Flyover Food

Sometimes, a disaster shows how much support there is in a community. Chef Travis Russell witnessed this recently.

On today's Flyover Food, Chef Travis Russell returns to one of his favorite places for dinner - and a workshop.

An established place for local collaboration is now serving as a place for culinary pop-ups. Chef Travis Russell tells us more in today's Flyover Food.

Last time, Chef Travis Russell shared his visit to the Pro Start Invitational - a contest for high school students who want to enter the world of restaurants and hospitality. He tells us about the culinary arts portion of the competition on today's "Flyover Food."

On this week’s Flyover Food, Chef Travis Russell takes us inside the next generation of hospitality leaders.

For Chef Travis Russell, St. Patrick’s Day has always been the real start of spring so, to celebrate the season and the holiday, he’s sharing some area chefs’ specialties on today’s Flyover Food.

January can seem quiet after the excitement - and in the restaurant industry, the work - of the holiday season. But January also has things to look forward to. Chef Travis Russell tells us about one on today's "Flyover Food."

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.

The holidays are behind us, and a new year is underway. Chef Travis Russell reflects on the resolutions guiding him into 2026.

It’s the holiday season — a time that focuses on food and togetherness. It can also mean hectic days and nights for some people.

This week on Flyover Food, Chef Travis Russell traces the journey of atole and champurrado — from their Mesoamerican origins to a modern holiday cup served right here in Wichita.

Chef Travis Russell recently stepped into a vibrant fiesta — a celebration of family, community and art. He tells us about it on today's Flyover Food.

On this week’s "Flyover Food," Chef Travis Russell highlights ICT Food Rescue — a Wichita organization working to connect surplus food from local restaurants with people in need.

Residents of Pittsburg, Kansas, proudly call their corner of Crawford County the Fried Chicken Capital of the World and there are several competing restaurants. Chef Travis Russell recently visited one of them and explains why he's now a devoted fan.

Fall in Kansas means cooler air, golden fields, and fresh apples at local orchards. Chef Travis Russell took his son Arlo on a short drive to Rose Hill to learn a little more about their favorite apples - and the cider they become. We learn about the orchard they visited on today’s Flyover Food.

The Walnut Valley Festival took place last weekend. It's a huge celebration of music, art, community... and food. Chef Travis Russell tells us more on today's "Flyover Food."

Garlic...it's a kitchen staple and it's available at nearly every grocery store in the country. But this unassuming bulb is much more complex than you might think. Chef Travis Russell tells us more in today's Flyover Food.

This week on “Flyover Food,” chef Travis Russell shares his excitement about attending the upcoming festival held at the Lao Buddhist Associates of Kansas Temple with family and friends.

Even though Autumn's still a few weeks off, the wheat harvest has pretty much wrapped up. On today's "Flyover Food," Chef Travis Russell tells us about a different kind of grain - and the folks working to grow something with deeper roots.