Implementing environmental stewardship at home, on the farm and in the community through STEaM (Science, Technology, Engineering, Agriculture Sustainability, & Mathematics) and natural resource education

Implementing environmental stewardship at home, on the farm and in the community through STEaM (Science, Technology, Engineering, Agriculture Sustainability, & Mathematics) and natural resource educationPlan of Work

Pendleton County CES

Title:

Implementing environmental stewardship at home, on the farm and in the community through STEaM (Science, Technology, Engineering, Agriculture Sustainability, & Mathematics) and natural resource education

MAP:

Agriculture and Environment

Agents Involved:

Kenna Knight, Julia McCloud, Lindie Huffman

MAJOR PROGRAM 1:

Small Farm Diversification

MAJOR PROGRAM 3:

Water and Soil Quality and Conservation

MAJOR PROGRAM 4:

Agriculture & Natural Resources

Situation:

Situation:
Pendleton County is a limited resource county that sits 45 minutes south of the major metropolis of Cincinnati. The county has immense natural resources that have been tapped for agricultural production as well as recreational activities. While many are appreciative of the natural beauty of the county, there are a number of individuals who lack pride for their community and are unaware of the detrimental impact that littering and pollution has on our wildlife, waterways, parks, etc. Understanding how daily choices can impact our environment is vital to conserving and preserving our natural resources and ensuring a healthy environment for present and future generations. In 2013, Kentucky was ranked 12^th for total energy production, 11^th for total energy consumed per capita and 15^th for total energy expenditures per capita.
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:
Create safe homes within the environments that promote and support the physical and mental well-being of families throughout the life cycle
Improve the build and natural environment to increase active and healthy lifestyles
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:

Implement practices that will improve, have a cost saving benefit and teach a skill in one or more of the following:
Disaster preparedness
Pest management
Going green
Energy conservation
Solid waste management
Water conservation
Home safety
Science, technology, engineering and mathematics
Environmental education and appreciation
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:
Initial Outcome:
Change knowledge, opinions, skills, and /or aspirations in understanding issues related to:
Disaster preparedness
Pest management
Going green
Energy conservation
Solid waste management
Water conservation
Home safety
Science, technology, engineering and mathematics
Environmental Education and appreciation
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 Outcome:
Create safe homes within environments that promote and support the physical and mental well-being of families throughout the life cycle.
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: Number of adults and youth who make a lifestyle change for the purpose of improving water and/or natural resources for the betterment of the environment and individuals living in it currently and in the future
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

Method: observations, pre and post surveys
Timeline: All year

Intermediate Outcome:
Implement practices that will improve, have a cost saving benefit and teach a skill that will create safe homes within environments that promote and support the physical and mental well-being of families throughout the life cycle.
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: Number of adults and youth who make a lifestyle change for the purpose of improving water and/or natural resources for creating healthy safe homes.
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
Method: Observations, pre and post surveys
Timeline: All year

Initial Outcome
Change knowledge, opinions, skills, and/or aspirations in understanding of issues related to creating safe homes within environments that promote and support the physical and mental well-being of families throughout the life cycle.
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: Number of adults and youth who have increased knowledge, made an opinion, learned a skill or developed aspirations related to the environmental education.
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: Families, pre-school, seniors, youth, volunteers
Project or Activity: Environmental and Natural Resources Education, Appreciation and Beautification
Environmental Camp (Fall) 4-H, Ag
4-H Camp (June/July) 4-H, FCS
Clover Bud Camp (May/June) 4-H
Garden Club (all year) 4-H
Ag Progressive Safety Day (April) 4-H, Ag, FCS
Canoeing (Summer) 4-H
Planting the Promise (October, March) FCS, ANR
Roadside Clean up (Fall and Spring) FCS
Outdoor summer day camp (summer) ANR, 4-H, FCS
Earth Day walk (April) - FCS, ANR, 4-H
Farm Safety Dinner - Fall (FCS, ANR, 4-H)
Community Health, Farm and emergency professional Day - Summer - (ANR, FCS)

Content or Curriculum:
UK publications
USDA Material
4-H Curriculum

Inputs: 4-H Agent, FCS Agent, ANR Agent, Program Assistants, Local Schools, Extension Office, Curriculums listed above, Farmer’s Market, Advisory Councils, Volunteers, North Central Camp, UK instructors and specialists, fair grounds
Date: throughout the year as dates state above

Audience: Families, pre-school, seniors, youth, volunteers
Project or Activity: Create safe homes within environments that promote and support the physical and mental well-being of families throughout the lifecycle
Recycling Program (April) 4-H, Ag, FCS
Chemical Management
Pesticide Applicator Training – January & May (ANR)
Water Awareness Month –May (ANR)
Bee Buzz – Throughout the Year (ANR)
FEMA - Throughout the Year (ANR)
EOC – Throughout the Year (ANR)
Earth Day – (April) ANR, FCS
Content or Curriculum:
UK publications
USDA Material

