The state of the dairy industry is fragile, if not grim. After years of selling milk at prices below production cost, hundreds of family farms are selling out, many ending farming legacies going back for generations.
But not Mattingly Farms in Austin KY.
In the midst of a struggling industry, Mattingly Farms is growing thanks to a key decision made by Kenny Mattingly back in 1991. The decision to make cheese.
In this episode, Andy and Kenny of Kenny’s Farmhouse Cheese and Mattingly Farms, discuss how a spark of inspiration from post-communist farms in Holland led to reviving, sustaining, and growing Kenny’s family’s farm by generating demand for his own milk through value-add products.
Full of inspiration and advice for farmers looking to create sustainable futures for their farms, and for chefs interested in partnering with local farmers, Kenny’s journey as an entrepreneurial family farmer will not disappoint.
Learn more about Kenny’s Farmhouse Cheese and the 26 different types of cheese they offer chefs and consumers online at kennyscheese.com and follow them on social media at @Kennyscheese and @MattinglyFarmsky.
Follow Eat Y'all on social media at @letseatyall, or connect with us at our website, at www.eatyall.com.
67 - Chef Trace Tedde-Vega
66 - Federico Fernandez from Bianca Restaurant in Los Angeles
65 - Lew Childre from Double D Oysters
64 - Bales Farms - A 6th Generation Family Farm
63 - South of the Border: Talking Latin American Cuisine With Chef Dunia Borga in Mexico
62 - EATYALL ENCORE: Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY
61 - EATYALL Encore: India Trade Mission
60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis
59 - EATYALL Encore: Two Brooks Rice
58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman
57 - Chefs Jim Thomson and Patrick Horn Talk About Seafood Memories and Being Chefs During a Pandemic | Live from EATYALL Chef Camp with Andy Chapman
56 - The Andy Griffith of the South Alabama Waters: Colonel Scott Bannon / Marine Resources Division Director, The Alabama Department of Conservation and Natural Resources | Live from EATYALL Chef Cam
55 - Fresh Out of the Water - Oyster Farming with Joe Ingraham from Admiral Shellfish Live from EATYALL CHEF CAMP with Andy Chapman
54 - What Does it Take to Grow a Jar of Peanut Butter?
53 - We’re Going Nuts for Peanuts in Georgia with Chef Michael Marshall
52 - Why Veal is Relevant Right Now with Chef Marcus Daniel and Steve Anderson
51 - What’s the Veal Industry Really Like with Chef Marcus Daniel
50 - Grass Fed Beef Done Right with Amy & David Bachman from Bachman Farms in Oklahoma
49 - Sit Down interview with Chef Jason Thompson, Chef Johnny Streetman & Beef Producer Amanda Hall
48 - Amanda Hall from Hallstead Farms Takes Us on a Tour “Around the Farm” on Their Kentucky Beef Farm with Andy Chapman
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Walk-In Talk Podcast
Great Expectations
Grimms’ Fairy Tales
Be My Guest with Ina Garten
Solicited Advice with Alison Roman