The project reported here evaluated the effectiveness of nutrition education at food pantries. We offer best practices for future Extension-based nutrition programming with this clientele. Three classes were offered at food pantries through the Expanded Food and Nutrition Education Program (EFNEP). Entry and exit surveys were collected for each…

Extension staff are increasingly challenged to do excellent work and balance their lives. University of Maine Cooperative Extension committed to a 2-year participatory action research project to support staff and to an organizational climate that encourages personal sustainability. With tools from ethnography and appreciative inquiry, staff…

The study reported here involved Cooperative Extension as a key research partner and was guided by a community-based participatory research approach and a feasibility study framework. The research objective was to assess four indicators of feasibility (i.e., acceptability, demand, implementation, and limited-effectiveness) of a gardening and…

This article presents the evaluation of the Sustainable Big Bend Green Living Expo and Education Fair, which targets participants with a variety of learning opportunities. Evaluation was carried out using onsite surveys along with follow-up surveys and phone interviews. Results indicate that a 1-day sustainability event is a meaningful way to…

More high quality child care is needed in the United States. This article evaluates the Better Kid Care (BKC) program produced by Pennsylvania State University Extension. Child care staff in Wisconsin were interviewed about changes they had made in their early childhood programs following participation in the BKC program. Findings show that 2…

The use of technology to deliver programming across Extension has been addressed widely; however, little research has been conducted concerning the use of Moodle[TM] as a course management system for Extension. The purpose of the study reported here was to identify the strengths, weaknesses, opportunities, and threats associated with the use of…

The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…

A new Science, Engineering and Technology (SET) approach was designed for youth who participated in the Minnesota State Fair Livestock interview process. The project and evaluation were designed to determine if the new SET approach increased content knowledge and science process skills in participants. Results revealed that youth participants not…

Bootstraps is a 12-week program designed for rural youth, ages 18-21, who are not working and not in school. The program goal is for participants to develop skills and motivation to find meaningful work, which is accomplished through a combination of classroom learning and practical fieldwork. The environmental fieldwork on public lands, funded by…

This article presents a strategy for incorporating experiential learning into university coursework through the use of Extension fieldwork projects. In this case, undergraduate agribusiness management students construct business plans for primary agricultural industries and proposed new industries, such as food processing. Results of the study…