Chef Kurt’s Book in New York Times
THERE was a frost expected here two weeks ago, but Gary Paul Nabhan, a conservation biologist and inveterate seed-saver, was out in his hardscrabble garden anyway, planting his favorite food, hot chilies.
Chiltepin, chile de árbol (the one that scrambles up trees), Tabasco, serrano, pasilla, Chimayó. These are only a few of the pungent peppers that Mr. Nabhan and two other chili lovers — Kurt Michael Friese, a chef from Iowa City, and Kraig Kraft, an agro-ecologist studying the origin of hot peppers — collected on a journey that began two years ago, in northern Mexico, and took them across the hot spots of this country.
Read the whole story @ Hot on the Trail of Chili Peppers – In the Garden – NYTimes.com.
Devoted to Devotay
This just in from the “Iowasthinking” blog. Thanks! And we’re devoted to you too.
Well kids, all the leaves are gone. And yet we’re still flush from the weekend’s Indian Summer (seventy degrees for our 20 person tailgate on Saturday) and the shock that, at this mid-November-in-Iowa juncture, it’s still warm enough to throw on tights and shorts. Our Halloween pumpkins may not have attracted any trick-or-treaters (!!!) but they did rot, rather than freeze, so let’s be thankful for small blessings.
Where have the last three weeks taken you? I’ve been a smidge busy with starting two jobs in as many weeks and I’ll tell you all about my board-folding, un-deux-trois adventures in due course but today we’re going to talk about food.
Clean Plate Club heads to Devotay | HooplaNow
The Linn Street area in Iowa City is a wealth of dining experiences. The more I explore (yes, I’ve gotten even braver since my last trip), the more I find to love in downtown Iowa City.
Devotay is consistently on local “best-of” lists and I’ve heard their name bandied about when discussing great places to eat in Iowa City. So with all the hype, I expected a bit of snobbery upon going in.
Making wine without growing your own grapes | press-citizen.com | Iowa City Press Citizen
These days you don’t even need a winery to make your own wine.
No, I’m not talking about those kits you can buy to ferment grape juice in your garage. In Napa, “custom crush facilities” are providing state-of-the-art tools for winemakers to practice their craft. One such facility is the Laird Family Estate, and one such winemaker is Peter Franus.