Natasha Bailey is a bit of a culinary renaissance woman. Currently, she’s the executive chef at the nonprofit Thelma’s Kitchen, but you may have heard the KC native’s voice on her KCUR podcast Hungry For MO or seen her smiling on a Whole Foods sign representing Green Dirt Farm’s award-winning sheep milk cheese. No matter the endeavor, Bailey believes food is a tool for building community.
She was introduced to the ripple effects of food early in her childhood when she would help her grandpa deliver Meals on Wheels to the elderly. “It made me aware that food brings people together,” Bailey says. Her grandpa was an avid hunter and always had a garden.
“I always knew where food came from.”
From being a vegan chef at the Plaza’s vegetarian restaurant Eden Alley to making artisan cheese at Green Dirt Farm in Weston, Bailey is always looking to expand her culinary repertoire.
At Thelma’s Kitchen, Bailey continues to challenge herself by creating health-focused lunch boxes for her customers. All profits go to provide social and mental health services for the Troost community.
“We give people dignity and choice,” Bailey says. Sometimes you don’t have a choice in what’s happening, but you can come into Thelma’s Kitchen and get whatever you want. You choose what you get.”
Taking her insatiable curiosity to a different medium, Bailey collaborates with local food writer Jenny Vergara on their podcast Hungry For MO (available to listen anywhere you listen to podcasts). The KCUR segment is dedicated to exploring Missouri’s food and history. An episode may cover George Washington Carver’s devotion to agriculture or the endangered native chinquapin nut and the group of people trying to save it.
A cookbook, of course, is in the works. It’s dedicated to recipes with black walnuts and cheese. Bailey is aware of the strange flavor profile but, per usual, she’s letting her curiosity take the lead on this one.
Perfect Day
Farmers Market: Either Overland Park Farmers Market or Ivanhoe Farmers Market. Both are wonderful at engaging with the community, and I love that you can get to know and love the farmers at both markets. Ivanhoe has had some incredible classes, contests and harvest days where they harvest the garden and give produce to the neighbors in the community.
Cheese: If in Weston, Green Dirt Farm for sure. I’m grabbing Prairie Tomme and all the fresh cheeses. Otherwise, I’ll go to The Better Cheddar for cheeses made from small artisan producers around the country. I usually end my cheese excursions at Whole Foods in the scrap bin. Oh, and I also love getting quark, a soft, spreadable cheese, from Mr. Hemme of Hemme Brothers Creamery at the OP Farmers Market. He told me to add honey to the quark and it is so delicious! It’s hard to eat it plain now.
Fancy Dinner: The Antler Room is always what I need it to be, no matter the occasion. Lazia comes in as a very close second. For me, it’s neck and neck with The Town Company. Both places push me to try something new, and they make my chef brain smile with the innovative flavors and textures of the dishes. These restaurants make me proud to spend money there with the way they treat their teams and care for ingredients.
Dessert: Tiramisu and a bomba from Bella Napoli or a chocolate chip toffee cookie from Thelma’s Kitchen.
