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.

I read a great deal for pleasure, and often I read about food, farms, farmers, chefs, restaurants, cooking, gardening, wine, wineries, vineyards, orchards, food policy and politics, and, of course, cookbooks. In this section of Savoring Kentucky, I share my views, however positive or negative, of food- and drink-related books, movies, articles, or other media. Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America, by Jonathan Dixon: 38-year old non-cook's two years at the CIA.

The Wisdom of the Radish, by Lynda Hopkins: Young farmers' first year.

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