Extension
It Starts With Us
Author: Trent Adkins
Major Program: Local Food Systems
The 2017 City to Farm Tour was held on September 14th, 20017 with well over 70 local business leaders/ Pulaski county chamber members in attendance. Extension partnered with the Somerset-Pulaski Co Chamber of Commerce to plan the event. The event is to help educate our community about the changes that have occurred in agriculture over the past decades. This behind-the-scenes look at local agriculture allowed community leaders the opportunity to meet the hard-working farmers and producers who kee
Author: Edith Lovett
Major Program: Local Food Systems
Sixty-nine “City People” from Pulaski County attended the “City To Farm Tour” to learn how six farmers make their living, living on the farm. For the first time the city people learned how to have their soil tested to see what nutrients may be needed to help their plants grow better. They also visited a meat processing company to see how fresh meats were processed and how they could take advantage of this service. What d
Author: Bethany Wilson
Major Program: Local Food Systems
The 2017 City to Farm Tour was held on September 14, 2017 with well over 70 local business leaders and Pulaski County Chamber of Commerce members in attendance. Extension partnered with the Somerset-Pulaski Co Chamber of Commerce to plan the event. The event helps educate our community about the changes that have occurred in agriculture over the past decades. This behind-the-scenes look at local agriculture allowed community leaders the opportunity to
Author: Mattea Mitchell
Major Program: Local Food Systems
Local FFA students serving dinner. Beautiful table display including the menu featuring Kentucky Proud products. Appetizers are served! Clinton-Hickman County Rotary Club and the Hickman County Cooperative Extension Service co-hosted the Kentucky Proud Farm to Fork Fundraising Dinner on August 31, 2017 along with the Farm to Fork Committee. This was unique opportunity to simultaneously eat a delicious Kentucky Proud meal prepared by local caterers and bakers, Cooperative Extension
Author: Sarah Imbus
Major Program: Local Food Systems
Nestled in the urban sector of the county, Newport High School has a diverse student body where 100% of the school is enrolled in the federal free and reduce lunch program. The lack of knowledge of where our food comes from is the catalyst of this afternoon 21Centry program. Meeting weekly on Friday afternoon, Agriculture agent, 4H program assistant and Horticulture agent provide hands on programming for the youth. Introducing topics such has beef production, seed biology, equine science, and fr
Author: Lorin Fawns
Major Program: Local Food Systems
According to the 2010 U.S. Census Bureau, Kentucky’s poverty rate is 18.5%. Mason County’s poverty percent is above state average at 19.5%. Many children do not get the chance to taste fresh vegetables nor do they get the opportunity to grow their own food. The horticulture agent partnered with Girl Scouts to teach a program at the local Boys & Girls club which consisted of twelve youth gaining nutritional knowledge and incorporating fresh produce into their diet. I conduct
Author: Paul Andrew Rideout
Major Program: Local Food Systems
Agriculture has always been a significant factor in the sustainability and development the nation and Kentucky in particular. Unfortunately, the important role of agriculture as a foundation is not always apparent to those outside of agriculture. Current generations of children often see agriculture only in terms of narrow stereotypes—a farmer, a cow, and/or a tractor, with the stereotypical farmer only visualized as an old man that "wears bib overalls and chew
Author: Shane Bogle
Major Program: Local Food Systems
The influx of social media has skyrocketed over the past few years. The on-going and increasing demand of customers online has confirmed that the reality of social media is not one of fad or trend, but one that is here to stay, permanently. Social media does, in fact, help get the word out about Extension. But even more important than the exposure, it provides the opportunity to grow relationships with your target and even non-target audience. Local needs assessments last year identif
Author: Whitney Carman
Major Program: Local Food Systems
Grayson County Extension Services’ annual Family Farm Fest has quickly become a family favorite for Fall activities in the Grayson County community. In an effort to promote the Grayson County Extension Service, the County Extension Council, along with agents from all program areas, planned and implemented our third annual Extension Family Farm Fest. The purpose of this event is to provide families with a fun, local agriculture experience, promote Extension Programs in the county along with
Author: Bryce Roberts
Major Program: Local Food Systems
Purchasing locally produced items continues to gain momentum and the Spencer County Cooperative Extension Service hosted our fifth annual Farm to Table Meal in September 2017 to highlight that healthy meals can be produced solely by products grown in Spencer County. A committee made of members of all of the Extension Program councils worked with a well-known local chef and members of the Taylorsville Farmers Market to plan and host a 5 course Itali
Author: Keith Center
Major Program: Local Food Systems
During the 2009-2010 academic calendar year Vocational Agriculture Education was removed from the Elliott County School system. During the 2015-2016 school year one vocational agriculture course was offered to Elliott County High School student’s grades 9-10, during the 2016-2017 school year four vocational agriculture courses were offered to student’s grades 9-12 and currently during the 2017-2018 school year seven vocational agriculture courses are offered to student’s grades
Author: Robert Smith
Major Program: Local Food Systems
Focus is an acronym for Food Chain under Survey and was developed to provide an in-depth look at the food production and their pricing influences. Our audience is a small group of well qualified high school juniors that are very interested in agriculture business and production. During this series of classes, we will expose the young adults to how different businesses are structured, how pricing is affected by inputs and how we get food from farm to table in all population densities.
