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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After the Storm
June 5, 2026
Sometimes, a disaster shows how much support there is in a community. Chef Travis Russell witnessed this recently.
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Cyanotypes at Kangrow Farms
May 22, 2026
On today's Flyover Food, Chef Travis Russell returns to one of his favorite places for dinner - and a workshop.
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Donuts that are a dream
May 8, 2026
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.
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Against the Clock in the Kitchen
April 10, 2026
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."
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Kansas high schoolers try their hand at becoming the next generation of hospitality leaders
March 27, 2026
On this week’s Flyover Food, Chef Travis Russell takes us inside the next generation of hospitality leaders.
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How Chefs Celebrate St. Patrick’s Day
March 13, 2026
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.
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Wichita on the James Beard Map
January 30, 2026
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."
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Spawning spores for future fruit
January 16, 2026
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.
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Resolutions and reflections into the New Year
January 2, 2026
The holidays are behind us, and a new year is underway. Chef Travis Russell reflects on the resolutions guiding him into 2026.
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Better Flavor: Finding joy in simplicity
December 19, 2025
It’s the holiday season — a time that focuses on food and togetherness. It can also mean hectic days and nights for some people.
