Please answer each question, then click the submit button.

If you have any difficulties completing or submitting this form, please contact Jill.Hermann@iowa.gov.

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Part I: Foods

1) What comes to mind when you think of place-based foods?

2) What foods come to mind when you think of Iowa foods?

3a) If you've named fruits, vegetables, nuts, or meats, where in the state are these grown?

Why do you think they grow well there?

3b) If these foods are cooked or processed, are the raw ingredients grown in Iowa?
Yes     No
What are they, where in the state are they grown, and why do you think they grow well there?

4) If the particular foods or raw ingredients are no longer grown here, do you think they could be re-introduced successfully?
Yes      No
Why or why not?

5) Do you produce any of these foods yourself?
Yes     No
6) Have others in your family or community produced them?
Yes     No
7) Which foods, who has produced them, and for whom (family, community, farmers market, CSAs, commercial distributors)?


Part II: Marketing

8) What are the challenges facing farmers and food businesses who want to produce place-based foods for a specialty market?

9) Do you think such place-based foods could be exported out of state for a premium price?
Yes     No
Why or why not?

Where (what locations) would those out of state markets be?

10) Do you think that Iowa consumers would be supportive of place-based foods in the market place?
Yes     No
Why or why not?

11) Please suggest some ways to market such foods more directly to local consumers, Iowans in general, or to a national/international audience.

12) What would it take to make those foods affordable for the average or low-income consumer?


Part III: Taste of Place

13) Do any of the foods you've noted as Iowa foods have a special taste because of where they are grown?
Yes     No
Please explain.

14) Do visitors come to a particular part of Iowa to eat certain foods?
Yes     No
Where and what foods?

15) What stories (family, region, ethnicity, place of worship, occupation, etc.) are related to those foods or those you've mentioned in Part I?


Part IV: Additional Information

16) What other questions and/or topics should farmers, processors, etc. answer or speak to?

17) If you have suggestions for others Riki Saltzman can talk to, let us know! Please include names and contact information—phone and email addresses are best.