Kansas City’s Channel 2 tunes into healthy (with video)

As part of the city’s ongoing wellness program, registered dietitian Kathy Barry finds or creates easy, healthy and budget-conscious recipes to cook on the government access channel. “Time to Be Well” is filmed by city employees at the demo kitchen in the newly opened University of Missouri Extension offices in the River Market.

Mushrooms to treasure from Trammell farm

Imagine arriving home from a trip to find the washing machine had leaked behind a wall, causing oyster mushrooms to sprout from the carpet of your Overland Park apartment. Nora and Matt Trammell turned that misfortune into Trammell Treasures Mushroom Farm. Less than a year ago they started intentionally growing mushrooms in a pop-up greenhouse set up in the apartment’s master bedroom. By fall they were so successful they moved their operation to a 20-acre farm outside Chilhowee, Mo.

Why do chefs love PBR?

James Beard award winner Colby Garrelts’ is such a fan of Pabst Blue Ribbon, the blue-collar brew that started the “yard beer” craze a couple of years ago, that he decided to offer it to customers at his Leawood restaurant, Rye, on tap, along with Miller High Life and Coors.

Uncommon Stock enters artisan soup scene

Todd Schulte’s artisan soup company is back as Uncommon Stock. Schulte is the former owner of Happy Gillis, where he initially started a soup company, the Happy Soup Eater. But when he opened Genessee Royale Bistro, Schulte put the soup on the back burner. That is until Bill Haw Jr., art gallery owner and a soup lover, decided to partner with Schulte to revive the business and take it to the next level. A revolving menu features globally inspired soups that sell for $11 to $14 a quart.

iPho Tower owner Spike Nguyen shares his recipe for pho

Spike Nguyen and Jessie Vo’s contemporary Vietnamese-French bistro iPho Tower, opening in midtown in mid-March, might be considered the sleek yin to the yang of their 3-year-old Pho Hoa Noodle Shop and its green graffiti walls and tiki-esque touches on Independence Avenue.

Yummy’s Choice hummus goes green

In early October, Yummy’s Choice installed 100 solar panels on the rooftop of the 39th Street commissary kitchen. The popular small-batch hummus is still made under the supervision of the ever-ebullient chef Yahia Kamal, but now the processing equipment, as well as heating and cooling systems, are powered by solar energy.

Table Ocho invites eight diners to feast and fun

Craig Adcock may be best-known for Jude’s Rum Cake, but he has been getting some off-season love as the laid-back host of Table Ocho, his own supremely casual twist on the chef’s table. The meals are designed for eight friends, several couples or a mix-and-match group of strangers.

Hoganville Family Farms specializes in naturally fermented sauerkraut

Ray Rome’s Hoganville Family Farms uses the same method to make its sauerkraut that Rome learned as a kid. The German recipe his family used, handed down through generations, called for cutting the cabbage by hand and letting it ferment for 10 days to two weeks in clean trash cans, then packing it into jars and canning it using the hot-water bath method.

Got a ramen story? There’s a club for that.

Anthan Swearingen is rallying his classmates around ramen — yes, the inexpensive Japanese noodle soup with the tiny foil flavor packet that sells for about 30 cents a package. A year ago the senior at Shawnee Mission Northwest High School started the Ramen Club. His unifying motto: “Where there is ramen, there are new friends.”

The story behind the Food Issue cover (with video)

We asked pastry chef Carter Holton to create a Midwestern farm scene on a plate using food. “Farm country is not always breathtaking,” he says. “But every place has its own beauty; you just have to look for it, so I thought about the varying hues and tones from field to field.”

Hammons crafts an award-winning black walnut oil

In January, the fourth-generation, family-owned business out of Stockton, Mo., got a gourmet seal of approval from the Good Food Awards in San Francisco. The ceremony recognizes the country’s best artisanal food products, including top-flight beer, cheese, chocolate, confections, coffee, pickles, preserves, charcuterie and oils. Winners are selected from 1,450 entries from all 50 states in a blind taste test.

Coming soon: PT’s coffee in your Christopher Elbow chocolate

Fred Polzin and Jeff and Maritza Taylor, co-owners of PT’s Coffee Roasting Co. in Topeka, and Kansas City gourmet chocolatier Christopher Elbow want to create co-branded coffee-flavored chocolate bars and sell them at Elbow’s store and a new coffee shop PT’s is opening in the former Crossroads Coffeehouse.

