Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.7) | 0 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
| 1021.11) | 10 |
Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs |
| 1021.8) | 0 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 10 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 5 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 10 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.3) | 5 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
| 1021.2) | 0 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.1) | 15 |
Number of people who attended training on food safety, food handling, food processing, liability, and/or marketing. This includes: PBPT, GAP certification, Farmers Market samples, ….) |
Author: Matthew Chadwick
Major Program: Local Food Systems
Each year, wild mushroom consumption leads to illness and in some cases, even death. According to the most recently published National Poison Control Annual Report, Mushrooms ranked 19th on their top 25 substance categories with the greatest risk of exposure increase. 1,119 serious exposures from mushrooms were reported by national poison control in 2022 alone. Extension Agriculture and Natural Resources Agents in the Purchase Region also noticed a substantial increase in mushroom identification
