Pike County CES

County Emphasis:

Fostering Growth Through Life Skills and Education

Concentration 1:

Building Leadership Capacity

Concentration 2:

Food Safety, Quality, and Access

Situation:

Building Leadership Capacity:

Leadership is critical at several levels, from elected officials and internal management structure of organizations to project managers, team leaders, and those who inspire throughout a community. Thriving communities may require many leaders willing to take on leadership roles. And yet, it can be a challenge to identify new leaders or to encourage leaders to step up to the role without first building leadership capacity (CEDIK 2024). Respondents participating in the University of Kentucky Cooperative Extension Community Needs Assessment identified the need to build leadership capacity to enhance individual and family development and community and economic development. Kentucky has a statewide need to “prepare community members for formal/informal leadership and/or volunteer roles” and to build “capacity of local nonprofits and community leaders,” according to the survey. UK Extension aims to work on strengthening critical leadership skills and confidence for new and emerging leaders so that the pool of willing and capable leaders can rise to match local needs. Volunteer training can have motivational benefits ranging from inspiring volunteers to get more involved to keeping them in the program (Fox, Hebert, Martin & Bairnsfather, 2009).

Food Safety, Quality, and Access:

It is proven that people who have access to and consume their daily dietary requirements of fresh fruits and vegetables are less likely to suffer from chronic conditions such as obesity, diabetes and cardiovascular disease and have an increased quality of life. Having the knowledge and skills to prepare or preserve fresh fruits and vegetables presents an additional barrier beyond obtaining fresh food access.

With the goal of increasing the consumption of fresh fruits and vegetables, the Kentucky Cooperative Extension Service (CES) aims to increase access to fresh food, as well as increase knowledge and awareness of how to select, store, safely prepare, process, and preserve these foods. CES prioritizes statewide partnership development that helps us meet our goals and objectives. We collaborate with statewide agencies including Kentucky Department of Agriculture, Community Farm Alliance, KY Farm to School Network, Kentucky Department of Fish & Wildlife and others to help build statewide systems that increase access and usage of fresh fruits and vegetables. These programs benefit Kentuckians because they support food access policy, systems and environmental changes in communities and across the state. They increase knowledge of how to grow, prepare, and preserve fresh fruits and vegetables.

County Situation:

Building Leadership Capacity:

In Pike County, Kentucky, building leadership capacity is essential to address the community's needs and foster development. According to Pike County’s Kentucky by the Numbers statistics, Pike County has a total population of 56,286, with 29% of the population having a disability. The poverty rate is 25.1%, with 13,778 individuals living below the poverty line. There are 24,534 occupied housing units, with 45.6% of renters paying 35% or more of their household income for rent. The University of Kentucky Cooperative Extension Community Needs Assessment has identified several key areas where leadership development is crucial. In our top 15 issues listed for Pike County, youth life skill training opportunities and strengthening youth workforce readiness is a high priority for many.

Volunteer training programs are vital in Pike County, as they can motivate individuals to take on leadership roles and remain engaged in community initiatives. Each program area including, 4-H, FCS, Agriculture, and Community Arts, offers effective volunteer training which can inspire greater involvement and retention, and is essential for sustaining community programs and services. Specifically each program provides leadership opportunities for adults including Beekeepers, Master Gardeners, Farmer’s Market, Cattleman’s Association, Appalachian Symphony, Myers Towers, Theatre Programming, Kentucky Extension Homemakers Association, Quilt Guild, and more.

The 4-H Youth Development programs in Pike County play a pivotal role in equipping young people with essential skills such as communication, teamwork, and problem-solving. These programs foster personal leadership and community engagement, preparing youth for future employment and civic responsibilities. According to the National 4-H Annual Index Survey, 95% of youth involved in 4-H identified their strengths, 80% explored career options, and 50% received guidance for college decisions Additionally, 75% of participants enjoyed helping their community, and 93% felt inspired by 4-H, with 42% being inspired "a lot" to volunteer.

Strengthening leadership skills and confidence among new and emerging leaders is critical for Pike County's community and economic development. By building a pool of willing and capable leaders, the county can better address local needs and drive positive change. The focus on leadership development and youth engagement through programs like 4-H, FCS, Agriculture, and Community Arts, is vital for creating a connected, resilient community in Pike County. These efforts not only enhance individual and family development but also contribute to the broader goal of community and economic growth.

Food Safety, Quality, and Access:

According to the 2023 Community Needs Assessment conducted by the University of Kentucky Cooperative Extension, "Ensuring individuals and families have access to affordable, nutritious foods" emerged as one of the top five priority issues in Pike County. This need was further corroborated by the Pike County Extension Council, program councils, and agents.

Additionally, data from Feeding America indicates that as of 2022, Pike County's food insecurity rate stands at 21.3%, significantly higher than the state average of 15.7%. This alarming statistic underscores the necessity for targeted interventions to support residents grappling with food insecurity.

To address these challenges, the Pike County Cooperative Extension is committed to enhancing food safety, quality, and access within the community. Our initiatives will focus on providing comprehensive food education, including food preparation skills, food safety practices, strategies for maximizing food budgets, and nutritional information.

Long-Term Outcomes:

Building Leadership Capacity:

• Youth will demonstrate necessary leadership, teamwork, and communication skills needed to be successful in the workplace. 
• Adults will take on leadership opportunities and roles and learn new learn new skills.
• Participants improve self-sufficiency and confidence through the development of practical and creative skills. 

• Increased community pride or investment
• Improved quality of life for citizens

Food Safety, Quality, and Access:

• Individuals and families of all incomes levels have access to affordable and nutritious foods
• Youth report reduced risk for poor health, developmental delays, obesity, and malnutrition

Intermediate Outcomes:

Building Leadership Capacity:

• Youth will practice teamwork, responsibility, communication, conflict resolution techniques, and problem-solving skills.  
• Participants report applying skills learned in home, volunteer, or professional settings.

• Participants gain confidence to lead

Food Safety, Quality, and Access:

• Youth will eat a variety of healthy foods daily. 

• Improved dietary habits through: consumption of more fruits and vegetables, a variety of proteins and the number of meals prepared at home.

Initial Outcomes:

Building Leadership Capacity:

• Youth will explore their spark in leadership. 
• Participants gain hands-on skills in a craft-based discipline and feel more confident in their abilities.

• Enhanced knowledge of concepts and practices

Food Safety, Quality, and Access:

• Increased awareness and accessibility of community resources available to access fresh foods.

• Youth will aspire to eat a variety of healthy foods daily

Evaluation:

Building Leadership Capacity:

Outcome: Short Term  

Indicator: 

1. Number of youth who reported that they have identified personal strengths in leadership (including teamwork, responsibilities, communication, conflict resolution, problem solving, parliamentary procedure).  
2. Number of youth who reported that they have set goals to serve in leadership roles.  
3. Number of youth who reported that they are interested in serving as a leader. 
4. Number of participants reporting gaining a new skill through hands-on workshops in trades or craft-based skills (e.g., woodworking, metalworking, hand-building

Method: Survey  

Timeline: After Program/ Activity Completion  

 

Outcome: Increased confidence to lead. (intermediate)

Indicator: Number of people reporting increased confidence in their leadership abilities. 

Method: Post participation survey (self-assessment of learning gains); monitoring changes in local and state leadership positions.

Timeline: Survey will be collected immediately after program participation or via follow-up evaluation after six months.

 

Outcome: Knowledge gained through completing training programs. (initial)

Indicator: Number of people reporting enhanced knowledge of leadership concepts and practices (e.g. leadership styles, conflict resolution, team dynamics).

Method: Post participation survey (self-assessment of learning gains)

Timeline: Survey will be collected immediately after program participation

Food Safety, Quality, and Access:

Outcome: Improved skills related to safe food preparation and food preservation. (initial)

Indicator: 

1. Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.  
2. Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting). 

Method: Pre/post participant evaluations from: NEP agent-led curricula, Champion Food Volunteer, Food Preservation;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

 

Outcome: Increased awareness of and use of Food Connection Programs: Value Chain Coordinators, TFC Learning Kitchen, and Cultivate KY resources. (initial)

Indicator: 

1. Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods. 
2. Number of individuals who? attended certificate-based training?on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing….). 
3. Number of people ho?used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.). 
4. Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. 

