1150 73rd St, Windsor Heights, Ia 50324
In Grinnell we refer to European Flavors as “the Russian store,” since it is one of the only sources in Iowa for good Russian products, from kvas to caviar, and it’s a regular stop on my Des Moines provision runs. They also stock a number of items from other Slavic and East European countries and cultures, including Poland, Bosnia, and Hungary. They also import fruit products from Israel, various canned fish from the Baltic countries, and pickled vegetables made in Chicago and New York. They have wonderful smoked fish and meats, Slavic jams and preserves, Baltyka, Zywiec, and Okocim beer, Georgian wine, good Borotinsky rye bread, pastries, and sweets. I also noticed recently little baskets of dried mushrooms from Poland. I buy a lot of different things there, but my standbys are frozen pelmeni, Siberian dumplings, with veal, beef, pork, or chicken. I also occasionally buy Russian caviar–usually salmon roe, given the high price of black caviar, which over-harvesting in the former Soviet Union and Iran has pushed almost beyond recovery, and which has raised the prices so high that in the famous GUM deli in Moscow it’s kept in locked coolers. I usually buy the small tins or jars that range in price from 10-30 dollars (it’s not cheap, and a special treat). The best way to eat caviar is on a slice of crusty French bread (maybe from La Mie in Des Moines), with some good butter, and a generous spoonful of caviar. It’s also wonderful on блины, or bliny–Russia’s version of the crepe, which is served during Maslenitsa, the Orthodox version of Mardi Gras.
FoodIowa 
Caviar is not made from salmon…
A narrow definition of caviar does only include roe from the sturgeon family, but I am going with the Russian naming, which calls any kind of fish roe “ikra” (“икра”) (which is the Russian on the can of salmon roe in the picture). Salmon roe in Japanese–‘ikura,’ incidentally, comes from the Russian word, which itself comes from proto-Slavic.