Success Stories - Kentucky Extension Reporting System

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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

Cooperative Extension Service

Martin-Gatton College of Agriculture, Food and Environment

Impacts

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: 2019

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Jul 1, 2018 - Jun 30, 2019

Success StoriesKentucky Extension Reporting System

Hickman County Farm to Fork Event

Author: Mattea Mitchell

Major Program: Local Food Systems

Hickman County Farm to Fork Event

Hickman County Cooperative Extension Service and the Rotary Park Committee co-hosted the second Kentucky Proud Farm to Fork Fundraising Dinner on August 10, 2018. This was unique opportunity to simultaneously eat a delicious Kentucky Proud meal prepared by local caterers and bakers, Cooperative Extension staff and volunteers while supporting our local food pantry. The Kentucky Proud Farm to Fork purpose is to partner with local organizations to increase awareness of Kentucky Proud foods and bene

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Farm to Table dinner at Hardin County Fairgrounds Sees Success for Charity Second Year in a Row

Author: Dayna Fentress

Major Program: Local Food Systems

UK FCS Extension worked with the Hardin County Fairboard, Central Hardin FFA, Farm Credit Mid-America, and a committee of volunteers to plan the second annual Farm to Table dinner at the Hardin County Fair.Last year, 250 individuals gathered at the Hardin County Fair for the first ever Farm to Table dinner. The dinner showcased Kentucky Proud produce and meats, while supporting a local charity. We were able to give $4,000 to two different charities in our community, Feeding America’s BackP

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The Food Systems Innovation Center (FSIC) customized educational opportunities

Author: Melissa Morgan (Newman)

Major Program: Local Food Systems

The Food Systems Innovation Center (FSIC) offers a variety of educational opportunities not limited to the Better Process Control School (BPCS), Hazard Analysis of Critical Control Points (HACCP), GAP Audit Preparatory Training, Food Safety Regulation, FSPCA Preventive Controls for Human Food, MarketReady and Safe Quality Foods (SQF).  These programs are offered on a rotating schedule throughout the year but occasionally our clients need these programs immediately due to employee loss so th

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The Food Systems Innovation Center (FSIC) USDA validation study

Author: Melissa Morgan (Newman)

Major Program: Local Food Systems

The Food Systems Innovation Center (FSIC) offers several analytical services such as shelf-life determination, microbial analysis and challenge studies, nutritional label analysis, sensory evaluation, and help with marking. Much of this work is proprietary because recipes and production practices are unique.  One such KY based large ready to eat meat producer ask the FSIC to validate the safety of several products that had been reformulated to have a “clean” label.  Which m

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Food Systems Innovation Center new clients this year

Author: Melissa Morgan (Newman)

Major Program: Local Food Systems

The Food Systems Innovation Center (FSIC) is a multi-discipline program designed to aid Kentucky’s food entrepreneur’s. Many of our clients are involved in producing locally grown foods and agricultural products. Often marketing through the Kentucky Proud within the Commonwealth. The majority of these foods are marketed at local farmer’s markets and some have become popular and/or have gained the attention of larger markets. When this happens, these entrepreneurs have question

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Iroquois Farm Soil Contamination Remediation Program

Author: Phillip Long

Major Program: Local Food Systems

Iroquois Farm is situated on an 8 acre Louisville Metro Housing Authority demolition site owned by the city of Louisville. After the Louisville Metro Housing Authority had the buildings removed, the contractor brought in soil to level out the site for some future use and submitted soil sample test results. Soil test results indicated high levels of Arsenic and Lead. The Food Literacy Program contacted The Housing Authority to discussing leasing the land for vegetable farming. An agreement was re

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Community develops plans to expands local foods through national grant

Author: Chadwick Conway

Major Program: Local Food Systems

Knott county is like many other communities in Appalachia who have seen a large growth in the local food market. In order to expand our potential for better local food services, the Chamber of Commerce, Hindman Settlement School, and Knott County Extension Service applied for a Local Foods, Local Places Planning Grant. Local Foods, Local Places is a program that helps cities and towns across the country protect the environment and human health. They do this by engaging with local partners t

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Kentucky Association of Meat Processors

Author: Gregg Rentfrow

Major Program: Local Food Systems

The original Kentucky Meat Processors Association disbanded in the mid-1980's.  I have worked with other meat processor associations throughout the country and have seen the benefit of having organized meat processors.  I have been working with meat processors in Kentucky to re-establish an association.  We hosted a day workshop for meat processors that covered economic development, food safety and the benefit of environmental testing, proper stunning techniques, and new beef

