
Democratic presidential candidate U.S. Sen. Amy Klobuchar speaks to the Sioux City Journal Editorial Board about her policies and plans for winning the presidential race, at the Journal office in Sioux City, Iowa, Jan. 2, 2020.
SIOUX CITY -- Democratic presidential candidate Amy Klobuchar said Thursday she'll never gain the votes of devoted Donald Trump supporters, but asserted she's making inroads with disaffected Iowans and others who have noticed the president hasn't followed through with plans to address national infrastructure needs and created a trade war with China.
In an hour-long talk with the Journal's editorial board, Klobuchar made many mentions of times she's worked with Republicans, including U.S. Sen. Charles Grassley, of Iowa, on common sense measures such as laws governing farm bankruptcies.
Klobuchar, a U.S. senator from Minnesota, in late December reached the benchmark of campaigning in all 99 Iowa counties, shortly after Siouxland stops on Dec. 23 in Ashton and Sheldon.
Klobuchar said she heard from Iowans who are disgruntled with the impact of tariffs on farming operations and who have observed the updated Environmental Protection Agency renewable fuel standard isn't as supportive of ethanol as Trump had said it would be. She noted 70 waivers have been granted to oil companies, to the detriment of the usage of corn-based ethanol, which has been a key industry in Iowa.
"People do bring it up," she said. "I've always believed we should be investing in the farmers and the workers of the Midwest, instead of the oil cartels of the Mideast... You will find in my record strongly advocating for ag, but also advocating in rural communities and strongly advocating for biofuels."
Klobuchar also said she has been involved in setting details from the Senate Agriculture Committee for three agriculture policy Farm Bills since 2007.
"I'm from the heartland; it is not flyover territory for me," Klobuchar said.
The senator said the tone by Trump has been coarse, given "mean tweets" and other statements, which she said emboldened people on the far right of the political spectrum and resulted in church shootings where minorities have been targeted.
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Klobuchar said Trump has not only divided Americans, but forgotten how policies impact people in their lives. Stating the need to address climate change, she said it is a vexing issue and will require difficult decisions, such as businesses bearing higher expenses or taxes to reduce carbon emissions. She said climate change has already resulted in higher expenses in family budgets, in the form of higher insurance premiums for coverage for flooding and fires.
Klobuchar said she takes this issue seriously, because she saw how a substantial economic change to existing industries were previously exhibited in iron ore mines in northern Minnesota, where some of her relatives worked.
"You have to think about that when you are developing public policy," she said.
"Most mainstream proposals that want to get to carbon-neutral (emissions) by 2050 envision that there is going to be a dividend back to people at some levels of income. You do that, and then you also help the areas that are going to see some level of transition in jobs. So you need to make sure you create incentives not just for green energy jobs, but (also) for manufacturing jobs to come in," she said.
The Iowa caucuses are now one month away, on Feb. 3, as the first state contest in the nominee selection system. Klobuchar has been polling fifth of 14 candidates -- there were 15 Democrats until Julian Castro dropped out just before Klobuchar spoke Thursday -- behind the top tier of Joe Biden, Pete Buttigieg, Elizabeth Warren and Bernie Sanders.
Klobuchar spoke about where she fits politically in the field.
"I don't really like labels. I think I'm a proven Progressive, which means you make progress. You have to prove you are making progress. To me, that means making progress, having people's back. I think I have been classified as being in the moderate lane in this primary. That's all fine," she said.
"But I think you can also have someone who is moderate in tone, which I think is really important right now, because I don't think the people are looking for the loudest voice in the White House. I'm proud of the work I have done across the aisle."
After the editorial board meeting, Klobuchar held a town hall meeting at the Orpheum Theatre in Sioux City. Another Democrat campaigning in Sioux City on Thursday was Tom Steyer.
P's Pizza House Dakota Dunes

Jestin Van Maanen, makes a pizza for the coal-fired grill at P's Pizza House in Dakota Dunes. The Siouxland chain added its first South Dakota location on New Year's Eve 2018.
P's Pizza House Dakota Dunes

Jestin Van Maanen checks the progress of a coal-fired pizza at P's Pizza House in Dakota Dunes. Fully cooking a pizza at a temperature of 700 degrees in less than three minutes, P's currently has a coal fired Margherita and Bomber pizza on its menu.
P's Pizza House Dakota Dunes

