Transcript
Alexis: Hello, welcome.
Brett: What's up?
Alexis: How's everybody feeling to today?
atack2010: Lovely.
Brett: Question.
Alexis: Yeah?
atack2010: Oh, Brett beat you to it today.
Alexis: Question.
Jann: Feeling good.
Alexis: Oh, Brett's got it.
atack2010: like ah Alexis is, I saw the sorrow on your face, Alexis.
Alexis: Let's go. I'm here for it.
atack2010: Brett, Brett is the captain of this ship.
Brett: Well, mine's more of a personal question.
atack2010: Go Picard.
Alexis: Take the lead, Captain.
Brett: So Alexis and me, can I come in?
atack2010: Oh, okay. Nevermind. I withhold my statement.
Alexis: I plead the fifth.
atack2010: Nevermind.
Brett: How many peaches is too many peaches to eat?
atack2010: Millions of peaches, peaches for free.
Alexis: How many in one sitting?
Brett: ah
atack2010: in in one sitting?
Brett: Let's just say all of this is hypothetical, you know, there's nothing there's no grounded real experience of my own that's bait making me ask these questions.
atack2010: Like, we're not talking about digestive upset being a factor or anything.
Alexis: I would say how many peaches, peaches for me.
Brett: Not many.
Brett: I mean, I don't know.
Jann: Bye.
Brett: It could be a philosophical question. It could be more of a dietary one. I don't know how many beaches is too many beaches.
atack2010: I'm just going to I'm gonna bring up, I had a peach slushie one year, I'm not gonna name the orchard, and it was fresh and good, so I got a second and a third, and I lost a lot of weight that week.
Alexis: ah
Brett: Wow.
atack2010: That may have been a little bit of overkill, but my tummy, my tummy, yeah ah you you yes, it was the same format, yes, it was an interesting week, so I can speak to the slushie aspect.
Alexis: It's a lot of fiber.
Brett: It was it was peach peach slushy going in, peach slushy going out.
Alexis: It's a lot of fiber.
atack2010: It was too much, three large slushies in a seven minute period was, yeah, okay, okay.
Brett: I gotcha.
Alexis: Everything in moderation. I had a lot of seafood yesterday and yeah, things are things were weird, but I think i think in one sitting,
atack2010: Until, okay, it's fine.
Brett: I gotcha. I don't feel any negative effects from it.
atack2010: Peaches.
Brett: It's more just like, I think for me, it's, I don't know.
atack2010: Peaches? Yeah, I mean.
Brett: Yeah, when you buy them in in pecs and pecs and half bushels, it kind of pushes you.
atack2010: they're
atack2010: They're so good. Peaches are so good. Local peaches.
Alexis: but See Tyler doesn't like my husband doesn't like peaches.
atack2010: Oh my gosh.
Alexis: So like there's never peach things in my house.
atack2010: What? I feel like you've told a bad secret on him.
Alexis: Yeah, it's unfortunate Yeah, it's uh, if I had known If I had known earlier doesn't like peaches Oh well, yeah straight straight to jail No, he no he um does not like the flavor it doesn't like the flavor it's like peaches
Jann: Who doesn't like peaches?
Brett: Red flag.
atack2010: I mean, yeah, that's not a yellow flag. That's a red flag.
Brett: Straight to jail, do not pass go.
atack2010: Hmm.
Jann: Wow. Is it because they're fuzzy?
atack2010: Yeah, as there a fuzziness.
Jann: Is it the texture of the skin?
Jann: Oh.
atack2010: Hmm. I need to process this for a minute.
Brett: What the heck?
Jann: hello Three to be exact.
atack2010: So yeah.
Alexis: Yeah. Now, although I've had him, I've had to meet nectarines and I've tricked him and I'm like, Hey, you should try this nectarine.
Brett: Has he had it in slushy form?
atack2010: Yeah. Yeah. If he doesn't like him now, he's going to hate him then.
Alexis: And he's like, it's okay. And I'm like, do you know, it's basically a peach.
atack2010: It's a bald peach.
Alexis: It's a bald peach. He's like, no, it's not. And I was like, who are you going to believe? I'm the professional here.
atack2010: and you're tricking him into eating like different fruit items.
Alexis: I'm, you know, it's fine.
atack2010: Okay.
Brett: Yeah, and no wonder he no wonder he feels under attack about the Peaches, you know, if he's...
atack2010: I don't know.
Alexis: He started it.
atack2010: I mean, during peach season, it's hard to get too many because fresh peaches are, to me, pretty good.
Brett: Okay.
Alexis: I don't think I've had a fresh peach yet this year.
Jann: Mm hmm.
atack2010: Pretty good.
Brett: Sad.
atack2010: I have not this year either.
Alexis: I know.
Jann: No, me neither.
atack2010: No.
Alexis: I gotta go to the i gotta go to the market.
Brett: I've had enough for all of us.
atack2010: ah Have you been having lots of peaches here lately?
