A Survey of the People and Places Working in the Business of Food in the Air Capital
Wichita, Kansas, famously known as the "Air Capital of the World," is a hub of aviation, innovation, and, perhaps less known, a thriving food scene. Beneath the hum of aircraft engines and the hustle of aerospace manufacturing, there’s a burgeoning community of chefs, farmers, food entrepreneurs, and culinary innovators. These are the individuals and businesses working to shape the flavor of the Air Capital—creating a rich tapestry of food culture that reflects both the city’s history and its modern evolution.
In this survey of the people and places working in and around the food business in Wichita, we explore how local chefs are reimagining traditional flavors, how farmers are championing sustainability, and how restaurants, markets, and local businesses are fostering a stronger sense of community through food.
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Chef Travis Russell has been one of the many soccer enthusiasts enjoying the World Cup. He and his family recently attended a watch party at Argentina's Empanadas in Wichita. He tells us more on this week's Flyover Food. -
Chef Travis Russell discovered a new eatery on a recent trip to Kansas City. He tells us about it on this week's 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.
