Farm and Food News

Honoring Barb David, a Farm to School Champion

On Valentine’s Day this year, Nebraska faced the loss of Farm to School champion and innovative agricultural entrepreneur, Barb David of Oak Ridge Farms Hydroponics. She passed away at home in Ord.

Barb has been a leader with farm to school in the state, actively serving on our Farm to School Advisory Committee. She stood by our side to talk about the challenges and successes of supplying her year-round hydroponic bibb lettuce to Nebraska schools and institutions.

Small Rural School Builds Positive Leaders Using Farm to School

Here in Lyons, the Center’s hometown, a mentorship program at the local school is turning students into positive leaders. New principal Derek Lahm calls it “Empower Your Genius.”

Twice a month, the entire school, grades K-12 - approximately 250 students, is dismissed from class at 2 pm. Elementary, junior-high, and high school students pair up for the mentorship activity.

Study Debunks Meat Labeling Myths

Americans overwhelmingly support Country-of-Origin-Labeling (COOL). America’s COOL law requires that retailers inform consumers about the country where beef, pork, lamb and certain other agricultural products were produced.
 
In 2009 Canada and Mexico challenged COOL provisions related to muscle cuts of beef and pork as an alleged barrier to trade. They argued that the cost of implementing COOL discouraged U.S. meatpackers from purchasing livestock of non-U.S. origin and as a result, reduced the prices of those livestock imports.
 

Everyone Deserves an Awesome Burger

Kerry Hoffschneider of rural Waco, Nebraska, has a vision. She wants to increase access to fresh, healthy food; care for the land; and help her community. Kerry is working with friend and business partner Del Ficke to develop a farm business.

I met Kerry at the Center for Rural Affairs’ and University of Nebraska Lincoln’s Recipe to Reality Seminar in January. I can’t get her ideas off my mind. She and nine other women farmers and entrepreneurs met for a full-day seminar hosted by UNL’s Food Processing Center.

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