Western Iowa Tech Community College president Terry Murrell discusses the college's agreements with international students attending the school in the J-1 visa program during a Jan. 21 news conference. School officials say that new internship placements have been found for the students and are being reviewed by federal officials who oversee the program.

SIOUX CITY -- Internships have been secured for all international students currently attending Western Iowa Tech Community College under a federal student visa program, enabling them to stay in Sioux City and continue their studies, a college official said.

Students in the J-1 Student Study Program were required to have internships by Friday or return to their homes in Brazil and Chile.

"The program administrators have been doing nothing but working on finding placements for the students," WITCC director of marketing and publications Andrea Rohlena said. "We are committed to making this a successful program for our students."

Rohlena said that as of Tuesday, all students in the program had placements, though the U.S. State Department, which oversees the program that grants J-1 visas to international students to study in the United States, is reviewing the internships for compliance with program guidelines.

"We are striving for a Jan. 31 completion of activities and understand that some modifications may extend beyond this deadline. This remains a fluid process," a State Department official said.

Social advocacy groups have said the students were subjected to human rights abuses, and they continue to monitor the situation.

David Goodner, a member of Iowa City-based Iowa Citizens for Community Improvement and The Catholic Worker, said there had been little contact with students this week. At one time, he said, 11 of them were hoping for a better deal and were willing to go home if necessary, "but it's possible some or all may have taken the internships and tried to make lemonade out of the rotten fruit they were sold. Compliance doesn't necessarily mean consent."

The advocacy groups have taken issue with how the 57 students have been treated since their arrival in Sioux City in July and August to study in WITCC's culinary arts and robotics and automation programs. Under terms of the visa program, the students must work at an internship in their field of study in return for a scholarship that pays tuition, housing and other fees.

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.

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.  

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.

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.

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.

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.

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. 

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

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

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

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. 

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.

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.

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

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.

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.

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.

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 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.

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.

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. 

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.

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.

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.

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.

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.

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. 

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

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.

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'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.  

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.

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.

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 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.  

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.

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.  

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. 

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. 

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.  

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.

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.

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.

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.

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

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.

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

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

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.

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.

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

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.

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

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

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.

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.

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.

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

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's Sambusa  -- ground beef served inside of pillow-y soft, deep-fried dough -- can be either a nice appetizer or a satisfying main course.

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.

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.

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.

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.

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. 

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. 

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. 

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. 

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.  

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.

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. 

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.

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.

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

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.

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.

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.  

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.

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. 

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. 

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.

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.

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.

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.

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. 

Students told the media in January that some of them worked up to 50 hours a week and weren't paid for overtime they worked at factory jobs set up through the school as internships.

Advocates said the jobs had little to do with the students' field of study and that they were basically being charged to pay for their scholarships through income withholding. Advocates said the arrangement amounted to wage theft and debt bondage.

In November, WITCC tweaked the internship program after the State Department visited and determined the internships lacked variety in their experiences.

Goodner said he was curious to see if federal officials would approve college-arranged internships at Hy-Vee and Wal-Mart.

"Even if they are, it's important that everybody understands half of the students' wages will still be garnished to repay fees equal to tuition, housing, food, books, etc.," Goodner said.

Citing student privacy, a State Department official said the department would not release the locations of the students' internships.

Rohlena said some of the students would work as interns for the college, the rest at local businesses. Students are not allowed to work until their internships have gained State Department approval, she said.

In the meantime, the college is working to improve communications with the international students, Rohlena said. College officials have said miscommunications led the students to believe that WITCC would provide food during their stay in Sioux City. The college has said a free meal plan never was promised.

When students were asked to quit their internships in November after the State Department review, some ran out of money to buy food and said the college threatened to send them home when they complained.

Rohlena said the college is now providing the students Hy-Vee gift cards, and they can eat breakfast and lunch at the campus cafeteria at WITCC's expense.

In hindsight, Rohlena said, the college moved too fast to implement the program, and that rush resulted in errors that led to negative consequences for the students.

The Fourth Street Mall -- an experimental pedestrian mall between Nebraska and Pierce streets -- is shown on Oct. 16, 1970. The mall, sponsored by the Siouxland Council on Arts and Sciences, was part of Siouxland Arts Festival '70.

This 1970s-era photo shows Aalfs Manufacturing Co.'s former manufacturing/distribution facility in Sioux City's Bridgeport industrial area. 

Burt Brown and Hospital Maintenance & Repair program students are seen in this 1970 archival photo at Western Iowa Tech Community College in Sioux City.

Buildings Feedlot at Western Iowa Tech Community College, around 1970s, are shown in this archival photo in Sioux City.

