Kansas Alumni magazine

Issue No. 4, 2016

Kansas Alumni magazine, No. 4, 2016

From Scratch

Chef Rick Martin believes simple, homegrown fare is the recipe for fixing our troubled food system—and for serving up the best pizza in town. Click here to enjoy this month’s free preview article.
By Steven Hill

Video: Martin dishes on his introduction to cooking, his food philosophy and the secret behind the pizza voted Best In Lawrence two years in a row.

Food for Thought

A new emphasis on open kitchens and adventurous menus is remaking campus dining.
By Chris Lazzarino

Eat, Drink and Be Merry

A tour of Lawrence restaurants downtown and beyond showcases how our college burg’s food scene is thriving like never before.
By Frank and Jayni Carey

Ghosts of Gastronomy

A trip down memory lane is a reminder that, sometimes, you just have to stop and smell the doughnuts.
By Chris Lazzarino

A Farm in the Family

Could one family’s journey through Kansas’ agricultural history produce a new global model for the future of farming?
By Julie Mettenburg

Recognized for overall excellence by the Council for the Advancement and Support of Education, the award-winning Kansas Alumni magazine is mailed bi-monthly to members of the KU Alumni Association.

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