Success Stories By MajorProgram FY2025Jul 1, 2024 - Jun 30, 2025
Pressure Canning
Author: Kaitlyn Fryman
Major Program: Food Preparation and Preservation
The Fleming County Cooperative Extension Service recently held an informative program led by Family and Consumer Sciences Agents Katie Fryman from Fleming County and Lora Pullin of Greenup County. They provided a hands-on demonstration on how to pressure can tomatoes using research-based information from the University of Kentucky. The class attracted six participants from various walks of life, all united by a shared goal of overcoming the uncertainties associated with pressure canning. Through
Full Story
Global Kitchen Experience : Lebanon
Author: Kelly Alsip
Major Program: Food Preparation and Preservation
Success Story: Global Kitchen Adventures - LebanonIntroduction: The Global Kitchen Adventures class in Lebanon has tremendously succeeded in significantly enhancing participants’ culinary skills and knowledge. This success story highlights the positive impact of the class on attendees, focusing on their improved abilities in making Tabouli Salad, food safety practices, and openness to new culinary experiences. The class was led by local community member Debbie Adams, with valuable assistan
Full Story
Food Preservation Workshops
Author: Amanda Dame
Major Program: Food Preparation and Preservation
In a small town, fresh produce was plentiful but often wasted. To change that, home cooks and gardeners joined a food preservation workshop. Hosted by the local extension office, the event taught pressure canning and boiling water bath techniques. The goal: empower people to save their harvest and cut food waste.The town’s community center buzzed with eager learners. Some were beginners; others wanted to refine their skills. Experienced instructors started with food safety, stressing prope
Full Story
Cajun Cooking
Author: Dylan Gentry
Major Program: Food Preparation and Preservation
Describe the Issue or SituationLake Cumberland area residents have expressed a growing interest in learning more about diverse cultures and their culinary traditions. Many community members have been looking for opportunities to explore different styles of cooking and expand their culinary skills. However, they have lacked access to affordable, hands-on cooking classes that also provide cultural education.Describe the Outreach or Educational Program Response (and Partners, if applicable)To addre
Full Story
Basic Food Preservation
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Basic Food Preservation According to Kentucky County Health Rankings from 2021, 10% of the population of Hancock County is food insecure; meaning that 10% of the people in Hancock County lack adequate access to food. With the recent interest in gardening, homesteading, self-reliance and more people looking to food as health, interest in food preservation and preparation has grown. A series of Food preservation workshops have been offered. Teaching adults to preserve
Full Story
Grape Jelly and Salsa
Author: Teresa Garcia
Major Program: Food Preparation and Preservation
Grape Jelly and SalsaA local group of women from “Genesis Express” recently contacted the Trigg County Extension Office sharing their concern that younger people in the community may not know important skills such as food preservation. They asked if someone from the Extension Office could teach food preservation classes at their newly built community center.The Trigg County Family and Consumer Sciences Agent and a Volunteer Homemaker scheduled an introductory meeting with the group.
