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]
Text 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]
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]
American 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]
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 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]
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 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 Jacob Hill/Farm to Fork Whole wheat, all-natural, organic! A quick look at any grocery store will yield countless claims regarding the ingredients of a food item, its health value, as well as the conditions under which it was produced. But how many of these claims are regulated by the FDA and USDA and to [Read More]
By Kaylee Acres for Farm to Fork The Spring 2010 Fleischaker-Greene Scholars went on its second field trip Feb. 12 to one of the largest dairy farms in Kentucky – the Robey Farm Dairy Barn. Robey Farms Dairy Barn from Fleischaker-Greene Scholars on Vimeo.
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