Kurt Michael Friese
  • 50, Male
  • Iowa City
  • United States
  • Devotay, Inc.
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  • www.amusecochon.com
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The Agriculture Gestapo
1 Reply

Started this discussion. Last reply by Brook Mar 17, 2008.


Chef Kurt Michael Friese

Latest Activity

Kurt Michael Friese posted groups
Dec 30, 2011
Julie joined Kurt Michael Friese's group

Slow Food

For restaurant professionals involved or interested in the Slow Food Movement, as well as info about the upcoming Time for Lunch campaign
Dec 8, 2010
Beth Floyd joined Kurt Michael Friese's group

Slow Food

For restaurant professionals involved or interested in the Slow Food Movement, as well as info about the upcoming Time for Lunch campaign
Oct 11, 2010
Bertell Nelson joined Kurt Michael Friese's group

Slow Food

For restaurant professionals involved or interested in the Slow Food Movement, as well as info about the upcoming Time for Lunch campaign
Jul 4, 2010

Jeff Parker joined Kurt Michael Friese's group

Slow Food

For restaurant professionals involved or interested in the Slow Food Movement, as well as info about the upcoming Time for Lunch campaign
Jul 2, 2010
TGIC Importers joined Kurt Michael Friese's group

Slow Food

For restaurant professionals involved or interested in the Slow Food Movement, as well as info about the upcoming Time for Lunch campaign
Jun 21, 2010
Joachim E. Casper joined Kurt Michael Friese's group

Slow Food

For restaurant professionals involved or interested in the Slow Food Movement, as well as info about the upcoming Time for Lunch campaign
Apr 18, 2010

Profile Information

Chef Emeritus
Devotay, Inc.
What best describes my company
Casual Dining
Consulting, Discovering New Food, Locavore, Making Friends, Networking, Organic Foods, Other
Personal Quote
A meal is a terrible thing to waste
Born and raised in the Heartland, Chef Kurt Michael Friese got his BA in photography at Coe College in Cedar Rapids, Iowa before graduating from the New England Culinary Institute, where he later was a chef-instructor. With more than 25 years of professional foodservice experience, he has been chef and owner, with his wife Kim McWane Friese, of the Iowa City restaurant Devotay for 12 years. Devotay is a community leader in sustainable cuisine and supporting local farmers and food artisans. Recently Kim promoted him to “Chef Emeritus,” and he now devotes most of his time to writing about and advocating for sustainable cuisine.

Friese is also the founding leader of Slow Food Iowa City, which created and maintains the 12,000 square-foot garden and orchard at Elizabeth Tate High School. He serves on the Slow Food USA National Board of Directors, and is editor-in-chief and co-owner of the seasonal local food magazine Edible Iowa River Valley. His columns and photos on food, wine and travel have appeared regularly in local, regional and national newspapers and magazines, and he is a food correspondent both Grist.org and Gather.com. His first book, "Slow Food in the Heartland: A Cook's Journey" was released in August of 2008. More about that at http://www.icecubepress.com/html/cook_s_journey.html
Years in the Industry

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Kurt Michael Friese's Blog

500 Words to Change America: As if Food, Farms and Fertility Mattered

Folks across the country know something is wrong. There’s just something about the system we’ve created over several decades that is inherently flawed. Some blame the government, others big banks, still others blame political parties, but all agree that there’s something that’s just not quite working the way it should. People are losing homes, jobs, and health coverage at an alarming rate because of the societal turbulence in the enormous yet formless thing we call the economy.

Enter… Continue

Posted on March 11, 2010 at 10:22am

Book Tour Update

It's been a wonderful ride so far. My heartfelt thanks to everyone who has turned out at the events here in Iowa City, as well as in Fairfield, Des Moines, Ames, Madison, Minneapolis/St Paul, Kansas City and St. Louis. Now it's on to Champaign/Urbana, Louisville, Columbus and Chicago, and we'll kick off this leg with two Iowa Public Radio appearances. Remember, if you want me to come to your town, contact Ice Cube Press and we'll see if it can be worked… Continue

Posted on October 28, 2008 at 10:48am — 1 Comment

Comment Wall (14 comments)

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At 9:38pm on October 14, 2008, www.amusecochon.com said…
Kurt, I would love to catch a conversation with you. I went to school at Iowa. Funny world...

Here is what I am working on now.

Amuse Cochon Napa
“Five Chefs, Five Pigs, Five Winemakers”
November 2nd, 2008

WHAT: A group of top Bay Area chefs will each prepare a heritage breed hog from head to toe for this friendly competition. Guests and professional judges will determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines. Amuse Cochon is a tribute to heritage and heirloom breeds, chefs and winemakers.

Each 70lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared.

WHY: A portion of the proceeds will benefit the City of Napa Fire Explorers program, a vocational firefighter training program for Napa County youth.

WHO: A Taste Network Event www.tastenetwork.org featuring:
Chris Cosentino, Incanto www.offalgood.com
Allan Benton, Benton Smoky Mountain Country Hams www.bentonshams.com
Peter Pahk, Silverado Resort www.silveradoresort.com
Taylor Boetticher, Fatted Calf Charcuterie www.fattedcalf.com
Ryan Farr, Orson www.bestbyfarr.wordpress.com
Wineries: Palmaz Vineyards, Anderson’s Conn Valley Vineyard, Hill Family Estate, Saddleback Cellars, and Thomas Michael Cellars

HOW: RSVP IS REQUIRED. Tickets are $100 per person ($20 discount to industry and slow food members) For more info: http://www.amusecochon.com (tele: 404-849-3569)

Amuse Cochon began in Atlanta and is national in scope. Other upcoming cities include New York, Chicago and Seattle. Chefs and judges from each city are selected by Taste Network to participate in the event. www.amusecochon.com

Taste Network is a Georgia-based company delivering experiential services to the artisan wine and cheese industries. The company’s mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. www.tastenetwork.org

More Info: www.amusecochon.com
At 9:31am on August 14, 2008, Cooking Up A Story said…
Hi Kurt Michael, from another Iowan! I now live in Portland, OR, but was born/raised in Davenport! Looks like we have another connection too: thru edibleCommunities. Small world. Glad to have found you here at FohBoh.
At 8:00am on July 6, 2008, Heidi Stine said…
Dear Kurt,

Hope things are getting better in Iowa for your friends. Have you ever tasted wines made from Iberian varieties cultivated and produced here in the US?

At 5:50pm on May 20, 2008, Holly D. Elmore said…
Hello Again! Julie Shafer, the local Slow Food hauncho, is one of the co-chairs of the original Roundtable that birthed the GFA. Julie is a dear friend and will always be involved on the Task Forces.

Thanks for your advice.

At 4:50pm on May 20, 2008, Holly D. Elmore said…
Hi Kurt! We now have a website ~ www.greenfoodservicealliance.org.

Have a great week!

At 1:08pm on April 1, 2008, Holly D. Elmore said…
Hi Kurt! The Green Foodservice Alliance is collarative effort of the ACF, Georgia Restaurant Association, Georgia Organics and the Georgia Grown Program at the GA Dept of Ag. Our mission is to create and implement Sustainable Best Practices in the foodservice industry.

We are only a few months old and without funding so there is not yet a website. Yesterday we co-hosted a Breakfast with Ted Turner re: A Conversation with Ted on the Green Restaurant Revolution. In March we hosted our first Leg Meet & Greet Luncheon and had over 20 Legislators attend as well as the Governer.

I am not on FohBoh often right now as life is quite hectic. You may reach me on my e-mail at hollyde@bellsouth.net. I will be happy to share some of the exciting things we have going on.

Have a great day!

At 12:32pm on March 16, 2008, Kristen Siqueiros said…
Thank you for joining Ambitions Kurt!
At 9:08am on March 15, 2008, Kristen Siqueiros said…
That's pretty awesome Kurt!
At 8:31pm on March 11, 2008, Kristen Siqueiros said…
I've got to know the story behind your picture :o)
At 10:36am on March 1, 2008, Michael L. Atkinson said…
Hi Michael, thanks for joining and referring others to FohBoh. I know you are new, so please read the community guidelines. The blog post you wrote is appropriate for view by your friends only and not everyone. Please post blogs with commentary relevant to the restaurant industry. Thanks




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