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
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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
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Food Preservation Workshops
Author: Amanda Dame
Major Program: Food Preparation and Preservation
A top priority from the recent community needs assessment in Hopkins County was ensuring individuals and families have access to affordable nutritious food. One way to ensure families have access to food year around is by using researched based food preservation methods to preserve fresh fruit and vegetables. To help community members gain essential food preservation skills, Hopkins County Family and Consumer Sciences hosted its annual Food Preservation classes at the Extension Office. The goal
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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
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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
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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.
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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
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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
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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
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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
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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
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"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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Dairy Basics: Making Mozzarella Cheese
Author: Megan Gullett
Major Program: Food Preparation and Preservation
With rising grocery costs, many families in the community have expressed interest in learning practical ways to stretch their food dollars while preparing nutritious meals at home. Cheese is a staple in many households but can be expensive when purchased at the store. There was a need for a hands-on educational opportunity to teach residents how to make fresh cheese at home, understand its nutritional benefits, and compare the cost savings of homemade versus store-bought cheese.In response, the
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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
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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
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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
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Savor the Flavor
Author: Whitney Morrow
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 Carter County Extension Office presented the Savor the Flavor series to the East Carter High School Foods Class and a group of adults with in treatment for mental health
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Cake Pop Class
Author: Tara Duty
Major Program: Food Preparation and Preservation
The Mercer County Agent for Family and Consumer Sciences had an overwhelmingly popular request for baking and cake decorating classes and as a part of a series the agent offered a Cake Pop Class. Originally the agent planned one Cake Pop class which filled up with a waitlist long enough for three classes. Due to inclement winter weather, the original class was cancelled and gave the agent the ability to rework the class structure to allow for more participants. Over two days the agent taugh
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Harvesting Harmony-A Homesteading Series
Author: Stacy Trent
Major Program: Food Preparation and Preservation
After the COVID-19 pandemic, Kentucky saw a 0.8% increase of population in 2020, Breathitt County especially saw an increase in population of 5.9% from 2019 to 2022. Many of these individuals have moved into rural areas in Kentucky to “learn to live off the land” and start a homestead. The Family and Consumer Science and Agriculture and Natural Resource Agents saw a need in Breathitt and Jackson county and decided to work together to address it. A series of classes called &ldquo
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Floyd County Dinner for Two
Author: Andrea Slone
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.According to the United States Census Bureau there are 17,333 households in Floyd County, KY with an average of 2.37 persons living in the each household. According to the Youth Risk Behavior Surveillance Kentucky is below the national average of fruit and vegetable consumption among youth. The Center for Disease Control states that adults in Kentucky are also below average of the national fruit and vegetable consumption. Studies have shown that families and coupl
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Charcuterie 101
Author: Caroline McMahan
Major Program: Food Preparation and Preservation
Charcuterie is a culinary practice that dates back more than a thousand years. There has been a recent surge in popularity of serving portions of meals or even whole meals using charcuterie boards. Many consumers are interested in this growing trend and have questions regarding the history, food safety concerns, and creative presentation ideas that can be used for a variety of reasons and functions. In response to these questions, the Fayette County Extension Office hosted a Charcuterie 101 of c
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How to Get Out of a Mealtime Rut
Author: Jane Proctor
Major Program: Food Preparation and Preservation
Research indicates that individuals who prepare and cook meals at home are more likely to consume the recommended amounts of fruits, vegetables, lean proteins, and whole grains essential for a balanced diet. However, many home cooks often find themselves stuck in a routine, feeling overwhelmed by the daily decisions involved in planning meals and snacks for themselves and their families.By building cooking skills, expanding food knowledge, and introducing variety and creativity into meal prepara
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Summer Sausage Classes
Author: Trent Adkins
Major Program: Food Preparation and Preservation
In 2024 Pulaski County Extension conducted 2 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, participants learn
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Poultry Program