From left: Briar Cliff students Dan Henrich, Monica (Kuennen) Burrows, Bill Borrows and Sue Claeys ride a tandem bicycle outside Alverno Hall in the loop. Bill Burrows, one of the first male students to enroll in Briar Cliff 50 years ago, and Kuennen met at the Sioux City school and later married. This picture was used in a 1970 Briar Cliff admissions brochure.

A rendering for the Brandeis department store proposed in the 1970s for downtown Sioux City is shown above. The land at Fourth and Jackson streets was cleared and a hole dug in preparation for construction, but the project later fell by the wayside. It's among a handful of high-profile projects in Sioux City over the years that never materialized.

Work takes place over Interstate 29 for the new approach to the new Siouxland Veterans Memorial Bridge in August 1979 in Sioux City. The $28 million bridge opened in 1981. The new bridge replaced the old Combination Bridge which was demolished after 85 years of service.

Work takes place over Interstate 29 for the new approach to the new $28 million Siouxland Veterans Memorial Bridge in August 1979 in Sioux City. The new bridge replaced the old Combination Bridge which was demolished.

Reinforced concrete beams were laid across Interstate 29 on August 2, 1979, at the site of the bridge interchange project to form part of the deck of a mid-level interchange platform.

The Biltmore Motel and Restaurant was located at 5900 Gordon Dr. This image was used for advertising on KTIV and was taken in the mid-1970s. The Biltmore dates back to the 1950s.

Fred Tinker, general manager of Big Soo Terminal, 4101 Harbor Drive, is silhouetted agaisnt a barge of molasses being unloaded on the riverfront in 1970. Mr. Tinker, who is cochairman of the Chamber of Commerce Waterways Committee, was one of the Port of Sioux City's most active supporters.

An early winter storm hit Sioux City on Oct. 9, 1970, causing power lines to fall on this city street.

The harbor of the Sioux City marina, which lies on a tract of land between the Isabella Street exit on Interstate 29 and the Combination Bridge, was completed in the fall of 1969. The City of Sioux City will have the responsibility of operating, maintaining and developing the marina which has a capacity for 450 boats. The city paid $115,000 and the Army Corps of Engineers paid $40,000 toward the project.

Senftner Volkswagen, located in the Mary Treglia urban renewal area, is shown in this Aug. 8, 1970, photo. Construction by W.A. Klinger on this building, and several other projects in Sioux City, was stalled due to an iron workers strike.

Construction by Hobe Engineering on the municipal parking ramp in downtown Sioux City was halted due to an iron workers strike in August of 1970.

The grand opening of Everett's Furniture Barn, 2400 Dakota Ave., South Sioux City, took place in November 1970. The barn is a remodeled brand of Everett's Furniture Store.

Gretchen Hauff, left, and Helen Bollman, director of the Y.W.C.A., stand in the construction area of the swimming pool for the Y.W.C.A. in this April 1970 photo.

Gov. Robert D. Ray and his wife, Billie, shown with Col. Donald W. Forney, visit the 185th Tactical Fighter Group, Iowa Air National Guard, in Sioux City in this July 1970 photo.

This 1974 photo shows the exterior of The Normandy restaurant located at 3726 Summit St. in Sioux City.

Fantles, shown in this Jan. 25, 1970, photo, completed remodeling of its downtown store located at 504 Fourth St., in mid-September of the previous year. The final "new look" touch was the storefront.

The market board in the lobby of the Livestock Exchange Building in the Sioux City Stockyards is shown Jan. 25, 1970. The Journal had a news bureau in the building.

Steel grating has replaced the original wooden planks and railroad tracks on the floor of Sioux City's Combination Bridge shown in this February 1971 photo. The bridge was so named because it originally carried a combination of traffic -- trains, horses and buggies and pedestrians.

Beginning of stages of construction of the Siouxland Veterans Memorial Bridge are seen in this undated photo. The Combination Bridge linked Sioux City with South Sioux City for more than 80 years.

SIOUX CITY -- Social advocates have appealed to Iowa's top politicians and the attorney general to investigate what they say are human rights …

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The winner will remain a Woodbury County supervisor for the remainder of Taylor's term, through the end of 2022, and could then run for a full term.

During his 21 years at the helm, Reynders led the two largest fundraising efforts in the private Sioux City college's history, totaling more than $125 million.

Western Iowa Tech Community College president Terry Murrell discusses the college's agreements with international students attending the school in the J-1 visa program during a Jan. 21 news conference. School officials say that new internship placements have been found for the students and are being reviewed by federal officials who oversee the program.

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