Meade County CES

County Emphasis:

Food Safety, Quality and Access

Concentration 1:

Food Safety, Quality, and Access

Concentration 2:

Family and Youth Development

Concentration 3:

Animal Production and Management

Concentration 4:

Plant Production and Management

Situation:

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.

Kentucky’s animal production and management strategies encompass sustainable practices, health-focused care, and economic viability across all species thus contributing significantly to the state’s agricultural landscape. Beef cattle play a crucial role in converting Kentucky’s vast 7 million acres of pasture and forage into valuable products. CES focuses on sustainable grazing practices and ensuring optimal use of natural resources like land and water.

Kentucky is renowned as the Horse Capital of the World and is home to a diverse equine population, including thoroughbreds, stock horses, standardbreds, and other breeds. Kentucky’s horse industry focuses on breeding excellence. Many commercial swine farms operate in the state, focusing on efficient growth and high-quality pork. Swine farmers implement strict biosecurity protocols to prevent disease transmission and minimize stress. Kentucky’s small ruminant producers raise various sheep and goat breeds for meat, fiber, and dairy purposes. Small ruminants thrive on pasture-based systems, utilizing natural forage with a priority on health management, including vaccinations, parasite control, and nutrition.

To meet the needs of Kentucky animal producers CES Extension will create or expand its efforts to offer need-based education and producer-focused programming for all species. Current/future activities include introducing programs to address and improve specific management systems and introduce new and emerging techniques, technology, and production systems for increased efficiency and profitability.

Optimizing plant, crop and forage production is paramount as Kentucky producers navigate the challenges of economics, climate variability, and evolving consumer demands. Key challenges and strategies to enhance sustainable practices across various agricultural domains include:  rising input costs (seeds, fertilizers, machinery), crop price fluctuations, knowledge of soil health, and water management to produce high yielding crops for long-term productivity.

Producers use data-driven approaches for efficient resource utilization while exploring new crop varieties for pest resistance and yield improvement. As technology advances, producers will need to adopt remote sensing technologies to monitor soil health, moisture, and other parameters to increase efficiency. Implementing conservation practices that protect soil and water resources will ensure the long-term sustainability of Kentucky farmland and improve resilience to climate variability.

Current and continuing practices involve cover crops to reduce erosion resulting in enhanced soil health as well as rotating crops to break pest cycles, improve soil fertility, and reduce disease pressure. Extension programming will encourage diverse crops and horticulture species to reduce risk and explore specialty crops, such as berries, herbs, and ornamental plants. Extension Specialists continue to educate farmers on forage species selection for hay production and livestock nutrition, advise on implementing integrated pest management and organic production practices (to minimize chemical inputs while still effectively managing pests), select climate-adapted crop varieties, and prepare for extreme weather events through adaptation and disaster readiness programs.

To meet the needs of producers, agents and specialists will continue to disseminate research-based information, offer workshops, field days, online resources, support local farmer’s markets, community gardens, community supported agriculture, and urban horticulture initiatives.

Youth Focus

Kentucky faces significant health and economic challenges, with five of the top ten causes of death being nutrition-related. According to the Obesity Action Coalition the cost of obesity reached $36.31 billion. The rapidly changing social and economic landscape underscores the need for a healthy, productive, and engaged young people to contribute to a prepared workforce and engaged community to tackle these challenges. The University of Kentucky Cooperative Extension System's 2023 Community Needs Assessment identifies critical priorities, including access to affordable nutritious food, reducing youth obesity through improved nutrition and exercise, and enhancing youth wellbeing through effective coping strategies. Kentucky 4-H plays a crucial role in addressing these needs by equipping young people with essential skills in nutrition, culinary arts, financial education, and entrepreneurship. 69% of youth reported that they learned about healthy food choices in 4-H. 4-H youth report an increase in preparing meals together as a family, increase in meals eaten as a family, and confidence in the kitchen. These programs not only foster healthier, more resilient individuals, but also contribute to the development of engaged citizens prepared to navigate and thrive in a rapidly evolving world.

Kentucky’s youth should have access to education and life-skills in animal production and management. According to the 2022 U.S. Census of Agriculture, Kentucky has seen a decline in the number of farms and agricultural land, alongside a slight increase in the average age of producers and farm size. Successful operation of farms and ranches requires business skills, ongoing training and education, and safety awareness (USDA, 2024). The University of Kentucky Cooperative Extension Service Community Needs Assessment (2023) highlights key agricultural priorities, including youth life skill training, workforce readiness, access to affordable and nutritious food, support for the local agriculture industry, and promoting agricultural literacy among youth. 4-H projects in animal production and management can help young people develop life skills, learn about responsibility, and gain content knowledge about animals through breeding or market projects.

County Situation:

According to the Community Needs Assessment, respondents' top concern was access to affordable, nutritious foods. Currently, 12.2 percent of Meade County residents are food insecure, while 17.6 percent of adults report fair or poor health, and 12.3 percent report mentally unhealthy days.  Additionally, 28.7 percent report an inactive lifestyle; over 37 percent have a Body Mass Index of 30 or higher.  Research shows not having access to adequate and healthy foods can negatively impact health and longevity.   While we have made strides in this area, there is still much work, especially in food selection and preparation.

