Kentucky

S3 E5: The Bluegrass State offers a rich culinary history that rivals that of America’s more well-known food destinations. A few ingredients come to Ed’s mind when he thinks about his adopted state: country ham, sorghum and smoke. Ed visits Nancy Newsom, still making her family’s ham with their century-old recipe, with Southern food historian and Atlanta chef Linton Hopkins. Then it’s off to Owensboro with homegrown chef Ouita Michel to make a dish featuring two more local ingredients: smoke and spoonbill caviar. Yes, caviar from Kentucky. And finally, Ed places Kentucky’s most prized crop — sorghum — on a pedestal and creates a decadent ice cream with the viscous, sweet, earthy amber syrup.