The idea of urban agriculture has familiar roots in the Victory gardens of the ’40s. But in recent decades the idea has been expanded and adapted as a way to address urban blight. By tending land that has been abandoned or neglected, residents can grow nutritious food in food deserts while caring for the environment, beautifying their neighborhoods and building a sense of community.
New York Times food columnist Mark Bittman talks about his thoughts on moving Americans to a more plant-based diet.
Carl Thorne-Thomsen of Story is a regular at farmers markets because, “It’s always what I’ve done.”
Cherith Brook takes on what it sees as an unjust system by feeding homeless guests, providing hospitality.
Patience fans the flame of interest when young gardeners visit a community plot.
Chipotle taps into Missouri Mennonite operations for fresh, seasonal ingredients.
An artist’s vision shapes eclectic Scarritt Renaissance community garden.
Deli items will include premade sandwiches such as prosciutto with arugula and stracchino, or the Caprese with tomato, mozzarella, basil, oregano and olive oil; Le Piadine (traditional Roman flatbread rolled out and then cooked on the griddle) topped with prosciutto, turkey, vegetables and other items; soups made daily including minestrone, tomato bisque and seasonal choices.
In Kansas City, where people are as proud of their tricked-out smokers and mega gas grills as they are of their Priuses or F-150s, practically anybody can grill a slab of sirloin or a juicy chuck burger. But who would be up to the challenge of grilling the entire contents of the Local Pig’s Butcher Box?
Good nutrition is especially important for cancer patients. Yet treatment side effects such as nausea and loss of appetite may complicate nutritious eating. That’s why the Midwest Cancer Alliance, dietitians from the University of Kansas Medical Center, and Cancer Action co-host a monthly free class called Cancer Center Kitchen Therapy.
Until now, the only way to find out what people in the United States eat and how many calories they consume has been government data, which can lag behind the rapidly expanding and changing food marketplace. Researchers from the University of North Carolina at Chapel Hill are trying to change that by creating a gargantuan map of what packaged foods Americans are buying and eating.
Farmers’ market merchants and roadside vendors in Missouri can now sell eggs more easily directly to consumers as the state Department of Agriculture lessened licensing requirements for such businesses.
Cooking with fire may be in our DNA, but as our palates evolve, so does grilling. Whether your style is fast and furious grilling or low and slow barbecue, 2013’s top crop of guide books includes clever tips and mouthwatering recipes from serious competitive cookers, gourmet-driven and trend-setting staffs of food magazines, and professional chefs with a bent for fine dining.
One of the most iconic of American spirits, rye whiskey nearly disappeared from the scene. Now distillers are giving it an edgy appeal. The popularity of such cocktails as the original Manhattan, the original Old Fashioned, the whiskey sour has led to a resurgence for rye.
The Sampler Platter has a small version of everything on the first page of the menu, a perfect tapas tasting for two that included five dishes that are the restaurant’s staples cuisine.
Anything pink with an umbrella or sugary rim is dismissed as girly and lightweight. But summer spirits are my favorite. When you’re landlocked like we are, who doesn’t want that beachy feeling that daiquiris, margaritas and coladas bring? Here are some of my favorites.
Restaurant patios around the city are abuzz with al fresco diners eager to sip and sup under the stars. Festivals are in full swing, serving up barbecue, cotton candy and street food. Farmers markets on both sides of the state line supply shoppers with local produce for bountiful dinners on the grill.
Beer nerd alert: Saison-Brett, a limited-release Boulevard brew, hits taps and retail shelves today. The farmhouse ale, based on the Kansas City brewery’s popular Tank 7, is dry hopped and bottle conditioned with various yeasts, including a wild strain called Brettanomyces, which gives the beer an earthy quality that pairs well with portobello mushroom, nutty Gruyere and English Stilton, a blue cheese.
Save the new date! The Star’s Food Truck Friday, cancelled due to inclement weather earlier this month, has been rescheduled for June 7.
“I wanted to fall head over heels with the Boot, but I’m old school when it comes to love,” reviewer Jill Wendholt Silva writes of the new Italian restaurant in Westport by budding chef/owners Aaron Confessori and Richard Wiles. “I want something I can count on.”
