Chef Shanita McAfee-Bryant is expanding horizons with her new project, The Prospect, and shining a spotlight on Black chefs with her new video podcast series The Conversation. She talks with Lindsay and Jill about how she’s managing it all in the midst of a pandemic.

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This time on Chew Diligence, Lindsay and Jill welcome a Leavenworth legend — Earthell Bynum, and her daughter-in-law, Rachel Minnis. Together, the reopened Excellent Choice, a place known around the world for its fried catfish and other fixings. 

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Brandon Simpson, chef and owner of Jazzy B's Diner in Lee's Summit, joins co-hosts Lindsay Shively and Jill Silva via Zoom this week. He talks with them about operations since the COVID-19 pandemic started, as well as conversations he’s had with new customers looking to support Black businesses.

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Chef Zaid Consuegra isn’t just worried about reopening and running a restaurant after shutting his doors because of COVID-19. As a DACA recipient, he is waiting to hear what the Supreme Court will decide about the program that allows him and thousands of others in the Kansas City area to work and avoid deportation. 

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While restaurants are forced to adapt to new business models, and grocery stores struggle to keep basics on the shelves, there’s one sector of the food industry that’s been flooded with new customers during the COVID-19 pandemic. This time on Chew Diligence, Lindsay and Jill talk with local farmers and ranchers about the impacts, both good and bad, the health crisis has presented for them. On this episode, our co-hosts are joined by Patrick Montgomery of KC Cattle Company, Matt Shatto of Shatto Milk Company and Alicia Ellingsworth of the Kansas City Food Hub.

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Learning to cook is no doubt a hands-on experience. With in-person classes canceled due to the COVID-19 pandemic, culinary arts teachers and students have had to get creative. Chef Bob Brassard and student Norah Pieken of Broadmoor Bistro join Lindsay and Jill via Zoom for this episode of Chew Diligence.

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On this episode of Chew Diligence, two restaurateurs who've spent nearly two decades each in the Kansas City hospitality industry tell us how they continue to serve their community during the COVID-19 pandemic. Jake Imperiale of Bella Napoli and Beth Barden of Succotash join Lindsay and Jill (virtually).

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For our fourth special episode on the impacts of COVID-19 on the Kansas City food industry, Lindsay and Jill explore how partnerships are bringing strength. Todd Johns of Plowboys BBQ and Stan Hays of Operation BBQ Relief talk about their Restaurant Relief Program, piloting now in Kansas City. Pam Liberda returns to the podcast to talk about Little Asia KC, a collaborative pop-up that sold out of food in 20 minutes during its last event.

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The restaurant industry faces increasingly uncertain times as the COVID-19 pandemic grows in the United States and Kansas City. Meeting the needs of the community and of the industry’s workers is proving challenging. Father Justin Matthews of Thelma’s Kitchen and Reconciliation Services and Carlos Mortera of The Bite and Poi-o join co-hosts Lindsay and Jill via Zoom for our show’s third COVID-19 special.

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With normal operations suspended, many people connected to the Kansas City food industry are finding new ways to serve their community. From creating a resource mutually beneficial for customers and restaurateurs, to a distillery-turned-hand-sanitizer-factory, co-hosts Lindsay and Jill discuss the good coming out of the COVID-19 pandemic.

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