Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 43 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 23 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 72 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 72 |
Number of Food Preservation Workshop participants |
| 2062.9) | 43 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Ruth Chowning
Major Program: Food Preparation and Preservation
The new year began, and the Louisville Area Family & Consumer Sciences Agents (F.C.S.)were looking through the new Food and Nutrition calendars when discussion started about watching cooking shows and being more likely to try a recipe after watching someone prepare it. When one of the local news stations reached out to an agent about a cooking segment , the “Cooking Through the Calendar” program was organized! With Louisville ranked as the 49th largest television marke
