Category: Agriculture

Charolais Art

My artwork of this cattle. This Charolais that was being shown at NAILE.

show cattle ©Doane_Cattle_IMG_8219The North American International Livestock Exposition (NAILE) is the world’s largest all-breed, purebred livestock exposition. Ten different species of livestock compete in the exposition, and the purebred beef and sheep events are the largest in the world. Accompanying the event, the North American Quarter Horse Show is one of the largest shows in the nation and the North American Championship Rodeo features the Great Lakes Circuit finals for the Pro Rodeo Cowboys Association (PRCA). Throughout the show, visitors will also enjoy the Giant Country Store with its nearly 200 commercial vendors.


Spam Spam Spam! Sponsor of Cooking Contest!

Samples of entries.Spam h Spam g Spam f Spam e Spam d Spam c Spam b Spam a


Evan Williams sponsored cooking contest.

Samples of entries.

Evan Williams 5 Evan Williams 4 Evan Williams 3 Evan Williams 2 Evan Williams 1


Kentucky Farm to School Junior Chef State Tournament

Junior Chef, which is part of the Farm to School Program, encourages high school students to learn how to cook by using local ingredients to prepare healthy meals while at the same time teaching students about agriculture, marketing, organization, teamwork, and community involvement.
The Farm to School Program connects local farmers to school districts to make fresh Kentucky Proud foods available to Kentucky children. Participating Kentucky school districts spent an estimated $468,000 on local foods during the 2012-13 school year. A total of 84 school districts are members of the Kentucky Proud program, which helps Kentucky farmers market their products to their local communities.

Janey ThorntonJaney Thornton, Deputy Under Secretary for USDA’s Food along with Sullivan University staff judging the Farm to School Junior Chef Tounament

Junior Chef ChampionsWinners!     Owen County High School’s Cuisine Rebels 

Owen County High School’s Cuisine Rebels culinary team won the second annual Kentucky Proud Junior Chef competition Friday. Participating in the trophy presentation were, from left: Tina Garland, Farm to School coordinator for the Kentucky Department of Agriculture; Agriculture Commissioner James Comer; Janey Thornton, Deputy Under Secretary for USDA’s Food, Nutrition, and Consumer Services and a Kentucky native; team members Carley Bennett, Morgan Woodyard, Kadee Carter, Hailey Chappell, and Cannon Goodrich; and Samantha Benjamin-Kirk with the USDA Southeast Regional Office’s Farm to School Program. The Owen County team was coached by Kim Webster.

Sullivan University will offer $6,000 scholarships to members of the winning team – Hailey Chappell, Carley Bennett, Kadee Carter, Cannon Goodrich, and Morgan Woodyard. Each member of Thomas Nelson’s team will be offered $4,000 scholarships. The chefs on the two other semifinalist teams, Corbin High’s “Roasting Redhounds” and Owensboro Apollo High’s “Cooking Fairies,” will have the opportunity to receive $2,000 scholarships. Sullivan offered more than $70,000 in scholarship money.
Owen County’s team received $600 from John Wiley & Sons publishing company, along with free textbooks for team members attending Sullivan’s culinary program. Wiley representative Darchelle Leggett also presented the winning chefs with a book titled “Professional Cooking” and the runners-up from Thomas Nelson with a gift bag that included books and other items.

Potato Crusted Bacon Cheeseburger Quiche                                                                         Potato Crusted Bacon Cheeseburger Quiche

The winning recipe:

Crust
1 large potato, peeled and diced
1 Tbsp Promise margarine
1/8 tsp salt
1/8 tsp pepper
Filling
2 slices bacon
1/2 lb. ground beef
1 cup kale, chopped
1/2 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup red pepper, finely chopped
1/2 cup yellow squash, shredded
1/2 cup zucchini, shredded
1/8 tsp salt
1/4 tsp pepper
6 eggs
1 cup milk
3/4 cup cheddar cheese, shredded, divided
1/3 cup sour cream

Heat oven to 350°. Place diced potato in a medium saucepan. Cover with water and bring to a boil on medium high heat. Boil potatoes until soft. Drain all but 1/4 cup of liquid. Add margarine, salt and pepper.

Mash the potatoes to a smooth consistency. Spoon roughly 2 Tbsp. of potatoes into bottom of greased jumbo muffin tin. Press to the bottom and slightly up the sides to form a crust. Bake potato crusts for 20 minutes or until they start to turn a golden brown.

