A freshly sabered bottle of champagne being poured; stewed blueberries heaped attop labneh cheesecake; five sets of little hands grasping cones of homemade strawberry ice cream; such are just a few of the moments that topped off our final day of shooting season two of The Farmer & The Foodie. It was a whirlwind of an end as we wrapped five kitchen segments in two days, but capping it off with our kiddos as our featured guests for an episode dedicated to ice cream was the sweetest cherry on top. What a memorable filming experience season two had been!
Like the rest of the world in March of 2020, we were left wondering what the future would hold for our show. We had celebrated the premiere of season one just weeks prior, a season comprising six hard earned, beautifully crafted stories we were so thankful to be able to share after over two years of work. Thankfully, Maggie and I have learned the value of playing the long game, our nugget of an idea for this show first coming to life as a podcast nearly a decade ago. We would not let The Farmer & The Foodie go so easily.
True to form, we kept our heads down and our minds focused and were thrilled to partner with KET for the production of season two. And oh what a season it was! Season two boasts 13 episodes, features more than 20 farmers and artisans, shares over 3 dozen original recipes, and represents a bottomless well of inspiration from the places and people we were blessed to encounter. From an alpaca farm in Richmond, to one of the most storied distilleries in the history of bourbon, to KY State University’s pawpaw groves, to a family run dairy farm at the state’s western edge, this season had us once again traversing the Commonwealth, falling ever more deeply in awe and in love with our verdant Bluegrass farmland and the people working tirelessly to tend to it. Suffice it to say, season two, like so much of our journey as The Farmer & The Foodie, will be well worth the wait.
Stay tuned…
Lindsey