JAN 19, 2016

Mike Banasiak, Susan Hatten, Denny Beyer, Jason Willis and Andrea Stackhouse ponder the future of the maturing YP segment in dsm magazine.


It warmed our spirits on a cold January evening to welcome so many people to Capital Square's atrium last Tuesday for the unveiling of our latest issue of dsm. We enjoyed splendid hors d'oeuvres from our hosts, Two Rivers Hospitality Group, and conversations with so many of the magazine's advertisers and other supporters.

One of the articles we're excited about in this issue presents the thoughtful ideas of young professions contemplating the next stage of their careers. You can read their story here and the entire January/February issue online here, or pick up a genuine printed copy at one of the many shops where dsm is available or at our offices, 100 Fourth St. downtown.

If you were with us for the unveiling Tuesday, thanks for coming. Want to mark your calendar for the next one? It will be Tuesday, March 1, at Minnesota Cabinets at 9351 Swanson Blvd. in Clive. 
The Big Reveal: Final Photos of Bathrooms in a 1920 Craftsman
Blending a modern design with the original charm of this home, two bathrooms are rejuvenated with gray and white marble, porcelain tile and glass finishes. ... Read More »
Here's a fresh take on game-day snacking: zesty Moroccan Party Meatballs. 

By Wini Moranville

Ever since I discovered a fabulous Moroccan dipping sauce at Hy-Vee, I've been using it in everything from deviled eggs to meatballs. Patterned after harissa, it combines crushed red pepper, spices, tomatoes, vinegar and other ingredients for a lively, spicy-hot condiment that can do anything Sriracha does but with more depth and "wow--what is it?" intrigue.
I enjoy spooning it atop deviled eggs or stirring it into mayonnaise with just a little garlic for a makeshift aioli to serve with turkey or salmon burgers. I'm also a big fan of using it in my party meatball recipe:
Moroccan Party Meatballs 
1  medium onion, chopped
1  tablespoon extra-virgin olive oil
2  minced garlic cloves
1  teaspoon ground cumin
1 14.5-ounce can diced tomatoes, undrained
1 to 2 tablespoons Hy-Vee Moroccan dipping sauce
   (depending on how hot you like it!) or harissa
1 pound
frozen, fully cooked meatballs (such as Farm Rich or Hy-Vee brand), thawed
   Snipped fresh cilantro or parsley
In a medium skillet, sauté the onion in hot oil until tender but not brown; add the garlic and cumin and sauté 15 seconds more. Add the tomatoes, the Moroccan dipping sauce and meatballs; bring to a boil. Reduce the heat, cover and simmer (stirring occasionally) about 10 minutes or until flavors have melded and the meatballs are hot. Sprinkle with snipped fresh cilantro or parsley to serve. Makes around 20 meatballs.
P.S. The 1˝-quart Le Creuset braiser is perfect for this. Check out my recent dsm magazine story that tells you what braising pans are all about, along with some other favorite foodie finds.

Wini Moranville is a freelance writer who covers the food and dining scene for dsm. Follow her at All Things Food - DSM Wini Moranville.
Need a break from nosy pollsters' calls? Spend an evening instead with Iowa City writer Zachary Jack, who will discuss his latest novel over dinner Jan. 29 in Perry.


Here's an escape from the political pollsters: Perry's Hotel Pattee plans a literary twist on old-fashioned soup suppers. Iowa City writer Zachary Michael Jack will be on hand at 7 p.m. Jan. 29 to discuss his new book, "Corn Poll: A Novel of the Iowa Caucuses." It's billed as the story of a presidential vote gone wonderfully off the rail.

According to David Yepsen, former political writer at The Des Moines Register, the book provides "a nice break from the grind of campaign news. ... Beyond the spoofing of characters you'll recognize, there's a warm hope for something better in our political system."

The hotel is preparing a menu of corn recipes: your choice of soups, corn muffins, cornbread, biscuits, even caramel corn cake.

Jack will also sign books in Des Moines at 11 a.m. on Jan. 30 at Beaverdale Books, 2629 Beaver Ave.
Wally Van Sickle of Colorado is among the renowned environmentalists speaking in a series of conservation programs at Blank Park Zoo.


Blank Park Zoo's conservation series returns with three new-year events featuring prominent environmentalists:
  • Peter Knights explains his work in the fight against poaching and the illegal wildlife trade on Feb 4.
  • Wally Van Sickle discusses "front-lines" conservation work in developing countries on March 3.
  • Dr. James Pease details his lifelong work on water conservation April 7.
Each program at the Blank Park Zoo Discovery Center includes a 6 p.m. social hour as well as the presentation at 7 p.m. Early prices for each event (purchased before Jan. 29) are $20 for nonmembers, $16.67 for members and $11.67 for students. Tickets can be purchased online at blankparkzoo.com.
Our dsm identity means something special to us. What does it mean to you? 

So there we were, enjoying the friends and festivities at our latest new-issue launch party (see item No. 1 atop this newsletter), and we started thinking again about our readers, both the partygoers who were with us Tuesday and others who encounter dsm more quietly in print and online. You often tell us how much you enjoy what you read, and we're grateful for that. But what are we missing? What would you expect of us that we aren't providing? In short, how can we serve you better?

That's a good topic to consider at the frosty dawn of a new year. We'd be grateful to hear from you. And yes, we can take criticism. It might make us stronger; it will make us better. What do we cover too much? Where do we sometimes lose your interest? What would you like us to do more or better? If you've wanted to have a voice in the dsm brand, both the magazine and this newsletter, here's your opportunity. Just email dsmeditor@bpcdm.com. We promise to read and consider every idea, to be grateful to you for your time, and to do what we can, with your help, to make dsm more engaging and compelling for you in 2016.  

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