The Food Issue: An exploration of midwestern cuisine | Food & Drink Feature | Chicago Reader

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The Food Issue: An exploration of midwestern cuisine

Some answers to our region's most nagging food questions

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PHOTO ILLUSTRATION: PAUL JOHN HIGGINS; PHOTO: LUCY HEWETT
  • PHOTO ILLUSTRATION: PAUL JOHN HIGGINS; PHOTO: LUCY HEWETT

What is midwestern cuisine?

There are a few reasons why midwesterners find it difficult to describe the region's food.

By Aimee Levitt


LUCY HEWETT
  • Lucy Hewett

Eat these midwestern dishes from Chicago restaurant kitchens

Local chefs are using fresh, seasonal ingredients to class up classic comfort foods, from pasties to a dinner of meat and potatoes.

By Julia Thiel


COURTESY 1871 DAIRY
  • COURTESY 1871 DAIRY

1871 Dairy brings Chicago milk back from the dead

Illinois's dairy heritage has been resurrected by a former pencil pusher who just wanted healthy milk for his family.

By Mike Sula


JEFFREY MARINI
  • JEFFREY MARINI

The key to reviving authentic midwestern cuisine may lie in a forgotten strain of wheat

Farmer Andy Hazzard and baker Ellen King conduct the great Midwestern Bread Experiment.

By Aimee Levitt


NICK MURWAY
  • Nick Murway

Taking on food waste, one wilted vegetable at a time

At Stock, the cafe inside the new midwestern culinary mecca Local Foods, Abra Berens is giving new life to undesirable produce.

By Gwynedd Stuart


ALAN THOMAS
  • Alan Thomas

How Chicago became 'hog butcher for the world'

In his new book, Slaughterhouse, Chicago historian Dominic Pacyga goes back to his roots as a laborer in the south-side stockyards.
By Tanner Howard


Midwestern originals: A select list of food and drink

Taco pizza, toasted ravioli, the Booyah, and more provincial pleasures from the 12-state region


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