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.

It's not just honey you'll miss

Haagen-Dazs says CCD could interrupt your ice cream fix

As I and many others have pointed out, the loss of as much as 70-80 percent of the US honeybee population to Colony Collapse Disorder is a far greater concern than missing that spot of …

GMOs as environmental pollution

Schmeiser to play David to Monsanto’s Goliath again

Most of you will recall the high-profile battle fought by Saskatchewan farmer Percy Schmeiser when he was sued for growing their GM seed without tithing to the corporation for the privilege. Schmeiser insisted that Monsanto's …

War is peace; sickness is life

Livestock registration, pitched by feds as voluntary, is creeping toward mandatory

You have read, in this space among many others, of the sinister nature of genetic modification and the patenting of seeds. I have ranted endlessly about the dangers of the food system being in the …

Slow Food working to help Kenya

It’s not always just Monsanto screwing with the food system

Creating a food system that is "good, clean, and fair" involves more than the buy-local mantra and the anti-Monsanto-ADM-WalMart rhetoric I and so many others constantly chanting. Sometimes even more evil and insidious obstacles lie …

Typical bicoastal blather

An Iowa chef takes issue with Time’s Joel Stein

Regarding the article Tom mentioned yesterday, Joel Stein's Time article, "Extreme Eating": while Mr. Stein is of course free to eat whatever type of food he chooses, I must take exception to his contention that …

The savory challenges of being a sustainable chef in Big Ag country

Fifteen years ago, I left a great job teaching at a prestigious northeast culinary school to move back to Iowa and be an executive chef at a Holiday Inn. It was difficult to find people, …