Who’s your Local Food Hero?

Jul 28, 2015

Vote until August 5th

From now until Wednesday, August 5^th, Kentucky residents are being encouraged to go online and vote for their Local Farm Heroes.

Online vote

“This is a great way to publicly say ‘thank you’ to the Kentuckians who produce the food we eat,” Agriculture Commissioner James Comer said. “This award also raises awareness of the many great food producers we have right in our own backyard. I hope every Kentuckian will go online and vote for their Local Food Heroes.”

If a candidate does not appear on the voting list, people can scroll through names and profiles or nominate producers for the award.

The award is given out by the Kentucky Department of Agriculture in partnership with Seed Capital KY and Louisville Metro Government, sponsored by Farm Credit Mid-America.

Seed Capital KY created the Local Food Heroes award in 2013 as a way to publicly recognize farmers for their hard work and keeping dinner tables across Kentucky plentiful.

The top three vote-getters in Kentucky will be honored by Louisville Mayor Greg Fischer and Commissioner Comer during the Kentucky State Fair, which is scheduled to run from Thursday, August 20^th to Sunday, August 30^th at the Kentucky Exposition Center.

There are different awards throughout the United States aimed at celebrating farmers and all they do for their communities.

Young farmers in New Jersey are eligible for the Outstanding Young Farmer Award and farmers across the country can win awards as part of the Outstanding Farmers of America.

Join the conversation and tell us about farmers in Kentucky who should be nominated for the Local Food Heroes award.

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.