By Colleen Stewart/Farm to Fork Farmer Suicides India from Fleischaker-Greene Scholars on Vimeo. ADILABAD, INDIA –Bojanna came home one day after farming his 10-acre field of cotton, had chai on the front step of his two-room house, and drank a bottle of the pesticide that failed to save his crops, throwing the bottle against the [Read More]
Lunch Debate Moves from Cafeterias to Congress
Cheetos and ginger ale were not what Colorado schoolteacher Mendy Heaps thought her students should be eating for lunch, so she started selling fresh fruit out of an overhead projector cart. Kids, parents and teachers loved it, but the principal put a stop to it.
By Regina Durkan/Farm to Fork Wes Berry is an English professor at Western Kentucky University who is moving away from big corporations for his food. But instead of just buying his food from local farmers, Berry has decided to become a farmer himself, albeit on a small scale. Within the last two years, he’s started [Read More]
By Celeste Laurent/Farm to Fork Kentucky is home to 38,000 beef farmers and more cattle than any other state east of the Mississippi River. Growing up on a family beef cattle farm, I know first-hand that Kentucky farmers play an integral part in producing American beef. This process is much more complex than people often [Read More]
A Look into Kentucky Goat Farming
Story and Photos by J.P. Mayer/Farm to Fork A visitor to Triple E Boer Goats in Roundhill, Ky. will be greeted by a cacophony of sound mixed with the calls of dogs, roosters, and goats. Kentucky, a state that has long been a leading producer of tobacco in the United States, is now moving away [Read More]
How “Kentucky Proud” is the Bowling Green Food Industry?
By Amanda Loviza/Farm to Fork The “locavore” movement is sweeping the nation. Many consumers are turning away from Mexican tomatoes and Peruvian asparagus, and instead they are going to farmers’ markets and searching the grocery aisles for food made closer to home. In Kentucky, the Department of Agriculture has developed the Kentucky Proud program in [Read More]
Story and Photos by Colleen Stewart/Farm to Fork A steaming plate of vegetarian strata–spinach, mushroom and artichoke hearts with cheese baked in homemade bread–is the special today. The spinach was grown in Bowling Green soil and served at Greener Groundz Café– local food, from garden to plate. It sprouted in November as one of the many [Read More]
By Sam Oldenburg/Farm to Fork At 5:30 in the morning she’s waiting for the milkman. At 7:30 she gets the daily hug from Brandon. When 8:30 comes, she’s tallying lunch counts. It’s time to serve the main meal at 11 a.m. At 2 p.m. she leaves, coming back to repeat the process the next day. [Read More]
By Amanda Loviza and Sara Shipley Hiles The Farm to Fork class completed its round of field trips at Paul and Alison Wiediger’s 84 acre Au Naturel Farm in Smith’s Grove, Ky. Alison Wiediger bought the farm in 1989, and worked to reverse the erosive effects of the previous conventional farmer. In 1991, Au Naturel [Read More]
A Visit to Robey Farms Dairy Barn
Stepping out of the car at Robey Farms Dairy Barn in Adairville, Ky., our nostrils filled with the smell of hay, manure and crisp winter air. Birds were scattered across the snow-covered fields and the tops of the red barns.
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Healthy Food with No BudgetBy Drew Mitchell/Farm to Fork Barbara Banton, a long-time resident of Bowling Green, Ky., lost her job when she had a stroke at work. Recovering from the traumatic event was especially hard for Banton because she is a diabetic. Banton needed healthy food to recover, but she could barely afford to eat at all. For [Read More] |
An Elementary LunchBy Sam Oldenburg/Farm to Fork At 5:30 in the morning she’s waiting for the milkman. At 7:30 she gets the daily hug from Brandon. When 8:30 comes, she’s tallying lunch counts. It’s time to serve the main meal at 11 a.m. At 2 p.m. she leaves, coming back to repeat the process the next day. [Read More] |
What now Washington?Drew Mitchell/Farm to Fork A legislative op-ed. In a time where outbreaks of the fatal and disgusting E. coli bacteria are as common as peanut butter and jelly sandwiches, hold the salmonella, please, the District of Columbia and its 100 part-time residents, members of the 111th Senate of the United States of America, should be [Read More] |
Agriculture Across the WorldText and research by Amanda Loviza/Farm to Fork Graphic by Jacob Hill/Farm to Fork Click on the countries above to learn more. Agriculture is one industry that affects everyone on the planet. Everyone has to eat. Today, agriculture across the world is shaped by many forces, from technological advances and government programs to environmental concerns [Read More] |
American Farmland: A Disappearing ResourceAmerican Farmland: A Disappearing Resource. from Jacob Hill on Vimeo. By Jacob Hill/Farm to Fork “I’d rather see corn growing than houses,” said Bowling Green farmer Frank Stagner when asked for his opinion on the housing developments surrounding his property. Stagner, 81, has been farming in the area for the majority of his life. In [Read More] |
Lunch Debate Moves from Cafeterias to CongressCheetos and ginger ale were not what Colorado schoolteacher Mendy Heaps thought her students should be eating for lunch, so she started selling fresh fruit out of an overhead projector cart. Kids, parents and teachers loved it, but the principal put a stop to it. |
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