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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.
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Food writer (Ulterior Epicure) and photographer Bonjwing Lee co-authored bluestem, the cookbook, with bluestem restaurant co-owners and chefs Colby and Megan Garrelts.
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Seated at a table, Jim Chappell of Chappell’s Restaurant and Sports Museum opens a book of poetry and begins to read in a deep baritone. His finger scans the lines like a narrow spotlight illuminating the page. His voice warms to the words and revels in the rhythm and alliteration. The periphery of the room melts away, the banter of voices and drone of a television fade, and Chappell’s table transforms into a stage.
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Food policy expert Mark Winne, author of Closing the Food Gap, gave a presentation called The Ugly Underbelly of the American Food System in 2008 at the Kansas City Central Library. Winne also helped KC Healthy Kids with the KC Healthy Food Policy Initiative. The Food Policy Initiative is working to educate people about the local food system and eventually start a food policy council (FPC) in the Kansas City area.
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Justus Drugstore: A Restaurant, located in Smithville, Missouri, has a lot riding on its name.
With over one year of operation and plenty of sweat equity under their belt, executive chef Jonathan Justus and Camille Eklof, general manager of the restaurant, have built the first cutting-edge fine dining restaurant in this conservative town and plenty of people have taken notice.
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