The coal-fired pizza oven is shown at P's Pizza House in Dakota Dunes. In addition to coal fired pizzas, P's also make more traditional pizzas like the Pepperoni Cream Cheese, Buffalo and Chicken Alfredo.
P's Pizza House Dakota Dunes

A plate of black noodle lobster, made with squid ink fettuccine, lobster and wild mushrooms in a lobster sauce is shown at P's Pizza House in Dakota Dunes. Owner Joe Sitzmann said the four pillars to P's success consists of its pizza, wings, burgers and pastas.
P's Pizza House Dakota Dunes

Tap handles are shown behind the bar at P's Pizza House in Dakota Dunes. In addition to a full food menu, P's offers craft beers, wines, mixed drink and specialty cocktails, according to general manager David Westergard.
P's Pizza House Dakota Dunes

Odessa Loftus, head chef and kitchen manager, puts squid ink fettuccini into a lobster sauce at P's Pizza House in Dakota Dunes. A Bronson, Iowa native, Loftus describes P's cuisine as comfort food favorites that have been made from scratch.
P's Pizza House Dakota Dunes

Odessa Loftus, head chef and kitchen manager, holds a plate of black noodle lobster, made with squid ink fettuccine, lobster and wild mushrooms in a lobster sauce in the kitchen at P's Pizza House in Dakota Dunes.
Super Bowl appetizers

Palmer Specialty Foods' Katie Bay said a variety of different cheeses will bring oohs and ahhs from even die hard Super Bowl party-goers.
Food Bootleggers

Gannon Harsma, general manager at Bootleggers, adds a ranch base to one of the restaurant's signature Tequila Sunrise pizzas.
Bootleggers

Bootleggers, which operated in the former McCarthy & Bailey's space in Sioux City, closed in 2019 after only a few months in operation.
Food Bootleggers

Think Taco pizzas should be loaded with ground beef and crumpled pieces of tortilla chips? At Bootleggers, the Real Taco pizza consisted of marinated Philly steak and colorful slivers of cilantro.
Food Bootleggers

Bootleggers' Tequila Sunrise pizza may represent a touchdown for guests on Super Bowl Sunday, which was the official first day of operations for the 423 Peal St. restaurant.
Sunkist Bakery Hamilton Boulevard

Kiley Ryan, 5, niece of owner Jena Reyes, eats a donut at Sunkist Bakery's 2519 Hamilton Boulevard location. Opened as a northside supplement to its longtime Morningside location in late December, the Hamilton Boulevard bakery has both indoor seating as well as a drive-thru lane for on-the-go donut fans.
Sunkist Bakery

Owner Jena Reyes, left, and manager Karlee Satterwhite display trays of pastries at Sunkist Bakery's new Hamilton Boulevard location.
NAIA cookie contest

A tray of cookies is shown during judging of the Sioux City Journal's tournament cookie contest at the Tyson Events Center in Sioux City.
Tacos El Guero

A flavorful alternative to the Lenten standby of Filet O' Fish, Tacos El Guero's fish tacos is served with fried tilapia, onions, tomato and cilantro on a corn tortilla.
Sushi Bamboo

Accompanied by colorful peppers and jasmine white rice, Sushi Bamboo's Teriyaki Baked Salmon is a healthy way to beat a meat-free fast. This meal is terrific for Lent, as well as before and after.
Ickey Nickel Bar & Grill

A basket of street tacos is seen at Ickey Nickel Bar & Grill in Sioux City on March 27, 2019.
Iowa Barbeque pulled pork

A pulled pork sandwich with sides of house-pickled vegetables and verde bbq sauce is shown at the Iowa Barbeque Company in Le Mars, Iowa. The locally-owned barbecue restaurant placed second in a statewide pulled pork sandwich contest sponsored by the Iowa Pork Producers Association.
Iowa Barbeque pulled pork

Iowa Barbeque Company's Keaton Kimble displays a pulled pork sandwich in Le Mars, Iowa. Opened in July 2018, the eatery is gaining statewide attention for its award-winning barbecue.
Iowa Barbeque pulled pork

Chef Keaton Kimble pulls apart a smoked pork butt while preparing a pulled pork sandwich at Le Mars' Iowa Barbeque Company. The 110 Plymouth St. S.W. eatery was a second-place winner in a March Madness competition sponsored by the Iowa Pork Producers Association. At left is Shane Saxen, one of the restaurant's pitmasters.
Billy Boy Drive-Thru

