Aaron and I at the State Fair

Unfortunately, I’m still recovering from a month full of farrowing pigs, unpacking my apartment, sleep deprivation, settling into classes and the annual dose of “barn bug” that accompanies spending 5 days at the fair.

I’ll get all sentimental after life slows down a little, for now I’m just going to update everyone on how the fair and the weeks leading up to it went.

We sold our stocker calves the first week of August.

This is the most stressful time of year for my dad because we’re at the mercy of the always volatile cattle market. Luckily, this year things went in our favor. Dad came home with a smile on his face and we went out for a celebratory family supper.

Normally, when the cattle sell things relax around Laurent Family Farms.

This year, however, was my brother Bud’s first year of college.

My two helpers at the barn, Aaron and Daniel

When he moved to Lexington  to attend the University of Kentucky we lost not just his company but a valuable farm hand, leaving extra work for us girls.

With one sister the captain of her high school soccer team and the other busy with marching band rehearsals, the extra work usually fell on me.

Luckily, I was able to recruit help from my fiance Aaron and my 3 year old brother Daniel (who usually provided more entertainment than help).

I spent most of August smelling like a pig.

We had 6 showpigs to get ready for the Kentucky State Fair.

This meant feeding special rations to make sure they look their best on show day, clipping their hair and keeping their hair and skin as clean as possible.

As if that didn’t keep us busy enough, the litters of pigs we raise for the Louisiana state show are always born during the State Fair.

This is especially stressful because our entire family spends nearly a week in Louisville with the show pigs, leaving the sows and piglets at home.

My sister Renee is the hardest working high school kid I know. She can deliver pigs and win a soccer game all in one day!

Though we always make arrangements for a friend to look after the farm, nothing makes us more nervous than the possibility for a sow to go into labor without us there to handle any complications.

Luckily, two litters were born the day before we left and my parents planned to come home early to be there when the last ones was born.

Aaron and I took the showpigs to Louisville on the 24th, leaving the rest of the family to take care of the newborn pigs until the next morning when they met us at the fair.

This was the first time my parents had ever fully trusted me with all the showpigs.

My siblings and I have always made the final decisions with the showpigs but we always had my parents there to offer their advice and guidance.

This year, however, my parents would only be at the fair for the 25th and 26th before they headed home to care for the sows and piglets.

Adding to the stress was the fact that this was  the first time we had raised every pig we were showing.

We were anxious and nervous to see how they’d stack up against pigs that other showmen had purchased out of state.

My brother Bud came in from UK to show his pigs in the weekend Open Show.

In the end, all our nerves were for nothing.

My sister Renee and her beloved crossbred barrow won their division of showmanship.

In the swine skillathon (a test over industry knowledge) I took top honors in the senior division, with Renee only trailing me by three questions.

In the junior market hog show we won a yorkshire class and crossbred class. Our crossbred class winner was named Reserve Champion Lightweight Crossbred.

In the junior breeding show, one of our yorkshire gilts was named Reserve Grand Champion Kentucky Proud Breeding Gilt!

In the open breeding show, our two purebred yorkshire gilts were 1st and 2nd in their class.

Reserve Champion Kentucky Proud Breeding Gilt, bred and shown by Laurent Family Farms

Most meaningful to me, were the many compliments we got from other showmen and breeders.

Even the open show judge approached me to tell me how much he admired our pigs and that we had a lot to be proud of.

I couldn’t agree more!

We didn’t just make it through another August, we got to see years of hard work pay off.

As I look back on the longest month of the year, I can’t help but be proud of everything we accomplished.

We didn’t get much sleep and we worked our tails off, but we’ve got 4 class winners, 3 litters of pigs and thousands of memories to show for it.

Ok, maybe I did get a little sentimental.

Along with the lifelong friends I made, I was exposed to consumers who knew nothing about where their food comes from. This experience ignited a passion in me to teach people about the hardworking men and women that produce their food.

Four years later, I returned to GSP as a Resident Adviser in a “non-agriculture” internship. I expected to help a new generation of scholars broaden their horizons and discover what they were truly passionate about.

My seminar group toured the Ky Capitol building and learned about the political process.

I watched as these high school seniors made new friends, thought outside of the box and questioned the “memorize and recite” teaching method they’d become accustomed to in their high schools.

In this safe environment, scholars begin to reevaluate things they had taken for granted before.

In today’s society, food is one of those topics.

Since the scholars knew I had grown up on a farm, I quickly became a source for their questions.

I discussed animal care over lunch, crop subsidies while walking to class and how to order a steak while watching a frisbee game.

