Janet Tietyen Mullins and Doug Mullins have formidable individual food credentials. Janet, a Kentuckian, is a professor in the Department of Dietetics and Human Nutrition at the University of Kentucky, where her work with Cooperative Extension serves Kentucky families and farmers. Doug, from Illinois, serves as the first Chief Operating Officer for the Ouita Michel Family of Restaurants. In two different ways, as they pursue their two different careers in the world of Kentucky food, both Doug’s and Janet’s work supports Kentucky growers and encourages Kentuckians to eat fine, nutritious food from our own land

Chef Tyler McNabb became chef at the fabled Holly Hill Inn in Midway, Kentucky before he was old enough to have a quarter-life crisis. Perhaps because, as he tells listeners in this podcast, he began cooking and entertaining with both his grandmothers in Cynthiana, Kentucky as a young child. His official bio declares him to be “one of the few lucky people who never struggled with knowing what to do with their lives.” Tyler inherited his grandmothers’ love of feeding people—along with recipes for “neon green” lime pickles and a sensibility about how to use fine Kentucky ingredients to perfect Kentucky food.

Chef Tyler McNabb became chef at the fabled Holly Hill Inn in Midway, Kentucky before he was old enough to have a quarter-life crisis. Perhaps because, as he tells listeners in this podcast, he began cooking and entertaining with both his grandmothers in Cynthiana, Kentucky as a young child. His official bio declares him to be “one of the few lucky people who never struggled with knowing what to do with their lives.” Tyler inherited his grandmothers’ love of feeding people—along with recipes for “neon green” lime pickles and a sensibility about how to use fine Kentucky ingredients to perfect Kentucky food.

We wanted Travis Hood of Hood’s Heritage Hogs on Hot Water Cornbread for the longest time, even though we know how hard it is for farmers to make the long trek into town to our studio. When he came, he brought the extraordinary Lydia Hood with him, and so the wait was worth it. Travis educated central Kentuckians to the wonders of heritage pork, particularly Red Wattles. He left golf course management in Indiana and moved with an extended family to hilly Robertson County, Kentucky, to grow hogs. Lydia’s mother and others in her family came to Robertson County, too. All have worked off the farm, grown vegetable gardens, made soap, lard, and other porky products, and added much goodness to central Kentucky life.

We wanted Travis Hood of Hood’s Heritage Hogs on Hot Water Cornbread for the longest time, even though we know how hard it is for farmers to make the long trek into town to our studio. When he came, he brought the extraordinary Lydia Hood with him, and so the wait was worth it. Travis educated central Kentuckians to the wonders of heritage pork, particularly Red Wattles. He left golf course management in Indiana and moved with an extended family to hilly Robertson County, Kentucky, to grow hogs. Lydia’s mother and others in her family came to Robertson County, too. All have worked off the farm, grown vegetable gardens, made soap, lard, and other porky products, and added much goodness to central Kentucky life.

When Kristin Ingwell-Goode, Corporate and Foundation Relationships Officer at God’s Pantry Food Bank, grew up in Indiana, she grew a garden and started teaching herself to cook by stirring up cookies without using a recipe--or butter, in her first try. That early strong interest in food makes sense now, as Kristin works to make sure all Kentuckians have access to ample, good food.

When Kristin Ingwell-Goode, Corporate and Foundation Relationships Officer at God’s Pantry Food Bank, grew up in Indiana, she grew a garden and started teaching herself to cook by stirring up cookies without using a recipe--or butter, in her first try. That early strong interest in food makes sense now, as Kristin works to make sure all Kentuckians have access to ample, good food.

Franklin County came to Lexington for this show in the form of two wonderful women, with lots of cheering on from host Ouita, who her reasons—and shares them during the show. Legendary farmer Lee Ann Jones began farming at Happy Jack’s Pumpkin Farm in 1996. She worked to establish the Franklin County Farmers at the same time, and has served as its manager for 22 years. Lisa Munniksma recently began serving in a new position as the Franklin County Farmers Market’s community engagement coordinator. Lisa’s background includes farming in Kentucky and around the world, writing about food and agriculture, magazine editing, and a winter stint in the kitchen at the Holly Hill Inn. Listen to stories of the goodness a farmers’ market can bring to a community. Learn more about the people who make it possible for central Kentuckians to eat well from nearby.

Franklin County came to Lexington for this show in the form of two wonderful women, with lots of cheering on from host Ouita, who her reasons—and shares them during the show. Legendary farmer Lee Ann Jones began farming at Happy Jack’s Pumpkin Farm in 1996. She worked to establish the Franklin County Farmers at the same time, and has served as its manager for 22 years. Lisa Munniksma recently began serving in a new position as the Franklin County Farmers Market’s community engagement coordinator. Lisa’s background includes farming in Kentucky and around the world, writing about food and agriculture, magazine editing, and a winter stint in the kitchen at the Holly Hill Inn. Listen to stories of the goodness a farmers’ market can bring to a community. Learn more about the people who make it possible for central Kentuckians to eat well from nearby.

Kentucky’s Agriculture Commissioner Ryan Quarles, at 34, is the youngest statewide elected official in the USA. He brought his young, fresh view on sustaining Kentucky’s agricultural economy to the WLXU studios. Listen to learn how Commissioner Quarles sees Kentucky growers distinguishing themselves in the worldwide agricultural economy.