It’s the holiday season — a time that focuses on food and togetherness. It can also mean hectic days and nights for some people.

This week on Flyover Food, Chef Travis Russell traces the journey of atole and champurrado — from their Mesoamerican origins to a modern holiday cup served right here in Wichita.

Chef Travis Russell recently stepped into a vibrant fiesta — a celebration of family, community and art. He tells us about it on today's Flyover Food.

On this week’s "Flyover Food," Chef Travis Russell highlights ICT Food Rescue — a Wichita organization working to connect surplus food from local restaurants with people in need.

Residents of Pittsburg, Kansas, proudly call their corner of Crawford County the Fried Chicken Capital of the World and there are several competing restaurants. Chef Travis Russell recently visited one of them and explains why he's now a devoted fan.

Fall in Kansas means cooler air, golden fields, and fresh apples at local orchards. Chef Travis Russell took his son Arlo on a short drive to Rose Hill to learn a little more about their favorite apples - and the cider they become. We learn about the orchard they visited on today’s Flyover Food.

The Walnut Valley Festival took place last weekend. It's a huge celebration of music, art, community... and food. Chef Travis Russell tells us more on today's "Flyover Food."

Garlic...it's a kitchen staple and it's available at nearly every grocery store in the country. But this unassuming bulb is much more complex than you might think. Chef Travis Russell tells us more in today's Flyover Food.

This week on “Flyover Food,” chef Travis Russell shares his excitement about attending the upcoming festival held at the Lao Buddhist Associates of Kansas Temple with family and friends.

Even though Autumn's still a few weeks off, the wheat harvest has pretty much wrapped up. On today's "Flyover Food," Chef Travis Russell tells us about a different kind of grain - and the folks working to grow something with deeper roots.

We’re entering the dog days of summer and that means harvest season is in full swing. Chef Travis Russell explores one of the best spots to get fresh produce in today’s Flyover Food.

This week on “Flyover Food,” Chef Travis Russell is up with the sun and headed to one of the city's most vibrant Saturday traditions: the Old Town Farm and Art Market. He's on a mission to find out what's fresh, what's local, and what's growing around town.

Grilling is a Fourth of July tradition, whether it’s simple hot dogs and burgers or something more exotic. Today on Flyover Food, Chef Travis Russell shares a recipe that can get the whole family involved.

Street food has come a long way since the early days of the food court at Riverfest. You can now sample amazing culinary diversity several times a year, thanks to organizations like Festive ICT. Chef Travis Russell tells us more on today's “Flyover Food.”

Chef Travis Russell recently attended a conference for regional growers. As he tells us on today's "Flyover Food," the focus was on land conservation.

A new Wichita institution has reached an important milestone. Chef Travis Russell tells us more on today's Flyover Food.

Chef Travis Russell recently went on vacation to Mexico and, like any foodie, sampled as many dishes as possible. As for his favorite... we find out on today's Flyover Food.

Gardeners, your time has come. Chef Travis tells us why on today's Flyover Food.

There are lots of foods that got their start from holiday customs. On today's "Flyover Food," Chef Travis Russell tells us about one that's become a pub favorite.

Events and festivals can create an infectious excitement throughout the city. Chef Travis Russell talks about our midwestern hospitality that was on display during a recent event on this week’s “Flyover Food.”