Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 21 |
Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs |
| 1021.1) | 8 |
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, ….) |
| 1021.8) | 13 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.7) | 13 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
| 1021.6) | 26 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 0 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 3 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.3) | 0 |
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) |
Author: Courtney Jenkins
Major Program: Local Food Systems
It has long been known that permanent Farmers’ Market structures serve as a catalyst for community and economic development. A permanent facility creates opportunity for a solid market that, in turn, grows a strong customer base. In most cases, a facility increases vendors and vendor income, which is obviously crucial for farmers and their businesses, while also providing consumers with greater access to fresh, local produce. The economic benefits of farmers’ markets also extend to t
Author: Courtney Jenkins
Major Program: Local Food Systems
As consumers continue to become more conscious and interested in where their food comes from, and how it is being processed, there have been increased requests at the Magoffin County Extension Office for resources and programs surrounding growing, preserving, and processing fresh produce and more recently, meats. Particularly, several clients had mentioned that they would like to learn how to make their own summer sausage.After discussing the process of making summer sausage with the Wolfe and B
