The best dish, though, may have been a side: corn bread.
More than almost any place I've ever been, Ames seemed to be peopled by well-intentioned, conscientious Midwesterners, purely monogamous, family-oriented, educated souls who grew wonderful tomatoes and fabulous sweet corn on the side.
One of those is pozole, a mildly spicy brothlike soup of shredded chicken and corn, with a side platter of iceberg lettuce, radish slivers, pico de gallo and a lime wedge that is intended to be added to the broth at the table ($7, available only on weekends).
And I will never bring corn as a side dish to a BBQ again.
Heaven has no gates, only a small wooden sign draped by a cluster of corn on the side of a narrow and winding farm road.
Six hours later I stood out front, surrounded by corn on all sides.
Fermentations using Escherichia coli KO11, Saccharomyces cerevisiae 424A LNH-ST), and Zymomonas mobilis AX101 are compared side-by-side on corn steep liquor (CSL) media and the water extract and enzymatic hydrolysate from ammonia fiber expansion (AFEX)-pretreated corn stover.
THE BILL Small plates, with one meat, one side and corn bread, $9 to $15; large plates, with three sides and corn bread, $12 to $19. Visa, MasterCard, American Express and Discover accepted.
The gumbo arrived with a moist corn muffin on the side.
The basic pig roast can be upgraded with side salads, corn and paper goods.
