Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number of participants in ‘Field to Fork/Hook and Cook’ classes. |
94 |
Number of participants at recipe-tasting events |
452 |
Number of recipe cards distributed |
9963 |
Pounds of donated venison |
35 |
Number of recipe-tasting events hosted |
21 |
In response to the growing trend of youth and adults unsure or unaware of where their food comes from, which includes a 2018 Michigan State University study that stated more than 48% dont seek out information about their food sources, and the growing trend of living a self sustaining life through foraging and hunting, the Garrard County Extension Office staff offered a COOK WILD Program to a registered 50 participants.During the event, registered participants were introduced to a variety of wild...