Get in touch with your inner bad boy with Billy Boy Drive-Thru's Outlaw Burger. For meat-on-meat-on-meat action, it will be criminal to pass on this burger.
Kahill's Chophouse Easter brunch

A dessert that will be on the Easter brunch menu is shown Thursday, April 18, 2019, at Kahill's Chophouse in the Delta Hotels South Sioux City Riverfront. The restaurant's chefs said that although preparing for the annual Easter brunch is hard work, they really enjoy working during the Easter brunch service.
Kahill's Chophouse Easter brunch

Easter cupcakes that will be on the Easter brunch menu is shown Thursday, April 18, 2019, at Kahill's Chophouse in the Delta Hotels South Sioux City Riverfront. The restaurant's chefs said that although preparing for the annual Easter brunch is hard work, they really enjoy working during the Easter brunch service.
Kahill's Chophouse Easter brunch

Sous chef Monica Lambregtse cooks an omelette at Kahill's Chophouse in the Delta Hotels South Sioux City Riverfront. The restaurant's chefs say that although preparing for their annual Easter brunch is hard work, they really enjoy working during the Easter brunch service.
Kahill's Chophouse Easter brunch

From left, sous chef Monica Lambregtse, executive chef Andrew Burger, executive sous chef Rickie Carlberg and pastry chef Jolie Schmitt pose April 18 at Kahill's Chophouse in the Delta Hotels South Sioux City Riverfront with a selection of the items that they will prepare for the restaurant's annual Easter Sunday brunch.
Pinky's Ice Cream & Hot Dogs

What's in a Chicago hot dog? Pinky's Ice Cream & Hot Dog's meaty salute to the "Windy City" contains an all-beef sausage, tomato slices, pickle spears, green pepper, white onion and a zesty relish served on a roll.
Pinky's Ice Cream & Hot Dogs

Broken pieces of waffle cone give Pinky's Ice Cream & Hot Dogs' ice cream nachos some unexpected bite. The 2829 Gordon Drive eatery has many of your favorite ice cream flavors but a few offbeat choices.
1008 Key Club

Executive chef Clay Lillie shows off some of the new entrees from 1008 Key Club's 2019 spring/summer menu.
1008 Key Club

A classic Vietnamese sandwich gets a meaty makeover at 1008 Key Club. Chef Clay Lillie's Bahn Mi burger incorporate both American and south-of-the-border flavors for this globetrotting meal.
1008 Key Club

The Key Club's chicken and greens - breaded chicken tenders and Kale greens -- incorporates the tastes of the American south in a more modern way. Chef Clay Lillie is always looking for ways to play off of Sioux City's melting pot history when creating meals for the 1008 Fourth St. restaurant.
1008 Key Club

1008 Key Club's Fish Tacos boast global flavors with a spicy jalapeno citrus aioli, lime, sesame and kale topping fresh fish that is nestled on top of a soft tortilla.
1008 Key Club

Fresh ingredients and made-on-site foods are hallmarks in the cuisine of Clay Lillie, the veteran chef at 1008 Key Club. Even the kale that Lillie loves to use come directly from his home garden.
Gyro Fest

They may have a funny name but diples (pronounced dip-plahs) are decadent and deep-fried treats. They represents a small part of the baked good available at Holy Trinity Greek Orthodox Church's Gyro Fest.
Half Moon Bar & Grill

Leave it to the Irish to replace tortilla chips with spuds. Half Moon Bar & Grill's Irish Nachos has waffle-cut fries,bacon bits, onions and a sea of cheese.
P's Pizza House

P's Pizza House doesn't skimp on fixin's when it comes to its Italian Nacho. This colosseum-sized app contains wonton chips, Alfredo sauce, mozzarella, black olives, tomatoes, pepperoncini, and pepperoni.
Taqueria Chango

An oversize torta shares plate space with an ingredient-heavy steamed taco from Taqueria Chango, which opened in Sioux City in 2019. The restaurant specializes in both Salvadoran and Mexican foods.
Taqueria Chango

Taqueria Chango can make you a quesadilla by using some very unique meats.
Sneaky's Chicken 40th anniversary

Christy Wright and her father, Dave Ferris, hold a plate of broasted chicken in front of Sneaky's Chicken, an iconic Sioux City restaurant at 3711 Gordon Drive.
Wells Visitor Center & Ice Cream Parlor

