Jill Wendholt Silva
Contributor
Jill Wendholt Silva is Kansas City’s James Beard award-winning food editor and writer. For nearly three decades she has been a leading voice on diverse topics ranging from food trucks to food desserts. She considers herself fortunate to have hung out with butchers, bakers and barbecue pitmasters during her tenure at The Kansas City Star. Recently she has been eating flan, drinking Brazilian caipirinhas and forking up food stories for an array of media platforms. Reach her at jill@jillsilvafood.com.
Stories by Jill Wendholt Silva
Drinker’s Delight: The Magic of Milk Punch
Meet the Kansas City man behind Bronson's Milk Punch, one of the nation's first ready-to-drink bottle milk punches.
Here’s a Taste of Kansas City Restaurant Week 2023
Kansas City Restaurant Week (KCRW), which kicks off Friday and runs through Sunday, Jan. 22. More than 200 restaurants have signed on to take part.
Dog Treats Help Unhoused Youth ReStart Their Lives
A reStart program that produces dog treats also provides an opportunity for houseless people to gain valuable work experience and a pathway to new homes.
Dreams Come True at Lenexa Public Market
Lenexa Public Market has become an incubator for emerging restaurant concepts such as African Dream Cuisine.
Passion for Indian Home Cooking Inspires a Devoted Following
Since 2010, Jyoti Mukharji has quietly welcomed nearly 5,000 students into her Prairie Village home for her popular Indian cooking classes, many of which sellout within 24 hours.
KC’s Hummus King Turns to Family to Create Baba’s Pantry
Baba's Pantry, a Palestinian-American deli, is a labor of love for a family that has lived the high and lows of Kansas City's food and restaurant industry.
‘Iconic Restaurants of Kansas City’: New Book Offers a History of Kansas City Eats
Andrea Broomfield, an English professor at Johnson County Community College, has written “Iconic Restaurants of Kansas City,” a history of local dining culture.
Focus on Food Fermentation at Fair Share Farm
Instead of heat, farmers Tom Ruggieri and Rebecca Graff rely on fermentation to transform their organic vegetables into handcrafted jars of sauerkraut, jalapeños, kimchi, beet relish, pickles and hot sauce.
Sláinte! Browne’s Irish Marketplace Turns 135
A longtime landmark in Kansas City's Irish community is set to celebrate St. Patrick's Day with even more joy than usual this year.
The Tamale Kitchen Reboots for Post-Pandemic Success
The Tamale Kitchen, originally established to provide employment in a working class neighborhood, is using a recent capital infusion to convert from a nonprofit to a "profit-for-a-purpose" enterprise.