Smoking Goose Meatery in Indianapolis uses old world craft and new world flavor in over 40 varieties of slow cured and smoked meats, salumi, and sausages. These innovative and delicious recipes have earned Smoking Goose features by Food & Wine, Bon Appetit, The New York Times, the James Beard Foundation, Good Food Awards and more. With wholesale distribution from Indy’s best restaurants to markets, chefs, caterers and more in all 50 states, Smoking Goose is also open to the general public. Info at smokinggoose.com.
![More Indiana chefs qualify for World Food Championships](https://culinarycrossroads.org/wp-content/uploads/2024/07/CC-newsletter-7-25-24-update-BBQ-1080x675.jpg)
More Indiana chefs qualify for World Food Championships
When the World Food Championships come to Indianapolis in November, the local culinary community will be well represented. Two more Golden Tickets to the Nov. 8-12 event were awarded at recent culinary competitions. Pitmaster Dave White of Great White Smoke in...