Sometimes, a disaster shows how much support there is in a community. Chef Travis Russell witnessed this recently.

On today's Flyover Food, Chef Travis Russell returns to one of his favorite places for dinner - and a workshop.

An established place for local collaboration is now serving as a place for culinary pop-ups. Chef Travis Russell tells us more in today's Flyover Food.

Last time, Chef Travis Russell shared his visit to the Pro Start Invitational - a contest for high school students who want to enter the world of restaurants and hospitality. He tells us about the culinary arts portion of the competition on today's "Flyover Food."

On this week’s Flyover Food, Chef Travis Russell takes us inside the next generation of hospitality leaders.

For Chef Travis Russell, St. Patrick’s Day has always been the real start of spring so, to celebrate the season and the holiday, he’s sharing some area chefs’ specialties on today’s Flyover Food.

January can seem quiet after the excitement - and in the restaurant industry, the work - of the holiday season. But January also has things to look forward to. Chef Travis Russell tells us about one on today's "Flyover Food."

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.