by Elena Byrne
With the recent release of their Vintage 2017 batch of bourbon barrel-aged maple syrup, Bree Breckel and Eric Weninger have hit their stride. It’s their third batch, and they’ve gathered resources, earned fans, and created crazy demand.
"Folks are eating - or drinking it- faster than we can fill the bottles!" says Bree.
B & E’s Trees has risen to regional fame with their inventive collaboration, combining the luxury of pure maple syrup with the decadence of bourbon. Their secret is to age the maple syrup in barrels formerly used to age bourbon which creates a precious sweetness. The symphony of maple and oak is an inspiration that belies the imagination—no longer just for pancakes, you’re motivated to go full out and do waffles. Or better yet, use it to add nuance and depth to countless other savory concoctions and delightful mixed drinks.
Bree and Eric started mapling by selling bulk to Maple Valley Co-op, with both working off-farm jobs to support their maple habit. Then in 2013 a good friend connected them with Central Waters Brewing Co., and a plot of deliciousness was hatched. Central Waters would source fresh Bourbon Barrels, B&E would use them to age their maple syrup, and then the maple soaked barrels would return to the brewery to age their Maple Barrel Stout.
The initial batch of Bourbon Barrel Aged Maple Syrup hit shelves in the Autumn of 2015, and an extremely limited release of the Maple Barrel Stout was launched at the brewery in April 2017.Read more
by Kelli Wickard
What mom wants their child to eat an unhealthy breakfast? Not Sue Kakuk, founder of Kakookies!
When Sue found out that her daughter and her daughter’s friends were eating donuts before their collegiate cycling races, she took it upon herself to find a way to give nutritious breakfast on their big race days. Not only was it important to give her daughter a healthy breakfast, but also to provide something that was convenient, individually wrapped and would fit easily in the back pockets of her daughter’s cycling jerseys. Sue started baking cookies and Kakookies was born.
When she first started baking the cookies, Sue wanted to accommodate for needs of many people with dietary restrictions, so she began by substituting typical cookie ingredients for healthier alternatives, baking regular, gluten free, and vegan cookies. To her surprise, most people, vegan or not, chose to purchase the vegan cookie over any of the others. She took that information and ran with it. She said goodbye to the flour, dairy and eggs and added no other substitutes for these missing ingredients. Now, all of her cookies are completely vegan.
|"This little red head is excited for Fresh Curd Friday!" WW Homestead Dairy wrote on their Facebook page on October 20, 2017.|
by Kelli Boylen
In July 2017 WW Homestead Dairy, Waukon, Iowa, added the "Coffee Barn" to their existing retail store and ice cream parlor.
“There were no specialty coffee shops in Waukon and we felt that it would be a great complement to our ice cream parlor,” says Liz Murphy of WW Homestead Dairy. “It also allows us to feature our milk and some great locally roasted coffees. Currently, we serve Verena Street Coffee out of Dubuque, Iowa and Impact Coffee out of Decorah, Iowa.”
In addition to their delicious ice cream, cheese, butter and milk, they now offer a full line of espresso drinks, fresh brewed coffee, tea, and seasonal options such as hot apple cider and hot chocolate made with their own chocolate milk.
“The response has been great from the community and visitors passing through,” Liz says.
WW Homestead Dairy is a family-run dairy processing plant operated by the Walleser and Weighner families. They began producing their first cheese curds the summer of 2011 and has since adopted the title of “The Cheese Curd Capital of Iowa.” All the milk used to produce their dairy products comes from the Walleser and Weighner family dairy farms, located in Allamakee County.
This past year they expanded their markets by working with colleges and schools, and are currently working on introducing cottage cheese into their product line.Read more
by Elena Byrne
If you’re like me, you’ve dabbled a bit in the arena of Indian cooking, but let’s face it: it’s always daunting. It never seems quite as delectable as when experienced hands have made it, right? Perhaps it’s the fact that you may substitute a spice here and there, or skip a spice altogether because you couldn’t find it, or maybe it’s because the spices are old, having sat in the cupboard for a year.
