Inspired Local Food Culture /
midwest
April
2020
Volume 10 / Issue 4 contributors
Vice President of Niche Publishing, Publisher of Feast Magazine
Catherine Neville, publisher@feastmagazine.com
EDITORIAL
sales
Editor in chief
For advertising inquiries, please contact:
Heather Riske, hriske@feastmagazine.com managing editor
sales@feastmagazine.com 314.475.1298
Rachel Huffman, rhuffman@feastmagazine.com
Special projects coordinator
assistant editor
Aubrey Byron, abyron@feastmagazine.com
Kasey Carlson, kcarlson@feastmagazine.com Kansas City Contributing Editor
Jenny Vergara St. Louis Contributing Editor
Mabel Suen fact checker
Karen Parkman Proofreader
Alecia Humphreys Contributing Writers
Sara Bannoura, Julia Calleo, Gabrielle DeMichele, Amanda Elliott, April Fleming, Teresa Floyd, Natalie Gallagher, Hilary Hedges, Rogan Howitt, JC Sandt, Nancy Stiles, Lillian Stone, Jenn Tosatto, Jessica Vaughn Martin, Shannon Weber
SARA BANNOURA St. Louis, Writer
“Please believe me when I say my fridge now has Volpi Foods products in it at all times. I’ve always liked the dry-cured meats, but after getting to personally speak with the president of the company, [Lorenza Pasetti], my appreciation for all Volpi does has grown tremendously. It’s local and dedicated to its craft and keeps the environment and sustainability in mind,
FEAST TV
which is a plus for big companies like this one. No wonder it’s been called the best in the industry. My favorite product so
producer: Catherine Neville production partner: Tybee Studios
far is the coppa, a traditional cured boneless pork shoulder.
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satisfying snack.” (Handcrafted Heritage, p. 44)
Feast Media, 8811 Ladue Road, Suite D, Ladue, MO 63124 314.475.1260, feastmagazine.com
Distribution To distribute Feast Magazine at your place of business, please contact Eric Freeman for St. Louis, Jefferson City, Columbia, Rolla and Springfield at efreeman@post-dispatch.com and Jason Green for Kansas City at distribution@pds-kc.com.
Wrapped around sharp Cheddar, it makes for the most
Notley Hawkins
Columbia, Missouri, Photographer "I had a great experience shooting the toasted ravioli, caprese salad and apple-bourbon pulled pork pizza at PaPPo's in Columbia, Missouri. The natural wood finish of the furniture in the bar and dining room areas create a warm and inviting atmosphere. The manager and staff were amiable and accommodating. I also had the privilege of sampling the food they prepared for the shoot, and it was delicious. The pizza was especially good, featuring a chewy pan-style crust with a tangy aftertaste." (Dine & Drink, p. 15)
ART
LILLIAN STONE
Art Director
Springfield, Missouri, Writer
Alexandrea Povis, apovis@feastmagazine.com
“I’m a Springfield native, but I moved to
Contributing Photographers
Chicago a little over a year ago. Given my
Zach Bauman, Keith Borgmeyer, Julia Calleo, Amber Deery, Judd Demaline, Curt Dennison, Teresa Floyd, Notley Hawkins, Jessica Kennon Spencer, Paige McDonald, George Mitchell, Sam O'Keefe, Aaron Ottis, Jonathan Pollack, Shawn Robbins, Madison Sanders, Matt Seidel, Jennifer Silverberg, Starboard & Port Creative, Mabel Suen, Alistair Tutton, Kim Wade, Darin Williams
[roots], cashew chicken is one of those things I’m proud to claim as a Springfield original (along with the world’s largest fork, a legendary shoot-out in the town square and Brad Pitt). The dish is nutty, saucy and satisfying, but it’s also polarizing, igniting spirited debate among Springfield locals. As a powerful symbol of ingenuity, diversity and belonging, cashew chicken gets people talking – and I think that’s
Contributing illustrators
pretty great.” (The Dish, p. 34)
Kim Cho
shawn robbins Feast Magazine does not accept unsolicited manuscripts, photographs or artwork. Submissions will not be returned. All contents are copyright © 2010-2020 by Feast Magazine™. All rights reserved.
St. Louis, Photographer "I’ve always loved food institutions in major cities; Swan Oyster Depot in San Francisco, Katz's Delicatessen in New York City and Café Du Monde in New Orleans all hold a special place in my heart. So when I got the
Reproduction or use in whole or in part of the contents, without the prior written permission of the publisher, is strictly prohibited. Produced by the Suburban Journals of Greater St. Louis, LLC.
opportunity to shoot inside Crown Candy Kitchen in St. Louis, I was elated. Talking to Andy [Karandzieff] about its history – and the fact that a majority of the interior is from the original 1913 construction – helped me feel the weight of the place. Photographing the food – which was extremely filling – was not as much of a challenge
on the cover Gooey butter cake by Teresa Floyd table of contents Go Out: The Full Ride burger at Grad School in Kansas City by Alistair Tutton; Stay In: How-To Hollandaise Sauce by Julia Calleo; Features: Prosciutto and salami hang in a drying room beneath Volpi Foods in St. Louis by Matt Seidel
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as eating it. You can’t eat the skyscraper of bacon that is the Heart-Stopping BLT without feeling like you’re a champion of some sort." (One on One, p. 17)
