Kurt Michael Friese

Kurt Michael Friese is chef/owner of Devotay in Iowa City, serves on the Slow Food USA Board of Directors, and is editor-in-chief of the magazine Edible Iowa River Valley. He is the author of two books, including A Cook's Journey: Slow Food in the Heartland and Chasing Chiles: Hot Spots on the Chile Trail (which he co-authored with Gary Nabhan and Kraig Kraft). He lives with his wife Kim in rural Johnson County.

Terror in the grass

Locavores are ruining food and free range pork will kill us

Get thee to a CAFO!Photo: pubwvjIn a recent op-ed, in The New York Times gravely informed its readers that free-range pork is deadly stuff. Despite …

Ramp it up

Stalking the wild leeks of spring

On-ramp to flavorPhoto: dano272Early-spring walks in the woods are rewarding on their own. But while you  enjoy those first few sunny days after a nourishing …

For some families, the holidays are all about the grub

  This is the holiday season in just about every culture. I was born and raised a Unitarian Universalist, thus of the Judeo-Christian background, so …

Reclaiming the beauty of Thanksgiving

Gratitude is not only the greatest of virtues, but the parent of all the others. — Cicero   In a couple of days, we’ll celebrate …

To make the Thanksgiving centerpiece a sure triumph, go heritage — and reach for the deep-fryer

Fry ya later, alligator. In the 11 years between the Declaration of Independence and the ratification of the Constitution, arguments raged over the future of …

How I beat KFC’s ‘family meal’ challenge

    Recently, the American public was issued a challenge by the folks at KFC (formerly “Kentucky Fried Chicken,” but “fried” just didn’t sound healthy). …

From Iowa’s apple orchards, a delicious heirloom and a recipe for stuffing

This column is an excerpt from Friese’s new book A Cook’s Journey: Slow Food in the Heartland.   Truly scrumptious: the “red delicious” apple’s heirloom …

Salt savvy?

Try skipping the Pringles

Looking for political information on CNN.com, a headline caught my eye: “How to be sodium savvy.” Since I recently developed some concerns in that area …

How to turn black walnuts into a delicious dish

When I was growing up in central Ohio, school began right after Labor Day. This was advantageous compared to today’s August start, and not just …

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