Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.3) | 0 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 50 |
Number of families/caregivers who reported supplementing their diets with healthy foods that they grew or preserved (community or backyard gardens, fishing, hunting, farmers markets) |
| 2066.5) | 0 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 0 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.1) | 13 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
Author: Angie York
Major Program: Nutrition and Food Systems General
In the Pennyrile Area of Kentucky, grain milling is a rich part of the agricultural history. In order to help Homemakers in the Pennyrile area better understand how wheat growth, production, and processing fit into the local food system, an area seminar entitled Mills to Meals was offered. The seminar was presented by the Pennyrile Area Homemakers in partnership with Alissa Keller from the Pennyroyal Area Museum in Hopkinsville who talked about the history of grist mills in Christi
