Savoring Kentucky

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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Podcast 54: Dean Nancy Cox on Central Kentucky's Agricultural Economy, UK Progress, and....Kentucky Hamburger!

What if hamburgers are our helpers, just as tacos are our teachers? What if learning how to build a steady supply of Kentucky-sourced burger could point the way to building and sustaining a healthy regional food economy—one that supports farmers sufficiently and produces good food abundantly, in perpetuity? That was one intriguing point in a rich conversation this week with Nancy Cox, Ph.D., Dean of the University of Kentucky College of Agriculture, Food and Environment.

Elmwood Stock Farm certified organic, pastured ground round burgers keep warm company with some Kentucky candy onion slices, preparing to grace a bun.

Elmwood Stock Farm certified organic, pastured ground round burgers keep warm company with some Kentucky candy onion slices, preparing to grace a bun.

During Dean Cox's conversation with Hot Water Cornbread co-hosts Chris Michel, Rona Roberts and Ouita Michel (calling in from her duty station at the Fasig Tipton sales), topics included agriculture's impact on the local economy,  beef (and those hamburgers), and the progress underway at the University of Kentucky's College of Agriculture, Food and Environment in reducing food waste, encouraging urban farming, and recruiting and training new farmers.

Dean Cox, the first woman to serve as dean of UK Ag in University history, makes us optimistic about agriculture's future in our agricultural state. Enjoy the conversation.

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