Maggie and Lindsey travel to the Berea College Farm to learn how they are building the next generation of farmers. They tour the farm's livestock and horticulture areas. At the Berea College Farm Store, they see farmto-table practices put into action. In the kitchen, they prepare a fall slaw to top bratwursts from the Farm Store. For the main course, chicken thighs with creamed greens and a honey nut squash.