Clik here to view.
O’Daniel’s Organics
Baby chickens live under a heat lamp in Joe and Debbie O'Daniel's dining room on their farm outside Bowling Green Feb. 19. (Sam Oldenburg/ Farm to Fork) By Drew Mitchell/Farm to Fork In the balmy...
View ArticleNutritional Label Misconceptions
By Jacob Hill/Farm to Fork Whole wheat, all-natural, organic! A quick look at any grocery store will yield countless claims regarding the ingredients of a food item, its health value, as well as the...
View ArticleClik here to view.
Eating Exclusively Organic – Watching What Goes Into The Body
By Drew Mitchell/Farm to Fork Is organic food actually healthier than traditional food? This is the question that I attempted to answer by eating only organic products for an entire week. The...
View ArticleUSDA Foods Help Schools, Farmers
By Sam Oldenburg/Farm toFork Catfish, strawberries, garbanzo beans, flour and walnuts: what do they all have in common? These foods are just some of the nearly 200 USDA foods school food services...
View ArticleThe Value-Adding Initiative
By Regina Durkan/Farm to Fork In recent years, farmers have been seeking ever more ways to increase income to their farms. Farmers who used to “just farm” now process, distribute and sell goods and...
View ArticleClik here to view.
Lunch Debate Moves from Cafeterias to Congress
A student comes through the lunch line March 4 at Dishman-McGinnis Elementary School in Bowling Green, Ky. About 290 lunches are served at Dishman-McGinnis each day, some of the 30.5 million school...
View ArticleClik here to view.
What now Washington?
Drew Mitchell/Farm to Fork A legislative op-ed. In a time where outbreaks of the fatal and disgusting E. coli bacteria are as common as peanut butter and jelly sandwiches, hold the salmonella, please,...
View Article
