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)
150
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
