Food for Thought! A Celebration of Kentucky Food and Agriculture

From ostrich farming and entrepreneurship to home canning, refrigerator pickles, hops cultivation, and a documentary exploring the journey from farm to table, Somerset Community College's Learning Commons is bringing together farmers, educators, business leaders, and community members for a one-of-a-kind celebration of Kentucky agriculture.

The inaugural Food for Thought: A Celebration of Kentucky Food and Agriculture will take place Oct. 19 on SCC's Somerset Campus, offering visitors an opportunity to learn where their food comes from and explore the many ways agriculture shapes life in southern Kentucky.

What began as a conversation about helping people access information on growing their own food, learning about farm-to-fork initiatives, and exploring agribusiness opportunities quickly evolved into a larger event showcasing the people, stories, and industries behind Kentucky agriculture.

One of the featured presenters will be Kandice Williams, agriculture and food program educator and coordinator of the University of Kentucky's Food Systems Innovation Center. Williams also serves as co-founder of Alpha Roost Farms in Boyle County, an agribusiness that raises ostriches for consumers diagnosed with Alpha Gal Syndrome, a potentially life-threatening allergy to mammalian meat products. The innovative farm recently gained national attention through a CNN feature.

Williams will present sessions on both the Food Systems Innovation Center and the unique story behind Alpha Roost Farms, while also sharing information about educational opportunities available through the University of Kentucky College of Agriculture.

Aspiring entrepreneurs and agricultural business owners will also have the opportunity to hear from Rodney Kuhl and Dr. Kyle Mann of the Small Business Development Center in Southeastern Kentucky. The pair will discuss resources available to help individuals launch and grow businesses throughout the region, including support for agricultural and agriculture-related ventures.

The event's table exhibits will offer a closer look at the personalities and experiences that make local agriculture unique.

Pulaski County farmer Dionne Hicks will share information about cultivating beer hops on her farm while discussing life with free-range poultry. Her stories include memories of a beloved Buff Orpington hen that became a "lap chicken" and a pet turkey remembered as "an absolute menace."

Meanwhile, Dr. Nikki Ware will provide information on home food preservation techniques, including home canning and freezer preservation, while demonstrating how to make refrigerator pickles. Ware will also share experiences from raising Boer goats and producing dried fruits and homemade jerky.

Retired SCC faculty member Alyce Grover will display and discuss fiber arts and wool production. As she demonstrates her artistry, she will share memories and tales of the Border Collies who inspired her to buy the flock of sheep that started it all.  She holds membership in the Kentucky Crafted program, and her artwork has been exhibited at the Kentucky Derby Museum in Louisville, Kentucky.

In addition to presentations and exhibits, attendees can enjoy a screening of Before the Plate, a documentary that follows a chef's journey to personally understand and engage with the farmers and producers who supply food for his restaurant. The film highlights the connection between consumers and the people who grow and raise the food that sustains communities every day.

Organizers say Food for Thought is designed for anyone interested in food, farming, entrepreneurship, sustainability, or simply learning more about the agricultural roots that continue to shape Kentucky communities.

Additional speakers and activities may be announced. Community members can follow the event page on Facebook for updates using the QR code.

For more information, contact mary.huntsman@kctcs.edu