Environment and Sustainability, Seminars, Water Quality

Seminar VII: Northern Neck & Tangier

Another great VALOR Class IV seminar to a part of VA that I rarely frequent, but oh so full of agriculture and history. The first stop of Seminar VII was Omega Protein. Before an outdoor tour of the plant and one of their fishing vessels, we watched an informative video explaining the multi-generational company Omega… Continue reading Seminar VII: Northern Neck & Tangier

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Southwest Virginia: Culture and Agriculture

It's hard to believe that we have just completed the first year of the VALOR program.  Wow, what an experience!  And, the latest seminar in Southwest Virginia was one of the most memorable seminars so far!  Southwest Virginia has such a distinct culture, and this cultural uniqueness was evident throughout the trip.  It was one… Continue reading Southwest Virginia: Culture and Agriculture

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No Culture Without Agriculture

Being a lifelong resident of Southwest Virginia, I've always considered myself Appalachian. Seminar VI took us past my stomping grounds to what I'd consider "deep southwest" or "the coalfields." I really appreciate Amy for helping make this trip happen because even for a SWVA girl like myself, I gained a lot from this seminar. Several… Continue reading No Culture Without Agriculture

Seminars, Uncategorized

Virginia Produce Company Inc: Seminar VI

Much thanks is given to Kevin Beamer and his family for VALOR Class IV's tour of Virginia Produce Company Inc in Hillsville, VA during our Southwest VA seminar. I enjoyed the tour through the processing and storage facility and learning about how VA Produce Co. works with both local growers in VA and growers across… Continue reading Virginia Produce Company Inc: Seminar VI

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Southern Hospitality at Its Finest

Our May excursion to South Carolina and Georgia was filled with great food and Southern hospitality. We made 13 stops and met some amazing agricultural leaders.  Along the way our menu of foods discussed included milk, peaches, broccoli, beef, pecans, lettuce, pork, rabbits, and onions. The chefs on an episode of Chopped would be able to… Continue reading Southern Hospitality at Its Finest