local food | KCUR

local food

Food Critics: The Best Sauces In Kansas City In 2018

Sep 30, 2018
Nicole Lee / Flickr

Sure, you know Kansas City has barbecue sauces, but is there more?

Central Standard's host Gina Kaufmann has a theory: This place is a sauce town, and not of just one variety.

She came to the conclusion last year when Central Standard's Food Critics chatted about guilty pleasure foods. During that segment, many listeners chimed in to say that their guilty pleasures weren't main dishes, sides or even desserts, but the sauces that come with those things.

Food Critics: The Best Pork Dishes In Kansas City In 2018

Sep 2, 2018
A sandwich with meat, cheese, pickles and mustard on a wooden surface.
Pigwich / Facebook

Located in the heart of the Midwest with some of the most famous barbecue joints in the world, it's no surprise there are lots of meaty meal options to be found in Kansas City. 

"Since the dawn of Kansas City I would say pork's been having a moment," KCUR Food Critic Jenny Vergara said. "It's definitely on the menu."

But what menus have the best pig dishes around?

Three black plates on a grey surface. Two of the plates have tortillas with filling.
Luke X. Martin / KCUR 89.3

Segment 1: Buying school supplies and clothes can be a struggle but local programs are available to help. 

Kevin Collison / CityScene KC

If anybody embraces the concept of Kismet, it’s David Ford and Adam Jones, two of Kansas City’s most free-spirited originals.

They have combined to find a new home for YJ’s Snack Bar in the former Sylvia’s Deli space at 1746 Washington, just a few blocks west of the old YJ’s location at 128 W. 18th.

“It was incredibly perfect timing,” Jones said. “It was the coolest home run we could ever hit. It all came together in about five seconds.”

The Best Frozen Treats In Kansas City In 2018

Jul 28, 2018
The display case at an ice cream shop. It shows various brightly colored tubs of ice cream
Jpellgen / Flickr

Was the Choco Taco, a concoctation that nestles vanilla ice cream and fudgey swirls into a sugar cone-turned-shell, a part of your childhood summers? It was for Central Standard host Gina Kaufmann.

Turns out the treat isn't something that can only be found in the halls of one's memory! You can recreate those summertime vibes of youth (or, at least, Gina can) by picking them up in boxes of four at the Roeland Park Price Chopper.

Food Critics: The Best Tacos In Kansas City In 2018

Jul 17, 2018
A pile of soft corn tortilla tacos on a bright blue plate.
Ricos Tacos "Lupe" / Facebook

A decade ago, when Guadalupe Marcela Banuelos moved her taco operation to Southwest Boulevard, her grandmother was worried that the authentic, soft shell street tacos Banuelos planned to serve at Rico's Tacos "Lupe" would be too different from the  hard shell tacos many people in the region were used to eating. 

Her response?

"You know grandma, they're going to have to get used to it."

And, they did. These days, Banuelos has a loyal following, especially from those who crowd into her restaurant on Tuesdays for the $1 taco special. 

Segment 1: Kansas City champagne bar executive receives entrepreneurial leadership fellowship.

Meet Caitlin Corcoran, a Kansas City food talent, who has recently been awarded a national fellowship to an entrepreneurial leadership program.

  • Caitlin Corcoran, managing partner, ÇaVa

Segment 2, beginning at 17:15: New York chef returns to midwestern roots.

Smallcakes

Kansas City will be the first to get a taste of a new concept from Smallcakes founder Jeff Martin: Southern Charm Gelato.

A trip to Italy less than two years ago inspired the idea, the founder of Overland Park-based franchising company Sweet Brands told the Kansas City Business Journal.

Laura Ziegler / KCUR 89.3

OK, so we're not Hershey, Pennsylvania.

But Kansas City has a respectable history of candy-making. We all know about Russell Stover, but several other vintage candies are, or have been, made in the area, and there's no better time than Valentine's Day for making note of that legacy. 

Love them or hate them, these are confectionary standards that your great-grandparents might have bought (for a nickel).

Courtesy of Shang Tea

On the first floor of Crown Center in Kansas City sits Shang Tea, a tea shop where teabags are frowned upon and traditional dried leaves applauded.

Jill Wendholt Silva / KCUR 89.3

How does a chef know when an elm tree is well-done?

When he’s cooked it in a 200-degree oven long enough, the deeply grooved bark is cured — and there are no carpenter bees left.

At Jonathan Justus’ new restaurant Black Dirt, which opens on Friday at 5070 Main Street, diners can look up at an organic chandelier made from Missouri hackberry tree emanating from the stump of an old elm.

Pumpkin + Pies

Oct 27, 2017
Ervins Strauhmanis / Flickr -- CC

Pumpkins are everywhere. They're being carved, painted and eaten by squirrels all over town. But what about cooking them? Two local chefs share their tips for savory pumpkin dishes.

Plus: a visit to Rye to learn more about pie crusts, then the Food Critics search out the best pies — both sweet and savory — in and around KC.

Guests:

Danielle Hogerty / KCUR 89.3

On a busy Sunday afternoon in Kansas City's East Bottoms, there are people lunching at picnic tables on a gravel lot outside of the Local Pig. Inside, just behind the deli counter, there’s a huge butcher’s block, where chefs and amateurs alike have gathered for a crash course.

“There's a pretty good mix of people in the class,” butcher Jimmy Spradlin says. “There's a young chef and then just some old rough and tumble redneck guy that's like, ‘I'm just here for the pork chops.’”

But today, they’re all here to make sausage.

Andrea Tudhope / KCUR 89.3

Urban farming is the trend that keeps on trending. Technically, you can trace it all the way back to the victory gardens of WWI. But now that generations of Americans have left rural towns and family farms for the big city, it might seem surprising that their kids and grandkids are growing food again . . . in the city.

