What's Stirring, October 9, 2014
Yes, food seems to fuel activities.
- October 11: The Kentucky Proud Incredible Food Show takes place at Lexington Convention Center and Rupp Arena. The workshop options sound particularly fine this year, according to a good story by Janet Patton for the Lexington Herald-Leader. I'm excited about two different sessions on Kentucky nuts, one presented by Chef Ouita Michel and her long-time hickory nut maven and friend Jim Nance, and one presented by UK's Dr. John Strang.
- October 18-19: Literally help raise a barn: Granary Barn Raising and Corn Harvest/Shucking Party at Salamander Springs farm near Berea. Salamander Springs is an "off-grid market & CSA farm designed & managed according to permaculture principles." In addition, their corn and cornmeal products are superb; the new building will house a new cornmeal mill.
- The New York Times reported on USDA's awards of $52 million to support organic and local farming; some of those grants came to Kentucky, though information is hard to find and verify. An email newsletter from Community Farm Alliance includes this information:
We are very excited to announce that we have been awarded a two year USDA Farmers Market Support Program Grant to expand our Farmers Market Support Program and trainings, and expand farmers markets to reach 15 communities, including Strike-Force and low-income and low-access zones.
Congratulations to other grant recipients including our friends at Louisville Metro, the Berea Farmers Market, and the Metcalfe County Farmers Market.
Congratulations to the following Kentucky recipients for being awarded USDA Local Food Promotion Program grants to implement Food Hubs and Aggregation centers around the state.
Seed Capital KY for the West Louisville Food Hub Project
Berea College/Grow Appalachia for the McCreary County Food Hub Project
Four Hills Farm to support the Local Lamb Market and Supply Chain
Kentucky Blueberry Growers Association for Local Market Expansion
- Ugh. School lunch wars, now with lunch ladies firmly on the side of industrial food: How School Lunch Became the Latest Political Battleground.
- A different kind of ugh, that's not that ugh-y to some of us: How bitter things taste may be a function of our genes: From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes
- Not bitter at all—salt-risen. Another excellent Janet Patton story about a fantastic baker of salt-risen bread: A lot of work to make, salt-risen bread is worth it for Perryville baker
- Good people in Lexington are working toward launching a local Double Dollars initiative. Here's an NPR story that refers to Double Dollars—donated dollars that double a portion of government benefit amounts when spent on locally grown food. Good for health, good for farmers.
- If you stay home and read, some suggestions: This amazing list of books I have never even heard of, and certainly have not yet read (hat tip SM): FoodTank's Fall Reading List: 20 Great Books About Food
- If you don't live near a Kentucky store or bookstore, the time has come. You can pre-order Classic Kentucky Meals, and of course I hope you will. If you live in Kentucky, chances are good the book will be in bookstores and retail shops by November 4, also known as Election Day!