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WATCH NOW: Carter House Market & Cafe fills niche as neighborhood purveyor of deli takeout & more
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CEDAR FALLS – Every café needs a signature sandwich. At the newly opened Carter House Market & Café, the namesake Carter House sandwich begins with a freshly made French roll and a slathering of herbaceous pesto aioli. Next come layers of prosciutto, provolone, pecorino romano and lightly dressed arugula.

If that doesn’t make your mouth water, Chef Drew Waseskuk has a few more tasty offerings like his original BLT made with thick-cut bacon and sun-dried tomato aioli on house-made toasted sourdough bread, or the turkey club with house-roasted turkey, bacon, Swiss and lemon pepper aioli. Of course, there’s always the muffuletta stuffed with mortadella, soppressata, provolone, muffuletta olive spread on a French boule.

“The Carter House is our best-selling sandwich,” said Chef Drew. “But the muffuletta is my favorite sandwich. I wanted to work somewhere I could make a muffuletta like the one that originated in New Orleans.”

Carter House Market & Café is located at 119 Main St., formerly home to Farm Shed, next door to Bar Winslow and the Black Hawk Hotel.

“Our focus is on three ‘C’s’ – convenience, community and celebration,” said Audrey Kittrell, vice president of business development for Eagle View Partners in Cedar Falls. That attitude continues the 168-year legacy of Midwestern hospitality at the Black Hawk Hotel. In fact, Carter House is a prior name of the hotel from the late 1800’s.

“We’ve repurposed the concept into a neighborhood market and café that serves take-out friendly, local fresh food for lunch or dinner, a picnic or gathering. We think it’s a better fit in for the COVID and post-COVID world that likes and wants ‘to-go’ food and curbside pick-up,” said Kittrell.

With more people living in downtown lofts and apartments, the need for an urban market became evident. That’s the niche Carter House expects to fill. In addition to the deli, customers can grab a few staples such as milk and eggs and seasonal produce.

“I like the European model of going into a market and making a meal from whatever is available and in season. That’s different from Americans who like more consistency. My passion is to open people’s eyes to new possibilities,” Chef Drew said.

Customers can order online or in person at the deli. The menu includes sandwiches, salads, sides, sweets such as chocolate chip cookies and lemon curd tart, even charcuterie boards from a carefully curated selection of meats, cheeses and other items gathered from ethnically sustainable local and regional sources, if possible, and all of the highest quality available.

Meats can be purchased by the pound and cheeses by the wedge.

“Our line of salami, to my knowledge, is not available anywhere else in the Cedar Falls and Waterloo area. We want to have unique options,” Chef Drew explained.

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Top-quality brands are featured such as LaQuercia, Prairie Breeze and Nueske smoked meats and women-owned brands like Red Bear Provisions.

In addition to ready-to-serve boxes of charcuterie-for-two, Chef Drew will personally work with customers to create a custom charcuterie board to their taste and sense of adventure. “I can work with a customer to hand-select the flavors they like and to fit their budget and number of people being served,” he said.

That personal attention and interaction “creates a boutique experience which people like,” said Kittrell.

All breads and baguettes are baked daily in-house by baker Vicky Dunn. The wine selection features many brands unique to the Cedar Valley and all bottles are under $20. The market offers different types of mustard, hot sauces, sauces, olive oils, pesto and other specialty items.

In the kitchen, Chef Jim Miller creates Take & Make meals intended to fill the gaps for customers when days are too hectic to cook. Portion sizes are big enough to serve up to two people and come in microwavable containers. Larger orders can be made with advance notice.

“These are made-from-scratch Midwestern classics, but super-elevated,” said Chef Jim. Offerings include braised short ribs, beef and homemade noodles, lasagna with homemade noodles and chicken and rice.

One corner of the market is devoted to a selection of kitchen, bar and home products, last-minute entertaining and picnicking essentials, greeting cards and bags and wine boxes for gift-giving.

Hours are 10 a.m. to 7 p.m. Tuesday through Sunday; closed on Monday. For more information and online orders, go to

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Waterloo midwives aim persuade expectant mothers to get COVID vaccine
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WATERLOO — When a patient showed up already in labor, and a swab test revealed she was positive for COVID-19, the woman’s “jaw dropped,” said certified nurse midwife Katherine Parker Bryden.

