Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 16 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 0 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 0 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 32 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 0 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 0 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 0 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
| 1021.5) | 0 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
Author: Ted Johnson
Major Program: Local Food Systems
Consumption of fresh fruits and vegetables are very low in Lee County Kentucky. We rank at the bottom of most all health statistics for the state of Kentucky. We at the Lee County Extension Service have placed major program emphases on gardening and producing their own fresh fruits and vegetables. Five years ago we constructed a demonstration raised bed garden. This program was developed to address the need for our citizens to consume more fresh fruits and vegetables. Over the past 5 years we ha
Author: Ted Johnson
Major Program: Local Food Systems
Over the past decade, people have taken more interest in where their food comes from and what is in their food. In Lee County heritage skills has increased as a way to preserve skills of grandparents as well as extending their food dollar and taking pride in creating food for their family. The Lee County Extension Agents conducted a country ham program for 14 adults and 1 youth, 8 of the participants where women and 7 where male. Thirteen of the participants had never cured a ham before.Dur
