Browsing the charcuterie at Indianapolis's Smoking Goose Meatery, you'll see how Chris and Mollie Eley evoke Indiana and the greater Midwest. You'll see spruce tips in the bresaola, local mead in the stagberry salame, and local maple sugar in the bacon rub. We caught up with Chris to talk about what he's done at the Meatery since he opened it as a sequel to his popular Goose the Market in 2011.
“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