Food And Drink

Paul Andrews /

For the past six years, Jyoti Mukharji has opened her home kitchen to teach Kansas Citians about Indian cooking.

But to her fans, her classes are more than just about learning how to cook; she shares health tips and personal stories ... such as how she defied expectations on arranged marriage and on going to med school.


  • Jyoti Mukharji, local culinary instructor
Republican presidential nominee Donald Trump and Democratic nominee Hillary Clinton speak separately in Iowa in September.
John Pemble; Clay Masters / IPR

While the third and final presidential debate set for Wednesday evening will surely be marked by the candidates’ disagreements, a forum debating their positions on food and farm issues Wednesday morning was notable for showcasing where the nominees agree.

Skinned, sliced, battered, deep-fried animal testicles served as Rocky Mountain Oysters at Bruce's Bar in Severance, Colorado.
Ann Marie Awad / for Harvest Public Media

A guy who covers agriculture in the West who’s never put a skinned, sliced, battered, deep-fried bull testicle into a cup of cocktail sauce and then into his mouth? I couldn’t let it stand.

They’re known by many names: lamb fries, bull fries, Montana tenders, huevos de toro, cowboy caviar. In my corner of Colorado, they’re Rocky Mountain oysters and I somehow coaxed myself into thinking I needed to try them to be more a part of the place I live, to be a true blue Coloradan.

There’s a pizza for everyone, from the picky toddler to the late-night reveler and the sophisticated gourmand.

From wood-fired to deep-dish, you can go traditional or dress it up with fancy toppings like fig jam. Get enough for a crowd or order individual pies that are made from scratch and baked in front of you.

On Central Standard’s annual pizza show, our Food Critics searched out the best pizza in and around Kansas City.

Here are their recommendations:

A local chef recommends the best fall harvest toppings, then KCUR's Food Critics search out the best pizza of 2016 in and around KC. Plus, is there anything that makes KC pizza unique?


Is the gas station central to the Midwestern experience? A look at the proposal that called for removing a street to expand a fuel stop in Westport, plus two bloggers who love QuikTrip so much that they've reviewed the food there.


Andrea Tudhope / KCUR 89.3

Fall is upon us. And fall marks the arrival of the heralded, beloved pumpkin spice latte.


The pumpkin spice latte was born in 2003, when it made its first public debut in a Starbucks in D.C. It sure has grown up a lot since then. The Real PSL now has it’s own Twitter, Instagram and Facebook, where you can actually chat with it. 

Michael Allen Smith / Flickr --CC

It's officially fall on the calendar, and our mornings and nights are starting to cool down. Time to get out the sweaters and blankets and indulge in a hot drink.

From that morning cup of joe to more boozy concoctions, KCUR's Food Critics search out the best hot beverages in and around Kansas City.

Here are their recommendations:

Jenny Vergara, Feast Magazine:

A quest to find the pumpkin in pumpkin spice lattes, then KCUR's Food Critics search out the best hot beverages in and around KC.


Luke X. Martin / KCUR 89.3

He’s an internationally-known food writer and photographer, an attorney and a former Congressional aide to Sam Brownback.

She’s the communications director at Planned Parenthood Great Plains, and her career has also included time as a competitive figure skater and as a local TV news anchor.

And they also happen to be siblings.

Alissa Walker / Flickr - CC

Before LaCroix Sparking Water became a trendy drink, it was a favorite of Midwestern moms.

That’s according to reporter Libby Nelson, author of "Why LaCroix Sparkling Water Is Suddenly Everywhere."

In her article, she traces how the bubbly drink  — which she remembers from her Kansas City childhood as “the pastel cases of tasteless soda that my Girl Scout leader packed into her minivan” — went from a Midwestern staple to a status symbol.

Jessica Spengler / Flickr

The food of Kansas City has a life story to tell. Author Andrea Broomfield tells it. The origins of Kansas City chili, tamales and tailgating, an affinity for dining al fresco and cinnamon rolls, and what local beer has to do with our sports teams and stadiums. Every food tradition can be explained through the lens of history.


Luke X. Martin / KCUR 89.3

They're a Northland brother and sister who have traveled the world — he as a food writer and photographer, she in a career that's included time as an Olympic figure skater and a local TV news anchor. We chat with Bonjwing and Bonyen Lee in a family Portrait Session show.


An interview with the outgoing managing editor of The Pitch, who's leaving town to write about the craft beer industry at Brewbound. We hear his take on KC's beer scene, which he covered for The Pitch, plus his assessment of the state of journalism here.


  • Justin Kendall
Andrea Tudhope / KCUR 89.3

Out in Kansas City, Kansas, just off I-70, across from an automotive plant, there's a little blue shack. Above the nondescript, but distinctive building, a sign reads "Jarocho Mariscos y Algo Mas."

Yes, on Kansas Avenue, in the landlocked heart of the United States, you’ll find the smells and tastes of the Gulf of Mexico. And soon, you'll find the same out in South Kansas City.

When Jarocho owner Carlos Falcon first moved to Kansas City 20 years ago, he was surprised to find very few seafood options.

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.


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.

A bucket of freshly harvested hops sits at Midwest Hop Producers, ready for processing in Plattsmouth, Nebraska.
Ariana Brocious / for Harvest Public Media

With craft beer booming and local breweries springing up all over the country, Midwest farmers are testing out ways to play a role in the growing market and, in the process, make local beer truly local.

Nearly all U.S. hops, which along with water, malt and yeast, comprise the base ingredients in beer, is grown in Oregon, Washington and Idaho. Farmers and researchers in the Midwest, though, say the region could be ripe for a local hops explosion.

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.


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?


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...


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.


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.

“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.