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: 2025

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2024
2025

Jul 1, 2024 - Jun 30, 2025

Success StoriesKentucky Extension Reporting System

Angel Tree Participants Learn Cooking Skills Needed to Make Heavenly Recipes

Author: Angie York

Major Program: Food Preparation and Preservation

Describe the Issue or Situation.Learning to cook on a budget is especially important for low-income families as it empowers them to make the most of limited financial resources while ensuring access to nutritious, home-cooked meals. By developing basic cooking skills and learning how to plan meals, shop smartly, and minimize food waste, families can stretch their grocery dollars further and reduce reliance on expensive takeout or processed foods. This not only supports better physical health but

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2025 Youth learn to make/preserve Apple Butter

Author: Peggy Jones

Major Program: Food Preparation and Preservation

2025 Youth learn to make/preserve Apple ButterThe USDA and Department of Health and Human Services, consumption of total fruit are expected to grow roughly 4% respectively in the next 5 years. With the increase on the rise of consuming fruits the Family and Consumer Sciences Extension Agent provides food preservation classes at the local high school to freshman, sophomore, juniors and seniors in Rowan County. A popular food item such apple butter was picked to demonstrate how quick and easy

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Food Preservation Workshops

Author: Amanda Dame

Major Program: Food Preparation and Preservation

A top priority from the recent community needs assessment in Hopkins County was ensuring individuals and families have access to affordable nutritious food. One way to ensure families have access to food year around is by using researched based food preservation methods to preserve fresh fruit and vegetables. To help community members gain essential food preservation skills, Hopkins County Family and Consumer Sciences hosted its annual Food Preservation classes at the Extension Office. The goal

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Sourdough for Beginners

Author: Kimberly Thomas

Major Program: Food Preparation and Preservation

Kimberly Thomas, the Taylor County Family and Consumer Science Agent, successfully conducted six sourdough classes, including beginner sourdough and sourdough inclusions, reaching 56 participants, many of whom were new to Extension.In these beginner sourdough classes, the fundamentals of making and maintaining a sourdough starter were covered. Participants learned basic bread recipes and essential techniques such as mixing, folding, proofing, and baking. Step-by-step instructions, troubleshootin

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Senior Cooking School

Author: Vicki Boggs

Major Program: Food Preparation and Preservation

Senior Cooking School

                                                                                                                            Senior Cooking School in Perry CountyIssue or Situation Many

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Poultry Program

Author: Laken Campbell

Major Program: Food Preparation and Preservation

Poultry Program

Describe the Issue or SituationA local homemaker approached the Lee County Extension Office seeking guidance on how to process chickens she planned to purchase. This request highlighted a broader need within the community for education on poultry management, processing, and preservation techniques. Many individuals lacked the knowledge and confidence to raise and process broilers effectively, creating an opportunity to address these gaps through a targeted educational program.Describe the Outrea

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Summer Sausage Classes

Author: Trent Adkins

Major Program: Food Preparation and Preservation

In 2024 Pulaski County Extension conducted 2 summer sausage workshop and charcuterie board series. This series involved several components. In the first part, participants made their own cutting boards, learned about the best types & species of wood to use for cutting boards vs charcuterie boards, natural stains and food safe sealants, cutting board safety, and sampled Plate it Up recipes which were displayed on example charcuterie boards. In the second part of the series, participants learn

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How to Get Out of a Mealtime Rut

Author: Jane Proctor

Major Program: Food Preparation and Preservation

Research indicates that individuals who prepare and cook meals at home are more likely to consume the recommended amounts of fruits, vegetables, lean proteins, and whole grains essential for a balanced diet. However, many home cooks often find themselves stuck in a routine, feeling overwhelmed by the daily decisions involved in planning meals and snacks for themselves and their families.By building cooking skills, expanding food knowledge, and introducing variety and creativity into meal prepara

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Charcuterie 101

Author: Caroline McMahan

Major Program: Food Preparation and Preservation

Charcuterie is a culinary practice that dates back more than a thousand years. There has been a recent surge in popularity of serving portions of meals or even whole meals using charcuterie boards. Many consumers are interested in this growing trend and have questions regarding the history, food safety concerns, and creative presentation ideas that can be used for a variety of reasons and functions. In response to these questions, the Fayette County Extension Office hosted a Charcuterie 101 of c

