There are lots of foods that got their start from holiday customs. On today's "Flyover Food," Chef Travis Russell tells us about one that's become a pub favorite.

Events and festivals can create an infectious excitement throughout the city. Chef Travis Russell talks about our midwestern hospitality that was on display during a recent event on this week’s “Flyover Food.”

Chef Travis Russell says the local food scene is about more than, well, food. It’s about community, collaboration — and sometimes a bit of experimentation. Russell recently experienced all of that as he tells us on today’s “Flyover Food.”

On Flyover Food, Chef Travis Russell shares insights gained from a recent cooking class.

Food creates an opportunity for connection - for the diners at a restaurant and for the people who serve them. Even if it's just for one evening. Today on Flyover Food, Chef Travis Russell shares a recent experience that reminded him that he's doing more than just making food.

Flour, salt, and water—simple ingredients, and the foundation of old-world sourdough bread. Sharon Entz, owner of Crust & Crumb in Newton embraces this simplicity. On this edition of Flyover Food, Travis Russell tells us about Sharon - and the community she’s created through baking.

Wichita Chef Travis Russell has a passion for exploring the local food culture and the sense of community it creates. In this episode, Travis looks at a restaurant that celebrates the owner’s heritage - through taquitos.

Travis Russell has been a chef in Wichita for over a decade. During that time he has developed a passion for exploring the local food culture. In this new commentary, Travis explores how restaurants, markets and growers build a sense of community through food.