Alexis: so So how many peaches is too many peaches for you then, Brett?
Jann: Wait.
atack2010: Yeah, Brad.
Alexis: Maybe that's the question for you.
Brett: I haven't i haven't found the upper limit.
Jann: Wow.
atack2010: Okay.
Alexis: but The limit does not exist.
Brett: Yeah.
atack2010: So he was theoretically wanting to know like when his bloodstream would start to get diluted with peach juice and he would have issues.
Brett: That's right, right.
atack2010: Okay.
Alexis: So then what is what is your current max?
atack2010: Okay.
Jann: Mm hmm.
Alexis: I should ask them.
Brett: This year, so so this year, I'm not as, I'm not as young as I used to be, you know, I used to, I used to throw down peaches like hard.
atack2010: Yeah. What's your current level of accomplishment? Okay. I'm not as good as I once was kind of statement. Yeah.
Brett: I would say, I would say they were, there were multiple days that I would eat upwards of a dozen peaches.
Alexis: A dozen peaches a day.
atack2010: like
Jann: With no stomach ache?
atack2010: Uh, in one, one day, dang, you're like a raccoon, man.
Brett: No problem, one day.
atack2010: Uh, that's impressive. That is impressive.
Jann: What else did you eat that day?
Brett: Yeah, and I'm not.
Jann: Just peaches?
Brett: No, I probably had probably had some eggs for breakfast.
Alexis: no
atack2010: Oh my goodness.
Brett: And then I had some peaches.
atack2010: Wow.
Brett: And then I had like maybe a sandwich or some leftovers for lunch.
Alexis: No Were they all fresh peaches or
Brett: And then I had some peaches. And then afternoon had some peach.
atack2010: Eggs and peaches. I mean.
Brett: I'm telling you, I that's what I'm asking. i'm I'm trying. I'm here confessing that I may have a problem. And
atack2010: This, yeah, this sounds like a confessional more than anything else.
Jann: Where do you get these peaches?
Brett: out
Jann: Do you have a tree?
Brett: No, no, no, no. I buy them from the, some of the orchards around here. Uh, yeah.
Alexis: In bulk, obviously.
Brett: Yeah. I mean, I have to at this point.
atack2010: I heard that Brett Wolf was banned from like seven different Kentucky orchards. They don't trust him to pick your own because he goes out for an hour and comes back with two beaches.
Brett: Yeah.
Alexis: He eats them so many and wants it, yeah.
Brett: I go out and move that's right.
atack2010: Yeah, yeah, we're gonna have to.
Brett: Call, charge me my, charge me my $3 entry fee and I'm going to make the most of it, my friend.
atack2010: Yeah, r ROI, look it up.
Brett: right That's right, that's right.
atack2010: Oh my goodness, it is almost a season.
Brett: I just, I don't know. It's just when they're in season for that brief moment, it's just like, I can't, I have to, but nowadays I would say I probably, maybe like four in a day is like more typical.
atack2010: It's so good, it's so good.
Jann: Ah.
Alexis: It won't stop.
atack2010: so Okay, okay.
Jann: That seems reasonable.
Alexis: That's not bad. Yeah, that that seems reasonable.
Brett: Yeah, I guess. I mean, if I lead with 12, then I get back off to four.
Alexis: And like, are they all fresh or are they in pies?
Brett: What's the other all fresh?
Alexis: Or...
Brett: 100%. I just go in, wash it off, cut it in half, pull the pi pull the pit, half, half, boom.
Alexis: Oh, okay.
atack2010: Bam.
Alexis: Boom. Done.
atack2010: Not even on any ice cream, just straight.
Brett: Yeah.
Brett: No, yeah, yeah, it's just straight.
atack2010: Just heat shooters.
Brett: There's no, there's no, no church in it up.
atack2010: Okay.
Brett: Just straight peaches.
atack2010: Yeah. There's no medley about this. Okay.
Brett: Right to the dome.
atack2010: Okay. Okay. That's an accomplishment.
Alexis: Well, hopefully all of our listeners today have made the conscious decision on how many peaches or enough peaches for them.
atack2010: Impressive, Brett.
Brett: I haven't had any negative effects at all.
Alexis: um
Brett: You know, my A1C is good. My stomach aches are no, and no stomach ache problems. Uh,
Jann: See that's the one I find hard to believe.
Alexis: ah What is it like to be a man?
atack2010: Yeah. Yeah. Your stomach has, uh, you know, that many peaches.
Brett: I mean, I wasn't eating 12 at a time. I would eat like three in the like three at four different times during the day.
atack2010: Oh, got you. You were buffering them.
Alexis: It's a lot.
atack2010: Smart thinking.
Brett: That's right. That's right. Well, we don't have to keep going on this. The more we talk, the worse I feel. ah
Alexis: I just want to say this was something you brought up.
atack2010: But I now do love orchard season.
Alexis: I just want to remind you should have known better.
