Maggie and Lindsey begin in the wheat test fields at the University of Kentucky, then head to the lab with Chef Bob Perry. It's a pasta-palooza in the kitchen as they assemble whole wheat ravioli with spinach chimichurri in tomato sauce, roll out and cut a spinach pappardelle and serve with a simple sauce.

Maggie and Lindsey travel to West Kentucky to experience the unique tradition of mutton with two generational establishments. Palmer Farms processes fresh mutton for the region and Old Hickory BBQ gives the hosts their first taste of mutton. In the kitchen, the hosts whip up their own spin on the Kentucky staple - Burgoo.

Maggie and Lindsey travel to West Kentucky to experience the unique tradition of mutton with two generational establishments. Palmer Farms processes fresh mutton for the region and Old Hickory BBQ gives the hosts their first taste of mutton. In the kitchen, the hosts whip up their own spin on the Kentucky staple - Burgoo.

Maggie and Lindsey travel to West Kentucky to experience the unique tradition of mutton with two generational establishments. Palmer Farms processes fresh mutton for the region and Old Hickory BBQ gives the hosts their first taste of mutton. In the kitchen, the hosts whip up their own spin on the Kentucky staple - Burgoo.

Maggie and Lindsey discuss the medicinal properties of the food we eat and grow with an integrative health practitioner. They also demonstrate how to grow one's own food even if you're lacking land space. In the kitchen, they make meatball soup with vegetable broth and serve beef liver pate on sourdough.

Maggie and Lindsey discuss the medicinal properties of the food we eat and grow with an integrative health practitioner. They also demonstrate how to grow one's own food even if you're lacking land space. In the kitchen, they make meatball soup with vegetable broth and serve beef liver pate on sourdough.

Maggie and Lindsey discuss the medicinal properties of the food we eat and grow with an integrative health practitioner. They also demonstrate how to grow one's own food even if you're lacking land space. In the kitchen, they make meatball soup with vegetable broth and serve beef liver pate on sourdough.

Maggie and Lindsey explore how Walnut Grove Farms uses corn in both the commodity and consumer markets. In the kitchen, they prepare a pinto bean stuffed acorn squash with a cornmeal crust and cornmeal fried pickles. For dessert, they make a cornmeal pound cake with bourbon flambeed apples a la mode.

Maggie and Lindsey explore how Walnut Grove Farms uses corn in both the commodity and consumer markets. In the kitchen, they prepare a pinto bean stuffed acorn squash with a cornmeal crust and cornmeal fried pickles. For dessert, they make a cornmeal pound cake with bourbon flambeed apples a la mode.

Maggie and Lindsey explore how Walnut Grove Farms uses corn in both the commodity and consumer markets. In the kitchen, they prepare a pinto bean stuffed acorn squash with a cornmeal crust and cornmeal fried pickles. For dessert, they make a cornmeal pound cake with bourbon flambeed apples a la mode.

Maggie and Lindsey explore the journey of farm-to-table produce, starting at Old Home Place Farm. They follow the food and visit Chef Kristin Smith at her restaurant, The Wrigley. In the kitchen, they prepare a pub-style inspired menu featuring chicken wings with a miso honey sauce, a wedge salad topped with a homemade green goddess dressing and sauteed broccolini with whipped feta & breadcrumbs.

Maggie and Lindsey explore the journey of farm-to-table produce, starting at Old Home Place Farm. They follow the food and visit Chef Kristin Smith at her restaurant, The Wrigley. In the kitchen, they prepare a pub-style inspired menu featuring chicken wings with a miso honey sauce, a wedge salad topped with a homemade green goddess dressing and sauteed broccolini with whipped feta & breadcrumbs.

Maggie and Lindsey explore the journey of farm-to-table produce, starting at Old Home Place Farm. They follow the food and visit Chef Kristin Smith at her restaurant, The Wrigley. In the kitchen, they prepare a pub-style inspired menu featuring chicken wings with a miso honey sauce, a wedge salad topped with a homemade green goddess dressing and sauteed broccolini with whipped feta & breadcrumbs.

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.

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.

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.

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 chevre crostini with spring onion and green garlic confit, goat cheese gnocchi with ramp pesto and goat cheese truffles.

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 chevre crostini with spring onion and green garlic confit, goat cheese gnocchi with ramp pesto and goat cheese truffles.

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 chevre crostini with spring onion and green garlic confit, goat cheese gnocchi with ramp pesto and goat cheese truffles.

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.

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.

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.

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.

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.

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.

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.

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.

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.