According to the United States Census Bureau there are 18,623 households in Floyd County, KY with an average of 2.37 persons living in the each household. According to the Youth Risk Behavior Surveillance Kentucky is below the national average of fruit and vegetable consumption among youth. The Center for Disease Control states that adults in Kentucky are also below average of the national fruit and vegetable consumption.

The Floyd County Family & Consumer Sciences Advisory Council and program wanted to continue the Dinner for Two cooking class for couples and families despite the COVID-19 pandemic. Studies have shown that families and couples who cook and eat together have reported to try new foods, eat healthier, and improved relationships (Utter & Denny, 2016).

In 2019, the Floyd County Family & Consumer Sciences program developed a program called “Dinner for Two.” This was a four-week program targeted towards couples and families within the county and offered a free hands-on learning experience. It was encouraged that individuals bring a spouse, partner, relative, or friend to the program to learn how to cook together as a team. This program was advertised on social media, flyers, and word of mouth. Each pair that attended the program was assigned to a station. Each station had a cutting board, chef’s knife, mixing bowls, spoons, skillets, and all the ingredients needed for each class. The participants were able to make their own meals together and eat together. The Family & Consumer Science Agent demonstrated knife skills and how to prepare each recipe throughout the program. Recipes for each program were pulled from University of Kentucky Cooperative Extension Service sources such as the Plate it Up! KY Proud and the Nutrition Education Program.

In 2021, the Family & Consumer Sciences Program continued the Dinner for Two program, but virtually with the same format as in person. The Family & Consumer Science Agent created a Facebook group where nutrition information was posted along with the recipe, weekly polls where participants could vote on the next week’s recipe, and the pre-recorded video. The pre-recorded video included the Floyd County Family & Consumer Science Agent and her husband. They both demonstrated proper cooking techniques, food safety, and how to cook together as a team. Dinner kits were available for participants to pick up at the offices and included the recipe, nutrition information, cooking incentives, and all of the major ingredients to the recipe. This way the participants were able to participate in the hands-on cooking experience as before, but from the safety of their home.

The virtual program started out as a 4-week series but has continued in a once-a-month program as requested by the Floyd County Extension Board, and County Extension Council. This program has reach a total of 80 individuals directly through the program kits and 1,881 indirectly. Participants have been very engaging through the Facebook group and has posted pictures of the meals they have prepared at home and comments such as:

“We loved the chicken parmesan!  We have so enjoyed these cooking videos and receipes. We made it dinner for four last night as my mom and sister joined us. We had the best time cooking and being together while enjoying a delicious meal. Thank you Andi and Matt for sharing and thank you Floyd County Extension for serving our community.”

“Love your classes”

“I love trying new recipes and you make it so easy because everything is included with the kit and I don’t have to run all over the store to find the ingredients! Thank you!”

“This was my first experience doing anything like this and it has been simply wonderful!! The meals have all been tasty, the ability to make dinner at any time was awesome! My twelve year old considers himself a chef now. Thank all of you for the experience! We greatly appreciate you!”

Utter, J., & Denny, S. (2016). Supporting Families to Cook at Home and Eat Together: Findings From a Feasibility Study. J Nutr Educ Behav, 48(10), 716-722 e711. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/27527909. doi:10.1016/j.jneb.2016.07.001