Author
What constitutes good food writing? Sofia Perez, editor-at-large for Saveur, shares her thoughts and why it is important to broaden your definition of food writing.
Continue reading “Sofia Perez: What Constitutes Good Food Writing?”
Jason Burton has built a career around his knowledge of beverages from fine spirits to craft beers, from single-origin coffee to cocktail trends. His firm The Lab is behind the original recipes at frozen cocktail purveyor Snow and Company as well as the multi-city event dubbed the Caffeine Crawl.
Continue reading “Jason Burton, Beverage Marketer at The Lab”
January 31, 2012 – PETE DULIN, Special to The Star. Two Kansas City tea entrepreneurs, Zehua Shang and Paula Winchester, travel to Asia to steep themselves in ways to grow, process and serve an ancient beverage.
Continue reading “A Thirst for Tea Knowledge Leads to Asia”
Food writer (Ulterior Epicure) and photographer Bonjwing Lee co-authored bluestem, the cookbook, with bluestem restaurant co-owners and chefs Colby and Megan Garrelts.
Continue reading “Bonjwing Lee, co-author of bluestem, the cookbook”
Written by Candice Millard, The River of Doubt is the true story of Theodore Roosevelt’s daunting and deadly exploration of one of the most dangerous rivers on earth. The book recounts the last great physical challenge that Roosevelt posed for himself in the Amazon rain forest. Millard, a former writer and editor at National Geographic who resides in Kansas City, conducted field research in the Amazon to retrace portions of Roosevelt’s journey.
Continue reading “Candice Millard, Author of River of Doubt”