The Environmental Journal of Southern Appalachia

Displaying items by tag: university of tennessee institute of agriculture

BushslowfoodSlow Food Tennessee Valley co-founder Sarah Bush picks heirloom tomatoes at Vuck Farm in Riceville.  Élan Young/Hellbender Press

Slow Food ramps up regional food resilience efforts

RICEVILLE On a hot summer day in late June, Sarah Bush, co-founder of Slow Food Tennessee Valley, slices some varieties of tender heirloom tomatoes freshly picked from tall rows of plants strung up in a giant, covered hoop-style greenhouse before serving them on a cutting board with a bit of farm-fresh chevre and basil.

The tomatoes span hues of yellow, red, green and purple, some a solid color or slightly striped and bearing intriguing names not found in grocery stores: striped Heart, Cherokee evergreen, chocolate stripe and Valencia. The flavor combinations explode into farm-to-table bliss. 

The tomatoes are especially terrific for a reason: Bush, 46, has practiced regenerative farming since she was 28.

Mentored by other small farmers around the country who taught her how to exist and thrive in an economy that favors Big Ag, she now splits her time between Vuck Farm, a biodynamic farm in Riceville owned by her partner TJ Teets, and managing the produce department at Three Rivers Market in Knoxville — Tennessee’s only cooperative grocery.

She also serves on the planning committee for CRAFT (Collaborative Regional Alliance for Farmer Training), which is run by the Southeastern Tennessee chapter of the National Young Farmers Coalition 

Not a bougie supper club

Founded in 2008, the Tennessee Valley chapter of Slow Food is the only chapter in the state that has remained active since its founding. 

A little more than two decades earlier in 1986, thousands of Italians gathered at the base of the sprawling Piazza di Spagna in the center of Rome to protest the country’s first McDonald’s restaurant. Slow Food’s founder, Italian journalist Carlo Petrini, was among them. Instead of bringing a sign with a slogan, Petrini brought a big bowl of penne pasta to share with the crowd chanting We don’t want fast food. We want Slow Food! Three years later the movement became an official organization and today spans 160 countries

Published in News

WALLAND The University of Tennessee Institute of Agriculture will host a demonstration of its new robotic milking technology at the UT AgResearch and Education Center’s Little River Unit in Blount County. The new system, developed by the Lely Corporation in the Netherlands, allows for the cows to be automatically milked at their own will in a stress-free environment. The demonstration is set for 10 a.m. May 2 and will include remarks from prominent university and community leaders.

The cows are trained to walk up to the robotic system, where each animal will be recognized by a sensor on its collar. The system then knows how much feed to give the cow while she’s being milked, based on historical data. The cow is free to eat, drink and rest while being milked, and in an area where there’s less cattle traffic. About 120 dairy cows can be milked and individual records kept through two robotic systems in a relatively short amount of time.

“The mission of UT AgResearch is to conduct leading-edge projects to serve the evolving needs of the agriculture and forestry industry in Tennessee and beyond,” said Hongwei Xin, dean of UT AgResearch.

“The introduction of milking robots into our existing traditional dairy production system at the Little River dairy facility allows our researchers to find answers to questions ranging from interactions between the animals and robots, impact on the animal’s production performance, and labor savings and profitability. The robotic milking system is part of the UT Precision Livestock Farming (PLF) initiative that aims to improve production efficiency and food supply chain robustness through enhanced animal welfare. UTIA is poised to be the leader in PLF in the region, the nation and the world.”

— University of Tennessee Institute of Agriculture

Published in Feedbag