A nonprofit publication of the Kentucky Center for Public Service Journalism

Chef John Foster: ‘Convenience over quality’ debate mixes in cost, availability, and even climate

There are subtle changes this time of year, things dropping in and out without a lot of fanfare and hype. The speed at which some of these products go through the market is astonishing, and makes it that much more intimidating to try and buy and eat local. Just when I’m used to getting my asparagus, it’s gone from the market. It would be so much easier if it’s there when I need it....

Chef Foster: When used in moderation, comfort food fats are essential to our wellbeing

It was 52 degrees when I got up this morning. Suddenly a cup of coffee is a necessity rather than a convenience. Cereal takes a back seat to oatmeal or eggs, and my thoughts turn to cream, butter and let’s face it; fat. While fat continues to plague our diets and clog our arteries it does have some benefits to us. When taken in moderate amounts and with attention to the types and quality of the...

Golden olive harvest gives Kentucky-owned First Fresh its second gold medal in a row

Bill Sanders found a formula for what has become one of the world's best extra virgin olive oils – First Fresh. It is bottled in California and distributed from a warehouse in Springfield, Ky. (Photo provided)   Editor’s Note: Since this KyForward story ran, Bill Sanders’ First Fresh olive oil business has been so successful that his First Fresh-California 2013 harvest won a gold...

Chef John Foster: Despite negatives, fat has practical, critical roles in kitchen mechanics

  Fat … it has such a negative connotation.   Although it provides flavor, texture, luster and what we call “mouth feel” when used in moderation, too little or too much fat has its issues. Too little fat, as in low-fat and fat-free often is replaced with more sugar, salt and engineered fat, which can have far more sinister characteristics. Too much fat is an excuse for you to spend...