Author: Jane Proctor
Major Program: Food Preparation and Preservation
The interest in Charcuterie boards as a type of food service as been on the rise in popularity. Although this method of food presentation has been around for many years, the current trend has become all encompassing while including a variety of food choices and different types of serving vessels. Because of the rise of popularity, the Trimble County Family and Consumer Science Agent hosted a Charcuterie class that addressed preparation methods, food safety, food storage, and incorporating
Author: Deborah Shepherd
Growing concerns for food insecurity, rising food costs, food safety and consumer awareness of how their food is grown and processed has increased the number of community members seeking information on food preservation. There is an abundance of information on social media concerning food preservation. A lot of this information is not researched based or best safe practices, some of it is even unsafe and dangerous for consumers. The majority of consumers report strong fears of
Author: Joan Bowling
The Center for Disease Control (CDC), states that many cases of food borne botulism occur as a result of people consuming home-canned, preserved, or fermented foods that were contaminated with toxin. Contamination in occurs when food is not processed correctly. The CDC recommends the best way to prevent food borne botulism is by carefully following instructions for safe home canning as directed by the USDA Complete Guide to Home Canning. As interest continues to rise in home gardening so does th
Author: Carolina Robles
The problem: Individuals who are intellectually or physically disabled do not know how to can food items correctlyThe educational program response: The program response was positive. All of the individuals The participants/target audience: Target Audience is individuals from all ages who are intellectually or physically disabled. Other partners (if applicable): Ruth Chowning, Dare to CareProgram impact or participant response: The program positively impacted the lives of the individual
Author: Ruth Chowning
The Incubator Farm Program is a three-year farm business development program for New Americans in Louisville, KY. As a part of the 2nd year of this program, the co-facilitators: Jefferson Co. Extension Service, and Common Earth Gardens, a division of Catholic Charities, invited the Bullitt County Extension Agent for Family and Consumer Sciences along with the UK Food & Nutrition Specialist to provide workshops on food safety, micro-processing and basic canning to these farmers and other indi
Author: Cathy Sparks
The problem- Grow Appalachia group of farmers are required to attend a Food Preservation class as a part of their educational experience with the program. The ANR Agent asked that I teach the class to demonstrate how to water bath can and pressure can. The educational program response-As a result, I prepared a class where I would demonstrate these food preservation techniques, pressure canning green beans and water bath canning grape jelly. With the help of our administrative as
Author: Heather Toombs
According to the Centers for Disease Control and Prevention, nearly 30 million Americans suffer from Type 2 Diabetes. Approximately 531,646 people in Kentucky, or 14.5% of adults, have diabetes. Charcuterie has been around for centuries and is growing in popularity. The participants targeted were Oldham County Residents interested in learning a new way to prepare and present food. Oldham County partnered with Trimble County to present a Charcuterie class that focused on bala
Author: Natalie Taul
Many individuals and families have had a renewed interest in food preservation in the past 3 years. Some are turning to the internet for instruction, but much of what is on the internet is misleading or just wrong. Safety when preserving food should be priority and research-based methods should always be used. With this in mind, the Grayson County Extension Agent for Family and Consumer Sciences, implemented several food preservation workshops in June 2023 A total of 33 participants were re
Author: Amanda Dame
The 2019 Hopkins County Community Assessment revealed community members rated Better Food Safety Practices and Better Skills for selecting and preparing healthier food as an important need for Hopkins County residents. To address this issue in Hopkins County, the Hopkins County Family, and Consumer Sciences Extension Agent hosted a three-part Food Preservation Series in June and July of 2022. This three-day series class focused on water bath canning, pressure canning, drying, and freezing fresh
Author: Brittany Thomas
In 2018, health departments reported 242 cases of botulism to the Centers for Disease Control and Prevention (CDC) due to home canning practices. In an effort to promote safe canning practices in the Marion County community, the Family and Consumer Science Agent presented a beginner’s canning class.Eleven participants, one male and ten females, attended the beginner’s canning class. Out of the eleven participants, seven have never canned before, and four have canned using only the wa
Author: Andrea Slone
Involving children in the cooking process has been proven to increase vegetable preferences and consumption, and healthy eating among youth. (Cunningham-Sabo, 2013)In efforts to increase more healthful eating consumption in Floyd County youth, the Floyd County Family & Consumer Science Agent collaborated with a local Day Care, Bright Beginnings for a “Mommy and Me” hands-on cooking program in March 2023. This was a one-time program that consisted of knife skills, nutrition educat
Author: Alivia Faris
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Scott County Extension Agent for Family and Consumer Sciences and Agent Horticulture worked together to host the workshop Savor the Flavor: Cooking with Oils, Herbs, an
Author: Sandra Bastin
For the past two years, over 15 states have been working to establish a Food Safety Extension Network (FSEN), primarily through 1890 institutions. The three main purposes is to provide education, a repository for educational materials, and an opportunity for networking in the areas of food safety for home food preservation and retail foods. FSEN had their first on-hands, day-long workshop for Extension specialists in collaboration with all partners. Fourteen specialists from four states attended
Author: Alethea Price
Every year in the late spring, early summer food preservationists come to the Extension Office to get their dial gauge canner lid tested. Last year, summer of 2022 there was a woman who learned about this service at the Farmer's Market one Saturday morning. She followed up with the FCS Agent and scheduled an appointment to get her canner lid tested. Once it was checked and recommendations were given, she went on her way.At the Farmer's Market last week, the FCS Agent was set up as she us
Author: Marsha Hagler
Nelson County Cooperative Extension Agent for Family and Consumer Sciences, Danielle Hagler identified a need for food preservation education in her community. With an increase of home gardening, more members of the community concerned about supply chain disruptions and families with a desire to control the ingredients in their preserved food, the interest level in this education was great. Throughout a series of educational sessions 33 clients participated in food preservation workshops
Author: Jordan Crain
Research shows that having regular mealtime can improve the health of children and adults. In the midst of a hurried world, the investment in family mealtime is well worth the time and effort. In an effort to promote and encourage cooking and eating at home, the Barren County Family and Consumer Sciences agent and the Barren County Program Assistant started The Cooking Collection.We know that it is easy to get tired, lose your desire to cook and get in a mealtime rut feeling like you eat the sam
Author: Linda Brown-Price
Colorado State University Extension states that home food preservation saves money for some people. Costs to consider when figuring the economics of food preservation include produce and ingredients, equipment and supplies, fuel consumption, capital outlays, time and energy, and the cost of similar food preserved commercially. Freezing is simple and keeps food more like fresh produce than other preservation methods. However, a freezer is costly to purchase and operate. Source: www.extension.colo
Author: Diane Mason
In recent years the value of baking and cooking from scratch or at home has been shown to help improve mental health and well-being (1,2,3,4). Helping individuals learn to bake, while creating recipes that yield small portions was the focus of two programs offered by the Boone County Cooperative Extension Service. “Baking Basics” (four weeks) and “Baking for One, Two or a Few” (three weeks) were two hands-on series focused on creating baked goods based on the Univer
