I’m the Journal-World’s enterprise reporter, tasked with finding interesting stories that reflect the Lawrence and Douglas County communities. My beat includes daily news articles and more in-depth projects on a variety of subjects.
I also write about the Lawrence restaurant scene — where everything from garden-fresh craft cocktails to exotic Asian hotpots to bacon cheeseburgers slathered with peanut butter can all be yours (to actually eat, or just read about if you’d rather). Check out my blog, Wined & Dined, and weekly food spotlight, Off the Beaten Plate, on Lawrence.com.
Previously, I was a cops and courts reporter for The Kansas City Star, where I covered untimely death or destruction of some kind most every day for a few years. I’ve also covered suburban city government and schools for The Star and The Shawnee Dispatch, a weekly paper just up the road. My first beat at the Journal-World was features, covering food, arts, entertainment and lifestyle.
I’m a fourth-generation graduate of Kansas University, where I majored in journalism, art history and French. To reach me, call 785-832-7187 or send email to email@example.com. Follow me on Twitter @saramarieshep.
This Chinese treat looks like a 1,000-year-old hard-boiled egg. It doesn’t taste THAT old — but it sure doesn’t taste new.
Set aside the emotional baggage and once-shared cat. Did any of your exes leave you with practical advice you still use? An area artist is seeking those stories for a film project. By Sara Shepherd
This antipasti dish at Genovese has a few tentacles and suction cups.
A woman currently serving as a public art coordinator for Denver has been hired as Lawrence’s first arts and culture director, the city announced today. Christina McClelland is scheduled to begin her new job here on Sept. 29.
The first rule about trying Kansas wine? Be open-minded to trying Kansas wine. “Get the California out of your mind,” said Lori Henderson, who along with her husband owns the newly opened Crooked Post Winery in Ozawkie. “Put all preconceived notions out of your head about what wines are supposed to taste like.” By Sara Shepherd
In the years it takes food icons to build their fame, countless other menu items will be 86’ed for good. But every icon has to start somewhere, right? Rookie food players, this week’s list is for you.
In a land where “processed meat” is synonymous with yellow plastic-clad bologna in a giant supermarket, the version at Hank Charcuterie may surprise. Lamb sausage, chorizo, duck liver pate, ham hock rillette and hand-cut bacon fill Hank’s meat counter. Each is processed by hand within eyeshot of the cash register, from butchering a whole animal to packaging the products made from it — all of it. By Sara Shepherd
What are the top 10 wonders of the Lawrence food world — our city’s most iconic, most delicious, most notorious, must-have, can’t-miss, original-to-us menu items? Here's our list.
Kansas University’s Title IX coordinator says she’s confident her office’s handling of sexual assault complaints will pass muster with a federal probe. By Sara Shepherd
Every barbecue restaurant serves a pulled pork sandwich. Not every barbecue restaurant has this. By Sara Shepherd