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In this issue

Oklahoma has no shortage of ways to turn a full tank of gas into a full belly, and in the March/April 2017 issue of Oklahoma Today—our annual Food Issue—we run them down. In “The Why of ’Cue,” photography editor Megan Rossman visits six of the state’s best places to get great barbecue, from John & Cook’s in Lawton to Burn Co. in Tulsa to the Route 66 staple that is the Butcher BBQ Stand. Make your next party amazing by testing out one of four drink recipes inspired by Oklahoma places and created by bartenders at Valkyrie and The Penthouse Bar in Tulsa and Ludivine and The Pump Bar in Oklahoma City. Make your next road trip delicious with our annual “Food Worth the Drive” guide to great restaurants all over the state, from fine dining in the Kiamichi Mountains (The Rock House in Talihina) to down-home Italian on the high plains (Gusto’s in Shattuck). And follow along with photographer James Pratt as he explores the lives of wheat farmers who bring food to America’s tables. All this and more in the March/April 2017 issue of Oklahoma Today.

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