From planting to harvest, University of Kentucky students take part in every step of the winemaking process.
The school’s extension program is leveraging its native vineyards and student involvement to produce the best possible product.
Related Stories
Registered dietitian Amy Goodson discusses how families can incorporate more protein into everyday meals.
Secretary Rollins and Secretary Kennedy Jointly Unveil New Investments to Bring More Nutrient-Dense, Local Food into Schools and Give Cafeterias the Tools to Serve Healthier Meals
The initiative combines dairy ingredients with recipes designed for school breakfast programs.
Teams from five states brought local ingredients to New Orleans for the culinary competition.
The Promotion and Engagement program helps consumers better understand where their food comes from.
Proclamation encourages Americans to celebrate by visiting their local farmers’ markets and recognizing the farmers and ranchers who feed our Nation
