During the month of May, farmers and ranchers across the United States celebrate National Beef Month. A time to highlight the beef industry and the people who make it great.
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Lee County residents are learning low-cost methods they can use to improve their health through gardening. Ted Johnson, a University of Kentucky Cooperative Extension Service agent in the county, installed several raised bed gardens at the extension office. He offers classes to residents throughout the growing season to show them how raised bed gardening is easy, economical and healthy.
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May has finally arrived, and soon we’ll hear the much anticipated pounding of the hooves. The 143rd running of the Kentucky Derby is here! For the fourth year in a row, the smells at the track include the delicious aromas of Churchill Downs Executive Chef David Danielson.
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Three chefs have begun work with Kentucky schools in the Kentucky Department of Agriculture’s Chefs in Schools program.
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New KDA program rewards businesses for offering more Kentucky farm-sourced menu items
Kentucky Proud has unveiled Buy Local, a new program intended to encourage restaurants and other food service businesses to purchase locally produced food products, Agriculture Commissioner Ryan Quarles has announced.
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In a world where many owners list their businesses and products in capital letters to draw attention, Mark Jensen has a different philosophy. It’s no typographical error that middle fork kitchen bar breaks a grammatical rule by preferring its name written entirely in lower-case letters.
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Mike and Toa Green’s business philosophy is to let customer demand dictate their business decisions.
In 2011, the couple, who owned Thai Orchid Café in Lexington, decided on a whim to add a new dessert to the menu of their Kentucky Proud restaurant. Coconut ice cream, popular in Thailand, was added because it pairs well with spicy Thai dishes.
Read MoreFeldhaus reports results on a first-ever Local Food Marketing Practices Survey that provides some telling data for high potential for direct sales of produce and foods. Dave Knopf, director of the regional office of USDA’S National Ag Statistics Service provides details which can have immediate impact for Kentucky farmers.
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Fourth quarter results of the latest Kentucky Farm Bureau Marketbasket Survey indicated a slight decrease in surveyed food prices and marked declines in three of the four quarters of 2016. With the exception of last year’s second quarter, price declines indicated by the survey have been realized over the last two years.
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A feature report with a Kentucky Proud entrepreneur, who retired from state government and who, with a Christmas gift recipe for her special sauce, has turned that hobby into a thriving Kentucky Proud business. Nancy Ward of Ward’s Kentucky Specialties provides details of her growing product line with items now available at Kroger stores and on line.
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The Kentucky Association of Food Banks announced the release of Map the Meal Gap 2016, an annual study by Feeding America that details food insecurity rates in every county and congressional district in the United States. The study reveals that 17 percent of the population in Kentucky is food insecure – 743,310 people, including 222,380 children.
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Some days my enthusiasm for sharing agriculture’s story overflows, and then there are days I just want to stay in bed and pull the covers over my head.
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Kentucky pride coupled with Commonwealth know-how has been a successful recipe for Kenny Mattingly, who began his cheese-making business to ensure the survival of his family’s dairy farm.
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Kentucky may be known for its bourbon, but there’s another adult beverage with deep roots here – wine. In fact, the first commercial vineyard in America was established on the Kentucky River in 1799, and by the mid-19th century, the Commonwealth was the third largest wine-producing state in the country.
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Wheat seed is not very big, but what it helps produce is huge. Kentucky farmers, like the Hunts in Hopkinsville, plant that tiny seed in their fields in mid-to-late October. By June, it has developed into grain that helps fuel economies, create jobs, build corporate partnerships, and most importantly, provide nourishment to countless numbers of people every day in Kentucky and across the nation.
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