- Is Soft Jazz the Secret to Great Goat Cheese?
- Table-to-Farm Dining
- Vertical Farms of the Future
- Wannabe Cheesemaker’s Dream Vacation
- Day 1: Dinner at McCrady's
- Menu-Free Restaurants
- Day 2: Pigs & Produce at Thackeray Farms
- The Alice Waters of 1938
- Day 2: Crabbing with Fred Dockery
- The Brief, Wondrous Strawberry Season
© Planet Green
Josh Kilmer-Purcell and Brent Ridge are The Beekman Boys.
I'm a fanatic for The Fabulous Beekman Boys (look for a feature on them in the August issue of F&W) and am super-excited for tonight's season finale at 10 pm ET on Planet Green. Just two seasons ago the duo made their TV debut as a couple of professional Manhattanites-turned-goat-farmers and already they've become an inspiration for anyone (including me) who has ever dreamed of leaving the big city for the simple life. Although if you ask me — it's really not so simple!
I reached out to the Boys — aka Josh Kilmer-Purcell and Brent Ridge — who shared a few thoughts about season two and their future plans. Here are the highlights:
What's your favorite moment from season two?
We loved the barn-raising episode, "Food and Whine." It showed how wonderful the community of Sharon Springs, New York really is.
What is your most memorable meal from season two?
[BRENT] It had to be when we first started working on our forthcoming book, The Beekman 1802 Heirloom Recipe Cookbook, and Josh was trying to convince me that we needed a recipe involving eggplant. Personally I have never found a recipe that I liked that used eggplant as a main ingredient, though Josh did end up sneaking one into the book.
If you had to summarize this past season in one sentence, what would you say?
A million dollars is just not what it used to be.
What is the most significant lesson that you learned during season two?
That dreams sometimes do come true, but more often than not it takes longer than you would like.
What are you most excited for in the upcoming year?
In the fall and through the holiday season (when things on the farm start to slow down), we'll get to tour around the country with our cookbook and hopefully learn about a lot of regional heirloom recipes (every family has at least one).