Unique Eats and Eateries of Indiana: The People and Stories Behind the Food

From the sandy shores of Lake Michigan to rolling hills of southern Indiana are small towns, larger cities, historic county seats and charming communities offering all kinds of cuisine. From house made fried bologna in a nostalgic gas station-turned diner to premium Wagyu raised down the road exclusively for it’s restaurant patrons and everything in between, you’ll find something for every palette. The Hoosier State is know best for two foods, its official state pie, sugar cream pie and its unofficial state sandwich, the breaded pork tenderloin. You’ll find both throughout the state, but each place you try it is a little different. A secret ingredient, a non-traditional cooking method or an extra personal touch by the cook can make every experience of tasting the same food an awakening. Although Hoosiers know how to do pie and BPTs, they aren’t the only foods you should seek out. 

Food and travel writer Carrie Steinweg takes you all over this homey Midwest state for a melting pot of cuisines and dining experiences, giving insight into the stories behind the businesses, the buildings and the recipes.

Paperback, 177 pages.  2024, Reedy Press.  By Carrie Steinweg.