Currently 12.8% of Kentuckians live in poverty.  Many of these families receive assistance from local food pantries in addition to SNAP benefits.  Hunters for the Hungry provides many of these pantries with wild game but many families do not know how to prepare it.  The Grant County Nutrition Education program, Grant County 4-H, UK Department of Agriculture and Kentucky Fish and Wildlife collaborated to present a two month long Cook Wild for Grant County program.  The classes averaged 18-22 adults and children with 14 adults completing all of the classes.  The program kicked off with a free fishing day at our local Fishing in Neighborhoods (FINS) Lake Pollywog where participants were able to fish with poles and bait provided by Fish and Wildlife who also did a hands on demonstration of how to filet catfish.  Throughout the program, participants attended Healthy Choices classes with lessons including My Plate, Know the Limits, Budgeting, Labels, Meal Planning, Food Safety, Physical Activity, and Breakfast.  At each of these classes, participants prepared and sampled Cook Wild Recipes and practiced cooking skills and food safety.  Participants had the opportunity to practice using thermometers and 79% now use a food thermometer after receiving one to take home along with other kitchen tools for their own use.  They improved their handwashing after practicing with GloGerm and one participant stated “I thought I was doing a good job washing my hands but I need to do better.”   Hunters Education classes were offered and filled up quickly so an additional class will be offered this summer to allow Grant County residents to get their orange card.   Representatives from the University of Kentucky, Department of Agriculture taught participants how to field dress a deer safely and how to properly can meat.   A Field to Fork lesson on Squirrels was also taught by the Department of Fish and Wildlife which taught participants everything from hunting safety to preparing and sampling a recipe.  As a result of the classes, 70% of participants are exercising more, 93% improved their diets, and 64% are using a written food plan, making a shopping list, and eating vegetables, beans and peas more often.   One participant stated, “When I plan my meals, I spend less.  I have learned a lot from these classes.  Another stated, “I’m not afraid to cook deer meat now, the recipes are easy and a friend who hunts will give us meat to help us out.” Finally, one participant stated, “I bought a fishing license because it will give us fish to cook and a free activity for me and my family.”