The Farmer and the Foodie

Maggie and Lindsey visit Newsom's Country Ham in Princeton to find out how they have mastered the process of aged country ham. In the kitchen, they create the French version of a ham and cheese sandwich with a croque monsieur paired with country ham fried rice and a simple salad.

Maggie and Lindsey begin in the wheat test fields at the University of Kentucky in Lexington, 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 Western Kentucky to experience the unique tradition of mutton with two generational establishments. Palmer Farms in Benton processes fresh mutton for the region, and Old Hickory BBQ in Owensboro gives the hosts their first taste of mutton. In the kitchen, they whip up their spin on the Kentucky staple - Burgoo.

Maggie and Lindsey discuss the medicinal properties of the food we grow and eat with an integrative health practitioner. They also demonstrate how to grow one's own food even if you're lacking garden 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 the journey of farm-to-table produce starting at Old Home Place Farm in Oneida. They follow the food to Corbin, where they 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.