Food in Indiana

Indiana is a land of contrast between rural areas and college towns.

Indiana is mainly a state of meat and potatoes with big differences between college towns - where international cuisine, vegetarian and ethnic foods are very much in demand - ant the rest of the state. Most people would prefer soda over orange juice, or water. In the south of the state, biscuits and apple butter are very popular.

Indiana people like to eat brain sandwiches which supposedly were created in Evansville. Brain sandwiches are pork brains mixed with a batter made with flour, baking soda, and eggs - seasoned with salt and pepper. The dough is dropped into a pan and fried.

Deer hunting is a big past-time and, in season, there is the opportunity for great deer dishes.

Be careful of hitting deer if you drive around the state in the late fall. This is their "rut" season.

A succulent steak is one of the favorite dinner dishes when going out in Indianapolis, with several steak houses, and there are also great places for seafood, pizza, burgers and family meals, but what people in Indianapolis like is to watch a football or basketball game while they have dinner together, and there are also places to do that.

Indiana foods...

Indiana is a leading state in egg production. It also produces more corn for popcorn than any other state, and it supplies much of the country's peppermint and spearmint. Other crops include soybeans, wheat, potatoes, and apples. Farms also produce hogs, cattle, chickens and dairy products.

Van Camp's pork and beans in tomato sauce, an American favorite, was created in Indianapolis by the local grocer Gilbert Van Camp from and old family recipe. Indiana is also the home of Orville Redenbacher, the king of popcorn, who worked for twenty years at Purdue University to bring this treat to a light and fluffy perfection.

…and food events

Egg Festival, Mentone, June - Popcorn Festival, Valparaiso, September - Festival of Gingerbread, Fort Wayne, November / December

Recipes from Indiana

Bread pudding