South Dakota on a Plate
With a culinary scene shaped by Indigenous people, immigrants, farmers, hunters and more, South Dakota serves up a smorgasbord of local specialties — some with names as exotic as the dishes themselves! Get ready for a mouthwatering journey through the state as we explore its distinctive flavors and one-of-a-kind dining spots.
This episode of Travel South Dakota Stories is a four-course road trip, and you’re invited! Our appetizer is the state’s “official nosh,” chislic, followed by a James Beard-recognized restaurant in a town of 1,800 people. For dessert, host Brian Thacker heads to Wall Drug Store to sample their world-famous (and addictive) donuts. Our meal isn’t complete without a digestif from Black Hills Contraband Distillery, although the one we try is downright dangerous.
You’ll hear from:
- Joy Ann Smith and Andrea Bear from the South Dakota Chislic Festival
- Joseph Raney from Skogen Kitchen
- Sarah Hustead from Wall Drug Store
- Jerry Sailer from Black Hills Contraband Distillery
- Cowboy Keith from the Blue Bell Lodge Chuckwagon Dinner
Check out the trailer now!
South Dakota Chislic Festival
Find your way to Freeman in southeastern South Dakota for this annual celebration of the official state nosh. Chislic consists of seasoned cubes of lamb or mutton, skewered and fried to tender, juicy perfection. Vendors from around the state bring their best, and it’s up to festivalgoers to decide which chislic rules them all.
