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Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Impacts

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu




Fiscal Year:
Jul 1, 2024 - Jun 30, 2025


Livingston County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025





2066 - Nutrition and Food Systems General
2066.1) 205

Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily

2066.2) 205

Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods

2066.5) 205

Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label

2066.4) 0

Number of families/caregivers who reported supplementing their diets with healthy foods that they grew or preserved (community or backyard gardens, fishing, hunting, farmers markets)

2066.3) 0

Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets



Success Stories

The Culinary Journey Across Kentucky Seminar

Author: Joni Phelps

Major Program: Nutrition and Food Systems General

The Culinary Journey Across Kentucky Seminar

The culinary history of Kentucky is important for several reasons, as it reflects the state's rich cultural heritage, diverse influences, and its role in shaping Southern and American food. Additionally, Kentucky is renowned for its bourbon, which as deeply influenced Kentucky’s culinary identity as well as being a driver of tourism. Moreover, family gatherings often center around traditional dishes that have been passed down through generations, plus food connects people to their past

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