Midwesterner
Your field guide to food and drink in the Midwest
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 89 | Founded | 6 years ago | Last Issue | 4 months ago |
| Active | |||||
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MBBP
I have two words for you: breakfast pasta.
No, make that four: maple bacon breakfast pasta.
Those were the words that got my attention when I sat down at FioRito Ristorante in Wichita, Kansas, last January, windburned and hungry after a b...
Pfeffernög
By Liz Cook
Is it just me, or does the Christmas cookie seem to have gotten a little… high concept this year? Everyone seems to be candying their own ginger, mixing rosewater into jelly with an eyedropper, or slicing logs of cookies met...
Ask a Midwesterner: Why Can't I Find a Bowl of Pápa Waháŋpi?
Photo: David Alvarado
The country’s most famous Native American chef is a Midwesterner. Sean Sherman, a member of the Oglala Lakota tribe, was born and raised on South Dakota’s Pine Ridge Reservation. Known professionally as “The Sioux Che...
Sean Sherman's Pápa Waháŋpi
Photo: David Alvarado
From Turtle Island, by Sean Sherman, Kate Nelson, and Kristin Donnelly
Waháŋpi means soup or stew in Lakota, and there are many types of them. Like more traditional versions, this one is made with the dried meat pápa...
The Black Walnut Snack Pack
Welcome back to Black Walnut Week, Midwesterner’s celebration of a flavor that the New York Times once described as “somewhere between menthol and mold.” (I prefer “damp forest.”)
I don’t have much of a sweet tooth, but there’s one dessert...
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Ground-level stories from flyover country.
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