On Friday's edition of Central Standard, food critics Charles Ferruzza, Gloria Gail, Chris Becicka and Emily Farris dished on the best spots in and around Kansas City for noodles of all shapes and sizes.
Many of the food terrorism scenarios outlined by the U.S. Food and Drug Administration involve liquid.
And there’s good reason for that.
Liquids like orange juice and milk go through many processing steps -- farm, bottling plant, delivery – before reaching the consumers who drink them. And these liquids are moved, manufactured and stored in huge batches that get distributed and consumed quickly. Should a toxin be injected somewhere along the supply chain, experts believe it could have devastating human health and economic consequences.
One might assume that with such well known craft beers available from brewers like Boulevard Brewing Company in Kansas City, Mo., and Free State Brewing Company in Lawrence, Kan., there would be little room for other competition. But, craft brewing is on the rise in Kansas City, with many new microbreweries opening in the past year.
On Thursday's Central Standard host Brian Ellison looks at what is behind the Kansas City craft brewing trend and what the future looks like for these entrepreneurial ventures.
This country's meat industry no longer includes the picturesque red barn and white picket fences. Instead, the meat we buy at the supermarket is likely processed by one of the four large meat packing companies that controls the majority of the industry.
On today's Central Standard, journalist and author Christopher Leonard discusses his book "The Meat Racket: The Secret Takeover of America's Food Business." Also, Mark Dopp of the American Meat Institute weighs in on what he perceives as the benefits of having a more centralized system.
On Friday's edition of Central Standard, Charles Ferruzza and Food Critics Mary Bloch, Chris Becicka and Emily Farris discuss some of Kansas City's newest restaurants. And then the food critics locate the best places for sausage in and around Kansas City, with the help of listeners. From kielbasa to bratwurst to chorizo, Kansas City has it covered.
From “weird-beers” to your typical TV dinner, all the processed food we eat has been carefully crafted to taste and smell as appealing as possible.
In the first part of Friday's Up to Date, we visit a local lab to see how flavors are modified and enhanced to make that morning muffin you enjoy taste so much like fresh blueberries-- even though there aren't any in it.
The Test Kitchen isn't a glamorous place filled with Food Network cameras-- it's Kansas City's own secret supper club.
The location is a secret until the day before, and you're in for new cooking techniques and some interesting ingredients. Picky eaters might want to skip this one, but if you've got adventurous taste buds the Test Kitchen might be the place for you.
In the second part of Friday's Up to Date, we talk with its founder and the chef who will be behind the club's next meal.
Can you name one of the Academy Award nominated short films for this year? Let our film critics help you out.
On Friday's Up to Date, our independent, foreign, and documentary film critics look at some of the lesser-known Oscar nominees, plus Spinning Plates, a documentary that gives audiences a taste of what it's like to own a restaurant.
Fifteen percent of Americans received federal food stamp benefits in the 2013 fiscal year, according to a new U.S. Department of Agriculture report. That includes about 936,000 people in Missouri and 316,000 in Kansas. The program is the most controversial issue for negotiators working on a new farm bill.
In Kansas City's days of old, enterprising bar owners would offer free food to workers heading home and craving a beer or whiskey. This food was usually very salty, encouraging the patrons to drink even more.
The term “happy hour” didn’t exist at this time, but a mix of food and drink has always been an intoxicating lure that nearly every restaurant offers.
On Friday’s Central Standard, Charles Ferruzza and fellow food critics Emily Farris, Mary Bloch, and Gloria Gale discuss the best happy hours in and around Kansas City.
Something smells good in Kansas City these days, and the upcoming restaurant week is just the thing to show it off.
In the first part of Friday's Up to Date, we get a preview of what’s to come during restaurant week and take a bite of the local food scene with The Kansas City Star’s Jill Silva and Recommended Daily blogger Jonathan Bender.
You’ve heard the question a million times: What came first, the chicken or the egg? The answer is complicated when you pose it to Kansas City diners who might choose fried chicken over an omelet or eggs benedict over chicken noodle soup.
On Friday’s Central Standard, Charles Ferruzza and fellow food critics, Gloria Gale, Chris Becicka, and Emily Farris consider the possibilities that both the chicken and the egg bring to restaurant menus, from fried livers to egg soufflé – and everything in between.
As 2013 comes to a close, we raise a glass to Kansas City's dearly departed, and appreciate the best that came to be.
On Friday's Central Standard, Charles Ferruzza is joined by fellow food critics Emily Farris, Mary Bloch, and Chris Becicka to discuss their favorite meals and restaurants of 2013. They also chat about Kansas City's dearly departed restaurants that left us throughout the year.
For many, booze is part of the quintessential holiday experience. But standard wine, beer and spirits can get old. So, this holiday season treat your taste buds to some innovative holiday treats, courtesy of Berto Santoro of Extra Virgin and Scott Tipton of Manifesto.
Since the cattle rustling days of yore, steak has always been an important part of the culinary traditions of Kansas City. We even have a baseball team named The T-Bones. Whether it’s top sirloin, filet mignon, or a big bone-in ribeye, premium cuts matter a lot to this city. With so many varieties and types and restaurants to choose from, where should you go when you want both the sizzle and the steak?
People in Kansas City may not be too thrilled about it, but the pending sale of Boulevard Brewing company to Belgian beer maker Duvel Moortgat says a lot about how the American craft beer industry has grown up and gone global.
Kansas Citians are proud of lots of things, their barbeque, the Chiefs, Sporting Kansas City, even lately, the Royals, and most beer lovers in this town would add Boulevard Brewing to that list.
“I think Boulevard is, is one with Kansas City,” says Bob Ellis, standing in line for a Boulevard Tank 7, at the Bier Station, in Kansas City.
The next farm bill is all but certain to contain cuts to the Supplemental Nutrition Assistance Program (SNAP), more commonly known as food stamps. Long championed by legislators from urban districts, the food stamp program isn’t just an urban concern. Families living amid fertile farmland struggle to put food on the table and increasingly rely on SNAP benefits.
Many restaurants in Kansas City have signature dishes. Stroud’s is known for its fried chicken, Jess and Jim’s is famous for its steaks. But what about the dishes that complement the main course?
Some restaurants do wonders with the lesser-known side dishes: potatoes, vegetables, greens and rice. In fact, a well executed side dish can draw your attention to the entrée—complementing or contrasting the texture, sweetness or bitterness of other servings.
Thanksgiving means turkey, mashed potatoes, pumpkin pie… and all the carbs you could want. Although we’ve all got our tried and true favorites, you won’t ruffle too many feathers if you try a couple of new dishes this year.
Got a beef with the meat industry? You’re not the only one, but it’s taken many decades for the industry to assume the shape it has today.
In the first part of Tuesday's Up to Date, we talk about the history of meat production and distribution in the United States. We examine the shift from family to factory livestock farming, how government intervention has affected the industry and how the popularity of organics is changing the conversation.
The pork cooler at a Hyvee grocery store in Columbia, Mo., is full of meat. New rules that just went into full effect force meatpackers to detail where much of this meat was born, raised and slaughtered.
Credit Abbie Fentress Swanson / Harvest Public Media
A new labeling rule that went into full effect Saturday requires meatpackers and retailers to provide consumers with more information about where their meat comes from.
The country-of-origin labeling mandate (COOL) forces retailers and meatpackers to detail where the livestock from which meat came was born, raised and slaughtered. It applies to certain cuts of beef, veal, chicken, pork, lamb and goat sold in the supermarket. Processed, deli and ground meats are exempt from the new rules.