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Seg. 1: Honey. Seg. 2: Pita Bread. Seg. 3: Middle Eastern Food.

Three jars with amber liquid. The gradient starts with the lightest on the left.
Kathleen Pointer
KCUR 89.3
Spring honey, left, summer honey and fall honey vary in hue based on seasonal flowers. The beekeepers at Messner Bee Farm harvest summer honey the most often.

Segment 1: The seasonal nature of honey. 

Like wine, honey a product of the world around it -- weather, region, time of year all impact the crop. Today, we chat with some beekeepers about the varieties their bees in Raytown produce.

Segment 2 (beginning at 15:55): A Middle Eastern bakery in south Kansas City churns out thousands of pieces of pita bread a day. 

KCUR intern Celisa Calacal set out to learn about the place making much of the pita bread found in Kansas City restaurants. Today, we listen in onher trip to Olive Cafe's Bakery.

Segment 3 (beginning at 20:30): The best Middle Eastern and North African food in Kansas City.

KCUR's Food Critics return to the air to talk about their favorite Middle Eastern restaurants and dishes found around town. Today, we get their recommendations and hear from callers about their top picks. 

People don't make cameos in news stories; the human story is the story, with characters affected by news events, not defined by them. As a columnist and podcaster, I want to acknowledge what it feels like to live through this time in Kansas City, one vantage point at a time. Together, these weekly vignettes form a collage of daily life in Kansas City as it changes in some ways, and stubbornly resists change in others. You can follow me on Twitter @GinaKCUR or email me at gina@kcur.org.