editor’s note
FINDING THE HEART OF OUR HOME I’m happy to share that in late summer – just eight months after moving in – our vision for a dream kitchen became a reality. While the extra counter space and fancy drawer organizers are nice perks, the biggest upside is how it has already become a natural gathering place for our little family.
A
t the beginning of the year, my husband Adam and I moved into a new home. And by “new” I mean new to us, as it is a 1960s ranch boasting a retro powdery pink-tiled bathroom. Before finding this home, we spent countless hours visiting open houses and dragging our realtor to a wide variety of worn-down, outdated and sometimes scary array of properties across the metro. We couldn’t exactly describe what we wanted, but it needed to be something with a history that we could make our own. When we first visited our new house, we immediately knew it was the right fit – it had been loved, yet still had plenty of room for improvements. Just a few minutes into the showing, we were excitedly chattering about how our first big project would be to take down a wall and gut the kitchen.
There’s no shortage of kitchen towels, cookbooks or wall décor that describe the kitchen as the “heart of the home.” Cliché as it may be, it’s true. The kitchen is where extended families gather to dish out Thanksgiving spreads, friends catch up over coffee and children learn how to roll sugar cookies. It’s the one room that is the center of everyday moments and big life milestones. This issue of Fresh Pickings showcases the stories that begin in the heart of Iowa homes. You’ll meet three food bloggers who have turned their time in the kitchen into creative career outlets, find tips for incorporating pork into your family’s favorite meals and learn how advancements in agriculture are creating peace in kitchens around the globe. No matter the style, layout or frills of your kitchen, I hope that the articles in this issue remind you to soak up the memories and celebrations that originate in the heart of your home this fall. Enjoy the issue,
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