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Double scolding to Iowa DNR is a moment to pivot and stand up for water quality | Opinion

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Double scolding to Iowa DNR is a moment to pivot and stand up for water quality | Opinion



Iowa leaders do not have to abandon or betray pro-business stances if they want to do better for Iowa water and for Iowans.

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  • Monitoring: DNR wrongly omitted rivers from impaired-waters list, EPA says
  • Regulation: Availability cannot be the only consideration in water-use matters
  • Enforcement: Attorney general should step up its enforcement
  • Spending: Time to finally raise sales tax for the outdoor trust fund
  • The stakes: Protecting water is Iowa law

The battle for clean water in Iowa has been locked in a stalemate for years. Advocates jump up and down pointing to obvious evidence that dangerous chemicals pervade streams, rivers and lakes, threatening people’s health and taking away recreation opportunities. The state’s elected and appointed officials, citing various measures of their own, say things are getting better thanks to their strategy of working together with agricultural and industrial polluters. Little changes (except continued damage to waterways).

A pair of developments this month, though, call into question Iowa’s entire approach to managing water. A state administrative law judge and the federal Environmental Protection Agency, in unrelated writings, say the Iowa Department of Natural Resources thinks too narrowly about water pollution.

If state leaders take the criticisms seriously, they can chart a different course of more aggressive protection and restoration of this precious resource. New approaches to monitoring, regulation, enforcement and spending can spur a better future for the welfare of Iowa and its people.

Monitoring: DNR wrongly omitted rivers from impaired-waters list, EPA says

The EPA chided the DNR in a letter this month, saying stretches of the Cedar, Des Moines, Iowa, Raccoon and South Skunk rivers should have been included on the DNR’s list of impaired waters in the state. The assessments involved are technical, but the gist is that Iowa improperly treated nitrate pollution as though it does not have toxic effects on humans. Nitrates are a form of nitrogen that commonly results from manure and fertilizer runoff.

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The rivers involved supply drinking water for large cities, including Des Moines and Cedar Rapids. It is distressing to learn that the DNR could miss the mark on such a crucial question of public health – all the more so when considering the possibility that the EPA might cease to be an effective backstop on such questions. New York congressman Lee Zeldin, Donald Trump’s announced choice to take over the EPA, pays lip service to conservation, but he, Trump and other voices likely to be influential in the new White House have made plain their top priority is removing restrictions on business. In the future, responsibility could fall solely on the DNR to correctly look out for drinking-water interests.

Regulation: Availability cannot be the only consideration in water-use matters

Another of the DNR’s tasks is to manage water-use permits for farms and other businesses that use a lot of it. According to an order by state administrative law judge Toby Gordon, the DNR’s management mostly focuses on availability of water. Gordon, reviewing a permit for a controversial feedlot in northeast Iowa, says that’s contrary to state law, which calls for environmental impact to be considered, too.

Indeed, here’s Chapter 455B of the Iowa Code: “The general welfare of the people of the state requires that the water resources of the state be put to beneficial use which includes ensuring that the waste or unreasonable use, or unreasonable methods of use of water be prevented, and that the conservation and protection of water resources be required with the view to their reasonable and beneficial use in the interest of the people.”

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DNR Director Kayla Lyon can accept Gordon’s order or seek changes. She should agree to it in this case, but more importantly, she and her department need to adopt this reasoning in all contexts, not just water-use permitting. They should more often push back on the operations in Iowa whose proposals risk — or promise — damage to the environment.

Industry, including agriculture, drives Iowa’s economy, of course. And that will still be true if DNR personnel insist more often that industry take responsibility for side effects. The DNR has the authority it needs; it’s a matter of discretion.

Before voting no on Lyon’s confirmation this spring, state Sen. Pam Jochum, a Dubuque Democrat, told colleagues that “I think that Kayla Lyon — if she was allowed to do what a director can do, provide policy direction to this body on what the problems are and how to fix them and the funding that needs to accompany that to solve those problems — this state would have clean water.”

Many tools are available to Lyon, her DNR and state boards responsible for the environment: They can reject applications. They can impose more conditions on permits. They can fine offenders more often. They can refer more severe offenders for prosecution.

Enforcement:  Attorney general should step up its enforcement

In egregious cases, the Iowa Attorney General’s Office can take over enforcement actions and seek penalties of greater than $10,000, the statutory limit for the DNR’s administrative process.

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If regulators believe that some Iowa businesses count those meager fines as merely a cost of doing business, then they should more freely get the attorney general involved.