The experience was mutually beneficial.

I learned the types of questions the next generation of consumers are asking while the scholars had access to someone who could honestly and candidly answer them.

Serving beef fajitas at my "Meet Your Meat" workshop

I even had the chance to teach a workshop called “Meet Your Meat and the People Who Raise It.”

My friends at the Kentucky Beef Council set me up with a great beef fajita recipe and some awesome “I <3 Beef” stuff.

The scholars and I cooked, ate and talked.

It was an open forum for questions about anything farm related: family farming, animal welfare, nutrition and safe cooking practices.

The participants enjoyed it so much that I repeated it for a new group of scholars.

When I returned to the farm and my “real job” as an agriculture journalist, I couldn’t stop reflecting on my experiences at GSP.

I’d been given a unique opportunity to interact with tomorrow’s consumer. I’d stepped out of my comfort zone and taken the time to learn from the non-ag community.

It wasn’t easy to spend 5 weeks away from the farm and the lifestyle I dearly love, but it was an experience that I hope will ultimately help me protect it.

When I attended the Governor’s Scholar’s Program in 2006, it changed my life forever. Who would have guessed that when I returned in 2010 it would have the same effect.

I’m working as a Resident Adviser for the Governor’s Scholars Program (GSP) at Centre College.

Governor’s Scholars are high school students heading into their senior year who apply for the opportunity to participate in the prestigious 5 week program.

The program provides academic and personal growth through the balance of a strong liberal arts program with a full co-curricular and residential life experience.

Some of my GSP friends and I at the 2006 Closing Ceremony.

In 2006, I left home and my usual summer schedule of hog shows and FFA events behind for 5 weeks at GSP, at the Morehead State University campus.

GSP was my first time leaving my rural hometown and experiencing the way the rest of the world lives.

GSP was the first time I discovered that there were people in the world who don’t know what a tractor is, actually met people who don’t eat meat and encountered people who believed that animals should have the same rights as people.

As a Governor’s Scholar, I learned the hard way that there were people in our world who think that farmers are evil.

As shocked and offended as I was by these realizations, I was in an environment that encouraged acceptance and free thinking. I soon learned that for every person I met who hated livestock producers, there was at least two more who wanted to learn about them and loved hearing stories from my family farm.

These experiences were what drove me to become an advocate for the agriculture industry, first on a local level then on my college campus through agriculture student organizations.

Some of my fellow 2010 Centre GSP RA's and I.

It the challenges that I had faced at GSP that motivated me to keep telling farmers stories to the many people who have never heard it.

When the opportunity arose for me to work at GSP as an RA and facilitator for the life changing experiences, I was ecstatic.

Not only will I be providing that same life changing environment for 350 more Kentucky students but I’ll be sharpening my skills as an agriculture advocate as well.

What? How will working at GSP help me achieve my career goals if I don’t see livestock every day?

Will this internship turn into a career? Doubtful; and that’s not my intention.

My goal for this summer is to learn.

I’m learning how the rest of society lives. I’m trying to understand a large group of consumers that we as farmers work hard to feed.

One of my vegetarian co-workers, Silas, who always lets me pick his brain.

What decisions are today’s high schoolers making when it comes to food?

Where they’re getting their information?

Have these future consumers ever met a farmer?

Do they know where their food comes from?

Do they care?

I’m working with people who spend their careers as influencing these young minds.

My coworkers are from cities, small towns and even foreign countries.

Some don’t eat meat, some can’t get enough of it. Some love Michael Pollan, some join me in making fun of him.

They’re leaders, people who set an example to hundreds of others daily, and I’m studying the example they’re setting when it comes to food.

I’m getting so much more out of this job than a paycheck.

I’m gaining a perspective that can only be learned by leaving the cow pasture behind for a while and experiencing a liberal arts college campus.

This is the most prestigious honor the association can bestow on a person. Its given to those who spend years going above and beyond in giving back to the nearly 15,000 members that make up the Kentucky Association.

This year, we could not have honored three more deserving men.

William B. Tolle accepts the Ky. FFA Distinguished Service Award

The first was William B. Tolle.

If you show livestock in Kentucky then Bill Tolle has helped you out a lot over years.

A long time member of the Kentucky State Fair Board, Mr. Tolle was instrumental in establishing the Kentucky State Fair’s Sale of Champions.

The sale of the champion and reserve champion of each 4-H/FFA livestock market animal species raises thousands of dollars that go back to the exhibitors.

A percentage of sale monies are given to the exhibitors of the champions and reserve champions, another portion is divided amongst the rest of the show and a percentage is given to the Kentucky 4-H and the Kentucky FFA Association.

