By Jim Duncan Sometimes the more things change, the less they stay the same. Local historian-waiter John Zeller recently completed a research project on Des Moines food history. One gem he turned up is that 100 years ago, Iowa became one of six states to pass a law against tipping. Labor unions had led the […]
From the Editor
The most important meal
By Jim Duncan
Moms have been telling us for centuries to eat our breakfast because “it’s the most important meal of the day.” Those intuitive ladies have now been backed by scientific observers. However, the composition of the breakfast that experts recommend has changed drastically as nutritionists, cardiologists and creative chefs brought new theories and more treats to the table.
The traditional daily breakfast of 50 years ago — fried eggs, fried potatoes, bacon, sausage or ham, buttered toast and jam, orange juice and coffee — is now a once or twice a week indulgence, if it’s eaten at all. We have gone through nutritional phases that have eschewed fats, carbohydrates and all things other than fats or carbohydrates. At the same time, fine dining restaurants have tempted us with brunch layouts filled with endless fountains of vodka and fruit juice, omelet stations, carving tables and 20-foot-long displays of decadence.
Today, Des Moines offers diners a cornucopia of delights for a first meal of the day. In this issue of Relish, we visit with the providers of all things breakfast, from the coffeehouses and bakeries to the lavish brunches, from the short-order grills of bar rooms and diners to our hotel restaurants. We visit with an old-fashioned, short-order diner chef and a free-ranged egg rancher, a nutritionist and a pastry chef. We deconstruct the perfect bloody Mary and specialty coffee — all in order to help you start your day in the best way possible. Like Mom said. RELISH