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Kristin Hughes - Food Chain · Look Who's Talking

0:08
You are listening to Look Who's Talking. I am
0:13
Cameron Minter. I am your co -host and the wonderful
0:17
Laura Sheffield is our guest host. Hey y 'all.
0:21
What's up? What's up? much cam what's up with
0:25
you slow motion I cannot call it I cannot call
0:28
it but I am so glad to see you I saw that Laura
0:32
was coming today and I was like oh she's cooking
0:34
but she's not not today unfortunately oh yeah
0:40
Laura Laura what do you do at community action
0:43
let everybody know so I'm actually the associate
0:45
director of child development under Jessica and
0:49
I am health, safety, and nutrition lead for the
0:52
agency. So I oversee all the safety compliance,
0:55
all the health requirements that we're asking
0:57
for, and the nutrition services. Food, food,
1:00
food. Laura used to do a cooking show that I,
1:07
you know, I work in the studio. And if there
1:11
was any show that I really, really look forward
1:14
to, it was the cooking show. Because you know
1:17
what? There is not a live audience here when
1:21
she's cooking. So guess what? We got to eat all
1:24
the vegetables. All of it. All leftovers. Except
1:27
Pam wasn't a huge fan of the tuna. Yeah. No,
1:30
no, no. And I had to have some meat. She come
1:34
in here cooking vegetables only. I'm like, what
1:37
am I supposed to do with this? Healthy eating.
1:40
Healthy eating. Yeah. Healthy, healthy, healthy.
1:43
Yeah. She's healthy. But, yeah, it's great to
1:47
have you on the show as you're sitting in for
1:49
Jessica. And, yeah, so what's been going on with
1:54
you? Oh, you know, Cam, I have a five - and eight
1:57
-year -old, so not much besides caring for them.
2:00
Hey, tell the audience what you said when I asked
2:03
you what you do for fun. Okay, so he said, okay,
2:05
Laura, what do you do for fun? I said, absolutely
2:08
nothing. I have kids. It's so sad, but so true.
2:13
So true. So true. I understand it completely.
2:15
My daughter has, what is he? He's about 19, 20
2:22
months now, and an 11 -year -old. And while they
2:26
were staying with us, there was never a dull
2:30
moment. Oh, no, never. And you never know what's
2:33
coming out of their mouths either. You never
2:34
know what's going to happen. You can plan your
2:38
day. You can. But those little rascals, they
2:42
will change the day in a second. I promise you,
2:46
you know, now I'm bringing my grandson to the
2:50
center. And so I was waiting on my daughter to
2:53
come drop him off. And I was waiting. I was waiting.
2:56
And then she comes busting through the door with
2:58
vomit on one hand. Her daughter's sick. She's
3:01
trying to hold the baby. And I was like, my.
3:04
God, I'm so glad I'm not you. Okay. Exactly.
3:10
Oh, yeah, it's just good times, good times. But,
3:13
you know, we just celebrated Easter or, what
3:18
is it, Resurrection Sunday, and we had a good
3:21
time. Really, really busy, busy weekend. And
3:27
as a pastor, you can imagine, but. I don't think
3:31
you can. It was super, super duper busy. But
3:34
it was really good, and we finally had some good
3:37
weather. Yes, it was so nice. Perfect for family
3:41
get -togethers, Easter egg hunts. What did you
3:44
all do? We did some Easter egg hunts and some
3:46
family get -togethers. It's been a lot of time
3:49
outside. Oh, did you cook? I didn't have to.
3:52
My mom did. See, there it is. There it is. That's
3:54
the good thing right there. Yeah, so we have
3:57
to celebrate on Saturday, actually, because our
4:02
church lets out probably around 4 or 5, and no
4:06
one wants to come in and start cooking then,
4:09
so Saturday it is. But I think God has the greatest
4:13
sense of humor because on Easter, you know, you
4:15
get your new frocks and your new... Clothes and
4:18
everything. And most Easter's is raining or snowing.
4:22
It's like, oh yeah, bring that spring outfit
4:25
if you want to. Oh man, but it's good to have
4:30
you here. I just wonder, do you have a Coffie
4:37
Break? I sure do. We played the intro music.
4:45
I don't know why yet. We're going to put an intro
4:47
visual to go along with this, but we'll wait
4:52
till the beat drops. The future belongs to those
5:01
who believe in the beauty of their dreams. Wow.
