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Dana McMahan

Western Kentucky University and Alltech are partnering in a new educational program on brewing and distilling Read more

Education

Food and travel writer Dana McMahan recounts her bourbon-infused experience at the Knob Creek Campout Read more

Featured

The last installment of Kentucky Monthly's series 120 Eats: A Quest to Taste Kentucky’s Best appears in the November issue, in which Dana McMahan takes readers to Red River Rockhouse in Wolfe County. Read more

120 Eats 1 Comments

Some days just make me stop and remember how much I love living in Kentucky. This perfect spring day at Wild Turkey was one of them. Read more

120 Eats

Women who drink whiskey are just women. Who drink whiskey. Read more

120 Eats

Whiskey by the drink sign at Shirley Mae's

Dana McMahan

The seriously satisfying experience of dining at Shirley Mae's in Louisville Read more

120 Eats

Sharing stories about people whose lives are filled with passion and purpose Read more

120 Eats

Fried squirrel recipe

Photo courtesy Brenda Bowling

Who says there's anything wrong with eating squirrel? Read more

120 Eats

Lard crop

Brian McMahan

Perhaps its time for cooking with pig fat to shake off its bad reputation Read more

120 Eats

The ultimate bourbon lovers’ fantasy Read more

Arts & Entertainment

Other places may catch my eye, but you, Bluegrass State, have my heart Read more

120 Eats

Corn fritters

Dana McMahan

This fresh corn recipe produces such stuff that dreams are made on Read more

120 Eats

Bourbon wishes can come true - even when it's not a special occasion! Read more

120 Eats

But is it local?

Dana McMahan

Buy local, but judge not. Read more

120 Eats

Emotions run close to the surface while exploring the faraway kingdom of Cambodia Read more

Places 1 Comments

Traveling like a local is the latest buzzword. But sometimes you just can't beat *being* a local. Read more

120 Eats

True confessions of a Kentuckian in Louisville who (gasp) doesn't care who wins The Game Read more

120 Eats

Julep

Dana McMahan

Cheers to always an enthusiast, never an expert Read more

120 Eats