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Harmon Brother's Meats

Author: Gregg Rentfrow

Major Program: Local Food Systems

Harmon Brother's Meats is a meat processor in Northern Kentucky that has two locations, a slaughter and fabrication plant and a retail grocery store in the next county.  They offer local meats when available in their retail store.  Harmon Brother's had two issues that needed to be addressed.  First, they had recently purchased the retail store, but had limited experience in the retail/grocery business thus they asked for my help.  I worked in retail grocery stores for

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Winter School

Author: Matthew Chadwick

Major Program: Local Food Systems

Winter SchoolAlong with the Marshall and Graves County Extension Offices, we hosted the first ever Winter School program. This program offered a series of three sessions that rotated between host counties. We offered sessions on Grain Crops, Beef and Tobacco. Producers very well attended all three of the sessions. We did not receive a negative survey response from any of the participants. All participants reported that they would have some behavior change due to the information they received. &n

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Pawpaws

Author: Shawn Wright

Major Program: Local Food Systems

To help growers with local food production we have established a pawpaw orchard at RCARS.  The initial planting of 60 trees was done in the summer of 2017 with grafting the following May.  These trees have been grown and maintained since then.  A few of the grafts did not take and a few of the trees also died.  Therefor these trees were regrafted or replanted in June of 2019.  Currently the trees are growing well and will be monitored and maintained.  The overall go

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Cook Wild Kentucky

Author: Jann Knappage

Major Program: Local Food Systems

17% or approximately 743,310 of Kentuckians are food insecure. This means, approximately 1 in 6 Kentuckians are food insecure. According to the United States Department of Agriculture, food insecurity is a state in which “consistent access to adequate food is limited by a lack of money and other resources at times during the year.” A nonprofit organization, Hunters for the Hungry, addresses this by donating venison to Kentucky food banks. Feeding Kentucky, formerly Kentucky Associati

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Maine Meat Cutting School

Author: Gregg Rentfrow

Major Program: Local Food Systems

I was contacted by the University of Maine to help develop a five day meat cutting workshop for meat processors, farmers, and the general public.  I worked with Dr. Colt Knight, UM Livestock Specialist, to develop a two meat processing workshops; one, four day and one, one day workshops.  These workshops were held in April 2019.  The four day workshop had 26 individuals that learned basic, hands-on meat cutting skills (beef, pork, and lamb) and 15 Mainers participated in the singl

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Produce Best Management Practices

Author: Anthony Tackett

Major Program: Local Food Systems

Food Safety has always been a primary focus of commercial fruit and vegetable producers.  One of the biggest concerns of extension agents when working with Farmers Market members is the consideration that what is being produced is safe and healthy for consumers.  One method to help ensure that this happens is by offering the Produce Best Practices Training (PBPT).  PBPT is a training developed by the UK Cooperative Extension Service, the Kentucky Department of Agriculture, and the

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GO LOCAL Program Leads to Lifestyle Changes

Author: Sharon Flynt

Major Program: Local Food Systems

Coordinating with a local church, parks and recreation, and a youth learning center the horticulture program used a GO LOCAL movement to impact an underserved neighborhood and volunteers, in the spring of 2018.  Volunteers worked with the agent, and other leaders of the community to create raised beds for the youth, and helped in planting those beds with vegetables, fruits, and flowers. Those volunteers consisted of a young married couple with no gardening experience, community members and

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Career Craze

Author: Tad Campbell

Major Program: Local Food Systems

Promoting agriculture to younger generations will continue the success of agriculture from education.The Mason County Agriculture and Natural Resources agent partnered with the Maysville Community and Technical College to host an agricultural career day as part of the Career Craze Program offered through the college.  The basis of the program is to bring awareness of careers to middle school aged youth offered by different sectors of industry across the county.Agriculture offers a vast amou

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Food Insecurity

Author: Bonnie Sigmon

Major Program: Local Food Systems

Families suffering from food insecurity is an increasing need in our community.  God’s Pantry Food Bank regional warehouse estimates that one in five children and one in four senior citizens are utilizing their services at least once a month.   To address this need, the Laurel County Extension Office is collaborating with several local organizations to ensure access to sufficient food supplies for individuals and families.London Laurel County Farmers Market vendors have been acce

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Beginning Farmer Program

Author: Tommy Yankey

Major Program: Local Food Systems

Anderson County Kentucky faces challenges in retaining its rural land use, family farms and agricultural heritage due to rising development pressure and an insufficient number of beginning farmers able to take  on new and established agricultural enterprises in the county.  Extension agents in Anderson County and others in the region receive regular inquiries from individuals interested in starting operations in the county.  However, most of these individuals are ill-prepared to b

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Acting Associate Dean & Director — Craig Wood, Ph.D.
S107 Ag. Science Center North
Lexington, KY 40546-0091
+1 (859) 257-4302

© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment