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The cattle trade brought big business to Kansas City, and a history of barbecue shaped our culture. Now, local butchers are carving out a niche for high quality meats and specialty items, whether you're putting together a charcuterie board or preparing for a neighborhood cook-off.
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Segment 1: How to grill sausages and burgers.It's almost Memorial Day weekend, and many Kansas Citians will be pulling out the grill for backyard…
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A lot has been going on in Kansas City's food scene over the last few months.KCUR food critics Charles Ferruzza, Mary Bloch and Jenny Vergara brought…
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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,…
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Lee Meisel starts his days by slinging whole pig carcasses over his shoulder and carrying them on his back into the kitchen of his own small restaurant in…
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Lee Meisel, the owner of Leeway Franks in Lawrence, discusses his approach to butchering — and how his time working at an old-school butcher shop and…
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The butcher, the baker, the candlestick maker. Professions once so famous that they made it into nursery rhymes, but how does modern commerce accommodate…
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On this Thursday's Central Standard, a look at a new kind of butcher shop in the East Bottoms, offering whole-pig butchering classes, homemade chutneys,…