Author: Linda Hieneman
Major Program: Local Food Systems
~~In Greenup County at least one or more generations is removed from the family farm. Today’s children go to the grocery store with their parents to purchase food. The connection of how the food is grown or produced is lost. This need is why Greenup County Extension Service and Farm Bureau believes it is necessary for individuals, both young and old, to understand the importance of Agriculture. Education is the key to bridging the gap between farmer and consumer. Greenup County Extension s
Author: Steven Musen
Major Program: Local Food Systems
The Jessamine County Cooperative Extension Services has a strong partnership with the Nicholasville Farmer’s Market. This past year was the first year as a market for the Nicholasville Farmer’s Market. The overwhelming support and excitement for the farmer’s market allowed for the vendors’ income to far exceed expectations for a beginning market. As a wrap-up of the season, the Nicholasville Farmer’s Market wanted a celebratory program to display vendors and what th
Author: Angela Whitehouse
Major Program: Local Food Systems
Invited to do a Grape Propagation extension demonstration for Mrs. Sharla Gross Teacher/Educator at UK Fayette Co. Family Care Center's non-traditional biology class for young mothers. The class went well with all the young ladies participating and interested in learning about the health benefits of grapes, recipes with grapes and starting their very own grape vine to grow at home. KSU provided the recycled pots, soil and concord grape cuttings from the KSU extension and demonstr
Author: Bethany Pratt
Major Program: Local Food Systems
Due to the success of the “Eat Local, Grow Local” workshop series in 2017, the Jefferson County Extension Agent for Horticulture Education, The Urban Conservationist with the Jefferson County Soil & Water Conservation Service and Louisville Grows decided to partner together to provide a nine month workshop series for more advanced backyard producers called, “Eat Local, Grow Local: Urban Homesteading”. The series primarily utilizes the knowledge and expertise available
Author: Amy Aldenderfer
Major Program: Local Food Systems
Haycraft Urban Garden The Haycraft Urban Garden (HUG) is a community garden started as an appropriation of the Improved Health Outcomes Program (iHOP) Grant received by the Lincoln Trail Health Department in collaboration with the City of Elizabethtown, the Lincoln Trail Health Department and the Cooperative Extension Service. This grant envisions that a community’s health status can be improved through convenient and structured opportunities for physical activity and nutrition
Author: Trent Adkins
Major Program: Local Food Systems
For the 2nd straight year More than 4,000 students and teachers at the South Western High School in Somerset, Kentucky had the opportunity to sample fruits that were not offered to them at their high school or at home. Less than 10 per-cent of the students and teachers had ever tasted a pomegranate, and fewer than 3% knew how to slice one. The same was true with the fresh coconut, mango, and papaya. Very few had ever tasted the fruit and had no idea what it even looked like. Several of the stude
Author: Gregg Rentfrow
Major Program: Local Food Systems
Summit Meat Processing, located in Pulaski County, is a fairly new meat processor (>3 years in operation). They are a USDA-FSIS (Food Safety and Inspection Service) facility that is open to new possibilities and want to learn new meat processing techniques. Twin Creek Farms is a beef farm that is diversifying their operation to include a local beef, direct marketing option. The owners want to direct market beef from their cattle via the internet, an on-farm store, and local
Author: Gregg Rentfrow
Major Program: Local Food Systems
The Berry Center (Henry County) always strives to have as much direct community impact as possible. They are beginning to develop a supply chain of local farmers that will raise and supply Rose Veal according to their standards. In addition, they are working with Trackside Butchers to serve as the meat processor for Home Place Meats, Rose Veal. the program is just beginning and there continues to be ongoing consultation on proper cutting techniques, inventory systems, and consi
Author: Gregg Rentfrow
Major Program: Local Food Systems
Hunting is a popular past-time with Kentuckians. Most hunters will solely focus on planning the hunt and bagging game with little thought on what to do with the carcass after the hunt. In addition, food safety after the hunt is a topic that most hunters do not think about or consider as part of the process. Food Safety after the Hunt has become a popular extension presentation throughout the fall. Last year five counties hosted the presentation. Furthermore two coun