Attorney General Brenna Bird’s office should have the resources to pitch in. Unlike almost all other state agencies, which have as usual requested status quo budgets for 2025-26, Bird is asking lawmakers for $1.7 million in new money to hire seven attorneys and a paralegal for various needs. In addition, Bird has unquestionably fulfilled her 2022 campaign promise to use the office’s resources to litigate furiously against the Biden administration – which won’t exist after Jan. 20. Maybe dashing off memos and briefs in favor of Donald Trump’s agenda will take just as much time. Or maybe some time could be sliced off for work more directly relevant to Iowans’ lives and communities.

Spending: Time to finally raise sales tax for the outdoor trust fund

Even if Iowa transformed its regulatory scheme on a dime into one that reliably preserved water quality, the problems that have accumulated over decades will require investment for mitigation and restoration. State appropriations and other sources can be a piece of that puzzle. But Iowa also has a ready-to-go mechanism for spending on conservation and recreation priorities: the Natural Resources and Outdoor Recreation Trust Fund, approved by 63% of voters in 2010 and stubbornly empty since.

Filling the trust fund’s coffers requires increasing the sales tax, which the Iowa Legislature has refused to do. Gov. Kim Reynolds proposed this in early 2020, but the idea fell apart when COVID-19 tanked most of that year’s legislative session. Lawmakers’ bills to take similar steps also have fizzled.

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With Republican majorities passing income tax reductions and proposing to take a new bite out of property taxes, there’s no time like the present to fund some necessary government work, including conservation, with a higher sales tax.

The stakes: Protecting water is Iowa law

Private environmental groups have done laudable work bringing the DNR’s shortcomings to light and collecting wins in court and in administrative proceedings. They’ll continue to do that even if the EPA gives up on water quality. But those battles are costly, and the environmental groups lack the authority of government.

Lyon and the DNR, as well as Bird, Reynolds and majority leaders in the Legislature, do not have to abandon or betray pro-business stances if they want to do better for Iowa water and for Iowans. But they need to realize that doing better for water quality and for people is part of their charge. It’s been there in state law for decades.

Lucas Grundmeier, on behalf of the Register’s editorial board

This editorial is the opinion of the Des Moines Register’s editorial board: Carol Hunter, executive editor; Lucas Grundmeier, opinion editor; and Richard Doak and Rox Laird, editorial board members.

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Want more opinions? Read other perspectives with our free newsletter or visit us at DesMoinesRegister.com/opinion. Respond to any opinion by submitting a Letter to the Editor at DesMoinesRegister.com/letters.



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McKeever’s 7′3″ frame made Iowa the ‘obvious choice’ in the transfer portal

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McKeever’s 7′3″ frame made Iowa the ‘obvious choice’ in the transfer portal


IOWA CITY, Iowa (KCRG) – Andrew McKeever is hard to miss at an Iowa practice. The St. Mary’s transfer and center stands 7 feet, 3 inches tall and averaged 8.2 points and 9.2 rebounds per game last season.

‘Nothing like I’ve seen in practice’

Teammates have taken notice of McKeever’s size. Forward Trey Thompson said the center’s hands alone drew a reaction.

“Yeah, he’s big. That’s for sure. I saw him looking at his phone and it looked like a tiny, little iPod in his hand. I was like, ‘Geez, man,’” Thompson said.

Forward Joey Matteoni said McKeever’s presence in the paint stands apart from what he has seen in recent seasons.

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“He controls the paint for sure and nothing like I’ve seen in practice the last couple of years. No offense to Cam (Manyawu), but I mean 7′3” is just different,” Matteoni said.

McKeever on why Iowa made sense

McKeever said the decision to transfer to Iowa was straightforward.

“It was a pretty obvious choice for me,” McKeever said. “Their team was so good last year, making an Elite 8 run. I was maybe a key piece that they needed with a little bit more size, even though their bigs were good, but they just didn’t have the height as some of the other teams did in the Big Ten. So I figured I could help in that way.”

From baseball to basketball

McKeever was not always a basketball player. He stood around 6 feet, 2 inches early in high school before a significant growth spurt changed his trajectory.

“I was like 6′2” during COVID and then I grew to 6′10″ when I was out of COVID. I was playing baseball at the time, and I was like, yeah, I got to go to basketball. I locked in during my sophomore season,” McKeever said.

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His high school coach pushed him to make the switch permanent.

“My high school coach who I had been with growing up said, ‘You need to stop playing baseball and just focus on basketball.’ That’s kind of when it flipped the switch for me,” McKeever said.

Adjusting to his own size

Even after committing to basketball, McKeever said adapting to his own frame took time.

