Kentucky State University doesn’t let its research go to waste. Especially not when the research produces vegetables, as Dr. Leigh Whittinghill’s does.
In the summer and fall of 2020, Dr. Whittinghill and others at Kentucky State donated produce to charities in the Frankfort area—4,774.02 pounds total as of late September 2020.
The idea began in the spring of 2020, when Dr. Kirk Pomper, dean of the College of Agriculture, Community, and the Sciences and director of the Land Grant Program, wanted to start a Healthy Food Initiative.
Dr. Whittinghill jumped at the chance to be involved; Extension associate Thomas Trivette and graduate student Matthew Behrends did, too.
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The initiative’s aim was to grow vegetables “that we can donate to stakeholders that would not normally have access to good, healthy vegetables,” Trivette said.
Dr. Whittinghill, assistant professor of urban agriculture, said helping with the donations is “a natural fit” for her.
“A lot of urban agriculture is geared toward solving food security problems and problems with food deserts,” Dr. Whittinghill said. “I produce vegetables as a researcher, and I don’t want any food to go to waste.”
Dr. Whittinghill even started taking some of the lettuce she produced in her research to the ACCESS Soup Kitchen and Men's Shelter back in summer 2019. This year, other organizations have also received lettuce, including the Emergency Food Pantry of Franklin County.
The donations ranged from a few pounds of beets to more than a thousand pounds of sweet corn.
When Dr. Whittinghill arrives at the Harold R. Benson Research and Demonstration Farm, she determines which crops are ready to harvest. Then she, an assistant, and a graduate student will harvest, often going behind what was harvested to replant.
As they harvest, Dr. Whittinghill and her team take note of what they’re researching: how long it takes to harvest each section, the weight of the harvested crop, and what type of fertilizer is used.
Dr. Whittinghill has also been coordinating with Trivette and Behrends to drop off their donations. Trivette estimated there were about 3,000 plants growing in their garden area in late July 2020, which produced many mature fruits into the fall.
Dr. Whittinghill said they are conscious of spreading out the donations among organizations that most need them. Giving too much to one place would also create waste, she said.
“Every time I drop this off anywhere, they’re so thankful,” Dr. Whittinghill said. “They’re just glad that we’re contributing.”
For more information, contact Dr. Leigh Whittinghill at leigh.whittinghill@kysu.edu.
Produce and Pounds Donated
475.92
Cucumbers
6.03 Radishes
2.89 Okra
109.72 Cantaloupe
Cherry Tomato
90.5 Patty Pan Squash
249.17
Butternut Squash
557.34
Lettuce
1.77 Onion
511.43
Tomato
155.8 Summer Squash
877.73
Acorn Squash
70
Peppers
4.25 Assorted Small Melons
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