Girl meets farm

Girl meets farm DEFAULT

girl meets farm!

Ok! I want to tell you more about Girl Meets Farm! I have been sooo tickled by your support and excitement for this show, and that has made me even more excited and also a little bit more nervous because now that I know you know about it, it feels more real. For a long time I only talked about it with Eggboy and my family and it was just one of those things where if it happened, cool!! awesome! lightning bolt emoji!, if it didn’t happen, well then it wasn’t meant to be and it would be tossed into the bag of other things that weren’t meant to be, like my fancy cotton candy concept and raising a pet pig. 

When Molly on the Range came out two Octobers ago, I went to New York for the launch and my agent Jonah told me that the Food Network would like to have a meeting. My first thought was Sweet! We can have lunch at Dizengoff!!! It had just opened in Chelsea Market, right below the Food Network offices. And the meeting was so fun! Everyone was really nice and cool, we talked about food and at some point Back to the Future came up for some reason. (Any conversation with Back to the Future involved is the best conversation.) And then a few months later, the Network sent a production company out to shoot some scenes of me cooking and going around about town. Just like my first date with Eggboy, I honestly had no idea what the rating of this was on a scale from very casual hang to very official date, but I cooked some hotdish and cookie salad and had a great time. Josh, the producer, was basically every guy I went to summer camp with combined so we got along well!

Then a few months later Jonah very casually mentioned that the Network would like to shoot a pilot. And I thought, that’s fun! After a few months of working through details, Josh came back to the farm along with a crew of about 25 people, including camera people, sound people, a showrunner, lighting people, a culinary team, an art director, a hair and makeup artist, and production assistants. 

We filmed a delicious menu with flavors that are staples in my life and on my blog: Shakshuka, everything bagel grilled cheese, pistachio pop-tarts, a few sides... I felt great about it and I felt like myself. And I loved working with the crew, everyone was so cool! I introduced them to cheesy pickles at the Toasted Frog and the Happy Pig nachos at Rhombus Guys. We filmed during Hanukkah and because the arrival of the production crew pretty much quadrupled the amount of Jews in East Grand Forks, we lit candles together and it was the best. One thing that Eggboy and I learned was that because our house became a set, with cameras, lights, ingredients, and utensils set up in very specific places, and our couch and dining table out of commission, we couldn’t really use it for actually having dinner at night. The only thing we “cooked” that week was a couple of tater tots as honorary first-night-of-Hanukkah latkes. The rest of the time we went out to eat or brought takeout to the Eggparents' house and just plopped on their couch. 

I was sooo sad at the end of the week when everyone left, it was like the last day of camp. Luckily it was right before the holidays though, so I had parties and Arizona to look forward to.

For the next couple of months, we all had a March premiere date in mind. I kept a few weeks of my calendar in March flexible so that I could have freakout time. I also kept a microphone nearby because every so often Josh, who was editing the pilot, would ask me to record voiceover lines, like anything that I didn’t say clearly while we were filming or anything that I needed to say with a different inflection, things like that. At some point in early March, Josh called and I thought ughgggghghghghg, he’s gonna ask me to mail the microphone back, I don’t want to go to the post office today, so I almost didn’t pick up. But then I did and it was a good thing because he was calling to deliver the news that the Network decided to order six more episodes!!! We were to film the remainder of season one immediately and then air the whole season this summer. Yay! I texted Eggboy and then we ate celebratory cheesy pickles.

The showrunner, Jen, and I got right to work planning a menu that pulled from all of my favorite sources of inspiration: my Jewish and Chinese heritage, the upper Midwest, the farm, New York, and sprinkles. We put together themes that included family and friends and pretty much all of my favorite foods. If there is one thing that I feel particularly excited about with Girl Meets Farm, it’s the menu. Followed closely by my apron wardrobe. 

In mid-April, right after our last big snow storm, the crew came back and set up camp for a little over two weeks so that we could film six more episodes. The crew kept telling Eggboy and me that we were going to get so sick of them by the end of the shoot but nope, we love them and miss them. We ate lunch with them every day in Eggboy’s workshop, where the crew had set up work stations and a huge table of snacks. And at the end of the shoot, we had a wrap party at the Blue Moose and it was just like the last day of camp all over again!! 

The next day I went back to working on recipes for my blog. That’s it! Now we wait until June 24th when it premieres, right after Pioneer Woman. I’ll be in Amsterdam for Rob’s bachelor party. 🙈 

Over these next few weeks, I’m going to show you behind the scenes tidbits! And I’ll also soon have the answer to the questions of if/how you can watch if you don’t have cable or live in another country. More soon!!!! Don’t forget to set your alarms for June 24th at 11am eastern/10am central/11am pacific


Photos by Chantell and Brett!!!


