Gregg Rentfrow, left, and Ryan Chaplin stuffed and cut sausage in the University of Kentucky meats lab in February.
Gregg Rentfrow, left, and Ryan Chaplin stuffed and cut sausage in the University of Kentucky meats lab in February. Herald-Leader
Gregg Rentfrow, left, and Ryan Chaplin stuffed and cut sausage in the University of Kentucky meats lab in February. Herald-Leader

Op-Ed

November 05, 2013 12:00 AM

Ky. Voices: UK Dining serving all well; no need for a private vendor

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