Author: Laken Campbell
Major Program: Food Preparation and Preservation
Describe the Issue or SituationA local homemaker approached the Lee County Extension Office seeking guidance on how to process chickens she planned to purchase. This request highlighted a broader need within the community for education on poultry management, processing, and preservation techniques. Many individuals lacked the knowledge and confidence to raise and process broilers effectively, creating an opportunity to address these gaps through a targeted educational program.Describe the Outrea
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Senior Cooking School
Author: Vicki Boggs
Major Program: Food Preparation and Preservation
Senior Cooking School in Perry CountyIssue or Situation Many
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Sourdough for Beginners
Author: Kimberly Thomas
Major Program: Food Preparation and Preservation
Kimberly Thomas, the Taylor County Family and Consumer Science Agent, successfully conducted six sourdough classes, including beginner sourdough and sourdough inclusions, reaching 56 participants, many of whom were new to Extension.In these beginner sourdough classes, the fundamentals of making and maintaining a sourdough starter were covered. Participants learned basic bread recipes and essential techniques such as mixing, folding, proofing, and baking. Step-by-step instructions, troubleshootin
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2025 Youth learn to make/preserve Apple Butter
Author: Peggy Jones
Major Program: Food Preparation and Preservation
2025 Youth learn to make/preserve Apple ButterThe USDA and Department of Health and Human Services, consumption of total fruit are expected to grow roughly 4% respectively in the next 5 years. With the increase on the rise of consuming fruits the Family and Consumer Sciences Extension Agent provides food preservation classes at the local high school to freshman, sophomore, juniors and seniors in Rowan County. A popular food item such apple butter was picked to demonstrate how quick and easy
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Angel Tree Participants Learn Cooking Skills Needed to Make Heavenly Recipes
Author: Angie York
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.Learning to cook on a budget is especially important for low-income families as it empowers them to make the most of limited financial resources while ensuring access to nutritious, home-cooked meals. By developing basic cooking skills and learning how to plan meals, shop smartly, and minimize food waste, families can stretch their grocery dollars further and reduce reliance on expensive takeout or processed foods. This not only supports better physical health but
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Homemakers Take a "Culinary Journey Across Kentucky
Author: Angie York
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.The culinary history of Kentucky is important for several reasons, as it reflects the state's rich cultural heritage, diverse influences, and its role in shaping Southern and American food. Additionally, Kentucky is renowned for its bourbon, which has deeply influenced Kentucky’s culinary identity as well as being a driver of tourism. Moreover, family gatherings often center around traditional dishes that have been passed down through generations, plus f
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Basics of Sourdough
Author: Katherine Alexander
Major Program: Food Preparation and Preservation
Basics of SourdoughThe popularity of sourdough bread has been growing recently. People want to learn to make their own Sourdough bread due to its unique flavor, texture, and potential health benefits.The Family and Consumer Sciences Extension Agent in Daviess County, partnered with the Family and Consumer Sciences Extension Agent in Hancock County to offer two Basics of Sourdough Class. Total participation was forty-four people.The target audience for the Basics of Sourdough were adults who were
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Caldwell Cans Confidently
Author: Ashley Board
Major Program: Food Preparation and Preservation
With rising food costs and growing interest in sustainable living, food preservation has made a comeback. To meet this need, the Caldwell County Family and Consumer Sciences Agent hosted a hands-on Home Canning Bootcamp. Twenty participants gained hands-on skills in safely preserving fruits and vegetables—tools they can use at home to cut costs, reduce food waste, and build kitchen confidence.100% reported increased knowledge about safe canning practices100% felt confident usin
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Food Preservation series takes the fear out of canning
Author: Kelly Bland
Major Program: Food Preparation and Preservation
As more families turned to gardening and bulk purchasing as ways to manage rising food costs and reduce dependence on commercial food systems, the need for reliable, research-based education on food preservation was being requested in Ohio County. In response to community interest in learning how to safely preserve homegrown and locally sourced foods, the Ohio County Family and Consumer Sciences (FCS) Extension Agent offered a food preservation class series to address knowledge gaps in safe cann
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Healthier Cooking with Small Appliances and Techniques
Author: Diane Mason
Major Program: Food Preparation and Preservation
Small appliances can be an asset for easy and healthful food preparation. According to Grandview Research, single person households and smaller homes are helping to drive the small appliance industry that includes items from popular air fryers to multi-function cookers. Many individuals want to know if such appliances are right for their situation or how to best use what they own. Due to client inquiries and requests, the Boone County Cooperative Extension Service conducted a four-part, ha
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Food Preservation Workshop
Author: Leah VanMeter
Major Program: Food Preparation and Preservation
Butler County Family and Consumer Sciences Extension Agent offered food preservation workshops to a total of 9 participants.100 percent of participants identified research-based methods of home food preservation as a result of the program. 100 percent of participants differentiated between high and low acid foods. 100 percent of participants accurately prepared food products using the pressure canning method of preservation. 100 percent identified signs of unsealed jars and signs of spoilage in
