Click this image for a video visit to the Des Moines Art Center, the most recent in a series of dsm magazine's CultureCasts.

ARTS ORGANIZATIONS MAKING HOUSE CALLS

The beauty and spirit of fine art can't be constrained. Art finds its own way to unite and inspire us. That is certainly true here in Central Iowa, where three major arts organizations have established ways to reach you, in your own home.

The Des Moines Art Center now offers 360-degree video tours of its galleries and exhibits, including the new show by the Scottish sculptor Karla Black.

The Des Moines Symphony is launching "DMSO at Home," featuring videos and streaming content including self-produced videos from musicians; a weekly score study series with maestro Joseph Giunta; and mini-concerts on Facebook. Hear more from Giunta, who is our guest in this podcast from dsm's CultureCast series. Also noteworthy, the Symphony today announced its 2020-2021 season's theme, Beethoven 250, in celebration of the composer's quarter-millennial birthday (he was born in December, 1770). The season begins in October with his joyful Ninth Symphony.

Des Moines Metro Opera also has elevated its online offerings. They have joined a group of opera companies to present "virtual prelude talk" featuring speakers from around the country on Facebook Live, starting Sunday at 5:30 p.m. The talks precede online broadcasts from the Metropolitan Opera in New York.

All the delights of a Coci Cucina breakfast pizza are still available, just a phone call away.

GO AHEAD, OUTSOURCE THE COOKING THIS EASTER

By Karla Walsh

Cured meats from LaQuercia just became easier to obtain, thanks to an online outlet direct from the Norwalk producers.

GREAT TIMING: LA QUERCIA LAUNCHES ONLINE SHOP

By Wini Moranville

Just last week, La Quercia, the cured meats producer in Norwalk, began selling their products online, direct from their Norwalk plant. Previously, buyers had to purchase through other online retailers or buy from brick-and-mortar shops.

This is great news for many reasons. First of all, buying direct from La Quercia can be less expensive—a 2-ounce package of their sliced classic Prosciutto Americano that goes for $12 on another site is just $7.49 at laquerciashop.com. The even better news is buying it locally means keeping more of the dollars in the area. The best news? The prosciutto itself is just grand: With its long shelf life and infinite versatility, it’s a terrific item to have on hand while we’re all making fewer trips to the store.

The cured meat’s super-concentrated flavor means that a little goes a long way in recipes. Even so, I asked La Quercia owner Kathy Eckhouse for her tips on making her prosciutto go even further. A few ideas:

• Use as a garnish: "The other night, I tossed some pasta with peas, and put a little prosciutto on the side of the plate, using it as a garnish instead of the main focus," Eckhouse said.

• Flash-fry it: Eckhouse advises slicing it into thin strips and frying it (she uses olive oil, but a neutral-flavored vegetable oil or butter will do, she says). "Flash frying concentrates the flavor and dries out the moisture," she explains. Once it’s frizzled, you can sprinkle it on soups, salads or pasta, or fold it into an omelet.

• Prosciutto sandwiches: "I really like butter and prosciutto sandwiches," Eckhouse says. "They’re so darn easy, and really satisfying. You can make little ones and serve as a small side dish to soups and salads."

On a personal note, I’m also a huge fan of butter-prosciutto sandwiches. Unlike a lot of deli meats, which require piling them high to get any impact, a couple slices of prosciutto can make an incredibly gratifying sandwich filling. And there’s something about butter and prosciutto that really does the trick.

P.S.: Try Kathy’s super-simple Pasta With Pancetta and Leeks recipe, featured in dsm magazine. You can substitute prosciutto, and while leeks are optimal, onions will do in a pinch. Also, when you’re ordering prosciutto, consider grabbing a tube of ’nduja, a spicy prosciutto spread I wrote about in this past article.

Order cured meats from La Quercia at laquerciashop.com.

Dietitian Jessica Schroeder offers insights for good nutrition while workIng from home.

6 TRICKS TO EAT SMART AS YOU WORK FROM HOME
By Karla Walsh

With a two-week supply of dark chocolate (OK, and ice cream and cheese—you know, just in case!) just steps away, it’s tempting to snack early and often when you work from home.

"Humans are creatures of habit. We have routines for waking up, going to work, eating, coming home from work, enjoying the evening, and tucking into bed," says Jessica Schroeder, a registered and licensed dietitian and the owner of Expedition Wellness in West Des Moines. "But what happens when all of that is suddenly disrupted?"

That’s where Shroeder and nutrition pros come in. Here are simple strategies she suggests implementing to help you fuel up wisely as you work from home:

Create a "new normal." "Try writing down your daily routine to use as a guide. Set alarms on your phone to help remind you of your routine [say, drink a glass of water; eat a piece of fruit at 10 a.m. to prevent hanger symptoms right before lunch] to help you stay on track. Before you know it, you won't need the alarms and you will be back on track," Schroeder says.

Fill up (then drain!) that water bottle. "Drink a minimum of 64 ounces of water daily. I tell my clients to purchase a reusable bottle that is 32 ounces or larger. That way, you only need to refill once and you can easily track how much you have drank throughout the day," she says.

Track your portions. We’ve all grabbed that family-size bag of chips once or twice and pulled it open for a "quick snack," only to polish off a good half of the package. The solution: "Don't allow yourself to grab a whole bag or box and take back to your home desk. Look at the portion size listed at the top of the food label," then place that much in a bowl, Schroeder says. A serving of crackers might be four crackers—and it's OK to choose eight crackers—"but being mindful of actual intake is key for sticking to your wellness goals," she says.

Plan your meals. Make a schedule for the week, or even just the day, ahead so you don’t resort to what’s quickest and most craveable at the moment. (We see you, frozen pizza …) "Prepping food for the day in advance can set you up for success to help make the best choices," she says.

Choose the right carbohydrates. And by that, we mean those with fiber. Whole grain crackers, sprouted bread, fruits and vegetables offer energy-boosting carbs with enough fiber to keep you satisfied. Bonus points if you pair these high-fiber carbs with protein. "Protein will help keep you full, help keep blood sugars stable, and speed up post-workout recovery after your in-home workouts," Schroeder says. A few smart snack ideas:

●     1 apple, sliced, with 2 tablespoons of nut butter

●     6 whole grain crackers with 1 ounce of cheese

●     1 cup carrot and celery sticks with ¼ cup hummus

Stock up on sensible snacks. "Filling up on fruits and vegetables gives your immune system a big boost," Shcroeder says. She suggests the following items to help your body be better at fighting off potential illnesses, all while providing nutrition to power you through a day of work:

●     Nuts

●     Hard-boiled eggs

●     Fruit

●     Whole food protein or snack bars

●     Jerky