Food & Drink

Courtesy of KC Shrimp

Mitch Schieber got into the shrimp farming business by chance.

He does remodeling for a living, but he had been looking at different careers. Then, a couple of years ago, his daughter, who was in fifth grade, was doing a science experiment with brine shrimp.

He started wondering if he could raise real shrimp.

Liz West / Flickr -- CC

It’s a misconception that we can’t get access to fresh seafood here in the landlocked Midwest.

Locally, we can get catfish, trout and now shrimp grown in Oak Grove, Missouri. And fish wholesalers bring seafood from far-away oceans to KC.

Andrea Tudhope / KCUR 89.3

A visit to a KCK restaurant that doesn't see geography as a barrier to serving fresh seafood, then we hear about an Oak Grove farm that's raising shrimp.

Plus, KCUR's Food Critics search out the best seafood in and around KC.

Guests:

Meat and poultry labels can be crammed with claims about how animals are raised. Many are not backed by formal USDA definitions.
Grant Gerlock / Harvest Public Media

When shoppers browse meat at the grocery store they are confronted with all kinds of brands and labels, making it hard to tell whether the meat they buy comes from animals that were raised humanely. Organic producers want to answer that question more clearly, but conventional farmers are charging that proposed changes to organic standards would amount to unfair government backing of the organic industry.

Sergio Jordá Gregori / Flickr -- CC

Whether it’s served as a side or as the base of a dish — or even sweetened for breakfast or dessert — rice is part of many beloved dishes around the world.

“From a Midwestern perspective, a lot of it is used as a filler,” Food Critic Jenny Vergara told guest host Brian Ellison on KCUR’s Central Standard.

“I think what makes a hero rice dish stand out is something that absolutely makes rice the centerpiece,” she added.

From sushi to paella, rice is a staple in many different cultures. Closer to home, we'll hear about growing rice in Missouri, plus how one local chef buys and prepares it. Then, our Food Critics uncover the best rice dishes in and around Kansas City.

Guests:

Alissa Walker / Flickr -- CC

Before LaCroix Sparkling Water became a trendy drink, it was a favorite of Midwestern moms, according to reporter Libby Nelson in a recent article.

How did the drink that Nelson remembers from her KC childhood as "the pastel cases of tasteless soda that my Girl Scout leader packed into her minivan" go from a Midwestern staple to a status symbol?

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Pixabay / CC

Much in this life is about getting it and keeping it together.

Well, I’m no anarchist – contrary to what a biased babysitter or two may have reported back in the day. But it’s clear to me that if you don’t let it go every once in a while, you might blow. And who wants to spend the weekend cleaning up that mess?

Thank goodness for timely opportunities to be at least a little carefree. You know, just a smidge. Aw, c’mon, the babysitter’s not even looking.

1. Rhythm ’N Balloons Festival

Making a contest-worthy cocktail takes more effort than just pouring a mixer over the right spirit. You've got to get the correct flavor, balance, presentation, even the appropriate kind of ice! Just the thought of all that work makes one mighty thirsty...

Guests:

Matthew Long-Middleton / KCUR 89.3

It seems as if nearly every culture has some version of dumplings: a sweet or savory filling surrounded by dough and either fried, boiled, steamed or baked.

They’re inexpensive, tasty and versatile; they can be served on their own with a dipping sauce or in soup … or in some cases, with the soup inside the dumpling.

“Every culture really enjoys something doughy, and I think it’s that carb-y lift that we get from it,” Food Critic Jill Silva told guest host Brian Ellison on KCUR's Central Standard.

Matthew Long-Middleton / KCUR 89.3

From empanadas to samosas and dumplings (and dessert versions), our Food Critics search out the best dough-wrapped dishes in and around KC.

Plus, an interview about Nepalese dumplings live from the Ethnic Enrichment Festival, a primer on kolaches and how love led one restaurant owner to KC, where she serves up Jamaican patties.

Guests:

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It’s been an especially active summer in the Kansas City food scene.

KCUR’s Food Critics — Charles Ferruzza, Jill Silva and Jenny Vergara — have been keeping an eye on what’s new and noteworthy in local dining. They shared the highlights with guest host Brian Ellison on Friday’s Central Standard.

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“Farm-to-table” is a concept that's been embraced by restaurants. But what does that term really mean?

“People are very interested in ‘where does my food come from?’” said Jill Silva of The Kansas City Star.

As the locally-sourced movement has grown, so has the variety and quantity of food available in area restaurants.

And because farm-to-table depends on what chefs get from the farmers, some dishes won't stay on a menu for long.

From The Farm

Aug 5, 2016

"Farm-to-table" has become a trendy concept, but what does it really mean? A chat with the co-founders of a local group that's trying to change the way we look at food, then our Food Critics search out the best farm-to-table dishes in and around KC. Plus, a look at what's new and noteworthy in local dining.

Guests:

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Whether it’s thin and crispy or thick and juicy, the burger is a great blank slate for all sorts of toppings and flavors. And don’t forget veggie burgers; in this meat-friendly town, it’s entirely possible to find a hearty and satisfying meatless patty.

From the greasy to the gourmet, KCUR’s Food Critics search out the best burgers — and sides that aren’t fries — in Kansas City.

Here are their recommendations:

Jenny Vergara, Feast Magazine:

Food and Drug Administration

Tippin’s Gourmet Pies LLC has voluntarily recalled several lots of its key lime pies because they may contain flour with peanut residue, the Food and Drug Administration said.

