Extension
It Starts With Us
Enhance access to local healthy foods by assisting producers in identifying new market opportunities
Creating Local Food Systems
Melissa Goodman, Paula McCuiston, Mattea Mitchell
Local Food Systems
Farmer's Markets
Accessing Nutritious Foods (general)
Agriculture 4-H Core Curriculum
Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Extension staff, paraprofessionals and volunteers are pivotal in training consumers and producers to maximize local access to food products from farm to table.
Currently, Hickman County does not have an existing Farmer's Market but the County Extension Council sees this as a priority for the citizens of Hickman County. The Extension Staff is currently working with our local government to create a Farmer's Market and Community Garden. There is only one grocery store in Hickman County and two restaurants with very few healthy and local food options for consumers. Farmer's Market to open July 2017.
*Families will increase average fruit and vegetable consumption by one or more servings per day
*Families improve food management skills and healthy eating habits.
*Maintain a viable and successful farmers market.
*To maintain or increase the number of entrepreneurs in the community is increased due to local food systems.
*Strong and diverse local food systems are integrated into community development efforts.
*Establish a local farmer's market
*Citizens will access more local foods
*Families apply improved food preparation and management skills, food safety and healthy eating habits.
*More families plant, harvest and preserve foods.
*Increase knowledge and awareness among general public of local food and sustainable agriculture.
*Families understand the importance of sustainable local agriculture to their health and financial well being.
*Families learn to grow , prepare, and preserve food.
*Families learn to incorporate unfamiliar foods or foods not currently being consumed.
*Families increase knowledge and understanding of healthy eating, food safety and food resource management
Initial Outcome: Purchasing tendency of Consumer for Kentucky Fruits and Vegetables
Indicator: Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of tasting a Plate It Up! Kentucky Proud recipe sample
Method: Evaluation- Tasting Exit Polls
Timeline: Fall 2018
Intermediate Outcome: Families increase healthy foods produced and preserved.
Indicator: Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved.
Method: Evaluation
Timeline: Program year 18-19
Intermediate Outcome: Families increase healthy foods within daily diet.
Indicator: Number of individuals who reported eating more healthy foods
Method: Evaluation
Timeline: Spring/Summer 2018-2019
Audience: 1st – 3rd grades
Project or Activity: Food Group
Content or Curriculum: Farm to Table
Inputs: Extension Staff, SNAP Ed assistant, volunteers, local fruit/vegetable growers
Date: 18-19 School Year
Audience: Youth
Project or Activity: Jr. Chef
Content or Curriculum: Super Star Chef and Tasty Tidbits
Inputs: Extension Staff, SNAP Ed, Extension Facility
Date: 18-19 School Year
Audience: Hickman County Citizens
Project or Activity: Farmers Market
Content or Curriculum: UK Educational Materials
Inputs: Extension Staff, SNAP Ed assistant, Local Government, Community Businesses
Date: Market Season 18 and 19
Audience: FLIGHT, General Public, Master Gardeners
Project or Activity: Community Garden
Content or Curriculum: 4-H Curricula, UK Educational Materials, KDA
Inputs: FLIGHT 21st Century Afterschool, Master Gardeners, Local Government, Community Organizations
Date: Program Year 2018-2019
Audience: General Public, Youth
Project or Activity: Food Preservation Classes/Workshop
Content or Curriculum: UK Food Preservation Materials, Put it Up Youth Curriculum
Inputs: Extension Staff, SNAP Ed assistant, volunteers, local fruit/vegetable growers
Date: Summer 18
Audience: Youth
Project or Activity: Summer Food Camp
Content or Curriculum: UK Health and Food Curriculums
Inputs: Extension Staff, SNAP Ed assistant, 21st Century Coordinator, school facility
Date: Summer 18
Audience: General Public
Project or Activity: Plate It Up Food Sampling
Content or Curriculum: Plate It Up KY Proud
Inputs: Extension Staff, SNAP Ed assistant, volunteers, local fruit/vegetable growers
Date: Program Year 18-19
Audience: Adults
Project or Activity: Plate It Up Adult Cooking Classes and Cooking through the Calendar
Content or Curriculum: Plate It Up KY Proud
Inputs: Extension Staff, SNAP Ed assistant, volunteers, local fruit/vegetable growers, Community Education
Date: Program Year 18-19
Author: Mattea Mitchell
Major Program: Farmer's Markets
This is the second full year for the Hickman County Farmers Market to be open to the public. To celebrate such an asset to our community, Extension teamed up with Fiscal Court and the Rotary Park committee to host a celebration event.Local vendors were invited to set up at regular opening time for the market. For the actual celebration event, kid’s activities, local talent, free food, recipe samples and other local vendors (Women’s Club, Chamber, Extension, SNAP, etc.) set up and dre
Author: Mattea Mitchell
Major Program: Local Food Systems
Hickman County Cooperative Extension Service and the Rotary Park Committee co-hosted the second Kentucky Proud Farm to Fork Fundraising Dinner on August 10, 2018. This was unique opportunity to simultaneously eat a delicious Kentucky Proud meal prepared by local caterers and bakers, Cooperative Extension staff and volunteers while supporting our local food pantry. The Kentucky Proud Farm to Fork purpose is to partner with local organizations to increase awareness of Kentucky Proud foods and bene
