FOOD + DRINK
“Everyone is very welcoming, supportive, and kind, so we are very blessed to have such great communities supporting us,” she said. Southeast South Dakota Tourism has been valuable to Meridian Corner, as it’s a very agriculturally-focused area. Along with helping locals find them, Local Flavor has led visitors from all over the nation to belly up to their bar to try the state’s official nosh. “It’s a convenient way to look up places you maybe haven’t tried before, and I love the descriptions so you get an idea of what the places are like without having to call or search for their social media platforms to get information,” said Streyle. Something people should know about Meridian Corner is they are a family-owned business and their team is like family. “We all genuinely enjoy working with each other and love visiting with our guests,” said Streyle. “Meridian Corner has a long history, and we’re excited to keep it going.” 43915 US-18, Freeman | Facebook: Meridian Corner THE GOOD EARTH FARM The Good Earth Farm in Lennox offers a relaxing farm experience centered around wood-fired pizza and good company. Owner Nancy Kirstein says families can enjoy the South Dakota prairie, connect with where their food comes from, and simply exhale. “It’s a real experience—kids chase chickens, guests feed goats, and memories are made away from the noise of town,” said Nancy. “It’s more than pizza; it’s a place to connect with the land and each other.” Started in 2011, the farm has evolved into an agritourism destination where Nancy and her husband, Jeff , still grow some vegetables (for their wood-fired salsa and pizzas) and you-pick pumpkins and flowers. In 2019 they started to renovate their 1897 barn, which opened the door to hosting events, including their popular weekly Pizza Nights in the summertime. Guests can purchase tickets in advance and pick up a Pizza Token to order. The menu varies each week, as Good Earth uses whatever ingredients are readily available. “Everything is seasonal out here. We have the luxury of changing our menu each week according to what we can get our hands on from our own garden or from other local growers,” said Nancy. “While there are some constants on our limited menu, we like to have one unique pizza a week.”
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