Iowa City duo brew local kombucha in small kitchen
Wild Culture Kombucha founders Rachelle Schmidt and Tim Reed produce 84 gallons weekly in a Cor ridor facility. Their teas mix tea with pressed juice from local produce, and are on tap at several Iowa City venues and at Cedar Rapids’ Iowa Brewing Company.
MENTIONED IN THIS ARTICLE
Wild Culture Kombucha
Iowa City
China
Rachelle Schmidt
Tim Reed
Iowa
Wild Culture
Bread Garden
Iowa City Brewlab
30Hop
Trumpet Blossom
Clinton Street
Iowa Brewing Company
Cedar Rapids
Schmidt
Reed
No-fuss toppings mark new wave of Italian pizzas
The piece notes the American proliferation of pizza styles from Neapolitan to deep dish and argues that recognizing pizza as Italian reflects the nation’s ownership of the dish. It invites cooks to skip strict authenticity and enjoy varied toppings.
MENTIONED IN THIS ARTICLE
Naples
Italy
Spicy Hellboy inspired pizza with broccoli and olives
Pizza features soppressata and chili honey with broccoli, Parmesan, blue cheese, Kalamata olives and red onion. A pesto tomato version tops with fresh mozzarella. all baked at high heat for 6 to 10 minutes, yielding a salty tangy crust.
MENTIONED IN THIS ARTICLE
Paulie Gee's
Brooklyn
Chicago
Logan Square
Mike
Kalamata
Jared
Also Mentioned on This Page
Crazy For
Kombucha
Cliff Jette
Iowa City Company
Alison Gowans
the Gazette
Chicago Tribune
PIZZA