Farm to Table meals are gaining popularity and contribute to the overall locally sourced food movement.  Kentucky State University's Thorobred Nutrition Kitchen, a thirty foot enclosed trailer equipped with a full complement of commercial grade kitchen appliances and equipment, is playing a vital role in this phenomenon.  Working cooperatively with a diverse group of community leaders and coordinated by the Hart County Cattleman's Association, June 15, 2018 was one more such venture.  

Over 250 attendees enjoyed a meal sourced almost 100% from local growers.  Appetizers included kabobs made in part from vegetables provided by a KSU minority small farmer and small farm grant recipient.  Entrees included hertitage breed cage free chickens from a grower certified in the KSU mobile processing unit.  Two sources of locally finished grass fed beef were the other main course options.  A complement of salads, vegetables and desserts prepared from products grown on an array of Hart County farms completed the menu.

Held on the lawn of the courthouse, tents provided a festive atmoshphere while commemoratively printed mason jar mugs added to rustic charm.  Careful scheduling of food preparation allowed over fifty pounds of potatoes to be cut and seasoned before the cooking began in the ten rack cabinet convection ovens.  Thirty six pans of sides dishes were systematically cooked and kept warm in order to be at the peak of perfection when served to the guests. 

During the meal, a program of selected speakers educated those enjoying the meal.  In the capacity of Kentucky State University Community Outreach Coordinator, I was given the opportunity to share about the history of Kentucky's land grant historically black college/university (HBCU) and relay how within the collection of 1886 colleges, KSU has the most diverse collection of faculty staff and students.  The mission statement of the mobile nutrition kitchen to increase food accessibility and increase food accessibility was relayed.  This laid the groundwork for a brief indoctrination to global food security initiatives.

Following the meal and presentations, networking was continued.  Events such as the Hart County Cattleman's Association Farm to Table Meal continue to allow the Nutrition program at KSU to broaden its reach both in the number and diversity of audiences.  Plans were made to continue this outreach program in years moving forward.  The concept of farm to table with a brief layover in the mobile kitchen trailer will continue to be implemented in more communities around the Commonwealth.