Is it time for Kentucky Damn Proud?

http://www.southsidermagazine.com/Articles-c-2010-01-26-91208.113117_COLUMN_Is_it_time_for_Kentucky_Damn_Proud.html

by Kara Keeton

I consider myself a locavore. At least, I try my best to be one.

Visit me in the summer and you will see my counters, table and usually my refrigerator overflowing with vegetables from my CSA basket or my own garden. I buy hundreds of pounds of berries from local producers to freeze and enjoy in the winter months. As for protein, all the meat in my freezer right now is from Kentucky processors or courtesy of my friends and family who enjoy deer hunting. Then there are the local jams, salsa, sorghum, apple cider vinegar, flour, cornmeal and a multitude of daily-use items in my cabinets that are made locally.

One might say that being a locavore makes me Kentucky Proud, which is true, but I want to go a step further. I'm trying to be Kentucky Damn Proud.

What is Kentucky Damn Proud, many of you might be asking? Kentucky Damn Proud is how many in Kentucky's agriculture community define a product that is completely grown, harvested, processed and packaged right here in Kentucky.

Having always understood that for a product to carry a Kentucky Proud label, it meant that the major ingredients were grown and/or processed in Kentucky, I was surprised at the outcry from readers last week who felt the new Kentucky Proud Angus beef product line should not qualify as a Kentucky Proud product.

While the finishing and processing of the animals used in the Kentucky Proud Angus beef line is taking place outside of Kentucky, the animals are bred, born and raised on Kentucky farms. Does this make the Kentucky Proud Angus line of beef "Kentucky Damn Proud?" No, but it is Kentucky Proud.

All Angus cattle in the Kentucky Proud Angus beef program must be born in Kentucky, meet all Certified Preconditioned Health (CPH) standards, and be USDA Process Verified Program (PVP) certified. The cattle will be sold from the farmer to PM Beef, the Minnesota-based company that is collaborating with the Kentucky Proud program on the Kentucky Proud beef line, at CPH sales across the state. Documentation and affidavits proving that the cattle were born and raised on a Kentucky farm, with the specific name of the family and farm location, will accompany each head purchased by PM Beef. Multiple levels of auditing will be done to assure the documentation is accurate and follows the cattle from farm to processing to distribution.

Ouita Michael, owner and chef at Holly Hill Inn in Midway, is known for incorporating Kentucky Proud products in her menus at Holly Hill Inn and her other restaurants in the area. While she was unsure about the Kentucky Proud Angus beef line when she first heard about it, she told me she now feels that the level of certification that will be put in place to ensure that the cattle are born and raised in Kentucky make it a great compromise to get Kentucky raised beef to the consumer.

"One of the things we are really great at in Kentucky is raising cattle, we have a lot of great cattle producers, but there is minimal processing available compared to the number of producers and the number of consumers that we have for Kentucky beef," said Michaels in an interview after the Kentucky Proud Advisory Council meeting on Monday. "So this project bridges that gap, and gives us a Kentucky Proud line of beef products."

Dr. Lee Meyer an economist with the UK College of Agriculture confirmed that Kentucky currently doesn't have a large facility in which to process the number of cattle that is needed to provide a consistent quantity to the market at the estimated demand for the Kentucky Proud Angus beef line. Meyer pointed out that Kentucky does have several USDA-certified processors dotting the state that are used by farmers to process cattle for the direct marketing of beef products to consumer. However, one of the problems or challenges that Kentucky's small processors face is the animal byproducts, Meyer said, which is not an issue for large-scale processors such as PM Beef.

"The byproducts are the hide and non-edible organs that remain when an animal is harvested and processed," explained Meyer. "For a large-scale processor that has a market for these products, this is an estimated $100 value per animal, but for our small processors, this is a $100 expense to have to dispose of the waste."

It is the economies of scale that PM Beef has as a large processor that makes it possible for Kentucky-born and raised cattle to be taken out of state to finish, harvest and process while still being able to distribute and market the product at a price point that is competitive.

There are already several great Kentucky Damn Proud beef brands that can be purchased a farmers' markets, on-farm markets, and in specialty retail outlets in the state. At this time though none of these brands have both the quantity and can meet the price points needed by large retail outlets and the food service industry in the state, the new Kentucky Proud Angus beef line does.

