Courtesy / Yeyo's Mexican Grill

The executive chef and founder of Yeyo's Mexican Grill in Bentonville is one of 20 semifinalists for a James Beard Award for the Best Chef in the South category. We speak with Rafael Rios about his nomination and about what makes his Mexican food different from other restaurants.

Courtesy / Sprudge

In February, Onyx Coffee Lab Co-Owner Andrea Allen and Manager Elika Liftee placed first in the Barista Competition and Brewer's Cup, respectively, at the U.S. Coffee Championships. The two will travel to Melbourne, Australia to compete at the World Coffee Championships this May. 

The 2020 Food Law Student Leadership Summit was held on the University of Arkansas campus last week. We speak with Emily Broad Leib, the director of Harvard Law School's Food Law and Policy Clinic, about how the summit began and what takes place during the event.

Courtesy / Northwest Arkansas Democrat-Gazette

Eureka Pizza is upping the pizza game for Valentine's Day with a $1,000 pie topped with Kobe Beef, caviar and gold.

Z. Sitek / KUAF

Seeds that Feed, a local nonprofit focused on collecting surplus produce that can be distributed throughout the community, is one of ten organization selected to take part in ReFED's national accelerator program. 

Dining in the Dark

Sep 3, 2019

Saturday night, Mount Sequoyah hosts a fine dining experience that includes a blindfold.

Rachel Belle hosts her podcast, Your Last Meal with Rachel Belle, from Seattle. Last week, she was in Northwest Arkansas for the 2019 Fayetteville Roots Festival and discussed her conversations about food.

Courtesy / Maudie Schmitt

Maudie Schmitt, owner of Cafe Rue Orleans in Fayetteville, competed in the first episode of Supermarket Stakeout Tuesday night on Food Network. She stopped by our studios to talk about her experience on the show.

The Roots Festival is more than just music. As the 2019 edition approaches, we find out more about the chefs and food expected to take over Northwest Arkansas later this month.

Today we are joined by Richard Emms, who is part of the group Food Recycling Solutions, as well as  Micheal Kraus, from a group known as Food Loops. They are here to talk to us about how to better utilize the food waste around us.