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Healthy meals lead to healthy connections and community

By Madi Poole, health & wellness reporter

Outside of Virginia Tech, Blacksburg Virginia and the New River Valley has a lot to offer to the community and surrounding areas. Not only is the New River Valley known for its beautiful landscape and lively locals making for a close knit community, something so important to this area is its agriculture. The farms located here in Blacksburg and many other small towns nearby like Pulaski and Giles bring a new meaning to food for a lot of the local restaurants supplying them with healthy and fresh ingredients. In recent years, the farm-to-table movement has gained significant traction in this area, with local restaurants embracing the practice of sourcing ingredients directly from nearby farms. This approach not only supports the local economy but also promotes environmental sustainability, enhances food quality, and a deep connection between consumers and their food sources. This leads to happier customers and even happier employees.

By sourcing ingredients locally, farm-to-table restaurants in Blacksburg contribute directly to the economic well-being of the community. Purchasing from local farmers and producers ensures that a larger portion of the money spent remains within the area, supporting small-scale agriculture and local businesses. This practice helps to preserve farming traditions and regional food specialties, creating a more resilient and self-sustaining local economy .

Farm-to-table restaurants in Blacksburg, Virginia, are key players in supporting local economies. By building strong relationships with nearby farmers and producers, they create stable markets for local agricultural goods, generate employment opportunities, stimulate the growth of complementary businesses, and enhance the region’s food supply chain. Through these efforts, farm-to-table restaurants not only benefit individual businesses but contribute to a more resilient, sustainable, and equitable economy. By supporting local economies in these ways, these restaurants become vital community assets that ensure economic growth is rooted in the region’s rich agricultural heritage and its future potential.

The environmental benefits of the farm-to-table movement are particularly pertinent in the context of Blacksburg’s rural landscape. Sourcing ingredients from nearby farms reduces the need for long-distance transportation, thereby lowering carbon emissions and the overall environmental footprint. Additionally, local farmers often employ sustainable farming practices, which contribute to the preservation of natural ecosystems and biodiversity .

The environmental sustainability benefits of farm-to-table restaurants in Blacksburg, Virginia, are far-reaching. By sourcing ingredients locally, these restaurants help reduce food miles, lower carbon footprints, and support sustainable farming practices that prioritize soil health, water conservation, and biodiversity preservation. Additionally, farm-to-table restaurants encourage waste reduction, energy efficiency, and a culture of environmental responsibility that resonates throughout the community. In a region where the land and agriculture are central to both culture and economy, the environmental benefits of farm-to-table dining contribute significantly to the long-term health and sustainability of the area. Through their commitment to sustainability, these restaurants not only serve delicious, fresh food but also play an essential role in protecting the environment for future generations.

Research does not show a set number in the area of which restaurants may or may not be using local ingredients but there are trends indicating an increasing preference for locally sourced food. According to the National Restaurant Association one survey showed that 30% of consumers were likely to choose a restaurant offering environmentally friendly food or organic ingredients. Another survey reported that 76% of adults are more inclined to dine at restaurants featuring locally sourced ingredients.

Locally sourced ingredients are typically fresher and more flavorful than those that have undergone long-distance transportation. In Blacksburg, the proximity to farms allows restaurants to receive produce at its peak ripeness, ensuring superior taste and nutritional value. This emphasis on freshness not only elevates the dining experience but also encourages healthier eating habits among consumers .

The benefits of farm-to-table dining in Blacksburg go beyond the mere convenience of sourcing ingredients from nearby farms. By focusing on freshness, seasonal availability, nutrient content, and a reduction in preservatives and chemicals, these restaurants are able to provide meals that are not only of superior quality but also support the health and well-being of their customers. The emphasis on fresh, high-quality ingredients enhances the entire dining experience, contributing to the region’s reputation as a hub for sustainable, flavorful, and innovative food.

