THE FARMER AND THE FOODIE
NOLA Code:
FMFD 0300 H1
Number of Episodes/Length:
7 / 30
Genre:
Rights End:
2/1/2026
Producer
The Kentucky Network (KET)
Presenter
The Kentucky Network (KET)
Year Produced:
2022
Version:
Base
Cooking simple, healthy, delicious meals
Episode List
#301 Cheese - Slak Market Farm
Maggie and Lindsey visit a small Lexington farm to learn about the benefits of raw milk and help make labneh, a cheese with Middle Eastern roots. Inspired by their visit, Lindsey and Maggie make a cheesecake and a cheese board with labneh at its center.
#302 Animals in Agriculture
Maggie and Lindsey highlight the importance of draft animals in agriculture. They learn team driving and animal husbandry at the Wendell Berry Farming Program in Henry County and go horseback riding at Foxhollow Farm. Recipes include winter squash and potato gratin, and chimichurri sauce.
#303 Pawpaws - Kentucky State University
Maggie and Lindsey visit Kentucky State University, where they learn about the pawpaw, a tropical fruit native to Kentucky. Then they make an inspired pawpaw breakfast menu including pawpaw bread and pawpaw smoothies.
#304 Homegrown by Heroes - River Hill Ranch; Townsend Sorghum Mill
Maggie and Lindsey highlight the Kentucky Department of Agriculture’s Homegrown by Heroes program. They visit farms run by military veterans including an alpaca ranch in Richmond and a sorghum farm in Montgomery County. Great recipes include sorghum popcorn balls and alpaca shepherd's pie.
#305 Kentucky Shrimp – Faul Family Farm
Maggie and Lindsey visit a farm in Henry County that raises saltwater shrimp. Recipes include shrimp spring rolls and head-on shrimp.
#306 Heirloom Seeds
Maggie and Lindsey learn about heirloom seeds from a farmer in Jackson County. She shares her preservation methods passed down from generation to generation. They cook a meal using recipes passed down from each of their families. Recipes include soup beans, chuck roast and parsnips.
#307 Maker’s Mark Distillery
Maggie and Lindsey go to Maker’s Mark distillery to learn from president Rob Samuels about the role of regenerative farming practices to produce the corn and wheat used in making bourbon. They visit Star Hill Provisions, the distillery’s restaurant, and meet its executive chef, AuCo Lai.
Maggie and Lindsey visit a small Lexington farm to learn about the benefits of raw milk and help make labneh, a cheese with Middle Eastern roots. Inspired by their visit, Lindsey and Maggie make a cheesecake and a cheese board with labneh at its center.
#302 Animals in Agriculture
Maggie and Lindsey highlight the importance of draft animals in agriculture. They learn team driving and animal husbandry at the Wendell Berry Farming Program in Henry County and go horseback riding at Foxhollow Farm. Recipes include winter squash and potato gratin, and chimichurri sauce.
#303 Pawpaws - Kentucky State University
Maggie and Lindsey visit Kentucky State University, where they learn about the pawpaw, a tropical fruit native to Kentucky. Then they make an inspired pawpaw breakfast menu including pawpaw bread and pawpaw smoothies.
#304 Homegrown by Heroes - River Hill Ranch; Townsend Sorghum Mill
Maggie and Lindsey highlight the Kentucky Department of Agriculture’s Homegrown by Heroes program. They visit farms run by military veterans including an alpaca ranch in Richmond and a sorghum farm in Montgomery County. Great recipes include sorghum popcorn balls and alpaca shepherd's pie.
#305 Kentucky Shrimp – Faul Family Farm
Maggie and Lindsey visit a farm in Henry County that raises saltwater shrimp. Recipes include shrimp spring rolls and head-on shrimp.
#306 Heirloom Seeds
Maggie and Lindsey learn about heirloom seeds from a farmer in Jackson County. She shares her preservation methods passed down from generation to generation. They cook a meal using recipes passed down from each of their families. Recipes include soup beans, chuck roast and parsnips.
#307 Maker’s Mark Distillery
Maggie and Lindsey go to Maker’s Mark distillery to learn from president Rob Samuels about the role of regenerative farming practices to produce the corn and wheat used in making bourbon. They visit Star Hill Provisions, the distillery’s restaurant, and meet its executive chef, AuCo Lai.
Program Rights
Broadcast Rights:
Unlimited
Rights Dates:
2/2/2023 - 2/1/2026
School Rights:
1 year
V.O.D. Rights:
Yes
V.O.D. Rights Type:
Concurrent w/broadcast rights
Linear Live Streaming:
Yes
Non-Commercial Cable Rights:
Yes