The Delicious Story

As a child, Brittney Haskins realized she enjoyed baking. She describes with fondness the time spent with her mother in the kitchen, an experience which became significant to her life. And somehow, between the sugar, flour and eggs, Brittney also found her tenacity—not just to bake but to do so with pure joy. Today on the #thedeliciousstory, you’ll learn the invigorating backdrop of how this young woman turned talent, skill and passion into a successful business, and transformed the art of decorated sugar cookies (and pies!) into one sweet life. As Brittney says, baking is in her blood. She shared her creations with friends and family for years, and was the person her coworkers could count on to bring in delectable treats. The journey from weekend baker to business was a progressive one. For many years it was the side hustle, and then in 2017 she launched a full-blown home-based bakery called One Sweet Kitchen. Since then, word is out and her pastries are popular with those in Des Moines, Iowa and surrounding communities. I can attest to this because I tried to purchase one at the local baker outlet Crème Cupcake and was told they sell out too quickly. I’ll know for next time. EAT ARTIf we are what we eat then eating something beautiful must make us more so, right? At least, that’s how it feels when looking at a decorated cookie with its whirls and twirls of coifed sugar frosting on top. There you are with something gorgeous in your hand. And once you’ve enjoyed looking at the color and flourish, you take a bite and you’ve eaten art. I marvel at the talent required to create these stylized sugar cookies, and wondered how it was done, especially when they’re made by the dozens. Brittney provides a fine overview of the differences between butter cream frosting and the royal icing she employs to craft her sugar cookie elegance.As a non-baker, I had no idea why and how this frosting was used or what went into transforming icing into works of art. Again, Brittney walks us through the steps. After the interview, I headed off on a research tangent to see the process of working with royal icing in action, and found a slew of Youtube videos (here’s one) that confirmed that, when you eat an iced sugar cookie such as one from One Sweet Kitchen, you are enjoying true craftsmanship.And for those of you, like me, who didn’t know about royal icing, Brittney explains that it’s frosting made with confectioner’s sugar and egg white. This blend allows its use in a variety of consistencies to be piped from a frosting bag or spread and smoothed, all depending on the design. The frosting hardens, permitting for layers of additional frosting to be added to complete the piece. For you trivia wonks, I also found a bit of history. Royal icing became a popular method of bakers for decorating pastries during of the mid-1800s. However, as per Wikipedia, it did not get the title “royal” because of its use on Queen Victoria and Albert’s wedding cake as some sites suggest. In fact, the moniker remains a mystery to me in my limited search. That said, don’t you just feel a bit more special, a tad regal even when you hold the loveliness of sugar turned exquisite in your hand? THE SWEETS OF LIFEBrittney’s story of her memorable meal might be one of my favorites. I won’t give away all the details here, because hearing her tell it will provide additional delight for you. I will say that it takes place in Cologne, Germany, involves one of those rare times when a family travels together, and takes place in a hidden gem of a restaurant. I’ll just leave it for you to learn about the beer of choice that night and how it’s served, as well as the other pieces of the story.Of all that Brittney shares, it is the story of how she began #frenchsilkfridays that helps reshape what is possible when someone remains true to themselves. On one layer, Brittney is an artist,...

It’s a story sure to spark your imagination (and perhaps inspiration), because that’s what Nikki Schneider’s The Whimsical Wine Trailer is all about. This week on #thedeliciousstory, we discover what happens when a visionary entrepreneur turns an idea into the rolling reality of a business. We begin by learning the hoops and logistical issues Nikki navigated on her way to establishing a mobile wine bar. Although family and friends were supportive, there were skeptics—but Nikki explains how she kept to her goal and tapped her personality to turn obstacles into achievable challenges. Now, two years in, she and the Whimsical Wine Team are on the road all over Iowa, commissioned to bring the party to a wide variety of venues. They’ve been hired in for everything from small intimate affairs such as weddings to larger outlets for town celebrations and high-profile organizational events. The possibilities of the perfect fit for hiring The Whimsical Wine Trailer are limitless within the Iowan borders, and that is just as Nikki intended it. She loves the small-town communities of Iowa and made it a point to feature Iowa wines as a signature beverage as one more way of supporting the state. The beauty of the Whimsical Wine trailer is that it arrives and unpacks with all the amenities needed to provide a memorable experience for guests. CREATING EXPERIENCE IN THE DETAILSNikki concedes the impetus behind the Whimsical Wine Trailer had a lot to do with her preference to savor special times. She feels it’s important to relish the details of a moment, to slow down and be aware of the setting, the conversation, and of friends and family. It was that value of shared memorable experiences that helped shape Nikki’s vision and keep her going even when there were setbacks. Nikki’s taste and creativity have shined through in The Whimsical Wine Trailer, too. Her fanciful flair for refurbishing furniture and home décor have been noted by guests. After the continued feedback of visitors, Nikki has also launched a brand-new venture she announces on this episode. FONDUE TRADITIONNikki details a lovely story of the fondue meals with family that began with her grandparents, who introduced the concept of it to her as a child. As she described their version of fondue, I wondered how it was that her rural Iowan grandparents became fans of it in the first place. Nikki pointed out that fondue became a fad in the United States during the 1970s, which jarred my memory of its popularity back then. I’m most familiar with the cheese version of fondue which Peggy Trowbridge Fillippone over at The Spruce Eats explains originated in the Swiss Alps during the 1800s. People needed a way to prolong the use of stale bread and hardened cheese and came up with this communal method for a meal.The cheese fondue is usually made with white wine as a base and a good melting cheese such as Gruyere, then brought together in a pot kept heated over a Bunsen burner. From this pot, diners can dip pieces of bread into the bubbling mixture, and later bits of meat and vegetables as well, each bite-sized morsel covered in warm, melted cheese. Nikki explains that her family’s tradition is more of an Asian hot pot style fondue with the shared pot housing grease or seasoned broth for cooking meats and vegetables. Diners drop in pieces of meat and vegetables and then wait a few minutes for them to cook before retrieving them with fondue skewers to enjoy. If you’re ready to give this version a try, I found this recipe waiting for you over at Oh So Delicioso. Recently my husband David, daughter Alexandra and I ate a cheese fondue at a local Des Moines favorite called The Cheese Bar. I’m a bit squeamish about the sharing of food when it involves double-dipped chips or offering a bite from one’s plate. The germ factor freaks me out. At the time we ate the...