“She said, ‘How is that possible?’” Parker Bryden, who works at MercyOne Waterloo, said. The woman stayed home, she insisted. But she also wasn’t vaccinated for coronavirus, so Parker Bryden pointed to her boyfriend and asked if he was going to and from work; he was, the woman said.

That positive diagnosis, to Parker Bryden, is worrisome enough for those who aren’t pregnant — even among asymptomatic people, long-haul COVID is still a real threat. But for those who are trying to deliver a healthy baby, who already have compromised immune systems from that effort, they’re 22 times more likely to have a premature birth, 14 times more likely to require intubation and 15 times more likely to die than those who aren’t pregnant and get COVID-19, according to the Centers for Disease Control and Prevention.

“You don’t know who’s going to get really sick and who’s going to skate by,” Parker Bryden said.

Though hesitancy to getting the COVID-19 vaccine has certainly been a problem for certain segments of society, nowhere is it better illustrated than in the pregnant population in the U.S., less than a quarter of whom have been vaccinated. Those are similar numbers to what Cedar Valley midwives are seeing from their own patients.

Sandy Lewis, a certified nurse midwife at UnityPoint Health-Waterloo, said she doesn’t wade into political arguments, but instead points out the risks of getting COVID are far higher to both parents and child than risks from getting the vaccine, which can actually pass on some immunity to a newborn.

“I really try to stay behind the science, so I point them in the direction of what science is saying,” Lewis said. “I say, you know, there are a lot of very very smart scientists that have come up with these. Almost every governing body of any medical institution has said, ‘Yes you should get it.’”

The problem has been in the messaging, which this spring advised pregnant people to “get it if they want it,” which didn’t inspire much confidence in the vaccine, Lewis said. In August, that guidance changed to “recommended.”

“I had conversations with people who were like, ‘I just don’t want to be told what to do,’” said Parker Bryden. “This didn’t have to be that way — it didn’t have to become a power struggle or a referendum on people’s freedom. It could have been framed in a way to keep people safe and healthy.”

READ: Pregnancy and COVID-19 factsheet from UnityPoint Health

So that’s exactly how Lewis and Parker Bryden have been framing it to their expecting patients, in the same way they take care of them throughout pregnancy: Here is the best way to keep you and your baby safe from miscarriage, stillbirth, preeclampsia and more.

“Look at what the science says, on reputable websites — not just what your friends say on Facebook,” Lewis said. “Pretty much all science says is to get the vaccine and get it early in pregnancy, and if you’re wanting to become pregnant, get it before.”

But if you’re already pregnant, the sweet spot for passing along immunity to your baby is between 20 and 36 weeks, Parker Bryden said. Studies also show the immunity boost can be passed along during breastfeeding.

Though vaccine numbers are low right now, the midwives remain optimistic they’ll reach a few people — and save a few lives in the process.

“It takes time, but it’s totally worth it to talk to people, because sometimes it’s information they haven’t heard before,” Parker Bryden said. “You never know what’s going to be the thing that tips people to get it.

“Just making it as apolitical as possible and making it about people’s health and wellbeing — that’s all you can do,” she added.

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Jenny Miller works on the quality control of parts as a CMM Inspector apprentice at GMT Corporation in 2019.

Iowa jobless numbers unchanged in August
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Iowa’s seasonally adjusted unemployment rate remained unchanged at 4.1% in August — a level that was well below the national rate and the number of Iowans who were thrown out of work a year ago during the economic throes of COVID-19 pandemic.

“Iowa’s economy remains resilient despite ongoing ripples from COVID-19,” said Beth Townsend, Iowa Workforce Development director.

Iowa’s jobless rate one year ago was 5.2 percent.

The number of unemployed Iowans increased by 300 in August to 67,900 — still 18,100 lower than the year-ago level of 86,000. The total number of working Iowans decreased by 1,600 to 1,592,200 in August — a figure that was 43,700 higher than one year ago.

