselves feted with food and drink and able to enjoy the Center's works amongst fellow gustatory art lovers. 

F4T: Pink Salt BBQ

Jul 1, 2016

SPM’s Gretchen Gondek speaks with Chef Brett McCarthy, director of the WITCC Culinary Arts Program, about grilling ideas for the 4th of July. He suggests that the more adventurous pit masters use the Himalayan Pink Salt Slab to prepare your meats and vegetables.

Awful Purdies

The Awful Purdies, a quintet of multi-instrumentalists based in Iowa City, will perform in Orange City this Wednesday. Their most recent work, All Recipes are Home, included music and theater. The inspiration for the project came from conversations, in person and in writing, the band members had with Iowans who work the land.

SPM’s Gretchen Gondek speaks with Mike Orlando, owner of Gud n Free, Siouxland’s first allergy free restaurant, which will open soon at 3120 Floyd Boulevard.    

Gretchen talks with Linda Scheid of the Foodbank of Siouxland about “Scouting for Food” on Saturday, April 9th.   Also, a visit with Amy McFarlane, a volunteer for the Siouxland Alzheimer’s Association, and vintner Bob Landon about the “Wine and Chocolate” fundraising event.

Wikimedia Commons

When, 4 inches below the soil surface, the temperature rises to 55, the morels begin to emerge. Dawn Snyder from the Dorothy Pecaut Nature Center is here to tell us about foraging for these seasonal delights as well as other things that spring brings. 

SPM’s Gretchen Gondek speaks with Dr. Michael Piplani CMO of the Sioux City Community Health Center and Jim Wharton, director of marketing and fund development, about “Walk with a Doc,” a program for folks interested in taking steps for a healthier lifestyle.  While walking folks have a chance to chat and ask questions answered by local physicians.