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.
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.
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.
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.
KANSAS CITY, Mo. – Many bargain-hunting foodies in Kansas City are rejoicing this weekend. The grocery store chain Trader Joe's has finally opened its doors in two locations: Ward Parkway Mall and on 119th Street in Leawood. For ten years, local customers have been begging the company to open a store here.