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Title:  Coming Together to Promote Racial Understanding: Findings undergird need for race dialogue in Extension.

Presenters:  Brian Raison, Ohio State Univ. Extension; Eric Walcott, Michigan State Univ. Extension; Rachel Welborn, Southern Rural Development Center; et al.

Abstract: Why does race dialogue matter in today’s Cooperative Extension Service? In this poster, we share findings from participants (representing 26 states) who joined a national training initiative aimed at improving race dialogues and relations at the local levels through Extension.


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Title: 
WIC Perks: Expanding Nutrition Incentives Beyond SNAP

Presenters: Amanda Osborne

Abstract: In 2019, Ohio State University Extension (OSUE) Cuyahoga County partnered with Cuyahoga County Women, Infants, and Children (WIC) and four local farmers' markets to launch the WIC Perks nutrition incentive program. Through the cross-program pilot, OSUE provided nutrition education and $13,640 worth of fruit and vegetable coupons to 683 families.




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Title: 
Main Street Academy: Training Volunteers and Leaders in a Community-Based Model.

Presenters:
Casey Porter, Molly Donovan

Abstract:
Communities want their downtown to be attractive, economically viable and busy with people. Small, rural communities often do not have the professional capacity to maintain or revitalize their downtown. This poster highlights Main Street Academy, a community-based training designed to teach main street revitalization to community volunteers and leaders.



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Title:
Measuring Community Resilience in Northern Forest Communities

Presenters:
Shannon Rogers




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Title:  
A Taste for Food Businesses: An educational opportunity to expand food businesses through the Share Grounds commercial kitchen and produce aggregation centers

 

Presenter: Angela Gardner, Program Associate, University of Arkansas, Division of Agriculture-Cooperative Extension Service

Authors: Amanda Philyaw Perez, Renee Threlfall, Julia Fryer

Abstract: The Share Grounds commercial kitchen centers are actively recruiting clients to manufacture local food products in Arkansas. To engage potential clients, the University of Arkansas, Division of Agriculture hosted training to guide food entrepreneurs through the initial steps of bringing their food concepts and products into the marketplace.