5:05
And that is Eleanor Roosevelt. Wow. The future
5:08
belongs to those who believe in the beauty of
5:11
their dreams. You got to believe it to live it.
5:13
Oh, wow. That's a good one. That's a good one.
5:17
Yeah. Yeah, that speaks power. You know, you
5:20
got to believe it. You got to believe it. You
5:22
got to. And, you know, what's not said there
5:25
is you got to dream. You've got to dream. How
5:28
many people have stopped dreaming? How many people
5:32
have just given up and said, oh, that's life.
5:35
This is what I got. The beauty of your future,
5:39
right? Yes. The future belongs to those who believe
5:44
in the beauty of their dreams. Wow. That's powerful.
5:47
That is powerful. So, yeah, we got a dream and
5:51
we got to look forward. That's right. Always
5:54
looking forward. Want to do better. That's it.
5:56
That's it. Okay. All right. All right. I like
5:59
it. I like it. You like it. I love it. All right.
6:03
We have a powerful show today. We have a great
6:08
partner. along with us today. So will you do
6:13
us the honors of telling us what the show is
6:15
about and who our guest is? Oh, I would love
6:18
to. So today we have Kristen Hughes. She is the...
6:23
co -executive director for food chain she started
6:27
in food chain as 2019 as the director of education
6:30
and outreach and she works um with partners and
6:35
organizations and does a lot with the farm to
6:37
school programs um and she chairs the fayette
6:40
county farm to school coalition okay well welcome
6:46
Thank you for coming and being on the show. How
6:48
are you? Yeah, I am great. I'm so excited to
6:51
be here. I've known Laura for years, so it's
6:55
really great to continue kind of our conversations
6:57
in person. All right. We're so happy to have
6:59
you. We're going to get some dirt today, right?
7:03
So, Kristen, can you just tell us a little bit
7:06
about Food Chain? Absolutely. So Food Chain is
7:09
a nonprofit here in Lexington, Kentucky. So we're
7:12
located downtown. We're in what was the old Rainbow
7:16
Bread Factory. And we really like to talk about
7:19
the place really being what sparked the idea
7:22
of Food Chain. So we do a lot of work across
7:26
the food system, teaching people where their
7:28
food comes from, how to grow food, how to process
7:31
it, how to access it. So our mission is to forge
7:34
links between community and fresh food. And we
7:37
do that through education and demonstration of
7:40
sustainable food systems. I think it's so important
7:43
right now to be able to grow your food. Absolutely.
7:51
And be able to have your own source of food.
7:55
Yes. Because things are just so expensive. crazy
7:59
right now. I think it's important that we all
8:02
learn how to get in that dirt. Yes, or water.
8:06
Oh, that's right, that's right. Tell us about
8:10
that. Absolutely. So we opened Kentucky's first
8:14
indoor aquaponics farm in 2013. This was kind
8:18
of the whole founding of Food Chain, was looking
8:21
at this form of sustainable agriculture that
8:24
could be done in an urban setting, that can be
8:26
done in an underutilized space, an abandoned
8:28
building. Where we are was closed in the 1980s
8:31
and then sat empty for 20 years. and just created
8:35
a lot of kind of, there wasn't access to food
8:40
in the neighborhood, and this exasperated that
8:43
by not having the bread factory open. And so
8:46
when we came in, we took two years to really
8:49
design and build this aquaponics farm where we
8:53
grow tilapia, we grow lettuce, we grow herbs,
8:56
anything leafy, all in an interconnected system
8:59
where we're using the same water. to grow all
9:02
of them so the the fish are providing the fertilizer
9:05
for the plants the plants are absorbing those
9:08
nutrients and cleaning the water and then the
9:10
water gets pumped right back up to where the
9:12
fish are and that's it's an amazing uh thing
9:17
is and we've been talking about being in the
9:19
studio here like it's vegas because there's no
9:22
light but one tell us about how you're growing
9:27
in the dark because it's a dark there's no windows
9:30
that i can remember there are no windows so where
9:33
our farm is located in this building is actually
9:36
what was the old oven room of the bread factory
9:39
so that is great when you think about agriculture
9:42
you do want warmth you want insulation you want
9:45
heat so it holds heat really well which is great
9:48
for plants it's great for the fish we don't need
9:50
to put like heaters in there but we are using
9:53
just led grow lights in the system that are on
9:57
on a timer so that it is providing what light
10:00
is needed for those plants to grow. And it's
10:03
just, it is this little like slice of heaven
10:06
every time you walk in there, because especially
10:08
in the winter when it's cold outside, it's dark
10:11
outside. You go, hey, just come on. Let's walk
10:13
through these doors. You won't even know what's
10:15
in here. And then it's like, bam, here is this.