In a medium skillet, prepare the bacon until crisp. Drain on paper towels. Crumble bacon and set aside. In the same skillet, brown ground beef, onion, and peppers. Cook until no pink remains. Drain.
In a medium bowl, combine remaining vegetables with ground beef mixture. Add bacon and 1/2 cup shredded cheddar cheese. Toss to mix well.

In a separate small bowl, beat the eggs, salt, pepper, and milk until well combined.

When crusts come out of the oven, fill each evenly with egg mixture, then evenly divide the meat mixture and top with remaining cheddar cheese. Bake 40 minutes or until golden brown. Top with a dollop of sour cream and serve.


Cooking contest sponored by Bisquick

Samples from the cooking contest sponsored Bisquick.  Of course these products are made with Bisquick.Bisquick5 Bisquick4 Bisquick3 Bisquick 2 Bisquick 1


Food Photography: Hamburgers

Samples from the Blue Ribbon Burger Challenge.

Burger Challenge a Burger Challenge e Burger Challenge d Burger Challenge c Burger Challenge b

 


2 Million Dollar Ham! Country Ham Breakfast and Auction Louisville KY

Holly Cow! Record Breaker!! Grand Champion Ham lands 2 million dollar at the 51st annual Country Ham Breakfast and Auction.

The Kentucky State Fair’s Grand Champion Ham was a hot commodity, earning a record-high $2 million charitable bid during Kentucky Farm Bureau’s (KFB) 51st annual Country Ham Breakfast & Auction.

Country Ham Breakfast

After bidding against one another at the auction’s opening and watching the prices climb higher and higher,Republic Bank & Trust Company paired with Hermitage Farm and Bridgeman Foods to present the record-shattering $2 million bid. The 15.89-pound Grand Champion Ham produced by Broadbent’s B&B Foods of Kuttawa, Kentucky, was therefore worth approximately $125,865 per pound.

The previous record high was another joint bid of $1.6 million from Republic Bank & Trust Company and Dr. Mark Lynn & Associates in 2010.

“I’m proud to share this moment with the Bridgeman and Hermitage Farm folks,” said Steve Trager of Republic Bank & Trust Company after the auction’s conclusion. “It’s two million dollars. Now we can do some really good things in the community, and that’s what it’s all about.”

Nearly 1,600 people gathered for KFB’s 51st annual Country Ham Breakfast & Auction in the South Wing of the Kentucky Exposition Center, and were witnesses to this monumental feat of charitable giving. Local, state and national elected officials spoke prior to the auction about current agricultural and political conditions in Kentucky and across the nation, but the event hit a fever pitch as the audience watched bidders duel in seven-figure amounts for the Grand Champion Ham.

Trager announced at the Ham Breakfast that the charitable donation from the Republic Bank & Trust Company would be steered towards institutes supporting health care and education. Wilson shared that his group’s half of the winning bid would be split among a few different charities, including the West End School in Louisville.

“It was a wonderful opportunity to be able to double the ability to give to the community,” concluded Steve Wilson of Hermitage Farms. “I think the ham is a wonderful symbol of the bounty of the agricultural products in Kentucky; a good symbol of charity and sharing food.”

Although no goal amount is set for the ham’s top bid each year, KFB has now helped raise more than $8.9 million for dozens of local charities, educational institutions and non-profit organizations through the 51-year history of the auction. All money raised through this auction is donated directly to the charity of the winning bidder’s choice.

“It’s a amazingly successful day when we can place the spotlight on Kentucky’s deep agricultural roots and help bring about a multi-million dollar donation to local charities,” said Joe Cain, KFB’s commodity director and ham breakfast event coordinator.

The ham auction’s humble beginnings – a respectable $124 winning bid at the first event in 1964 – have grown exponentially in recent years. The average price of the auctioned ham over the last 10 years is now $739,000.

2014 Miss Kentucky Ramsey Carpenter

Miss Kentucky 2014, Ramsey Carpenter, showcased the Kentucky State Fair’s grand champion ham to bidders during the 51st annual Kentucky Farm Bureau Country Ham Breakfast and Auction.

buyers of Ham

2014 Miss Kentucky Ramsey Carpenter (holding the Grand Champion Ham) is joined on the front row of dignitaries with, left to right, Ryan Bridgeman of Bridgeman Foods, Steve Wilson of Hermitage Farms, Steve Trager of Republic Bank & Trust Company, Governor Steve Beshear and Kentucky Farm Bureau President Mark Haney. They are joined in the second row by Louisville Mayor Greg Fischer and numerous representatives from Kentucky Farm Bureau and Republic Bank & Trust Company after placing the winning $2 million bid.


