Extension
It Starts With Us
Sustainability of Family Farms and Environmental Stewardship
Agriculture and Environment
Pullin, Hieneman, Stephens, 4-H Vacancy
Water and Soil Quality and Conservation
Agriculture
Farm Management, Economics and Policy
Home-Based Microprocessor Program
Kentucky has much to offer in the way of agriculture. Of Kentucky’s total acreage (25.4 million acres), over 50% (12.9 million acres) is farmland (NASS, 2019). Kentucky farms produce a variety of agricultural products. The top five agricultural commodities (based on sales) in the Commonwealth include broilers, all other animals and products, soybeans, corn, and cattle and calves (USDA ERS, 2020). Kentucky agricultural sales in 2018 were reported at $5.9 billion (USDA ERS, 2020). Of the 75,966 farms in Kentucky, over 90% are individually or family owned.
Greenup County Cooperative Extension Agents strive plan to conduct many educational programs that will help support family farms reaching both youth and adults. Along with production and marketing education, agents will also help educate consumers on how food is grown and produced. Unfortunately, for many, there is a disconnect between the food we eat and where that food comes from. Today’s society lacks understanding regarding agricultural production and processing (Spielmaker and Leising, 2013).
Through extension programming it is our goal to make our local Agriculture community more sustainable and while being good stewards to the land that is available to local farmers.
- Youth/adults will be agriculturally literate.
- Youth/adults will make informed decisions regarding agricultural products and services.
- Youth/adults will be advocates for agriculture and sustainable fiber and food production.
- Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
- Youth will explain the role of agriculture in daily life.
- Youth will utilize and practice life-skills in 4-H agricultural projects and clubs, and life situations.
- Employ healthful cooking methods, feeding practices, and food preservation techniques
- Increased access to healthy food via local farmers markets, food retailers, and/or home gardens
- Youth/adults will gain knowledge and skills in the production of food and fiber in the areas of animal and food science, and plant and soil science.
- Youth/adults will gain an understanding of sustainable agricultural systems.
- Youth/adults will develop valuable life-skills, including decision-making, critical thinking, communications, record-keeping, wise use of resources, and leadership.
- Increase awareness about relationships between food and nutrition practices and chronic disease.
- Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)
- Outcome to be Evaluated
- Youth plan and implement an agriculture project (e.g., livestock project, horse project, etc.).
- Indicator of Success for Outcome
- Youth complete an agricultural project.
- Method of Evaluation
- 4-H Common Measures Experience Survey
- Program Indicators
- Number of youth who demonstrated a skill that was learned or improved by participating in 4-H agriculture programming (PRACTICE)
- Number of youth who gained an understanding of the role of agriculture in the production of food, fiber, and wood products (KOSA)
- Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)
- Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)
- Outcome: Preparing and preserving food
Indicator: Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition
Method: Self-report survey; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Audience: Farmers Market Clientele
Project or Activity: Marketing Trainings, Homebased Microprocessor Trainings
Content or Curriculum: University of Kentucky Curriculum/ CEDIK
Inputs: Extension Agents, UK specialists
Date: monthly and as needed
Audience: 4-H Youth
Project or Activity: Livestock & Poultry Projects
Content or Curriculum: 4-H curriculum
Inputs: Extension Agents, local volunteer, state specialists
Date: monthly and as needed
Audience: Livestock & Forage Producers
Project or Activity: Cattleman & Forage Trainings, Soil Testing
Content or Curriculum: Webinars, Hands on training
Inputs: Extension Agents, local volunteers, UK Beef Specialists
Date: Monthly and as needed
Audience: County Youth
Project or Activity: Livestock Judging and Skill-a-thon
Content or Curriculum: 4-H Livestock Curriculum and state guidelines
Inputs: County Agents and Volunteers
Date: Spring and Fall
Audience: County Youth
Project or Activity: 4-H Livestock Clubs
Content or Curriculum: Livestock Species Handbooks, and Livestock Training Kits
Inputs: County Agents and Volunteers
Date: monthly and as needed
Audience: County Youth
Project or Activity: Livestock Show and Sell
Content or Curriculum: 4-H livestock curriculum and state guidelines
Inputs: County Agents, Staff, and Volunteers
Date: August
Audience: County Youth
Project or Activity: County Agriculture Days
Content or Curriculum: volunteer led event
Inputs: County Agents, Staff, and Volunteers
Date: Fall, Spring
Audience: Greenup County Community Members
Project or Activity: Greenup County Farm to Table Dinner
Content or Curriculum: volunteer-led event
Inputs: Agents, Staff, Volunteers
Date: Summer
Audience: Communities
Project or Activity: Farmers Market Outreach
Content or Curriculum: Cooking programs, marketing, increased access, Plate It Up! Kentucky Proud resources, Farmers Market Toolkit,
Inputs: Nutrition Education Program (NEP), paid staff, facilities, Kentucky Department of Agriculture
Date: April – October/Growing seasons
Audience: Families and Individuals
Project or Activity: Food Preservation
Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training, Champion Food Volunteers
Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP
Date: July – September for adults and youth
Author: Linda Hieneman
Major Program: Forest Education: Health, Management, and Utilization
More than half the state of Kentucky is forested and of that land 78 percent is owned by private land owners. According to Billy Thomas UK Forester, Kentucky Woodlands are some of the most productive woodlands in the world if managed properly. Most landowners are unaware of all the programs that are available. These services can help develop management plans to ensure proper care and management to carry our woodlands to the next generations. In Greenup County both the Cooperati
Author: Linda Hieneman
Major Program: Local Food Systems
A large area of Eastern Kentucky has been identified as a food desert. A food desert is a location that is limited in being able to access fresh fruits and vegetables. Not having access to fruits and vegetables can limit these in individual’s diets leading to chronic health diseases such as diabetes or heart disease.USDA Natural Resource Conservation Service (NRCS) development has received funding to establish over one hundred high tunnels in the area to help farmers grow mor
