Bob Perry, Coordinator for the Food Systems Initiative in the College of Agriculture at UK and instructor in the Department of Nutrition and Food Science, was recently in Virginia for a tasting of heritage-breed chickens. Perry, a board member representative for Chefs Collaborative, a nonprofit organization of chefs that promote sustainable food systems at the local level, served as a judge at the Chicken Choosin'. To read more about the tasting and Perry's involvement, go to http://voices.washingtonpost.com/all-we-can-eat/tastes-like-heritage-chicken.html.