Brett: Yeah. Yeah. I was expecting a more supportive a more supportive audience, frankly, is all I've...
Alexis: I'm not really sure what your thoughts were.
Brett: Yeah. Well, who is this other voice, this this fourth voice that maybe be our ah listeners haven't heard before that's joined us today?
Jann: Hi, ah my name's Jan Nappage, everybody. I'm a Peach fan, but not as big of a Peach fan as Brett.
Brett: That's right.
atack2010: Few of us are ma 'am, few of us are.
Alexis: who really
Jann: Uh, uh, I work with these folks kind of at a distance, I guess another part of UK, uh, with the nutrition education program.
Alexis: no competition
Jann: Um, and I work on making it local food accessible to folks that are limited resource or low income. Uh, and we have a good time over there.
Alexis: Really is.
Jann: We've got some cool projects going on.
atack2010: Sounds like you guys have a lot of projects, yeah.
Alexis: And you, Jan also, yeah, Jan's also a farmer.
Alexis: No competition.
Alexis: I just want to point that out because recognition is due there for all the hard work that she does. She also posts a lot of funny pictures of vegetables with googly eyes on them, which is chef's kiss.
Jann: Hey, you got to have fun with it right when it's 95 and 50 some percent humidity.
Alexis: my
Alexis: Yeah, you're just like in a tunnel.
Jann: You got to put the googly eyes.
atack2010: You have googly eyes, your fruits and veggies have googly eyes, yeah.
Alexis: This is how I feel right now.
atack2010: Yeah.
Jann: Yeah. And I appreciate you calling me a farmer because a lot of times I feel slightly like I'm just trying here, you know.
Alexis: but
Alexis: Aren't we all though? Aren't we all?
Jann: But I appreciate it. I'm doing I'm getting my best effort.
Alexis: It's, um, I really liked that ah thing going around there. It's like, well, what do you do for a living? My best Tom, I do my best.
Jann: yeah
Alexis: I just feel like that's, that's everybody right now.
Jann: Yeah, I like that. That's going to be my new response.
atack2010: So you are all about foods and food systems, yeah, you're doing your best, absolutely.
Alexis: Well, cool.
atack2010: Yeah, so personally and professionally, you're all about kind of ah foods, it sounds like then, Jan. Lots of things going on, yeah.
Jann: Oh yeah. There's no, uh, line. It's just all blurred together, eating food, growing food.
atack2010: I love it, I love it.
Jann: Uh, but we're having a good time. I think it's a good thing to put my energy and effort into, you know, as I think all of you feel the same.
atack2010: Oh, yeah.
Alexis: Yeah.
atack2010: Yeah. Brett, the peaches are included in that.
Alexis: I mean, especially if it's peaches involved. Yeah.
atack2010: Yeah. Yeah.
Jann: Now I want to get me some peaches.
Alexis: I know.
Brett: Now you have my attention.
atack2010: Yeah.
Alexis: I'm sorry. What now?
atack2010: And you said, did you say the SNAP program, Jan?
Alexis: I'm on a podcast.
atack2010: is Is that a word that you used yet?
Jann: Yes, I haven't used it yet.
atack2010: I couldn't remember. Okay.
Jann: I don't think yes.
atack2010: Okay.
Jann: Snap supplemental.
atack2010: I heard you say NEP. So yeah, SNAP and NEP. Yeah, it's kind of related.
Jann: Yeah, and SNAP for some folks, maybe they still go use the the term food stamps. So it's just the new name for that older program.
Alexis: Cool.
Jann: Supplemental Nutrition Assistance Program. For anyone who needs the spelled out acronym.
atack2010: SNAP.
Brett: and And what was, what was NEP in the, in this context?
Jann: Oh, Nutrition Education Program. Yeah, thank you.
Brett: Gotcha. And so you work, you work with the n NEP work as part of the and NEP program at, in this case at UK university, Kentucky, but there's NEP programs and support nationwide, I assume.
atack2010: Is that a component? Oh, yeah.
Jann: Yes.
Jann: Yes. um But not everybody is at a land grant institution like we are.
Brett: Gotcha.
atack2010: Oh, interesting.
Jann: So we're the only state where all of that federal money for SNAP -Ed goes to UK and Kentucky State University.
atack2010: Oh wow.
Alexis: Hmm.
Jann: Get to split that money.
Brett: And so so the idea I think partially is that there's money that goes toward these assistance programs. And there's also they also want to have money going toward supplemental education to kind of bolster that and support the people who receive those benefits.
Jann: Yes.
Brett: ah And that's what you that's kind of what you're here doing. and And the interesting, I mean, not kind of, that is what you're doing here doing. ah But the interesting thing I think about what you're particularly working on is There are times where Snap and Snap Ed means telling people about which stuff to buy at the grocery store, the particular vegetables, how to prepare them, whatever, some sort of barriers of entry there. But with yours in particular, there's this aspect of of making Snap
Brett: uh, part of, of the local food system and helping people to access these local foods as opposed to just any foods, ah any supplemental nutrition.
