THE FARMER AND THE FOODIE

#601 Foodchain
Maggie and Lindsey visit Foodchain in Lexington, Kentucky to learn about its work in aquaponics, food literacy and education, and provide free meals to the community from its commercial kitchen. Back in the kitchen, they stuff and roast a whole tilapia and put their spin on the classic fish and chips.

#602 Goat Milk
Sirocco Ridge Farm - Maggie and Lindsey visit a farm in Henryville, Indiana that produces various cheeses and gelato flavors from goat milk raised on the farm. In the kitchen, goat cheese takes center stage on the menu as they whip up chive chèvre crostini with spring onion and green garlic confit, goat cheese gnocchi with ramp pesto and goat cheese truffles.

#603 Beekeeping/Honey
My Harrodsburg Honey - Maggie and Lindsey step into the world of bees and learn about the honey harvesting process with apiarist Dr. Amanda Skidmore and beekeeper Tim Sheehan of My Harrodsburg Honey. In the kitchen, they create a menu featuring hot honey chicken and waffles, and a honey whole wheat flatbread topped with white sauce, bacon and asparagus.

#604 Bison
Woodland Farm, Bourbon County Bison - Maggie and Lindsey visit Woodland Farm and Bourbon County Bison to learn about the history of bison and the benefits of its meat. Later, they fire up the grill for bison ribeye steaks and bison kebabs, served with tzatziki sauce. They also make a bison smash burger with a special sauce and fresh fixings.

#605 Need More Acres
Maggie and Lindsey visit Need More Acres farm in Scottsville, Kentucky and learn how this family farm is growing its community by providing fresh food. In the kitchen, they assemble a vibrant vegetable soup with a kale pesto and prepare Eggs in Purgatory from an abundant tomato crop.

#606 Berea College Farm
Maggie and Lindsey travel to the Berea College Farm to learn how they are building the next generation of farmers. They tour the farm’s livestock and horticulture areas. At the Berea College Farm Store, they see farm-to-table practices put into action. In the kitchen, they prepare a fall slaw to top bratwursts from the Farm Store. For the main course, chicken thighs with creamed greens and a honey nut squash.