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Farmer and the Foodie

The Farmer & The Foodie aims to cultivate healthy communities through education and the celebration of the diverse food and farming traditions of Kentucky, with a mission of enriching people's lives by teaching them to cook simple meals to share with family and friends. Each episode of The Farmer & The Foodie follows Maggie and Lindsey as they embrace the bounty of Kentucky's rich culture, taking them to various corners of the Bluegrass where they draw inspiration from the farms, ingredients and individuals they encounter. They bring what they've learned into the kitchen and create delicious, approachable recipes. Episodes conclude with Lindsey, Maggie, and the characters they've met enjoying a meal together, speaking to The Farmer & The Foodie's belief that good food is meant to be shared.

Farmer and the Foodie  
  • Food As Medicine
    Thursday, April 10
    3:00 pm on UEN-TV 9.1
    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.
  • Corn - Walnut Grove Farms
    Thursday, April 17
    3:00 pm on UEN-TV 9.1
    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.
  • Farm-To-Table - Old Home Place Farm, The Wrigley
    Thursday, April 24
    3:00 pm on UEN-TV 9.1
    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.
  • Cheese - Slak Market Farm
    Thursday, May 1
    3:00 pm on UEN-TV 9.1
    Maggie and Lindsey visit a small Lexington farm to learn about the benefits of raw milk and help make labneh, a cheese with Middle Eastern roots. Inspired by their visit, Lindsey and Maggie make a cheesecake and a cheese board with labneh at its center.
  • Animals In Agriculture
    Thursday, May 8
    3:00 pm on UEN-TV 9.1
    Maggie and Lindsey highlight the importance of draft animals in agriculture. They learn team driving and animal husbandry at the Wendell Berry Farming Program in Henry County and go horseback riding at Foxhollow Farm. Recipes include winter squash and potato gratin, and chimichurri sauce.
  • Pawpaws - Kentucky State University
    Thursday, May 15
    3:00 pm on UEN-TV 9.1
    Maggie and Lindsey visit Kentucky State University, where they learn about the pawpaw, a tropical fruit native to Kentucky. Then they make an inspired pawpaw breakfast menu including pawpaw bread and pawpaw smoothies.
  • Homegrown by Heroes - River Hill Ranch; Townsend Sorghum Mill
    Thursday, May 22
    3:00 pm on UEN-TV 9.1
    Maggie and Lindsey highlight the Kentucky Department of Agriculture's Homegrown by Heroes program. They visit farms run by military veterans including an alpaca ranch in Richmond and a sorghum farm in Montgomery County. Great recipes include sorghum popcorn balls and alpaca shepherd's pie.
  • Kentucky Shrimp - Faul Family Farm
    Thursday, May 29
    3:00 pm on UEN-TV 9.1
    Maggie and Lindsey visit a farm in Henry County that raises saltwater shrimp. Recipes include shrimp spring rolls and head-on shrimp.
  • Heirloom Seeds
    Thursday, June 5
    3:00 pm on UEN-TV 9.1
    Maggie and Lindsey learn about heirloom seeds from a farmer in Jackson County. She shares her preservation methods passed down from generation to generation. They cook a meal using recipes passed down from each of their families. Recipes include soup beans, chuck roast and parsnips.
  • Maker's Mark Distillery
    Thursday, June 12
    3:00 pm on UEN-TV 9.1
    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.

 

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  • Mutton- Palmer Farms, Old Hickory Bbq
    Thursday, April 3
    3:00 pm on UEN-TV 9.1
    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.
  • The World of Wheat - Uk Research Farm
    Thursday, March 27
    3:00 pm on UEN-TV 9.1
    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.
  • Country Ham - Newsom's Country Ham
    Thursday, March 20
    3:00 pm on UEN-TV 9.1
    Maggie and Lindsey visit Newsom's Country Ham 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 fried rice and a simple salad.
  • Maple Syrup - South 4 Farms
    Thursday, March 13
    3:00 pm on UEN-TV 9.1
    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
  • Maker's Mark Distillery
    Thursday, March 6
    3:00 pm on UEN-TV 9.1
    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.