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Advancing the Creative Economy
Apparel and Textiles (Non-Master Clothing Volunteer)
Home-Based Microprocessor Program
Soil testing
Farm Management, Economics and Policy
Build Engaged and Empowered Communities – General
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Community Vitality and Leadership – 4-H Youth Development
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Hay testing
Economic Development and Workforce Preparation - ANR
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Cook Wild Kentucky
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Plant ID
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Beef
Pest ID
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Economic Development and Workforce Preparation - FCS
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Turfgrass
Local Food System Development and Mapping
Champion Food Volunteers
Kentucky Extension Homemaker Association
Kentucky Extension Leadership Development (KELD): Developing Core Leadership Skills
Forest Education: Health, Management, and Utilization
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Substance Use and Mental Health – 4-H Youth Development
Child Development General
LEAP
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Food Preparation and Preservation
National Dining with Diabetes
Nutrition and Food Systems General
Business Retention and Expansion
Agritourism Planning
First Impressions
Economic Development
Kentucky Extension Leadership Development (KELD)
Youth Engagement Leadership Program (YELP)
Conflict Resolution
Super Star Chef
Facilitation Training
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Community Engagement
Community Strategic Planning
Trail Design
Building Healthy Coalitions
Community Health Needs Assessment
Plate It Up! Kentucky Proud
Economic Development and Workforce Preparation - CED
Community Analysis
Staff Development
Administrative Functions
Recipes for Life
Aquaculture
Poultry/Small Flocks
Tornado Response and Recovery
Beekeeping
Science, Engineering, and Technology
Swine
Small Ruminants (includes sheep, goats) and Exotic animals
Small Farm Diversification
Flood Relief & Recovery
Equine
Small Farm Management
Arts and Community Health
Author: Shonda Johnston
Major Program: Recipes for Life
Clark County Family and Consumer Sciences Extension Agent collaborated with the counselors and FRC at Baker Intermediate School to offer the Recipes for Life Program to 358 fifth-grade students over three days in December of 2023. The Clark County Horticulture, ANR, and 4-H agents also assisted in the implementation of this program. Since all public-school 5th graders attend Baker, the students were divided into three groups based on their homerooms. Each group, consisting of about 119 students,