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Floyd County Dinner for Two

Author: Andrea Slone

Major Program: Food Preparation and Preservation

Describe the Issue or Situation.According to the United States Census Bureau there are 17,333 households in Floyd County, KY with an average of 2.37 persons living in the each household. According to the Youth Risk Behavior Surveillance Kentucky is below the national average of fruit and vegetable consumption among youth. The Center for Disease Control states that adults in Kentucky are also below average of the national fruit and vegetable consumption. Studies have shown that families and coupl

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Harvesting Harmony-A Homesteading Series

Author: Stacy Trent

Major Program: Food Preparation and Preservation

Harvesting Harmony-A Homesteading Series

After the COVID-19 pandemic, Kentucky saw a 0.8% increase of population in 2020, Breathitt County especially saw an increase in population of 5.9% from 2019 to 2022. Many of these individuals have moved into rural areas in Kentucky to “learn to live off the land” and start a homestead. The Family and Consumer Science and Agriculture and Natural Resource Agents saw a need in Breathitt and Jackson county and decided to work together to address it. A series of classes called &ldquo

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Cake Pop Class

Author: Tara Duty

Major Program: Food Preparation and Preservation

The Mercer County Agent for Family and Consumer Sciences had an overwhelmingly popular request for baking and cake decorating classes and as a part of a series the agent offered a Cake Pop Class. Originally the agent planned one Cake Pop class which filled up with a waitlist long enough for three classes. Due to inclement winter weather, the original class was cancelled and gave the agent the ability to rework the class structure to allow for more participants. Over two days the agent taugh

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Savor the Flavor

Author: Whitney Morrow

Major Program: Food Preparation and Preservation

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 cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Carter County Extension Office presented the Savor the Flavor series to the East Carter High School Foods Class and a group of adults with in treatment for mental health

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Savor the Flavor Workshop

Author: Jordan Crain

Major Program: Food Preparation and Preservation

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 cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Barren County Extension Office presented the Savor the Flavor series to a group of seventeen individuals. The Savor the Flavor program focused on various cooking methods

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Food Preservation: Water Bath Canning Apple Butter

Author: Caroline McMahan

Major Program: Food Preparation and Preservation

In 2019, health departments reported 215 cases of botulism to the Centers for Disease Control and Prevention (CDC). 10% of these cases were due to home canning practices. To promote safe canning practices in Fayette County, the Family and Consumer Science Agent presented a beginner’s canning class. Additionally, the agent planned an Apple Butter class to align with the produce available in season in the county and local apples were used. 14

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FCS Thanksgiving Program @ LCHS

Author: Deana West

Major Program: Food Preparation and Preservation

FCS Thanksgiving Program @ LCHS

In November 2024, FCS Agent, Deana West had the incredible opportunity to work with 20 students from Lawrence County High School’s Culinary Class for a special all-encompassing Thanksgiving program. As the new Family and Consumer Science Extension Agent for Lawrence County, this was one of her first big projects, and she couldn’t have been more excited to teach these teenagers valuable life skills in the kitchen, while also creating lasting memories.The plan was ambitious: in one day

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Healthy Eating Around the World

Author: Jody Paver

Major Program: Food Preparation and Preservation

Food is a cornerstone of culture, shaping traditions, fostering connections, and promoting health worldwide. Recognizing this, the Fort Harrod Area Family and Consumer Sciences (FCS) Agents organized a multi-county leader lesson titled Healthy Eating Around the World on October 16, 2024, at the Boyle County Extension Office. The program brought together 39 Extension Homemakers and community members for an enriching experience celebrating international cuisines and dietary traditions.Participants

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Dairy Basics: Making Mozzarella Cheese

Author: Megan Gullett

Major Program: Food Preparation and Preservation

Describe the Issue or Situation.Describe the Outreach or Educational Program Response (and Partners, if applicable).Provide the Number and Description(s) of Participants/Target Audience.Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.

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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