University of Kentucky College of Agriculture

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Heal the land, heal the nation

UK Landscape Architecture senior, Cameron Stone, plants a tree seedling on the land where Flight 93 crashed on 9/11. SHANKSVILLE, Pa. (April 30, 2012) Kentucky now has roots in Pennsylvania. On a blustery Saturday in late April, with rain pressing in from the western horizon, representatives of the University of Kentucky College of Agriculture joined 150 volunteers in planting thousands of tree seedlings in the highlands of southwestern Pennsylvania.
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First Friday: March Recap

A big thank you to Richard McAlister from Marksbury Farm Market for doing such an enlightening talk. Marksbury is working hand-in-hand with local producers to provide USDA inspected processing for pastured beef, poultry, and pork. Who's benefitting from this collaboration?  Everyone -- school systems, restaurants, markets, consumers and farmers.  And another big thank you to Chef Bob Perry -- and his sous chef Dr. Lee Meyer -- for a superb breakfast. Much of what went into the Eggs Florentine was generously donated by Marksbury. We had a great crowd, with an almost even balance between faculty, staff, students, farmers and nonfarmers. There's always a lot of good energy in the room, stimulated by great food and fascinating discussions.


Marshall County poultry farmers find new use for chicken litter

Fresh, clean compost from chicken litterBENTON, Ky., (March 12, 2012) – Chickens produce a lot of poop. In fact, poultry farmers struggle to find ways to dispose of or reuse chicken litter in a way that’s friendly to the environment. In Marshall County, two poultry farmers are using the litter in an innovative way that not only is environmentally sensitive but is making them a little money on the side.

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First Friday: February Recap

What a great crowd we had to welcome us  back from our January hiatus.  More than 80 people came to indulge themselves in Chef Bob Perry's mushroom and kale omelets. Deborah Hill, forestry professor,  discussed myriad ways to put your woodlands to good use and maybe add to the family trove at the same time. From mushrooms to maple syrup and much, much more, Deborah's presentation was the bees knees (oh yes, she talked about honey production, too). 



First Friday: December recap

What an interesting and productive gathering we had on Dec. 2. Thanks, as usual, to Chef Bob Perry for a scrumptious breakfast. Omelets with locally produced eggs, country ham and arugula, beautiful sliced tomatoes from South Farm -- who would think we could eat juicy, flavorful homegrown tomatoes in December!  Well, those South Farm folks sure know how to do it.  And then our usual local jams and honey and fair trade coffee.  Good stuff.  Now, aren't you sorry you missed it?

Actually, very few did miss it.  We had a good crowd of nearly 60 people, all of whom eagerly jumped into the discussion that followed Dr. Janet Mullins' interesting and informative talk, "Rural Food Deserts: Become Part of the Solution."  There was a lot of expertise in that room and a great many fabulous ideas were floated. Who knows?  Maybe a project or two will emerge.


 

Doug Slaymaker

First Friday: November recap

For a podcast of the presentation click here

Many, many thanks to Drs. Jeff Rice (UK Department of Writing, Rhetoric, and Digital Media), Doug Slaymaker (UK Department of Modern and Classical Languages, Literatures, and Cultures) and Ann Kingsolver (UK Appalachian Center) for their wonderful presentations this month. They provided interesting insights, both personal and professional, about the culture surrounding our food system and sustainability.  Dr. Keiko Tanaka (Dept. of Community and Leadership Development and Dept. of Sociology) led a thought-provoking discussion after the presentations, resulting in one of the things First Friday does best -- getting town-and-gown conversations flowing. Thanks, as usual, to Chef Bob Perry and his sous chef , Logan Yopp, a hospitality management major in the College of Agriculture, for a scrumptious breakfast. Local eggs, greens, grits and biscuits -- now that's a hearty meal!

 

 

 

 

New Report: Local foods are working for the nation

The market for local food is growing. Large, small and midsized farms are all tapping into it. Even better, new data suggest that these producers are employing more workers than they would be if they weren’t selling into local and regional markets.

Those are just a few of the take-home messages from a new report out last week by USDA’s Economic Research Service (ERS).

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New Web page links Kentuckians to local foods

LOUISVILLE, Ky., (Oct 13, 2011) Dean Smith at ASHAIn an effort to provide more opportunities for consumers to access local foods, Kentucky first lady Jane Beshear and University of Kentucky College of Agriculture Dean Scott Smith unveiled the Kentucky and Local Food Resources Web page today at the American School Health Association meeting in Louisville.

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Use Cover Crops, Manure for Best Soil Quality

Lab incubationLEXINGTON, Ky., (Aug. 11, 2011) – Producers looking to build soil structure, and ultimately, soil quality through the use of organic amendment inputs may find success with cover crops or manure, according to the results of a University of Kentucky study.

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Sustainable agriculture education growing with input
Elmwood Stock Farm -- SAEA tourLEXINGTON, Ky., (Aug. 10, 2011)  Approximately 200 educators and students from as far away as Hawaii and Norway gathered in Lexington recently to exchange ideas and methods on sustainable agriculture academic programs in universities and colleges. The University of Kentucky College of Agriculture and the Virginia Tech College of Agriculture and Life Sciences co-hosted the fourth Sustainable Agriculture Education Association Conference.

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A recipe for success: UK Ag, KDA team up behind local foods

Plate it Up! logoLEXINGTON, Ky., (Aug. 10, 2011) Whether it’s spring, summer, fall or winter, Kentuckians can “Plate It Up” with delicious recipes containing local products. That’s the message UK Cooperative Extension Service and Kentucky Department of Agriculture hope to spread to consumers with “Plate It Up, Kentucky Proud” through ever evolving, tasty recipes. Read More

 

 

 

 

 

Become a FoodCorps Service Member!
 
FoodCorps, a new national service program designed to reverse childhood obesity while cultivating a new generation of farmers and public health leaders, is now accepting applications from potential Service Members.
 
FoodCorps Service Members will spend a year of paid public service building and tending school gardens, developing Farm to School programs and conducting hands-on nutrition education in communities of need.
 
Click here to learn more and apply to be a FoodCorps Service Member.
 

A glimpse at sustainable ag. in Kentucky

UK organic research farmEach year, Kentucky actively participates in the So. Sustainable Agriculture Working Group's annual conference. During that conference the Kentucky Sustainable Agriculture networking meeting gave a glimpse into some of the sustainable agriculture activities going on in the state. We encourage you to read over the summary of the meeting to learn more about activities in Kentucky.

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