Pendleton County CES

Title:

Constructing and Maintaining a sustainable food system for youth, consumers & farmers. Including asp

MAP:

Developing Local Food Systems

Agents Involved:

Kenna Knight, FCS; Lindie Huffman, ANR; Shelley Meyer, 4-H

MAJOR PROGRAM 1:

Local Food Systems

MAJOR PROGRAM 2:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 3:

Family and Consumer Sciences 4-H Core Curriculum

MAJOR PROGRAM 4:

Health 4-H Core Curriculum

Situation:

Situation:
Pendleton County is a limited resource rural community located just 45 minutes South of the metropolis of Cincinnati and 45 minutes North East of Lexington. Small business owners are the backbone of Pendleton County, though they face challenges every day and may only be in business for a short period of time. There are very few commercial/chain operations in the county. Pendleton County is home to a total of 2 grocery stores (1 locally owned and a Dollar General marketplace, which opened in 2013). In addition there are 2 convenience stores, 3 fast food restaurants, and 4 Full Service Restaurants. The establishments serve limited selections of produce and other food staples, which limit resident’s accessibility. Most individuals who have access to vehicles travel outside of the county to 4-5 other counties to conduct their routine grocery shopping. On average the population travels between 35-45 minutes to gain access to a wide selection of produce and food products.
To our knowledge there are a minimum of 4 churches who regularly conduct a food bank with distribution once a week. These food banks serve predominantly processed non-perishable food. There has been discussion between a local minister and the agriculture agent on combining the efforts of the community garden with the efforts of the local food bank. Perhaps moving distribution in the summer to the garden location and providing educational opportunities for healthy eating, healthy lifestyles, and gardening. With continued leadership and cooperation from religious organizations this project is highly attainable and would serve low income families and “Teach them how to fish”, which could potentially alter their lifestyles.With the increased efforts and attention to local food, urban agriculture, and rural life there is tremendous opportunity to not only market products into the region, but also to draw those urbanites into the rural area to provide them with local food products, and an experience of rural life and the hard work that goes into producing enough food to feed the world.
The Pendleton County Farmers’ Market is currently located in the central hub and county seat in Falmouth, KY. Operations of the market take place at a vacant gravel lot along Highway 27. At this time the lot is currently for sale as a piece of commercial retail property. The lot offers stupendous road front visibility along the major highway in the county, but does not provide stability or shelter for the market, its members, customers, or products. The market had 6 active members in 2012, 9 in 2013, and has increased to 15 active members for 2015. Total market sales from 2012 to 2014 increased by $10,000. In addition to increasing membership and market sales, the Farmers’ Market has expanded products from basic produce (corn, beans, tomatoes, etc.) to offering added value and finished products such as; wine, jams, jellies, baked goods, farm fresh eggs, cheese, soaps, trees, house plants, bedding plants, honey, etc. There is tremendous interest from members for the opportunity to continue to develop added value products.
The process for producing these added value and finished products, often requires the use of a certified/inspected commercial kitchen. The specifications and process for building a facility are elusive and the project is expensive. To this date there are no commercial kitchens available for hire in the Northern Kentucky Region. The nearest is in Winchester, KY, though Northern, KY farmers’ markets and added value product sectors are booming.

Long-Term Outcomes:

Long-term Outcomes:
• A sustainable, living food system that is culturally and environmentally appropriate.
• Farmers are profitable and still in business
• Substantially greater numbers of small to medium-sized farms in Mid.-Michigan
• Increased number of urban farmers and gardeners
• Farming is a sustainable practice
• We are less dependent upon external inputs
• More diversified agriculture
• Laborers have improved quality of life
• Farmers are profitable and still in business
• Substantially greater numbers of small to medium-sized farms in Mid.-Michigan
• Increased number of urban farmers and gardeners
• Farming is a sustainable practice
• We are less dependent upon external inputs
• Improved public health
• A more humane world
• Inequality is reduced
• Healthier eco-systems
• Increased conviviality
• Food is affordable
• Equality of food is assured
• Regenerative food system
• A sustainable, living food system that is culturally and environmentally appropriate.
• More diversified agriculture
• Laborers have improved quality of life
• Improved public health
• A more humane world
• Inequality is reduced
• Healthier eco-systems
• Increased conviviality
• Food is affordable
• Equality of food is assured
• Regenerative food system
• Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
• More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more
• Kentuckians improve food management skills and healthy eating habits
• Youth will be food secure when school is not in session
• People accessing emergency food sources will select from nutrient dense items