10:18
It's very, very cool to see. Very cool. Yes.
10:21
And the, I mean, when I went, there were. I'm
10:27
going to say it wrong, but I think they were
10:29
shrimp. Yes. So we do have a marine shrimp system.
10:34
Currently, we harvested all of the shrimp a couple
10:37
of months ago, and we haven't received any new
10:39
little shrimplets, the tiny little shrimp that
10:42
we get when they start out and then we grow them
10:45
to size. But we do have, and it is marine shrimp,
10:48
so it's a saltwater system. It's not hooked up
10:50
to our main system because our main system is
10:52
freshwater. You can't mix those two things. have
10:56
a grow bed that is hooked up to the shrimp system
10:58
and so we are able we mainly focus on um salicornia
11:02
and sea purslane which are two kind of native
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to any salt water location uh plants that grow
11:10
really really well in that system and so we're
11:12
doing aquaponics with salt water as well as fresh
11:15
water wow that is awesome that is awesome yeah
11:18
so with with food chain um I mean, the system
11:23
that you all have is fantastic, but the goal
11:26
is actually producing food. The goal is it's
11:30
more education than necessarily producing food.
11:33
We recognize that with the size of our farm,
11:35
we can't kind of solve any food insecurity, but
11:38
we can inspire others and we can teach others.
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So we always talk about our farm as an educational
11:44
tool. We do tours of the farm. You all came out
11:47
and filmed something that we were able to share
11:49
with all of the Head Start centers so that they
11:51
could see up close and personal what it means
11:54
to run an aquaponics farm, what that looks like.
11:58
then we do work with a lot of classrooms to install
12:01
mini systems to really get kids excited so we
12:03
also do this with the head start programs we
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had this 10 gallon system with some goldfish
12:08
and some plants and we have all of these different
12:12
types our newest kind of system for classrooms
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is a vertical system so it goes high we're using
12:18
pvc in it so pumping the water through the fish
12:21
are going to be in the bottom in the aquarium
12:23
the plants are in the pvc just as a way to connect
12:27
people to like alternative growing systems things
12:30
that you can do inside things that really are
12:32
showing that sustainability but then also introducing
12:36
the opportunity for these lessons about what
12:39
is an ecosystem what are living things what do
12:41
plants need to grow and just being able to to
12:45
provide that information And then some of the
12:48
other things that we do, because we don't just
12:49
have a farm, we also have a kitchen. And so we
12:53
are producing a lot of meals through our kitchen,
12:57
but we're also doing a lot of processing. So
12:59
thinking about the seasonality of fruits and
13:01
vegetables, purchasing when it's like high peak
13:04
season, processing, freezing, dehydrating, freeze
13:08
drying these, making these products available
13:11
when it's not tomato season. You know, we can
13:15
go to the freezer and pull out some frozen tomatoes.
13:16
tomatoes and still make something with Kentucky
13:18
grown produce. That's awesome. So we did that
13:22
filming during the peak of COVID. Yes. Yes. And
13:27
I think it was like an opportunity for the Head
13:31
Start students because we were so enclosed that,
13:35
you know, let's take a field trip, a virtual
13:38
field trip to Food Chain. It was such a learning
13:41
experience. So you also said that you all make
13:44
meals. Yes. Who? are you making meals for? Yeah.
13:50
So we have a lot of different opportunities with
13:53
meals. Um, we do community free community meals
13:56
every Monday, Wednesday, and Friday from four
13:59
to 6 PM for anyone in the community. Um, so Mondays
14:02
and Wednesdays we do hot meals Fridays. We are
14:05
doing grocery boxes, um, with Kentucky products,
14:09
um, and then doing some like ready to eat things
14:13
along with that. Currently we have some funding
14:15
from the Kentucky department of agriculture.
