None of us are weeds: Kansas City chef reconnects to nature through food, Midwest identity 

Kansas City’s Chef Aqui Greadington wants people to look at the weeds in their yard a little differently. To him, overlooked plants are an opportunity for fine dining, a way to reconnect with family history, and a bridge to nature.

“This can be a really exciting and elevating experience,” said Greadington, describing the native Midwest greens that inspire his cooking. “I definitely started to focus more on what edible plants are there in the Midwestern region that folks are not aware of, but I can bring more attention to.”

“Spring Aqui”

This spring, Greadington released “Spring Aqui: A Harvest Celebration in Three Plates” — a mixed-media cookbook combining storytelling with elevated Midwestern ingredients — for preorder.

The cookbook is expected to be available online soon, with local distribution planned through such retail locations as Kinship Cafe and Bliss Books & Wine.

For Greadington — a member of The Porter House KC’s 8th small business cohort — the cookbook represents more than recipes.

“It’s a form of me sharing my story through food,” he said.

The idea began after a graphic designer friend approached him about sketching his dishes as art practice. Those illustrations evolved into a collaborative vision, blending photography, hand-drawn visuals, and personal recipes.

The book’s roots also stretch back to Oklahoma, where Greadington spent summers with his grandmother.

“My grandma was born in like 1910, so she always had a farm,” said Greadington. “The first time I ever tasted a tomato from the garden was with her. I realized then that this is red and it looks like a tomato, but it doesn’t taste anything like the ones in the store.”

That experience stayed with him as he built a career in food, eventually connecting childhood memories with classical culinary training and asking which edible Midwestern plants people might not be aware of.

Chef Aqui Greadington details his business plan during The Porter House KC’s pitch night for the nonprofit’s 8th small business cohort; photo by Tommy Felts, Startland News

Turning overlooked plants into fine dining

Among the natural ingredients Greadington highlights: red dead nettle, an edible spring plant many people dismiss as a nuisance.

“The reason I think this is such a beautiful plant is because this thing that most people think is a weed, it’s actually in the mint family,” he said. “The leaves of the plant are edible, and the top flowering part is very sweet.”

Chef Aqui Greadington laughs during a conversation with judges during The Porter House KC’s pitch night for the nonprofit’s 8th small business cohort; photo by Tommy Felts, Startland News

In his cookbook, the plant becomes a pesto paired with spiced black walnut flatbread, serving as the opening course of a three-plate seasonal experience. Later recipes include beet pasta salad and wine cap mushroom ragù over hot water cornbread.

“I learned how to cook hot water cornbread from my dad without a recipe,” said Greadington, noting his father never used written-down recipes to guide his cooking. “I know I’m the first one in our lineage to actually put this on paper and make it available for the public.”

The cornbread represents the comfort food traditions Greadington grew up with, while the mushroom ragù reflects his fine dining training and interest in elevated plant-based cuisine.

The cookbook intentionally focuses on vegan recipes, a decision Greadington said was partly about challenging expectations.

“I wanted to show off my range and let people know I’m capable of so much,” he said. “Don’t try to put me in a box.”

Beyond recipes, Greadington said, the cookbook encourages readers to reconnect with nature in ways that feel approachable rather than intimidating. The goal is not survivalism, but awareness.

“We come from nature, and it’s important that we know where our food comes from,” he said. “This book is not based on survival. It is an introduction into encouraging you to explore nature and experience the natural bounty that’s available to you at no cost.”

Understanding food systems has become increasingly important as economic pressures and global instability continue affecting grocery prices and food access, he added.

“We should be aware that it’s about time to start investing in nature and thinking about planting some items that we enjoy,” Greadington said.

Choosing creativity over comfort

Before becoming a chef, Greadington built a successful career in business and sales, even ranking No. 1 in his region while working for Citibank. But after his father passed away, he began reevaluating what fulfillment looked like.

“I had to make a decision of, do I want to keep chasing money, or do I want to do something that makes me happy?” he said. “Food was the one that I just really went toward.”

Eventually, he enrolled in the culinary program at Johnson County Community College and found his footing in farm-to-table kitchens and fine dining. Kansas City became the place where he flourished creatively, he said.

The cookbook reflects that same spirit of reinvention. Designed alongside photographer Kelly Power and graphic designer Brian Danaher, “Spring Aqui” blends bold visuals with storytelling, meant to feel equally at home in a kitchen or on a coffee table.

“They don’t necessarily have to try these recipes,” said Greadington. “They can just enjoy it, because it’s a masterpiece of art.”

The cookbook launch is only the beginning. Greadington also plans to expand local distribution and grow his tomato jam business. He currently sells the jam at the Brookside Farmers Market and through local pop-up events, including a picante version developed in partnership with a cook whose family will continue receiving a percentage of sales.

For now, his focus remains on introducing Kansas City to the creative vision behind “Spring Aqui” and encouraging others to pursue meaningful work.

“I really hope, with me taking action and choosing myself, that others can see that and do what makes them come alive as well,” said Greadington.