Two new menu items, a monster peanut butter cup sundae and a lemon meringue float are displayed during a media tour of the remodeled Wells Visitor Center & Ice Cream Parlor on June 6 in downtown Le Mars, Iowa.
Wells Visitor Center & Ice Cream Parlor

Todd Eschweiler of Ankeny hands an ice cream cone to his daughter, Audrey, 9, and Paige 6, as employees Sophie Bixenman and Kody Koerselman make cones in the remodeled Wells Visitor Center & Ice Cream Parlor on June 6 in downtown Le Mars, Iowa. In the foreground is Paige Eschweiler, 6.
Rib Fest

Team Ferg A Que's Will Fergen said practice makes perfect when it comes to competition barbecuing. His team will be among those in competition at Camp High Hopes' Rib Fest at Hard Rock Hotel & Casino's Battery Park.
Rib Fest

Racks of ribs ahead of the 2019 Rib Fest.
Marto Brewing Company

Cooks check the progress of a pizza in a wood-fired oven at Marto Brewing Company during an soft opening held in June 2019. The brewery and restaurant is located in the Promenade Complex in downtown Sioux City.
Marto Brewing Company soft opening

A glass of Magnified IPA, a New England-style IPA brewed at Des Moines' Madhouse Brewing Company in collaboration with Marto Brewing Company, is shown at Marto Brewing Company during an soft opening held Wednesday, June 19, 2019. The Sioux City brewery and restaurant, located in the downtown Promenade Complex, opened Thursday, June 20. Marto is Sioux City's third craft brewery, joining Jackson Street Brewing and Brioux City Brewery.
Marto Brewing Company soft opening

A charcuterie board appetizer is shown at Marto Brewing Company during an soft opening held Wednesday, June 19, 2019. The Sioux City brewery and restaurant, located in the Promenade Complex, will open Thursday, June 20. Marto is Sioux City's third craft brewery, joining Jackson Street Brewing and Brioux City Brewery.
Marto Brewing Company soft opening

A pizza Margherita is shown at Marto Brewing Company during an soft opening held Wednesday, June 19, 2019. The Sioux City brewery and restaurant, located in the Promenade Complex, will open Thursday, June 20. Marto is Sioux City's third craft brewery, joining Jackson Street Brewing and Brioux City Brewery.
ELTEE Mangalitsa pigs

Bacon made from Mangalitsa pigs is shown in June at ELTEE Mangalitsa farms in rural Pender, Nebraska.
Fries on the Fly

Shown with a plate of Nacho Fries, Fries on the Fly's Janet Torres makes unique, fair-style food from her food truck. The Sioux City woman sets up shop at Sioux city's Downtown Food Truck Fridays, the Sioux City Farmers Market as well as other locations.
Fries on the Fly

How do you make fries tastier? Add meat, lettuce, salsa and a bunch of goopy cheese, said Fries on the Fly owner Janet Torres.
School lunch

School lunches are getting a taste upgrade with such fare as Chicken Lo Mein, according to Lunchtime Solutions' Becky Easton.
Schweddy's

Topped with pulled pork, onions, jalapenos and a zesty sauce, Schweddy's Hot Dog Shop's Garbage Dog isn't trashy at all.
Dog Eat Dog

Dog Eat Dog's Torched Nacho Dog has plenty of bite to go with its bark.
Mateo Fil-Am Kitchen

Think a taco made at a Filipino restaurant sounds weird? Mateo Fil-Am Kitchen & Catering offers up a delicious pulled pork taco made of sisig, a chopped meat made up mostly of pig's ear.
Food Marto Brewing

Veteran chef Nick Goodwin said creating a menu from scratch was easy since both he and Marto Brewing Company owner Erik Martin were sticklers when it came to using fresh, seasonal ingredients. The restaurant opened last summer.
Food Marto Brewing

Marto Brewing Co.'s Taproom manager Jzar Templin said wines and beers continue to be popular throughout the year.
Food Marto Brewing

A big pretzel is a popular appetizer at Marto Brewing Co. It is served with a Pilsner Cheese Sauce, a spicy IPA mustard and bacon jam as dipping sauces.
Marto Brewing

Made with capicola, soppessata and a house Italian sausage, Marto Brewing Co.'s Marto's Meats pizza lives up to its name.
Food Marto Brewing

