Food

Marty Ryall of the Division of Arkansas Heritage explains the five Arkansas Food Hall of Fame categories as the program seeks nominations for its 10th class. Nominations close Sept. 30.

Fewer than 10 cases have been reported in Arkansas since Sept. 1, after 290 this year. UofA food safety director Kristen Gibson says the US food supply is still safe despite record national numbers.

Elizabeth Brown will represent the United States in cooking at the 2026 WorldSkills Competition in Shanghai. She's training in Bentonville, where mystery ingredients are part of the drill.

Brightwater's free B Workforce program offers 120 hours of culinary training as Northwest Arkansas restaurants face an estimated 3,500 open positions.

Food safety expert Kristen Gibson joins the Balance series to talk about tailgate risks: cooking temperatures, how long potato salad can sit out, handwashing without running water and condiment safety.

Fayetteville's Yvonne Richardson Community Center reopens after a bond-funded expansion that adds a teaching kitchen, classrooms, a new maple court, plus a front porch facing the neighborhood.

Stephen "Fiery Redd" Curgan of Bella Vista holds the League of Fire world title. He talks superhots, spice tolerance, the Ozark Flame and Flavor Festival set for Aug. 29.

Visit Bentonville's Alison Nation on what's coming for Restaurant Week, Aug. 16-22: discounts, three-course menus at five fine dining spots, plus a month-long dining bingo game with a free t-shirt.

A volunteer-driven rain garden and a new coffee spot called Pearlsnap Picnic are the latest additions to Springdale's Jones Center this summer.

Food historian Kat Robinson talks with Becca Martin-Brown about her 14th book, a 50-recipe guide to Arkansas's iconic dishes, from chocolate gravy to poke sallat.