Savoring Kentucky

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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.

Black's "Row By Row" Cultivates Our Understanding Of Our Agrarian Character

Kentucky may have become agrarian later than most places. Certainly the hunter-gatherer way of human sustenance continues today as a distinctive part of our culture. Think cornmeal battered crappie fried in bacon fat with a side of morels cooked in butter. Or slow-cooked venison topped with hen-of-the-woods mushrooms. 

Yet even those of us who don't hunt, fish, or forage probably grow a garden, or know someone who does. Gardens grow all over this commonwealth, in every county, from urban rooftops and window boxes to acres planted with canning, freezing, and preserving in mind. Growing our own food runs deep in Kentucky. Kate Black's beautiful new book helps us see how and why.

Kate tells the stories of 27 Kentucky gardens in gardeners' own words. We'll devote more to this beautiful book in the future--tech issues are in the way at the moment--but put Kate's "unveiling" on your calendar if you live in Lexington: Wednesday evening, October 28, 2015, at 5:30 PM at the marvelous Morris Book Shop.

[Corrected date: this one is right!]

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