A wood-fired Sausage Rigatoni is made with fresh Mozzarella cheese and Andouille sausage, said Marto Brewing Co.'s Nick Goodwin.
Food Marto Brewing

A dish of bone-in short ribs gets a unique, Far Eastern flavor with an Asian Sesame sauce, said Marto Brewing Co.'s executive chef Nick Goodwin.
Food Marto Brewing

Various types of beer is seen at Marto Brewing in Sioux City.
Food Marto Brewing

A dish of bone-in short ribs gets a unique, Far Eastern flavor with an Asian Sesame sauce, said Marto Brewing Co.'s executive chef Nick Goodwin.
Food Marto Brewing

Strawberry pana cotta, served with a watermelon consume is a refreshing dessert at Marto Brewing Co.
Food Marto Brewing

A pizza is seen in the oven at Marto Brewing in Sioux City. In addition to pizza, the restaurant boasts a full menu of pastas, salads, ribs, burgers and appetizers.
Marto Brewing

From left, Joshua McKernan and Paco Fierro make a thin crust Neapolitan pizza at Marto Brewing Company.
Nile Restaurant

Egyptian eatery Nile Restaurant opened in summer 2019. Their chicken kebab comes with moist chicken slices as well as rice, limes and a dipping sauce.
Nile Restaurant

Nile Restaurant's Sambusa -- ground beef served inside of pillow-y soft, deep-fried dough -- can be either a nice appetizer or a satisfying main course.
Food Tacos el Guero Hinton

Eduardo "Guero" Sanchez holds a combo fajita meats dinner and a shrimp cocktail in front of the bar at Tacos El Guero's new 201 East Main St. location in Hinton. Sanchez opened his original restaurant six years ago at the corner of 6th and Pearl Streets in downtown Sioux City and has expanded to Hinton.
Food Tacos el Guero Hinton

A combo fajita meats dinner is shown at Tacos El Guero's new location in Hinton. Located at 201 East Main St., the Hinton taqueria features two large dining rooms, a meeting and a fully-stocked bar.
Tacos el Guero Hinton

A wet burrito with beans, rice and avocado is a popular entree at Tacos El Guero in Hinton, Iowa.
Tacos el Guero Hinton

A shrimp cocktail is a refreshing way to compliment a Mexican meal, according to Tacos El Guero owner Eduardo "Guero" Sanchez. A veteran restaurateur, Sanchez recently opened a new Tacos El Guero in Hinton while keeping his established 525 Pearl St. eatery going in downtown Sioux City. Two more Tacos El Gueros are currently in the works.
Food Jerry's Pizza 60 Years

Members of the Foister family who operate Jerry's Pizza are shown at the Morningside location on July 25. From left: Barb Foister and her husband, Mike; Diane Foister and her husband, Terry.
Jerry's Pizza

Mike Foister prepares a pizza at Jerry Pizza's Morningside Avenue location on July 25. The family business, started by Foister's parents in 1959, celebrated its 60th anniversary.
Jerry's Pizza

A pepperoni pizza is seen at the Jerry's Pizza location on Morningside Avenue on July 25.
Morningside Garden to Table Experience

Sodexo executive chef Nick Gunn prepares a lo mein made with produce from Morningside College's Garden to Table Experience garden. Gunn said he enjoys incorporating fresh vegetables into meals served at Morningside's cafeteria.
Baconfest

Sean Rodney is already a bacon festival vet when he worked for other casinos across the country. For Siouxland Habitat for Humanity's sixth annual Baconfest, he'll be making bacon S'mores and bacon doughnut holes in addition to other porky treats.
Baconfest

Once known only as a breakfast meat, bacon is now being used as a salty addition to desserts like candied bacon whiskey maple doughnut holes (top) and bacon s'mores, according to Hard Rock Hotel & Casino's Sean Rodney.
2019 Baconfest

Paul Kuchta, 5, of Yankton, eats nachos with his family members behind him during BaconFest at Battery Park in Sioux City. Back row from left, Kendra Carl, of Yankton, Michael Jones and Christine McGee, both of Vermillion. The annual fundraiser for Siouxland Habitat for Humanity featured live music, bacon-eating contest and a chance to taste bacon prepared by different vendors.
2019 Baconfest

Bacon wraps are seen at Baconfest at Battery Park in Sioux City, Iowa, Saturday, Sept. 21, 2019.
Professional baker Jada Tirre

