Grow Appalachia and the Hindman Settlement School's annual Family Folk Gathering.
Maggie and Lindsey meet young farmers at Foxhollow, Maggie's family farm.
Maggie and Lindsey visit Dare to Care Food Bank and Kids Cafes in Louisville.
The Farmer & The Foodie aims to cultivate healthy communities through education.
Common Table prepares refugees and others for careers in hospitality.
Invasive carp create an opportunity for fishermen and chefs in Paducah.
Maggie and Lindsey learn ways of raising chicken and make a spatchcock chicken meal.
Maggie and Lindsey learn about the New Roots shareholder program.
Maggie and Lindsey tour an urban farm in South Louisville tended by teens.
Maggie and Lindsey learn about Black Soil KY from founder Ashley Smith.
Maggie and Lindsey meet a mother-daughter team making waves in the bourbon industry.
Maggie and Lindsey visit a farm famous for its cream and chocolate milk.
Maggie and Lindsey visit a small Lexington farm to learn about the benefits of raw milk.
Maggie and Lindsey highlight the importance of draft animals in agriculture.
Maggie and Lindsey visit Kentucky State University and make an inspired pawpaw breakfast.
We highlight the Kentucky Department of Agriculture's Homegrown by Heroes Program.
Maggie and Lindsey visit a farm in Henry County that raises saltwater shrimp.
Maggie and Lindsey learn about heirloom seeds from a farmer in Jackson County.
We go to Maker's Mark to learn about bourbon making and also visit its restaurant.
Maggie and Lindsey visit Scottsville, Kentucky to learn how to make maple syrup and maple butter at South 4 Farms. Inspired by their visit, Lindsey and Maggie use the versatile syrup for roasted salmon, a winter salad and a creme brulee.
Whitney Johnson, The Appalachian Forager, leads Maggie and Lindsey on a trek for mushrooms in the Eastern Kentucky mountains. Then they explore the Mushroom Cultivation Lab at Ashbourne Farms in LaGrange. Recipes include duxelle toast, mushroom soup and mushroom tea.
Maggie and Lindsey visit southeastern Kentucky, on the hunt for delicious strawberries. They stop in Deane, Kentucky to pick strawberries, and then drive on to Whitesburg, a community rebuilding from a devastating flood in 2022. After meeting friends and neighbors at the Whitesburg Farmers Market, Cowan Community Center and CANE Kitchen, the hosts make strawberry cake with local kids.
Maggie and Lindsey visit a third-generation dairy farm in East Bernstadt, Kentucky to learn about the cheese-making process including hooping and cutting fresh Swiss cheese curd. The versatile and beloved ingredient is on display in recipes like cheese souffle, pimento cheese, quick-pickled Swiss chard stems and the ultimate cheese board.
Maggie and Lindsey explore community and urban farming in Lexington, Ky., led by Seedleaf. They tour two community gardens, dig up sweet potatoes and learn about how refugees from Central Africa are growing food from their homeland in Central Kentucky. Back in the kitchen, harvested veggies take center stage in a roasted veggie frittata and sweet potato fritters with zhug sauce.
Turkeys, ducks, pigs and cattle welcome Maggie and Lindsey to Groce Family Farm in English, Indiana right outside Louisville. In the kitchen, spatchcock turkey, butternut squash puree and a late fall market salad with torn croutons make the perfect family meal.
Maggie and Lindsey visit Newsom's Country Ham in Princeton to find out how they have mastered the process of aged country ham. In the kitchen, they create the French version of a ham and cheese sandwich with a croque monsieur paired with country ham fried rice and a simple salad.
Maggie and Lindsey begin in the wheat test fields at the University of Kentucky in Lexington, then head to the lab with Chef Bob Perry. It's a pasta-palooza in the kitchen as they assemble whole wheat ravioli with spinach chimichurri in tomato sauce, roll out and cut a spinach pappardelle and serve with a simple sauce.
Maggie and Lindsey travel to Western Kentucky to experience the unique tradition of mutton with two generational establishments. Palmer Farms in Benton processes fresh mutton for the region, and Old Hickory BBQ in Owensboro gives the hosts their first taste of mutton. In the kitchen, they whip up their spin on the Kentucky staple - Burgoo.
Maggie and Lindsey discuss the medicinal properties of the food we grow and eat with an integrative health practitioner. They also demonstrate how to grow one's own food even if you're lacking garden space. In the kitchen, they make meatball soup with vegetable broth and serve beef liver pate on sourdough.
Maggie and Lindsey explore how Walnut Grove Farms uses corn in both the commodity and consumer markets. In the kitchen, they prepare a pinto bean stuffed acorn squash with a cornmeal crust and cornmeal fried pickles. For dessert, they make a cornmeal pound cake with bourbon flambeed apples a la mode.
Maggie and Lindsey explore the journey of farm-to-table produce starting at Old Home Place Farm in Oneida. They follow the food to Corbin, where they visit Chef Kristin Smith at her restaurant, The Wrigley. In the kitchen, they prepare a pub-style inspired menu featuring chicken wings with a miso honey sauce, a wedge salad topped with a homemade green goddess dressing and sauteed broccolini.
