Savor The Ozarks

Joy Robertson heads to Willard, Missouri to visit The Hive of the Ozarks, a cozy, cheerful café that’s so much more than a breakfast and lunch spot. Founded by former school counselor Melissa Skaggs, The Hive is a non-profit workforce training ground where individuals with differing abilities gain real-world job skills through paid internships, and where the food and mission are equally heartwarming.

From scratch-made kolaches and coconut lime cookies to house-made hummus and artisan mixed sodas, The Hive serves up local love in every bite. Joy chats with Melissa about leaving her counseling career to start The Hive, her son Jacob's journey, and how the community is helping this sweet spot buzz with purpose. You’ll also meet some of the incredible team members, regulars, and supporters behind the scenes. Grab a coffee, settle in, and prepare to be inspired. 🐝💛

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!   

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Joy Robertson visits Show Me Chuy in Springfield, where Mexican and Italian flavors come together in one seriously delicious fusion. Meet Jesus “Chuy” Garcia, the chef and dreamer behind the menu, and his wife Judith Martinez Garcia, the powerhouse who runs the show behind the scenes while letting Chuy take full charge of the kitchen.

Chuy shares his passion for changing how people think about Mexican food, introducing dishes like Mexican lasagna, Pollo Poblano, and a pork chop topped with mango pico. With twenty years of experience and a big heart, he’s building community through food and turning guests into family.

Joy dives into their story, their flavors, and maybe even grabs a bite or two. Pull up a chair and get ready to savor something truly special. 🌶

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!  

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Joy Robertson wraps up her whirlwind time at the National Restaurant Show in Chicago with a hometown twist! In this episode of Savor the Ozarks, Joy catches up with food industry powerhouses from right here in the 417, because who says Springfield can't hang with the big dogs?

First up, she sits down with Mike and Casey Jalili, the dynamic duo behind Springfield staples like Flame, Char, and Black Sheep. They dish on what trends caught their eye and how restaurant tech is changing the game. Then Joy chats with Aaron Gregory, Executive Chef at SGC Food Service, who’s on the hunt for the next big thing in flavor. From mocktails and dirty sodas to pinça pizza crust, Aaron’s got his finger on the culinary pulse, and he's not afraid to get a little weird (in the best way possible).

You’ll even get the inside scoop on the real MVP of the restaurant world—the walk-in cooler. Turns out, it’s not just for keeping food cold... it’s also where chefs go to chill themselves (tears, screams, deep breaths... whatever it takes). Joy’s wrapping up her time at the National Restaurant Show with laughs, local flavor, and fresh insights. Ending on a high note, the Ozarks way!

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She’s baaaack! Joy Robertson returns to the National Restaurant Show in Chicago for another flavor-packed episode of Savor the Ozarks, and this one brings the heat AND the hype!

First up: Melinda’s Hot Sauce! Joy chats with Pinson Figueroa, the second-generation spice boss from a Belizean-American family turning up taste buds nationwide. From habanero classics to black truffle hot sauce and even their hot sauce on ice cream, Melinda’s is anything but ordinary. 🌶

Then Joy dives into the world of Avocados from Mexico with Walter Rivas and Ali Werner... and let’s just say, it’s way more than guac. We’re talking avocado toast bars, avo-cocktails, avocado desserts, and even an avocado “sandwich” that swaps the bread for… well, avocado. 🥑

🔥 Hot sauce. 🥑 Avocados. 💃 And Joy, living her best foodie life in Chicago. Don't miss this one!

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Joy Robertson is once again on the ground at the National Restaurant Show in Chicago, bringing Savor the Ozarks listeners another serving of local flavor with a national twist!

First up, she chats with Enrique Fuhlage of Show-Me BBQ Sauce out of Rocheport, Missouri. They’re celebrating 50 years of sauce that’s so good, it’s basically a Midwest heirloom. No preservatives, no fillers, just flavor that’s stood the test of time. 🍖 

Then, Joy hops over to the Natural State Rabbit booth and discovers just how delicious (and misunderstood) rabbit meat really is with Lyn Robertson & Chef David Jetter. Chef Jetter even schools us on cooking it sous vide-style like a pro. 🐇✨ 

It’s local food, national spotlight, and all the delicious details from Joy’s second week at the show. Let’s get into it!