14:18
for the LFPA program, which allows us to build
14:20
boxes and do frozen meals, utilizing all Kentucky
14:25
grown produce. And then we are also a CACFP sponsor.
14:31
We are an SFSP sponsor. So really doing a lot
14:34
of meals for youth and child care programs as
14:38
well. Well, all right. We're going to take a
14:40
quick commercial break. And when we come back,
14:42
we're going to dig in a little bit deeper with
14:45
Food Chain. You are listening to Look Who's Talking.
15:03
This past year has highlighted the strength of
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Community Action Council. Every day, our staff
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works together to help families recover from
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this crisis. We're educating children at home
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and in person, helping parents who lost their
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jobs, and helping households avoid eviction.
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Our work at Community Action Council has never
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been more important than it is right now. So
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why not join us? We have employment opportunities
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requiring a range of skills from entry level
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to advanced. Apply online at... C -O -M -M -Action
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.org. Community Action Council's Head Start programs
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are now enrolling for the 24 -25 school year
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in 15 counties, including Lexington. Head Start
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offers high -quality early childhood education
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for qualifying families with children between
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the ages of 6 weeks and 5 years old. Spaces are
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limited and filling up quickly. So, to help ensure
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your child receives the Head Start advantage
15:54
this year, start your application today by calling
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859 -233 -4600 or go online at ComAction. That's
16:04
commaction .org. And we're here with Kristen
16:38
Hughes of Food Chain. We're going to get right
16:40
back into it. And Kristen, food literacy is something
16:44
of importance in educating parents. Oh my gosh,
16:46
yes. Can you tell us a little bit about that?
16:48
Absolutely. So a lot of our education programs
16:53
at Food Chain really center around food literacy.
16:56
So we talked a little bit about like we have
16:58
our aquaponics farm that is really showcasing.
17:01
where your food comes from, how it grows. We
17:04
have our processing kitchen where we're seeing
17:06
meals made, tasting meals that are made, looking
17:09
and being able to kind of touch ingredients and
17:13
process them. But one of the things that we really
17:15
focus on, especially with youth, is like how
17:18
do we increase their food literacy? So I'm going
17:21
to put you guys on the spot really quickly. Uh
17:23
-oh. Yes, this is something I love to do with
17:26
my kids. I'm ready to fail. Let's go. First question.
17:30
How many different grocery stores or places to
17:33
buy food can you name? And you can just name
17:36
them. Kroger, Walmart, Aldi's. Oh, you're going
17:40
to show out now. Save a lot. You're not going
17:43
to give me a chance to say a word. Come on, you
17:45
got to join in, Cam. You took all the good ones.
17:50
Target. Buy food at Target. I guess so. They
17:55
have little groceries. Dollar Generals. Yeah.
17:58
Okay. Okay. So that was quick. We got a lot.
18:02
All right. Here's the hard part. How many Kentucky
18:06
farms or farmers can you name? Lost Acres Farm.
18:11
Black Soil. Good. Stepping Stone Farm. Oh, yeah.
18:16
And we're done. You guys did a lot better than
18:20
a lot of my classes. So one of the things that
18:24
we really focus on at Food Chain is, like, locally
18:28
grown produce and in -season produce. And it's
18:33
especially important because, like, you could
18:34
rattle off all of those grocery stores no problem.
18:37
You guys came up with some farms. Great. It shows
18:40
that you have some partnerships with a lot of
18:42
great ones where you're getting stuff. don't
18:46
recognize or don't know like who their farmers
18:49
are, right? You're going to Kroger and you're
18:51
buying that food, but Kroger's not growing it.
18:53
But Kroger is the household name. So we're really
18:55
trying to kind of change that story and make
18:59
it so that we're uplifting the farmers. We're
19:01
naming the farmers. We're showing their faces.
19:03
This is who is out there, rain or shine, in flooding,
19:07
in tornadoes, you know, like making sure that
19:10
they are putting food on the table for everyone.
19:14
And so that's really, really important. So one
19:17
of the things that we do is we, you know, uplift
19:19
our farmers. We bring local produce when we're
19:22
doing taste tests, when we are doing our meals,
19:25
when we're doing cooking classes with kids. And
19:28
we're really highlighting that. But one of the
19:30
other things that we do is we really encourage
19:33
like exploration of personal food preferences.
