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 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

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

Maggie and Lindsey visit southeastern Kentucky, on the hunt for delicious strawberries. They stop in Deane, KY 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 kiddos. Recipe: Fresh Strawberry Cake

Maggie and Lindsey visit southeastern Kentucky, on the hunt for delicious strawberries. They stop in Deane, KY 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 kiddos. Recipe: Fresh Strawberry Cake

Maggie and Lindsey visit southeastern Kentucky, on the hunt for delicious strawberries. They stop in Deane, KY 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 kiddos. Recipe: Fresh Strawberry Cake

Maggie and Lindsey visit a third-generation dairy farm in East Bernstadt, KY 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 and the ultimate cheese board. Recipes: Cheese Souffle The Ultimate Cheese Board Pimento Cheese Quick-Pickled Swiss Chard Stems

Maggie and Lindsey visit a third-generation dairy farm in East Bernstadt, KY 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 and the ultimate cheese board. Recipes: Cheese Souffle The Ultimate Cheese Board Pimento Cheese Quick-Pickled Swiss Chard Stems

Maggie and Lindsey visit a third-generation dairy farm in East Bernstadt, KY 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 and the ultimate cheese board. Recipes: Cheese Souffle The Ultimate Cheese Board Pimento Cheese Quick-Pickled Swiss Chard Stems