We check in with a few local urban farmers, from KCK to South KC.

Guests:

Farmer Wendy Johnson markets hogs, chickens, eggs and seasonal turkeys from her farm near Charles City, Iowa.
Amy Mayer / Harvest Public Media

On a cloudy summer day, Iowa farmer Wendy Johnson lifts the corner of a mobile chicken tractor, a lightweight plastic frame covered in wire mesh that has corralled her month-old meat chickens for a few days, and frees several dozen birds to peck the surrounding area at will. Soon, she’ll sell these chickens to customers at local markets in eastern Iowa.

The demand for beef, pork and chicken raised on smaller farms closer to home is growing. Now, some Midwest farmers, like Johnson, are exploring how to graze livestock to meet those demands while still earning a profit.

Lexi Churchill / KCUR 89.3

There’s a relatively well-known corridor of Southwest Boulevard on Kansas City’s Westside — it’s a strip of Latin American restaurants and shops. Sandwiched in between a beauty salon and a late night Mexican eatery is a small bakery: Panaderia de las Americas.

What is Midwestern cuisine? Church fare, like Jello salad, or comfort food like mac n' cheese? A local chef and a Food Network chef who brings Midwestern fare to the masses join us to explore what it is and how that's changed. 

Plus, upon Bill Gilbert's recently passing, we look back at his legacy and the Gilbert/Robinson restaurant empire, which gave us Houlihan's, The Bristol, Plaza III, Fred P. Ott's, Annie's Santa Fe and more.

Guests:

Sales of organic food reportedly climbed to record highs in 2016, an indication organics are edging toward the mainstream.

 

A study that received funding from the Leopold Center demonstrated that planting small grains, such as the oats pictured here in 2016, can reduce the need for chemical inputs.
Amy Mayer / Harvest Public Media

A leading research center focused on local farmers and environmental conservation is hanging on by a thread, even as the movement to diversify agriculture, which it helped launch, continues to thrive.

*There were technical glitches that impacted the recording of this show.

Last month, Cody Hogan was promoted to general manager of Lidia's Kansas City, the restaurant he helped her open back in 1998. We learn about his journey from cattle ranch kid to classical pianist to chef.

Plus, why one woman from Prairie Village, Kansas decided to turn her New York City home into a museum of Kansas furniture and history.

Guests:

Danny Wood / KCUR 89.3

First there was the craft beer craze and then craft distilling. Now soda pop is the latest beverage to get a craft makeover. The growth of craft soda comes despite corporate pop companies Coca-Cola and PepsiCo seeing U.S. soda consumption hit a 30-year low.

Bonjwing Lee

Brunch: part-breakfast, part-lunch ... and all-delicious. KCUR's Food Critics search out the best brunch dishes in and around KC.

Plus, a dim sum outing, and a lesson in making fresh pawpaw fruit jam.

Guests:

Jefferson County farmer Phil Holman-Hebert raises hens and sells their eggs for a premium at farmers markets and restaurants.
Bryan Thompson / KCUR 89.3

Low crop prices have many Midwest wheat and corn farmers looking for ways to supplement their incomes. One possibility for conventional farmers: producing food for farmers markets.

Fort Osage CTC

First, we explore how vocational and technical education programs can help bridge the gap between job-seekers and middle-skilled jobs. Then, architect John Ruble explains the challenges urban planners face when designing everything from city buildings to U.S. embassies. Finally, running a successful food truck is about more than serving sliders from a van. We hear about the construction and operation of Kansas City's full-service kitchens-on-wheels.

Cody Newill / KCUR 89.3

After 30 years in its Country Club Plaza location, Houston’s restaurant will be closing its doors for good Tuesday. The closure comes unexpectedly for many, as the restaurant made the announcement Thursday – leaving Kansas City with only days to have one last meal or drink there. 

Houston’s is closing due to issues with the lease, according to the restaurant’s Facebook page.

Sweet potato consumption in the U.S. nearly doubled over 15  years, from about 4 pounds per person in 2000.
U.S. Department of Agriculture / Flickr

Sweet potatoes are undergoing a modern renaissance in this country.

While they have always made special appearances on many American tables around the holidays, year-round demand for the root vegetables has grown. In 2015, farmers produced more sweet potatoes than in any year since World War II.

War Effort

“A lot of things were hard to get during World War II and potatoes were easier to raise than some of the other vegetables,” my grandmother Joyce Heise tells me.

scott1346 / Flickr -- CC

Is the family farm changing? As the farming industry's wealth is consolidated into the hands of just a few multinational companies, three family farmers discuss the challenges they face and how they're adapting.

Guests:

Many hydroponic operations want to certify as organic to take advantage of the growing organics market.
(File: Pat Blank / for Harvest Public Media)

There is a battle going on in the organic industry over hydroponics, the technique of growing plants without soil. The debate gets at the very heart of what it means to be “organic” and may change the organic food available to grocery store shoppers.

To be labeled as organic, fruits and vegetables are required to be grown without genetic modification or synthetic chemicals, and to meet other rules set out by the Agriculture Department. But what about produce that isn’t grown in the dirt?  

Wine And Food Fit For A Holiday Party

Dec 9, 2016
Luke X. Martin / KCUR 89.3

The holiday season is here! That means tasty treats, good wine and great conversations. From pairings like a Trento sparkling wine with shrimp ceviche, Master of Wine Doug Frost and Room 39 owner, Chef Ted Habiger join us to share their expertise for hosting a party you won't soon forget. 

The wines and beer tasted during the program:

  • Giulio Ferrari - Fratelli Lunelli (Extra Brut)
  • Brian Carter Cellars - Oriana 2014
  • Elk Cove Vineyards - Pinot Noir 2014
  • Emperial Brewery - Kölsch

Pages