In the July issue of Feast, we’re sharing the stories of Midwest chefs and food-and-drink producers whose work is influenced by the flavors of the Far East and Southeast Asia. Meet farmers in southwest Missouri who grow a vast variety of Asian specialty crops, which they then in turn use to make fermented products like kimchi and soy sauce. Then travel to central Missouri, where a Korean-American chef is dishing out authentic bulgogi, kimchi pancakes and more. We round out the issue with a profile of a tea shop in Kansas City with strong roots to tea farms in China; a profile of a St. Louis tofu company; and a photo essay of the food cultures of Vietnam and Thailand by Feast publisher Catherine Neville.
