Author: James Morgeson
Planning Unit: Washington County CES
Major Program: Local Food Systems
Plan of Work: Increasing life skills education and leadership excellence for youth and families
Outcome: Initial Outcome
Lactobacillus-fermentation programs were requested and taught not only to Washington County residents, but surrounding county participants and the Horticulture Agent even traveled (at the request of a Family and Consumer Sciences Agent) for over an hour to teach the art of lactobacillus-fermentation. Eager participants attended with curiosity and a desire to learn the age-old tradition of lactobacillus-fermentation. Participants learned the history, needs, and science behind lactobacillus-fermentation, and the health benefits of lactobacillus-fermented foods. Participants taste-tested several prepared lactobacillus-fermented foods produced by the horticulture agent. They also departed with tried-and-true recipes. There were fifty-two total participants in these programs.
Evaluation results were as follows:
Ninety-two percent will make lactobacillus-fermented foods in the future.
One hundred percent liked the tang and flavor of the fermented foods tasted at the program.
Ninety-two percent said they felt extremely comfortable producing their fermented foods.
Ninety-two percent stated they would share the information learned with others.
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