Happy hour at Hy-Vee

So far only one area supermarket has a bar: Hy-Vee at 95th and Antioch streets in Overland Park. But the chain is opening a bar inside a new store near 151st Street and Blackbob Road in Olathe on April 8. (The current store at 135th Street is being relocated.)

Getting Kansas farmers into the hoop loop

To encourage more Kansas farmers to grow veggies, Kansas Rural Center is conducting workshops around the state this year to teach farmers how to erect and use hoop houses, which can extend the growing season as much as three months.

A toast to toast: Lenexa’s Ibis Bakery

The artisan toast is served at the Black Dog Coffeehouse. While customers order their usual espresso or latte, Kate Matsch serves as toast master general, slicing sturdy bread into inch-thick slabs and popping them into a double-wide commercial toaster.

Only Ewe yogurt takes a tangier spin with sheep’s milk

Only Ewe, a plain sheep’s milk yogurt, was introduced by Weston’s Green Dirt Farm last May in all Hen House locations. Now three more flavors join the lineup: maple, blueberry-rosemary and cranberry-peach-ginger. The natural flavorings and cane-syrup sweetener are shipped to the farm’s creamery. There they are added to the yogurt, which has a thinner consistency more similar to kefir than to other commercial yogurts.

Paris Brothers offer cave-aged cheese from the SubTropolis

The specialty foods company behind Parisi Artisan Coffee, has expanded from storing and distributing artisan cheese in its warehouse in Kansas City’s underground storage complex to aging it. The new cheese line is a collaboration with respected, award-winning Fiscalini Farmstead Cheese of Modesto, Calif.

Pepe’s carnitas are ‘the best’

Maria and Jose Herrera opened Pepe’s Carnitas, their weekends-only carnitas shop, back in 1998. Most customers enter through the back door, and there is no menu posted at the Argentine neighborhood restaurant. But don’t let that be an excuse for dithering. The regulars who line up early already know what to order: succulent, melt-in-your-mouth shredded pork butt cooked with the skin, ribs and maw ($7 per pound) and lamb ($8 per pound).

Moving beyond ‘farm-to-table’ as a restaurant ideal

When it comes to local food, there’s more to the story than farm-to-table. In the restaurant kitchen and, more recently, behind the bar, the best Kansas City chefs, restaurateurs, bartenders and artisan food producers are feverishly redefining Midwestern cuisine, ingredient by ingredient.

Heavenly angel food cake from Conception Abbey

Guerric Letter, a monk, priest and the assistant kitchen manager at the abbey, offers up the recipe for this devilishly good treat that was handed down to him by a childhood neighbor from Black Creek, Wis., where he grew up the youngest of 11 children.

Rawxies treats take vegan mainstream

Rawxies — a cross between “raw” and “foxy” — are oat-based, heart-shaped snacks are aimed at the mainstream consumer looking for a healthy indulgence rather than a Clif-style energy bar power lift.

Rare beer for $5 a glass at Haus

Haus co-owner Desmond Carr learned that many brews he was interested in had extremely limited availability. Instead of turning down interesting beers that could not be purchased in large enough quantities to put on the permanent menu, Carr brings in one scarce beer a month and sells it for $5 a glass until it runs out.

The Jacobson elevates flask service

At the Crossroads Arts District restaurant, mixologists are funneling original craft cocktails into 8.5-ounce or 17-ounce clear glass flasks, which are then set in an ice-filled silver bowl in the middle of the table. A server pours out the first drink into glasses filled with rocks that guests can then refill on their own.

Jude’s Rum Cakes finds a new spirit

When owner Craig Adcock learned of a rum maker in the 9th Ward of New Orleans that was struggling to regain its footing after the post-Katrina flooding, he toured the factory, tasted the rum and decided to make the switch.

K-State teaches food safety in its Olathe kitchens

Since August 2011 more than 3,300 students from across Johnson County have visited the campus kitchens, which include cooking spaces for consumer sensory testing, as well as a theater kitchen and classrooms, in the International Animal Health and Food Safety Institute building.