According to IWD data, the labor force participation rate declined from 66.9 percent in July to 66.8 percent in August. It was 65.9 percent one year ago.

Also, initial unemployment claims fell to 7,754 in August, compared to 8,362 in July and 23,393 initial claims in August 2022, the agency reported.

IWD officials said Iowa establishments apparently trimmed payrolls in August, shedding 6,500 jobs. The loss followed sharp gains in each of the last two months — totaling 16,100 jobs added — and was reflective of seasonal paring of temporary leisure and hospitality help.

Overall, leisure and hospitality lost the most jobs in August with 4,700 — a decline that was the first since December but smaller than the large gain posted in July of 5,900.

“The drop may be early evidence of establishments’ continuing apprehension to becoming fully staffed, particularly as colder weather draws near,” according to a department news release. “Even with the drop, this sector has added 12,600 jobs in 2021.”

Manufacturing lost 1,600 jobs, mostly within durable goods factories.

Health care and social assistance gained 600 jobs following an increase of 1,100 in July — a sector that IWD noted sector previously had not added jobs since December.

Wholesale trade also gained 600 jobs and has improved by 1,600 jobs over the prior three months.

For the year, Iowa establishments have added 37,400 jobs compared to the same period one year ago — a 2.5 percent increase that was led by 13,700 additional hires in the leisure and hospitality sector, especially among accommodations and food services year over year.

Manufacturing added 8,100 jobs over the past 12 months, with durable goods factories responsible for 4,500 jobs gained, while professional and business services were up 3,800 jobs due primarily to hiring in administrative and support services, the department reported.

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19th annual 20 Under 40 recipients named
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WATERLOO – Recipients have been announced for the Courier’s class of 2021 20 Under 40 awards.

Twenty individuals who are doing good works and serving their communities in the Cedar Valley were selected by a committee, whose members sorted through more than 100 nominations in the 19th annual award.

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In July, the Courier began seeking nominations for the award, which honors young leaders in the Cedar Valley who are making a difference in their work and personal lives to make the area a better place.

The individuals will be featured in the November issue of Cedar Valley Business magazine and will be featured weekdays in the Courier beginning Nov. 1. They’ll also be honored at a November event.

This year’s recipients are:

  • Aaron Broshar, 37, owner and chef, Blue Barn BBQ, Cedar Falls
  • Shay Caley, 39, vice-president retail market manager, Denver Savings Bank
  • DaQuan Campbell, 28, We Arose Co-op founder and Waterloo Urban Farmers Market manager
  • Kyle Clabby-Kane, 37, manager, Iowa Workforce Development, Waterloo
  • Sarah Conger, 31, vice president of corporate projects. VGM
  • Andrea Devore, 39, facilities manager, Lincoln Savings Bank, Waterloo
  • Tim Dodd, 36, owner/founder Everyday Astronaut, Cedar Falls
  • Kade Hoppenworth, 36, first vice president, Lincoln Savings Bank, Cedar Falls
  • Kevin Kann, 39, Iowa development director, American Cancer Society
  • Amanda Lynch, 34, head of Fortified Life, Western Home Communities, Cedar Falls
  • Ryan McGeough, 38, head, Department of Communication and Media, University of Northern Iowa, Cedar Falls
  • Kim Newby, 38, owner, Goodlookin Salon, Blush Ledet Salon Spa & Boutique, Cedar Falls.
  • Britni Perkins, 36, Waterloo Community Schools and Blessings 2 Celebrate, Waterloo
  • Adam Scherling, 33, administrator, Grundy County Memorial Hospital, Grundy Center
  • Brandon Schoborg, 38, executive vice president, Cardinal Construction, Waterloo
  • Abby Sears, 37, management team in charge of private banking division, treasury management services, Farmers State Bank, Cedar Falls
  • Ryan Shaw, 39, financial advisor, Financial Resource Advisors, Waterloo
  • Christopher Tims, 31, teacher and head wrestling coach, Waterloo East High School
  • Abby Wessel, 37, lawyer, Rickert, Wessel & Allen, Reinbeck
  • Purvis Williams, 30, founder, Project Ready Community Outreach, Waterloo