We'd like to thank the Academy...

Your very own Goose the Market has been nominated for "Best Gourmet Grocery" on TheIndyChannel.com's A-List.

Help us show that good eats and local, all-natural products are on your A-List and cast your vote for the Goose!

We love Indy in the springtime

So summer is just around the corner, but those drenching rains have kept spring's harvest in the fields a few extra weeks. Now more than ever, we're hungry for the greens (and yellows, purples, reds, and whites) that good ol' Indiana soil produces, all thanks to the farmers who've labored through this ravaging rainy season.

For a rainbow of all-natural, Hoosier-grown veg, stop by the Goose's produce stand for local beets, tomatoes (salmonella-free, thank you very much), leeks, turnips, summer squash in two colors, sugar snap peas, strawberries, currants, field greens, and more.

Like Lori said, "It's almost enough to make you want to be a vegetarian."

Well, almost... didn't we mention our foie gras-stuffed pig's ear?

How do you say "sexy, salted pig parts" in Italian?

Every two years, Slow Food hosts Terra Madre, a meeting of farmers, chefs, and educators from around the world to share their experiences in producing good, clean, and fair food. Held in Torino, Italy, this October, Terra Madre offers attendees the opportunity to share and learn so that, ultimately, they can help us all eat better.

After submitting applications and a massive review by Slow Food USA, Chris & Mollie have been selected as Hoosier delegates to Terra Madre!

They're in good company, too. For a complete list of Terra Madre delegates from Indiana, check out the Slow Food Indy blog.

While Chris & Mollie are packing their bags and learning some vital Italian ("Vorrei un cono di gelato per favore."), stay tuned for more info on special events and dinners open to the public to help the Hoosier Terra Madre delegates have a buon viaggio.

Lights, camera, mis en place!

Last Monday, Chris & Mollie were up with the chickens (er, geese?) and ready for their close-up. Fox59 anchor Jenna Maloney arrived to film live from the Goose!
During the morning show, Chris demonstrated how he turns pork belly from Gunthorp Farms into the Goose's famous applewood-smoked bacon and mixed up a spring salad with local greens, berries, and cheese. Juicy close-ups of the Tour--a selection of cheeses and cured meats with all the fixins--might have made you want to eat your television.
Look for a special segment on grilling duck breasts to air on Fox59 later this month, but in the meantime, appease your hunger pangs with new recipes featured during the show including Shiraz vinaigrette, shaved fennel slaw, and smoked poblano & Mayberry Cheddar corn bread.

And...cut! That's a wrap.

Centerfold: A Pig in the Picture

The "sexy, salted pig parts" that the Goose is famous for start out as sexy hogs. And this month--along with the Hoosier farmer who raises them--they're the voluptuous feature of Chicago Magazine. Check out the article and juicy pics to learn more about Greg Gunthorp and the pigs he raises in Lagrange, Indiana, the same way that his great-grandfather did: without antibiotics, growth hormones, or fences.