Kentucky Food - From Farm to Plate
When consumers buy local food, their purchases support our Kentucky farmers and businesses and helps Kentucky's economy grow.
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.
Will and Maggie Bowling are the future of Kentucky Agriculture. They are also the present. The two biology graduates are using their educations, hands-on experience, and participation in the Kentucky Agricultural Leadership Program (KALP) to bring locally-grown and produced food to Clay and surrounding counties.
From ice cream and summer sausage to jams, jellies, popcorn, and more, an increasing array of local, Kentucky-produced foods are making their way into mainstream retailers, thanks to the support of the Kentucky Proud marketing program.
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.
A feature with Churchill Downs Executive Chef, Dave Danielson, who in seven years at the track has seen tremendous growth in its use of Kentucky Proud and locally grown produce and value added products. He says there are more products out there, farmers and distributors are making connections for sales, and the track is working hard to buy even more local products.
Three chefs have begun work with Kentucky schools in the Kentucky Department of Agriculture’s Chefs in Schools program.
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.
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.
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.
Feldhaus 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.
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.
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.