Full Story
Everything Sourdough
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Everything SourdoughThe popularity of sourdough bread has risen recently, seen in an increase in bakery sales and home bakers making sourdough bread in their home. Sourdough bread has a unique flavor, texture, and potential health benefits.Traditional sourdough bread made with wild yeast and bacteria has several benefits over bread made with commercial baker’s yeast. Because of the organic acids produced by the Lactobacillus bacteria, sourdough has a
Full Story
Novice Canners Succeed
Author: Ruth Chowning
Major Program: Food Preparation and Preservation
According to Penn State Extension, increased interest in eating locally grown produce has led to renewed popularity of home food preservation. If not done properly, loss of food and money are minor problems. The Centers for Disease Control and Prevention report the major problem - that home canned vegetables are the most common cause of botulism outbreaks in the US.To assist local families with safe methods to preserve their locally grown produce, the Bullitt County Extension office presented 3
Full Story
Basic Homemade Pasta
Author: Joni Phelps
Major Program: Food Preparation and Preservation
University of Kentucky Cooperative Extension Family & Consumer Sciences (FCS) programs are designed to teach people of all ages basic skills that will last a life-time. One of the most common skills taught is cooking. Family & Consumer Sciences (FCS) agent, Joni Phelps, held Basic Homemade Pasta Workshops in 3 locations in Western Kentucky sharing her love for Italian cuisine. The workshops began with an introduction to the history of pasta and its various types. Twenty-eight (28) partic
Full Story
Food Preservation: Water Bath Canning Apple Butter
Author: Caroline McMahan
Major Program: Food Preparation and Preservation
In 2019, health departments reported 215 cases of botulism to the Centers for Disease Control and Prevention (CDC). 10% of these cases were due to home canning practices. To promote safe canning practices in Fayette County, the Family and Consumer Science Agent presented a beginner’s canning class. Additionally, the agent planned an Apple Butter class to align with the produce available in season in the county and local apples were used. 14
Full Story
Food Preservation Training for FCS professionals
Author: Jessica Hunley
Major Program: Food Preparation and Preservation
University of Kentucky FCS agents around the central Kentucky region seek additional training and resources related to food preservation practices, including dehydration and freeze drying. UK Food Preservation Specialist Annhall Norris teamed up with Liz Kingsland and Madison FCS Agent, Jessica Hunley, to offer a training centered around current practices for dehydration of fruits and vegetables. This training also introduced new practices behind freeze drying and how the two methods diffe
Full Story
"Holly Jolly" Event
Author: Edith Lovett
Major Program: Food Preparation and Preservation
Describe the Issue or Situation. Ideas given out to clients using new recipes, sampling recipes and hand made Christmas Decorations to save money.Describe the Outreach or Educational Program Response (and Partners, if applicable).Positive response to new recipes using local grown products and healthy recipes.Provide the Number and Description(s) of Participants/Target Audience.250 attended with not particular target audience.Provide a Statement of Outcomes or Program Impact. Please note that the
Full Story
Healthy Vittles
Author: Sarah Congleton
Major Program: Food Preparation and Preservation
Healthy Vittles Cooking Series for the Holiday SeasonAt Montgomery County Cooperative Extension Service, we believe that holiday meals should not only bring people together but also nourish both body and soul. Through our Healthy Vittles Cooking Series offered by the Family and Consumer Sciences program, we have empowered individuals and families to celebrate the season with delicious, wholesome dishes that prioritize health, flavor, and community.This year, we focused on creating a series
Full Story
Food Preservation at the White Chateau
Author: Katherine Alexander
Major Program: Food Preparation and Preservation
Home food preservation has become popular again and with so many ways (Tik Tok, Instagram, Facebook pages etc.) for people to find recipes and instructions on preserving food, not all are safe. The Daviess County Family and Consumer Sciences Extension Agent needed to provide a food preservation class and targeted beginners. The food preservation class taught and discussed methods of food preservation, using the correct and research-based methods and resources. Researched based methods were discu
Full Story
Holiday Cooking School
Author: Garrard Coffey
Major Program: Food Preparation and Preservation
Strong families are those that create a sense of connection, closeness, emotional safety, security, and stability. One way to maintain a strong and healthy family is through traditions. Kentucky has a variety of family traditions and values that are deeply rooted in its strong sense of community ties and support networks.In London, KY, the Wilderness Trail Area organized a Holiday Cooking School. This event focused on family traditions, educating participants about food safety and family traditi
Full Story
2024 Summer Baking is FUN
Author: Peggy Jones
