Featured
Mint & More
Springtime in Kentucky comes in many shades of green. One of our favorites is mint!
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.
Art Aid for Appalachia
Hundreds of houses and countless possessions and memories were lost in the recent flooding. Phoebe Wagoner, daughter of our good friends David Wagoner and Arwen Donahue, owners of Three Springs Farm, was interning at Appalshop when Eastern Kentucky’s catastrophic floods hit. So she is seizing this opportunity to raise funds for the relief effort through the sale of her Appalachian paper-cut series.
Spoonful of Love
Our Whitesburg Soup Beans were inspired by Chef Jared Richardson’s Eastern Kentucky hometown. Jared was our opening chef at Wallace Station and his parents, Bill and Josephine D’Amato Richardson, founded Appalshop in 1969. Jared’s Whitesburg Soup Beans found their way onto nearly all our menus and into our hearts.
Growing a Future Farmer
Summertime is county fair season in Kentucky! Forget the midway rides; the real show takes place in the livestock pavilion. That’s where some intense competition is underway as 4-H youth like Peyton Zinner are exhibiting their animals in the lead-up to the Kentucky State Fair.
Ouita’s Great-Grandpa Zim
Aaron Rufus Zimmerman was Chef Ouita Michel’s great-grandpa on her mother’s side. He lived in Thermopolis, Wy. where he grew a vegetable garden big enough to feed his family and neighbors, and loved to entertain his great-grandchildren with tall tales and silly rhymes like the one about a possum eating pawpaws.
From Earth to Table
Sarah Culbreth settles in at her potter’s wheel to spin the story of transforming dirt into beautiful objects for our Holly Hill Inn table.
Sustaining One Another
Chef Ouita Michel just got back from the 2022 Food & Wine Festival in Aspen, Co. While there, she participated in a panel discussion on sustainability in the restaurant industry and had her expectations upended in an eye-opening way.