According to Statista about 42% of Americans stated that they prefer buying locally grown food products. When asked how often they eat locally grown foods, over a fifth of U.S. consumers stated to eat local food twice a week. Another survey found out that 58 percent of consumers are somewhat satisfied with healthy food options available in their local stores and restaurants. Restaurants incorporating local foods into their menu stand to benefit from this recent trend, and many already have. Local food options such as house-made charcuterie were a recurring theme in restaurants. Patrons of fine dining restaurants are particularly eager to see local food options on the menu.

Using local ingredients in restaurants offers a wide range of health benefits—from increased nutrient content and reduced exposure to harmful chemicals, to promoting gut health, mindful eating, and safer food practices. Farm-to-table restaurants in Blacksburg, Virginia, are uniquely positioned to serve the community with meals that nourish both body and mind. As health conscious consumers increasingly look for fresh, wholesome, and responsibly sourced food, these restaurants not only satisfy demand but also contribute to a healthier, more informed, and resilient local population. By choosing to eat locally, diners are investing in their own well-being as well as the health of the broader community.

This model of dining helps create a direct connection between the land, the people who grow the food, and the diners who enjoy it, ensuring that everyone involved—whether it’s the local farmers, the restaurant chefs, or the patrons—benefits from a system that prioritizes quality, freshness, and community.

“As both a farmer and a chef being able to provide my restaurant with fresh ingredients I have grown myself gives me a little more confidence in every meal I make for guest” – Wells Selbe, Head Chef at Mountain Lake Lodge

Farm-to-table restaurants in Blacksburg often feature seasonal menus that reflect the availability of local produce. This approach not only showcases the diversity of regional ingredients but also encourages culinary creativity. Chefs can experiment with a variety of fruits, vegetables, and meats that are in season, offering diners unique and ever-changing dining experiences that highlight the best of what the local area has to offer.

“I believe using local farmers in the area, restaurants like ours are able to not only build connections with the farmers but it enhances the relationship with our customers and community.” – Heidi Stone, CEO of Mountain Lake Lodge

The farm-to-table movement fosters a sense of community by connecting consumers with the farmers who grow their food. In Blacksburg, many restaurants engage in direct relationships with local producers, allowing diners to learn about the origins of their meals and the people behind them. This transparency builds trust and strengthens the bond between restaurants and their patrons, creating a more engaged and informed community.

Outside of restaurants somewhere we can see a lot of this applied is local farmers markets. The farmers market provides an opportunity for locals to come and shop directly from these farms, to buy their own fresh ingredients to then make these same farm to table meals in their own home. As customers are able to buy from the farmers directly they know exactly the freshness going into their food. This also allows for more connections and economic growth for the farmers when they attend these local markets.

The agricultural community can often go unnoticed when in reality a lot of what they are doing is what is bringing this community of Blacksburg together. If it were not for these farmers growing these delicious and healthy ingredients they would be unable to provide to a lot of these local restaurants that also bring the community together. If there were no farmers putting in the hard work there would be no restaurants and with no restaurants there are no connections and community building here in the Blacksburg community.

Overall farm-to-table restaurants in Blacksburg, Virginia, play a crucial role in supporting local farmers, promoting environmental sustainability, enhancing food quality, and fostering community connections. By embracing this movement, these establishments not only provide exceptional dining experiences but also contribute to the overall well-being and resilience of the local community. As consumers continue to prioritize sustainability and local sourcing, the farm-to-table model offers a promising path forward for both the culinary industry and the communities it serves.

Differences in diet around the world

By Elizabeth Ann Miller, Evvy Fite and Madi Poole, health & wellness reporters.

Recently, on The Newsfeed podcast, we discussed the differences in diet within the U.S compared to other countries around the world. From the ingredients used in the food to the outside of food factors that we see worldwide, and the effects this may have on people and their daily lives. The group speaks on personal experience in and out of the country and knowledge learned from a Virginia Tech professor, Sean O’Keefe, from Canada.

