Chef Shanita McAfee-Bryant is expanding horizons with her new project, The Prospect, and shining a spotlight on Black chefs with her new video podcast series The Conversation. She talks with Lindsay and Jill about how she’s managing it all in the midst of a pandemic. See omnystudio.com/policies/listener for privacy information.

This time on Chew Diligence, Lindsay and Jill welcome a Leavenworth legend — Earthell Bynum, and her daughter-in-law, Rachel Minnis. Together, the reopened Excellent Choice, a place known around the world for its fried catfish and other fixings. 

Brandon Simpson, chef and owner of Jazzy B's Diner in Lee's Summit, joins co-hosts Lindsay Shively and Jill Silva via Zoom this week. He talks with them about operations since the COVID-19 pandemic started, as well as conversations he’s had with new customers looking to support Black businesses.

Chef Zaid Consuegra isn’t just worried about reopening and running a restaurant after shutting his doors because of COVID-19. As a DACA recipient, he is waiting to hear what the Supreme Court will decide about the program that allows him and thousands of others in the Kansas City area to work and avoid deportation. 

While restaurants are forced to adapt to new business models, and grocery stores struggle to keep basics on the shelves, there’s one sector of the food industry that’s been flooded with new customers during the COVID-19 pandemic. This time on Chew Diligence, Lindsay and Jill talk with local farmers and ranchers about the impacts, both good and bad, the health crisis has presented for them. On this episode, our co-hosts are joined by Patrick Montgomery of KC Cattle Company, Matt Shatto of...

Learning to cook is no doubt a hands-on experience. With in-person classes canceled due to the COVID-19 pandemic, culinary arts teachers and students have had to get creative. Chef Bob Brassard and student Norah Pieken of Broadmoor Bistro join Lindsay and Jill via Zoom for this episode of Chew Diligence.

On this episode of Chew Diligence, two restaurateurs who've spent nearly two decades each in the Kansas City hospitality industry tell us how they continue to serve their community during the COVID-19 pandemic. Jake Imperiale of Bella Napoli and Beth Barden of Succotash join Lindsay and Jill (virtually).

For our fourth special episode on the impacts of COVID-19 on the Kansas City food industry, Lindsay and Jill explore how partnerships are bringing strength. Todd Johns of Plowboys BBQ and Stan Hays of Operation BBQ Relief talk about their Restaurant Relief Program, piloting now in Kansas City. Pam Liberda returns to the podcast to talk about Little Asia KC, a collaborative pop-up that sold out of food in 20 minutes during its last event.

The restaurant industry faces increasingly uncertain times as the COVID-19 pandemic grows in the United States and Kansas City. Meeting the needs of the community and of the industry’s workers is proving challenging. Father Justin Matthews of Thelma’s Kitchen and Reconciliation Services and Carlos Mortera of The Bite and Poi-o join co-hosts Lindsay and Jill via Zoom for our show’s third COVID-19 special.

With normal operations suspended, many people connected to the Kansas City food industry are finding new ways to serve their community. From creating a resource mutually beneficial for customers and restaurateurs, to a distillery-turned-hand-sanitizer-factory, co-hosts Lindsay and Jill discuss the good coming out of the COVID-19 pandemic.

In just a few short days, COVID-19 massively changed the way Kansas City’s food and beverage industry operates. With mandates in place closing restaurants’ dining rooms, business owners have had to get creative. Lindsay and Jill talk with Nick and Leslie Goellner of The Antler Room, Howard Hanna of The Rieger and now Crossroads Community Kitchen, and Michael Crane and Chris Myers of Crane Brewing about the changes they’re implementing. The interviews on this episode were conducted by phone in...

This time on Chew Diligence, Chef Shaun Brady of Brady's Public House and Conroy's Public House joins Lindsay and Jill in the 41 Action News podcast studio. He told us about his journey to the kitchen and how one of his grandmother's recipes travels the world in the hands of a loyal customer.

This time on Chew Diligence, a former high school science teacher turned distiller joins Lindsay and Jill to talk all things Irish whiskey — and gin. We hope you enjoy our conversation with Benay Shannon of Restless Spirits Distilling Company.

While Lindsay got some sun in Miami covering the Chiefs' Super Bowl win, Jill Silva was joined by Executive Chef Rick Mullins of Café Sebastienne in the 41 Action News podcast studio.

This time on Chew Diligence, Chef Michael Corvino joins Lindsay and Jill in the podcast studio. The James Beard Award finalist owns and operates Corvino Supper Club & Tasting Room, and now Ravenous, a fast-casual concept open for weekday lunch.

Chef Joe West of The Savoy at 21c says “it’s definitely an honor” to be the executive chef at such a historic KC icon. He talks to Lindsay and Jill about his journey to get there and his unique twist on the menu.

Sean Ludwig and Ryan Cooper began co-producing The Smoke Sheet, a weekly barbecue newsletter, in 2018. Both men are from Kansas City, but live elsewhere, and travel to some of the hottest barbecue pits in the country. Sean joins Lindsay and Jill for this episode of Chew Diligence.

Chef Anourom Thomson, who is soon to open Anousone inside Strang Hall, shared with our cohosts Lindsay and Jill how his past has become his inspiration.

This episode is sure to make your mouth water! Co-hosts Lindsay Shively and Jill Silva were certainly hungry when they left the studio after their conversation with Waldo Thai Chef Pam Liberda and Bar Manager Darrell Loo.

This time on Chew Diligence, James Beard Award-winning Chef Celina Tio joins Lindsay and Jill in the podcast studio. They chat everything from the shine of the national spotlight to the reality of running a restaurant.

Barbecue is undeniably part of “how Kansas Citians think about themselves.” It’s a point of pride and shapes our city’s story. This time on Chew Diligence, Lindsay and Jill sit down with three men extremely knowledgable in the birth of Kansas City barbecue to learn about its roots.

Five generations ago, who could have predicted that “1,500 pounds of mean Missouri fury,” would become the namesake of the United States’ largest producer of American agave spirits? Jeff Evans of Mean Mule Distilling Co joins Lindsay and Jill in the pod studio on this episode of Chew Diligence.

3HALVES Brewing Co. and Jousting Pigs BBQ have made a home under one roof in Liberty, Missouri, bringing craft brew and craft ‘que to the Northland.

Ahead of the Oct. 11 event, Lindsay and Jill chat with three women involved in the Les Dames d’Escoffier Kansas City SupperClub. Stick around until the end of the episode for a bonus recording from Chew Diligence’s first anniversary party at Betty Rae's!