It is the fact that the Kentucky Proud Angus beef line of products are price competitive, quality Kentucky Proud products that have markets such a ValueMart and Kroger interested in putting them on their retail shelves.

At the Kentucky Proud Advisory Council meeting Bill Clary, director of public relations at the Kentucky Department of Agriculture, said that in the perfect world the choice would not be to structure this project with the cattle going out of state for processing, but it is better than what existed before.

"The ultimate goal is that Kentuckians be able to feed themselves out of their fields and farms, but our infrastructure is nowhere near a point to make that happen," explained Clary. "Just because we aren't there yet it isn't an excuse to throw our hands up and say since this isn't perfect then let's not do anything at all. It is a work in progress."

Ouita agreed that not only is the infrastructure a work in progress, but so is the Kentucky Proud effort.

"Part of Kentucky Proud is processing and supporting food entrepreneurism and agriculture entrepreneurism and that is what the brand has been about," said Ouita in discussing the growth of the Kentucky Proud brand. "So if we are going to support agriculture development in the stat we have to support it at different levels, not just at the producer level but also at the processor level, the distribution level and at the retail level. All parts have to work for the producer to be protected so if it all works down the line we have a strong farm economy."

Kentucky Proud on a label doesn't guarantee that a product it all natural, organic, or that it is comprised of 100 percent Kentucky grown products. What it does guarantee is that the main ingredients of the product are grown or processed in Kentucky. This is what makes it possible for many of the value-added products in the state, from salsas to wines, carry the Kentucky Proud label.

I believe it is my responsibility as a consumer to not just buy a product based upon a label, but to take time to educate myself on the seasonal availability of local products in my area. I want to support the local farmers and processors and I work hard to be Kentucky Damn Proud in purchasing the food I serve to my family and friends.

While I feel it isn't fair to deny Kentucky cattle producers a chance to have a new market for their premium product, nor to deny consumers across Kentucky a chance to have the Kentucky Proud Angus beef line of products at a competitive price. Maybe it is time to make it a little easier for those that want to be Kentucky Damn Proud.

The Kentucky Proud Advisory Council discussed the possibility of creating a two tier labeling program to differentiate between regular Kentucky Proud products and those that are raised, harvested, and processed 100 percent in Kentucky. If you feel passionately about making sure the Kentucky Proud program continues, but recognizes those products that are Kentucky Damn Proud let your voice be heard.

Madison County Schools join Kentucky Proud

Madison County Schools join Kentucky Proud

http://www.richmondregister.com/localnews/local_story_025083848.html

By Tim Mandell
Register News Writer
Madison County Schools has long been committed to providing students with locally grown food products.

The school system now has taken it one step further, becoming Kentucky Proud, according to Erin Stewart, community education director for Madison County Schools.

Kentucky Proud is the “buy local” initiative of the Kentucky Department of Agriculture designed to help communities by keeping food dollars at home, according to the Kentucky Department of Agriculture.

“We’re basically joining forces with a lot of other people across the state who are trying to promote our local growers,” Stewart said. “We already use many local suppliers and we wanted to take the extra step and let everyone know.”

Madison County Schools will be displaying the Kentucky Proud logo and will continue to work with local growers as a food source, said Emily Agee, food service director for the school system.

“We are so proud to be part of the Kentucky Proud program” she said. “We certainly do and want to continue to be good partners with our local growers and help them continue to produce quality products.”

The Kentucky Department of Agriculture states that if an agricultural product is grown, raised, or processed in Kentucky the business is eligible to be Kentucky Proud.

There are 41 Madison County consumers listed on the Kentucky Proud Web site.

“Our food service department orders a wide variety of products and fruits and vegetables from specific companies and a lot of those companies use local fresh, farm produced goods,” Stewart said. “We also get some things from local farmers and those go straight to our students.”

There are 18 schools in the district.



Tim Mandell can be reached at tmandell@richmondregister.com or 623-1669 ext. 6696.

