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 Fayette County Extension Office partners with the Aphasia Lab in the Communication Sciences and Disorders department at the University of Kentucky in an effort to establish partnerships with organizations to support people who may not be able to attend and participate in traditional Extension programming. The Aphasia Lab serves community members of all ages who have suffered a traumatic brain injury (ex. stroke) and now have speech and processing challenges. To provide a nutrition lesson that helps skill build in the kitchen, I hosted the workshop Savor the Flavor: Building Flavor with Herbs. The Savor the Flavor program focused on flavoring dishes with herbs. Extension developed this workshop to teach people how to make home-prepared meals that are flavorful and exciting. These common pantry and garden staples are versatile, yet people commonly say they are unsure of the appropriate pairings for various herbs. The goal of this program is to increase knowledge about common types of herbs and incorporating them into food preparation and cooking. The lesson also provides knowledge and skills of how to reduce sodium when cooking, while still maintaining flavor and enjoying food. 6 people participated in the workshop and completed the post-lesson evaluation. The program was conducted in the Communication Sciences and Disorders lab on UK’s campus. I partnered with Dr. Christen Page, a professor in the department, to plan and schedule the series of Savor the Flavor programs.  

Of those surveyed, 67% (n=4) indicated they better understood various types of herbs and 83% (n=5) stated they increased their level of understanding regarding ways to incorporate herbs into food preparation and cooking. Of the group, 50% (n=3) demonstrated increased knowledge regarding common pairings of herbs with various dishes. Further, 100% (n=6) expressed the intention to try a new herb to prepare or add flavor to foods, while 83% (n=5) expressed the intention to incorporate more herbs into cooking to increase home-prepared meals. 100% of participants agreed or strongly agreed that the program was timely, practical, and overall, very educational.  

The Savor the Flavor series will continue with this group for two more sessions. I plan to conduct a lesson on spices and a lesson on oils and vinegars.