There exists the idea that stories about food should be easy to digest and palatable, that we should avoid the bitter aspects of our entangled food histories of violence, scarcity, and exploitation.

There exists the idea that stories about food should be easy to digest and palatable, that we should avoid the bitter aspects of our entangled food histories of violence, scarcity, and exploitation.
This summer, I am working alongside Iowa Valley Resource Conservation & Development to create a booklet that introduces readers to food traditions along the Iowa Valley Scene Byway, a 77-mile route where people of Belgian, German, Meskwaki and Czech decent (among others) live, work and eat...