We talk with Illinois chef Paul Fehribach, who’s out with a new book on Midwestern cuisine: what it is, where it came from, and how it’s influenced the American menu beyond our region. The book is Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes.

Religious diversity in the Midwest is the subject of a new book by a professor of religious studies, who is a descendent of Syrian Midwesterners. 

Religious diversity in the Midwest is the subject of a new book by a professor of religious studies, who is a descendent of Syrian Midwesterners.