Most of us don’t get the kitchen of our dreams, but instead, one we’ve inherited. That also goes for some of the stuff that’s housed within it. For example, there’s that fryer you received as a gift, or the rice maker you thought you really needed, and the toaster oven that doesn’t get used enough given the plot of counter space it takes up.This week on #thedeliciousstory, I talk with Amanda Riordan of Mise en Place Kitchen Organization and Menu Planning about how to turn the inefficient kitchen around without the expense of a huge remodel. Amanda has turned her talents (a powerhouse combination of culinary expertise and organizational savvy) to the task of helping people make the most of their kitchen spaces. The goal of Amanda’s work is to facilitate kitchen enjoyment for her clients, thus allowing for creativity and less hassle while cooking. You know, so they can enjoy it. If you can relate to that bowl stacked below the other bowls you use most often, or to the cabinet of spices and seasonings where you always get lost in the search, or to the unused items that sit collecting grease, then you should read on and learn more about Amanda. TRANSITION INTO THE CULINARY PROFESSIONAmanda explains how she acquired her sense of pragmatism, in her case as someone who was nailed by the 2008 financial crisis. She considered her next move as an entirely new vocation. Amanda was a wordsmith working for a nonprofit when the market came to a halt, and she had to regroup. You’ll learn how she came to realize that a profession in the food and beverage industry was her path, which turned out to be one she loves and has reaped many benefits from.Amanda earned her degree from the Iowa Culinary Institute at Des Moines Area Community College, and along the way has taught some adult education courses helping others maximize menu planning with the foods already in their cupboards and fridge. It was this process that opened her eyes to the hunger of others seeking simplicity and order in the kitchen, and so she catered her business services to serve this niche.Much of the time it isn’t what we have that is the issue, but how we use it and where it lands in our daily lives. It’s like when you go to a hotel room with nothing more than the things in your luggage and feel the lightness of having fewer decisions—after all, you only have a handful of items at your disposal. It is THAT Marie Kondo effect that many of us crave. If we reduce and organize our stuff, we ultimately eliminate some of the decisions we face in the minutia of daily activity and instead can focus our energies on the details that matter. Amanda explains her process and how she works with each client so that, within a short frame of time, they can enjoy the Kondo-effect—a few less things and things well placed—in that most-used and oh-so-important room in our home…the kitchen.MEMORIES AND CRAB Amanda shares her memorable meal story which is undeniably charming. It is an anecdote that illustrates the magic of an event that came with few expectations but surprised someone nonetheless. As for her comfort food memory, Amanda left me craving a serving of what she had for her usual evening snack. Honestly, this was one of the more unique comfort food preferences I’ve heard from a guest. Speaking of the unexpected...Amanda conceded she didn’t have a recipe to share, and then produced such a yummy idea for an appetizer that I was immediately excited at the notion of trying this one myself. Basically, her go-to appetizer dish is crab rangoons with a hit of curry powder to taste.Amanda is one of THOSE cooks who can mix ingredients by eye and taste. She blends the cream cheese and crab meat with some green onions and then adds the curry powder based on her preference. I got a little overwhelmed with the folding and frying of the wonton wrappers, but Amanda made a GREAT...

This week on #thedeliciousstory we head back in time to visit the Des Moines Farmer’s Market about a decade ago and one of its most famous merchants. Saloo’s India was a stalwart operation at the Farmer’s Market for years, run by popular favorites Saloo Sadiq and her daughter Aisha. Since 1976 the market has been a feature of downtown weekend life, and Saloo’s was a staple—touting 30 years in operation until she retired in 2018.This interview took place circa 2010 when Saloo had already cleared more than 20 years of business, selling her signature recipes of Indian dishes. During this interview, we learn about what was involved in preparing for the market each week, how her business expanded and changed over time, and some of the backstories of the market over those many years.The original interview was a vidcast. At the time my husband David and I had access to a downtown space providing recording equipment, and David generously co-hosted and staffed the tech board for the weekly show. Since the original interview was for video, I’ve edited it to make more sense in a podcast format. You’ll find this interview with Saloo and Aisha interesting if you are a fan of the farmer’s market, or if you appreciate insights from the behind-the-scenes world of being a vendor at such an operation. Of course, Saloo’s India foodie fans will be delighted as well. LOCATION, LOCATION, LOCATIONSaloo became a farmer’s market purveyor in 1988, at which time she convinced her husband into helping with the venture which he did for her first decade in business. She created all the recipes for her amazing Indian fare which included Naan, cutlets (potato patties filled with beef or vegetables), Samosas (baked vegetable pastries) and achar, among 16 other items they sold. When Saloo’s husband passed away in 2004, their daughter Aisha moved from Dallas, TX back to Des Moines to build her business in real estate, and help Saloo with the market, which she did for the next 15 years. The weekly labor involved was a huge commitment of time and resources for both women, but they managed. And all the while Aisha was building her real estate business and Saloo, while expanding her market offerings, worked a 30-year career with Younkers!Saloo is a natural comedian with wise insights. She shares several stories of the dynamics of her family life, revealing an energy that is an inspiration to others. As you listen, you’ll pick up that Saloo is all about the joy of purpose and connections, and she does not let the dust settle when she can be active. Saloo explains the process behind creating her recipes—and the variations of each—which all seem to be favorites for her customers. Most noteworthy is her recipe for naan made with milk which she sold wholesale for a time to grocery stores in the area. Saloo also explains how she came to occupy such a key spot at the market each week, where her loyal patrons could always expect to find her. DES MOINES OF 1972Saloo and her husband moved to Des Moines in 1972, when Clive was more of a rural suburb of Des Moines than the highly developed area it is today. She recalls her first impressions of the community as a new immigrant from Hyderabad, India. That quiet stretch of 86th street, for example, was not what she expected after hearing about the highly populated and busy cities of the United States. Saloo’s family was one of a handful of Indian families to arrive in Iowa in those days, and she knew each of those families initially. It was a significant time of immigration from India, and the community grew substantially. The impetus of the migration began when President Lyndon B. Johnson signed the Hart-Celler Act in 1965, which lifted the national-origin quotas system, opening up immigration for Southern and Eastern Europeans and Asians. Indians immigrating during this time were noted to be highly...

