Success StoryKentucky Extension Service’s New Way of Program Delivery



Kentucky Extension Service’s New Way of Program Delivery

Author: Phillip Long

Planning Unit: Jefferson County CES

Major Program: Community Engagement

Plan of Work: Making Proactive Choices For A Healthier Life

Outcome: Intermediate Outcome

1. Since we use these stories as a resource for multiple requests, don’t restrict Success Stories only to traditional Extension appointments and activities. Any accomplishments and efforts that are noteworthy may be included.

Kentucky Extension Service’s New Way of Program Delivery. 

In the early spring of 2020, the US found itself faced with a COVID-19 Pandemic which eventually limited public access to nearly every public and private enterprise including all educational systems, medical facilities, State and local governments and other business considered non-essential. The Kentucky Extension Service was classified an essential business and county offices found themselves struggling to keep the offices open. More difficult was, how to continue programing with such a limitation. 

Jefferson County Public Schools and Louisville Metro Library’s partnered with the Jefferson County Extension Service to provide educational programing via Zoom meetings. Additionally, Extension meetings and activities could continue using the same media platform. UK Extension Specialists and Administrators used video conferencing for webinars and updating staff on current news of COVID-19 as it pertains to Extension operations. 

Programs that were usually delivered in a group or face to face were now delivered via video.   4-H worked with teachers to provide programs in the classrooms during the day and some were available after school and with more than 3000 viewing social media post. Additionally, more that 50 new 4-H youth participated in programs this fall. Horticulture Agent provided Zoom classes on gardening, pruning, insect and diseases with over 300 contacts.  FCS agents continued canning classes and food safety while NEP staff provided much needed information on food preparation and nutrition with over 150 participates






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