Method: Agent Tool level from The Food Connection (being developed); 

Timeline: Annual: Food System Impact Survey (federal fiscal year); The Food Connection (calendar year); HBMP (annual calendar year)

 

Outcome: Short Term  

Indicator: 

1. Number of youth who reported that they learned the difference between healthy and unhealthy snacks. 
2. Number of youth who reported that they learned about safe food handling and preparation.  
3. Number of youth who reported that they learned about kitchen safety.  
4. Number of youth who reported that they have identified an interest in Family Consumer Sciences. 
5. Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.
6. Number of youth who demonstrated/reported improved egg and/or poultry cooking skills.

Method: Evaluation Provided by Animal Food Sciences Department

Timeline: Immediate Post Program

Learning Opportunities:

Building Leadership Capacity:

Audience: Individuals

Project or Activity: Kentucky Extension Homemakers Association (KEHA)

Content or Curriculum: KEHA Leadership Academy, Homemakers Leader Lessons, Publications, Newsletters/News & Notes, Officer/Chairman training materials, KEHA State Meeting, various other resources and materials

Inputs: Programmatic materials, training, mentoring, paid staff, volunteers, community partners, non-profits, etc.

Dates: Ongoing

 

Audience: Youth  

Project or Activity: 4-H Leadership Program

Content or Curriculum: Curriculum such as Leadership Skills you never outgrow is sourced from Shop 4-H and Ricochet: An Extreme 4-H Leadership Adventure is sourced from other Land Grant Systems. All curriculum pieces focus on leadership, communication, and civic engagement.

Inputs: In school clubs for middle and high school, after school clubs for teens, area ten councils, Middle school leadership clubs, and civic engagement opportunities. These programs are supported by the research base of the Cooperative Extension Land-grant system, funding from the Kentucky 4-H Foundation, Inc., local, state, and federal sources, grants, and the engagement of volunteers, youth, communities, and external stakeholders such as civic groups. 

Dates: Summer  

 

Audience: Youth  

Project or Activity: 4-H Camp Counselor Training (Teens) 

Content or Curriculum: Content in the Camp Volunteer Training Guide is sourced from the American Camp Association best practices and focuses on developmental needs of campers, safety considerations, operating procedures, age-appropriate behavior management, and camper supervision techniques.

Inputs: These trainings are supported by the research base of the American Camp Association with materials provided by the 4-H State Office, funding from the Kentucky 4-H Foundation, Inc., local, state, and federal sources, grants, and led by County Extension Staff responsible for 4-H Camp. 

Dates: Pre-Summer

 

Audience: Communities

Project or Activity: Supporting Citizen Engagement

Content or Curriculum: Creating Welcoming Communities, Becoming an Informed Citizen, Robert’s Rules Refresh, Youth & Adult Listening Sessions, KY Voter Education Resources, Engaging City Councils, Civic Engagement Through Voting, How To: Community Forums

Inputs: Programmatic materials, paid staff, community partners, volunteers, grant funds, local organizations and community partners, etc. 

Dates: Ongoing

Audience: Individuals

Project or Activity: Kentucky Agricultural Leadership Program (KALP)

Content or Curriculum: KALP curriculum, Publications, other materials and expertise

Inputs: Programmatic materials, paid staff, external evaluators, community partners, volunteers, etc. 

Dates: Ongoing

Audience: Individuals

Project or Activity: Community visual arts classes 

Content or Curriculum: drawing, painting, crochet, etc.

Inputs: Programmatic materials, paid staff, community partners, volunteers

Dates: Ongoing

Audience: Individuals

Project or Activity: Theatre classes and productions

Content or Curriculum: scripts, Arts Toolkit

Inputs: Programmatic materials, paid staff, volunteers, community partners, non-profits, etc.

Dates: Ongoing

Food Safety, Quality, and Access:

Audience: Individuals & Farmers

Project or Activity: Nutrition Education

Content or Curriculum: Nutrition Education Program, SNAP-Ed toolkit, Publications, Faithful Families, Cook Together Eat Together, Savor the Flavor, Dining with Diabetes, Plate it up! Kentucky Proud, Food as Health Toolkit, Family Mealtime, maternal and child health program materials, www.planeatmove.com, Super Star Chef, Farm to School, Hunger in Kentucky

Inputs: Programmatic materials, paid staff, community partners, volunteers, faith-based organizations, health coalitions, healthcare Providers and local clinics, health department, non-profits, schools, company health & wellness, 4-H, Homemakers, farmers’ markets, local farmers/growers/producers, commodity groups, community centers, etc. 

