Meet Me At the Table
My goal with this blog is to bring you perspectives from my past, peppered with insights and facts on the future of food, farming and health – providing “food for thought, action and personal responsibility.” As a registered dietitian and a sixth generation farm owner in Kentucky, the connection of farm to plate is part of my DNA. I have spent my career navigating the connections between food, health, agriculture and consumer behavior. Together, we will dig into the complex and ever-changing story of who grows our food, what’s in our food, and how food affects our health and ultimately our lives.
Bee-Friendly Food: A Feast for All
Spring is beautiful in Kentucky. Dogwood, redbuds and tulip trees abound and tulips, daffodils, iris and azaleas brighten our surroundings. Garden centers bustle with energized customers looking for the perfect outdoor flowers. Farmers’ markets open with the abundance...
A Slice of Derby Pie™ Is Always a Winning Ticket
The sun shines bright on my Kentucky home the first Saturday in May (regardless of the weather) as the Kentucky Derby takes center stage. While many of us in Kentucky don’t attend the Derby annually, the day is always celebrated with traditional foods and yes, a...
Commitment to Sustainable Agriculture Didn’t Start Yesterday: The Birth of No-Till
Climate change, sustainability, regenerative agriculture, Earth Day — these are words that can excite and ignite action while also creating anxiety and concern. With the recent annual celebration of Earth Day, highlights of the climate crisis and successes are in the...
Is Milk by Any Other Name Still Milk? The Continuing Saga
With the plethora of plant-based “milks” sharing space with dairy milk in the grocery store, the question of what is “milk” has been a source of contention over the years and a continuing saga. However, this is a question that can only be resolved by the Food and Drug...
From Frozen Tundra to Frozen Foods — Nature’s Pause Button for Preserving Fresh
With the early budding of spring flowers and trees in Kentucky, we are about to see nature’s pause button in action as temperatures drop below freezing! Even though the early flowers and budding fruit trees may not fare well, this is not the case for today’s supply of...
Tracking the Trends — What Will Shine for 2023?
Trends like weather are forecasts. Some will shine through while others may get covered with a dark cloud. Regardless of what consumer surveys or noted chefs may predict,1 unexpected storms, like pandemic-related supply chain snafus, can alter the path. Looking back...
“Weathering” the Economic Risk — From Orange Groves to Wheat Fields — for Food on the Table
A weather radio sat on my kitchen table. I woke up every day to Radio 700 AM broadcasting weather and news. Weather dominated our conversations. The memories and realities of whether it was going to "rain or shine” controlled the order of the farm day (other than the...
Farm to Table — Local to Global Gift Guide
All things “global are local” thanks to the speed of delivering food and food experiences far and wide. Over the year, several farms and food venues have been gracious to offer their time and words of wisdom for my blog content (and personal experiences). Each of...
The Farm to Table Movement Alive and Well — Kentucky Chef Ouita Michel
The “Farm to Table” Movement seemed to be a simple concept, or perhaps not a concept at all, for those of us who grew up on a farm. Our vegetables were from the gardens we grew, milk came from the cows in the barn, and eggs came from the chickens in the hen house. But...
5 Tips to Keep Holiday Food Safe and Prevent Waste
It’s Thanksgiving Week … and our thoughts turn to food! Whether we’re in the middle of thawing turkeys, baking pies, or placing a last-minute order, how we store and prepare our food needs to be top of mind! Here are five essential tips for your list! With this year’s...