According to the CDC's National Outbreak Reporting System latest data, 338 Kentuckians fell ill and 28 were hospitalized due to foodborne illness in 2016.  In an effort to address these issues, a 12 month program was conducted by the Metcalfe County Cooperative Extension Service SNAP-Ed (Supplemental Nutrition Education Assistance Program Education) Assistant.  The program provided nutritional education as well as food safety and food resource management information. Classes were held monthly at the Metcalfe County Public Library.  Classes also included a cooking demonstration of a healthy recipe from the Nutrition Education Program Calendar.  Program pre-evaluation data showed that participants reported often thawing their meat at room temperature.  The USDA tell us that perishable food should never be thawed on the counter because it bacteria will multiply rapidly, thus increasing chances of foodborne illness.  At the end of the program, 89% of participants reported they no longer thawed their meat at room temperature.  Participants also stated the classes helped them save money, with 70% reporting cooking dinner at home more often, as well as 70% checking cupboards more often before going shopping and 70% making a list before shopping more often now.  One participate shared, "I like to cook what's in the calendar, that way I know if I like without spending my money on it."  The class saw other success as well.  Eighty percent of participants reported eating more vegetables every day.  One person said, “I didn’t think I liked broccoli but it’s pretty good when you fix it like that!”-referring to the Broccoli Salad recipe from June.