What would you do if you opened the fridge and dinner was right there waiting for you? For many busy families, couples on the go, and singles who don’t have the time or inclination to cook a meal for one, this solution would be eagerly welcomed. We have migrated to food on demand from many venues. Ingredients for dishes come mailed to our door, groceries can be delivered, and the ability to have food delivered from ANY restaurant has saved us from a life of pizza delivery. But what about affordable and healthy food you can either prepare yourself in bulk at a fun gathering or have prepared for you without any effort? We talk about these options with Andrea Love of Dinner Delights during this week’s episode of #thedeliciousstory.MEAL SERVICES BASED ON CUSTOMER PREFERENCESAs Andrea elaborated on the options of meals catered to your exact desires, we also dove into the challenges people have with food. For most of us, there are foods that won’t pass our lips, either due to an “allergy,” personal convictions, or an aversion for foods based on flavor or texture. I like salmon and other light fish, for example, and shrimp or lobster on occasion. But I don’t like fish that tastes “fishy.” I imagine I’d like many other fish options if prepared well, but since I don’t know how to cook fish beyond salmon that’s just a theory. My husband David won’t eat any crustaceans at all, so these items aren’t found in our fridge most of the time. Andrea talks about her customers and addressing their preferences when preparing meals via her in-home chef services, as well as helping them make dishes at frozen meal parties. You don’t like onions or peppers? No worries because you can exclude those items. And for those who are looking to be more adventurous, Andrea points out that a meal prepared via Dinner Delights affords clients a chance to try something new with less risk. You can sample something for one meal without having to invest in a lot of product, in case it turns out you don’t like it. You can try the turmeric in a dish, for example, and if it doesn’t jive for you, then you are spared having a container of it in your cupboard collecting dust. MEMORABLE MEALS AND MISHAPSOne feature of #thedeliciousstory is to capture memorable meal stories shared by our guests. In that small world way of memories, we can always connect because we all have special meal experiences. Andrea talks about a meal at the restaurant called La Rosa Nautica in Lima, Peru. I was excited to realize I’d been there because our daughter Alexandra lives in Lima. One of the key characters of Andrea’s memorable meal is a dish called ossobuco. In case you’re not familiar, as I wasn’t, ossobuco is an Italian dish which means, “bone with a hole.” This will matter when Andrea gets to the punchline of her story, which has a funny ending once you know a bit about the dish!I’ve only been to Lima a couple of times so far but can attest that if you travel to Lima try the ceviche which IS the dish which draws people there. I found this video taken at La Rosa, which features variations on ceviche, doing a heady turn at showing how lovely a meal there can be. The other story Andrea shared involved a mishap that changed the course of an evening’s meal. Again, you’ll want to listen to Andrea tell it to get the full impact of what happened, but as she spoke, I realized this is a great question to ask future guests. I figure most of us have lessons we’ve learned in the kitchen with the memories (or wounds) to prove it. I conducted a quick search and found plenty of posts that cover this topic, including this very funny one over at Bored Panda. I laughed out loud and thought you’d find it funny as well.I indulge here for a moment to share my mishap, which occurred many Thanksgivings ago. We were the designated location for dinner that year, and I was excited...

I admire those who make significant turns in their life and take on new adventures. Case in point: with the gauntlet of “new mind” thrust before them, Tim Diebel and his wife, Lori, made a thrilling and extraordinary pivot after years of service to the community to start in a new field (pun intended). You’ll learn about their experiences and the Taproot Garden in this week’s episode of #thedeliciousstory.After 30+ years , Tim who was a pastor, and Lori who was an educator, turned the notion of retirement on its ear and dived into the unknown as agrarians. Yes, that’s right—with some study and determination outweighing their reservations, they dived into life on the farm. You’ll get a sense of their self-made oasis when Tim describes their 10 acres—the timber, the wildflower pasture, the chickens and the garden.Tim explains how he and Lori felt detached from nature and food production in particular, and that this is unfortunately common for most of us. Tim and Lori were determined to change their connection to the earth and have since found that other people are hungry, too, to be more grounded in nature and appreciate the process of cultivating food.SOUS VIDE EGGSAt the point when Tim described his memorable meal, I didn’t want to stop him to get an explanation of what Sous Vide Eggs were, so I did my research later. It turns out this is a process to cook eggs in the shell at a lower temp for a longer period and yield something similar to a poached egg (but without the mess of sloshing cracked eggs into water). I found a nice description along with some preparation tips over at Splendid Table. How yummy to think of that yoke thickening up to the consistency of Hollandaise sauce inside. Yum! I’m sure the eggs prepared this way out at Taproot are especially good, as they are fresh from the chickens each day. BROODY CHICKENSI had NO idea what Tim was talking about when he mentioned that, occasionally, his chickens go “broody.” I had this idea of chickens strutting around in the yard in a belligerent huff, perhaps ganging up on other farm critters—a Gangs of Taproot kind of drama. A little research, however, and it turns out the reality is different but as crazy. Broodiness is when a chicken decides to nestle in and try to hatch a clutch of eggs. They become quite puffed up with attitude and can be hard to sway once they become “broody.”I always wondered how chickens feel about all those laid eggs that disappear and don’t become chicks. Do they have a sense of something lost, or something missing? Based on what I learned about maintaining chickens over the course of this interview (and how temperamental they can be), I have a new appreciation for those who work with them. Over at The Spruce in an article by Lauren Acuri, she breaks down the brooding situation so that even I can get the picture of the behavior. THE GREEN TOMATO SOLUTIONI’m not a gardener, but occasionally I’ve had access to green tomatoes. Last year, for example, my neighbor gave me some at the end of the season. I wanted to be polite, so I accepted them, but because I’m not culinarily creative I had no idea what to do with them. I researched relishes and fried green tomatoes, but nothing jumped out as something I wanted to try. However, this year if I get green tomatoes, I’ll be ready, because Tim explained a great solution for converting them into savory bread by switching the tomatoes out in a Zucchini Bread recipe. Doesn’t that sound good? Now I can’t wait for the late August harvest to try this!I enjoy the recipes of Cookie & Kate and found this one for a healthy Zucchini bread that might convert easily for tomato bread instead. I wonder if adding in some shredded jalapeno peppers might make it extra tasty?A CALL TO STEWARDSHIP, A PEACEFUL OASISWe did visit briefly about the concept of...

