Supporting good, clean, and fair food in East Tennessee.

After just five years in existence, the Organic Crop Unit at the University of Tennessee has been ranked among the six best programs in the nation for teaching students how to grow crops that meet U.S. Department of Agriculture organic standards, according to the Organic Farming Research Foundation in Santa Cruz, Calif.

UT’s program was the newest one to be named the best by the foundation’s first-ever Organic Land Grant Assessment.

“There’s no money with that, just fame,” said Annette Wszelaki, an assistant professor and UT extension specialist. “We got a perfect score on their eight criteria.”

The criteria included elements such as having organic crop production classes and dedicated faculty members, a farm where students do hands-on learning and an internship program, among other things.

Do you have mason jars that you don’t have any plans of re-using? Do you have one too many jars lying around in the kitchen? We can use them!

Casey Littell, one of Slow Food Knoxville’s leadership team members, is doing cooking and canning demonstrations at ”Food in the Fort” every other Wednesday. “Food in the Fort” helps many of Knoxville’s underprivileged by providing them with fresh produce and teaching them how to make simple, healthy meals on a small budget. Currently, Casey is teaching canning classes so they can eat healthy produce all year long!

But they don’t have enough jars to continue canning demonstrations – WE NEED HELP!

Please drop your extra Mason jars off at the Cruze Farm Girl Truck at Market Square Farmer’s Market every Saturday starting May 12! Look for a drop off crate with SFK sign on it.

If you want to learn about what “Food in the Fort” does, visit

Hope your can help us and our friends out!

We’re looking forward to a fantastic menu this year.

Roasted beet, goat cheese and pecan salad.