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ELECTED OFFICIALS ENJOY THE FLAVOR OF ALABAMA AGRICULTURE

March 04, 2015

By Debra Davis

Among those attending the Taste of Alabama legislative reception were, from left, State Rep. Elaine Beech, D-Chatom, State Sen. Greg Albritton, R-Range, Alabama Farmers Federation Jimmy Parnell and State Rep. Steve Clouse, R-Ozark.

Alabama-grown products served with the spice of state politics provided the menu at the Alabama Farmers Federation annual Taste of Alabama legislative reception tonight at the Federation’s home office in Montgomery.

 About 120 Federation members greeted Lt. Gov. Kay Ivey, Agriculture Commissioner John McMillan, Secretary of State John Merrill, State Treasurer Young Boozer, Public Service Commission President Twinkle Cavanaugh, several state judges and numerous members of the State Senate and State House of Representatives.

In addition to reminding officials of the tasty food grown by Alabama farmers, the gathering allowed Federation members to discuss the new legislative session that began Tuesday.

 “Our members appreciate the opportunity to meet with our elected leaders and enjoy good food grown by the farmers of our state,” said Alabama Farmers Federation President Jimmy Parnell. “This gathering not only gives our members a chance to discuss legislative issues, it helps remind our state leaders that these men and women are the backbone of our state and grow the food and fiber that keeps our economy strong and our country independent.”

State Sen. Greg Albritton, R-Range, who is vice chairman of the Senate Agriculture Committee, said he always looks forward to the annual reception.

“The food is delicious, and it’s always good to visit with the farmers from my district and the rest of the state,” Albritton said.

The reception featured samplings of shrimp from Odom Farms in Eutaw, grits from Oakview Farms in Wetumpka, pork barbecue from Bishop’s BBQ in Cherokee, beef from Mike Henry's farm in Pintlala, Southern fried quail and biscuits with gravy from Bob and Betty Plaster of Montgomery, honey and pecans from Bill Mullins in Meridianville, grilled peanut butter and jelly sandwiches from the Alabama Peanut Producers, plus goat stew and lamb burger sliders from Charlie Thompson of Lexington. The reception also featured fried catfish, chicken strips, turnips, cornbread, sweet potato fries, fried green tomatoes, fruit cobblers and ice cream.

Photos of the night’s event are available on the Federation’s Facebook page  or on Flickr.


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