All Locations will open late Thursday, October 16, at 11 a.m. for an all staff meeting.

While some cities owe their existence to lumber, oil, or steel, Kansas City is arguably – or perhaps not so arguably – built on food.
From its earliest days as a provisioner for pioneers and traders headed west, KC evolved into a major marketer of the nation’s meat and wheat. Thousands also have made a living providing meals and hospitality to travelers passing through. As restaurateur and adopted son Fred Harvey noted, “Travel follows good food routes.”
In a discussion of her fascinating book Kansas City: A Food Biography, culinary historian and Johnson County Community College English professor Andrea Broomfield explores how a frontier town grew into a major metropolis famous for great cuisine, iconic dishes, and crossroads hospitality and how those features continue to define the city.