Most emotional for the audience, however, was the surprise presentations.

Only the Kentucky FFA executive secretary, Matt Chaliff, and the convention interns knew who the surprise award recipients were. It was a long week of keeping secrets and white lying but we’re proud to say they were both shocked by the honor.

L-R Mr. Curt Lucas and Dr. Pete Driesbach accept their surprise Distinguished Service Awards

Mr. Curt Lucas and Dr. Pete Driesbach have both work with Kentucky FFA on a state level.

Mr. Lucas serves as state adviser and has spent years working to not only protect but improve Kentucky’s agriculture education programs.

Mr. Lucas is known and loved for his long winded stories, attention to detail and sincere love for every member to ever wear a blue jacket.

Dr. Pete Driesbach is the director of the Kentucky FFA Leadership Training Center in Hardinsburg, Ky.

For over 25 years, Dr. Pete has been dedicated to training the next generation of FFA members.

The Leadership Training Center is our FFA Camp and a place for chapter members to network, team-build and train for their upcoming year of service to their chapter and years to come as future leaders in our society.

Though the Kentucky FFA Association is based in an office in Frankfort, Dr. Pete is always quick to point out that its heart and soul is in Hardinsburg.

As a state FFA officer, I had the privilege to work closely with all of these men. In their own subtle ways, each has made a tremendous impact on my life and the lives of thousands of Kentucky FFA members.

I can’t think of anyone who more deserves this honor or embodies the last line of the FFA motto: “Living to Serve.”

The 2009-2010 State Officer team did an amazing job inspiring members to “Belong. Believe. Become.”

The interns worked long hours, lost a lot of sleep and made countless memories.

A new generation of state officers took the reins and embarked on a year that will change their lives in ways they can’t fathom.

I’m still recovering from the exhaustion and daunting task of sorting through the  2000 photos I took during the week!

When I curled up on the couch to begin editing, I couldn’t resist sharing some of my favorites with you. Enjoy!

As an high school sophomore and junior, state convention was a chance to compete in a career development event and represent my chapter on the state level.

As a senior, I was competing for the chance to become the face of Kentucky FFA: a state officer. As a college freshman, I was retiring from state office and the most amazing year of my life thus far.

Aaron gives last minute stage directions to the 2008-2009 State Secretary

Following retirement, I came back to state convention as an “intern.”

Interns are past FFA members, not all past state officers, not all agriculture education majors, just alumni who want to give back to FFA by donating their time to making state convention a success.

The state officers are the ones on stage, poised and perfect.

What no one realizes is that there’s an intern backstage making sure that they go on stage when they’re supposed to, stand where they’re supposed to and are ready to say what they’re supposed to.

As a state officer, I realized just how important interns are.

By the last session I was so exhausted that I couldn’t even think straight. I was so thankful for the interns backstage reminding me what I was supposed to do next and to just take a deep breath and enjoy my last session.

Interns are truly the unsung heroes of state convention.

They’re the backstage crew, the contest organizers, the registration clerks and the good old fashioned gophers.

Even the interns get a little delirious after a while.

They run in heels, they sweat through their blazers, and cry right along side the state officers, state officer candidates and members at the election session.

Each intern brings their own special skills to the convention so I’ll be handling public relations for the week.

I’m writing press releases, shooting photos and helping news media set up interviews with state officers.

I’m also the convention “Roaming Reporter.” Basically, I take a video camera and interview members from across the state about their convention experience. The short videos are shown during the convention pre-session and give a chance for every member to get a moment in the spotlight.

In addition, Aaron and I are presenting a workshop called Blogging Blue Jackets. We’ll be discussing different forms of social media that FFA members can use to advocate for agriculture online.

I’ll expand more on that later, right now I’ve got to pack up extension cords, memory cards and battery chargers and gear up for what always promises to be a memorable week whether I’m wearing a blue jacket or a business suit.

Aaron and I are planning a wedding, starting to remodel our house and looking to the future more than ever.

I’m still chasing my dream of telling farmers stories through freelance journalism.

Beyond just writing, I’m putting more time into my photography and expanding my web design skills. I’m trying to find a way to serve the average farmer, the commodity group and the non-ag client.

I’m approaching this as a business now, not just a hobby. I’m dedicated to making it a career.

More than anything, Aaron and I are determined to start our own beef cattle and show pig farm.

We know that young farm families face a lot of challenges.

We know we’ve got a rough path ahead of us because the only capital we have going into this is our passion for animal agriculture and faith in ourselves. We know that it will take years of hard work to get there.

