Issue Three Now Available
In our Spring 2015 issue, we get real weird with it. Take a step deeper, beyond the expected and normal in Midwestern food culture to find something new. We explore the borrowed language we use to describe beer from the back rooms of Perennial Brewing Company in St. Louis. A simple article researching the history of corn shows us that our relationship to the plant is far from natural. A Michigan insider calls Indiana out for its dated liquor laws. Chefs Jon Brooks (Food & Wine's Best New Chefs 2015 winner) and Carlos Salazar challenge assumptions about Midwestern recipes. Chef Jonathon Sawyer shares his love for Cleveland. We find that below the serene surface of the Midwest, there's an urgency and tension that drives our food from source to plate.
Subscribers: Keep an eye out for your copy, which will be shipping soon.
Everyone else: Get your copy today online or view retail locations where you can pick one up in person. We've got print and digital issues available, annual subscriptions, and even an Issue One/Issue Two bundle for those looking to get caught up.