Jann: Yeah.
Brett: It's also, Hey, there's this whole movement, this whole thing that's been happening. And sometimes it's not terribly equitable who gets to participate. And we would like for everybody to be able to participate in local foods.
Jann: Right.
Brett: Am I speaking out of turn here?
Jann: No, that's exactly right. So I like to say that within the work that we do, you know, because we have folks that are doing exactly what you said in the beginning, which is that kind of more traditional nutrition education. ah what foods to buy, how to prepare it, how to store it from the grocery, you know. um But I like to call myself the liaison between that work that's happening and then the agriculture and her the horticulture scene. um So that's you know teaching folks how to grow their own food um and having access to free resources that are easy to understand about growing tomatoes in a raised bed.
Alexis: Mmhmm.
Jann: or about using your SNAP dollars to buy seeds to plant at home. Because not not a lot of folks know that, but if you're and if you have you know you're getting these nutrition ah programs assistance programs, you can you can use that money to buy edible, so vegetable, fruit, and herb plants to put in your garden, so you don't just have to buy groceries with it. Um, so letting folks know that and how to use that. Um, we also have a hunting and fishing program. So I call that the local list of local food, right?
Jann: Getting out there and harvesting, uh, whether it's a deer or you're going in your, you love catfish. And so you're going and you're fishing, um, even down to like, you have a pesky, you know, raccoon or something. We have a recipe for it. Um, I know, right?
atack2010: Ooh, sorry raccoons. That is the original local foods that you're talking about then, that's pretty cool. And I know in our extension office, my goodness, ah some of the stuff that you guys do are is so popular, some of the materials that you put out, there's a program associated with that, isn't there? the
Jann: Yep, so it's called Cook Wild Kentucky ah and so it's hunting, fishing, and then now we've added a foraging component to that. ah So going out and like what's in your yard um and how do you safely harvest identify and harvest that and then use it in recipes as well. ah So that's been fun. each Each year it's expanded and grown to meet the needs of folks and to to not only meet the needs, but also um hit on the culture that is in Kentucky of doing those things. I think that's why that program hits home is because maybe if folks are doing it themselves, they had parents or grandparents that they remember doing that and cooking and, you know, making squirrel dumplings or yes, yes,
atack2010: Squirrel gravy, yum. Some of my favorite memories, yeah.
Jann: So we have some stipulations, you know, we have to stay within the dietary guidelines for Americans, ah which is a USDA guideline when we're making our recipes.
Alexis: Mm hmm.
Jann: So we're taking those traditional ones and we're trying to have this spin. So maybe it's a little bit lower in things like saturated fat or sodium, things like that. So trying to meet in the middle. um so We have that program and then you know if you're not into growing your own food and you're not into hunting and fishing, then we also have some programs of going to the farmer's market and accessing that local food from a farmer that's in your community. um as well. And then um lastly, one of the ones that I work on is farm to school. So getting those local foods into our school systems, which benefit the farmer, of course, because they're making money. And then also benefiting the kids because they're getting this nutrient dense farm raised foods, whether it's fruits or vegetables or proteins as well. ah So meats and eggs and and such.
Jann: ah So we're trying to, we're trying to meet people where they're at not saying you have to grow a garden, but there's also other options for you if you don't have the time or the resources or the space to do that. um What are other ways you can have local foods in your meals. so
Alexis: That's super cool. I've seen, I know the farmers market I used to work with really actively. They had a really great program where people could come use their benefits. ah They participate in the double dollars program, which is, um I think CFA at the time was helping them with that.
Jann: Mm -hmm. Yeah.
Alexis: community farm alliance and ah supporting that effort into it was really awesome to see people who were able to come to the farmer's market and you know double the amount of money that they got to spend there and they get to spend it with their local farmers and they're really excited and it it's watching kind of that culture of we saw a lot of people come with grandparents and so maybe they were in grandparents were in housing and then there was like some sharing of you know grandma knew how to make squash a certain way and and so they got to you know sit down and learn that or or take up pick up a recipe like you said with the newer ones and so that's been really a really cool thing to see them be able to like people be able to shop with that program
Jann: Mm -hmm.
Jann: Yeah, I would agree. And I think when you have, when the market is offering like supplemental resources to go with it. So we have like a nutrition calendar that can get handed out. So each month has a new recipe or like you said, recipe cards that are seasonally curated through, you know, plated up Kentucky proud um or recipes that we're putting out. And then also just like, sometimes we have what we call like reinforcement items. So we'll have like measuring cups, measuring spoons, Uh, what's the word I'm using my hands, but of course you can't see me cutting boards, things like that, uh, where it's like, okay, now I can take this home and actually process it or like peelers because you know, not everybody has that in their home if they're not used to cooking from scratch.
Alexis: cutting cutting board.
atack2010: ah
Alexis: Yeah.
