THE
magazinecontents FALL 2013 | Volume 14 | Number 3
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Kentucky Cheese: Coming of Age Be it bleu, white, fresh, aged, salty, or sweet, Kentuckians love their local cheeses. And they have reason to.
A Taste for Success Coming to a store near you—local food products tested, sampled, and approved by UK's Food Systems Innovation Center.
Kentucky is Apple-icious Let those northern and western states battle over which is Apple Capital of the World. In Kentucky, it's quality, not quantity, with some family fun thrown in.
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NEWS IN BRIEF • • • • •
4-H: Serbia's Answer to an Old Question The Meat of the Lesson Certifiably Safe New Name, New Vision Spotlight: Dean M. Scott Smith
SHORT ROWS
Research Annual Report 2012 • Online Weight Loss • Microflora with Macro Impacts • Deciphering a Bacterial Shield
The Ag Magazine is published by the University of Kentucky College of Agriculture, Food and Environment, an Equal Opportunity Organization. © 2013 M. Scott Smith, Dean Nancy M. Cox, Associate Dean for Research Director, Kentucky Agricultural Experiment Station Jimmy C. Henning, Associate Dean for Extension Director, Kentucky Cooperative Extension Service Larry Grabau, Associate Dean for Instruction
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Director: Laura Skillman Editor: Carol Lea Spence Designer: Becky Simmermacher Writers: Jeff Franklin, Aimee Nielson, Katie Pratt, Carol Lea Spence Photographers: Matt Barton, Stephen Patton Additional Photo Credit: Thinkstock.com Cover Photo: Matt Barton/Stephen Patton
The Ag Magazine Editor Agricultural Communications Services 131 Scovell Hall, University of Kentucky Lexington, Kentucky 40546-0064 E-mail: magazine@uky.edu
Mention or display of a trademark, proprietary product, or firm in text or images does not constitute an endorsement and does not imply approval to the exclusion of other suitable products or firms.
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