“Maybe a little uncoordinated and slow for my size. But I kind of worked on it a lot when I was at St. Mary’s and I got better at it,” McKeever said.

McKeever now joins Iowa’s program under head coach Ben McCollum.

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Copyright 2026 KCRG. All rights reserved.



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Iowa WWII veteran approaching 100th birthday honored in Cedar Rapids

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Iowa WWII veteran approaching 100th birthday honored in Cedar Rapids


CEDAR RAPIDS, Iowa (KCRG) – World War II veteran Laverne Severson turns 100 years old on July 14. On Thursday, family, friends and fellow veterans gathered at the Freedom Foundation in Cedar Rapids to honor and celebrate the milestone birthday.

The National World War II Museum says fewer than 1% of World War II veterans remain alive.

Laverne served as a line medic during the war and was stationed in the Philippines.

“As soon as I turned 18, it didn’t take me about a month until I was going overseas,” Laverne said.

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His son, Boyd Severson, recalled stories his father shared about life at his base.

“His base over there, he told me they would get air raids every morning. The Japanese would do an air raid and they’d have to run and jump into their foxholes. And this is stuff you see in movies, and he actually lived through this,” Boyd said.

Eric Parker, assistant director of the Freedom Foundation, said veterans like Laverne deserve recognition.

“As long as we are allowed to still be graced with their presence, then we need to just soak that up and just be really thankful,” Parker said. “There needs to be a remembrance and there needs to be a legacy there that we can honor.”

Boyd said the number of surviving World War II veterans in Iowa underscores the importance of events like Thursday’s celebration.

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“Slowly but surely we’re losing this generation that, from what I’ve seen, there’s 250 to 275 surviving World War II veterans remaining in Iowa, and my father’s one of them and they all should be recognized. It all should be honored,” Boyd said.

And we had to ask…what’s the secret to a century of life?

“Crackers and peanut butter in the morning for breakfast!” Laverne said.

Copyright 2026 KCRG. All rights reserved.



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From caviar nuggets to bison, 10 new Iowa State Fair food trends

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From caviar nuggets to bison, 10 new Iowa State Fair food trends


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Summer at the Iowa State Fair has always been a celebration of Iowa’s appetite for fun, flavor and a little bit of culinary chaos.

On July 7, the Iowa State Fair revealed 84 new dishes served at the 200-plus food stands on the fairgrounds. And while the fair has always had an appetite for foods on a stick, novelty creations and glorious gut busters, the 2026 lineup pushes that spirit further than ever.

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This year’s new foods reflect a fair in full technicolor: patriotic desserts exploding with red‑white‑and‑blue pride, global flavors stretching from Hawaii to Vietnam and over‑the‑top creations engineered for the camera as much as the palate. Strawberries dominate the sweets scene, butter becomes a starring ingredient and bison quietly emerges as the protein of the moment. Even classic comfort foods get a modern remix, whether wrapped in frybread, dipped in chocolate or topped with jalapeño heat.

Together, these dishes tell a story of a fair that’s evolving into louder, brighter and more playful dishes while still rooted in Iowa’s love of indulgence, nostalgia and big summer flavor. Here are the 10 trends defining the 2026 Iowa State Fair.

Hyper‑patriotic foods take over

This year, the Iowa State Fair celebrates America’s 250th birthday with a patriotic Fair Spirit theme that includes a massive 250-flag display, a “Spirit of ’76” historical exhibit, nightly drone shows and special events, as well as an official America 250 Tree and the Iowa Veterans Memorial Walkway on Expo Hill.

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The State Fair’s 250th‑anniversary theme shows up everywhere, especially in desserts. Red‑white‑and‑blue sprinkles, flag toppers and “1776” branding dominate the fairgrounds.

Look for 1776 Dubai strawberries, dipped in a rich, creamy pistachio-tahini paste and crunchy toasted kataifi (shredded phyllo pastry) for $19 from The Strawberry Station. The Dairy Zone offers patriotic nachos, a sweet treat with waffle chips and vanilla ice cream, drizzled with cherry and blue raspberry dips, topped with whipped cream and festive red, white and blue star sprinkles for $10.

Bubbly Bar has Parmesan ice cream, a nod to an 18th-century sensation that combines the rich, nutty flavor of aged Parmesan with smooth, creamy ice cream. Bubbly layers in tart cherry and buttery pound cake for a Revolutionary-era treat for $14.

Over the Top goes patriotic with Sweet Americana, featuring strawberry shortcake, lemon bar and blueberry crisp ice creams, each topped with a shortcake cookie, a lemon bar square and chocolate-covered blueberries for $13.