Inputs: 4-H Agent, FCS Agent, ANR Agent, Program Assistants, Local Schools, Extension Office, Curriculums listed above, Farmer’s Market, Advisory Councils, Volunteers
Date: throughout the year as dates state above

Audience: Families, pre-school, seniors, youth, volunteers
Project or Activity: Educate individuals on Science, Technology, Engineering and Mathematical concepts (STEM)
4-H SET Club (all year) 4-H
School Enrichment: Snap Circuits (October) 4-H
FlowerBuds ( monthly) FCS
Storywalks (quarterly) FCS
Sprouts - May-Nov - (ANR)
Content or Curriculum:
UK publications
USDA Material
4-H Curriculum
Inputs: 4-H Agent, FCS Agent, ANR Agent, Program Assistants, Local Schools, Extension Office, Curriculums listed above, Volunteers
Date: throughout the year as dates state above
Audience: Tobacco Producers (AG)
Activity: Tobacco Programs
Tobacco GAP – February/March (ANR)
Content or Curriculum:
Current Tobacco Issues
Tobacco GAP Training
Inputs: Leader, Extension and other UK Extension Specialists, County Agricultural Board, FSA, local producers and general public, Certified Volunteers
Date: February and March

Audience: Forage / Beef Producers (AG)
Activity: Forage Programs
Pasture Renovation – February (ANR)
Have yourselves a Hay Day (Forage Testing Field Day) – July (ANR)
Content or Curriculum:
Forage Production
Soil/Fertility
KDA Hay Testing Mobile Unit
Forage Reports
Stock Piling Fescue
Fall Seeding
Weed Control and Identification
IPM
Inputs:
UK Publications
Extension and other UK Extension Specialists
County Agricultural Board
FSA
NRCS
local producers and general public
Certified Volunteers
Date:

Audience: CAIP Menu Program (AG)
Activity: CAIP Menu Program
CAIP Informational Meetings – August/September
Assorted Educational Field Days (as mentioned in various activities)
Farm Visits – All Year
Client Consultations – All Year, As needed
Content or Curriculum:
Educational Program Supporting CAIP
Inputs: KADF Resources, UK Publications, Breed Associations, Conservation District, Leader, Extension and other UK Extension Specialists, County Agricultural Board, FSA, local producers and general public, Certified Volunteers
Date: All Year

Audience: Beef Cattle Producers
Activity: Production, Marketing, Networking, and Education Courses
Master Cattleman
Beef Reproductive Efficiency Program
BQA Certification – February & September (ANR)
Bull Selection – January/February (ANR)
Cattle Handling & Care – February (ANR)
Expected Progeny Differences – February & September (ANR)
Herd Health Day – April (ANR)
Have yourselves a Hay Day – August (ANR)
Bull Breeding Soundness Evaluations – April (ANR)
Shared-Use Equipment Field Day – May/June (ANR)
Beef Tour – September/October – (ANR)
4-H Livestock Club- year round (4-H)
4-H Livestock Judging- January-June (4-H)
Content or Curriculum:
Educational Program Supporting CAIP
Inputs: UK Publications, Breed Associations, Leader, Extension and other UK Extension Specialists, County Agricultural Board, FSA, local producers and general public, Certified Volunteers, local veterinarians , Leader, Extension and other UK Extension Specialists, Farms, Livestock Auctions, UK Meat Lab and Butcher Shop, County Agricultural Board, FSA, local producers and general public, Certified Volunteers
Date: All Year
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)
Farm Inc.- December (4-H)
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
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)
Buzz Worthy Super Foods – October (ANR)
The Meat of the Matter: Purchasing Local Meats – 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 – March (FCS, ANR, 4-H)
LEAP (FCS)
JMG (Fall and Spring with sessions) FCS, ANR
Cooking through the Calendar (monthly) FCS, ANR, 4-H
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

Pendleton County Extension Office Country Ham Project: A Recipe for Success

Author: Lindie Huffman

Major Program: Local Food Systems

**Pendleton County Extension Office Country Ham Project: A Recipe for Success**The Pendleton County Extension Office Country Ham Project has matured over the years, this initiative has grown into a thriving success story, uniting youth, adults, and the local community in the art of preserving country hams.**Youthful Beginnings:**It all began with the enthusiasm of 19 4-H youth and 7 Cloverbuds who embarked on the path of preserving and celebrating the iconic country ham. With dedication and guid