Blog

The thing I love about gardening is there is always more to grow and more to learn - kind of like life. Sometimes it can seem like values that are important to me like chemical free, farm raised food have reached as many people as they are going to. One of the greatest parts about being a part of Bravo’s Top Chef was seeing a whole new group learn to share the values Foxhollow has held since we first brought cattle on the land. Some of the cast had relationships with farmers back at home, or had tended to gardens...

Top Chef Garden When I heard that I’d be working as the Cast House Gardener for Top Chef I was elated. Not just because I’m proud of our Kentucky farms, but also because my dear friend, Lindsey McClave, and were in the middle of filming the first season of The Farmer and the Foodie. I saw this as a chance to learn what it takes to produce a TV show...from the best in the business! In just a week, and with assistance from an amazing community, I had thriving garden beds and a lush greenhouse ready for the excited "cheftestants"...

“This weedy garden has to be ready for filming in one week? Sure, I can do that..” This spring I had the opportunity to be the gardener for Season 16 of Top Chef. I love the show and was so excited it would be held in my home state! When the Kentucky Department of Tourism put Top Chef’s producers in touch with me I jumped at the chance to be involved. I know Kentucky’s farmers and artisans are the backbone of this community and I couldn’t wait to show off what we had to offer. Little did I know what...

My First Beef Bundle Experience. The first Foxhollow Farm steer we processed was in the fall of 2006. I was in college in Boone, North Carolina at the time. While finishing up my senior year, I was deep in the research and development stage of a business plan to market and sell Foxhollow Farm’s 100% Grassfed Beef. My Mom and I split that first steer among our family with each of us receiving ⅛ of the beef to taste test and share with friends around our dinner tables. I remember asking my dear friend, Liza, to bring the ⅛ beef...