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Another sweet dish, the Star Spangled Frybread, comes with a sweet glaze, topped with festive red, white and blue sprinkles and finished with a light dusting of powdered sugar from Its Dough Time for $12.

On the savory side of the menu, Blue Ribbon Bar & Eatery has the 1776 Liberty Bowl with a sourdough bread bowl loaded with cheese curds, French fries and slow-roasted shredded beef, all smothered in gravy and topped with hand-breaded onion rings. Try it for $15.

This is the most overtly patriotic menu the fair has produced in years.

Chocolate‑covered everything

Chocolate is the year’s dominant sweet, whether it’s poured, drizzled, dipped or smothered.

Try Belgian chocolate-covered strawberries from The Strawberry Station for $17 or an affogato, an espresso ice cream drink drizzled with chocolate (or caramel), at the Biscuit Bar for $8.

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The Iowa Specialty Crop Growers Association slathers its Strawberry Bliss in chocolate. A buttery shortbread cookie comes topped with a strawberry and a cloud of meringue. The entire creation is covered in milk chocolate, drizzled with white chocolate and finished with a sprinkle of fresh-cut strawberries. Try it for $8.

Chocolate + fruit + spectacle is a clear 2026 signature.

Sweet‑heat mashups

Spicy‑sweet combos are bigger, bolder and more chaotic than ever.

Make your dessert fiery with the Firecracker Churros from Applishus with Lola’s jalapeno and habanero pepper spice sauce, honey molasses and sugar topped with an apple butter and cream cheese dip for $10.

Maybe one of the craziest concoctions at the fair is the Cajun Cluck ’N’ Chaos, a Cajun-style chicken sloppy joe with crunchy sweet pepper coleslaw and fiery spicy pickles topped with a skewer stacked with a tangy pickled egg and extra pickles, finished with a cloud of lime-infused pickle cotton candy. It all comes on a brioche bun at Cluckin’ Coop for $14.

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Cowboy Candy from Stockman’s Inn brings sweet and spicy breaded jalapenos for $5.

Whatcha’ Smokin BBQ returns with Star Spangled Swine with pork belly with an apple chipotle rub and Big Red soda glaze rolled in blue and white honey crystals for $15.

While this trend marks a continuation of the fair’s love affair with spicy‑sweet combos, this year they’re more extreme.

Cheese goes maximalist

Cheese isn’t a garnish — it’s the headliner in 2026, with dishes with the dairy product as the main event.

Start with America’s “Berry” Good Grilled Cheese from What’s Your Cheez for $16. It combines several trends with a sweet and savory grilled cheese made with caramelized brioche bread, stuffed with blueberry white cheddar, layered with tart raspberry amaretto jam and blueberry bourbon jam, then stuffed with crispy candied pork belly that has a touch of sweet heat. Patriotic, sweet and savory, maximalist and cheesy all in one dish.

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Cheese takes center stage with the Mozza‑Tini from DG – Destination Grille for $10. These hand-breaded gluten-free mozzarella sticks come with warm vodka sauce, jalapeno ranch drizzle and fresh parsley. Spicy and sweet come together with cheese.

The garlic dill pickle cheese curds from Brad & Harry’s Cheese Curds for $9 combine the food stand’s two most popular flavors, garlic and dill pickle.

Strawberries are the star fruit

Strawberries appear in more new food dishes than any other fruit. Often, they are paired with chocolate or patriotic themes.

The 1776 Dubai Strawberries at The Strawberry Station, the Strawberry Bliss at the Iowa Specialty Crop Growers Association and Sweet Americana at Over the Top are just some of the dishes offered at the fair.

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This mirrors national trends. Strawberries are having a moment.

Global fusion expands

Hawaiian, Vietnamese, Salvadoran and Mexican influences make this the fair’s most international menu yet.

New dishes include Saigon birria pupusa from Saigonais Cuisine for $10. A pupusa comes filled with pho-braised brisket and melted cheese, served with a hoisin birria consommé for dipping. “Just as Iowa’s heritage has been built by generations of people bringing their own stories and traditions to the table, the Saigon birria pupusa brings Salvadoran, Vietnamese and Mexican flavors together in one dish. It is a tribute to the fair spirit — a celebration of unity, heritage and the American tradition of creating something greater together,” the fair said of the dish.

A taste of Hawaii brings spam musubi to Kama’aina Grill for $5. This fusion food combines American spam with Japanese musubi (rice ball) techniques. The stand also has Kama’aina Bento for $23. The plate lunch from Hawaii features teriyaki beef, fried saimin noodles, spam or garlic chicken served with rice and macaroni salad.

