Lexington’s Big Food Day, Does UK Own ‘Kentucky’, Thankful for Chocolate Chip Cookies, History of Venison, Cheese Is Like Crack, & More! In the Weekly Miscellany
It’s hard to imagine a bigger food day in Lexington than tomorrow, Saturday, October 24.
First up is the annual Kentucky Proud Incredible Food Show. It starts at 9 AM at Lexington Center (at Rupp Arena) with food, seminars, cooking demos, and food. The featured speaker this year is celebrity chef Carla Hall. I will be roaming the aisles sampling the goodies. You can read my roundup of last year’s Incredible Food Show.
After you’re finished stuffing yourse…er, sampling the goods at the Incredible Food Show you can head on over to…
The Feeder’s Cup where there will be–food! There will be dozens of food trucks at Whitaker Bank Ballpark (where the Lexington Legends play) for your sampling pleasure. It sounds like a fantastic event that is done in anticipation of The Breeder’s Cup. Buy your tickets online for $20 or $30 at the door.
Does the University of Kentucky own the word “Kentucky”? According to a letter UK sent to Whitesburg’s Kentucky Mist Distillery they do. So far, there is no comment from the Kentucky Derby, Eastern Kentucky University, Northern Kentucky University, Western Kentucky University, Kentucky State University, or Kentucky Fried Chicken. I might pay money to see a cage match with Colonel Sanders and Eli Capilouto.
Sweetgrass Granola has a sweet new website and video.
Allison Myers is thankful for Louisville’s Please & Thank You’s chocolate chip cookie.
Southern Foodways Alliance gives recaps of the recent SFA Symposium with two short videos. Watch the first below, click here to see the second.
And at SFA Jackson County’s own Lora Smith of Big Switch Farm accepted the SFA’s John Egerton Award on behalf of the Appalachian Food Summit.
Is cheese like crack? Apparently so.
“From the beginning, venison made America.” A brief history of venison, and why you should eat it. (h/t Michael Pendley)
“I have given up expecting that every single one of my line cooks will be able to season correctly or understand heat.” Where are all the chefs?
A Fall Round-Up from Fiona Young-Brown that includes a pawpaw cookbook.
It must be fall. Indian corn from the Lexington Farmer’s Market: