Extension
It Starts With Us
| 2068 - Cook Wild Kentucky | ||
|---|---|---|
| 2068.6) | 0 |
Pounds of donated venison |
| 2068.3) | 22 |
Number of recipe cards distributed |
| 2068.2) | 1 |
Number of recipe-tasting events hosted |
| 2068.1) | 25 |
Number of participants at recipe-tasting events |
| 2068.5) | 0 |
Number of participants in ‘Field to Fork/Hook and Cook’ classes. |
Author: Brenda Cockerham
Major Program: Cook Wild Kentucky
The Paintsville Lake Activities Nature Edible Trail has been high on the FCS priority list for five years. Berry Bushes have been planted, American Chestnut trees, grapes, apple trees, nut trees, mulched pathways, picnic tables, a shelter, and cleared trails, have all been accomplishments to date. This year we held the first Cook Wild program, live and in person - in the wild. We prepared Kentucky Burgoo made with rabbit and venison, Poke Burgers, Paw Paw Pancakes, and snacked on persimmons. Twe