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Bao Bao’s Tanghulu brings tanghulu, a Chinese street food of candied fruit on a stick, for $12.

GoldenKDog brought Korean hot dogs to the fair in 2025. This year, they introduced the Cinnamozza Kdog, a mozzarella cheese Korean corn dog dunked in salted butter, sprinkled with cinnamon sugar and topped with Cinnamon Toast Crunch for $18.

Dessert spectacle rules

Desserts are bigger, brighter and built for social media. These over-the-top dishes are shareable, both with another person and on Instagram.

Oreo Overload Nachos from Dairy Zone for $10 start with waffle chips piled around vanilla ice cream, hot fudge topped with crushed Oreo cookies for dipping and whipped cream. Dairy Zone suggested dipping the waffle chips into the sundae.

The deep-fried cookie dough pie from Minneapple Pie comes with vanilla or cinnamon ice cream for $12.

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The walking taco goes dessert-style with the walkin’ Oreo sundae for $9 from Wonder Bars.

If combining savory and sweet is your thing, try the Ultimate Bacon-Brisket Mac & Cheese Donut. The $7 snack from The Rib Shack starts with mac and cheese loaded with bacon and brisket that’s breaded in a cake-style coating and finished with a sweet barbecue glaze. Not enough? It’s topped with chopped brisket and garnished with a slice of fresh jalapeno. You can nab six for $30.

Dessert nachos, dessert doughnuts and dessert frybread add up to the fair pushing “dessert as spectacle.”

Bison and pork dominate the protein scene

The Iowa Pork Producers lead the way with pork dishes at the Iowa State Fair. The fair estimates it sells 46-50,000 of its famous Pork Chop on a Stick during the 11-day event. But save room for some new riffs on pork that appear in 2026, including the Porky Pileup at the Stockman’s Inn for $15. The dish features fries layered with pulled barbecue pork, mac n’ cheese and cowboy beans topped with bacon bits.

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Kalua pork appears at Kama’aina Grill as a plate lunch with rice and macaroni salad for $18, as well as in a poke bowl for $23.

DG – Destination Grille has the Porky Parm Gnocchi, a gluten-free potato gnocchi and Graziano sausage tossed in a house-made AE cream Parmesan sauce with a pesto drizzle and shaved Parmesan, all topped with an America 250th year flag and a souvenir piggy pal for $14. Note that everything at DG – Destination Grille is gluten-free.

Bison, though, is emerging as the breakout starring protein. Newcomer Sleepy Bison Grill has a bison burger for $13, a bison cheesesteak slider for $11 and bison nachos for $14.

Butter becomes a flavor

The Iowa State Fair is famous for its Butter Cow made with approximately 600 pounds of low-moisture, pure cream Iowa butter. In 2011, the fair turned food media on its collective head with the deep-fried butter on a stick from concessionaire Larry Fyfe. The indulgent dish featured frozen butter dipped in honey-cinnamon batter, deep-fried and topped with a powdered sugar glaze.

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In 2026, butter is a micro-trend, with the butter-dipped ice cream cone from Coney Corner for $6 that swaps out chocolate for a buttery hard shell encasing vanilla soft serve.

That Cinnamozza Kdog comes with a salted butter dunk. And buttery desserts feature shortcake, pound cake and even Biscoff cookie butter cheesecake funnel cake from McGrath’s Funnel Cakes for $15.

Chaos foods define the fair

Maximalist, hybrid, over‑the‑top creations are now a fair signature, and the new dishes in 2026 do not disappoint. The Cajun Cluck ’N’ Chaos at Cluckin’ Coop and Ultimate Bacon‑Brisket Mac & Cheese Donut at The Rib Shack certainly fall into that category.

One of the most expensive dishes at the Iowa State Fair brings caviar and chicken nuggets from JR’s SouthPork Ranch for $99 that blends childhood nostalgia with pure luxury. JR’s calls it “a little bit county fair, a little bit Champagne lifestyle and 100% conversation starter.” Coqodaq, a Korean-inspired fried chicken restaurant in New York, served this dish during the 2025 U.S. Open, and McDonald’s followed with a Valentine’s Day special that combined McNuggets with caviar. Now, the trend hits Iowa.

Sign up for our dining newsletter, Table Talk DSM, which comes out on Wednesday mornings with all the latest news on restaurants and bars in the metro. You can sign up for free at DesMoinesRegister.com/tabletalk.

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Susan Stapleton is the entertainment editor and dining reporter at The Des Moines Register. Follow her on Facebook, Twitter, or Instagram, or drop her a line at sstapleton@gannett.com.





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