Jann: So trying to meet folks where they're at is like, Oh, you should do this. But it's like, well, I need my, my kitchen to be supplied with some of these items or I'm not going to. be able to process this squash or slice this tomato or dice it up. or you know um So trying to trying to be realistic, right not just pointing the finger and being like, you should buy local or you should get yourself to the market because you know there's a lot of barriers for some folks. it's easier just to go to the grocery it's one trip but if you go to the grocery and the market it's two separate trips potentially on two separate days you know um using your gas etc yeah so just trying to give options ah for folks to enter in because like I think it was maybe Brett we do we don't want lock local food to only be
Alexis: Do you have transportation?
Jann: for folks that have, you know, that are wealthy or have higher incomes because obviously that's not equitable and we want to make sure that we support everybody.
Alexis: Yeah.
atack2010: So I've heard you talk about a lot. This program touches ah what you guys do then basically producers and consumers. You kind of work with both. Is that the case? I hear you talking about kind of both things at one time.
Jann: I would say definitely. um And I'm not even touching on all our programs. I'm kind of touching on just the ones that I'm in charge of.
atack2010: who
Jann: ah But that is the goal. We have a ah website called planeatmove .com and it's like a public facing website. And so on there, I definitely think that is like a consumer ah consumer with some producer ah related things, but recipes, um meal planning and budgeting, ah All our gardening resources are on there and then some of the resources we have that are about to be published will also be posted on there for producers like um a toolkit for the farmer's market and things like that. So um that's kind of where we've been housing everything to make it accessible and make it, you know, like eye catching and fun so it's not just this like boring black and white
Jann: It's good information, but who wants to read through all this and look at it, you know, so engaging as well. And there's also um things like we have a map for locating all the farmers markets on there. And I think food pantries and maybe one other entity, it might be extension offices, um but just, you know, things like that as well ah for folks. So we're trying to hit a little bit with everybody as much as it's in the scope of our work, you know,
atack2010: I know the materials you guys put out are top notch. They're very modern, very legible. You know, the colors are great and people really, there's a good uptake of those materials at our ah local office. But now you guys go beyond just like marketing materials, information resources, don't you? And they're also like educational components, workshops and direct community outreach. As far as the overall program within the state, it goes beyond just information resources and things like that, doesn't it?
Jann: Sure. and like are i I guess things like recipe demonstrations, we do a lot of that. um My brain is like not working right now. But we've done different like mean different YouTube videos of like how to build a raised bed garden, yeah like a small raised bed.
atack2010: Hmm. Oh yeah. Yeah. I remember those.
Jann: ah And then, of course, partnering with agents on any kind of program that they're interested in for Cook Wild. OK, well, we want to do a programming on fishing. So we'll partner. And we might come in and share about Cook Wild and maybe do a recipe demo. And then Fish and Wildlife will come in and do so um
Alexis: Mm hmm.
Jann: you know, the fishing aspect of it a and sharing resources and sometimes even hands -on like they have stuff that even if there's not like a pond nearby that they can have folks practice in front of them to get all the motions down. um So we also try to do that too. Well, we're not experts in like we can organize and bring those folks in and then bring them actually out to the county so that your community can have this experience in an intimate way, not just at the state level or you know in large groups or or just virtually, but we try to adapt and adapt as as needed.
Alexis: And you all provide a lot of good good info like for those agents to you.
atack2010: The program is just so big, yeah.
Alexis: So if you're in Kentucky and you know listening to this and you're like, well, how do I know where Jan's going to be? um i How would they know where you are going to be, Jan? Do you have like calendars that you all have on your website?
Jann: Mm.
Alexis: Or is that something you all just set up through that local office?
Jann: Usually, we set it up through the local office. We're trying to get a little bit better about using our so like our state so social media page.
Alexis: Mm -hmm.
Jann: But I wouldn't say it's mostly just because we're in transition of um staff members right now.
Alexis: Yeah. Sure.
Jann: ah But we try to also post it on there. This is going on. you know We're doing whatever it is, X, Y, Z in McGaughan County. Or I'm picking one that's close to me. but ah
Alexis: But also, people could find like go to their county extension office and there are classes, you know, designed around, you know, low income families and what's available, you know, easily available to them or like they're giving out some of those resources you talked about where you know a carrot peeler and and stuff like that that you don't always need or realize you need until you start dabbling.
Jann: Yep. Mm hmm. Right.
Alexis: um And so they I know ah my FCS agent that we worked with we always did like um kind of thought these farm to table or garden to table type things, and which kind of structure them around a lot of the great resources that you all provide because you're one person so to be all over is a lot and so um I guess what I'm getting at is
Jann: Mm hmm.
Jann: Right.
Alexis: If you can't find Jan, you can find your county extension office and they have the things that Jan creates and the wisdom of her brain in that office.
Jann: Yes.