Sale of Champions at Kentucky State Fair

During the prestigious Kentucky State Fair Sale of Champions, eight 4-H and FFA exhibitors sell their champion livestock to hometown and national supporters. The animals represent the Grand and Reserve Grand Champions in each of their respective species as selected during the Fair’s livestock show. The Kentucky State Fair features one of the most esteemed livestock shows in the nation and winning a class is highly coveted.

Grand Champ Steer Grand Champion Steer
Exhibited by:
A.K. Phillips, Fleming County FFA
Purchased by:
Kentucky Farm Bureau Insurance, Kentucky Cattlemen’s Association, Cargill, Southern States of Maysville & Flemingsburg, Hinton Mills, Michael & Julie Peterson
$21,000

 

Reserve Grand Champ SteerReserve Champion Steer
Exhibited by:
Dalton Anderson, Kenton County 4-H
Purchased by:
Centerplate, Inc., Kentucky 4-H Foundation, Carney’s Feedmill, VitaLix, Alison Lundergan Grimes
$20,000

 

Grand Champ Market HogGrand Champion Hog
Exhibited by:
Ruth Ann Myers, Boyle County FFA
Purchased by:
Kentucky Pork Producers, Kentucky Soybean Board, Fifth Third Bank, Hilton Garden Inn, Sam Moore
$13,000

 

Reserve Grand Champ Market HogReserve Champion Hog
Exhibited by:
Gary Nelson Barger, Meade County FFA
Purchased by:
Kentucky Corn Growers Association, Ed and Pat Jenkins, Farm Credit Mid-America, Judah Real Estate Group, Friends of the Sale
$11,000

Grand Champ Market LambGrand Champion Lamb
Exhibited by:
Jackson Campbell, Logan County FFA
Purchased by:
North American Midway Entertainment, Kentucky FFA Foundation, PNC Bank, Kentucky Livestock Improvement Association
$10,000

 

Reserve Grand Champ Market LambReserve Champion Lamb
Exhibited by:
Allison Breeze, Mason County FFA
Purchased by:
Galt House & Crowne Plaza, Kentucky Association of Fairs & Horse Shows, Central Farm Supply, Monsanto, Continental Industries
$9,000
Grand Champ Market GoatGrand Champion Market Goat
Exhibited by:
Blake Quiggins, Hart County FFA
Purchased by:
Ron & Lynn Carmicle, Tom & Wendy Schifano, Bill Malone, Kentucky Kingdom and Hurricane Bay, Green Hill Productions
$11,000

Reserve Grand Champ Market GoatReserve Champion Market Goat
Exhibited by:
Chesney Soileau, Bourbon County FFA
Purchased by:
Kentucky Goat Producers Association, Paris Stockyards, Jefferson County Farm Bureau, Braxton & Hampton Burghy, Jack Henry, Lucy & Hadley Szydlowski, Ann Bakhaus, Bourbon County Farm Bureau
$10,000

 

 


Feeding the Left-brain and Right-brain

The belief system from the past, the right brain of the brain focuses on the visual, and processes information in an intuitive and simultaneous ways, looking first at the whole picture then the details. The focus of the left-brain is verbal, processing information in an analytical and sequential way, looking first at the pieces then putting them together to get the whole.

Typically this is what has been associated with right and left-brain characteristics:

Right Brain Inventory:  Art, random, free, big picture, music, emotion, imagination, dream ,sur-real, novel, colors, creative, analog, fun

Left Brain Inventory:  Logical, verbal, part and detail, digital, symbolic, order, math, rational, objective, linear, target and direction, system, analytic.

There has been much scientific research on the right brain and left-brain debate and the new consensus is that the thinking process involves both sides. The American popular culture of either the left or the right brain might need to really be more open mined to encompass the total brain approach.

For what ever you choose to believe, I’ll probably still consider me a right brain dominant person.

aparagus

To push my creative side and to continue to learn software skills, I recently attended a workshop taught by Heather Michelle Chinn- aka Heather the Painter http://www.heatherthepainter.com/ .  A definite “2 thumbs up” for her instructions and guidance. I so appreciated her teaching style and wealth of information. It was her support and encouragement for me to work up the asparagus in a fun whimsical presentation.

And just because I love asparagus-The official queen of spring!

Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.

Asparagus is the leading supplier among vegetables of folic acid. A 5.3-ounce serving provides 60% of the recommended daily allowance for folacin, which is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year. Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today’s health-conscious consumer.


Cucumbers- the healthy food and art subject

A fun day in the studio photographing slivers of cucumbers.

IMG_9927art crop