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 farmto-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.

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 farmto-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.

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 farmto-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.

Maggie and Lindsey learn natural ways of raising chickens, take part in a chicken roundup and collect eggs. They return to the kitchen to create a speedy weeknight meal of spatchcock chicken and poached eggs topped with a hollandaise sauce.

Maggie and Lindsey learn natural ways of raising chickens, take part in a chicken roundup and collect eggs. They return to the kitchen to create a speedy weeknight meal of spatchcock chicken and poached eggs topped with a hollandaise sauce.

Maggie and Lindsey learn natural ways of raising chickens, take part in a chicken roundup and collect eggs. They return to the kitchen to create a speedy weeknight meal of spatchcock chicken and poached eggs topped with a hollandaise sauce.

Maggie and Lindsey learn about New Roots, a shareholder program that brings fresh vegetables and fruits to those who may not have access to them. They visit with a Kentucky farmer helping with New Root's mission. Recipes include roasted carrot hummus, broccoli quinoa salad and swiss chard bok choy cups.

Maggie and Lindsey learn about New Roots, a shareholder program that brings fresh vegetables and fruits to those who may not have access to them. They visit with a Kentucky farmer helping with New Root's mission. Recipes include roasted carrot hummus, broccoli quinoa salad and swiss chard bok choy cups.

Maggie and Lindsey learn about New Roots, a shareholder program that brings fresh vegetables and fruits to those who may not have access to them. They visit with a Kentucky farmer helping with New Root's mission. Recipes include roasted carrot hummus, broccoli quinoa salad and swiss chard bok choy cups.

Maggie and Lindsey tour an urban farm in South Louisville tended by teens and young adults. They prepare a meal centered around the harvest including roasted vegetables, risotto and a peach dessert.

Maggie and Lindsey tour an urban farm in South Louisville tended by teens and young adults. They prepare a meal centered around the harvest including roasted vegetables, risotto and a peach dessert.

Maggie and Lindsey tour an urban farm in South Louisville tended by teens and young adults. They prepare a meal centered around the harvest including roasted vegetables, risotto and a peach dessert.

Maggie and Lindsey learn about Black Soil KY from founder Ashley Smith, a program that gives attention and support to Black farmers in Kentucky. They visit two farmers who have benefited of the farmers in her kitchen to cook a family recipe and fri ed from the program. Lindsey joins one green tomatoes.

Maggie and Lindsey learn about Black Soil KY from founder Ashley Smith, a program that gives attention and support to Black farmers in Kentucky. They visit two farmers who have benefited of the farmers in her kitchen to cook a family recipe and fri ed from the program. Lindsey joins one green tomatoes.

Maggie and Lindsey learn about Black Soil KY from founder Ashley Smith, a program that gives attention and support to Black farmers in Kentucky. They visit two farmers who have benefited of the farmers in her kitchen to cook a family recipe and fri ed from the program. Lindsey joins one green tomatoes.

Maggie and Lindsey meet a mother-daughter team making waves in the bourbon industry. They tour Jeptha Creed distillery to learn more about the company's ground to glass initiative. Great recipes include beef and bourbon stew and bloody butcher cornbread.

Maggie and Lindsey meet a mother-daughter team making waves in the bourbon industry. They tour Jeptha Creed distillery to learn more about the company's ground to glass initiative. Great recipes include beef and bourbon stew and bloody butcher cornbread.

Maggie and Lindsey meet a mother-daughter team making waves in the bourbon industry. They tour Jeptha Creed distillery to learn more about the company's ground to glass initiative. Great recipes include beef and bourbon stew and bloody butcher cornbread.

Maggie and Lindsey visit a farm famous for its cream and chocolate milk. They tour the bottling facility, help with the afternoon milking and visit a Louisville ice cream shop that incorporates that cream into their product. With the help of their kids, Maggie and Lindsey make ice cream at home.

Maggie and Lindsey visit a farm famous for its cream and chocolate milk. They tour the bottling facility, help with the afternoon milking and visit a Louisville ice cream shop that incorporates that cream into their product. With the help of their kids, Maggie and Lindsey make ice cream at home.

Maggie and Lindsey visit a farm famous for its cream and chocolate milk. They tour the bottling facility, help with the afternoon milking and visit a Louisville ice cream shop that incorporates that cream into their product. With the help of their kids, Maggie and Lindsey make ice cream at home.

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. Recipes: Maple Syrup Creme Brulee Maple-Mustard Roasted Salmon Winter Chopped Salad with Maple-Mustard Dressing

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. Recipes: Maple Syrup Creme Brulee Maple-Mustard Roasted Salmon Winter Chopped Salad with Maple-Mustard Dressing

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. Recipes: Maple Syrup Creme Brulee Maple-Mustard Roasted Salmon Winter Chopped Salad with Maple-Mustard Dressing

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. Recipes: Duxelle Toast with Whipped Ricotta Mushroom Soup with Spring Garnish Mushroom Tea

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. Recipes: Duxelle Toast with Whipped Ricotta Mushroom Soup with Spring Garnish Mushroom Tea