Jann: Yeah, I like to always say that I'm kind of like, I always try to stay in the background and support the counties to do it, unless it's like that agent, for instance, it's just not their area of expertise. And then usually i'll I'll go out, you know, like I'm thinking of back in, I think it was April, I went down and did a cook wild program in Martin County because that agent was new a and you know, was getting just acquainted with extension in general. So a lot of times I try to support and empower folks, and um county agents or assistants to do the programming. But you know, that's not always possible. And it's not, I don't know, extension agents are asked to know a lot of information and be experts on a lot of topics. So it's not really fair to be like, well, so when it makes sense, then I come out as well and and try to supplement or bring a team out so we can put that on. But a lot of times I feel like I'm creating the resources for then the counties to push out.
Jann: So I'm not the most exciting person, but you know, I'll do things like I'm going to go to the state fair with the department of official wildlife, but we're going to put on a demo together around, um, cook wild this year.
Alexis: Sweet.
Jann: So I am out and about, it's just not all the time.
Alexis: You are out and about and you're just doing it crazy, incredible things. One of those that I would love for you to expand on a little more is that, uh, farmer's market toolkit. Uh, because you've, yeah, you've got cool things coming up and just kind of what, what that is and who it's for and all that good stuff.
Jann: Oh, sure. but
atack2010: you
Jann: Well, it's quite relevant right now is we're in like peak farmer's market season, um especially with folks like tomatoes coming in and peppers and whatnot. Well, I think corn's just around the corner if you haven't seen it yet.
Alexis: Yeah.
Jann: I haven't seen it yet.
Alexis: If you've got rain, that is.
Jann: Yes. Well, that is true, right? um But so we wrote the farmer's market toolkit back before COVID. I think we launched it in 2018. And now it's in its third edition because, of course, COVID happened and farmers markets changed drastically in 2020. And so it was how can we still make farmers markets possible for both the farmer and the ah customer? And then after that, you know, now we're kind of post pandemic world. And so what does it look like now and what has stayed and what has shifted back or what is brand new? So it's in its third edition. But basically, it's geared towards
Jann: um So county agents that work really closely with their markets, market managers, farmers who are just go above and beyond and are really involved in the market or like a market board or a market volunteer.
Alexis: Mmhmm.
Jann: And it's basically has sections all about gearing your market and making it a welcoming place.
Alexis: Mmhmm.
Jann: I'm using very broad terms, but for folks that are limited resource.
Alexis: Mmhmm.
Jann: So it's being inclusive beyond just like, I have money and I'm showing up and I'm here. But it's like, if you want to take this extra step, here's some things that maybe you already do, or maybe you need to consider doing. so it's walks folks through and basically it was um based on, and I think it was 10, eight to 10 conversations around the state with folks that um werere on are on SNAP.
Alexis: Mm -hmm.
Jann: We did focus groups and asked so many questions about going to the market or why people don't go to the market and so that's kind of the basis of the information and it was in uh rural urban and peri -urban areas to try to because you know kentucky is just a very large state with just a lot going on yeah and so something that i always like is like if i could try to explain in a nutshell uh signage so a lot there's a whole section about like signage not just like hey we're a market we're here but like also pricing things in a way that makes sense and i know i'm talking to
Alexis: Yeah. Sprawling.
Jann: Probably the choir here, especially like CCD like um But saying not just like maybe even pounds of Tomatoes cost us much but showing what a pound is next to the sign So that folks don't have to ask because if you don't have an incredible amount of money to spend You might be a little bit hesitant to ask the question and then not be able to buy right?
Alexis: sister
Alexis: Mm hmm.
Alexis: Mm hmm.
Jann: So maybe it's three tomatoes cost this much or you know you have a quart container, those blue quart containers and it shows what a pound is and it you know so then folks can kind of compute it in their head first.
Alexis: Right.
Jann: um So just making signage for pricing that makes sense and also visible not just like tiny pen writing on a white sheet of paper that's pretty small or that someone has to look down at the table but have your sign set up. So like different tips like that that just help any customer, right?
Alexis: right
Jann: But we're very specifically things that folks within this audience were like, this would be really helpful and it would make me feel more comfortable because when I go to the grocery, I have that. You know, I have
Alexis: Yeah.
Jann: ah it kind of more spelled out. Not always. right there Sometimes you're like, how much are these? datada and You can't see anything. But most of the time, right? And then we also talked about ah like building partnerships. So working with folks in your community that are also geared towards doing programs for this audience and like how to organically see if your goals align so that you can do programming together at the market to draw folks in. um So there's like a whole partnership section. I'm just going through it really briefly. Even um
Jann: how to apply to accept benefits, nutrition benefits at your market.
Alexis: and No.
Jann: So, you know, we have SNAP, but we also have WIC, which is Women, Infant and Children. That's another nutrition program. And then there's also a senior farmers market nutrition program. On top of all of that, then there's double dollars, Kentucky double dollars. So it walks through how to apply for those, what time of year to apply, because you can't just say, oh, it's May, we want to accept these. It all happens in the fall or winter prior to the market opening. So just having your market try to be more prepared, and not just during those six months that you're open, but you know in advance.
