Progress 07/01/13 to 06/30/17
Outputs
Target Audience:The Hopi community is the primary audience for the agent. It is located in northeastern Arizona and while the Hopi Tribe has more than 12,000 enrolled members, only about 8,000 live on the reservation. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Livestock producers that participated in the low-stress did receive hands-on training and an opportunity to practice under professional supervision. The traditional food information has increased community interests in eating healthier foods. Other groups on the reservation are now actively involved in encouraging interest in Hopi agriculture and traditional foods, this includes Hopi High School. How have the results been disseminated to communities of interest?There have been newspaper articles and local presentations to interested parties. Workshops and presentations have been held within the community and extension professionals. What do you plan to do during the next reporting period to accomplish the goals?Tribal program staffs have expressed interest in the continuation of the traditional food work. Proper nutrition and healthy eating will be supported under the Youth, Food, and Nutrition section of the grant funding. Identified changes in health practices concerning healthy eating using Hopi traditional foods will be observed and recorded through evaluations and surveys. Outreach to the community with Hopi Traditional Foods workshop will continue to impact the health and wellbeing of community members. Livestock and range programs will continue due to the importance of this sector for tribal producers. The program will collaborate with the Hopi Office of Range Management (ORM) in their goals of resource improvement in the rangelands through education of Hopi livestock producers. While many workshops covering topics such as Beef Quality Assurance (BQA) low-stress livestock handling, livestock record keeping, ranch safety, and agriculture risk management have been offered the majority of livestock permit holders have failed to attend. The ones who have attended show improvement in their operations and their willingness to participate in the Hopi Certified Beef Program started by the Hopi Tribal Ranches in 2014 in order to improve marketing of Hopi cattle. Evaluations from workshops show that attendees have increased their knowledge of the topics presented and the results are shared with ORM. Increasing attendance will be an objective for the project. Meeting with the stakeholders will be important for the Extension Agent in determining program goals. Meetings held with the Director of Hopi Department of Natural Resources, Director of Range Management concerning the Hopi Tribe's priorities in Natural resource and agriculture. Additionally, the tribe's strategic planning document provides the tribal government direction concerning the priorities. The local non-profits have expressed support, and continued interest, in developing local food programs for cultural and health purposes. This includes programs for youth around these topics. The concern of the Hopi Tribe for the health of their youth in relation to diabetes and obesity is high. The Hopi Tribal Health Services (HHWC) survey collected a total of 950 surveys completed by respondents living on the Hopi reservation. The HHWC decided to focus on the top four health concerns that are important to the respondents and their families which are: Diabetes, Cancer, Obesity and Alcoholism.
Impacts
What was accomplished under these goals?
Livestock record keeping assists Hopi ranchers in better record management in order to make more informed planning choices. The Beef Quality Assurance trainings prepares Hopi ranchers for the modern livestock market. The Hopi Traditional Foods provides cultural, social and nutritional information to members of the Hopi community. Natural Resources - Hopi - People of the Land is a major publication that the Hopi Department of Natural Resources, Hopi non-profits, schools and villages are using for education and grant-writing purposes. It is being used to educate professional visitors and politicians by the Hopi government about the Hopi community. It is being provided by the Hopi Tribe to consultants hired to work on various projects the Tribe is currently undertaking. The Traditional Foods Program has become very important to the Hopi community. With the development of the Hopi Food Co-op, the continued educational interest of the Hopi Special Diabetes Program, agricultural projects supported by the Hopi Foundation through the Natwani Coalition, Hopi Rain Catchers group, and Hopi Tutskwa Permaculture there is a building renewal of interest in growing a sustainable agricultural base. The Natwani Coalition has developed and implemented a Hopi agricultural curriculum for the local schools. Hopi High School supports the teaching of traditional foods and uses cookbooks produce through Cooperative Extension and Hopi Tribal Natural Resource and Health Services Programs. The research worked accomplished with the Hopi Farmer Survey (USDA Community Food Security Grant) 2003, Female Headed-Household Traditional Food Security Survey (USDA Economic Research Service Grant 2005) and the Commodity Food Effects on Hopi Diet Study (USDA ERS Grant 2006), along with Natwani Coalition's study Current State of Hopi Food and Farming, completed in 2004 by Andrew Lewis, provided a great deal of data to inform the work and discussions. The second ERS grant in 2006 provided funding to edit and publish Healthy Hopi Recipes and Native Edible Plants that has been a centerpiece of educational efforts in the whole topic of traditional foods on Hopi. More than 1500 copies have been printed and distributed from 2006-present, and the majority of the books were paid for by Hopi Tribal Health Services programs which demonstrates the important buy-in of the Hopi Community.
Publications
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Progress 07/01/15 to 06/30/16
Outputs
Target Audience:The Hopi community is the primary audience for the agent. It is located in northeastern Arizona and while the Hopi Tribe has more than 12,000 enrolled members, only about 8,000 live on the reservation. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Livestock producers that participated in the low-stress did receive hands-on training and an opportunity to practice under professional supervision. The traditional food information has increased community interests in eating healthier foods. Other groups on the reservation are now actively involved in encouraging interest in Hopi agriculture and traditional foods, this includes Hopi High School. How have the results been disseminated to communities of interest?There have been newspaper articles and local presentations to interested parties. What do you plan to do during the next reporting period to accomplish the goals?I will be continuing appropriate educational activities. I will be looking for additional opportunities to further develop the programs.