Author: Bonnie Sigmon
Major Program: Local Food Systems
Kentucky has an obesity rate of 34 % and a child poverty rate of 35%. Changing eating habits of children early on in life will have a positive effect on these numbers. The WIC Farmers Market Voucher program has been in existence for several years. The London-Laurel County Farmers Market participated in the program for the first two years, but delays in redeeming the vouchers resulted in the vendors’ decision not to continue to participate in the program. Though the redemptio
Author: Paul Vijayakumar
Major Program: Local Food Systems
Kentucky GAP program was revamped by a joint effort between KDA and Food Systems Innovation Center. This update was necessary to include the latest information and practices from the new Federal Food Safety Modernization Act, Produce Safety Rule implemented by the FDA in 2016. New training will be offered to growers who offer raw samples at farmers market approved by the Kentucky Department of Agriculture and road side stands approved by Kentucky Farm Bureau. The new program is called “Pro
Author: Paul Vijayakumar
Major Program: Local Food Systems
In compliance with mandatory USDA and FDA regulations for the prevention of health problems from low-acid and acidified canned foods, the Food Systems Innovation Center offers the Better Process Control School to provide certification to supervisors regarding thermal processing systems and acidification and container closure evaluation programs. The UK-FSIC, in partnership with FDA and the KY State Department of Health (DPH) offers the Better Process Control School to provide certification in th
Author: Paul Vijayakumar
Major Program: Local Food Systems
The FDA Food Safety Modernization Act (FSMA) is a federal law transforming the nation’s food safety system. The “Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption”, aka “Produce Safety Rule (PSR),” establishes for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption. The rule is part of the agency’s ongoing effo
Author: Jonathan Oakes
Major Program: Local Food Systems
Russell County has always had a strong heritage in vegetable production, whether it be commercial or home garden production. This year, in conjunction with Russell County Health Department and Russell Springs First Baptist Church, we were able to start another community garden in Russell County. The new community garden provides low income families, minorities and Senior Citizens with the opportunity to help grow their own food in the garden with other people in the community at no c
Author: Siddhartha Dasgupta
Major Program: Local Food Systems
Kentucky State University’s Beginning Farmer training program, Farming for Cash, which is funded by the USDA NIFA BFRDP program, trains beginning farmers to grow a variety of crops that require a modest investment but provides significant returns. Black plastic mulch, when combined with fertigation, has been shown to produce crops earlier in the season and increase yields. Benefits of using black plastic mulch include increasing the soil temperature, reducing soil evaporation, and re
Author: William Crawford
Major Program: Local Food Systems
Farm to Table meals are gaining popularity and contribute to the overall locally sourced food movement. Kentucky State University's Thorobred Nutrition Kitchen, a thirty foot enclosed trailer equipped with a full complement of commercial grade kitchen appliances and equipment, is playing a vital role in this phenomenon. Working cooperatively with a diverse group of community leaders and coordinated by the Hart County Cattleman's Association, June 15, 2018 was one more such ve
Author: Robert Marsh
Major Program: Local Food Systems
Rowan County has an active Farmers Market that has partnered with the senior center and health department in the Senior and WIC Farmers Market Nutrition program for decades. These programs help farmers increase sales and participants increase access to healthy food. In a new program effort, Cooperative Extension facilitated the Community Farm Alliance (CFA) Double Dollars program in 2018. CFA is the lead for this program. Extension's role in Rowan county was to explain the program to f
Author: Chris Ammerman
Major Program: Local Food Systems
Consumer demand for locally grown fresh produce continues to gain momentum. Successful ventures as KY Proud and HomeGrown by Heros have shifted the consumers focus away from the grocery store and toward the farm stand. Local farmers markets have become the consumer’s choice to provide safe, fresh and nutritious produce for communities across the state.To raise awareness and increase community participation in the local farmers market, Grant County Cooperative Extension, City of W