Alexis: Mm hmm.
Jann: um So you're not left out. And there's plenty of more things, but that's just kind of a gist.
Alexis: Yeah.
Jann: um And then we have some marketing ah materials, some like social media posts that you could download and then just edit if, you know, marketing is not something that's very, like a strong, ah but be like a strength of your market.
Alexis: Mm hmm.
Jann: So we have some stuff you can download and then just edit that are generic enough. You could add logos, you know, but it also looks nice.
Alexis: Wow.
Jann: ah So I can answer any questions. up But that's kind of the gist is like, how do we bring these folks in, make them feel welcome and make them want to spend money at the market if it's it's ah something that they can do and can get to.
Alexis: Yeah, farmer's markets can be intimidating, like even as like someone who's gone to, um ah you know, forever, like when I go to a new market, I'm all whether it's big or small, it's somehow a little bit intimidating shopping at the farmer's market, ah even when you know, know people and know what a pound is.
Jann: You know.
Jann: Mm hmm.
Jann: Yeah.
Jann: Mm hmm.
Alexis: So if you're new to that whole design, and that's that feeling, it can feel very I'm sure just unwelcoming in a way just like okay if this is too much for me I'm going to Walmart type thing.
Jann: Yeah, because there's a whole social aspect to it that you don't have to do in other places that can also cause some anxiety. um So how do we meet people where they're at to start making them feel more comfortable so it becomes like a natural space to be in. um The market that I'm involved in, we've been trying to do more programs geared towards kids so that when families come, it's a space they can hang out in too. And then the kid is also, kids are getting something out of it. So like story time, last week we did a guided walk. And then if you did that, then you, then the kids got their own like carrot cash to spend at the market that week. But it takes infrastructure and it takes human capital to be able to pull off those programs on top of just having your regular market, which takes a lot of human capital as well.
Jann: I think that's something about markets. I think we could do a whole podcast about farmer's market culture and it would be very long, but it's, you know, it's just, uh, yeah, I have lots to say about it.
atack2010: you
Alexis: I love it. I'm writing it down right now.
Jann: Um, I'm holding back, but, um, we're, we're trying to make it a space for people that want to hang out too. So like, not only are they coming to shop, but there's something extra for them to do as well.
Alexis: It's more like an event.
Jann: Yeah. a space for like community together as well.
Alexis: Yeah.
Jann: So.
Alexis: I think that's the most successful markets, the Boyle County market. That's how we saw it grow was when they started doing events or having music and ah and the only reason they were able to do that, like you said, that human capital is when they were able to apply for grant money to get a manager, to get it someone whose like job was that and not also running a farm and potentially another job and all that kind of stuff.
Jann: Right. Mm hmm. Yeah.
Jann: Yeah, where you're spread too thin.
Alexis: It's much more easier said than the done.
Jann: That's how this year as well, ah we have a market manager. So it's made like, brought some life back, right?
Alexis: world of a difference, yeah.
Jann: Yeah, we could do some extra. So that's that's been good.
atack2010: Did I hear you a few minutes ago, this is a little bit of different, mentioned farm to school as well as being part of the the thing that you work with.
Jann: Yes.
atack2010: So what gets people excited about that or kind of what's the current state of the program and around the state for for that? And what is the program? I guess farm to school for those that may not know.
Jann: Sure. Well, I guess we'll start there. What is farm to school? So it has ah several layers to it. So it's that I think the most obvious one for for most folks is getting farm fresh food into the school cafeteria for kids to eat for breakfast or lunch or for a snack. ah But there's also this classroom slash field trip component, which is
atack2010: you
Jann: You know, having a farmer come in and do like a taste test with them or having the kids actually go on a field trip to a farm. And then the third is um potentially having like a school garden or some type of growing experience for the kids. and And so I feel like in our state, there's a lot of excitement ah around farm to school. We now have the Kentucky farm to school network. That's a few years old. That is, ah I would say that the the home of that community farm Alliance has taken that on and help grow that, but then their are partners, like we're a partner, the Hort council is a partner. I'm probably going to leave somebody out, but, um,
Jann: my brain, ah like the Department of Education, the Department of Ag, and Feeding Kentucky. but There's a few others, so I'm up i'm throwing a, I'm sorry, who I forgot. um But there's a large group of stakeholders that are trying to make that possible, applying for grant money together, and putting on programming across the state. ah
Alexis: Thank you.
Jann: as well for that. And then nationwide farm to school is such a big thing as well. So that's just being a part of such a larger effort to make sure that this food is available to our kids. And I think the reason I think farm to school is so important is, you know, it's hard to change an adult's habits. It's hard. I like as an adult, you know, knowing what maybe I should eat or what would be good for me or what fuels my body. But I have all these habits of all these things they eat. Right. And having somebody else tell me to do something different.