That’s exactly why Flavor Temptations was created. Sara Parthasarathy first created the pre-measured meal kits because it pained her to know that her son, in college, was not cooking for himself. Now she works to help families cook together using her fresh spice packages along with ingredients you have on hand such as potatoes, canned chickpeas, and veggies of your choice. The step-by-step recipes are easy to follow and the results have been bringing customers back for more.
Sara and husband Partha have been growing their business since 2012 and they’ve come a long way, now in their second rented commercial kitchen where they measure and package their spices. They’re in their second round of packaging and have adapted the recipes now for institutional-size packs as well as the 2- and 4-serving retail packs.
They first attended the Feast! Local Foods Marketplace in 2016, where they were poised to grow and added two distributors as a result. Prior to Feast 2016 their recipe kits were in 28 stores, and a month following Feast they were in 60 stores.Read more
by Kelli Boylen
University of Iowa athletes are now powering up with O’Brien’s Own Granola!
O’Brien’s Own Granola received a vendor contract from the University of Iowa Athletic Department to provide new, single serving 2-ounce bags of granola. In addition, their energy bars are now offered at the fueling stations across campus.
“What a treat that our granola is helping fuel our student athletes at the University of Iowa. We feel privileged that we are a part of their training routines!” said Rick O’Brien.
In 2010, Rick and Belinda O’Brien started making granola with an original recipe in their own kitchen for themselves. They were soon making it for family, friends and co-workers.
In early 2011, they decided to go retail but needed a commercial manufacturing kitchen so Rick converted their basement into what they needed. After only a year they outgrew that space and in October of 2012 moved production into a commercial facility.
“It’s amazing how far we have come by keeping things simple. We use only the finest ingredients with no preservatives and trade shows like Feast! and local farmer’s markets have been a huge blessing and a catalyst for our growth,” shared Rick and Belinda. All their oats and honey are locally sourced from Iowa.Read more
by Kelli Wickard
|Pete Gengler — "out standing" in his field.|
Who doesn’t like to treat themselves to some fries every once in a while? Sno Pac’s crinkle cut fries offer a healthier option that can be purchased in the freezer section of your local grocery store and made at home in minutes.
Sno Pac Foods was established in 1943 by J.P. Gengler, and for the past 70 years, they have been a family owned and operated business. Now on the fourth generation of Genglers, Pete Gengler has stuck with the family tradition and has continued to keep the farm completely organic. Throughout the decades they have strived to be the best in frozen fruits and vegetables that are organically grown and processed. The quality of their products is what has kept their customers coming back for so long.Read more
by Kelli Boylen
Five years ago when Eric and Sarah Underberg started making fermented foods most people had never heard of the idea.
|Sarah was interviewed on WHBF-TV on September 20, 2017 and snapped this selfie.|
Nowadays, most people have heard of kombucha and sauerkraut, but there are many other products including fermented hummus, kimchi, pickles, salsas, and traditional sourdough bread.
Eric started exploring fermented foods to improve his own health. “My husband started making fermented foods to heal his body after years of abuse from college football and working as a master carpenter,” shared his wife Sarah. “He began making milk kefir and sauerkraut and eating it every day. I was not interested in the beginning, however his passion for spreading the truth about food was so profound that I jumped on board. After about six months of Eric consuming these foods and the almost immediate bounce back, he talked to me at length about how we needed to share this information and food with others. That is when we decided to put everything we had into this business,” says Sarah.
They founded Agri-Cultured in 2012 in Dallas Center, Iowa with a small, licensed kitchen. They started making five-gallon batches of sauerkraut and kimchi.
“It was so important to us that we make the transition to whole food eating so easy, that people didn’t even realize they were eating ‘healthy.’ That’s why we offer the flavors that we do,” she said, adding, “Our company is the “gateway” drug to fermented foods...ie...easy on taste, pairs well with so many other foods and it gives us the opportunity to plant the seed of cultured food.”Read more