Tavern-style pizza is unpretentious. The square-cut pie is the pickled egg of pizza styles, invented as a bar snack in post-WWII Chicago. It's an appropriate foundation for John Carruthers's humble monthly pop-up, Crust Fund Pizza.
“Midwesterner has been a wonderful addition to my weekly reading! As a lover of history and cooking both, I appreciate the way it’s brought so many little-known stories about Midwestern food out to where the rest of the world can appreciate the diversity and deliciousness of our region.”
—Ari Weinzweig, co-owner and founding partner, Zingerman’s Community of Businesses, Ann Arbor, Michigan