Andrew finds out that there's a lot more than meat and potatoes on the table in Iowa. He discovers that Iowa's menu ranges from heritage pork brains with spring onion kimchi to a stew made with a whole ...Go to Episode
Visit this family-owned business that’s famous throughout the Midwest for its pork tenderloin sandwich. And don’t miss their pepper cheese balls.
2001 SE 6th St, Des Moines, IA 50315
Iowa is now home to more than 3,000 Sudanese refugees. Every year, the church puts on a Sudanese feast complete with communia, a stew made with the sheep’s head and internal organs, and kisra, thin spongy bread used to wrap around bits of meat.
Cottage Grove Avenue, Des Moines, IA 50311
The Des Moines International Airport is easily accessible from downtown Des Moines, which is roughly 15 minutes away.
5800 Fleur Dr, Des Moines, IA 50321
Have a little slice of Italy, right in Norwalk, IA. La Quercia offers high quality, artisanal meats, such as Berkshire prosciutto and Tamworth prosciutto, inspired by the owners’ travels to Italy.
400 Hakes Dr, Norwalk, IA 50211
Owner and executive chef Matt Steigerwald has turned his clientele into adventurous eaters. The menu includes such items as roasted heritage pork brains, spring onion kimchi and Nduja sausage on toasted house bread.
117 1st St NW, Mount Vernon, IA 52314
Inspired by tried-and-true methods of the past, owner Paul Polashek likes making jaternice -- Czech sausage, made with ears, snouts, cheeks and tongue. Also try their head cheese and pickled onion tripe.
218 S Main St, Protivin, IA 52163
At Rustik Rooster Farm, farmer Carl Blake’s goal is to cross-breed some of the most perfect and delicious pigs in America. He’s developed an American version of the German Swabian Hall pig.
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