Featured
Woodford Salad — The Winter Edition
It’s sunshine on the plate, full of bright flavor!
Growing Home
We spent an afternoon trailing Valerie Ison Horn around her Eastern Kentucky community. Learn how Valerie's advocacy for her neighbors led to a 2023 James Beard Foundation Leadership Award.
Little District, Big Job
How did tiny Frankfort (Ky.) Independent Schools manage to serve over 45,000 meals in six weeks? Learn what happens when a farmers market and a school district join forces to feed a community.
The Seer of Frogtown
Jim Embry has made sustainability his lifework and was recognized for it with a 2023 James Beard Foundation Leadership Award. We took a drive out to Jim’s Madison County farm to learn about his vision for the earth.
Stalks & Vines
Our beanstalks aren’t quite as tall as Jack’s yet but they’re getting close! Learn why heirloom beans reach for the sky and other gardening lore from our DirtWorks gardener and seed saver Ian Feeback.
Hewing to Heritage
Tobacco sticks once transported burley leaves from field to barn and barn to market. A few of them now support shelves sawn from salvaged wood, and frame delicate watercolors on the walls of our Holly Hill Cooking Studio.
Roger Solt - the hidden figure of Holly Hill Inn
He’s been a man of mystery for many years. Meet Chris and Ouita’s business partner and Ouita’s long ago college debate coach.
It’s Four O’Clock Somewhere
We’re celebrating Honeywood, the restaurant's birthday this May with a tribute to Honeywood Parrish Rouse — the woman who inspired it all — written by her grandson.
A Lettuce by Any Other Name
Discover the origin of Bibb lettuce and learn a little bit about the Bibb family of Kentucky and their complicated history.
Women of FEAST
FEAST 2023 is in the works with more women chefs than ever before! Meet Abra Berens, one of several who have participated in FoodChain’s signature event from the beginning and learn about her latest cookbook – pulp: a practical guide to cooking with fruit.
Sip and Roost with Judy Jones
Judith Hollis Jones spent her career as a senior executive working with global food and beverage brands, where she applied her expertise to research and development, quality control and supply-chain management. Now she’s come home to roost and invites you to join her for a sip of Buzzard’s Roost whiskey.
Seed Saving
Our garden game is growing! Holly Hill Inn line cook and DirtWorks manager Ian Feeback learned from the best – Bill Best, that is! – and has started several varieties of heirloom seeds for planting in our garden soon. Join along as we learn what heirloom plants mean for the food world and why we should care about them.
Spring Greening
Spring is a time of rebirth and rejuvenation. Its gifts are all around us. We spent a sunny afternoon wandering Kentucky’s backroads, from maple groves to farm gardens, and found a new appreciation for the season’s promise.
Our Neighbors Could Use a Hand
Hunger is no joke. Chef Ouita Michel went to Houston for a national chefs summit hosted by the James Beard Foundation and came home more determined than ever to fight for food access and justice.
On a Mission
Chef Ouita Michel has joined the American Culinary Corps at the U.S. State Department where she’ll be an ambassador on a mission!
Hidden Objects
We had fun exploring various traditions of hiding objects in food. There’s no telling what you’ll find
Getting By: The Pantry Challenge
In which we rethink our relationship with food and how to make the most of our culinary assets.
Distilling Change
Katima Smith-Willis is making a name for herself as a change agent. Now she wants to create a space where she can MASH bourbon and social activism together!
Bottled in Bond
Logan and Mac Hanes are creating a community of bourbon lovers in their Basement Rickhouse. Read about the bonds they build over bottles of bourbon and the time they schooled Vanilla Ice on the Kentucky Chew.
Growing Art
Not all farms grow food. We found one where artists plant sculpture and fill the air with music or construct platforms for discussion; where the land itself is a canvas for restoration and renewal, exploration and reflection.