As an NPR addict, I love that Tiffany Mauch’s “eureka” moment was inspired by something she heard on public radio. Of course, her vision for becoming a pet caregiver really began further back, with years of passion for animals along with study and work in the field. The exciting part about the path she later chose is that she realized a need that many pet owners were clamoring for and was able to step up to serve what has become a growing business. You’ll love hearing Tiffany’s backstory and learning more about her services for furry family members. I’ve not owned a pet for a while, but have noted the remarkable advances in veterinary medicine that afford owners so many options to treat the needs of their pets. It does get more complicated, though, because with this care come important questions and concerns of how best to treat chronic conditions. Not everyone has the abilities (or the stomach) to do ongoing support that their pet may need. The care required can be overwhelming if it involves multiple medications and special treatments. This the situation where Tiffany is ready to step in with her expertise. THE SLOW COOKER I recently met Tiffany at another great coffee through FemCity Des Moines, and she talked about her system for purchasing food when it’s in season and priced well—and how she sources her collection of cookbooks for recipes. Her setup seems ingenious for those of us whose cookbooks are sitting somewhere collecting dust.For some reason I had the idea that the crock pot was an invention of the 1970s, which it turns out is not true. Over at HuffPost the article, “A Brief History of the Crock Pot, The Original Slow Cooker” by Alison Spiegel, I learned that the slow cooker was an invention of Irving Naxon in 1936, inspired by his Lithuanian Jewish mother who told him of a bean stew she would regularly make prior to the Sabbath. Naxon’s mother would place the stew in the pre-heated ovens of the bakery where it would continue to cook, even after the ovens were turned off, due to the retained heat. Irving called his invention the Beanery, and for years it sold successfully under that name. In the 1970s, Naxon sold his invention to Rival Manufacturing where it was rebranded and called a Crock Pot. I remember what a big deal it was to have a crock pot as a kid—and that invariably we always made the roast in it, or beef stew or chili. Tiffany is here to tell you that you can make practically ANYTHING in a slow cooker, however, and she has the stories and recipes to prove it. Per the article “The History and Benefits of Slow Cookers and Crock Pots” over at Did You Know Homes, we learn that the slow cooker has enjoyed a resurgence in the 21st century with more people like Tiffany enjoying the benefits of slow cooking for nutrition as well as ease. Tiffany’s passion for slow cooking is authentic and her memorable meal story is a perfect example of why she loves to cook meals this way. You’ll want to hear her story yourself on this #thedeliciousstory interview. THE COMFORT OF SOUPHands down, I agree with Tiffany that when it comes to comfort foods, nothing works as well as soup. And how perfect for her that she is a slow cooker by design, because soups are perfect for the slow cooking method. Tiffany is so passionate about her favorite slow cooking cookbooks that she has a unique and generous way of sharing the recipes and books with others. If you are seeking creative gift ideas, this one might work for you, too.I asked Tiffany for a good comfort soup recipe, and here is one she shared. The recipe comes from Stephanie O’Dea’s cookbook, but it is tested and approved by Tiffany. Her comments are below in parentheses. TRADITIONAL MINESTRONE SOUP SLOW COOKER RECIPEServes 6, Ingredients8 cups beef (unsalted and low-sodium) broth1 (14.5-ounce)...

