The demographic makeup of Kentucky is changing. Our communities are improved by initiatives and strategies that build the capacity of local leaders as the social and cultural fabric of the state evolves. To better prepare community leaders for service and community stewardship, the KEHA International program of work seeks to engage participants in better knowing their own culture and in gaining respect for culturally related strengths.

To address this need, the Lincoln Trail and Ft. Harrod area homemakers provided training from the KEHA International program of work. At least 120 Extension leaders participated in the programs ‘Creating Welcoming Communities’ or ‘Healthy Eating Around the World’ that engaged participants in discussions and activities that increased their cultural proficiency and recognizing food as a cultural cornerstone as it shapes traditions, fosters connections, and promotes health worldwide.  Most program attendees were in club, county, or chairperson leadership capacities for the organization.

During the program activities, participants practiced utilizing skills that recognize both positive and negative judgements or biases. A simple acronym was used for individuals to highlight their own personal biases. Each letter in the ‘ADDRESSING’ acronym represents a part of a person’s identity (e.g., ‘A’ is for Age and generational differences. ‘E’ represents Ethnic and racial identity.) At the conclusion of the training, 95% of respondents planned to use the ‘ADDRESSING’ acronym to reflect on their own personal biases. Additionally, 100% intended to ask and/or talk about culture with others. One participant stated, “I intend to make more conscious decisions to recognize my bias. Self-reflection is a good thing!” Another remarked, “I learned how to apologize better when I say something that hurts someone’s feelings, even when it was unintentional.” KEHA members are focused on creating welcoming club environments to encourage new members to join the organization. 

Participants studied the dietary guidelines and habits of countries across Africa, Asia, Australia, Brazil, Mexico, and Ukraine. They sampled dishes like borscht and kombucha—foods some admitted they would not have tried otherwise. 

Program evaluations revealed that nearly 90% of attendees reported an improved understanding of how other countries’ dietary guidance compares to that of the US. Additionally, 89% expressed intentions to try new international foods or restaurants and 83% of attendees planned to explore how local communities embrace and serve international cuisines.