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Five Awesome Food Organizations in Iowa


Launched by Food Tank and the James Beard Foundation, the first annual Good Food Org Guide identifies and celebrates more than five hundred U.S.-based groups including five from Iowa who are cultivating a better food system.

Eat Greater Des Moines is an organization developing a sustainable, accessible food system in central Iowa. They have campaigns for a variety of related causes including food policy, health and nutrition, food access and hunger, community outreach, and business development.

Food Bank of Iowa is one of the state’s largest hunger relief organizations, coordinating donors, government funding, and partner agencies. Their mobile pantry program fills the gaps left by existing hunger relief groups by offering food pantry services to areas without access to food distribution programs.

The Iowa Food Hub is a nonprofit that supports area farmers distribute and market their products through a farm-to-school lunch program and a number of direct connections to consumers. They focus on improving food access, creating jobs in the region, and conducting research for local farmers.

The Iowa Food Systems Council works on policy, research, and program recommendations to bring about a just and diverse food system in Iowa. The council was founded in 2000 as a short-term state-sponsored effort, but the group has continued to be run independently by producers, processors, academics, and many others.

Table to Table is an Iowa City food rescue organization that gives food that would otherwise go to waste to those in need. Table to Table saved over 1,113,800 pounds of food in 2013 by rescuing unused food from a range of partners including McDonald’s, Kentucky Fried Chicken, and local farmers markets.


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!


Easy Cheddar Cheese Sauce

Liven up everything from broccoli to baked potatoes with my 5-minute Easy Cheddar Cheese Sauce!

This post may contain affiliate links.

My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.

That said, even I – a die-hard veggie lover – can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!

This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!

The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.

The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.

Leek and Mushroom Rice

How to Make Easy Cheddar Cheese Sauce:

Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons gluten-free or all-purpose flour and cook for 1 minute.

Next, slowly whisk in 1 cup milk, season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.

Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.

Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!