Long-Term Outcomes:

• Individuals and families of all incomes levels have access to affordable and nutritious foods
• Kentucky’s local food and agriculture industry are thriving.
• Decrease in the number of Kentuckians with chronic health conditions such as diabetes, obesity and cardiovascular disease.
• Youth report reduced risk for poor health, developmental delays, obesity, and malnutrition. 
• Youth will make informed decisions regarding agricultural products and services.??? 
• Youth will advocate for agriculture and sustainable fiber and food production in their communities.?? 
• Increase the use of sustainable management practices across all production methods and species.? 
• Producers are routinely implementing guidelines and recommendations for efficient and financially sound production demonstrating sustainable behavior change.? 
• Continually implementing new technology and production practices.? 
• Improve the quality of life of animals and humans.
• Increase the quality of beef cattle produced annually contributing to increased and more stable financial position of cattle operations. 
• Increase the use of sustainable management practices across all production methods leading to enhanced production efficiency and reductions in the carbon footprint. 
• Producers are routinely following Beef Quality Care & Assurance standards to produce healthy and high-quality beef. 
• Continually adoption of new technology and production practices.
• Increase the use of sustainable management practices by horse owners. 
• Horse owners will be encouraged to apply best management practices for the care and management of their horses to help control cost of ownership.  
• Increase the quality of small ruminants annually contributing to increased and more stable financial position of small ruminant operations.  

Intermediate Outcomes:

• Increased production of Kentucky-grown food and increased market opportunities for those products.
• Improved dietary habits through: consumption of more fruits and vegetables, a variety of proteins and the number of meals prepared at home.
• Youth will practice making wise nutrition choices.  
• Youth will prepare nutritious foods.  
• Youth will eat a variety of healthy foods daily.
• Youth will practice skills gained from 4-H agricultural projects and clubs.??
• Youth will communicate agricultural ideas and concepts more effectively.?? 
• Youth actively adopt and apply advanced agricultural practices, demonstrating a growing commitment to the agricultural community.?
• Increased biosecurity strategies that promote both animal and human health related behaviors for a safe food system.? 
• Increase or strengthen partnerships or relationships with commodity groups to address sustainable management strategies, health-focused care, and economic viability for all livestock.?

Initial Outcomes:

• Increased awareness of Extension resources and programs supporting food access.
• Improved skills related to safe food preparation and food preservation.
• Increased awareness and accessibility of community resources available to access fresh food
• Youth will learn how to prepare nutritious foods.  
• Youth will explore their spark in agriculture.??? 
• Youth will gain knowledge and develop skills in agriculture.? 
• Youth will develop a greater awareness and appreciation for the impact of agriculture in their daily life.?? 
• Youth will expand life and work readiness skills in agriculture, gaining awareness of the diverse opportunities within the field of agriculture.
• Increase skills related to efficient production methods across all species.? 
• Increase confidence in implementing new and emerging techniques, technology, and production systems.? 
• Increase confidence in making decisions related to promoting animal health-related behavior.? 
• Increase intentions to employ financially sound behavior regarding production methods, use of financial tools, health-focused care, and the human-animal interaction.?

Evaluation:

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

Indicator: 

• 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.  
• 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: Short Term  

Indicator: 

• Number of youth who reported that they learned the difference between healthy and unhealthy snacks. 
• Number of youth who reported that they learned about safe food handling and preparation.  
• Number of youth who reported that they learned about kitchen safety.  
• Number of youth who reported that they have identified an interest in Family Consumer Sciences. 
• Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.
• 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:

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: Youth  

Project or Activity: Nutrition and Food Preparation

Content or Curriculum: What’s On Your Plate 

Inputs: 

• 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.  
• Accredited and certified volunteers in 4-H FCS projects. 
• Kentucky Extension Homemakers Association  
• Four residential camping facilities.  
• Cooperative Extension Educational facilities.  
• Utilization of approved research-based curriculum. 
• Outreach of the Cooperative Extension Land-Grant System.  
• Funding from the Kentucky 4-H Foundation, Inc.  
• Funding from local, state, and federal sources.  
• Engagement of youth and volunteers in program delivery. 
• Engaging communities in identifying and implementing programming based on local needs

Dates: September 1 – August 30 

Audience: Adults

Project or Activity: Grain Crops Management, including Corn, Soybean, Wheat, Barley, Rye, Canola and others

Content or Curriculum: Publications, Fact Sheets, Workshops, Field Days, County Meetings, Regional Meetings, Field Visits, emails and phone calls

Inputs: Extension faculty and staff, ANR Agents and industry support 

Date: Ongoing

Audience: Pesticide applicators

Project or Activity: PSEP certification for private applicators and continuing education for commercial applicators

Content or Curriculum: Educational materials and program delivery

Inputs: Educational materials and program delivery

Date: winter months

Audience: Agricultural producers and the public

Project or Activity: Pest and disease identification

Content or Curriculum: Clinical diagnoses and trainings

Inputs: Diagnostic labs and services

Date: Ongoing

Audience: Agents 

Project or Activity: In-service updates / trainings 

Content or Curriculum: Online series, in-person trainings developed as needed 

Inputs: Coordination by IRM coordinators and Specialists 

Dates: Ongoing

Audience: Beef Cattle Owners, Industry representatives, Agents 

Project or Activity: BQCA trainings 

Content or Curriculum: State BQCA videos and chute-side trainings 

Inputs: 

Dates: Late summer

Audience: Beef Cattle Owners, Industry representatives, Agents 

Project or Activity: Master Cattleman 

Content or Curriculum: Master Cattleman curriculum 

Inputs: Coordination with Beef IRM coordinators & specialists 

Dates: TBD

Audience: Ag and Natural Resource Agents  

Project or Activity: First Friday Equine Industry Update 

Content or Curriculum: Educational materials and program delivery 

Inputs: UK Specialists 

Dates: First Friday January – June, September - December 

Evaluation:

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

Indicator: 

• 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.  
• 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: Short Term  

Indicator: 

• Number of youth who reported that they learned the difference between healthy and unhealthy snacks. 
• Number of youth who reported that they learned about safe food handling and preparation.  
• Number of youth who reported that they learned about kitchen safety.  
• Number of youth who reported that they have identified an interest in Family Consumer Sciences. 
• Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.
• 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