Snacks around the states

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Snacks around the states

Hannah Harkins, Staffer

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From the mountains, to the valleys, to oceans white with foam, the United States is a vast and varying place. It’s extensive size not only allows for a broad range of landforms and climates, but also food preferences. Each state and region has food that is specific to that place and is adored by the locals. Region-specific food may not be as well-known, well-loved, or well-prepared in other places, so many people don’t know the true goodness of these tasty bites.

Chicago-style deep dish pizza is a hit or miss to most people, but to Chicago-natives, this food is a staple. Its thick, buttery crust is the perfect compliment to the loads of sauce, cheese, and other preferred toppings. Giordano’s, Pequod’s Pizza and Pizzeria Uno are just a few of the iconic pizzerias that serve this amazing dish.

When thinking about Nebraska and Kansas the first thing that comes to mind is probably corn, but they are not only known for their crops. Runzas are bread pockets filled with ground beef, onions and usually sauerkraut. Different people have different takes and filling preferences for this delicious, sandwich-like dish, but the most common kinds can be found at Runza’s. Runza’s is a fast food chain that has locations in Kansas, Nebraska, Iowa and Colorado. The restaurant is known for their spins on the classic runzas.

Massachusetts’s coast line makes it an ideal state for seafood, and it does not disappoint its potential. New England clam chowder is adored for its creamy, starchy broth and salty mixins, making it a prime candidate for appetizers nationwide. But, nothing compares to the soup in its homeland. Almost any Bostonian restaurant serves a unique and delicious rendition of New England clam chowder, perfect for a cold Massachusetts winter day.

In the contiguous United States, many people enjoy a cold, syrupy snow cone on a hot summer’s day, but in Hawaii, they take it a whole step further. Hawaiian shave ice, in contrast to regular snow cones, is very finely-milled ice with a freshly-made fruit syrup, topped with fresh fruits and condensed milk. The ice is so fine, that it soaks up the syrup and creates an almost creamy texture. It comes in multitudes of flavors, the most common being tropical and seasonal fruits that are common in the state. There is an almost endless amount of stands and stores throughout Hawaii that serve different flavors of this delicious, refreshing treat.

New York is the land of food vendors, but one of the most common types of food sold on the busy streets are bagels. From sweet to savory, their simple versatility and portability is what makes them so easy to sell, and their flavor matches their other positive aspects. Bagel vendors have mastered the art of bagel-making, and New York bagels are often preferred over the attempts of other places.

“New York bagels are much fresher and they come in better flavors such as salt,” freshman Carlyn Johnson said.

American characteristics vary greatly throughout the country, and food is one of these many characteristics. Many places create different variations of regional foods, but you never truly understand the goodness of a food until you try it in its native place.

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