Impacts
What was accomplished under these goals?
Livestock record keeping assist Hopi ranchers in better record management in order to make more informed planning choices. The Beef Quality Assurance training prepares Hopi ranchers for the modern livestock market. The Hopi Traditional Foods provides cultural, social and nutritional information to members of the Hopi community. Natural Resources - Hopi - People of the Land is a major publication that the Hopi Department of Natural Resources, Hopi non-profits, schools and villages are using for education and grant-writing purposes. It is being used to educate professional visitors and politicians by the Hopi government about the Hopi community.
Publications
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Progress 07/01/14 to 06/30/15
Outputs
Target Audience:The Hopi community is the primary audience for the agent. It is located in northeastern Arizona and while the Hopi Tribe has more than 12,000 enrolled members, only about 8,000 live on the reservation. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Livestock producers that participated in the low-stress did receive hands-on training and an opportunity to practice under professional supervision. The traditional food information has increased community interests in eating healthier foods. Other groups on the reservation are now actively involved in encouraging interest in Hopi agriculture and traditional foods, this includes Hopi High School. How have the results been disseminated to communities of interest?There have been newspaper articles and local presentations to interested parties. What do you plan to do during the next reporting period to accomplish the goals?I will be continuing appropriate educational activities. I will be looking for additional opportunities to further develop the programs.
Impacts
What was accomplished under these goals?
Low-Stress Livestock handling was produced with assistance of the Western Center Risk Management Education grant. It provides both classroom and hands-on training to Hopi livestock producers and professionals. Livestock record keeping assist Hopi ranchers in better record management in order to make more informed planning choices. The Beef Quality Assurance training prepares Hopi ranchers for the modern livestock market. The Hopi Traditional Foods provides cultural, social and nutritional information to members of the Hopi community. Natural Resources - Hopi - People of the Land is a major publication that the Hopi Department of Natural Resources, Hopi non-profits, schools and villages are using for education and grant-writing purposes. It is being used to educate professional visitors and politicians by the Hopi government about the Hopi community.
Publications
- Type:
Other
Status:
Published
Year Published:
2015
Citation:
Singletary, L., Emm, S., and Livingston, M., (2014), Hopi People of the Land, Sustaining Agriculture on the Hopi Reservation, (102 pages), University of Nevada Cooperative Extension.
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Progress 07/01/13 to 06/30/14
Outputs
Target Audience: The Single Parent Female Headed Household Food Access Study outreach is being scheduled to do a new round of outreach on the Hopi Reservation. The 2013 presentations reached approximately 200 adults and youths. Sixty-nine people have attended the first two Risk Management Education grant sponsored workshops in low-stress livestock handling workshops in 2013. Thirty-nine adults participated in the Hopi Tuhisma Arts & Crafts Market. They were able to reach 200 buyers. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Livestock producers that participated in the low-stress did receive hands-on training and an opportunity to practice under professional supervision. The traditional food information has increased community interests in eating healthier foods. Other groups on the reservation are now actively involved in encouraging interest in Hopi agriculture and traditional foods, this includes Hopi High School. How have the results been disseminated to communities of interest? There have been newspaper articles and local presentations to interested parties. What do you plan to do during the next reporting period to accomplish the goals? I will be continuing appropriate educational activities. I will be looking for additional opportunities to further develop the programs.
Impacts
What was accomplished under these goals?
Low-Stress Livestock handling was produced with assistance of the Western Center Risk Management Education grant. It provides both classroom and hands-on training to Hopi livestock producers and professionals. The Hopi Traditional Foods provides cultural, social and nutritional information to members of the Hopi community.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Tuttle, S., Livingston, M., Alden, E., Moore, G., & Martinez, C.L., Improving diets of youth and adults through nutrition and traditional food preparation education programs with four Native American reservation programs , Association of International Agriculture and Extension Education, 2014, Poster Presentation, Spring 2013
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Livingston, M., Teegerstrom, T., Risk Management Education Herd Health Grant, Hopi Reservation 2012, 2013 Extension Risk Management Education National Conference, Presentation, Spring, 2013
- Type:
Other
Status:
Accepted
Year Published:
2014
Citation:
Tuttle, S., Livingston, M., Alden, E., Moore, G. (Martinez, C.L., Gardens that Withstand the Test of TimeSustainable Traditional and Conventional Extension Projects on Four Native American Reservations in Arizona/New Mexico , Association of International Agricultural Extension Education Conference, May 2014, Miami, Florida. (poster, peer-reviewed, accepted)
- Type:
Other
Status:
Accepted
Year Published:
2014
Citation:
Tuttle, S., Livingston, M., Benally, J., Waits, J., Martinez, C., Improving Diets of Youth and Adults through Nutrition and Traditional Food Preparation Extension Education Programs with Four Native American Reservation Programs , Association of International Agricultural Extension Education Conference, May 2014, Miami, Florida. (poster, peer-reviewed, accepted)
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