19:37
So you all like what you like. I like what I
19:41
like. There's maybe some food items we all don't
19:44
like, but it's probably different and nobody
19:47
is wrong, right? You are allowed to not like
19:49
something. You're allowed to like something.
19:51
And we really do encourage this in kids. But
19:54
we also want to introduce those opportunities
19:57
for more food curiosity. So the way that you
20:02
can, some of the ways you can kind of increase
20:04
food literacy and especially thinking about a
20:07
parent working with a kid who might be picky,
20:10
who might have very strong personal food preferences.
20:14
Some of the things we suggest are letting kids
20:16
eat with their hands. Then it becomes a whole
20:19
sensory experience and they're more likely to
20:23
touch. look and feel and taste and smell things
20:26
we encourage taking two bites of something not
20:30
just one bite because the first bite a lot of
20:32
times is your mouth and your taste buds getting
20:35
used to that flavor and it might be shocking
20:38
the second bite is finally when like oh you can
20:41
now actually taste this and you can see that
20:45
maybe this is a flavor you like we also do a
20:48
lot of like introducing vocabulary so that we
20:51
can talk about food in a positive way so instead
20:54
of saying ew yuck gross disgusting you know I
20:59
don't like this because the texture is chewy
21:01
I don't like this because it's too salty but
21:04
also kind of asking youth and thinking about
21:08
you know what would help you to like this or
21:11
is there something you can change to like this
21:13
so that's a lot of what we do and just really
21:17
encourage like parents to not get frustrated
21:21
you definitely have to keep trying to get kids
21:25
to try new things and sometimes it's actually
21:27
easier coming from somebody else instead of the
21:30
parent for like getting i mean it research shows
21:33
as a registered dietitian research shows that
21:35
you have to have a try of 10 to 15 times yes
21:38
before you truly know if you like or not like
21:41
something absolutely now you just said something
21:43
that got me thinking You just said food literacy,
21:47
and I believe you're focusing on children. What
21:51
about adults? Yeah, the same goes for adults.
21:54
Because I know a lot of adults who have gotten
21:59
their food group, and that is it. They are not
22:02
willing to experience or experiment. with anything
22:07
else yes so one of the ways that we encourage
22:11
this at food chain we do monthly community cooking
22:16
classes open to anyone in the community it is
22:19
the let me remember the third saturday of every
22:22
month they are invited to come to food chain
22:24
cook with us make something so a lot of times
22:28
our classes will focus on a specific ingredient
22:31
or a food type to really expose Adults and children
22:37
if children come we've had more adults come to
22:39
these classes But an example is one of the classes
22:42
we did was about eggplant if you hand somebody
22:45
eggplant who's never seen an eggplant has never
22:48
tasted an eggplant the likelihood is that they
22:51
are not going to do anything with it but if you
22:54
invite them in and you provide that education
22:57
along with that access and you say hey come and
22:59
learn how you know to make an eggplant not taste
23:02
so bitter come and learn like these different
23:03
ways to prepare it you are more likely to try
23:06
it and we've seen a lot of success that way i
23:09
think fruit is another example like Chick -fil
23:15
-A has a dragon fruit drink. Have I ever had
23:20
dragon fruit? No. But do I like the drink? Yes.
23:25
So I don't know. It's just, to me, food and different
23:32
experiences enlighten me. Yes. At my age, I can
23:38
still learn something new. I can still experience
23:41
something new. And it's almost a travesty if
23:46
you decide that you're not going to learn anything
23:48
new. Absolutely. Even with food. Absolutely.
23:52
There's so many different things that I've never
23:56
tried, you know. And, you know, even this is
24:00
off key. But even like with Chinese food, I don't
24:04
know. what to order if i go to uh to order but
24:10
i eat the buffet so i'm not really you know learning
24:15
you know what i'm saying i'm just you know so
24:17
yeah and one of the things that we also encourage
24:20
is like find ways to try one new thing a month
24:23
keep a food journal write down what what it was
24:26
that you ate and how it tasted is it something
24:30
you would order again um one of the things that
24:32
i try to do is when going to new restaurants
24:34
or even restaurants that i really like i usually
24:37
order the same thing but i push myself right
24:39
let me try something different and let me write
24:42
down what it was and if this is something i would
24:44
order again um but especially with like Kids
24:48
that are in the Head Start program, encouraging
24:51
families to like go to the grocery store or even
24:54
better, go to the farmer's market with your child.
