Local Food
Dixon’s Famous Chili Celebrates A Century Of Beans, Meat And Loyal Customers
Vergne Dixon started selling chili out of a cart – precursor to the modern food truck – before opening his first permanent location at 15th and Olive in Kansas City.
Christopher Elbow Hits The (Sweet) Spot On “The Block”
For chocolates that would make Willy Wonka’s mouth water, look up Christopher Elbow artisanal chocolates in the Crossroads Arts District. Elbow’s culinary resumé is hefty, working anywhere from a line cook in Lincoln County, to the Vegas strip. Cocoa butter is used to paint their galvanizing bon-bons. Elbow keeps it simple and natural, using real…
Novel Start to KCPT’s New Series, “The Block”
Kansas City native Ryan Brazeal shipped out to New York City to hone his culinary skills before bringing his craft back to the Midwest. Throw in Jessica Armstrong’s exquisite desserts, and you have a recipe for enjoyment. Novel has turned New-American cuisine to “Novel-American cuisine” in the Crossroads. Using ingredients from local farmers, Novel creates…
Baking it the Ole Fashioned Way: K.C. Bakeries Established Before 1950
Read about the histories of Wolferman’s, M&M, and McLain’s bakeries and delis. Fixtures in Kansas City, Missouri for decades.
Hot Chicken Turns Up The Heat on Fried Chicken in KC
The Nashville Hot Chicken trend is heating up in Kansas City as the spicy cousin to fried chicken. Hot chicken popping up on local restaurant menus, including Third Street Social (123 SE 3rd Street, Lee’s Summit) and Lucky Boys (1615 Genessee Street, Kansas City). Local lore in Nashville, Tennessee, points to the family of Andre Prince,…
Party for America & Other Weekend Possibilities
Colony Espresso & Beer (312 Armour Road, North Kansas City) is hosting a free Party for America from 6 p.m. to midnight Saturday. There will be barbecue, Wiffle ball, yard games, and specials on good old-fashioned American beer. New beer is always exciting. Border Brewing (406 E 18th Street) tapped its Strawberry Blonde (made with 100…
Fountain City Frequency | Tending the Troostwood Garden
Community gardens have been a source of food stability and financial savings for Americans since the 1800s. During the Great Depression, they provided food to the unemployed, and The Victory Garden campaign during WWII encouraged people to help a rationed economy by growing their own fruits and vegetables. And although many of those national campaigns…
New Executive Chef Tapped at Rye
The torch was quietly passed at Rye in January. Co-owner Colby Garrelts – the only name that has ever been at the top of the kitchen ladder at the Leawood restaurant – promoted John Brogan from chef du cuisine to executive chef. It was a quiet move – the fried chicken dinners and hanger steaks still…
Where ‘comfort’ gets a twist and ‘local’ is a given
Aaron Salinas pauses as he walks through the building at 429 Walnut Street, his shadow stretching across the dust-covered checkerboard floor toward a door stenciled with word ‘library,’ leaning against the opposite wall. He’s in the midst of an informal tour of the space alongside James Paul – the two chefs who will be cooking…
What’s eating you about energy and food production?
As part of the “Feasting on Fuel” reporting series, we’d like to know what questions you have about food and energy.