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]
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]
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]
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]
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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