Louisville was a major river and railroad transportation hub in the 1800s, serving the steady flow of commerce pushing westward. The city continues that tradition today as the worldwide air hub for UPS, where an average of 1.6 million packages are processed every day.
Louisville’s signature dish is a comfort food free-for-all called the Hot Brown. It’s an open-faced sandwich with turkey and bacon smothered in Mornay sauce (main ingredients: butter and heavy cream), topped with Parmesan cheese and roma tomatoes, and oven-broiled. The name refers to theBrown Hotel, where the dish originated in 1920 as an after-hours treat. You can still order a Hot Brown at the hotel’s restaurant, but fair warning: Don’t try to take it down alone.
Hillerich & Bradsby, makers of Louisville Slugger bats, started out as a woodworking shop in 1864. The owner, J. Frederick Hillerich, a German immigrant, was not a baseball fan, but his son, Bud, was an amateur player. The younger Hillerich, who apprenticed under his father, taught himself how to fashion bats, and according to company legend, offered to make one for local pro Pete Browning after watching Browning break his bat in a game.
Browning agreed, and the new bat, made from white ash, delivered three hits in its first game in use. Browning continued to hit well with the bat, and eventually gained the nickname “Louisville Slugger.”