Mince pie—the kind made with meat—was once inextricable from our national identity. We spent weeks preparing it and days digesting it. We ignored the clergy crusading against it and fought in court for the right to dose it with booze. We devoured it for breakfast, supper, and dessert, and we shipped it to our soldiers to remind them of home. Then in short order it disappeared almost completely from the American table. I can’t tell you why—but I can tell you it’s delicious.
Category: Food & Drink Feature
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Seeds of Change
How a boutique booze brand in Chicago could help popularize a South American supercrop—and change the lives of the poor farmers who grow it.
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Hecho en Illinois
Almost all the canned pumpkin in the U.S. comes from downstate Morton. Most of the people who pack it come from the tiny Mexican town of La Soledad.
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In the Kitchen: A Taste for Travel
Profile of A Tavola owner Dan Bocik’s, whose wanderlust led to his opening the Ukie Village favorite.
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Dining for Dollars
Allen Kelson sat in an expensive French restaurant and talked to his necktie. “The rolls are cold.” Carla Kelson, his wife, leaned over to speak to the tie. “The veal […]
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Seeds You Can Eat
Ever eaten an uncooked Lupini bean? What use could you make of 3 pounds of Foenugreek seeds? Do you plan to make your own gin, and need some Juniper berries […]