FRANKFORT, Ky. \u2014 Kentucky State University hosted over 30 schools for Ag Round Up, bringing about 4,000 people, including over 1,000 high school students, to the university\u2019s Yellow Brick Road for research demonstrations, livestock exhibits and information about careers in agriculture.<\/p>\n
Students could see livestock up close, learn about research and talk with people working in agriculture.<\/p>\n
\u201cA lot of kids really are disconnected nowadays from agriculture completely,\u201d said David Neville, a Henry County farmer. \u201cSo we want to give them just a positive experience.\u201d<\/p>\n
Neville said animals, including a calf drinking milk, helped draw students in and create opportunities for broader conversations about farming.<\/p>\n
\u201cWhen we capture them, they come up to pet the calf,\u201d Neville said. \u201cIt gives me an opportunity to talk about other things on the farm, other agriculture issues.\u201d<\/p>\n
Kirk Pomper, a professor of horticulture at Kentucky State University, showcased pawpaw, inviting students to explore the native Kentucky fruit.<\/p>\n
\u201cAgriculture itself has been kind of more interest the last few years,\u201d Pomper said. \u201cI think people want to know where their food is coming from and how it grows.\u201d<\/p>\n
Jade McCargo, KSU\u2019s senior class president, along with her sister, Jaiya, want high school students to explore the endless opportunities a world of agriculture can hold for them.<\/p>\n
\u201cBefore I got to college, I did not know anything about agriculture, but Kentucky State just really opened my eyes to what the world could possibly for my future,\u201d McCargo said.<\/p>\n
Ag Round Up wrapped up KSU\u2019s fall All In for Ag Education Week, a statewide effort to teach students where their food comes from and show them career opportunities connected to agriculture.<\/p>\n
According to the agriculture department, 95% of Kentucky counties joined All In for Ag Week this spring, up from 63% last year.<\/p>\n","protected":false},"excerpt":{"rendered":"
FRANKFORT, Ky. \u2014 Kentucky State University hosted over 30 schools for Ag Round Up, bringing about 4,000 people, including over 1,000 high school students, to the university\u2019s Yellow Brick Road for research demonstrations, livestock exhibits and information about careers in agriculture. Students could see livestock up close, learn about research and talk with people working<\/p>\n","protected":false},"author":2,"featured_media":36624,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[19081,4855,4858,30713,1131,195,4857,2184,98,30714,4344,4342,4340,4343,4341,4856,4853,4701,192,4353,145,15257,190],"class_list":["post-36623","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kentucky","tag-app-education","tag-app-good-news","tag-app-in-the-community","tag-app-latest-education-stories","tag-app-local-business","tag-app-top-stories","tag-bowling-green","tag-education","tag-good-news","tag-julia-narvaez-munguia","tag-kentucky","tag-kentucky-dining","tag-kentucky-food","tag-kentucky-grocery-stores","tag-kentucky-restaurants","tag-ky-in-line-video-player","tag-lexington","tag-louisville","tag-news","tag-northern-kentucky","tag-top-stories","tag-topic-latest-local-business-stories","tag-vod"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117354859653128283","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/36623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=36623"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/36623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/36624"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=36623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=36623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=36623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}