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Central Standard

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

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.

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.