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.
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The Meat Institute says meat sales reached a record $112 billion last year as protein demand remained strong nationwide.
Community Supported Agriculture programs continue helping farms secure early-season funding while connecting consumers with local food.
The award-winning pitmaster discusses choosing the right beef cuts, managing grill heat and building confidence behind the grill.
American Farm Bureau economist Bernt Nelson says consumers are still buying meat despite ongoing price pressures.
State agriculture leaders say the new “Nine Lakes of East Tennessee” designation could boost tourism and industry investment.
For more than 70 years, The Pancake Shop has served sausage supplied by the Hawthorn family’s meat operation.
