Adair County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 88 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 37 |
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) | 20 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 20 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 128 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 37 |
Number of Food Preservation Workshop participants |
| 2062.3) | 37 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 37 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Cajun Cooking
Author: Dylan Gentry
Major Program: Food Preparation and Preservation
Describe the Issue or SituationLake Cumberland area residents have expressed a growing interest in learning more about diverse cultures and their culinary traditions. Many community members have been looking for opportunities to explore different styles of cooking and expand their culinary skills. However, they have lacked access to affordable, hands-on cooking classes that also provide cultural education.Describe the Outreach or Educational Program Response (and Partners, if applicable)To addre
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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