Seg. 1: Mint and Rhubarb | Seg. 2: Farm to Table with Critics | Seg. 3: New and Noteworthy | KCUR

Seg. 1: Mint and Rhubarb | Seg. 2: Farm to Table with Critics | Seg. 3: New and Noteworthy

May 10, 2019

Segment 1: Rhubarb and mint in the Springtime.

For many chefs and farmers, the growing season and subsequent abundance of seasonal ingredients marks the beginning of spring in Kansas City. We hear about different uses for two of those ingredients that go beyond cocktails and pies.

Segment 2, beginning at 12:56 : Campo Lindo and farm-to-table cuisine.

Intern Celisa Calacal gives us an inside look at Camp Lindo farms. Following this, our critics team up to highlight their favorite farm-to-table dishes around Kansas City.

Segment 3, beginning at 39:20 : New and noteworthy with our critics.

Our critics gives us the headlines of the Kansas City restaurant world. We’ll hear about relocations, new concepts, and the best spots to try this spring.