Author: Melissa Morgan (Newman)
Major Program: Local Food Systems
The Ale-8 Soft drink company contacted FSIC for in assistance in identifying and developing a new soft drink flavor. Following identification of suitable varieties in the laboratory, FSIC conducted taste panel testing to determine consumer preference of each product. The most promising product was a Cherry soda, which then underwent shelf life and food safety testing before being introduced into the market. Recent comments from the client indicate that the new product has far exceeded their expe
Author: Amanda Sears
Major Program: Local Food Systems
The Produce Best Practices Training is a voluntary foodsafety training for produce growers, specifically those that would like to give samples at farmer’s markets, on their farm, or intending to take part in the Farm to School program. According to a study done at the University of Kentucky (Woods, 2010), customers are much more likely to purchase a product if theyhave sampled it.In the fall of 2017, the Madison County Horticulture Agent and the Family and Consumer Science Agent were train
Author: Paul Vijayakumar
Major Program: Local Food Systems
Small and medium sized growers trying to process and sell valued added products use the Kentucky State University's mobile processing unit. The focus of this workshop is to teach them the basics of food safety, hygiene, and regulatory requirements specified by the Kentucky Food Safety Branch. Participants received a training completion certificate if they scored more than 70% in the post-training test. This certificate is accepted by the Kentucky Food Safety Branch, which authorizes them to
Author: Paul Vijayakumar
Major Program: Local Food Systems
Kentucky GAP program was revamped by a joint effort between KDA and Food Systems Innovation Center. This update was necessary to include the latest information and practices from the new Federal Food Safety Modernization Act, Produce Safety Rule implemented by the FDA in 2016. New training will be offered to growers who offer raw samples at farmers market approved by the Kentucky Department of Agriculture and roadside stands approved by Kentucky Farm Bureau. The new program is called “Prod
Author: Paul Vijayakumar
Major Program: Local Food Systems
The FDA Food Safety Modernization Act (FSMA) is a federal law transforming the nation’s food safety system. The “Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption”, aka “Produce Safety Rule (PSR),” establishes for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption. The FSMA Produce Safety Rule requires at least one super
Author: Faye Kuosman
Major Program: Local Food Systems
Farms are an essential and diverse part of Kentucky’s economy, contributing billions of dollars each year across the State. In Woodford County alone, agriculture and the businesses that support it are responsible for one out of three jobs and $565 million in annual revenue. In an effort to promote agriculture, local farms, and producers in the County, the Woodford County Cooperative Extension Service hosted the first annual Woodford County Farm to Table dinner. The dinner was made pos
Author: Anthony Tackett
Major Program: Local Food Systems
Master Gardeners are involved with many different types of community projects throughout the year. One of these projects during the past year involved establishing an urban garden at a local adult daycenter and retirement center. Several volunteers came together to organize this project along with the support of several local businesses. The intent of this project was to act as a therapeutic garden for the residents of the center to provide additional sensory stimulation and ph
Author: Leann Martin
Major Program: Local Food Systems
Locally grown fruits and vegetables are not only healthier, they are also much fresher than produce bought from a grocery store. The concept of “Farm to Table” comes from the idea of knowing exactly where the food you eat comes from. The Agriculture Extension Agent and SNAP-Ed Assistant of the Logan County Cooperative Extension Service brought the Farm to Table idea to the mentally handicapped adults of Lifeskills Industries.By constructing a raised container garden out of agricultur
Author: Christopher Schalk
Major Program: Local Food Systems
The face of agriculture is changing event in Barren County, one of Kentucky’s most prolific agriculture counties. An event to honor the rich tradition of production agriculture was needs, but fewer and fewer Barren County citizens have the direct contact with the farm. As folks loose direct contact with farm life, they understand the real story of farm to fork. The Barren County Cooperative Extension Service partnered with the Glasgow Barren County Chamber of Commerce to host the Barren Co
