Lisa Waterman Gray

Previously a restaurant cook, baker, and catering and cooking school assistant, Lisa Waterman Gray has written food-focused stories for dozens of print and online publications – from USA Today/10Best and the Kansas City Star, to, Midwest Living and Edible Santa Fe. In 2011, W.W. Norton published her travel book – An Explorer’s Guide: Kansas, which included hundreds of restaurant profiles.

Rosmann organic farm

How an Iowa Family Shares its Well-Honed Organic Farming Practices

“I want to preserve the integrity of organic because there is so much confusion in labels making it hard for consumers to know what they’re getting,” Ron says. “The word organic needs to mean what it says.”

March 18, 2020

Sean Sherman

Restoring Native American Health with Indigenous Foods

No matter where Sherman speaks and teaches, he advocates the importance of preparing native plants and animals in order to live sustainably. “There should be no such word as food desert because deserts are ripe with food if you know how to look for it,” he says.

July 10, 2019

Powell Gardens

Edible Acres at Powell Gardens Feed and Educate Students to Chefs

Approximately 45-minutes drive from Kansas City, Powell Gardens’ Heartland Harvest Garden is America’s largest edible landscape, providing the perfect backdrop for culinary events and education. It’s a place where 60 students capped off a recent visit by helping to make salsa and where a two-year-old CSA is in full swing.

January 30, 2019

Tucson Native Seeds

How Native American Diets Benefit From Tucson’s Indigenous Seed Bank

The organization’s Native American Seed Request program distributes up to 10 free or low-cost traditional seed packets, annually, among individual Southwest Native Americans, and regional tribe members who live elsewhere. 

January 17, 2019