butt (rather than going whole hog)
and roast it in the oven or cook it
in the slow cooker until the pork is
fall-apart tender. Often chopped
cabbage is cooked with it. And it’s
typically shredded and served over
rice. I make it all the time!” —Jeanne
Ambrose, former Taste of Home editor
Who Knew? Hawaii and pineapples
go together like peanut butter and
jelly, right? Not so much anymore.
Pineapple manufacturers, including
Dole, relocated their operations from
Hawaii starting in the 1980s, citing
rising costs. That canned pineapple
you’re eating likely comes from
Ecuador, Honduras, or Costa Rica.Idaho
Signature dish: Fried trout. More
than 75 percent of trout in the
United States is from Idaho, much
of it farmed. But on one stretch of
the Snake River, there are 6,000 wild
rainbow trout per mile.Who Knew? They may be synonymous
with Idaho—they’re even on the
state’s license plates—but potatoes
aren’t native to the state. A mission-
ary named Henry
Harmon Spalding
brought them west
to Lapwai in 1836 and
taught members of the
Nez Percé tribe how
to cultivate them.Illinois
Signature dish: Deep-dish
(aka not that flimsy New York
City–style) pizza.
Who Knew? In 1893, the organizers
of the World’s Columbian Exposition
asked Chicago socialite Bertha
Palmer, the wife of the owner of the
Palmer House Hotel, to provide a des-
sert for the event. She requested that
the chef at the hotel make a “ladies’
dessert” that would fit into a boxed
lunch. Today we call them brownies.The all-American
brownie was created
at Chicago’s fancy
Palmer House Hotel.to
h^
(p
ot
at
oe
s)
Cover Story