Chef Bob Perry, director of the University of Kentucky College of Agriculture Food Systems Initiative, makes a delicious four-course dinner with more than 20 Kentucky products. Bob and Judy Peak channel their passion for bluebirds into volunteer work for the Land Between the Lakes Association. And craftsman Eric Scholtens sees potential furniture in tree limbs. A 2008 KET production hosted by Dave Shuffett.
Copyright © 2008 KET
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