May is almost here, which means backyard gardening, trips to agritourism venues, and farmers’ markets are about to be in full swing! The local, fresh fruits and vegetables we have been waiting for all winter are finally readily available to us. But have you ever wondered where to find it?
Read MoreIn honor of National Agriculture Week, local McDonald’s franchisees, Kentucky Agriculture Commissioner Dr. Ryan Quarles, and local suppliers gathered Wednesday at a Frankfort McDonald’s restaurant to recognize the quality Kentucky ingredients that end up on McDonald’s menu.
Read MoreI ran into a friend tonight while getting dinner, which reminded me that I should post something about fast food.
Read MoreThe myths and misconceptions regarding seed oils seem to be growing every day at this point. These are some of the most prevalent unsubstantiated claims that continue to circulate on social media despite Food Science Babe and many other science communicators’ best efforts to share science-based information time and time again.
Read MoreFamilies can expect to pay record high prices at the grocery store for turkey this upcoming holiday season thanks to the impacts of the bird flu and inflation. American Farm Bureau Federation economists analyzed turkey and egg costs in their latest Market Intel.
Read MorePlant-based meat alternatives are an emerging industry, growing more than 200% since the beginning of the pandemic. University of Kentucky agricultural economists are studying consumer demand for these products and how it could impact the meat industry, specifically beef. By Katie Pratt
Read MoreGene editing is a technology that’s making headlines for the variety of ways it can be used to improve food and benefit the environment. This is an especially exciting time as scientists are seeing their research applied in the field, leading to food that is healthier, better quality and more sustainably produced.
Read MoreDairy farmers strive every day to produce wholesome milk and milk products that your family can feel good about eating. The U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) regulate U.S. milk production, and its guidelines are some of the strictest in the industrialized world. Farmers, processors and government agencies all work together to ensure the milk you drink is safe and of the highest quality.
Read MoreTo gain some insight into the difference between pesticide-free and organic, Best Food Facts reached out to Dr. Paul Vincelli, Extension Professor and Provost’s Distinguished Service Professor, University of Kentucky.
Read MoreThere has been much attention on how animal agriculture affects the environment, and many in high places are encouraging meat-outs and drastic changes to food production methods. But the agriculture industry is constantly evolving.
Read MoreProtein comes in many forms, with plant-based options now widely available. Some people choose meat for the flavor, texture or nutrition profile, while others are interested in alternatives.
Read MoreWhen asked how he feels about growing chickens on contract for Tyson, Tim Morrison said “I’m lovin’ it,” with a grin. The reason for that grin is apparent when one learns that all the chickens grown on Morrison Farms – and that’s a LOT of chickens – are processed in nearby Obion County, Tennessee, for use in McDonald’s restaurants all over the world.
Read MoreThere is hidden treasure in the city of Horse Cave, Kentucky, but one doesn’t have to go caving in order to find it. A trip to your local grocery store or even a number of chain restaurants will put you in contact with what may be Hart County’s best kept secret – the T. Marzetti Company.
Read MoreJD Country Milk is a family owned and operated dairy farm and processing plant located in Logan County, Kentucky. Willis and Edna Schrock have created quite a niche market for their milk, and over the years they have raised eight children.
Read MoreEarlier this month, a subcommittee of the U.S. House of Representatives Committee on Oversight and Reform released a staff report that confirmed several baby food companies had knowingly used food ingredients that contained “high” levels of toxic heavy metals in their products.
Read More“I love seeing how food is made,” remarked Tina. “This is real life. I typically visit two facilities a week and they are all different. In the past month, I have visited a mining operation that provides minerals for animal feed, a dairy operation that makes dairy beverages, fruit juices and ice cream , a pepper sauce plant, and facilities that make fig bars and fish oil.”
Read MoreMost people don’t start a new full-time career as they approach retirement age. But don’t tell that to brother and sister Terry and Sharon Rowlett. The Rowletts have undertaken s significant career move with the opening of Rowlett’s Milkhouse and Creamery.
Read More“A lot of new people are exploring local seasonal eating for the first time, but there’s a learning curve when you get that weekly basket of fresh food. It can be daunting. We want to support people, so they feel comfortable and confident when working with local seasonal produce,” Brislen said.
Read MoreConsumers have raised questions about meat supply and safety during the COVID-19 pandemic. To help them sort through the information, meat specialists from three land-grant institutions recently joined forces to offer practical, science-based answers.
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