this is a photograph of an Iowa sorghum field

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Visual Overview of Iowa Place-Based Foods 
 This chart proposes some ways to classify foods in terms of geographical,
ecological and cultural factors. The foods and stories found in these pages represent
just a few of the many Iowa place-based foods and food stories.
 

 

Grown in Iowa

Processed or prepared in Iowa

Iowa heritage

Artisan production

Organic, sustainable, hormone free, chemical free
 

Place-based (ecological factors)

This is a photograph of a jar of Massdam sorghum syrup
 Massdam Sorghum
 

 

This is a photograph of a woman wrapping blue cheese in a package
 Maytag Blue Cheese
 

  

This is a photograph of a pork tenderloin cutlet
 Pork
Tenderloin
 

 

 

This is a photograph of a jar of sorghum syrup

Rhubarb Wine from the Amana Colonies
 

 

 

Dandelion
Wine from the Amana Colonies
 

This is a photograph of tiny but mighty brand popcorn
 K&K Popcorn
 

 

Mettwurst
 

 

 



 

This is a photograph of a dutch letter pastry
 Dutch Letters
 

 

 

 

Kringla
 

 



 

 

This is a photograph of an unripened black walnut tree fruit

Meskwaki
Maple Syrup & Black Walnuts
 

 

This is a photograph of a paw paw fruit

Pawpaws
 

 

This is a photograph of a muscatine melon

Muscatine Melons
 

 

 

"Place-based foods offer a sound path for building health, wealth, connection and capacity in rural regions.  When food is identified with its region, it differentiates itself from impersonal commodity markets, and is worth more. When consumers value land and history, they are more likely to protect their health and heritage.  When our food systems build room for the small place-based producer, more of us will thrive."

Ken Meter
President,
Crossroads Resource Center
 

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