So many Kentucky cattle, so few Kentucky steaks

By Amanda Loviza/Farm to Fork Kentucky is the biggest beef cattle producer east of the Mississippi River, raising 800,000 head of cattle each year. But the odds of finding a steak that is 100 percent Kentuckian—born, raised, slaughtered and processed in the state—are slim. Only four percent of the beef consumed in Kentucky was actually [Read More]

Healthy Food with No Budget

By 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]

Cotton bolls and suicide

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.

The Value-Adding Initiative

By Regina Durkan/Farm to Fork In recent years, farmers have been seeking ever more ways to increase income to their farms. Farmers who used to “just farm” now process, distribute and sell goods and hold tourist events at their establishments. According to Carl Chaney, owner of Chaney’s Dairy Barn in Bowling Green, Ky., it’s becoming [Read More]

Backyard Farmer

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]

Beef from Pasture to Plate

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]

The SKy Farmers Market Opens to an Eager Crowd

By Drew Mitchell/Farm to Fork

Shoppers eagerly flocked to buy produce, herbs, cut flowers, cheeses, crafts, organic pasta sauce, and even composted manure early Saturday morning as the Southern Kentucky Regional Farmers Market opened for the season.

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]