We’re beginning a new chapter in our lives and we’re asking for any advice you have to offer.

If you could do it again, take things back to when you started your farm or business, what would you do differently?

What should young farmers know about the business they’re getting into?

How do we create a profitable business that we can pass on to the next generation?

The hours were long, the issues were complex and the end result was Farm to Fork: an online magazine that highlights many different aspects of agriculture and food production.

Students get up close with heifers at the WKU Farm. (Sara Shipley Hiles/Farm to Fork)

As a member of this class, I was privileged to work with some of the most talented students in the journalism school.

I learned so much from my classmates.

They were great editors who helped me to write in a way that would better connect with readers who know nothing about agriculture and avoid terms that only a farmer would understand.

More than anything, though, my classmates encouraged me to try new ways of telling a story and greatly expand my multimedia skills.

I tried to repay all their help with my ag expertise. Since I was the only student in the class with an agriculture background, I spent a lot of time translating meat labels or explaining industry practices.

Often I’d help my classmates find farmers who would allow a journalist onto their farm. This was great for both the students and the farmers because often I’d connect them with a farm that would have otherwise been wary of a journalist.

I hope you’ll take a chance to look over our work. We’re very proud of our finished site and the many untold stories were were able to bring to life.

You can click on the images below to link to my pieces or explore the whole site by going to the Farm to Fork homepage.

There’s nothing that compares to the taste of a vine ripened, fresh picked strawberry!

In my house, the first few weeks of summer are full of strawberry dishes: ice cream with strawberries, strawberry syrup, strawberry shortcake and strawberry jam.

If you’re on a low sugar diet like me, however, most of these dishes are strictly forbidden.

Luckily, my mom is a canning whiz!

I grew up in a family that never bought jam from a grocery store and ate  vegetables from our garden year round because Momma had canned them.

For years, my mom has been working on sugar free jam and jelly recipes so that I can once again enjoy homemade jam on warm biscuits like anyone else.

This year, we put our heads together and finally mastered our sugar free strawberry jam recipe!

Its a jam made with Splenda that still has that natural strawberry flavor with all the sweetness homemade jams are known for.

Sugar Free Strawberry Jam

6 cups of fresh, prepared strawberries

3/4 cups water

1 box Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes

3 cups Splenda No Calorie Sweetener, granulated

1. Prepare strawberries. We chop ours up and then mash them with a potato masher.

Its all about preference, some people like chunky jam and some like it smoother. Keep in mind that the more chunks you leave the more the jam will separate in the jar.

2. Place prepared strawberries in 8 quart sauce pot. Add water and mix in Sure Jell. Optional: Add margarine to minimize foam. (I don’t know why or how it works but I promise it does!)

3. Bring mixture to a full boil on high heat, stirring constantly. Boil for exactly 1 minute.

4. Remove from heat. Mix in Splenda. It will probably foam and fizzle a little, this is normal. Keep mixing until most of foam settles. Skim off any remaining foam.

5. Ladle jam into prepared jars. Proceed with canning process following the same method you would with any other jam.

Don’t be surprised if your jam is a little runny.

This is because sugar jells better than a sugar substitute. To combat this you can add extra Sure Jell, however, I find this gives the jam a grainy texture (like you find in many store bought sugar free jams).

If you’re like me, you’re willing to sacrifice firmness for taste!

I hope this recipe helps the sugar sensitive folks in your life to better enjoy summer strawberries year round!

Do you have some great sugar free strawberry recipes? I’d love to hear them!

Feel free to post a comment with any recipes or helpful links for low sugar strawberry lovers.

I’ve previously written about being named high individual and WKU Block and Bridle taking top club honors in the Animal Agriculture Alliance’s College Aggies Online program.

The AAA folks were gracious enough to invite Aaron and I to attend their annual summit to accept my award and represent Block and Bridle. Needless to say, we jumped at the opportunity.

Our big check for being named top club in College Aggies Online

For a couple of college agriculture students, this summit was a collection of the who’s who in animal agriculture.

We were eating meals next to executives of major meat companies, chatting between sessions with researchers and meeting people who are on the cutting edge of advocating for agriculture.

The most flattering thing about our experience was these industry folks were just as excited to meet us!

They welcomed us to their conversations, asked our opinions on major animal agriculture issues and patiently answered every one of our questions about their work in the industry.

I was so excited to hear from so many awesome speakers and take in our nation’s capital all in one week that I couldn’t put my camera down.

Below is an multimedia photo album of my photos from the Animal Agriculture Alliance Summit. Enjoy!