Prestonsburg’s Dairy Cheer, Lexington’s New Ouita Restaurant, Uber Ice Cream, A Lot About Chicken, Has Beemageddon Been Avoided? & More! In the Weekly Miscellany
A new local food oriented restaurant from Chef Ouita Michel is slated to open at Lexington’s new The Summit shopping development on the corner of Nicholasville Road and Man O’War Blvd: “The restaurant will have a full restaurant and bar, and pie and bakery cases. Michel also said it will have corn bread, Weisenberger Mill hushpuppies, catfish and local greens. ‘It won’t be fine dining, but we’ll call it nice dining,’ Michel said.”
Today (July 24) Uber + Capital One Card = Free Graeter’s Ice Cream in Louisville and Lexington (Cincinnati and Nashville, too) .
Speaking of ice cream, The Courier-Journal wants you to vote for your favorite Louisville ice cream (if you can stand the CJ’s increasingly annoying web interface).
Kentucky Congressman Thomas Massie is co-sponsoring the PRIME Act: “The PRIME Act would give states the option of passing laws to allow the sale of custom slaughtered and processed meat in intrastate commerce direct to the consumer as well as to venues such as restaurants, hotels, or grocery stores that deal directly with consumers.” (h/t Chef Bob Perry)
Nikki Bradley reports on Prestonsburg’s Dairy Cheer.
The Ancient City Where People Decided to Eat Chicken
Bring on the Lamb Ham: “[David] Shields says George Washington and Thomas Jefferson were known to serve lamb ham at breakfast and, for TJ, in the evening with his beloved Madeira wine at Monticello.”
Has Beemageddon been avoided? “The 2014 numbers, which came out earlier this year, show that the number of managed colonies — that is, commercial honey-producing bee colonies managed by human beekeepers — is now the highest it’s been in 20 years.”
Ashlie Stevens reports on the return of bourbon to Bourbon County after 96 years.
How Food Becomes an Heirloom: “So the concept of an heirloom becomes possible only in the context of the loss of actual heirloom varieties, of increased urbanization and industrialization as fewer people grow their own food, or at least know the people who grow their food.” (h/t Fiona Young-Brown).
Southern Living’s Robert Moss gives a primer on barbecue pits.
Anthony Bourdain’s favorite thing to order from…KFC?
The Great Flush of 2015: Why are Kentucky trees growing suddenly in mid-summer?
The Eat Kentucky featured photo is my father’s rhubarb cobbler made from a local rhubarb variety he says can be traced back a hundred years.