Every year, people contract diseases from insects and ticks. These diseases can be life altering, and in some cases, life threatening and life ending. Entomologists in the University of Kentucky College of Agriculture, Food and Environment are working hard to develop innovative ways to control troublesome insects that prey on humans. By Katie Pratt.
Read MoreSpring is in the air, but the improving weather also means a rise in invasive plants species. Invasive plants can have major biological, economical and aesthetic impacts on Kentucky. By Jordan Strickler
Read MoreUniversity of Kentucky soil scientists are leading a project with researchers at the Salk Institute for Biological Studies to find ways to create more vibrant and robust plant root systems. By Katie Pratt
Read MorePlant-based meat alternatives are an emerging industry, growing more than 200% since the beginning of the pandemic. University of Kentucky agricultural economists are studying consumer demand for these products and how it could impact the meat industry, specifically beef. By Katie Pratt
Read MoreAs Barry Alexander drives a tractor across a soybean field on Cundiff Farms, his eyes are on a computer screen that shows his precise location, the speed of the tractor, exactly how much seed is being planted per acre and more. He can watch the screen closely because the tractor uses autosteer to move across the field in a straight line.
Read MoreGene editing is a technology that’s making headlines for the variety of ways it can be used to improve food and benefit the environment. This is an especially exciting time as scientists are seeing their research applied in the field, leading to food that is healthier, better quality and more sustainably produced.
Read MoreDairy farmers strive every day to produce wholesome milk and milk products that your family can feel good about eating. The U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) regulate U.S. milk production, and its guidelines are some of the strictest in the industrialized world. Farmers, processors and government agencies all work together to ensure the milk you drink is safe and of the highest quality.
Read MoreLayne Ellen Harris is a Research Fellow for the Alltech Center for Animal Nutrigenomics & Applied Animal Nutrition in Nicholasville. Her experiments observe how nutrition influences the gene expression of plants and animals, and how the downstream effects of that expression can affect the overall health of the plant or animal.
Read MoreThe beef community has a long-standing commitment to caring for their animals and providing families with the safest, highest-quality beef possible. Beef Quality Assurance (BQA) is a program that trains farmers and ranchers on best practice cattle management techniques to ensure their animals and the environment are cared for within a standard set of guidelines across the U.S. beef industry.
Read MoreWhen Ramel Smooth Bradley (’08) was growing up in the Clinton Hill neighborhood of Brooklyn, New York, he was very aware of the food insecurity surrounding him. His love of basketball equaled his passion for helping his neighbors, and that’s never changed. By Aimee Neilson
Read MoreUniversity of Kentucky agricultural economists are predicting the state’s 2021 agricultural receipts will exceed $6.7 billion. If realized, this will be a new record, surpassing the previous record of $6.5 billion in 2014 and the $5.5 billion average over the past five years. They expect net farm income to approach $2.5 billion, which is the highest since 2013.
Read MoreRebecca Caldbeck is an Asset Technology Intern for Royal DSM Nutritional Products in Winchester, Ky. The facility is a pilot plant that supports both scaling up of new research and development projects as well as improvement of current industrial scale processes.
Read MoreTo gain some insight into the difference between pesticide-free and organic, Best Food Facts reached out to Dr. Paul Vincelli, Extension Professor and Provost’s Distinguished Service Professor, University of Kentucky.
Read MoreSafe food begins with healthy animals and quality care. Animal well-being is our ethical responsibility and it’s a top focus every day on the farm.
Read MoreAs the Executive Director of the Kentucky Pork Producers Association, I work on behalf of all of Kentucky’s pork producing families. I work to ensure that pork production in Kentucky stays successful and sustainable.
Read MoreWhen you hear the words “firewood operation,” you may envision large, desolate sections of land absent of hickory, oak, and maple trees. That’s not the case here. As Reed looks over a tract of land they farmed for firewood in recent years, he bends down to point out oak and maple saplings flourishing on the forest floor.
Read MoreThere has been much attention on how animal agriculture affects the environment, and many in high places are encouraging meat-outs and drastic changes to food production methods. But the agriculture industry is constantly evolving.
Read More“Pollinators are the cornerstone of our environment, as far as I’m concerned,” says Linda Porter, an Inter-County Energy Cooperative consumer-member from Danville, who is the butterfly and pollinator chair for the Garden Club of Kentucky. “If we were to lose them, we would lose many of the fruits and vegetables that we eat, because those plants rely on pollinators.”
Read MoreProtein comes in many forms, with plant-based options now widely available. Some people choose meat for the flavor, texture or nutrition profile, while others are interested in alternatives.
Read MoreWhen asked how he feels about growing chickens on contract for Tyson, Tim Morrison said “I’m lovin’ it,” with a grin. The reason for that grin is apparent when one learns that all the chickens grown on Morrison Farms – and that’s a LOT of chickens – are processed in nearby Obion County, Tennessee, for use in McDonald’s restaurants all over the world.
Read More
