Farms.com Home   Ag Industry News

Kentucky names its Local Food Heroes for 2015

Four people were given the designation

By Diego Flammini, Farms.com

Four farmers representing Lawrenceburg, Danville, and Lexington in Kentucky were announced as the Local Food Heroes for 2015.

Heroes

The winners, Sidney Ratliff of Danville, Kathy Sink and Cindy Nabar from Lexington and Nathan Truesdell from Lawrenceburg received the most votes from their peers.

They were honored during the Kentucky State Fair by Agriculture Commissioner James Comer and Louisville Mayor Greg Fischer.

“These Local Food Heroes were selected by their fellow Kentuckians for their hard work and their dedication to the mission of producing fresh, nutritious foods for their customers to enjoy,” Agriculture Commissioner James Comer said. “These awards are a small token of our appreciation for everything they do.”

Sink and Nabar produce tomatoes while Ratliff owns Mozybeau Farms and produces heirloom seeds and other vegetables.

Truesdell, a first-time farmer who owns Circle T Farms said he’s honored to receive the award.

“As a first-year farmer, winning the Local Food Hero award is enough in itself,” Truesdell said. “But for my customers to believe in me, go and vote for me … I’m astounded, in awe of the support I have in my community.”

The award was created in 2013 by Seed Capital KY as a way to publicly recognize farmers of all operations in Kentucky for their hard work and dedication to keeping dinner tables plentiful.

“From small urban growers to larger rural farmers, each of these food heroes is an essential part of our local food system, and we are deeply grateful for their efforts,” said Caroline Heine, co-founder and project director of Seed Capital KY.

Join the conversation and tell us about farmers in your community who should be considered a local farm hero.


Trending Video

Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.