KER Nutritionist Writes About Historical Feedstuffs for Popular Magazine

Longtime Kentucky Equine Research nutritionist Kathleen Crandell, Ph.D., recently penned an article for EQUUS magazine that spotlights her extensive knowledge of historical feeds and feeding.

Titled “A Meaty Topic,” the article addresses the use of meat to nourish horses throughout time, including during warfare. Using reference books housed in the collection of the National Sporting Library and Museum in Middleburg, Virginia, some more than 130 years old, she describes old recipes, including enticements to lure horses to eat meat.

By today’s standards of cereal grains and oils, old-fashioned feedstuffs can be jolting to the sensitivities. Take, for example, the use of boiled sheep and goat heads. That’s nothing we’d consider today!

Crandell has written many times on the history of feeding horses for Kentucky Equine Research. Two of her most popular articles on the subject include Historical Feedstuffs for Horses: Bread and Historical Feedstuffs for Horses: Carrots.

Grab an issue of EQUUS, Issue 514, to learn other interesting tidbits.