Extension
It Starts With Us
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
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
Author: Amanda Dame
Major Program: Food Preparation and Preservation
The 2019 Hopkins County Community Assessment revealed that community members rated better food safety practices and better skills for selecting and preparing healthier food as an important need for Hopkins County residents. To address this issue in Hopkins County, the Hopkins County Family, and Consumer Sciences Extension Agent hosted a three-part Food Preservation Series in June and July of 2024. This three-day series class focused on water bath canning, pressure canning, drying, and freezing f
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
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
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.
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
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
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
