_____ supplies the nation with most of the cherries used in baked goods.
Iowa's famous Holstein cow cheese, tangy and creamy, first produced in 1941.
The pioneers who traveled west brought _____ for fruits and vegetables that would eventually feed the nation.
The natural sugars in corn will turn to _____ if not cooked while fresh.
Monterey Jack is and American original cheese that is tender and _____.
The hardness of the wheat kernel has to do with the amount of protein, or _____, it contains.
A mainstay of the Midwest cuisine.
The cooking of the Midwest is based on the no-nonsense fare of the early _____.
The Midwest is the _______ of America
A term coined in the mid-nineteenth century to describe a growing population of sedentary city-dwellers and an epidemic of obesity and indigestion everywhere.
An animal that is easy to raise and provided important nourishment to the pioneers.
The folk hero credited with bringing a skillet on his head, a spade, and a bag of apple seeds to the Midwest.
____ flour is a low protein, soft wheat variety, designed for tenderness.
German settlers gave America ____ ____.
John Deer invented the steel _____.
John Harvey Kellogg's wife invented _____ crusts to reduce the use of butter in pies.
Wild rice is an expensive grain that is actually an aquatic _____.
The main source of animal feed and ethylene alcohol, as well as for many food items.
John Harvey Kellogg, first health food invention was _____.
The cherries of the Midwest are _____, not sweet.
The Kellogg brothers were _____ geniuses.
Many of America's food _______ movements began in the Midwest.
A wild mushroom often used in sauces, risotto, stirfries, omelets, or pasta dishes.
Corn's natural ____ dissipates quickly.
A soft mild cheese invented in Wisconsin.
The invention of this by John Deer helped farmers break up the tough prairie sod.