I opened by asking her if she dreams about matting and framing in her sleep. Angela Williams Jackson of The Great Frame Up in West Des Moines claims her sleep is unencumbered, but admits to an occupational tick that surfaces at events like the Des Moines Art’s Festival. You’ll want to hear Angela explain the phenomenon that takes over in the art booths at these events. This week on #thedeliciousstory, we talk with Angela about the art of the perfect frame and the thrill of supporting artists, and finish up with celebrating a special octogenarian and a memorable meal. YOUR WALLS ARE THE WINDOW TO YOUR SENSE OF BEAUTYOur home’s walls are primarily decorated by my husband David. He’s the artist and the photographer of our duo, and appreciates determining where to place what piece. I don’t ever have a strong opinion, and have willingly handed over domain of the walls to his expertise. It’s a win-win because he likes making selections and deciding where they fit best, and I just get to enjoy. It’s one single example of how we are perfectly paired. I would probably never get around to hanging anything on my walls if left on my own, and my life would be unadorned. Bursts of images, paintings, drawings, and favorite family photos contribute to the cozy energy that makes our house a home. Interior design, like other design specialties, is an artform we reap life benefits from and yet largely take those benefits for granted. Wall art surrounds us with beauty and provides us pleasure and comfort, but of course there are many times we don’t give those feelings much thought.However, the images we select for our walls say a great deal about who we are and influence other aspects of our surroundings. In fact, interior designers often start with signature art for the walls before determining furnishings. In her post, “The Importance of Art in Interior Design,” Emmaj over at Smooth Decorator explains how the wall décor drives decisions about the style of items selected to complete the look for a room based on colors and overall style. For those of us without the benefit of an interior designer, we make our intuitive choices with a sense of our tastes. For example, David does a lot of pixilated ink drawings which are quite involved with a collage of images. We also have paintings and pastels which are family heirlooms. And our tastes tend toward the eclectic from traditional furnishings to a few contemporary things, probably because our wall hangings are that diverse and our budget humble. FRAMED PERFECTLYOur walls reflect our love of family photos, David’s work and heirloom art. Some pieces have been up for decades while others have changed out more frequently. For permanent treasures, we’ve utilized Angela’s expertise at The Great Frame Up. Angela explains how framing can enhance or diminish art and shares the special care required for items that are family keepsakes. She also relates a story of one of the more unusual pieces she helped a client frame at her shop. Everyone has something treasured lurking in their collection, and if it isn’t framed or preserved carefully, we know it is at risk. THE MIGHTY SHOP OWNERAngela’s tenacity and diligence have shined through over the years since she first opened her store in 2005. She explains what drives her and how she manages to stay alive and thrive as a small business owner. For those with ideas of owning a brick-and-mortar establishment, Angela has tips and ideas to share. In fact, mentoring is something she is known for in the community. One of her most passionate and significant contributions has been working to support local artists via the gallery space in her shop. Each month, The Great Frame Up features and artist’s work and often those pieces are for sale. MEMORABLE MEAL FAMILY STYLEAngela finishes up with the description of a...

I admit it—I get sucked into Instagram easily. I can scan through images at a dizzying pace and then twenty minutes later wonder where the time has gone. That’s how pictures work. They’re eye candy with bright colors and interesting compositions that draw me in. Plus, I like to ponder the backstory of the photos, too.And though it feels like it is happening at breakneck speed, I will stop and consider many of the images based on how they hit home.But speed of scroll aside, images are a marvel conveying messages that are both intense and swift like no other medium. And it was that impact of photos to deliver information that began the conversation with Brand Photographer Julia Mae Hunt this week on #thedeliciousstory.Julia launched her career as a photojournalist and shares some details about the work. But it was the story she relates of what lead her to change direction which is particularly compelling. Suffice it to say, it was one of those epiphanal moments—that instant when clouds part and the sun blasts through the mist—that determined a new direction for Julia. You’ll want to hear the story for yourself. Julia’s moniker “Brand Photographer” is spot-on in explaining the services she offers her clients. Any entrepreneur knows the importance of presenting quality photographs to their audience to deliver their message in an instant. We are all busy consumers of content today, however, and something has to be good and authentic if it’s going to make us stop and pay closer attention. Julia works with her clients to create photos that tell their story and help them connect viscerally with their audience. It can’t be overstated that there is a skill involved in producing beautiful photography. Julia talks about her work and how she gets there for her clients. We also discuss personal examples where the photos of a brand make us stop, consider, and even purchase because the photos just worked that well. THE PHOTOS OF YOUR LIFENow take just a moment and open up the image gallery on your phone and take a cursory scan through what’s there. Are you a person who photographs every event, every meal, every outing with friends and family? Or are you one who takes few photos or perhaps none at all? These days, we all have a quality camera in our hand most of the time by way of our phone, so whether you photograph everything or just some things, you may be surprised by the number of images on your phone. Possessing a camera at all times has changed our relationship with images.It used to be that cameras came out for special events and holidays, but now we take photos of virtually everything—photo-journaling our lives in the small moments as well as the major events. In an article over at Mylio, “Here’s How Many Digital Photos Will Be Taken In 2017,” the projection was that 14 trillion photos are taken annually. Thankfully, that number isn’t all on YOUR phone, but you probably still have tons to sort through and consider whether to keep or delete.When I met Julia at a recent FemCity coffee, she talked about having taken the time to go through her images on her phone—and what she learned in the process. I was intrigued and wanted to hear more. Here on #thedeliciousstory, we talk about her discoveries and ponder more generally over what our image journal says about our lives and who we are. I’d be curious to know your thoughts on the experience as you peruse your own images. How do your pictures speak to you of your past? How do they compare to something you wrote about or thought you remembered about a particular event? What does an image offer you in terms of reminiscing, and do you remember more than you would without the images? We didn’t so much as come up with definitive answers to these questions, rather we acknowledge that different mediums trigger our memories in different ways. Julia also offered tips on how to sort...

