This week’s featured farmer is Corrie Quinn of Goose the Market. Corrie Quinn is always hungry. After working in museums by day and restaurant kitchens by night, she moved a career in food to the front burner when she went back to Italy for a masters in food communication from the Universit√ɬ† degli Studi di Scienze Gastronomiche. After graduation, the good folks at Goose the Market in Indianapolis fed her once and she never went away. She worked as a meat monger and wine and beer buyer there before managing the Goose Enoteca, or Italian-style wine and food bar, in the butcher shop’s cellar. Over three years ago, Goose the Market grew to open Smoking Goose, a wholesale, USDA-inspected meatery that handcrafts slow-cured and smoked meats, salumi, and fresh sausages. Since then Corrie has been helping to share the Goose philosophy with an audience that stretches from coast to coast: because Smoking Goose believes real meat has a tale, we can all dine happily ever after. This program was brought to you by Heritage Foods USA.


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