Major Program: Food Preparation and Preservation
2024 SummerBaking is FUNOnce school is out for the summer most students like to learn new skills, this past summer nine youth tried out some baking skills. What a perfect reason to attend Summer Baking FUN at Rowan County City Park with the FCS/4-H Agent. On the first day the nine youths divided into small groups and emphasis was on learning basic baking techniques, ingredients, kitchen safety, and creative expression through baking. Youth also learn how to turn on an ove
Full Story
Food Preservation Safety
Author: Joan Bowling
Major Program: Food Preparation and Preservation
The Center for Disease Control (CDC), states that many cases of food borne botulism occur as a result of people consuming home-canned, preserved, or fermented foods that were contaminated with toxin. Contamination in occurs when food is not processed correctly. The CDC recommends the best way to prevent food borne botulism is by carefully following instructions for safe home canning as directed by the USDA Complete Guide to Home Canning. As interest continues to rise in home gardening so does th
Full Story
Juice to Jelly
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Juice to Jelly According to Kentucky County Health Rankings from 2021, 10% of the population of Hancock County is food insecure; meaning that 10% of the people in Hancock County lack adequate access to food. With the recent interest in gardening, homesteading, self-reliance and more people looking to food as health, interest in food preservation and preparation has grown. A series of Food preservation workshops have been offered. Teaching adults to preserve food and prepare food has a
Full Story
Food Preservation Summer 2024
Author: Hannah Thornsberry
Major Program: Food Preparation and Preservation
There are many reasons that people can—to preserve the foods harvested from home gardens or bought at the farmer’s market or store; to save money in the months when crops are not growing; to uphold family traditions; to consume more health-conscious canned foods; or to experience the joy and satisfaction that comes from home food preservation. The Woodford County Extension Agent for Family and Consumer Sciences taught six food preservation classes, all using the boiling water ba
Full Story
Date Night Cooking
Author: Kendyl Redding
Major Program: Food Preparation and Preservation
According to the United States Census Bureau there are 4,629 households in Powell County, KY with the average household size being 3.44 people and about 49.7% of these being married couple households (U.S. Census Bureau, 2023). The 2024 County Health Rankings indicate Powell County is faring worse than the average county in Kentucky for Health Factors, and worse than the average county in the nation (University of Wisconsin Population Health Institute, 2023). Studies have shown that familie
Full Story
Healthy Eating Around the World
Author: Tara Duty
Major Program: Food Preparation and Preservation
Food is a cornerstone of culture, shaping traditions, fostering connections, and promoting health worldwide. Recognizing this, the Fort Harrod Area Family and Consumer Sciences (FCS) Agents organized a multi-county leader lesson titled Healthy Eating Around the World on October 16, 2024, at the Boyle County Extension Office. The program brought together 39 Extension Homemakers and community members for an enriching experience celebrating international cuisines and dietary traditions.Participants
Full Story
Dairy Basics: Making Mozzarella Cheese
Author: Megan Gullett
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.Describe the Outreach or Educational Program Response (and Partners, if applicable).Provide the Number and Description(s) of Participants/Target Audience.Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.
Full Story
Healthy Eating Around the World
Author: Jody Paver
Major Program: Food Preparation and Preservation
Food is a cornerstone of culture, shaping traditions, fostering connections, and promoting health worldwide. Recognizing this, the Fort Harrod Area Family and Consumer Sciences (FCS) Agents organized a multi-county leader lesson titled Healthy Eating Around the World on October 16, 2024, at the Boyle County Extension Office. The program brought together 39 Extension Homemakers and community members for an enriching experience celebrating international cuisines and dietary traditions.Participants
Full Story
FCS Thanksgiving Program @ LCHS
Author: Deana West
Major Program: Food Preparation and Preservation
In November 2024, FCS Agent, Deana West had the incredible opportunity to work with 20 students from Lawrence County High School’s Culinary Class for a special all-encompassing Thanksgiving program. As the new Family and Consumer Science Extension Agent for Lawrence County, this was one of her first big projects, and she couldn’t have been more excited to teach these teenagers valuable life skills in the kitchen, while also creating lasting memories.The plan was ambitious: in one day
Full Story
Savor the Flavor Workshop
Author: Jordan Crain
Major Program: Food Preparation and Preservation
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Barren County Extension Office presented the Savor the Flavor series to a group of seventeen individuals. The Savor the Flavor program focused on various cooking methods
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment