Progress 09/01/11 to 08/31/15
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
A monthly workshop schedule was established that highlight food safety and nutrition. The farmer's market has been enhanced to include more local vendors, including an organic farmer. The tilling program has gained in popularity with all gardens now being successful.
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Progress 09/01/13 to 08/31/14
Outputs
Target Audience: The target audience for the Extension program are students from the Cankdeska Cikana Community College, the Spirit Lake Dakota Nation, and the surrounding communities. Changes/Problems: One of the challenges in the Extension program is the plan for expanding the kitchen area (food preservation lab). There is an opportunity that may arise with an existing building near campus that could be used for our purposes, so we are slow in spending money on the existing plans in hopes that the building can be inherited. What opportunities for training and professional development has the project provided? The workshops on nutrition have provided the staff with professional development. The new methods in food science are rapidly changing like technology and many of the staff realize their knowledge expands each time a workshop is provided. The Director of the Extension program also realizes the value added to the community and the staff with these workshops. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? The director intends on continuing to have a collaboration with the USDA Extension services whom helps with nutrional workshops. In addition, the addition of a Commmunityh Ag Coordinator has helped to prepare for the upcoming produce season. The gardens will be full of nutrional produce that will lead to harvesting and education on these nutrious foods in addition to food preservation methods and education, followed by farmers markets.
Impacts
What was accomplished under these goals?
Each month of the year, the program director provides a health and nutrition workshop. Recent workshops have included approximately 18 participants. Overall, the average participants in the workshops are around 12.Education materials on nutrition are disseminated at each of these workshops. Additionally, workshops on how to preserve foods have been provided to the community and college. Canning pickles, tomatoes, and salsa has been a popular workshop and the produce used in these workshops have been harvested from the gardens that are on campus. A farmers market has not been established yet, pending the development of a food preservation lab and farmers market area.
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: The target audience for this proposal includes the CCCC current and future students who find interest in the fields of natural resources and agriculture. Graduates in the field of natural resource management are in high demand. Representatives from the CCCC Program in Natural Resources regularly attend Natural Resource Group meetings where tribal agencies and federal partners discuss the steps needed to address the environmental issues facing the reservation community. Leaders from the Spirit Lake Fish and Wildlife Service, Tribal Environmental Protection Agency, and the Natural Resource Conservation Service have clearly stated the need for qualified graduates from natural resource management fields. CCCC will respond to this need by expanding recruitment efforts, focusing on student retention, providing service-based learning experiences, and placing graduates on promising career paths. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest? 12 nuturion workshops were held in collaboration with NDSU EFNEP program. Collaborations with the Spirit Lake Food Distribution and Deabetes programs were also conducted to help distribute information about the capacity program in addition to providing education to the community on the benefits of nutrition. What do you plan to do during the next reporting period to accomplish the goals? The increase of leadership and skills among the extension and staff will facilitate the enhanced delivery of materials through regular food preservation workshops, newsletters, and brochures. Significant work will go into the development of workshop curriculum that will coincide with seasonal produce. The start of the 2013 fiscal will begin with the autumn harvest season. We expect to host workshops that include traditional Native methods of food preservation such as drying squash and preparing hominy. In addition, we will offer workshops that utilize preservation methods such as canning and freezing. Great interest has been expressed in learning to preserve cucumbers and other vegetables for pickles and peppers and tomatoes for salsas. We will be providing supplementary resources during workshops that include information on safe food handling practices, recipes, and nutritional information. The project director will design workshops to include activities that assess stakeholder benefit and the staff development.
Impacts
What was accomplished under these goals?
The successes of the capacity project include expanding the previous extension activities to include education in food preservation and preparation. Extension staff shared knowledge and participated in group trainings to build capacity for teaching and demonstrating methods for canning, pickling, and drying fruits and vegetables. The staff displayed preserved products at two community farmers markets, provided recipes, and advertised future community workshops. Extension activities continued to include the delivery of nutrition workshops, in cooperation with the Benson County extension office and Indian Health Services. These workshops include curriculum for improving individual health through good nutrition and have also offered the opportunity to demonstrate healthy techniques for preparing fresh foods. Many of the fresh foods have come directly from the college gardens, which are managed under the Special Emphasis Award. The cooperation across grant programs has increased staff leadership through collaborative learning opportunities. Staff members from both programs have demonstrated initiative to learn and share knowledge regarding food, nutrition, and community agriculture. The staff has hosted trainings and demonstrations on food preparation and preservation, presented at the FALCON conference, attended the North Dakota State University Extension conference, and provided the college café with consultation for integrating healthy food choices into their menu. Stakeholders throughout the college are looking forward to additional opportunities to learn about food preparation and have placed special requests to learn how to make pickles, hominy, and native berry preserves.
Publications
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Progress 09/01/11 to 08/31/12
Outputs
Target Audience: The target audience for this proposal includes the CCCC current and future students who find interest in the fields of natural resources and agriculture. Graduates in the field of natural resource management are in high demand. Representatives from the CCCC Program in Natural Resources regularly attend Natural Resource Group meetings where tribal agencies and federal partners discuss the steps needed to address the environmental issues facing the reservation community. Leaders from the Spirit Lake Fish and Wildlife Service, Tribal Environmental Protection Agency, and the Natural Resource Conservation Service have clearly stated the need for qualified graduates from natural resource management fields. CCCC will respond to this need by expanding recruitment efforts, focusing on student retention, providing service-based learning experiences, and placing graduates on promising career paths. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The outcomes include the exploration and implementation of alternative methods in campus gardens and greenhouse. This included integrating documentation of plans and progress of the growing season. The components of professional and leadership development have influence project staff to plan other projects related to community agriculture and seek out supplementary funding to support those endeavors. As the food and agriculture extension programs have increased, CCCC Land Grant Programs have been identified as leaders in the community in regard to small scale agriculture. Project staff have provided technical assistance to organizations and institutions within the community looking to develop their own food and agriculture projects. How have the results been disseminated to communities of interest? To date, the outputs include 9 nutrition workshops, 3 food preservation workshops, 3 garden workshops, and 4 farmers markets. Project staff also disseminated materials and lead activities at student orientations, staff meetings, booths the AIHEC student competitions and campus Earth Day celebration. One student intern prepared a poster and presented it at the FALCON conference. Project staff also provided community members interested in small vegetable crop production with technical assistance, garden tilling services, and a variety of seeds and plants. What do you plan to do during the next reporting period to accomplish the goals? Due to recent turnover in staff, farmer's markets and garden tilling has deteriorated significantly. With new leadership and direction, farmers markets and a food preservation lab will be implemented in addition to garden tilling and education in these areas. CCCC in believes these efforts will dramatically increase the chances of success for the goals of the capacity project.
Impacts
What was accomplished under these goals?
The CCCC Extension and Special Emphasis Grant fund food and agriculture education. The extension project supports informal community education through extension to enhance families’ resiliency by teaching nutrition and food preparation skills and encouraging leadership development of staff to expand the delivery and impact of extension activities. The objectives of the project are to develop and offer a variety of food workshops, develop and disseminate brochures and appropriate publications for community extension, and develop and apply evaluation methods for extension activities in food and agriculture. The Special Emphasis component, Enhancing Community Assets through Agriculture is to increase campus vegetable crop production, provide agricultural education programs, and increase collaborations with organizations within the community. Project staff plan, plant, and maintain the harvest from campus gardens and greenhouses, provide garden tours and community workshops, provide technical assistance to small vegetable crop producers, establish and manage a community farmers market, and develop and implement a distribution plan for crops.
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