Number of individuals who reported eating 4-6 servings of fruits and/or
vegetables daily
2066.2)
0
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)
0
Number of individuals who reported increased
knowledge, skills, or intentions related to using the nutrition facts label
2066.4)
6
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
In a time when the demand for healthier, cost-effective food options is on the rise, a series of workshops on sourdough bread-making has sparked a growing interest across five counties. These workshops, which attracted a total of 95 participants, provided comprehensive training on the ancient art of sourdough baking, focusing on creating and maintaining a sourdough starter, the essentials of bread-baking, and critical food safety precautions.The workshops began by teaching participants how to cr
