Success StoryCultural Cook Along



Cultural Cook Along

Author: Jane Proctor

Planning Unit: Trimble County CES

Major Program: Active Living and Health Promotions General

Plan of Work: Substance Use Prevention and Recovery/Making Healthy Lifestyle Choices

Outcome: Intermediate Outcome

More individuals from diverse backgrounds are calling Kentucky home. Learning about different cultures and customs is important for area residents as they learn to live with others from around the world.

The Trimble County Family and Consumer Sciences Extension Agent partnered with the Northern KY agents (Pendleton, Kenton and Boone County) to offer a 3-part, hybrid cook-along-from-home series (via Zoom and in-person) focused on the countries and cultures of Spain, Italy, and France.

On-line (Zoom) participants were sent supply lists and recipes prior to the session so they could purchase the items needed for the cook-along. Trimble County in-person participants engaged in the sessions, received publications, and had the opportunity to taste the recipes that had already been prepared. 

More than 100 adults from the general public registered to attend one or more of the on-line sessions, with 12-25 participants attending on-site in Trimble County. Those who attended learned about the foods being prepared, were introduced to food handling tips, and learned about the culture or country being featured. 

An online evaluation was conducted three months after the end of the series to determine changes in behavior or knowledge used.  Individuals who completed the survey revealed:

Overall, the five recipes made in the sessions were considered “easy” to prepare. A little over half (53 percent) have made one or more of the recipes again. Additionally, 42 percent of the respondents made recipes that were featured in the University of Kentucky Extension handouts provided.

94 percent indicated they learned about a culture or country they had not explored before.

100 percent shared they would try other culturally diverse recipes.

81 percent were inspired to cook other “from scratch” recipes.

49 percent indicated they learned cutting and chopping techniques.

54 percent shared they learned more about safe food handling including how to prepare items in advance to use later in a recipe.

72 percent tried foods they had never tried before including Gazpacho, Espinacas con Garbanzos, Tiramisu, and Lemon Ice. 

 






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