Prohibition came early to Kansas in 1881, driving more than 125 breweries out of business or underground. Refusing to even vote on the 1933 national repeal, the state remained dry until 1948, with liq
Indianapolis boasts a few restaurants more than one hundred years old. Eateries like the legendary Hollyhock Hill and St. Elmo’s Steakhouse are classic staples in the capital city. But for every legen
Some of Oklahoma City’s earliest famous restaurants included a side of gambling, bootlegging and mayhem. Cattlemen’s Café changed hands by a roll of the dice one Christmas. In more recent years, estab
Madison's savory ascent as a culinary destination pairs its rich tradition of homegrown bounty with a progressively wider international palate. Sample the fare of Mad City staples like Ella's Deli, Mi
Whether it's homemade chicken pot pie, a steak from Baker's Café or a frozen custard at Meyer's Lake, the food of Stark County has made mouths water for generations. The region's unique soil nurtured
Despite a brewing pedigree richer than Milwaukee or St. Louis, Cincinnati's role in American beer history is often underappreciated. Drawing on years of research, Michael D. Morgan, author of the awar
It was a different time. Ladies wore gloves, hats and nice attire to luncheons at the Woman’s Exchange. Shillito’s provided a cosmopolitan environment for its patrons, while Mullane’s was the perfect
Brewing came to the Upper Peninsula in the 1600s, when French fur traders substituted pine needles for hops in batches of spruce beer. Promoted as a health drink, the evergreen suds remained in favor
French Jesuit missionaries planted apple seeds in the Michigan wilderness more than a century before the travels of Johnny Appleseed. Seedlings grew into giant fruit-bearing trees that provided tangy
"Inspired by Florida's famed Mai-Kai Restaurant, Bill Sapp and Lee Henry opened the Kahiki Supper Club in 1961. They set out simply to build a nice Polynesian restaurant and ended up establishing the
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum,
