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On his urban farm, Sean Conway is doing more than cultivating his next crop. He's helping grow the next generation of farmers. Conway is a mentor at the GoFarm incubator program, which pairs young farmers with established ones. “I wish that there was like an incubator program available to me in the Denver area at the time, because it would have helped me out a lot,” Conway says. After seven years of farming, Conway says he struggled at first. “I didn't really have enough experience to start farming on my own, so I made a lot of mistakes,” he admits. Now, the GoFarm incubator program is making sure these apprentices don't make the same mistakes Conway did. The program is a mix of hands-on training and classroom work, creating a path to farm ownership. “Two percent of the U.S. population is actually in an agricultural career, which is pretty crazy, so trying to increase the amount of farmers we have will affect the entire community,” says Natalie Fioretti with GoFarm. Apprentice Shelby Johnson knew she wanted to be a farmer, but had no idea where to begin.“The odds are really, really stacked against young farmers in a lot of ways, and especially as a young, queer woman of color from the south, it's like quadra stacked against me,” Johnson says. Johnson says thanks to GoFarm, she has resources and opportunities to network, while learning from older farmers.There are farming training programs like GoFarm across the country. GoFarm’s program lasts two years, with the hope of its benefits lasting much longer. For more information on the GoFarm program and its mission, 1602

The drive to stamp out coronavirus has opened opportunities for companies that usually stamp out pests like roaches and rats. Exterminators are finding COVID control’s a growing new business.Businesses are getting more aggressive about keeping space for workers and customers sanitized and safe.Truly Nolen Pest Control realized it already had an effective COVID killer it had been using to clean up after rat infestations.Mark Ringlestetter with Truly Nolen says, “So at that point, we decided to build a program that would be good for sanitizing surfaces.”So Truly Nolen worked out procedures for a program called Truly Sanitized, developed training and pushed out a new product. Other pest control companies have gone into COVID control too.Right now Ringlestetter says Truly’s charging about two hundred dollars an hour.Ringlestetter says, “Let's take a call center for instance, and you go in and it's ready to go and then you know there's somebody there and you're doing desktops and wiping down keyboards and, you know, creating hard surfaces on chairs then it could go relatively quickly we're moving around a lot of things and we're doing a lot of prep work in advance that, then, that certainly would slow it down.”The product does not have a long term germ killing effect but Truly Nolen’s working on a process that will because even if COVID-19 doesn’t last our extra interest in sanitizing probably will.“I would imagine that it's changed everyone's perception of how, how to protect yourself even against things like the common, the common cold or even the flu. So I think you're going to see some behavioral changes and, and in the public and with the way they just go about things even, even during flu season.” KGUN's Craig Smith first reported this story. 1796

Chicago White Sox manager Ricky Renteria will not be coaching against Cleveland tonight after waking up with a cough and nasal congestion.The team says Renteria underwent a COVID-19 test at a Cleveland hospital on Monday. He will not manage until he gets the results.The Indians are scheduled to start a home series against the White Sox Monday evening.This all comes on the heels of at least 14 Miami Marlins players, employees and coaches testing positive for the virus. The Marlins and the Philadelphia Phillies have canceled their game tonight due to the number of Marlins who tested positive. RELATED: Marlins, Phillies cancel games amid COVID-19 outbreak fears This article was written by Courtney Shaw for WEWS. 741

A Tennessee nurse pleads for Tennesseans to see the COVID-19 crisis through her eyes as the battle, she says, is "getting out of hand."That comes as Tennessee set two troubling new records Thursday -- a record high positivity rate of almost 20 percent and a new daily record of 93 additional deaths just reported.Nurse Emily Egan, who has worked in the COVID ICU unit at Holston Valley Medical Center in Kingsport for the past month, recorded the video diary shared by her employer, Ballad Health.“Ok, I guess, where to start? We started this fight together. We started staying at home, not going out unnecessarily, as a community. I think that everybody did really well. They fought with us.”Egan's own COVID fatigue showed in her eyes."And now I guess they’re tired of it. I guess people are tired of being alone or in their homes and want to get out and be social again."We understand the importance of mental health, but the fight is getting out of hand."As COVID hospitalizations continue to skyrocket across the state of Tennessee, she has seen the faces behind the numbers,"We’re losing more than we’re keeping," Egan said."I’ve put an ungodly amount of people in body bags that I wasn’t prepared to do, that I wasn’t prepared to give up on a patient, but there was nothing else we could do – and we lost them." Across Tennessee, hospitals are feeling the strain.Sadly, some days, the number of available ICU beds depends on the number of people dying."There’s been days that I’ve lost two patients, did their care and got them moved out to the funeral homes and had to take two right back that were equally as sick," Egan continued."I go home. I carry it home. I cry – a lot. I cry a lot. This is real, you know."Nurse Egan said that she gets that some people don't like wearing masks, that breathing through them isn't always easy."But seeing these people die that can’t breathe, it starts to take a toll on you – and you feel so frustrated that they didn’t take it serious, you know. I can’t tell you how many patients that we’ve had that they contracted it at a ballgame or at a family affair of some sort, you know, some birthday parties or dinners," Egan said.In her case, she hasn't seen her own grandparents in months -- because these days, she says, require us to all be willing to make sacrifices."I’m giving these patients my all. I’ve sat with them. I’ve held their hand as they died because family couldn’t be here," Egan said. "And it starts to hurt."And if you could just stop one case by wearing a mask or staying home when you didn’t have to go out, it would help us just so much. If everybody did that for one person, I think we could stop this."As of Thursday morning, there were just 174 ICU beds still available for the entire state. This article was written by Phil Williams for WTVF. 2851

Handmade tortillas and rice and beans are all ingredients in some of Silvia Hernandez' most beloved meals. “I'm from Mexico City, so I love tacos,” she says. “My favorite dish is the carne asada taco.” Hernandez is an immigrant and came to the U.S. a few years ago. She knew how to cook, but she wanted to turn her passion and skill and wanted to turn her traditional Mexican cooking into a business. But she had no idea where to even start.“I didn't know anything about, you know, [the] process, license, requirements,” she says. “I did not even know where offices are located.” That’s where Slavitca Park came in. Park created the Comal Heritage Food Incubator as an outreach program. It’s for low-income immigrants, who needed help to start food businesses based around the cuisines of their homelands. “Everything from understanding, how do you build a menu, how do you source food, how do you price it, what kind of licensing, permitting, you need financing,” Park explains of the education the program provides. The incubator, which acts as a learning kitchen of sorts, is packed five days a week. Here, the women create their own dishes and train with professional chefs. The program now includes refugees from Syria and Ethiopia. “I always say food is one of those things that absolutely transcends everything,” Park says. “I just really think that food is the vehicle that builds the community. Breaking breads. That's what it’s all about.” Hernandez completed the program and now has her own catering company. But she says she just can’t stay away from the program. She still works a couple shifts a week in the incubator. Park loves hearing the stories of those who complete the program."What comes out of it, it’s nothing short of pure magic,” she says. 1783