Cheese

This unique dip comes from the former Eden’s Alley, a restaurant that had a long run, a quarter of a century in Kansas City, before closing. Eden’s Alley still shares their plant-based recipes on their website, which still supports and promotes plant-based diets and whole foods, minimally processed.

For more than a year David Hemme and his four sons—Jon, 33, Nathan, 31, Michael, 28, and Aaron, 23—have been turning milk into handcrafted artisanal cheese at Hemme Brothers Farmstead Creamery.