Women are self-caring for themselves this month

By Madi Poole, health and wellness reporter

In honor of March being National Women’s History Month, we take time to reflect on all that women do. While giving a few tips on how to best take care of yourself as a woman. Whatever self-care looks like to you, taking extra time to feel good about yourself will add to each day for the better!

Dogs are helping the mental health industry daily

By Madi Poole, Health and wellness reporter

Humans rely on their pets more often then not, they rely on the comfort, the guarantee, and the emotional support dogs can give them daily. We sat down with two dog experts to find out a little more about both the mental and physical aspects dogs can have on humans’ mental health and well-being.

The 2025 Flu Takeover

Photo Courtesy: iStock.com Photo credit to Getty Images

By Madi Poole, Health and wellness reporter

A look into what Influenza, a viral infection of the nose, throat and lungs, and also better known as “the flu”, has done and caused this year for all ages. Giving you a 2025 flu update from how many people got their flu shot this year to how many suffered from the flu this year and just how intense was this year’s flu season compared to past years?

Why it matters: The flu continues to take over each year, this year produced some new records on flu rates and deaths caused by the flu taking precautions where needed like getting your flu vaccine can be critical especially those of high risk.

As of February 1st, 2025 the CDC has reported that 45% of adults have received a flu vaccination and 45.7% of children have received a flu vaccination.
These rates are just about the same as compared to last year. Unable to see a huge increase in people getting their flu shots each year.
While only less than half the United States received their flu vaccination it has been reported that the CDC estimates at least 24 million people have had the seasonal flu this season.
Of the 24 million who caught the flu this season 310,000 were hospitalized and 13,000 deaths caused by the flu this 2024-2025 flu season, 57 of those deaths were children.

The Big Picture: Looking at statistics from just a few weeks ago it was reported for the week of January 25th through February 1st:

31.6% of people who visited a doctors tested positive for the flu
48,661 people with the flu were admitted into the hospital
2% of deaths attributed to the flu
10 pediatric deaths due to the flu were all reported in just one week.

Jaymie Bollman, a pediatric nurse, tells us about how bad it has been in her office for the flu this year “I have been at this office for four years now and this has probably been the most intense flu season I have seen yet.” Bollman tells us that she has seen children ranging from all ages come in and test positive for the flu “Seeing the flu in kids is not super rare just because once it starts in school it doesn’t stop for a while but we have had kids from three years old all the way to 17 come in here and test positive for it just in the past two weeks.”

Zoom In: One aspect of this year’s flu season that surprised doctors was for the first time since the pandemic there was a week that had more deaths caused by the flu than COVID-19. CBS News reported the week ending on January 25th, 2025:

1.7% of all deaths reported were due to the flu
1.5% were reported due to COVID-19
Rates of hospitalizations due to the flu were three times higher than COVID-19 because of this season’s record high of Influenza cases.

Luke Darrah talked to us right after having the flu, comparing it to COVID-19 “I have had both Covid and the flu multiple times but the flu I had this year was worse than any other year and worse than when I had covid.” Darrah tells us a little about the symptoms he was feeling this time around “I just felt very weak and exhausted but the congestion was the worst part. I struggled breathing out of my nose for a while.”

Stores like Target, Walmart, CVS, and Walgreens are making sure cold and flu medicine stays stocked due to the high demand for the medicine during flu season.

What we’re watching for: Moving forward this year as “flu season” comes to an end precautions should still be taken. The CDC always recommends health advice on how to avoid or minimize the chance of getting the flu. The CDC recommends:

Everyone six months or older should get a flu vaccine
Stay at home when you are sick
Cover your nose and mouth
Clean your hands
Practice good hygiene and other healthy habits

Dry January makes for a healthy start to the year for college students

Photo courtesy of istockphotos.com, photo credit: Getty Images, copyright: 4kodiak

By Madi Pool , health and wellness reporter

Participating in “Dry January” as seen on social media is on the rise for college students due to many health benefits stemming from the trend.