Farm unleashes cow power

Methane from animal waste being put to good use in various ways

By ROBYN L. MINOR, The Daily News, rminor@bgdailynews.com/783-3249
Monday, January 4, 2010 11:37 AM CST

Miranda Pederson/Daily News Organic Alchemy’s David Emmerich (from left), assistant Western Kentucky University farm manager David Newsom and Nathan DeKemper, a student farm worker, talk about the organic alchemy greenhouse at the farm.

An experiment at Western Kentucky University to reduce the odor from cow manure and find other uses for the waste could lead to a permanent facility that produces enough electricity to power most of the university’s farm.

Right now, farm workers take the manure from just two cows, mix it with water and put it into a digester, which circulates the liquid from a tank and through eight other containers floating in a pond below the bed of a greenhouse. After 21 days, the end product is something with little to no smell that can be sprayed on fields for fertilizer, according to David Emmerich of Organic Alchemy in Smiths Grove, who developed and patented the digester.

Now, the methane produced from the digesting process is burned off about once a month, but in a larger scale operation the gas could actually be used to produce electricity, Emmerich said.

On Thursday, the interior of the greenhouse was relatively warm - warm enough without electric-generated heat for winter plants. The circulation of the liquid waste through tanks warms the surrounding water to about 85 degrees, according to David Newsom, assistant farm manager for Western.

“We’ve got this warm pond, we may as well use it,” said Newsom, who would like to grow tilapia in the water. “Then we’d have a fish fry for farm workers.”

The end product from the manure has already been saving the farm money.

“They bought this organic fertilizer in Louisville for $200 and it lasted about 11 days,” he said. “They used this stuff all summer long for free.”

Newsom said they hooked up a drip irrigation system to rows of tomato plants, which turned out just as large and tasty as the tomatoes grown with the expensive stuff.

Emmerich sees endless potential for the system. Emmerich’s partners now are writing a business plan; then he and university representatives will look for grants to install a large scale model at the university that would process the manure of about 250 cows, about the size of its herd.

The greenhouse now stands 24 feet by 36 feet. One large enough to house the digestion system needed would be about 44 feet by 72 feet. A grid over the top of the pond could be used to place plants on.

“This could really extend the growing season,” he said.

Farmers with greenhouse operations now may not be able to use their houses year round because of the high cost of propane or other heat. But installing a digester could provide them heat for free, use up cow manure and produce an odorless fertilizer.

“And we think a digester the size we are talking about could supply enough electricity for what the farm uses, outside the expo center,” Emmerich said.

Blaine Ferrell, WKU’s dean of Ogden College of Science and Engineering, said the university has been talking to a Cynthiana tomato farmer who grossed about $250,000 a year from the fruit he grows in four greenhouses. Ferrell said there is a great potential for savings for him in using a large scale digester that would produce heat for the greenhouses and a product to fertilize them.

Emmerich said he wants to encourage cooperative arrangements between such growers and livestock farmers, so the cost of a system and its benefits could be shared.

“We are looking at a whole systemic approach to farming,” Ferrell said. “It’s nothing really new. But after it goes through the digester, the waste is pathogen free. We can separate the solids from the liquid and char the solids so they are totally inert. We want to develop a balanced nutrient approach to see what we need to mix to produce a marketable product.

“We are looking at using all parts of the waste. Once we get a larger system, we can show farmers how to make more money with each cow, so we will use this as a demonstration project. We want to try to do it in a cost-effective manner so any farmer can do it.”

With a larger digester, the university also may try to grow algae in the warmed water and then perform experiments to see how much oil can be extracted from the algae to ultimately produce energy.

“There are other digesters out there ... but what makes this one good is that it runs continuously and you don’t have to clean it out,” Ferrell said.

He thinks chances are good that grants can be found to fund the project.

“There is money out there right now,” he said. “We should know by the spring if we will get the money.”

At the same time working to install a large scale digester at Western, Emmerich said he hopes to work with a large scale dairy farmer in the area who already is using liquid manure in his farming operations.

“I think we can produce these for about $150,000,” he said. “That would make the payback in eight to 10 years.”

Newsom is excited about the potential for Western’s system.

“It can help fuel these other projects (including algae growing) and be a great demonstration project for farmers throughout the region or even nation,” Newsom said.

And there is the added benefit of being able to produce energy from cows, animals some say are a source of increased greenhouse gases through methane they release.

— For more information about the digester go to www.organic-alchemy.com