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Communications and Agricultural Education

Communications and Agricultural Education

Kansas State University
1612 Claflin Road
301 Umberger Hall
Manhattan, KS 66506-3402

785-532-5804
785-532-5633 fax

Master Food Volunteers Teach Nutrition to Their Communities

ImpactReports>FoodVolunteers.jpg

In a fast-paced world, convenience often reigns. Sports practices, school activities, music lessons and more. And Salina resident Karen Black wonders if we’re missing something.

“One of the things we are losing is the appreciation for a home-cooked meal and the ability to do it,” said Black, an attorney, and one of Saline County’s Master Food Volunteers.

“Through the Master Food Volunteer program,” she adds, “we are bringing people back to the table, instead of them running through the drive-through or throwing something in the microwave.”

In Kansas, K-State Research and Extension agents recruit Master Food Volunteers who have a high interest in food topics. The volunteers receive training and then donate their time working with or teaching about food and related areas, such as food preservation, nutrition, safety, and preparation.

Black had not worked with K-State Research and Extension much before beginning this program, but had heard of Master Gardeners and was fascinated by a food-equivalent program.

“I didn’t know a lot about extension until I took this class, other than I know that their focus is lifelong learning and education in community,” Black said. “The Master Food Volunteer program seems to be a great way to accomplish that.”

As a third-year member, Black is no longer obligated to volunteer but still finds time in her busy schedule to teach classes, share information, and promote healthful eating.

“I really do enjoy teaching classes because it sharpens your own skills,” Black said. “You can’t just go in there and teach how to cook a recipe. You have to know how nutritious it is, the best way to prepare it, proper food safety, and other background information.”

Like many of the nearly 90 Master Food Volunteers throughout the state, Black’s love of cooking motivated her to join the program.

“I’m not an artist, I’m not a singer, I’m not a gardener, but I am a pretty good cook,” she said. “This is a way for me to put my skills to work in the community as a volunteer. It’s fun to reach out to people who are afraid to cook or don’t know how and hear them say, ‘this really is pretty easy.’”

Sherrie Mahoney, Central Kansas district agent, said the Master Food Volunteer program allows K-State Research and Extension to offer more programs to more people.

“The Master Food Volunteers in our county have developed sorghum flour recipes, worked at farmers’ markets, taught classes at the food bank, distributed produce coupons to seniors, taught 4-H and children’s cooking classes, and much more,” Mahoney said. “There is no way I could do all of those things.”

Karen Blakeslee, K-State Research and Extension food specialist and state coordinator of the Master Food Volunteer program, said the program is a great way to expand the foods and nutrition program.

“It helps the agents get more done and allows us to reach new audiences, those who have never been taught anything about food or nutrition before,” Blakeslee said. “Plus, it is a great outlet for people who are interested in food and want to help teach food or nutrition topics. They are proud to work with K-State Research and Extension. I think it is a positive program, any way you look at it.”

Karen Blakeslee

785-532-1673

kblakesl@k-state.edu

^In the photo: Karen Black, a Salina attorney, takes time from her busy schedule to prepare summer squash for her Master Food Volunteer presentation.

Cutting Health Costs

A regional economic report conducted for the Expanded Food, Nutrition and Education Program (EFNEP), administered through K-State Research and Extension, has found that for every dollar invested in the program, health care costs for Kansans were reduced by $8.82. EFNEP helps low- income families learn about nutrition, diet, and exercise.

Sandy Procter

785-532-1675

procter@k-state.edu

Training Food Handlers

An estimated 75 million Americans become sick each year from foodborne illness. ServSafe, a national certification program designed to teach safe handling practices to foodservice employees, is available in 35 Kansas counties. In 2006, 650 employees and nearly 300 foodservice managers received ServSafe training from K-State Research and Extension in partnership with the Kansas Restaurant and Hospitality Association.

Gayle Price

620-431-1530

gprice@k-state.edu

Water Testing Info Available

K-State researchers and watershed specialists have developed and field tested a series of “Citizen Science” fact sheets on water quality, water testing, and more. The packet offers clear explanations and testing instructions. These are useful for landowners, citizens, WRAPS coordinators, and high school science/ agricultural classroom use. The next series of fact sheets will deal with soil testing.

Rhonda Janke

785-532-0409

rrjanke@k-state.edu