As a Kansas Citian, have you ever wondered what kind of methods our world-famous barbecue champions use to cook your favorite burnt ends, brisket, or perhaps ribs? Maybe not, but it’s at the center of a *heated* debate — low and slow, or hot and fast?
We couldn’t let the World Series of Barbecue pass by without chatting about it! American Royal, well, royalty join cohosts Lindsay Shively and Jill Silva in this special bonus episode of Chew Diligence. Guests include Kansas City Barbecue Society founder and Barbecue Hall of Famer Carolyn Wells, KCBS charter member, Barbecue Hall of Famer and founder of the American Royal Barbecue Sauce Contest Ardie Davis (a.k.a. Remus Powers, Ph. B.) and Burnt Finger BBQ cofounder (and fierce competitor)...
From groundhogs, to tree roots, to the Gold standard in food writing — hear Jonathan Justus, of Justus Drugstore and Black Dirt, reminisce on past, perhaps unconventional, experiences and tell hosts Lindsay Shively and Jill Silva what’s ahead.
According to the Bureau of Labor Statistics, less than 20 percent of America’s chefs and head cooks are women, even though they make up 47 percent of the workforce. On this episode of Chew Diligence, hear selections from deep conversations with four women tied to Kansas City’s restaurant industry about how they found their place and where we go from here in the era of #MeToo.
Co-hosts Lindsay Shively and Jill Silva are joined by Vildhast KC Owner and Chef Katee McClean to talk about the growing food hall scene in Kansas City. Her Scandinavian street food will soon grace Parlor KC, a food hall Dominic Hoferer and Davis Engle are eager to tell us all about.