Extension
It Starts With Us
Author: Kendyl Redding
Major Program: Cook Wild Kentucky
Kentucky offers prime fishing spots that can be found year-round across the state. These streams and lakes are home to bass, catfish, trout, sunfish, and more. Many people rely on local game to feed their families and save money on their grocery bill. Fish is part of a healthy diet. It is a great source of protein and is low in saturated fat. The Powell County Family and Consumer Sciences Agent partnered with Kentucky Fish and Wildlife and Red River Pay Lake to host a Hook a
Author: Tracie Goodman
Major Program: Cook Wild Kentucky
In October of 2022 myself and our FCS agent conducted a summer sausage workshop and charcuterie board series. This series involved several components. In the first part, participants made their own cutting boards, learned about the best types & species of wood to use for cutting boards vs charcuterie boards, natural stains and food safe sealants, cutting board safety, and sampled Plate it Up recipes which were displayed on example charcuterie boards. In the second part of the series, partici
Author: Brenda Cockerham
Major Program: Cook Wild Kentucky
The Paintsville Lake Activities Nature Edible Trail has been high on the FCS priority list for five years. Berry Bushes have been planted, American Chestnut trees, grapes, apple trees, nut trees, mulched pathways, picnic tables, a shelter, and cleared trails, have all been accomplishments to date. This year we held the first Cook Wild program, live and in person - in the wild. We prepared Kentucky Burgoo made with rabbit and venison, Poke Burgers, Paw Paw Pancakes, and snacked on persimmons. Twe
Author: Kayla Lunsford
Major Program: Cook Wild Kentucky
Food insecurity is a terrible reality that many Americans face. Sadly, Kentucky has even higher rates than the national average. According to Feeding America, 1 in 8 Kentuckians face hunger. One way to address this issue is to utilize natural resources our state is already abundant with. That is where Cook Wild Kentucky comes into play. At the Garrard County Extension Office, a collaborative program was planned and implemented by the Family and Consumer Sciences Agent, the Agriculture and
Author: Lorin Fawns
Major Program: Cook Wild Kentucky
The Fleming County ANR agent, Mason County Horticulture agent, and assistant partnered with the local library and Fish & Wildlife officers to host a cook wild program. The program was requested and gained a lot of interest as sign-ups were required. Our registration limit was reached at 25 people, and we had a significant wait list.Before the program, we went to Jungle Jim’s to get wild game meat, but several types of meat were not available. The agents and program assistant worked tog
Author: Lora Pullin
Major Program: Cook Wild Kentucky
Woods and Wildlife for your Wallet is a program that was developed in Greenup County after forestry training was identified as a need by a local community member. A logic model was constructed by a group of local individuals and representatives from Cooperative Extension Service, Soil and Water Conservation District, Kentucky Department of Forestry and local FFA teachers. This group became a committee that formed partnerships to develop this training to educate landowners about the service
Author: Jay Hettmansperger
Major Program: Cook Wild Kentucky
Food insecurity is a terrible reality that many Americans face. Sadly, Kentucky has even higher rates than the national average. According to Feeding America, 1 in 8 Kentuckians face hunger. One way to address this issue is to utilize natural resources our state is already abundant with. That is where Cook Wild Kentucky comes into play. At the Garrard County Extension Office, a collaborative program was planned and implemented by the Family and Consumer Sciences Agent, the Agriculture and
Author: Amanda Dame
Major Program: Cook Wild Kentucky
Food insecurity is an issue across America, especially in communities across Kentucky. According to the United States Census, 18% of Hopkins County residents live in poverty. Fortunately, there are several community agencies that assist with meeting the needs of Hopkins County residents. One program that has been adopted to address food insecurity issues is Hungers for the Hungry. This program allows hunters to donate their harvested deer to local food banks across the state. Once the meat is pr
Author: Lacey Kessell
Major Program: Cook Wild Kentucky
The problemKentucky has the third most navigable miles of water in the USA with over 90,000 miles of streams. It also has 45 major lakes and is the only state bordered on three sides by rivers. Despite the amount of opportunity in the state, there is still many adults who do not know how to fish, where they can fish, or the laws surrounding fishing, with an even bigger number who have never harvested their catch and cooked it for a meal. Utilizing outdoor resources is also an e
Author: Martha Yount
Major Program: Cook Wild Kentucky
In 2016 the Cook Wild Kentucky project was rolled out for use by Kentucky Cooperative Extension Agents and Assistants. This joint project with the Kentucky Department of Fish and Wildlife Resources, Hunters for the Hungry, the Kentucky Department of Agriculture, UK Meat Sciences, Feeding Kentucky, and the Kentucky Nutrition Education Program has grown over the years and now includes 34 healthy recipes using Kentucky game meat and fish, 3 numbered publications with information on including Kentuc
Author: Michele West
Major Program: Cook Wild Kentucky
The Cook Wild Kentucky project started in 2016 for use by Kentucky Cooperative Extension Agents and Assistants. This joint project with the Kentucky Department of Fish and Wildlife Resources, Hunters for the Hungry, the Kentucky Department of Agriculture, UK Meat Sciences, Feeding Kentucky, and the Kentucky Nutrition Education Program has grown over the years. In the Fall of 2022, a Cook Wild Kentucky Recipe Calendar was published. This 16-month calendar (September 2022-December 2023) features a
Author: Dayna Fentress
Major Program: Cook Wild Kentucky
The problemIn Central Kentucky there are numerous types of wild game that can be harvested. However many families struggle to know how to prepare that wild game. Game meats are naturally low in fat and cholesterol but traditional cooking methods such as frying are often resorted to due to a lack of knowledge about alternative ways to cook and use the meat. University of Kentucky SNAP education identified this issue and created a series of Cook Wild Kentucky recipe cards. With these recipe cards,
