Savoring Kentucky

It's good all over.

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Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Hot Water Cornbread: Kentucky Food Radio

Listen each Week: TUesdays at 12 PM ET, 93.9 WLXU LPFM

Our show streams live at Lexington Community Radio.

Listen to the the latest podcast here.

Visit the archive of all the show's podcasts here.

We post updates at Hot Water Cornbread: Kentucky Food Radio on facebook.

We post recipes that make an appearance on the Hot Water Cornbread radio show here.

We're downright lively every week on facebook.


Heat your skillets and listen in as three co-hosts—Chef Ouita Michel, sommelier Chris Michel and food writer Rona Roberts—open by talking among ourselves about foods, drinks and recipes we enjoy. The talk roots deep in Kentucky’s fertile soil. Think bourbon, sorghum, and cornmeal (with oysters and the occasional lemon squeezed in). Then we invite guests, including poets, farmers, cooks, artists, historians, gardeners and listeners, to join the juicy, ever-widening conversation about Kentucky's splendid food and drink.


If you came here looking for a real recipe: try this one. This version is baked in a really hot black cast iron skillet.







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