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 Regina Durkan/Farm to Fork Kentucky’s most extensive conservation program can’t be found in a park or wildlife area. It’s scattered across 100,000 acres of farmland. The state is taking part in the national Conservation Reserve Enhancement Program, known as CREP. The U.S. Farm Service Agency’s initiative seeks to retire environmentally sensitive agricultural land in [Read More]
By Celeste Laurent/Farm to Fork All shoppers have their own criteria when it comes to meat selection. Increasingly, consumers are concerned with the treatment of the animal long before processing. Terms like all natural, CAFO, factory farm and organic flood the airwaves and make every trip to the meat counter more confusing than the last. [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]
By Sam Oldenburg/Farm to Fork Joe and Debbie O’Daniel opened up their farm outside of Bowling Green to us on Feb. 19. Joe showed us the vegetables, fruits and herbs growing in his hoop houses, along with his pigs and chickens. Everything raised at the farm is organic except for asparagus, but the farm is [Read More]
By Drew Mitchell/Farm to Fork In the balmy 50-degree weather, the Farm to Fork team paid a visit to Joe O’Daniel of the 116-acre O’Daniel Farms on Friday afternoon. O’Daniel grew up on a farm and began his own in 1991, growing most of his products organically. He is one of the only local growers [Read More]
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.
Despite the rain and biting cold, we prevailed on our field trip to the Western Kentucky University Farm and Expo Center last Friday, gathering inspiration and ideas.
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