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Department of


OPN Masterclass – 2017


By Joshua Frank, Bethanie Jones, Zoey Mauck, Chris Perez, Liza Walling, AJ Zandt, Megan Zeien

Subsidies and insurance have significant influence on contemporary agricultural practice. Risk management programs supplement revenue and create a farming cycle that is designed around disaster. If crisis is not the result of climactic events, it is created to boost profits, recoup a mediocre yield, and damage low-value property.

In this scenario, architecture and agricultural infrastructure become speculative and temporary. The role of insurance is to normalize the rapidly changing climate and extreme weather patterns.

Both insurance and agriculture have indeterminate relationships with flooding. While this type of crisis can be controlled by mass tiling efforts, it can also be skewed for profit. High-risk flood zones become revenue generators—if the farmer can afford the insurance premium.

Re-assurance proposes an alternate program where planting selections and appropriation of infrastructure frame flood events as an opportunity beyond insurance payouts.


Current Paradigm of Food Choices in Iowa

Modern conveniences allow for the consumption of nearly any food year-round. Consumers are many steps removed from the sources of their produce and the environmental, social, and economical impact of their choices on the place of origin. Such foods include:
Bacon (pork)
Cornbread (corn)


Propositional Dish: repo • PAELLA

This take on paella references the ingredients of traditional paella but is conceived given a scenario in which state-wide flooding is the norm. The five main ingredients in this dish are tolerant of wet conditions and represent an effort to eat according to availability rather than demand.


1 Dozen fresh or frozen crawfish (if fresh, purge and clean)
3 Tablespoons olive oil, and oil to roast garbanzo beans
2 Cloves of garlic
1 Cup chopped winter onion (can substitute a small white onion)
2 Cups wild rice
3 ½ Cups vegetable or chicken stock, and stock to fill a large pot
1 15 oz Garbanzo beans, rinsed and drained
1 Handful of chopped chives
½ Teaspoon of paprika
Salt and pepper to taste
Dried cranberries for garnish

Roasted Garbanzo Beans:
Preheat the oven to 350 degrees F. Cover a rimmed cookie sheet with aluminum foil. Pour garbanzo beans onto the foil and spread them into a single layer. Gently press the beans with a paper towel to remove any excess liquid.

Use a brush to lightly coat beans with a layer of olive oil. Sprinkle salt and pepper over the beans, to taste.

Place pan in an oven. Shake the pan every 15 minutes to prevent burning. Cook until beans are brown and crispy. This should take 30–45 minutes.

Remove from oven. Set aside to cool.

Heat 3 tablespoons olive oil in a 12-inch skillet over medium-high. Add the garlic and onion and sauté until soft, about 3–4 minutes.

Add 2 cups rice and ½ teaspoon of paprika and cook, stirring, until shiny. Add 3 1/2 cups of vegetable or chicken stock, heated, and stir until just combined.

Cook over medium-high heat, undisturbed, for 20 minutes. Adjust the pan on the burner if needed so that it heats evenly. Monitor the amount of liquid in the pan. When the mixture starts to dry, taste the rice: if the liquid amount seems alright, leave the rice alone. If the rice seems undercooked, add about 1/2 cup of liquid. If the bottom starts to burn, lower the heat. Adjust seasonings about halfway through the cooking (approximately 10 minutes).

While the rice cooks, fill a large pot with vegetable or chicken stock. Bring to a boil. Drop crawfish one by one into the boiling water, maintaining the boil. Cook 5 to 7 minutes until shells are red. Remove from water and set aside.

The rice is done when tender and slightly moist. Place cooked crawfish in a radial pattern over the rice. Garnish with roasted chickpeas and cranberries. Serve family style.

Yield: 6 servings