Author: Chadwick Conway
Major Program: Local Food Systems
For the past few years Eastern Kentucky has seen a huge growth in the demand for local food. Due to this, the county has seen a resurgence of small part time farming. In response, during the spring of 2017, various community organizations and leaders in agriculture created the East Kentucky Farmer Conference. Because the location for the conference was held in Hindman, KY, the Knott County ANR Agent served on the planning Committee, representing University of Kentucky Extension. Through the
Author: Paul Vijayakumar
Major Program: Local Food Systems
The United States Food and Drug Administration (FDA) regulations require that acidified/canned foods need to be tested by a qualified person, called a Process Authority, to make sure the products are safe. While large processing plants have their own Process Authority to test these foods, small businesses in Kentucky and other states depend on qualified University Extension Specialists to help them. As the Process Authority at the Food Systems Innovation Center, partnering with the Food Microbio
Author: Shawn Wright
Major Program: Local Food Systems
Philip Konopka, ANR Agent Lewis County, and I worked with an individual in his county that has a landscaping business and some fruit and vegetable production. He was looking to expand his season to provide work for his landscaping crew so we decided to help him with approximately 1/4-acre of plasticulture strawberries. I used some of my Horticulture Council Funding, and Philip used some of his funding, and the client provided labor along with management of the patch. Philip, th
Author: T. Adam Probst
Major Program: Local Food Systems
Farms are an essential and diverse part of Kentucky’s economy, contributing billions of dollars each year across the State. In Woodford County alone, agriculture and the businesses that support it are responsible for one out of three jobs and $565 million in annual revenue. In an effort to promote agriculture, local farms, and producers in the County, the Woodford County Cooperative Extension Service hosted the first annual Woodford County Farm to Table dinner. The dinner was made pos
Author: Shad Baker
Major Program: Local Food Systems
When someone gets sick from eating a cantaloupe or a head of lettuce, it is quick to hit the news and social media. This is a concern to consumers and producers alike. For the consumer it elicits fears of illness or death. For the producer, thoughts tend towards legal action and bankruptcy. Neither is good. Though the US agriculture industry boasts one of the safest food supplies in the world, more can be done.The University of Kentucky Cooperative Extension Service and agents in Letcher County
Author: Shane Bogle
Major Program: Local Food Systems
Summer is an important time in West Kentucky. Its a time of plenty, and in Kentucky there is plenty of fresh fruits and vegetables available to enjoy. According to the CDC 45% of Kentuckians consume fresh fruits and vegetables at least 1.5 times each day. Since fresh fruits and vegetables are often consumed raw, producing them safely to reduce the risk of food borne illness is of utmost importance. The CDC reports that 48 million people a year are affected by some form of
Author: Steven Musen
Major Program: Local Food Systems
The recognition of the benefits of locally-grown foods in terms of superior flavor, food safety and availability of heritage and unique ethnic vegetable varieties has caused the popularity of community gardens to steadily increase, especially in urban and sub-urban areas. FY 2017-2018 has seen an increase in the Jessamine County Extension Service’s involvement in several unique community garden projects.The “Garden of The Nations” Community Garden has been developed by Asbury T
Author: Paul Vijayakumar
Major Program: Local Food Systems
Good agricultural practices (GAPs) and Good handling practices (GHPs) are voluntary audit programs to validate the production, handling, packaging, and storage procedures of vegetable and fruits to ensure their microbial safety. Fresh fruits and vegetables are minimally processed and do not go through a kill step unlike processed food, and are consumed raw increasing the risk of food safety among consumers. This program is necessary for farmers trying to sell wholesale (i.e., beyond the farmers
Author: Paul Vijayakumar
Major Program: Local Food Systems
The FDA Food Safety Modernization Act (FSMA)is a federal law transforming the nation’s food safety system. The “Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption”, aka “Produce Safety Rule (PSR),” establishes for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption. The rule is part of the agency’s ongoing efforts to
