Food

Keystone/Second Roberts Commission [Public domain] / Wikimedia Commons

It's 1944. Otto Steinke is too old to be drafted, his son just a few months too young. Besides, both are needed because the Allied cause requires mountains of food, food the Steinkes can produce on their Iowa farm. Not everyone can be a soldier, even some who really, really want to be. 

Food For Thought - 4-12 Chef Mike Gasaway

Apr 12, 2019

We talk about the culinary traditions of Easter and Passover on this an informative and entertaining edition of Food For Thought. Chef Gasaway talks about the egg and its significance to the season, as well as how the traditions of others have been co-opted into what we are familiar with today.

Check It Out: The Food Lab by J. Kenji López-Alt

Dec 18, 2018

Support for Check It Out comes from Avery Brothers.

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.    

Pages