Posts Tagged With: dietetics

“Farmland” documentary sparks questions on food, farming with dietitians

KSAND panel

Dr. Dan Thomson answers a question during the panel session following a viewing of the documentary “Farmland”

“Farmland” was the featured film during a special event held prior to the Kansas Academy of Nutrition and Dietetics annual meeting in Topeka Thursday, Apr. 14. Approximately 50 registered dietitians gathered to view the documentary, followed by drinks, hors d’oeuvres and a panel discussion featuring farmers and researchers.

Dietitian’s questions focused on GMOs, antibiotics, hormones, animal welfare and sustainability. Panelists shared real-life examples and research on these controversial topics to help equip the nutrition professionals with facts and resources to discuss the topics with their clients.

Panelists included:

  • Scotty Thelman owns Juniper Hill farms in Lawrence. He’s a young, first-generation farmer who grows organic and conventional crops. He also was recently featured in Kansas Living magazine.
  • Debbie Lyons-Blythe is a rancher from Morris County and mother of five. She began blogging in 2009 sharing what happens on her ranch and answering questions about her passions: “Kids, Cows and Grass!”
  • Dr. Dan Thomson is a professor in Kansas State University’s College of Veterinary Medicine and director of the Beef Cattle Institute. He is active on committees like McDonald’s Beef Health and Welfare Committee and Animal Welfare Advisory Board of the Food Marketing Institute.
  • Dr. Tom Clemente is a professor in the University of Nebraska-Lincoln’s Department of Agronomy and Horticulture. He runs the Clemente Lab studying functional genomics and using genetic engineering to create value added and disease control traits.
From left, Lana Barkman and Melissa Reed discussed their farming operations with dietitians during the event

From left, Lana Barkman and Melissa Reed discussed their farming operations with dietitians during the event

CommonGround volunteers Lana Barkman and Melissa Reed mingled with dietitians throughout the evening, discussing their own farming operations. Melissa’s family operates Hildebrand Dairy, which bottles and sells milk across northeast Kansas. Lana’s background is in beef cattle, horses, poultry and greenhouse production.

The event was hosted by the Kansas Farm Food Connection, a group of farmers and ranchers who bring delicious Kansas-grown food to your table. The KFFC includes Kansas Farm Bureau, Kansas Pork Association, Kansas Wheat, Midwest Dairy, Kansas Livestock Association, Kansas Soybean Commission, Kansas Grain Sorghum and Kansas Corn. CommonGround also lends support to the KFFC.

Attendees went home with a reusable grocery bag from CommonGround filled with goodies from the KFFC partners.

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Farmers, chefs, nutrition professionals unite for downtown restaurant crawl

Craig and Amy Good explain how they raise pigs to meet a unique niche market.

Craig and Amy Good explain how they raise pigs to meet a unique niche market.

CommonGround Kansas joined nutrition professionals, chefs and fellow farmers for a restaurant crawl in downtown Manhattan, Kan., on Wednesday, March 30.

The event preceded the Kansas Nutrition Council’s annual meeting, which gathers up to 150 Kansas professionals actively involved in nutrition education and health promotion. Their work takes place in colleges and universities, government agencies, cooperative extension, communications and public relations firms, the food industry, voluntary and service organizations and with other reliable places of nutrition and health education information.

About 65 participants visited three restaurants to sample a pairing of spirits and cuisine representing the Kansas farmers and ranchers who help produce it. Each group was escorted by Kansas farmers, including Michael and Christy Springer, who raise pork and row crops near Sycamore, Bob and Mary Mertz, who raise beef and row crops near Zeandale, and Jeff Grossenbacher, who raises row crops near Bern.

At Harry’s Restaurant, guests sampled wine and a prime strip loin with baguettes. They heard from executive chef Cadell Bynum, managing partner Evan Grier and farmers Glenn and Jennifer Brunkow, who raise crops and livestock near Westmoreland.

Tallgrass Taphouse featured pretzel breadsticks with a cheesy beer dipping sauce with a sample of a fruit-infused wheat beer. Brewmaster Brandon Gunn discussed the brewery’s history and rapid rise to success and wheat farmer Ken Wood shared how he raises wheat near Chapman.

At 4 Olives, guests enjoyed red wine with a savory Duroc pork belly over grits and heard from farmers Craig and Amy Good, who raised the meat near Olsburg. Chef Benjamin Scott discussed his restaurant’s relationship with the Goods and the inspiration behind the dish.

The groups reunited at the Tallgrass Taphouse Firkin Room for door prizes, beer flights and conversation to conclude the evening.

Funding Partners included the Kansas Pork Association, Kansas Farm Bureau and Kansas Wheat. Planning Partners included Midwest Dairy, Kansas Beef Council, Kansas Soybean Commission and CommonGround Kansas.

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