Up to Date
9:00 am
Fri July 25, 2014

Kansas City Hosts American Culinary Federation Convention

Chefs at the American Culinary Federation conference create complicated food items, such as these sugar sculptures.
Credit purpletwinkie / Flickr-CC

  When you imagine what it's like to be a chef, you might picture toiling in a hot kitchen, with order requests coming in left and right. In reality, not every chef works in a restaurant.

On Friday's Up to Date, we talk about the other professional opportunities chefs have, from creating recipes for corporate food giants to experimenting with food in a lab.

We also take a look at what speakers and activities you can join at this weekend's American Culinary Federation's national conference.


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8:54 am
Tue July 22, 2014

Local Food Movement Thriving On The High Plains Of Kansas

From left, Leon Atwell, Chris Schmidt, Chris Sramek and Jolene and Angela Singhateh of the High Plains Food Coop plan a delivery route from Becky’s Bierocks in St. Francis to a distribution site in Denver. The coop, which began taking orders in spring 2008, has seen a steady increase in sales and customers and the number of farmers in western Kansas and eastern Colorado who are members.
Credit High Plains Food Coop


Thanks to early interest shown by chefs and small-scale area farmers, Douglas County, home of the University of Kansas, developed into one of the pioneer locations for the U.S. local food movement, which has been steadily gaining in popularity over the past 15 to 20 years.

Interest in local food is now so entrenched there that a recent consultant’s report concluded that the movement was at risk of stalling as it has become “relatively mature” with “well-established demand across a fairly broad spectrum of markets.”

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