Intermediate Outcomes:

intermediate Outcomes:
• Greater demand for fresh and local foods
• Mutual mode of communication across the food system, esp. between growers and all the other sectors
• Barriers are eliminated to the development of more grocery stores
• Barriers are eliminated to the development of more processing plants
• Food deserts are eliminated
• A living wage is paid to laborers
• Laborers have adequate working conditions
• Increased respect for labor
• Increased participation in Farm to School
• Increased participation in Farmers Markets
• Food system is valued as is the transportation system
• Improved animal welfare
• Quality and availability disparities by geographic location are eliminated
• Planning/Zoning officials address issues of ag.
• Food deserts are eliminated
• A living wage is paid to laborers
• Laborers have adequate working conditions
• Food system is valued as is the transportation system
• Greater demand for fresh and local foods
• Barriers are eliminated to the development of more grocery stores
• Barriers are eliminated to the development of more processing plants
• Training programs are created
• Food deserts are eliminated
• Increased participation in Farm to School
• Increased participation in Farmers Markets
• More time is spent cooking, eating, enjoying and socializing around food
• Vouchers for food are available to all who need
• EBT, SNAP, etc. resources are increased
• Consumers become producers
• People demand, buy and use local produce and food
• Food co-ops are created
• Waste is eliminated
• Barriers are eliminated to the development of more grocery stores
• Barriers are eliminated to the development of more processing plants
• Access more local foods
• Redeem Farmer’s Market Nutrition Program benefit. • Plant, harvest and preserve produce
• Apply improved food preparation skills, food management skills, food safety and healthy eating habits Number of:
• New mothers utilize community services to support breastfeeding, such as WIC breast pump services
• Youth who access other food sources when not in school
• Households accessing emergency food sources

Initial Outcomes:

Initial Outcome:
• People learn the true cost of their food
• More transparency across the food system
• People understand where their food comes from
• Farmers know about Farm to School programs
• Farmers know about farmers markets
• People who know about food begin to talk to decision makers
• Sub-groups of the food system are identified
• Distributors & retailers aware of the need
• Food labels are more accurate
• People who know about food begin to talk to decision makers
• Policymakers learn the true cost of food
• Policymakers understand where food comes from
• People learn the true cost of their food
• People understand where their food comes from
• Consumers understand food labels
• Food labels are more accurate
• Community’s understanding of how to grow food is increased
• Opportunities for neighbors to join together to learn
• People learn “how and why” to use local food
• Understand the importance of sustainable local agriculture to individual health and financial well-being
• Learn to grow, prepare and preserve food
• Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
• New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding
• Increase knowledge and understanding of healthy eating, food safety and food resource management
• Learn about community support services to increase food security

Evaluation:

Evaluation:
Long-term Outcomes:
• A sustainable, living food system that is culturally and environmentally appropriate.
• Farmers are profitable and still in business
• Substantially greater numbers of small to medium-sized farms in Mid.-Michigan
• Increased number of urban farmers and gardeners
• Farming is a sustainable practice
• We are less dependent upon external inputs
• More diversified agriculture
• Laborers have improved quality of life
• Farmers are profitable and still in business
• Substantially greater numbers of small to medium-sized farms in Mid.-Michigan
• Increased number of urban farmers and gardeners
• Farming is a sustainable practice
• We are less dependent upon external inputs
• Improved public health
• A more humane world
• Inequality is reduced
• Healthier eco-systems
• Increased conviviality
• Food is affordable
• Equality of food is assured
• Regenerative food system
• A sustainable, living food system that is culturally and environmentally appropriate.
• More diversified agriculture
• Laborers have improved quality of life
• Improved public health
• A more humane world
• Inequality is reduced
• Healthier eco-systems
• Increased conviviality
• Food is affordable
• Equality of food is assured
• Regenerative food system
• Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
• More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more
• Kentuckians improve food management skills and healthy eating habits
• Youth will be food secure when school is not in session
• People accessing emergency food sources will select from nutrient dense items
Indicator: Decreased unemployment, decrease in demand for emergency food supply, increase WIC participation, Increase in redemption rates for SR/WIC FMNP, Increased participation in senior commodity foods, decrease in need for senior commodity foods, participation in federal school meal programs, increased participation of SNAP-ED, increase in youth choosing careers in agriculture, increase in number of farmers/participants in raising food
Method: pre and post surveys to educational programming, USDA reports, visual witnessing, census, program evaluations, % change in redemption rates for commodity/FMNP voucher programs
Timeline: Throughout the Year


