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 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 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.