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!   

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What do you get when you mix a legendary chef, a 10-year mole recipe, and a mezcal bar? An episode packed with flavor!

Joy Robertson hits the floor at the 2025 National Restaurant Association Show and chats with the one and only Rick Bayless—chef, author, TV star, and the man who brought real-deal Mexican food to Chicago. He shares how a teenage trip to Mexico turned into a lifelong obsession, why making mole is basically like hosting Thanksgiving, and how he’s helped over 250 Midwest farms with his Frontera Farmer Foundation.

Plus, Joy dishes on the hottest trends shaking up the food world, including non-alcoholic everything, Asian flavor explosions, and how GLP-1 drugs are changing appetites. If you love food, flavor, and a good chef story, this one’s spicy in all the right ways. 🌶

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Ever wonder where you can get a perfectly grilled strip steak for $12 and watch the future stars of the culinary world in action? Welcome to Ozarks Technical Community College’s best-kept (and tastiest) secret, Scallions.

This week on Savor the Ozarks, Joy Robertson chats with Lisa Gardner, Chef Daniel Pliska, and Chef Jeff Ward, the culinary dream team behind OTC’s Culinary Arts & Hospitality program. They’re not just teaching students how to cook, they’re turning them into food pros who know how to make everything from sushi to seven-layer cakes and even house-made bacon. Yes, bacon. 🥓

With stories from fancy European kitchens, university banquet halls, and late nights spent perfecting pastries, these chefs bring serious flavor to the classroom. They’re also serving up international cuisine, high-end desserts, and next-level kitchen skills, all on a community college campus. 🎓

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What if I told you one of Springfield’s busiest lunch spots runs on cash only, cranks out 200 sandwiches a day, and operates in a space smaller than most living rooms?

Meet The Sub Shop, a local legend that’s been serving up fresh-made sandwiches since 1972. Owner Ethan Seehusen runs the tiny but mighty space with help from his wife and a small team, baking their own bread every morning at 4 AM and keeping things simple with a cash-only, Monday-through-Friday setup. The result? A lunch rush that’s fast, fresh, and full of favorites like a veggie sandwich with cashews, homemade chicken salad, and cookies baked from scratch.

It's the kind of old-school operation that proves you don’t need to be big to be beloved. 🥪

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment! 

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Ever had a meal that tasted like it came straight from someone’s mama’s kitchen? 🥘 That’s exactly what you’ll get at Mama G’s... and Gloria Hairston is the heart behind it all.

She opened the restaurant to carry on her late mother’s dream, and in less than a year, it’s already become a downtown favorite. Think fried chicken, catfish, pork chops... and yes, peach cobbler wing sauce. 🍑🍗 Gloria’s got stories, flavor, and soul for days. She’s a mom, a boss, and a community builder who's feeding way more than just appetites.

Come for the food, stay for the heart. You’ll be glad you listened. 🎧🎙 

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment! 

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What do you get when a fire-spinning, cocktail-slinging New Yorker brings his bold flavor to the Ozarks? You get Ruthie’s... and you get Joe Pepe. Joy Robertson sits down with Joe, the owner of Ruthie’s Off C-Street, to talk about his wild ride from bartending in the Hamptons to building one of Springfield’s most eclectic and welcoming bar scenes.

From flaming rum flips and barrel-aged cocktails to sweet Thai chili pulled pork made in-house with his son, Joe’s not just serving drinks... he’s serving stories, soul, and serious flavor. With no drink menu, no cover for karaoke, and nothing but good vibes, Ruthie’s is the kind of place you discover once and never forget. You’ll laugh, you’ll crave a cocktail, and you’ll want to pull up a barstool at Ruthie’s by the end of this episode.

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