Intermediate Outcomes:
• Greater demand for fresh and local foods
• Mutual mode of communication across the food system, esp. between growers and all the other sectors
• Barriers are eliminated to the development of more grocery stores
• Barriers are eliminated to the development of more processing plants
• Food deserts are eliminated
• A living wage is paid to laborers
• Laborers have adequate working conditions
• Increased respect for labor
• Increased participation in Farm to School
• Increased participation in Farmers Markets
• Food system is valued as is the transportation system
• Improved animal welfare
• Quality and availability disparities by geographic location are eliminated
• Planning/Zoning officials address issues of ag.
• Food deserts are eliminated
• A living wage is paid to laborers
• Laborers have adequate working conditions
• Food system is valued as is the transportation system
• Greater demand for fresh and local foods
• Barriers are eliminated to the development of more grocery stores
• Barriers are eliminated to the development of more processing plants
• Training programs are created
• Food deserts are eliminated
• Increased participation in Farm to School
• Increased participation in Farmers Markets
• More time is spent cooking, eating, enjoying and socializing around food
• Vouchers for food are available to all who need
• EBT, SNAP, etc. resources are increased
• Consumers become producers
• People demand, buy and use local produce and food
• Food co-ops are created
• Waste is eliminated
• Barriers are eliminated to the development of more grocery stores
• Barriers are eliminated to the development of more processing plants
• Access more local foods
• Redeem Farmer’s Market Nutrition Program benefit. • Plant, harvest and preserve produce
• Apply improved food preparation skills, food management skills, food safety and healthy eating habits Number of:
• New mothers utilize community services to support breastfeeding, such as WIC breast pump services
• Youth who access other food sources when not in school
• Households accessing emergency food sources
Indicator: Decreased unemployment, decrease in demand for emergency food supply, increase WIC participation, Increase in redemption rates for SR/WIC FMNP, Increased participation in senior commodity foods, decrease in need for senior commodity foods, participation in federal school meal programs, increased participation of SNAP-ED, increase in youth choosing careers in agriculture, increase in number of farmers/participants in raising food
Method: pre and post surveys to educational programming, USDA reports, visual witnessing, census, program evaluations, % change in redemption rates for commodity/FMNP voucher programs
Timeline: Throughout the Year



Initial Outcome:
• People learn the true cost of their food
• More transparency across the food system
• People understand where their food comes from
• Farmers know about Farm to School programs
• Farmers know about farmers markets
• People who know about food begin to talk to decision makers
• Sub-groups of the food system are identified
• Distributors & retailers aware of the need
• Food labels are more accurate
• People who know about food begin to talk to decision makers
• Policymakers learn the true cost of food
• Policymakers understand where food comes from
• People learn the true cost of their food
• People understand where their food comes from
• Consumers understand food labels
• Food labels are more accurate
• Community’s understanding of how to grow food is increased
• Opportunities for neighbors to join together to learn
• People learn “how and why” to use local food
• Understand the importance of sustainable local agriculture to individual health and financial well-being
• Learn to grow, prepare and preserve food
• Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
• New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding
• Increase knowledge and understanding of healthy eating, food safety and food resource management
• Learn about community support services to increase food security
Indicator: Decreased unemployment, decrease in demand for emergency food supply, increase WIC participation, Increase in redemption rates for SR/WIC FMNP, Increased participation in senior commodity foods, decrease in need for senior commodity foods, participation in federal school meal programs, increased participation of SNAP-ED, increase in youth choosing careers in agriculture, increase in number of farmers/participants in raising food
Method: pre and post surveys to educational programming, USDA reports, visual witnessing, census, program evaluations, % change in redemption rates for commodity/FMNP voucher programs
Timeline: Throughout the Year

Learning Opportunities:

Learning Opportunities (repeat as needed):

Audience: Farmers Market / Horticulture Producers (AG, FCS, 4-H)

Activity: Develop an organization to allow participants a networking system to enhance production and profitability through various programs and activities.

