KENTON
VOLUME 2, ISSUE 31 — JUNE 28, 2024
THE VOICE OF NKY
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‘This Cat is Fat and I’m Fine with That!’: Love letter to Covington By Maggy McDonel
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ovington author Morgan Coleman wanted to create a story for her daughter, and she knew it had to include the Purrfect Day Cat Café.
“This Cat is Fat and I’m Fine with That!” tells the story of a girl who adopts a big, fat cat at a cat cafe, inspired by Purrfect Day, which is owned by Coleman’s brother, and a Facebook page. The Facebook page “This Cat is Chonky” is, as Coleman describes it, “all about loving on fat cats.” She said people would post photos of their cats who have been “fatshamed,” and “everybody says how they are perfect and beautiful.” After the girl adopts the cat, she takes it home and decides to take it on a walk in her neighborhood, which she said was partly inspired by a man in her neighborhood. “We do literally have a guy in our neighborhood who takes his cat on a walk here,” Coleman said. “You know, love the Cov.” On the walk in the book, the girl and her Continues on page 3
A copy of ‘This Cat is Fat and I’m fine with that’ next to one of the Purrfect Day Cat Cafe cats. Photo provided | Morgan Coleman
Giving Fields grows support for food pantries By Haley Parnell he Giving Fields in Melbourne grows crops that stock local organizations’ food pantries with fresh fruits, vegetables and herbs.
The Giving Fields has 1½ acres of vegetables, 125 apple and pear trees, and 14 bee hives. The fields use a 7-foot, solar-powered deer fence, drip irrigation with water supplied from a nearby well and weed mats.
The fields, owned by Doug and Sheila Bray, have been around since 2011, when the couple was deciding what to do with their 40 acres. Sheila Bray said they would volunteer at local soup kitchens and food pantries and realized there wasn’t much fresh produce available.
Brooke Meyer, assistant farm manager and intern from Western Kentucky University, said the fields have many volunteers from St. Paul’s Episcopal Church. They take the produce they need for their pantry with them. Last Mile Food Rescue delivers the rest of the harvest to the other pantries.
“We just saw that there weren’t a lot of healthy alternatives at the food pantries, especially vegetables,” she said. “Some of the stuff that was donated to the pantries was really on its last leg. You know, almost rotting, some of the foods that some of these pantries would get. We had this big field, and Doug grew up on a farm. We had just sold our business, and we had time.”
La Soupe receives much of the Giving Fields’ produce. Doug Bray said they grow 12-15 items specifically for La Soupe, including fresh herbs. The Cincinnati soup kitchen has trained chefs and community volunteers that transform the rescued food into restaurant-quality, healthful meals, soups and salads.
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Volunteers from St. Paul’s Episcopal Church pick much of the harvest from the Giving Fields. Photo provided | The Giving Fields
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Erlanger library welcomes Ky. first lady to open new kids space p5 You asked: Answers on school choice amendment p19 NO PRINT EDITION JULY 5 Happy Independence Day!