Tippin’s said it conducted the recall of the popular product after its supplier, the Kellogg Company, recalled graham cracker crumbs used in the pies’ crusts because they may contain peanut residue.

No illnesses or allergic reactions to the pies have been reported, but Tippin’s said it was taking the action “out of an abundance of caution.”

Paul Andrews/paulandrewsphotography.com

Chuck Magerl grew up surrounded by family history.

During Prohibition, his grandfather was sent to Leavenworth Penitentiary for distributing alcohol.

One great-great grandfather was the sheriff of Jackson County, Missouri --  in 1869, the governor of Missouri sent a letter, authorizing him to capture Frank and Jesse James, dead or alive.

Another ancestor ran a saloon in Kansas City; a ledger book shows he paid $7 per barrel of beer in 1909.

He was a pioneer in the local craft beer and artisanal food movement before those were really a thing. Meet Chuck Magerl, the man who worked to change the liquor laws in Kansas to open the Free State Brewing Company — the first legal brewery in the state after Prohibition.

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The native black chokeberry is touted for its health benefits, leaving some Midwest growers hoping to capitalize.
Amy Mayer / Harvest Public Media

Peggy Fogle and her dog, Abe, walk among rows of aronia berry bushes on the family property outside Carlisle, Iowa. Plants on the ends of rows are smaller from years of being nibbled by deer and rabbits. But on nearly nine acres, filling four separate fields, the bushes are reaching maturity, eight years after Fogle and her husband decided to put in their first ones.

“We had looked for something organic, sustainable, native to the area, low-maintenance,” Fogle says, “that could be done here to provide a secondary income and be a healthy alternative.”

From high-end restaurants to drive-through eateries, fried chicken is a staple on local menus. And some places are putting a spin on that nostalgic comfort dish.

In this encore presentation of Central Standard, we invite the chef from Blvd Tavern to talk about his Korean fried chicken, then the Food Critics uncover the best fried chicken dishes in and around KC.

Guests:

In this encore presentation of Central Standard: We visit the kitchen of a local chef to learn how to make ice cream if you don't have an ice cream maker (hint: it involves bananas ... and some liqueur, if you're so inclined).

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RECIPE: Indonesian 'Gado Gado' Salad

Jun 17, 2016
Anna Sturla / KCUR 89.3

When chef Matt Chatfield got married, he gained a new cuisine. His wife is Indonesian, and he soon learned to appreciate this classic Indonesian take on a hearty salad. 

“It’s a little bit of a peasant salad,” Chatfield said. “It doesn’t have any ‘fancy’ ingredients in it.”

Indonesian gado gado typically includes boiled eggs, potatoes and a peanut dressing.

Courtesy Heart of America Shakespeare Festival

Do big things ever really come in small packages?

Good luck finding out this weekend, when the true enormity of things won’t be concealed – whether that means abundant celebrity power, beer-food-and-music ecstasy or unmitigated artistic genius.

So go ahead and go big. What choice do you have? (Waiting until next weekend doesn’t count.)

1. Big Slick Celebrity Softball Game

Keith McDuffee/Flickr -- CC

Poor salad. It’s often dismissed as an unnecessary stomach-filler, consisting of anemic lettuce, a cucumber slice, bits of tomato and cheese and topped with gloppy dressing.

But when it’s good, it’s absolutely delicious. Salads showcase the best of summer produce. They can be breathtaking simple to make, especially the dressing (shake up an acid, an oil and flavoring in a jar).

Salads can be hearty and they can be made in bulk for a crowd during cookout season.

Our food critics go beyond iceberg lettuce to search out the best salads in and around Kansas City.

Anna Sturla / KCUR 89.3

Salads showcase the best produce that summer has to offer. A local chef shows us how to make gado gado, an Indonesian salad with potatoes and peanut sauce, and a food writer talks about the "mystery of flavor." Then, our food critics search out the best salads in Kansas City.

Guests:

A weekday work session on the Student Organic Farm at Iowa State University has members weeding a perennial bed.
Amy Mayer / Harvest Public Media

A weathered wooden shed that holds wheelbarrows, hoes and other basic tools is the beacon of the Student Organic Farm, a two-acre swath within the Iowa State University Horticulture Research Farm. On a warm spring evening, a half-dozen students gather here, put on work gloves and begin pulling up weeds from the perennial beds where chives, strawberries, rhubarb and sage are in various stages of growth.

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Because we’re Kansas City, we automatically associate ribs with barbecue. But other cultures have their own ways of serving those succulent bits of bone, fat and meat.

From hefty slabs (sauce optional) to lighter seasonal short rib dishes to a Mexican-Korean fusion sandwich, KCUR’s Food Critics search out the best ribs in and around Kansas City.

Here are their recommendations:

Mary Bloch, Around the Block:

Laura Ziegler / KCUR 89.3

Ribs. In KC, we think barbecue when we hear the word, but there are so many other ways of fixing them. We visit a Mexican-Korean fusion restaurant that serves a short-rib sandwich, then a primer from a butcher on different cuts of meat (spare ribs vs. short ribs and more).

Then, our food critics search out the best ribs in and around KC.

Guests:

A new Missouri law (SB 919) has been a source of contention among craft brewers and beer lovers in the state. Craft brewers feel that it will give a big boost to companies like Anheuser-Busch in convenience stores by letting them lease out refrigerator space. Lawmakers say that stores could stock craft brews in those cases.

He's been a gravedigger, a roadie, a truck unloader and more; now, he runs two popular Lawrence restaurants. We hear the stories behind Matt Hyde's eclectic resume ... and why he sometimes breaks plates on purpose.

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