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.

Busy Busy

The crocuses came early, and our community sweeties, the honeybee pollinators, buzzed out of their hives early too, and went straight to their fuzzy-legged work. 

February 12, 2017. The first time I've seen crocuses blooming on Lincoln's birthday. Busy bee came immediately.

February 12, 2017. The first time I've seen crocuses blooming on Lincoln's birthday. Busy bee came immediately.

As the world greens and blooms early, busy growers are planting. Even with the utter mysteries of our new climate, we all trust food will grow, and we will eat.

  • Regional farms invite our participation in their growing season through subscriptions (CSAs, many listed here.)
  • Food system architects at FoodChain intend to dazzle and engage us at a purposeful FEAST on Tuesday, March 14 as they build new capacities for teaching, processing, and using more of our region's food.
  • Skilled entrepreneurs keep inventing new ways to encourage healthy eating (see Kate Horning's A Healthy Passion meal kits and menu planning with Whole Foods markets, and Rowena Maloch's Realistic FoodEs blog).
  • Get seeds and get growing (and support a superb organization) at the ninth annual GleanKY two day heritage seed sale, March 4 and 5. 
  • Sing "Happy (first) Birthday" to 21C Museum Hotel Lexington during Gallery Hop on March 17 at ART + Soul (cocktails, art talk and tour). Also in March, Chef Jonathan Searle at Lockbox, the 21C restaurant, offers a Fork + Bottle dinner as well as Jonathan's Table, a series of specially priced prix fixe meals for two; each meal includes a bottle of wine. 
  • At the University of Kentucky's discovery-oriented Food Connection, charismatic Chef Tanya Whitehouse coaches students to become cooking ambassadors, inspires research teams and academic investigations with excellent Kentucky meals, and invites all of us to stretch out into storied cuisines with hands-on cooking classes like Vibrant Table: Parsi Cooking on Thursday, March 9, part of the University's Year of South Asia. (See the beautiful poster. Buy tickets.)

We've been busy at Hot Water Cornbread: Kentucky Food Radio, too. Our two most recent shows:

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Last fall, along with crocus bulbs, fabulous photographer Sarah Jane Sanders and I planted some work that blossomed this week. Enjoy Great Bites in the Bluegrass State: What to Eat in Kentucky, our photo essay for Food Network's online magazine.

Bonus: The Crocus Awards. The crocuses so impressed me this spring with their energy and abundance that I handed out some special awards. 

Most Exuberant, 2017

Most Exuberant, 2017

Best Use of Available Props, 2017

Best Use of Available Props, 2017

Sunniest Surprise, 2017

Sunniest Surprise, 2017

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FCC disclosure: this post mentions Chef Ouita Michel, of The Ouita Michel Family of Restaurants, three of which sponsor Savoring Kentucky.

 

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