This week on #thedeliciousstory, we take a trip back to more robust times in the newspaper industry when The Des Moines Register was considered one of the leading (and Pulitzer Prize-winning) papers of the land. Carol Marlow McGarvey has been at the Register in recent decades and remembers those times well—and the transition to where we are today.It all began for her with a part-time job in circulation. She was incognito and a kid at the time, but listen in as Carol describes the details of her secret life, which was ultimately the impetus to becoming a journalist. There is more where that came from, too, because Carol is a natural storyteller, gifted at highlighting the right details and unfolding a plot. Listen in and enjoy as we reminisce about the exciting days of Carol’s employment with a busy newspaper as well as other engaging tales she tells, such as judging multiple entries of gingerbread at the Iowa State Fair and her riff on THE meal that has gone missing by today’s generation. As a kid, I remember feeling in awe on the handful of occasions I entered the R ‘n T building located on Locust in downtown Des Moines (think school tours in the 1970s). There was the huge globe turning on its axis in the lobby where people rushed in and out on vital news business, and then the open spaces of office where staff worked at big boxy computers. The most notable part of the tour was visiting the printing press at work in the bowels of the building. It still is a marvel to me how much has changed with the Des Moines Register, once a powerful and prominent newspaper. In the past, it was a publication noteworthy for its political cartoons, statewide, national and international coverage, and the winner of 16 Pulitzer prizes. Like other papers across the country, however, it has shrunk in circulation and diminished in weight. News in the Register was so thoroughly covered for years that there were two staffs of writers for both the morning paper and the evening Tribune. I’m sure, like many others, I viewed the people who worked there as the stuff of legends—our version of the Woodward and Bernstein types but in Des Moines. Carol recounts wonderful details of her days working at The Register from her vantage as a features writer.CAROL JUDGESCarol and I became friends by way of a writer’s group where I learned that she’s served for years as a judge of various food contests at the Iowa State Fair. Her turn at tasting cake submissions is a personal favorite and is an anecdote which is both charming and cringeworthy. You’ll want to hear Carol’s other stories of contests she’s judged over the years, and you’ll even capture a glimpse of the behind-the-scenes world of these events from both the entrants’ and the judges’ perspectives.The idea that we can discern the “best” of something in a category is remarkable to me. I’m in favor of a good glazed donut but can’t imagine being able to pick the best in a lineup of many. That someone who can taste the nuances of a subset of a pastry is a true skill of which Carol has put in years of effort to perfect. And then there’s the trust that is necessary from both the contestants and judges. Carol explains this with a cinnamon roll story you’ll never forget.SUNDAY PAUSEGiven Carol’s description of Sunday meals and her memories of them, it is hard to argue with the value of this once-prized day of the week when families generally set aside time to slow down and relax together. Traditional meals served most often at lunch included roast, chicken, starches and vegetables, which often came from the family’s garden. We live in times when multi-tasking our moments is preferred, but in doing so we seem to have lost our awareness of individual moments altogether. You can almost feel the breath go in slowly and then release as Carol provides the scenery of a Sunday meal with her family, and Sundays in...

Steve Noah has a resume with a list of accomplishments stretching across the globe, but he doesn’t place any stock in such a tally. I asked Steve, this week’s guest on #thedeliciousstory, what stages of his impressive work history were part of his “A plan.” This turned out to be a silly question, however, because as he explained some of the highlights developed from no plans at all. Also, he is the first to admit that his professional past is strewn with as many failures as successes—most of them developing organically. It was the busts which led to some of the most interesting opportunities, too, leading down path’s he had not even considered.So buckle up and prepare for a whirlwind tour that is both fascinating and inspiring. Steve’s story just proves the point that there are always possibilities to explored with mistakes, and often it’s those unexpected twists where the ride gets most interesting.A bonus of this week’s episode is picking up a bit of wisdom from Steve, who has seen and done enough to last several lifetimes. Steve shares insight that he has gleaned from his travels and from the people he has met through interactions with leaders and influencers all over the world. THE MIRACLE OF RWANDAWe will dive into Steve’s latest chapter, one that has led him and his wife Jane to expand their family to include Rwandan relatives. Steve has recently completed a book called, “Rwanda: A Personal Journey,” chronicling the first 25 trips there, including one with their 5-year-old grandson. For Steve and Jane, Rwanda has morphed into a life-changing purpose and drive as they work with Rwandan leaders to help educate some of the country’s brightest and most talented youth. This venture which started as a partnership between William Penn and the Rwandan government began 23 years after the horrific Rwandan Genocide.Rwanda’s history from a colonized country to its independence provides a deeply complex background, including much infighting among Rwandans. Fast forward to 2017: Rwandans have achieved a peace, and improved relations among its people to the point where the government was open to such forays. Steve’s partnership with the country in seeking higher education for Rwandan youth is nothing short of a marvel. His book provides a fascinating account of experiences and negotiations to create the program at William Penn, that facilitates the higher education for Rwandan students. A FUNGI FEAST IN THE YUNNAN PROVINCE OF CHINAThere were proteins involved in Steve’s memorable meal, which I’ll let you discover as you listen to the interview, but for this post, I’ll focus on the fungi he mentions. It turns out that the Yunnan province of China is home to the most extensive varieties of fungi in the world. Each year when the mushroom season hits locals and tourists go foraging in search for a range of fungi that blow the mind of someone like me who is only familiar with maybe four types. The shapes, colors, and sizes of these wild mushrooms are an extraordinary window into the capacity of nature to produce so many different kinds of fungi. There is even one that grows out of an insect. For all those that are edible, there are as many that aren’t which sometimes leads to unfortunate outcomes for foragers, but the mushrooms of the region are abundant and have led to a billion-dollar industry. You can read some of the fascinating details of these fungi, and this province over at Go Kunming in the article titled, “Exploring the Curious World of Yunnan Mushrooms.”China has long understood the medicinal benefits of fungi, but in recent decades, Western medicine has become more interested as well. Over at NPR, the article, “Mushrooms are Good for You But Are They Medicine?” details a myriad of possible health benefits being explored, including help for cancer and dementia patients. I hadn’t thought of it but found the growth...

