Here in Kansas, it may not always feel like mid-January. With daytime highs climbing into the 50s and 60s, it's easy to forget that winter still has a grip on the growing season. On today's "Flyover Food," Chef Travis Russell tells us about the impact of the winter months on the world of food.

The holidays are behind us, and a new year is underway. Chef Travis Russell reflects on the resolutions guiding him into 2026.

It’s the holiday season — a time that focuses on food and togetherness. It can also mean hectic days and nights for some people.

This week on Flyover Food, Chef Travis Russell traces the journey of atole and champurrado — from their Mesoamerican origins to a modern holiday cup served right here in Wichita.

Chef Travis Russell recently stepped into a vibrant fiesta — a celebration of family, community and art. He tells us about it on today's Flyover Food.

On this week’s "Flyover Food," Chef Travis Russell highlights ICT Food Rescue — a Wichita organization working to connect surplus food from local restaurants with people in need.

Residents of Pittsburg, Kansas, proudly call their corner of Crawford County the Fried Chicken Capital of the World and there are several competing restaurants. Chef Travis Russell recently visited one of them and explains why he's now a devoted fan.

Fall in Kansas means cooler air, golden fields, and fresh apples at local orchards. Chef Travis Russell took his son Arlo on a short drive to Rose Hill to learn a little more about their favorite apples - and the cider they become. We learn about the orchard they visited on today’s Flyover Food.

The Walnut Valley Festival took place last weekend. It's a huge celebration of music, art, community... and food. Chef Travis Russell tells us more on today's "Flyover Food."

Garlic...it's a kitchen staple and it's available at nearly every grocery store in the country. But this unassuming bulb is much more complex than you might think. Chef Travis Russell tells us more in today's Flyover Food.