Dates: Ongoing

 

Audience: Communities

Project or Activity: School, Community or Recovery Gardens

Content or Curriculum: NEP “Grow your own” publications, Hort. Dept. publications, youth gardening curriculum, Recovery Garden Toolkit

Inputs: Gardening materials, paid staff, community partners, 4-H, volunteers, grant funds, local organizations and community partners, schools, recovery centers, Nutrition Education Program

Dates: Ongoing

 

Audience: Youth  

Project or Activity: Nutrition and Food Preparation

Content or Curriculum: Literacy, Eating, and Activity for Primary Youth ( LEAP)

Inputs: 

1. 4-H Family and Consumer Sciences programs in which youth experience a sense of belonging, and developmental relationships, explore their spark, and actively engage in meaningful opportunities.  
2. Accredited and certified volunteers in 4-H FCS projects. 
3. Kentucky Extension Homemakers Association  
4. Four residential camping facilities.  
5. Cooperative Extension Educational facilities.  
6. Utilization of approved research-based curriculum. 
7. Outreach of the Cooperative Extension Land-Grant System.  
8. Funding from the Kentucky 4-H Foundation, Inc.  
9. Funding from local, state, and federal sources.  
10. Engagement of youth and volunteers in program delivery. 
11. Engaging communities in identifying and implementing programming based on local needs 

Dates: September 1 – August 30 

 

Evaluation:

Building Leadership Capacity:

Outcome: Short Term  

Indicator: 

1. Number of youth who reported that they have identified personal strengths in leadership (including teamwork, responsibilities, communication, conflict resolution, problem solving, parliamentary procedure).  
2. Number of youth who reported that they have set goals to serve in leadership roles.  
3. Number of youth who reported that they are interested in serving as a leader. 
4. Number of participants reporting gaining a new skill through hands-on workshops in trades or craft-based skills (e.g., woodworking, metalworking, hand-building

Method: Survey  

Timeline: After Program/ Activity Completion  

 

Outcome: Increased confidence to lead. (intermediate)

Indicator: Number of people reporting increased confidence in their leadership abilities. 

Method: Post participation survey (self-assessment of learning gains); monitoring changes in local and state leadership positions.

Timeline: Survey will be collected immediately after program participation or via follow-up evaluation after six months.

 

Outcome: Knowledge gained through completing training programs. (initial)

Indicator: Number of people reporting enhanced knowledge of leadership concepts and practices (e.g. leadership styles, conflict resolution, team dynamics).

Method: Post participation survey (self-assessment of learning gains)

Timeline: Survey will be collected immediately after program participation

Food Safety, Quality, and Access:

Outcome: Improved skills related to safe food preparation and food preservation. (initial)

Indicator: 

1. Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.  
2. Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting). 

Method: Pre/post participant evaluations from: NEP agent-led curricula, Champion Food Volunteer, Food Preservation;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

 

Outcome: Increased awareness of and use of Food Connection Programs: Value Chain Coordinators, TFC Learning Kitchen, and Cultivate KY resources. (initial)

Indicator: 

1. Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods. 
2. Number of individuals who? attended certificate-based training?on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing….). 
3. Number of people ho?used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.). 
4. Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. 

Method: Agent Tool level from The Food Connection (being developed); 

Timeline: Annual: Food System Impact Survey (federal fiscal year); The Food Connection (calendar year); HBMP (annual calendar year)

 

Outcome: Short Term  

Indicator: 

1. Number of youth who reported that they learned the difference between healthy and unhealthy snacks. 
2. Number of youth who reported that they learned about safe food handling and preparation.  
3. Number of youth who reported that they learned about kitchen safety.  
4. Number of youth who reported that they have identified an interest in Family Consumer Sciences. 
5. Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.
6. Number of youth who demonstrated/reported improved egg and/or poultry cooking skills.

Method: Evaluation Provided by Animal Food Sciences Department

Timeline: Immediate Post Program