A regular vendor at the Le Mars Farmers Market, Jada Tirre began Filled With Love as a way to promote her homemade baked goods. Here, she pipe frosting on a cake that is filled with mini pieces of candy.
Professional baker Jada Tirre

Encouraged to pursue cake decoration from TV baking shows like "Cake Boss," Jada Tirre, 16. makes special occasion cakes as well as artisan breads, cheesecakes and spicy Aztec brownies.
Professional baker Jada Tirre

Stirring in red flood coloring to homemade butter cream frosting, Jada Tirre, 16, gets ready to add it to a cake that will go to a baby shower. The Le Mars, Iowa teen started Filled With Love, a cake-making business, when she was 15 years old.
Professional baker Jada Tirre

Acknowledging that baking is part art and part science, Jada Tirre adds red food coloring to white frosting in order to achieve the right shade of pink.
Abarrotes Aguilar

Served with buttery rice and a macaroni salad, Abarrotes Aguilar's chicken platter was probably meant to be eaten by a family of four. Somehow, one Weekender writer was able to eat everything you see here by himself. Yes, he lived to tell the tale.
Food Kahill's remodeling

Food and beverage director Chad Schoenfelder (left, with executive chef Andrew Burger) said guests have been raving about Kahill's Chophouse's recent makeover.
Food Kahill's remodeling

One of Kahill's Chophouse's newest menu items is its Seared Ahi tuna. Made with sushi-quality tuna, crudite veggies, a teriyaki and wasabi glaze, it also comes with Basmati rice that is covered with sesame seeds. Yes, the rice is supposed to be blue.
Sugar Shack cookie platter

Who needs a Thanksgiving turkey or pumpkin pie when you get decorated cookies that look like the real deal? Cookies don't require 10 hours of oven time plus they contain absolutely no tryptophan.
Hawkeye cookies

Wanna anger a Cyclone fan? Here are some sweet treats that meet the approval of Herky the Hawk.
Sugar Shack Bakery

Gobble-gobble. The Sugar Shack Bakery's turkey-shaped cake pops may make for a nice Thanksgiving treat for a child or an instant sugar rush for mom and dad.
Palmer Specialty Foods

Thumbprint jam cookies are made easy with a wide variety of jams and mixes available at Palmer Specialty Foods, which is located inside of Palmer's Olde Tyme Candy Shoppe.
Natalia's Bakery and Restaurant

Who needs bacon when you can have caramelized pieces of deep-fried plantains to clog your arteries? This south-of-the-border cousin to the banana can add panache to your breakfast platter.
Natalia's Bakery and Restaurant

You'll never look at a fast food joint's generic breakfast burrito the same way after sampling Natalia's Bakery and Restaurant's full Guatemalan breakfast, complete with eggs, refried beans, a fresh tortilla and decadently deep-fried plantains.
Main + Abbey

Sean Rodney prepares a pork loin cooked with cranberry sausage stuffing, topped with a luxardo cherry demi-glace, and served with herbed vegetable potato hash at Main + Abbey restaurant in the Hard Rock Hotel & Casino in Sioux City, Iowa, Tuesday, Dec. 10, 2019.
Main + Abbey

Sean Rodney prepares a pork loin cooked with cranberry sausage stuffing, topped with a luxardo cherry demi-glace, and served with herbed vegetable potato hash, at Main + Abbey restaurant in the Hard Rock Hotel & Casino in Sioux City.
Main + Abbey

Sean Rodney prepares a pork loin cooked with cranberry sausage stuffing, topped with a luxardo cherry demi-glace, and served with herbed vegetable potato hash at Main + Abbey restaurant in the Hard Rock Hotel & Casino in Sioux City, Iowa, Tuesday, Dec. 10, 2019.
Junkyard Pub N Grub

There's nothing wrong with a little junk food. Owner Sara Vaydich prepares a taco pizza with taco sauce, lettuce, tomatoes, and Doritos chips in the kitchen of Junkyard Pub 'n Grub, a sports bar located at 1116 Starview Drive in Hinton, Iowa.
Junkyard Pub N Grub

While new owner Sara Vaydich has added such noonday favorites as hot beef sandwiches and chili served with cinnamon rolls to Junkyard Pub 'n Grub's menu, she said the eatery's large lineup of over-the-top pizza, chicken and burgers will also remain.