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Podcast Project

Podcast Project

For my podcast I interviewed Paul Haney. Paul is a small-scale, niche market producer here in Louisville Kentucky. I met Paul at the Douglass Loop Farmer’s Market where he sells his¬†Kentucky Kombucha. This podcast discusses how Paul became interested in agriculture, his transition from an organic farmer to a Kombucha brewer, and his advice for the next generation of foodies. Enjoy.

My Ideal Food System

My Ideal Food System

The Actual Louisville Food System: The current Louisville system is heavily influenced by fast food. Yum’s headquarters are located here in Louisville and fast food restaurants can be found everywhere, although their influence may change in the coming years as the executives move to Dallas, they have made a big impact on the food system.   My Ideal Louisville Food System: My biggest change is making farms the most direct source of food. Fast food restaurants would be cut out…

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Milky Way Farm

Milky Way Farm

When I was in elementary school Milky Way Farm built a creamery on their small family-owned dairy farm. It was the first time I had seen cows and ice cream next to each other and been taught about how my food is made¬†from source to final product. Each ice cream flavor carries the name of one of their cows to further the connection between the cow and the ice cream. Besides selling delicious ice cream Milky Way has become an…

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Exploring Public Markets

Exploring Public Markets

Public markets have played a big role in my relationship with the food system. Pictured above is the West End Market in Cleveland, Ohio which I stopped at on my drive down to Louisville. There is something exciting, welcoming, and amazing about being in a public market surrounded by vendors. There are a lot of smells, sounds, and things to gaze at. My first public market experience was Reading Terminal Market. Growing up in the suburbs of Philadelphia it was…

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My Food Story

My Food Story

There is no better breakfast/lunch/dinner/snack than a salt bagel with a nice slice of pork roll, an over easy egg, and ketchup (both on the sandwich and extra for dipping). Let me break down the sandwich piece by piece and explain why it is so delicious.   THE SALT BAGEL: For years I was an extremely picky eater. At dinner I would refuse my meals and instead just eat half of the loaf of bread on the table. I do…

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