AltWeeklies Wire

For the Makers of Shatto Milk, Success is Cold and Tastynew

The product has considerable appeal. It comes from cows that haven't been treated with artificial growth hormones. The animals live on a dairy 45 miles outside the city, a significant factor for those who try to mind their carbon footprints. And the bottles, in addition to being reusable, are cool as hell.
The Pitch  |  David Martin  |  09-23-2008  |  Food+Drink

Kansas City's Iron Chefnew

He wants to be a restaurant mogul, but first Rob Dalzell has to prevent another opening-day disaster.
The Pitch  |  Crystal K. Wiebe  |  03-18-2008  |  Food+Drink

Boulevard Brewery Faces a Fight for Our Tapsnew

The Kansas City beer company has built a reputation on retraining taste buds -- but so far its newest product, Lunar, has made few fans.
The Pitch  |  Ben Paynter  |  08-07-2007  |  Food+Drink

A Sugar Bingenew

This week, we take a break from eating real food and live off of candy instead.
The Pitch  |  Charles Ferruzza  |  11-13-2006  |  Food+Drink

Made in Missourinew

Locally grown wine, pecans and produce have found a new friend.
The Pitch  |  Kristen Hinman  |  08-15-2006  |  Food+Drink

Pour It Onnew

When it comes to tipping, there are more cheapskates out there than we thought.
The Pitch  |  Charles Ferruzza  |  01-17-2006  |  Food+Drink

Demand for Missouri Caviar Spawns Cutthroat Competitionnew

A global shortage of caviar, owing to the overfishing of the Caspian Sea's beluga sturgeon, is making the Mississippi and Missouri rivers once again a nexus for the caviar trade.
The Pitch  |  Kristen Hinman  |  03-22-2005  |  Food+Drink

For a Once Dry State, Kansas Makes Good Winenew

Kansas winemakers face three obstacles: lingering attitudes that wine is evil, harsh state laws that prevent most people outside Kansas from trying the state's varieties, and the widespread consumer perception that wine just doesn't come from Kansas.
The Pitch  |  Allie Johnson  |  10-04-2004  |  Food+Drink

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