Reader's Digest - USA (2019-07)

Indiana

Signature dish:

Hoosier pie, or

sugar cream pie.

A favorite of the

Amish and Shak-

ers who settled in

Indiana, this custardy, nutmeg-

dusted pie is also known as despera-

tion pie, since it’s cheap to make.

Who Knew? A native of Brazil,

Indiana, Orville Redenbacher started

producing his own popcorn when

he was 12. His special hybrid—only

one kernel in every 45 doesn’t

pop!—helped build an empire.

Iowa

Signature dish: Breaded pork tender-

loin sandwich. “Opening up one of

those pork sandwiches to eat on a

flight back home from Iowa elicits

groans and complaints. ‘Why didn’t

you bring enough to feed the whole

aircraft?’” —Reader Bill Spikes,

San Jose, California

Who Knew? The top pork producer

in the United States, Iowa is home to

nearly eight times as many pigs

(23.5 million in 2019) as people

(3.1 million residents).

Kansas

Signature dish:

bierocks, German

pastries stuffed

with ground beef,

cabbage, onions,

and spices.

Who Knew? Every year, farmers in

Kansas typically grow enough wheat

to make 36 billion loaves of bread.

Kentucky

Signature dish: Hot Brown. After

dancing the night away at the Brown

Hotel in Louisville, Prohibition-era

revelers would head to the hotel

restaurant for this open-faced turkey-

and-tomato sandwich doused in

Mornay sauce, sprinkled with cheese,

broiled, and topped with bacon.

Who Knew? In honor

of the Kentucky Derby,

some spectators at

Churchill Downs sip

mint juleps in silver-

plated cups—at $1,000

a drink—for charity.

Louisiana

Signature dish: Gumbo.

“Let me just say, gumbo is the food

of the gods. All the variations of

gumbo reflect the many origins and

cultures of the people of Louisiana.”

—Reader Anne Maverick, Baton

Rouge, Louisiana

Who Knew? The po’boy sandwich

was born during the transit strike of

1929, when 1,800 streetcar conduc-

tors and motormen took to the streets

of New Orleans. The Martin Brothers

Coffee Stand and Restaurant provided

large sandwiches for free to the

“poor boys.” Today, you can

order a po’boy with roast

beef or fried seafood.

Reader’s Digest Cover Story

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58 july/august 2019