Dry January is taking all 31 days of January and choosing to not drink any alcohol. The trend has continued to rise in popularity due to social media and many influencers hopping on the trend. When doing the trend many have seen some significant benefits to their health and have even chosen to continue with sobriety for months after January or even the entire year.

The popularity in dry January brought to social media actually stems more from a fear of alcohol and some of its side effects that have been brought to light and caused concern for people especially those aging from 18 to 29 years old.

Tiktok and Instagram have been useful tools for both motivating and educating those participating in the trend.

Tiktok accounts like greenjuicedrinker and LJ post on their public account to give followers some help and guidance while doing dry January.

It is no secret that college students like to drink and have fun but they don’t always know what this alcohol can do to their body especially if it is a consistent part of their week. Research shows 80% of college students consume alcohol to some degree and estimated 50% of those students engage in binge drinking. They don’t realize what this may be doing to their body in the moment and down the road for their health in the future.

Taking just 31 days to not drink and show their body what it is capable of feeling has been rejuvenating for some as they have taken on dry January. Reagan Shiley, a student at Radford University is in her junior year and has decided to participate in dry January this year and she says the changes she has seen to her health have changed her mindset on drinking as a whole.

“I am currently on my 27th day of dry January and I have never felt better.” says Shiley. She feels she has been more energized, less bloated, more efficient, and even able to focus better due to cutting out alcohol. “I saw people on social media talking about a few health trends for the new year and I knew I wanted to participate in one to better myself and I felt this was the most obtainable for me.” Other trends like “75 Hard” or just “going to the gym more in the new year” are goals we see for everyone in the new year but dry January is one of the only long lasting trends society is seeing.

Students are able to learn a lot about themselves when participating in the trend as well as aspects they would not expect if they did not take on the trend. College students don’t realize how much of a social aspect there is to drinking or what some say “peer pressure” there is to drinking. Many students feel the need to drink because their peers are or because if everyone is drunk they can’t be the only sober ones. But by participating in the trend some have been able to see there is a balance and finding a healthy balance between the two is possible.

“A big concern for me going into this challenge was what my friends would think or say to me, and they did make comments or jokes at first but once they realized I still want to hangout with them and can still have fun without drinking they barely even noticed I wasn’t drinking with them.” says Shiley.

As more and more people participate and are able to see these health benefits more will be inclined to the trend and caring less about what their friends have to say. Dry January has shown that you can experience benefits like weight loss, better sleep, balanced mood, clearer skin, less acid reflux, better liver function and a lower risk for cancer. These are all essential to college students and perfect for the 18 to 29 age range.

Shiley states her favorite part to this whole trend “I think out of all the benefits I have seen from this trend my favorite has to be waking up knowing I don’t feel hungover or sluggish and can be productive with my day or my weekends.”

Shiley will continue participating and believes she will have no trouble making it to day 31 and claims she may even go longer or at least cut back on her alcohol habits once she does start drinking again. That is what the trend hopes people are able to take away from the experience. It is shown that about 75% of people who participate in the trend are able to complete it. But what is next after doing so? According to data, 25% of people who completed dry January reported reduced alcohol consumption even after the month was over. It was particularly noticeable in younger generations like Gen Z and specifically college students where participation in the trend is higher.

Dry January is not only for the young generation though, people of all ages have participated in the trend and are able to learn a lot about themselves from it. Katrina Lamberton, was 42 when she decided to take on the dry January trend in 2024. She said the trend saved her life for the better and she has still not had a drop of alcohol to this day over a year later. “I did dry January for more than just the physical benefits. I felt it was really good for my mental health as well.” says Lamberton. “I felt I had more control over my life when I stopped drinking, I made better decisions, I woke up feeling better about myself, and I got more done so I never felt a reason to go back to alcohol.”