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Iowa

The Hawkeye State is bounded by rivers: The mighty Mississippi borders it on the east, while the Missouri and Big Sioux Rivers draw its boundary in the west. Iowa sits below Minnesota, directly above Missouri. If Americans really are what we eat, then it's surprising we don't have golden brown silks for hair and skin made of yellowing husks. We put away enormous quantities of corn. Corn also feeds the cattle, pigs, and chickens that we, in turn, consume. Yes, corn is everywhere. And in parts of Iowa (a state that is about 90 percent farmland) the fields of it stretch endlessly to the horizon. In 2005, Iowa produced over 2 billion bushels. No wonder Iowa is also known as the Tall Corn State. But it’s not all corn in Iowa. The Hawkeye State is also home to Maytag blue cheese. In 1941, Iowa State University scientists patented the Maytag family’s cheese-making method using pasteurized milk from local cows. If you’re passing through Iowa at lunchtime, stop in for a tenderloin sandwich (thinly sliced pork, pounded even thinner, then floured, fried, and served like a burger). For dinner, match up the fried tenderloin with a batch of mashed potatoes.

Featured Cook Sheila P. Cooking Level: Professional Living In: Carroll, Iowa, USA

About me: I have been cooking ever since my first time at age 3 when I warmed up spagettios for my little sister and garnished it with pepperoni. I have always cooked for big crowds, with 4 children it's hard not too. I don't think I could ever cook for just 2 people! My husband will be so sick of leftovers when the kids are grown! My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »