Capri, writing for Atlas Obscura, explains the historic foodways featured in the menu of Bulrush St. Louis. Two-time James Beard semi-finalist chef, Rob Connoley. Connoley’s focus is on a very narrow group of historic foodways, from before 1870, as it is prior to the Industrial Revolution and therefore a purer reflection of the region’s authentic taste. Through this lens, Connoley defines Ozark cuisine as a fusion of flavors from three distinct cultural groups: the Indigenous persons of the Osage tribe, European settlers moving West, and enslaved persons who were brought to the region.