As 2020 comes to a close, we’re honoring the people using food as a vehicle for change.
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.
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.
Originally started by students as a composting project, the nonprofit organization is now expanding its reach with an impressive 10-acre agriculture park.
The votes are in! In our ninth-annual Feast 50 issue, we’re highlighting the Columbia, Missouri, winners and runners-up across 50 categories in the Feast 50 Awards, as voted by you in our readers’ choice poll.
From khao soi to som tum, explore regional Thai fare in the heart of the Midwest.
From line cooks to bartenders to pastry chefs, meet our annual list of Rising Stars. These folks are making waves in their industries – and though you might not know their names just yet, you certainly will soon.
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 Columbia, Missouri, from November 2018 to October 2019.
Each year, we honor the seasoned pros who continue to push the envelope in the local food-and-drink scene, from restaurateurs to artisans to hospitality pros.
In Sweet Springs, Hemme Brothers Creamery produces German-style quark, cheese curds, Cheddar and mozzarella.
The votes are in! In our eighth-annual Feast 50 issue, we’re highlighting the Columbia, Missouri, winners and runners-up across 50 categories in the Feast 50 Awards, as voted by you in our readers’ choice poll.
From Memphis-to Kansas City-style 'cue, these spots put their own spin on the classic sandwich.
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.
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…
After a Devastating Tornado, McKaskle Family Farm Transformed into Missouri's Only Organic Rice Farm
The once-organic cotton operation now sells rice, popcorn, polenta and more under the Braggadocio label.
Hungry past 11pm? These late-night destinations have the cure.
These industry innovators are expanding what’s possible in food and drink in the Midwest, from groundbreaking chefs to progressive brewery owners and hospitality pros.
From savory cooks to bartenders to pastry chefs, these talented individuals are pushing boundaries either in kitchens of their own or under the direction of some of the region’s best chefs. Meet this year’s roster of rising stars in Columbia, Missouri.
A longtime favorite returned to town, two popular restaurateurs debuted new concepts and a beloved food truck put down roots. These are the can’t-miss spots that have opened in Columbia, Missouri, from December 2017 to October 2018.
The family-owned preservative-free bakery opened its first brick-and-mortar location this year.
Woodsmen Distilling in Higbee, Missouri, and Stumpy's Spirits in Columbia, Illinois, both grow all their own grains.
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.
From classic styles to beers inspired by everything from Indian lassi to rainbow sherbet, these beers offer a little something for everyone.
Since 1954, thousands of people have retreated to the family-owned ranch just outside of Gainesville, Missouri.
In our seventh-annual Feast 50 issue, we’re highlighting more than 400 winners and runners-up across 50 categories in the Feast 50 Awards, as voted by you in our readers’ choice poll.
Whether sitting on a mid-century swivel stool behind a shiny Formica countertop or anticipating the arrival of a carhop at your window, generations of Americans have grown up eating smashed burgers. The process for making smashed patties at most diners is similar: flattening ground beef on a…
Move over, peanuts and Cracker Jack: These 11 baseball stadiums prove that parks are seriously upping their concession games.
Upgrade your next at-home happy hour with an all-local cheese and charcuterie board paired with fine Missouri wine.
Norton was grown in Missouri prior to Prohibition, and became the official state grape in 2003, more than 180 years after being created.
Upgrade your next at-home happy hour with an all-local cheese and charcuterie board paired with fine Missouri wine.
Nancy and Domenic Giofre produce more than 25 flavors of silky, honey-sweetened ice cream.
Salt can make or break any meal. Understand the diverse styles, properties and characteristics of the essential seasoning and learn how to cook with salt like a pro.
Salt takes on the properties and flavors of the environment it came from as well as the process used to produce it. Salt is produced in three ways: Most rock salt is mined from the earth where it naturally exists as deposits. Most table salts come from solution or evaporation mining when dep…
The chef knows a thing or two about cooking with Himalayan sea salt.
Every year in our annual Tastemakers issue, we say that there’s never been as much creativity or energy in the local restaurant scene as there is right now – and every year it’s true. That’s because the volume of talent and innovation we see year after year only continues to grow and flourish.
These professionals are actively involved in defining what it means to eat and drink in our region.
Every year in our annual Tastemakers issue, we say that there’s never been as much creativity or energy in the local restaurant scene as there is right now – and every year it’s true. That’s because the volume of talent and innovation we see year after year only continues to grow and flouris…
The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country.
Specializing in pizza-by-the-slice and wacky flavor combinations, the pizzeria has become a staple in the college town.
The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country.
The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country.
Time to pop bottles and clink drinks: This month, we’re celebrating the winners of the 2017 Feast 50 Awards! The August issue, which also marks Feast’s seventh anniversary, is our annual hat tip to the men and women who are defining the flavor of our region.
Grilled hot dogs and roasted marshmallows have long dominated the menus of summer camping trips. Tasty and satisfying, they’ll forever hold a place in our hearts. But let’s be honest: After a busy day of swimming, hiking or jockeying fellow anglers on the river, those humble meals often leav…
When we imagine where our food comes from, we tend to picture lush and colorful produce farms, ripe with fields of tomatoes and cucumbers. We envision cows in fields and chickens exploring fenced pastures. To varying degrees, the farms featured in the following pages meet that criteria – but…
Wood Hat Spirits and Pinckney Bend Distillery are using heirloom corn to make exceptional American whiskeys.