Shouldn’t eating be a fairly simple activity? These days, that doesn’t seem to be the case. Bring strangers together at the table, and you’ll probably discover that there are just as many dietary requirements as there are people gathered. I might be exaggerating, but not much. We live in a hyperconscious time when it comes to our relationship with food—just think paleo, keto, lactose intolerance, gluten-free, low salt, vegan, vegetarian…all of which is good when the focus is health, but bad if we’re trying to de-stress our lives. This week on #thedeliciousstory, I visit with Dani Lin, who is a wellness coach and culinary explorer of healthy and delicious foods. We talk about her path to healthier dining, the complex challenges of bringing family along on that journey, and the mission she shares with her clients to make dining fresh, diverse and simple. I’m easily intimidated by sales spin, and the fact that Dani does NOT speak that language when it comes to her services is so appreciated. You’ll get to feel her authentic energy as she explains what led her to take a love of cooking and turn it into a business to help others. Dani’s thoughts and ideas on selecting and preparing foods make sense and help immediately diffuse some of the angst I’ve personally felt in eating lately, always wondering: “Am I doing this right?”WARMTH AROUND THE TABLEAs small business owners, it’s easy to feel the isolation of working in a bubble when it comes to honing services to marketing and beyond. In an effort to find a helpful tribe of like business owners, I recently joined FemCity® in Des Moines, and was particularly intrigued upon meeting Dani. She exuded a warm and calm presence which I would soon discover is particularly impressive given her large family. Or maybe her nurturing presence is what makes the large family possible? Either way, I was especially intrigued when she talked about the special dinners that she and her husband host in their home at what they call the “Aloha Table.” You’ll learn more about the experience, the themes and the types of dinners served at Dani’s special events in this week’s podcast. This concept of hosting meals in the home is marvelous, and flips the restaurant experience on its ear by bringing the element of a more intimate community to the meal. I’d already heard of pop-up restaurants, but this is very different in that the chefs serve a specific menu in their home and offer seats to join and dine together for a set price. That simple. In The Penny Hoarder the article, “This Tool Helps Aspiring Chefs Make Money Serving Home-Cooked Meals” by Nick Loper, delves into this business model and visits with a chef who shares her own experience using a tech platform to help her maintain and market her business. Dani will share a few stories of her own of the dishes served at the Aloha Table, the emphasis on gathering people, and what the experience has meant to her. THEN THERE IS SPAM…I love all four seasons, but do assert that fall is my favorite even though it signals the end of summer. Winters have always meant endurance and tolerance more than anything else, and this last winter was a particular doozy bringing a sheath of ice that covered my driveway for the months of January and February. I say this only to signify my alarm after learning that Dani grew up in Hawaii and came to Iowa where she then STAYED! You’ll learn from her how that all came about and why it was her choice in the end. For the rest of us in the area, it has meant she’s brought some of the heritage of that fine state right here to our city. One of the more curious factoids I recently learned about Hawaii is that the inhabitants of the state are particularly enamored of Spam. This came about during WWII when millions of cans of the salted meat were shipped to the island for the troops stationed there. Dani explains her own memories...

What’s not to love about a friend you can count on, especially when they feed you delicious food? Long-standing restaurants become a friend in and of themselves, the friendly neighbors appreciated for the tasty comfort made to order. Those eateries remind us of our past, of times we took a hard-earned break to eat favorite dishes, and the familiar spaces where we celebrate milestone events in our lives. Family-owned restaurants are especially treasured for the heartfelt tenacity they serve up, too. This week on #thedelciousstory I speak with Ron Bonanno, son of Frank Bonanno (also known as Bamie) who was the energy behind the popular and still-remembered restaurant Bamie’s Pizza on Des Moines’ south side. Ron shares an insider’s look at what it took to run the business for 23 years, his dad’s unusual take on customer service, and how the family functioned within and around the all-consuming family-owned endeavor. FIRST THERE WAS THE FOOD—AND THE WORK I never had the chance to eat at Bamie’s during its years of operation from 1963 to 1986, but I heard about Frank’s antics from those who ate at his restaurant. He always had his own sort of show at the ready for his customers, with props including rubber chickens, fire extinguishers and a trombone that sported a boxing glove. He had a flair for comedic timing, teasing and prodding patrons who were (usually) delighted by the theatrics. Ron relates some anecdotes and talks about what drove his dad to be a “larger-than-life” personality.Beyond the stage presence of Bamie himself, there was the food. Ron explains what went into the signature pizza with its sauce and crust that Bamie perfected, and in this interview we also get a tour of the back-of-house process required to bring all the ingredients together—for the pizza and other favorites like the Stromboli sandwiches. Did I mention the work? Ron details the labor involved in keeping the restaurant in operation each day. While Bamie shined with his frivolity, making it all appear fun and easy, behind the stage was a determined man and his family, all of whom kept to a grueling schedule. Given the daily requirements of the business, it’s hard to fathom how the family found time for school, sports and other activities. To keep it all running required everyone in the Bonanno family to pull their weight, so when Bamie suffered his first heart attack you can imagine how it all came to a crashing halt. Ron relates the story of how family and friends rallied when Bamie needed time to recover, and how his ongoing pace both helped and hurt his health overall. Because Bamie’s Pizza was a city institution, famous people periodically visited. Ron tells a few stories about the paparazzi who graced the door of the restaurant over the years. And not-so-widely known was the restaurant’s role as the place where John Karras and Donald Kaul drafted their ideas for the first RAGBRAI, which became the world’s longest, largest and oldest recreational bicycle touring event. With all the toil during the year, I was grateful to learn that the Bonannos took every August off to close the restaurant and climb into their RV for rest and recreation. You’ll get a sense of the fun and adventure of those summer trips and the strong family ties that made working together the rest of the year possible.A LEGACY STORYBamie’s was forced to close its doors due to the city’s airport expansion in 1986. Ron talks about the impact of that decision and why Bamie didn’t open a new restaurant thereafter. It remains a testament that the family stuck together to work the business for as long as it was opened. As a striving entrepreneur, I’m impressed when anyone builds a business that sustains them and their family. And when that venture impacts so many lives and is remembered fondly years later, that is a true measure of success.

