What did you enjoy about season six?

I mean, there was so much to enjoy, but a highlight for me, not just the season six, but the series was taking the roof off of your truck and like going out into the field to find the bison in episode four of this season.

Really just felt like this wild experience.

And I got to appreciate not just what it's like to raise bison, but just the beauty of Kentucky.

Well, listen to that.

Like.

Yeah, that's that's about as loud as it ever gets.

Yeah.

Being around bison was a whole different animal for me.

I thought maybe some of the cattle influences would be there, but bison are real big beasts.

But also these calm, gentle giants.

And really striking.

Yeah.

What about you?

What's your take away from season six?

Oh, I always love visiting the farmers and just experiencing what they had to do to go.

We're hilarious.

I obviously fell in love.

Now I have five of them.

Every season, there's a new animal added to your brood.

I'll take the food home and you'll take your kid home.

Yeah.

The cheese was impeccable.

Yeah.

The gelato, all the products they're making.

It's such a science to it.

Probably because they're scientists.

No, I couldn't agree more.

That was a lot of fun.

The beekeeping, when we had to put on those suits, I just thought that was this funny.

Like, change of scene.

Oh, yeah.

Yeah.

Yeah.

I felt like we were, like, going into some sort of a battle, even though we were both going to be as calm as possible amongst the beehives.

Yeah.

And the bees were so calm.

Yeah.

They were just this beautiful dance of watching.

And then trying to find the Queen was always exciting.

Oh, there she is.

Oh my gosh.

Yeah, that's how.

You're always so much more calm, though, in those moments that I like you genuinely, I sense your calm.

And I'm like, Maggie's calm.

I can be calm.

This is fine.

The kitchen recipe that I remember most is definitely that fried chicken and waffles.

Yeah, that one was fun.

That one was fun.

Right, honey?

It's so.

Yummy.

There's always a lot of fun, like, sort of challenges and, like, ways to get recipes just so.

And it's always so much fun to feed everyone.

Oh, boy.

I know.

Oh, yeah.

That's the stuff.

Cheers.

Cheers.

It's hard to pick a favorite recipe in particular.

It was really fun cooking a whole fish that we got from the tilapia from food chain.

I think I appreciate that because it's a really economical way to cook a fish that can feel intimidating, but is actually far easier than, like making fish and chips and frying a fish.

And it's really good.

It keeps waste down, and it's very much normal in a lot of other cultures.

You can just really get a lot of flavor and a lot of bang for your buck.

When you cook a whole fish.

The cream greens was a nice, like, nostalgic feel for me.

I hadn't had green greens in a really long time, and it just reminded me of my Kentucky route.

I really, really like the greens, but I'm making them home all the time, so I was really excited to share that one with you today.

I really love the farmer in the food.

It started as like such a small dream.

Yeah, and now we get to do what we love.

It's a pinch me moment.

Every single season is such.

A pinch me moment.

It's been such learning.

So we've worked with so many wonderful people, Katie.

And, Yeah, I'm just really proud of the entire series.

And I'm really excited to share season six with everybody.

The farmer and the foodie.

New season.

Saturday, March 21st at three 3230 central on Wkyt.