What foods fuel resistance and protest? We explore, report, and consider. (Photos is Rosa Parks's pancake recipe, Library of Congress)

Two fine leaders of Kentucky’s regional food economic renaissance appear in this episode. Carrie McIntosh directs the Fayette County Farm Bureau. Ashton Potter Wright coordinates Bluegrass Farm to Table and serves as Fayette County’s local food coordinator. The juicy talk? The importance of local food production in central Kentucky, the new Kentucky Double Dollars program, the upcoming Field to Table Kentuscan dinner that both Fayette County Farm Bureau and Bluegrass Farm to Table are co-hosting, along with others, to raise money for FoodChain. Also: What does Fayette County Farm Bureau do? And what does Bluegrass Farm to Table do? Enjoy listening as linchpins of Kentucky’s local food renaissance describe their important work.

Two fine leaders of Kentucky’s regional food economic renaissance appear in this episode. Carrie McIntosh directs the Fayette County Farm Bureau. Ashton Potter Wright coordinates Bluegrass Farm to Table and serves as Fayette County’s local food coordinator. The juicy talk? The importance of local food production in central Kentucky, the new Kentucky Double Dollars program, the upcoming Field to Table Kentuscan dinner that both Fayette County Farm Bureau and Bluegrass Farm to Table are co-hosting, along with others, to raise money for FoodChain. Also: What does Fayette County Farm Bureau do? And what does Bluegrass Farm to Table do? Enjoy listening as linchpins of Kentucky’s local food renaissance describe their important work.

Kentucky visionary Ouita Michel, champion of Kentucky farms, farmers and foodways, cooks for Kentucky conscience Wendell Berry, farmer, writer, activist. The event is a dinner celebrating the 40th Anniversary of the Appalachian Writers’ Workshop at Hindman Settlement School— and we get to listen as Ouita and Chris describe the work behind it. The work of the Kentucky farmers who grew the food echoes in the tender care the cooks take with each ingredient in the Hindman Settlement School kitchen. Learn how to cook green beans that make people cry, and heritage boiled dressing for cole slaw. Consider Ouita’s guidance on how to honor a cuisine and extend its reach by refreshing it with current flavors. And find the answer to that puzzling question: what is Kentucky food? All in one lovely episode. Enjoy!

Kentucky visionary Ouita Michel, champion of Kentucky farms, farmers and foodways, cooks for Kentucky conscience Wendell Berry, farmer, writer, activist. The event is a dinner celebrating the 40th Anniversary of the Appalachian Writers’ Workshop at Hindman Settlement School— and we get to listen as Ouita and Chris describe the work behind it. The work of the Kentucky farmers who grew the food echoes in the tender care the cooks take with each ingredient in the Hindman Settlement School kitchen. Learn how to cook green beans that make people cry, and heritage boiled dressing for cole slaw. Consider Ouita’s guidance on how to honor a cuisine and extend its reach by refreshing it with current flavors. And find the answer to that puzzling question: what is Kentucky food? All in one lovely episode. Enjoy!

Ouita and Chris Michel went to Montreal on a family summer trip. They share the deliciousness with listeners. Ice wine and other cold region whites, smoked meat, an unforgettable restaurant meal at acclaimed Joe Beef, dumplings and noodles and farmers’ markets—a marvelous food city. Listening is the next best thing to heading for the airport and crossing the border.

Ouita and Chris Michel went to Montreal on a family summer trip. They share the deliciousness with listeners. Ice wine and other cold region whites, smoked meat, an unforgettable restaurant meal at acclaimed Joe Beef, dumplings and noodles and farmers’ markets—a marvelous food city. Listening is the next best thing to heading for the airport and crossing the border.

For July 4, 2017, Mick Jeffries spirits himself into Hot Water Cornbread to tell Rona and our listeners how to put sparkles in the eyes of friends with well made—and homemade—cocktails. He has thought about, tasted, and learned a great deal about cocktails as part of good living. Learn the best cocktail to make at home. Find out just how crucial the tonic is in the G&T. Be inspired to use your interesting glasses for cocktail occasions at home. Enjoy Mick!

For July 4, 2017, Mick Jeffries spirits himself into Hot Water Cornbread to tell Rona and our listeners how to put sparkles in the eyes of friends with well made—and homemade—cocktails. He has thought about, tasted, and learned a great deal about cocktails as part of good living. Learn the best cocktail to make at home. Find out just how crucial the tonic is in the G&T. Be inspired to use your interesting glasses for cocktail occasions at home. Enjoy Mick!

Dr. John van Willigen, author and practicing anthropologist, emeritus professor of anthropology at UK, talks with Rona about ways food and anthropology intrigue him. He grew up in Wisconsin, eating what he later realized we might now call "ethnic food," from his family's Dutch heritage: split pea soup for pretzel cookie. Later he studied what happened when Kikkoman established soy sauce production in rural Wisconsin, then moved to Arizona and did community organizing among the Papago Tribe of Arizona (now the Tohono O’Odham Nation). John has done field work in in India, rural Kentucky, and Indonesia. He is the author of principal college texts in Applied Anthropology and rapid research, along with a book about Kentucky farm life from 1920-1950, and one about Kentucky's community cookbooks as cues to our history, culture and foodways.