24:58
Have them like select something. Let them pick
25:01
out what they want to try once a month and then
25:04
take it home. Look up recipes together, cook
25:06
together. Keep this running journal of, you know,
25:10
what was this ingredient? How did we prepare
25:13
it? did we like it did we not and that's one
25:18
of the things you know cooking with kids really
25:20
does help to improve a lot of those food curiosity
25:24
and food literacy skills that we really would
25:27
like to see. I mean, Laura's doing so much with
25:30
child nutrition and with the nutrition program
25:32
and the Head Start program and providing these
25:35
opportunities for this food curiosity to happen
25:38
in the classroom. So we've got to make sure that
25:41
that's also happening at home. Absolutely. What
25:43
is that, Laura? What is that program? Talking
25:46
matters. So we take. families and they come together
25:51
for family engagement night with their kids and
25:53
the kids actually prepare the food and the parents
25:56
get to see oh if my kids involved in the cooking
26:00
process they're more likely to try something
26:02
that's right that's right and there's another
26:04
program where kids try different things in the
26:08
classroom what is that you know Oh, just put
26:12
her on the spot. You did just put me on the spot.
26:14
Yeah, yeah, you send me pictures and tell me
26:16
to post them on Facebook. Okay, so we actually,
26:18
as part of our Farm to School initiative, last
26:22
program year, we partnered with Lost Acres Farms
26:25
and Stepping Stone Farm to give us the produce,
26:29
and the kids did taste testing, and they tasted
26:32
kale, they tasted spinach, they tasted strawberries,
26:37
and we got to see what they preferred and what
26:40
they didn't prefer. And then we also do classroom
26:43
nutrition activities where they make the food
26:45
fun. Absolutely. I thought you were going to
26:47
say, we got to see some ugly faces. Yeah, I mean,
26:51
they do do the happy face or frowny face, so
26:55
they get to rate how they like the food. But
26:57
it's so important to keep introducing. I remember
27:00
I did with my grandkids, every weird fruit that
27:04
was in the aisle that I never got. Hey, let's
27:08
try it. Let's get the kiwi. Let's get the one
27:11
with the bumps on it. Let's forget what that
27:13
is. You got to go get that dragon fruit. See
27:15
if you actually like it. Passion fruit, too.
27:19
Passion fruit. I think that's the one I want
27:21
to try right there. There are native to Kentucky
27:25
passion fruit. Really? Yes. So I know that there's
27:28
a tree actually near us, near our location at
27:32
Food Chain on the Legacy Trail. That has passion
27:35
fruit. It grows in the wild. But it is not in
27:40
season right now, so we've got to wait. Y 'all
27:43
like Chick -fil -A. You know, I love their peach
27:45
shake, and they want to say it's seasonal. It's
27:47
syrup! Give me the syrup! You ain't even going
27:51
out getting no fresh peaches. They probably are,
27:53
though, you know. You never know. I know. It's
27:57
just crazy. So I really appreciate you being
27:59
on the show today. How can people get in touch
28:03
with you and learn more? Absolutely. So they
28:06
can go to our website, foodchainlex .org, or
28:09
follow us on social media at Food Chain Lex.
28:13
We are on Facebook and Instagram where they can
28:16
get the most up -to -date information. And then
28:19
look out because we are opening a neighborhood
28:22
green grocery store in 2026. What? Our kitchen
28:26
is in the same building, and we are super, super
28:29
excited to be able to provide fresh food. That
28:31
is great. That is great. So real quick, what
28:34
can you look for in that store? Absolutely. So
28:38
we are going to continue our partnership with
28:40
Kentucky Farmers, being able to procure local
28:43
ingredients at wholesale and bulk pricing to
28:47
be able to pass along that savings to our customers,
28:49
but then also looking at being able to provide
28:52
some frozen meals or some frozen. processed ingredients
28:56
to make making a meal at home a lot easier and
28:59
a lot more like time saving because time is something
29:02
that does kind of constrain when we are able
29:06
to, you know, make fresh meals together as a
29:09
family. Absolutely. All right. Thank you, Kristen,
29:12
for being on the show. Thank you. You have been
29:15
listening to Look Who's Talking.