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Eating in Iowa: Farm-Fresh, Fried and Frugal

August 14, 2013

The lunch and dinner I enjoyed on a recent day in Iowa didn’t belong on the same planet, let alone in the same state. The first was a sandwich of loose ground meat on a workaday hamburger bun slathered with melted cheese, ketchup and mustard, served in a drab old building underneath a parking garage. The second, served in a reconstructed barn surrounded by miles of corn, was polenta-stuffed zucchini with kale, eggplant and squash, the vegetables raised on site and the polenta made from corn ground just 50 miles away.

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Media Contacts

Jessica O'Riley
Iowa Tourism Office
Iowa Economic Development Authority
515.725.3085
traveliowa@iowa.gov