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.

Spawning spores for future fruit

A Survey of the People and Places Working in the Business of Food in the Air CapitalWichita, Kansas, famously known as the "Air Capital of the World," is a hub of aviation, innovation, and, perhaps less known, a thriving food scene. Beneath the hum of aircraft engines and the hustle of aerospace manufacturing, there’s a burgeoning community of chefs, farmers, food entrepreneurs, and culinary innovators. These are the individuals and businesses working to shape the flavor of the Air Capital—creating a rich tapestry of food culture that reflects both the city’s history and its modern evolution.In this survey of the people and places working in and around the food business in Wichita, we explore how local chefs are reimagining traditional flavors, how farmers are championing sustainability, and how restaurants, markets, and local businesses are fostering a stronger sense of community through food.

Share Spawning spores for future fruit

Sign up to save your podcasts

Spawning spores for future fruit

Spawning spores for future fruit