•Farmers Market – All Year (ANR)

•Farmers Feast – August (ANR, FCS)

•GAP Training – March/April (ANR)

•Home-Based Processing Training – March/April (ANR, FCS)

•KY Proud – February/March (ANR)

•KY Plate it Up Sampling and Demos – All Year (ANR, FCS)

•flAG tours (Familiarizing Locals with Agriculture) – June (ANR)

•SR/WIC FMNP – March/April (ANR)

•Ag Reality- December (4-H/ANR)

*Master Cattleman - August - October (ANR)

Content or Curriculum:

•GAP Training

•Home-Based Processing Training

•KY Proud

•KY Plate it Up

•KY Farmers Market Handbook

•SR/WIC FMNP, USDA Publications

•Extension Publications

Inputs:

•Leader, Extension and other UK Extension Specialists

•County Agricultural Board

•FSA

•SNAP-ED

•local producers and general public

•Certified Volunteers

•KY Plate It UP

•KY Proud

•KDA

Date: All Year, Heavy in Production Season

Audience: Home Horticulture and Consumer

Activity: Home Horticulture Programs

•What’s For Dinner Gardening Series – March – May (ANR, FCS)

•What’s For Dinner Cooking Series – August – November (ANR, FCS)

•Summer Reading Program: Locally Grown – July to August (ANR, FCS)

•Kitchen Gardening – April (ANR)

•Planning the Garden that is Right for You – February (ANR)

•Herb Gardening – March (ANR)

•KY Plate it Up Sampling – All Year (ANR, FCS)

•Container Gardening – February (ANR)

•Utilizing Raised Beds – May (ANR)

•The Meat of the Matter: Purchasing Local Meats – August - November (ANR)

•Plant Propagation Series – November (ANR)

•Rain Barrel Workshop – May (ANR)

•Rain Garden Workshop – May (ANR)

Content or Curriculum:

•Lawn and Gardening & Horticulture

•vegetables production

•home fruit production

•landscape design

•landscape management

•beneficial insects

Inputs:

•Extension Community Education Garden

•SNAP-ED

•Monarch Watch Station Grant

•Leader

•Extension and other UK Extension Specialists

•County Agricultural Board

•FSA

•local producers and general public

•Certified Volunteers

Date: All year

Audience: Youth

Activity: Educational programs to cultivate students understanding of where their food comes from

•Sprouts – May to November (ANR)

•4-H Garden Club – All Year (4-H, ANR)

•Recipe for Life – November (FCS, ANR, 4-H)

•Progressive Ag Safety Day (4-H, FCS, ANR)

•LEAP (FCS)

•Professor Popcorn -Sept- April (4-H)

•Cooking Club- monthly (4-H)

•Country hams- Jan-Sept (4-H)

•Livestock Club - all year (4-H)

•Rabbits & Poultry Club - Sept-July (4-H)

•Skillathon - Jan-Feb (4-H)

•Tractor Driving - July-Aug (4-H)

Content or Curriculum:

•KY Plate it Up

•SNAP-ED

•Star Chef

•Jr. Master Gardener

•The Honey Bee Files

•Nutrients for Life

•Professor Popcorn

•4-H Curriculum

Inputs:

•Extension Community Education Garden

•Monarch Watch Station Grant

•Leader

•Extension and other UK Extension Specialists

•County Agricultural Board

•FSA

•local producers and general public

•Certified Volunteers

Date: All year

Audience: Limited Resource Families

Activity: Outreach and educational programs to foster life skills, awareness and appreciation of local foods

•Farms to Foodbanks – May to November (ANR)

•WIC Education – May – November (ANR)

•SR. Center Education – All Year (FCS, ANR)

•Local Food Team – All Year (ANR)

•LEAP – (FCS)

Content or Curriculum:

•KY Plate it Up

•The Power of Buying Local

Inputs:

•Extension Community Education Garden

•Leader

•SNAP-ED

•Extension and other UK Extension Specialists

•County Agricultural Board

•Food Pantries

•USDA

•Religious Organizations

•Fiscal Court

•local producers and general public

•Certified Volunteers

Date: All year

Success Stories