Princess Health and Visiting chef at Harlan County High helps incorporate fresh, local foods and flavors into menus; 1 of 8 Ky. districts in program. Princessiccia

Princess Health and Visiting chef at Harlan County High helps incorporate fresh, local foods and flavors into menus; 1 of 8 Ky. districts in program. Princessiccia

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Gusty 11:41 Add Comment

image: foodtank.com

The "Chefs in Schools Collaborative" project, which helps school cooks learn how to incorporate fresh, local foods in their menus, is up and running at Harlan County High School, reports WYMT-TV.

"Fresh ingredients are always important to a cook," Judy Gurnee, visiting chef through March, told the Hazard station. "We like to work with the closest available products that we can get ... the finest quality."

Harlan County is one of eight Kentucky school districts in the program. Its cooks asked the visiting chef to help them better use spices on the local vegetables, so that students, whom they described as their "customers," would eat them.

"I'm for anything that's going to get the children to eat," Kitchen Manager Jan Hicks told WYMT. "That's what we are here for."

Making sure the kids eat their school lunch is especially important because for some, it is the only meal they get a day, WYMT reports.

"Our kids, one in four are homeless," Director of Food Service Jack Miniard said. "That means that they are living with a grandparent or they are living with some other family member ... so, this may be the only meal that they get a day."

The program is led by the Kentucky Department of Agriculture's Farm to School Program in partnership with the Community Farm Alliance and the National Farm to School Network. Participating school districts are in Boyle, Clark, Grayson, Oldham, Harlan, Martin, Morgan, and Pike counties.

Princess Health andEvent at UK library features discussion of Kentucky food traditions, how they are changing and how to capitalize on them.Princessiccia

Princess Health andEvent at UK library features discussion of Kentucky food traditions, how they are changing and how to capitalize on them.Princessiccia

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Gusty 13:26 Add Comment

Story and photo by Melissa Landon
Kentucky Health News

Local food experts gathered at the University of Kentucky April 9 to discuss how Kentucky food tradition is changing and how to develop local food culture through businesses and other means.

"From Plows to Plates: A Journey Through Kentucky Foodways" was an event sponsored by the UK Libraries Special Collections Research Center. It included a panel discussion, book signings by local food authors and food samples. Panelists included anthropology professor John van Willigen, author of Kentucky's Cookbook Heritage: 200 Years of Southern Cuisine and Culture; Ouita Michel of Midway, chef and proprietor of several restaurants; Tiffany Thompson, horticulturist and manager of the College of Agriculture, Food and Environment's Community Supported Agriculture program; and Kristy Yowell, marketing manager of the Good Foods Co-Op in Lexington.

"I want to elevate Kentucky food culture way above restaurants," Michel said. "Restaurants are not food culture." She said Kentucky is known for its chain restaurants, such as Kentucky Fried Chicken, but she wants to focus on helping young chefs and small businesses succeed.

Emma Yetter talks about vegetables via community supported agriculture.

Yowell said, "We want to make affordable, healthy food for everyone. That shouldn't be a privilege."

Thompson said Kentucky's history has had a lot to do with tobacco, which is becoming less prominent. He said community supported agriculture, in which local residents agree to buy produce in advance, has much potential. "What can Kentucky agriculture do to positively influence health? Make more vegetables! CSA is growing, and I'm really excited about it."

The college's CSA Vegetable Program allows people to sign up to receive weekly seasonal vegetables throughout the spring, summer and fall. It costs $19 per week for the smallest "share" of vegetables, which is enough for a single person or a couple, said Emma Yetter, who works events and does deliveries for the program.

Associate Dean of Libraries Deirdre A. Scaggs, author of The Historic Kentucky Kitchen, said at the event that her inspiration for the book came from working in the Special Collections Research Center. She found old recipes, many of which were hand-written, and decided to try them out. She collected over 100 recipes, tested them and modified some of the instructions so a modern audience could understand them.

Princess Health andAt roundtable on food and agriculture, Prince Charles says we need to reconnect with the food system and nature, keep stock.Princessiccia

Princess Health andAt roundtable on food and agriculture, Prince Charles says we need to reconnect with the food system and nature, keep stock.Princessiccia

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Gusty 07:47 Add Comment

Prince Charles "called for urgent restructuring of local and global economies to save humanity from itself" in a whirlwind visit to Louisville on Friday, James Bruggers reports for The Courier-Journal.

In addition to a speech at the Cathedral of the Assumption, the heir to the British throne briefly participated in a roundtable on health and the environment and a similar gathering about food and agriculture, at which he said people need to become "intimately acquainted again with the food system and nature," as The Courier-Journal put it.

"I am very keen on connecting people to school gardens," he said, "and encouraging them to keep their own chickens and the occasional pig." Here's The C-J's raw video from the roundtable:

Princess Health and Princess Health andLexington preschool becomes Kentucky's first with a farm-to-school food program.Princessiccia

Princess Health and Princess Health andLexington preschool becomes Kentucky's first with a farm-to-school food program.Princessiccia

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Gusty 13:24 Add Comment

About 20 years from now, today's preschoolers will be purchasing and preparing their own food. What if they spent 13 years in an educational setting that taught farm-to-school practices? Children who represent the next generation would learn not only to eat healthy food but also to support local food systems, state Farm to School Program coordinator Tina Garland told Cerise Bouchard of Lexington Family Magazine.

This year, Growing Together Preschool in Lexington became the first Farm to Preschool program facilitated by the state Department of Agriculture. Bouchard returned to GTP in July 2013 as the executive director with the goal of improving the menu by working with a farm to provide community-supported agriculture.

When Bouchard told Garland about her idea, Garland connected her with Lazy Eight Stock Farm and Carla Bauman, who told the magazine, "I am excited about being part of a project that encourages young children to like eating fresh fruits and vegetables while their food preferences are still forming." Bauman said the the GTP project also will give the students' families weekly access to fresh, local, organic produce.

Childhood obesity rates in Kentucky are very high, and many children eat most of their meals in school, Bouchard writes. Instead of exacerbating the problem, schools have an opportunity to improve the health of children. GTP's focus has always been on quality improvement initiatives, and "Implementation of the Farm to School program is simply the next step to ensuring that we are making the best decisions to improve and support the development of the whole child," Bouchard writes.