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Preserving Knowledge - One Jar at at time
Author: Joni Phelps
Major Program: Food Preparation and Preservation
Many community members in Livingston County expressed interest in learning how to safely preserve food at home, especially amid rising grocery costs and increased gardening efforts. However, most lacked formal training in safe food preservation practices. Without proper knowledge of pressure and water bath canning, individuals risked food spoilage and potential safety hazards. There was a clear need for local, accessible education on food preservation techniques based on research and safety stan
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Cooking Through the Calendar
Author: Asa Conkwright
Major Program: Food Preparation and Preservation
According to the Center for Disease Control and Prevention 1 in 10 adults reported consuming the recommended amount of fruits and vegetables. Specifically in Kentucky, There are 8.8% of Kentuckians meeting their recommended daily amount of fruits and only 5.6% meeting their daily requirement for vegetables (CDC). Grant County specifically faces significant health and financial challenges. With 37.5% of adults classified as obese, 10.4% diagnosed with diabetes, and nearly one in five reporting po
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Life Skills Lessons for those with Exceptional Needs
Author: Alivia Faris
Major Program: Food Preparation and Preservation
The Family and Consumer Sciences Extension Agent (Alivia Stevens) in partnership with Georgetown Middle School and Youth Service Center Coordinator Nancy Mercado, has achieved great success through its ongoing monthly nutrition workshops. This initiative provides students with valuable hands-on experiences in the kitchen, while also promoting healthy habits and life skill development. Each month, students participate in a live cooking demonstration led by Alivia Stevens, followed by an opportuni
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Lake Cumberland Area Food Preservation Camp Builds Confidence and Skills in Home Canning
Author: Dylan Gentry
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.Many individuals in the Lake Cumberland area express interest in home food preservation but lack the knowledge and confidence to safely can food at home. Improper canning techniques can lead to food spoilage and serious health risks such as botulism. There is a need for hands-on education to help individuals learn the correct and safe practices for preserving food.Describe the Outreach or Educational Program Response (and Partners, if applicable).To address this n
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Canning 101
Author: Heather Toombs
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.In Oldham County, Kentucky, a growing interest in home gardening and local food sustainability has led to an increased demand for food preservation knowledge. Community members expressed concern about safely preserving their garden harvests, particularly as misinformation about canning methods circulates online. Many residents were unsure about the correct techniques, equipment, and safety protocols for preserving both high- and low-acid foods.Describe the Outreac
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Lake Cumberland Area Canning Camp
Author: Katelyn Squires
Major Program: Food Preparation and Preservation
Many individuals in the Lake Cumberland area express interest in home food preservation but lack the knowledge and confidence to safely can food at home. Improper canning techniques can lead to food spoilage and serious health risks such as botulism. There is a need for hands-on education to help individuals learn the correct and safe practices for preserving food.To address this need, Family and Consumer Sciences (FCS) Extension agents from across the Lake Cumberland area collaborated to host a
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Homesteading Series
Author: Rachel Mattingly
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.In recent years, homesteading has captured the imagination of many seeking a more straightforward, more grounded way of life. More than just a trend, it’s a lifestyle rooted in self-sufficiency, sustainability, and a deep desire to reconnect with the land. Homesteaders often grow their food, raise livestock, and produce goods by hand, reducing dependence on modern industries. They value knowing exactly where their products come from, prioritizing organic, ch
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Beginner Fermentation Series
Author: Kendyl Redding
Major Program: Food Preparation and Preservation
Fermentation has been used for thousands of years to preserve food and beverages. It's safe, easy, and economical. Microorganisms like yeast, bacteria, and mold play a role in the fermentation process, creating nutritious foods and drinks. Fermented foods have been shown to aid in digestion, are rich in nutrients, and support the gut microbiome.The Powell County Family and Consumer Sciences Agent taught a beginner fermentation series in Powell, Clark, and Madison Counties. The ferm
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Food Preservation Dehydration and Freeze Drying
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
Food preservation is a way to keep food from going to waste and dehydration is an easy way to preserve food. Freeze drying is a new concept for the home consumer and can be useful to start a business, as well as food storage for natural disasters. Food preservation (Dehydration and Freeze Drying) was presented at the Estill County Extension Office on May 21 at 1:00 and June 17th at 6:00. Freeze drying information was gathered from Utah Extension and Penn State Extension.
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From Planting to Preserving, the Basics
Author: Krista Perry
Major Program: Food Preparation and Preservation
After receiving numerous inquiries about gardening and food preservation, the Henry County Extension Agents for ANR and FCS launched the Gardening Basics & Food Preservation workshop series. The four-part series was promoted through local media and social platforms.The first session, Garden Plans and Preparations, covered garden size, crop selection, location, soil sampling, and fertilizing, led by the ANR Agent. The second workshop, taught by UK specialists, focused on disease and pest mana
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