Autumn Olive Farms Tour and Lunch at Fire, Flour & Fork
b'Kat Johnson kicks off Fire, Flour & Fork with a trip to Autumn Olive Farms in the Shenandoah Valley for a \\u201cPig Safari\\u201d and picturesque lunch. Clay and Linda Trainum raise heritage breed pigs on their family farm. After starting with Ossabaw pigs, Clay realized he could cross-breed them with Berkshires to create a chef\\u2019s ideal pork. They dubbed this new breed the \\u2018Berkabaw,\\u2019 and guests on the outing got to see some of these animals up-close-and-personal.\\n\\nLunch on the farm was prepared by a team of chefs, with each dish incorporating AOF pork, and wines pairings were provided by Ox-Eye Vineyards.\\n\\nKat quickly caught up with Clay Trainum, Chef Ian Boden, and Vintner John Kiers about this special afternoon.'