Molly Yeh’s casually progressive "Girl Meets Farm" is a multicultural Cottagecore fantasy

Many are not convinced that the crunchy snap pea popcorn salad is as good as advertised on Molly Yeh's Food Network series "Girl Meets Farm." While Yeh's cheerful manner is typically infectious, her approving grin as she tasted her popcorn salad may have come across to the Internet as something more akin to a grimace. 

While I'm theoretically not a fan of mayo-slathered popcorn and vegetables, I do believe that popcorn salad is a side dish enjoyed by people, even if it never catches in the mainstream. Overwhelmingly, the Facebook comments section reads "I'm from the Midwest and I've never heard of this abomination." But that's the beauty of showcasing hyper-regional dishes, "classic Midwestern dishes that you would often find in a church-basement potluck," as described by Yeh. Midwestern food isn't a monolith, and there are many appetizing dishes still left undiscovered because they haven't found a place in the commercialized mainstream.

Once you get past the unauthorized use of popcorn and acknowledge it as an acceptable substitute for croutons, popcorn salad is not a poorly constructed recipe. It's relatively balanced. The sharpness of the mustard, vinegar, and vinegar are meant to combat the creaminess of mayo. Snap peas and celery offer crunch in place of popcorn.

Though it has become a point of unlikely controversy, popcorn salad is classic Molly Yeh and representative of a well-intentioned curiosity towards the culinary offerings of the rural Midwest. Although "Midwestern" cooking has come to be codified as "white people food," Yeh manages to contextualize regional recipes, creating and remixing the dishes of her new hometown with the attention that one would typically give a foreign cuisine. Within the stylized safe space of food media, "Girl Meets Farm" presents a surprisingly novel story of belonging: a Chinese-Jewish city girl percussionist existing comfortably as a person of difference on a North Dakota farm.  

The casually progressive nature of the show is not a coincidence. Yeh and her show's team are careful to avoid spinning a narrative about a young woman domesticated by her husband and life on the farm or saddled with the burden of introducing her "provincial" in-laws to "exotic" foods from her culture. 

If anything, the time away from urban life allowed Yeh to invest in herself and her creative projects. She may be considered one of the pre-cottagecore trendsetters back when it was called "New Domesticity," as coined by Emily Matchar. The homesteaders of the 2010s didn't end up at the farm out of a sense of motherly or wifely obligation, but rather to follow a yearning for a rustic lifestyle that included labor-intensive domestic work like baking, sewing, or tending to chickens. Within the context of third-wave feminism, followers of New Domesticity viewed their labor as valuable and less oppressive than traditional urban white-collar work, and they blogged about it in a way that emphasized their own empowerment. 

To that end, being around rural Midwesterners encourages Yeh's sense of culinary adventure and presents an opportunity for a cultural exchange. She gains access to recipes like cookie salad, hotdish, and lefse (Norwegian flatbread) that one would only know by cultivating social connections. This idea of coming to understand people by understanding their food presents Midwestern food as being part of a larger culture and tradition. In fact, their dishes reflect an inventiveness when there is little access to fresh vegetables during the winter or "nonstandard" ingredients. 

Her desire to do right by local culture is part of what makes lefse-making so stressful, as described in her book "Molly on the Range." "Making lefse, if it's not in your blood, takes time, practice, online tutorial videos, emergency trips to the store for a new skillet, frantic calls to your great-aunt-in-law Ethel, and a long wooden stick. Talk about a way to make a girl question whether or not she belongs in her new town." Instead of feeling limited to only foods that reflect her own background and ethnicity, her takeaway from the experience is that lefse-making is a community effort that "should also include a team of people, not just your sad frustrated self." 

The recipes of "Girl Meets Farm" pull from the American public domain (such as funfetti cake), the Midwest, and Yeh's Chinese and Jewish heritage. Her recipes tend to play it safe, possibly in order to appeal to her family, neighbors, and the Food Network audience. But given that "Girl Meets Farm" is fundamentally rooted in organic experimentation, Vox's Emily Vanderwerff points out an implicit conflict present in Yeh's show model. This boils down to "whether this will be the week her mother-in-law finally exclaims, 'My god! I love tahini!'" 

Despite this possible tension, her friends and family are captured performatively enjoying her creations. While this scene is typical for Food Network shows, this ending avoids a popular Asian-American media narrative where ethnic foods are presented a source of embarrassment and alienation, a source of stress for the only person without a PB&J in the lunchroom. On "Girl Meets Farm," however, it's assumed that the audience will enjoy new foods without coaxing, especially since they're often a twist on the familiar. This hanging tahini question may have less to do with Yeh's ethnicity and seems more related to the urban/rural divide. People need time to adjust to unfamiliar foods, and the novelty of Yeh's recipes contrast with the traditional attitude on a farm that food is mostly a functional source of nutrients.  

Author and activist bell hooks wrote, "Within commodity culture, ethnicity becomes spice, seasoning that can liven up the dull dish that is mainstream white culture." But when Yeh incorporates Middle Eastern influences in traditional comfort foods, it doesn't come across as calculated like that of fusion restaurants experimenting in "LEGO cookery" that pander to demographics willing to overpay.  

When it comes to fusion food, Yeh quite literally empathizes with her own creation. In her cookbook, she identifies closely with scallion pancake challah, referring to it as herself in "bread form": a combination of her "comfort bread" and "guilty pleasure." She originally developed the recipe for an article on a Jewish site where her assignment was to explain what it's like to be Chinese and Jewish. The recipe serves as a thought exercise and a representation of herself, suggesting that she finds her own sense of identity through food. The precedent for "Chinese-Jewish-American" culture exists visibly in few other areas, so it's encouraging to watch her and her family forge their own definitions.

Having grown up in a multicultural household, Yeh embodies a wish to coalesce the different influences within her identity. Recipe development comes from an ability to recognize universality amongst different cuisines and experiment with flavors and concepts rooted in the lived experience as opposed to pure calculation. 

Despite what may sound like a tension-laden concept, "Girl Meets Farm" takes a straightforwardly cheerful attitude towards trying and making new things. While the show plays with identity through food, "Girl Meets Farm" belongs in the food media world, where this exploration can exist outside of identity politics' baggage. When the center of attention is food to be shared with others, there is not a lot of room for conflict beyond anticipating and keeping an eye on potential technical snags such as making sure that the butter is cold for an optimally flaky crust.

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Girl Meets Farm

Girl Meets Farm is an Americancookingtelevisionseries that airs on Food Network, and is presented by cookbookauthorMolly Yeh. The series features Yeh cooking Midwestern farm meals sometimes influenced by her Jewish and Chinese heritage,[3] primarily at her farm on the Minnesota-North Dakota border.[4][5]

Girl Meets Farm officially premiered on June 24, 2018.[1][2] The show was renewed for a third season on March 12, 2019 and will premiere on Sunday, March 31, 2019. [6]


Season 1 (2018)[edit]

Season 2 (2018)[edit]

Season 3 (2019)[edit]

Season 4 (2019)[edit]


  1. ^"New Farm Traditions" was produced as the sixth episode, but it aired as the second episode.


  1. ^ abc"Girl Meets Farm TV Show: News, Videos, Full Episodes and More | TV Guide". TV Guide. CBS Interactive. Retrieved June 29, 2018.
  2. ^ abc"Girl Meets Farm (TV Series 2018– ) - IMDb". Internet Movie Database. Amazon. Retrieved June 29, 2018.
  3. ^Feller, Madison (June 21, 2018). "Food Blogger Molly Yeh Built an Empire on Rainbow Sprinkles. Now She Has Her Own Show". Elle. Hearst Communications. Retrieved June 29, 2018.
  4. ^Gihring, Tim (February 24, 2017). "Molly Yeh's Rise to Celebrity Chef Fame". Minnesota Monthly. Greenspring Media. Retrieved June 29, 2018.
  5. ^Leite, David (October 12, 2016). "From Juilliard to rural Minnesota: Molly Yeh's unlikely culinary path | The Splendid Table". The Splendid Table. American Public Media. Retrieved June 29, 2018.
  6. ^"'Girl Meets Farm' Renewed For Season 3 On Food Network + Premiere Date". RenewCancelTV. Retrieved March 13, 2019.
  7. ^"Episodes | Girl Meets Farm | Food Network". Food Network. Scripps Networks Interactive. Retrieved November 11, 2018.
  8. ^"Episodes | Girl Meets Farm | Food Network". Food Network. Scripps Networks Interactive. Retrieved November 11, 2018.
  9. ^"Episodes | Girl Meets Farm | Food Network". Food Network. Scripps Networks Interactive. Retrieved November 11, 2018.

External links[edit]


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Molly Yeh's Chicken Alfredo Lasagna - Girl Meets Farm - Food Network

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