Since our clientele and communities are still adjusting to life during a pandemic and in-person activities are limited the local Family & Consumer Sciences agents organized "an old favorite" in-person event the "Spring into Green" conference virtually.

Spring into Green: In the Kitchen, a virtual seminar was organized featuring speakers on the following topics:

• Savor the Flavor with Oils & Vinegars
• Knife Skills & Using the Correct Knife
• 6 Practical Ways to Go Green in the Kitchen

Over 50 participated in this virtual event. The participants completed a Qualtrics survey evaluation. 

When asked their level of understanding on the items listed below the majority ranked themselves as a 2 for having an average understanding of the topics covered but when asked following the conference the majority ranked themselves as a 4 having an excellent understanding. 

1. Identify at least one way adopting greener kitchen practices improves the environment
2. Identify at least one way to reduce food or plastic waste in the kitchen
3. Describe at least one change that can be made to kitchen habits or purchases to improve the environment
4. Identify at least one advantage of using olive oil
5. Identify at least one advantage of using flavored vinegar
6. Understand the Anatomy of a Knife
7. Understand basic knife cuts
8. identify most types of knives

Some of the participants gave comments such as:

• How to reduce the use of plastics.
• Felt motivated to improve skills
• I really enjoyed the demonstration on the proper way to cut with a knife and types of cuts
• Learning to reduce food waste
• The fact we can meet/learn even when we can't meet in person
• My favorite was the knife demo
• Loved the cooking with oils and vinegar