I admit that I have a romanticized view of the small town attorney. This is an image of someone who is part of the fabric of the community, with a mix of the wisdom of Atticus Finch from To Kill A Mockingbird blended with the worldly jazz-playing coolness of Paul Biegler of Anatomy of a Murder rolled up into one. Such a lawyer as that would require the older moniker of Esquire, which I think suits this week’s guest on #thedeliciousstory.Zach Engstrom Esq. is an estate attorney with Letsch Law Firm based in Grimes, Iowa. As he points out, he knows how to run with open-ended questions, and I have loads of them, and in the end it worked great because Zach is a truly eloquent storyteller. Zach takes us on a fast and entertaining journey that brings us up to speed on his work today, and we even discuss estate planning tips and insights based on his expertise with the caveat this is not offered up as legal advice. In between, we dive into the unique approach Letsch Law serves within the community, and of course, we talk memorable meals. WHY THIS STUFF MATTERSOn the surface, Zach’s legal specialty may seem like a depressing one, but he explains that it was the work of contracts that captured his interest and creating strong ones which led him to become passionate about the subject of estates. At this point in the conversation as we talk assets, my eyes sort of glaze over because I don’t think David and I will have all that much for the kids to deal with once we leave this coil. Ultimately, maintaining harmony and acceptable dispersion of whatever remains after our death is the goal. I think of it as perhaps my last supper, the one I won’t attend in person, but I pick the menu. Those family and friends who are on hand gather and eat and enjoy a great cabernet with a nod to me. I’d like it all to run smoothly and not be a pain. Zach points out that assets of value are only a part of the equation. It does behoove those with larger estates, such as farms and other investments, to work with a pro like Zach to ensure a smooth transition within the family. He explains some of the unfortunate outcomes for those who take shortcuts and don’t work with an expert. But beyond the tangible assets, things can go from strange to downright ugly over items of sentimental value as well, so even a well-executed will can take some of those things into account.There are plenty of alarming stories of families who have fought horrible legal battles over memorabilia of a deceased, such as in the case of Robin William’s family in the article titled “When Heirs Fight Over Assets With Sentimental Value,” by Paul Sullivan. Sadly, it makes sense that with heirlooms involving Williams—with great monetary value—get family fighting, and a blended family only complicates matters. But then there are the stories of siblings who get lost in conflict over sentimental items that have no cash value. Is it all about greed in the end? On a Google sidetrack, I slid down the rabbit hole in researching this idea of divvying up estates equally among children of the deceased. It turns out this concept is a contemporary phenomenon. Over at The Atlantic the article titled, “It Used To Be Okay For Parents To Play Favorites,” by Jennifer Traig, she provides loads of biblical and historical reminders that much of human history involves designating inheritance by birth order and that sibling rivalry is built in. What’s more, lest we get too upset about siblings fighting over stuff, we only need to glance at our own childhood experiences to be reminded that this is an evolutionary thing. Traig suggests that children fight because they are wired to do so—programmed to turn on the competition for precious resources. Is it any wonder this can play out in estates? In other words, this fighting for stuff could be driven, in part, by primal urges. But let’s say if you...

Where else can you go into the mists of a tropical deciduous rainforest, emerge into the expansive swath of African grasslands, and then minutes later climb the mountain ranges of Southwest China? If you said the Blank Park Zoo, then you’ve earned points which are good at their commissary, for maybe a piece of squash! This week on #thedeliciousstory, I visit with Jessie Lowry and John Krogmeier about the day-to-day feeding and care of the wild animals at Blank Park, and all the back-end food acquisition required to keep everyone healthy. Later in the interview, Jessie helps debunk some common zoo myths and explains how zoos and the mission of wildlife conservation go hand-in-hand. And of course, there are memorable meal stories, involving pesky penguins and a ravenous boa constrictor, so listen in! In prepping for this interview, I was reminded of a childhood memory, a zoo visit at some time in 1968 and somewhere in the south. We were watching as elephants stood near a fence which was quite close to the people gathered to watch them. The animals were so near that one person was able to offer up pink Kleenexes which the elephant grabbed with her trunk and placed in her mouth. The activity went on for several minutes with onlookers continuing to watch. I imagine there was a sign near that said, “Don’t feed the animals,” and this someone not only disregarded the signage but added a terrible degree with the Kleenex. This kind of thing still happens today occasionally, as seen in the occasional headline story of such zoo incidents.That memory serves as an important reminder that the zoo is a place where wild animals are cared for by humans, and patrons are privileged to have the opportunity to view and learn more about them. And today zoos have stepped up their role, from caretakers of wild animals to offering excellent and exciting exhibits that are safe for both the animals and visitors. But this is an ongoing challenge to balance. And now more than ever, zoos are the conduit to species protection. By working hard to help facilitate conservation efforts, zoos also offer education to the public about habitats and species at risk. To be sure, the zoo is a thrilling destination for families, but the goal is “fun with a purpose,” as Jessie Lowry explains. A CHANGING CLIMATE, A CHANGING ZOOAs recently as the 1980s, when we frequently took our young children to the Blank Park Zoo, I focused more on the entertainment aspect for our outings. These days as we are bringing our young grandchildren, I’m more keenly aware that many of the exhibits display information about species near extinction and habitats which are almost gone. The modern zoo is no longer just a place to see some of the world’s animals: it may be the last hope for survival for many of them. The Blank Park website provides an informative timeline of Blank’s evolution. Originally funded by a gift from A.H. Blank and land donated by the city of Des Moines, the zoo opened its gates in 1966. Attendance grew steadily. In the 1980s the zoo underwent major renovations, and in 1987 achieved accreditation with the Association of Zoos and Aquariums (AZA). Blank is one of only 230 zoos to have earned this designation, and the only AZA zoo in Iowa. You’ll better understand the significance of this accreditation as Jessie explains what is involved in maintaining operations, and what it means for the zoo’s mission. You’ll learn the steps required to achieve the distinction and the ethical commitment that accredited zoos maintain to assure the genetic diversity of the species in their care. The most recent birth of a black rhino at Blank Park was made possible due in part to their AZA accreditation. As a result of zoo staff’s hard work, we enjoy the cute webcam experience of this new baby rhino at the Blank Park website – but more importantly, we learn about the immediate risks of this animal’s extinction in the wild.