As 2020 comes to a close, we’re honoring the people using food as a vehicle for change.
The company specializes in Moulard duck, which tends to be hard to find in the U.S.
The pandemic has created unprecedented circumstances, and many are seeking support for the first time.
Meggie Mobley creates hand-painted bonbons that are as beautiful as they are delicious.
It’s said that necessity is the mother of invention, and this summer, Missouri’s food and drink industries proved the old adage true. As bars and restaurants across the region were forced to rethink their operations amid the COVID-19 pandemic, many responded swiftly, in downright creative ways.
When COVID-19 hit, the food industry changed overnight. Those affected got creative.
From new canning operations to streamlined curbside pickup, Missouri craft breweries are adapting to make sure local customers can still get their favorite beer.
These markets provided critical produce, meat and pantry staples to consumers during a time of scarcity – and found creative ways to do so.
Across the region, small-scale farmers, processors and butchers have proven the resiliency of a localized food system.
North Sarah Food Hub wasn't designed to feed thousands of people each week. But then COVID-19 hit.
This classic Italian meat company is still making cured meat the old-fashioned way.
Todd and Jody Boyman's line of plant-based proteins goes beyond facsimile beef to appeal to a global audience.
The STL Veg Girls shows others how to live a plant-based life with resources and classes at her Kirkwood center.
The chef blends his Thai heritage with exacting Japanese techniques to create a restaurant that’s distinctly his own.
From khao soi to som tum, explore regional Thai fare in the heart of the Midwest.
The brewery is at the forefront of the nonalcoholic craft beer trend.
Each year, we honor the seasoned pros who continue to push the envelope in the local food-and-drink scene.
These can’t-miss spots are pushing boundaries and defining local flavor – but most importantly, they’re the restaurants we want to return to again and again. Here, we share our picks for this year’s best new restaurants that have opened in St. Louis from November 2018 to October 2019.
She's cemented her place as one of the top producers of shiitake and oyster mushrooms in Missouri.
Through supper clubs and catering, Syrian refugee Mawda Altayan has found community and economic stability for herself and her family.
Since 1927, three generations of the same family have been sourcing, slaughtering, butchering and selling some of the best beef and pork in the Midwest.
In Sweet Springs, Hemme Brothers Creamery produces German-style quark, cheese curds, Cheddar and mozzarella.
This is your guide to the best food and drinks to pack and where to stop for sights and sustenance along seven of Missouri’s most popular rivers for float trips.
The Cape Girardeau brewery uses historic and wild yeast strains to produce an ever-changing lineup of unique beers.
Over the past century, many heritage hog breeds have gotten dangerously close to extinction. Heritage refers to breeds that were common before the rise of industrialized agriculture, particularly prior to World War II. Hog breeds like Red Wattle, American Guinea Hogs and Wessex Saddlebacks a…
Matt Lebon’s company designs and installs edible landscapes of all sizes for restaurants, schools and even suburban backyards.
Local distilleries S.D. Strong Distilling Co., Pinckney Bend Distillery, Tom’s Town Distilling Co. and 1220 Artisan Spirits are embracing the trend.
The once-organic cotton operation now sells rice, popcorn, polenta and more under the Braggadocio label.
At the farm in Dwight, Illinois, heirloom wheat, oats, blue corn and other grains are grown organically and stone-ground into nutritious flours and cornmeal.
Loryn and Edo Nalic cook the wood-fired flavors of Turkey, Bosnia and beyond from an unlikely setup.
Woodsmen Distilling in Higbee, Missouri, and Stumpy's Spirits in Columbia, Illinois, both grow all their own grains.
Brick River Cider uses regional ingredients and innovative techniques to create a product that's a true taste of the Midwest.
New breweries continue to open across the region, but that's not the only news to shake up the beer scene this year. From local malt, yeast strains and foeders to second locations and collaboration brews, these are the biggest, sudsiest stories of the year.
Raise a pint to all of the brewers who are driving the craft-beer industry forward.