Jann: I'm like, hey, back off. I'm going to eat all these chocolate covered pretzels and I'm going to have a stomach ache, but I'm going to enjoy it while it's going on or, you know, whatever.
atack2010: Not everybody likes peaches, Brett.
Jann: Right? Not everybody likes peaches.
atack2010: Not to bring up old stuff, Brett, sorry. Yeah, but yes, that's the thing.
Brett: I messed around. I messed around and I have yet to find out so.
atack2010: Okay.
Jann: he's He's invincible.
Brett: Yeah, sorry.
atack2010: Yeah, he is.
Jann: And I'm not saying that we need to come at her our kids and be like, you need to eat this. I don't think doing that to anybody is helpful. But at creating this fun culture around food and learning about our food is I think like just a big step in the right direction so that we can have healthier relationships with food in general. a And I think part of that is knowing where our food comes from. you know I didn't grow up with a garden or with a a farm background in my family. That's something I learned later in life. and I didn't know how different things grew. Did it grow on a tree? Did it grow on a bush? Did it just grow on something that was annual and it died? Did it grow underground? like
Jann: I didn't even think about it till I was older, you know? So just, I think that's why to me personally, farm to school is so important is that education part of it. Yes, of course, eating good foods and getting them into our bellies is always important, but if you don't have any background to understand what's going on, is it really as meaningful as it could be? So for me, one of my favorite parts of the farm to school aspect is just letting kids in at an early age of knowing This is how tomato grows. And this is the timeframe in Kentucky that tomatoes usually grow. So if I want to have a garden in my yard, I can probably grow a tomato from this time to this time and I'll get, you know, get some fruit off of it.
Jann: and making that commonplace so that they're growing up with it. And it's just an innate thing that they know at this point. And it's not something that they necessarily have to explore and make this extra effort on when they're older, but maybe it's something they enjoy and appreciate. And so they grow a little garden or they support farmers and they go to the market, et cetera. So anyways, that's background, I guess, but our effort, the portion of Farm to School that we're trying to help move forward is we have this website. And it's, we call it the farm to school hub.
Jann: And I like to say it's a dating website for farmers and food service directors or nutrition directors at the schools where the farmer makes a profile and the nutrition director makes a profile.
Alexis: Mm hmm. Mm hmm.
Jann: And then they get to meet and say, Oh, I grow tomatoes and you want them. And I have them when you want them. and they can then talk and so it's just that meeting. It's not the organizing and there's no payment transaction or anything.
Alexis: and
Jann: And like I said, it's a little clunky. So we have um some efforts going on right now to make it more user friendly. um But that's what we're trying to meet. We heard at conferences and at different meetings we had with both farmers and food service directors that this would be helpful.
Alexis: Mm
Jann: So that's where this effort sprang from and ah we added it to our yearly grant and got approved for some money for it because we all know you got to have some money.
Alexis: hmm.
Jann: We can just You can't just have a good idea sometimes.
Alexis: if only.
Jann: So we we had some money and now we have some more money to revise it. So we're coming back around to do that in in partnership with a lot of these folks. um So somebody I forgot to mention earlier was the Food Connection at UK is also doing a lot of farm to school work and they're helping us with their value chain coordinators, things that they've heard from farmers and food service directors. We're also taking into account that as well. So we all met, I think it was last month, and we just picked apart the website. And now we're like, okay, from all of this, right, because we got to take priority, what's priority?
Jann: We've kind of sifted down and now we're waiting for like feedback from the website developer and and such. But that's where we felt like we could dig in um since we have the organization and and we have the capacity. And then, of course, all these partners are moving different pieces forward um because i I totally downplayed all that. ah the Department of Agriculture does with farm to school, but Tina Garland and her team do a lot to support both farmers and food service directors. um So I don't know if I answered all those questions, but.
Alexis: Mm hmm.
atack2010: Just so much going on. Yeah, once you start mentioning, and especially the partners, you start mentioning the youth that you're targeting in the program and the producers, I'm sure there's just so many parts to that.
Jann: Mm hmm.
atack2010: One individual program and the scope of that is pretty big it statewide scope, I guess, isn't it?
Jann: Yeah.
atack2010: All across the state.
Jann: Oh yeah.
atack2010: Yeah, that's that's just something else. Even that's just such a huge outreach.
Jann: And I think there's so much potential to like, we could just keep digging into different pieces of it when there's, there's a human to do it.
atack2010: Yeah.
Alexis: Yeah.
Jann: Right.
atack2010: Mm -hmm. Yeah, it's amazing
Jann: So.
Alexis: so How cool it is that, you know, you're, you're coming out of this NEP SNAP program, these federal dollars, and it's, you know, probably easy for people to have no idea that they're using a good chunk of money to support the local movement, and like the local farmers and connecting those local farmers to
Jann: Mm hmm.
Alexis: local people, you know, and I just I think that's really cool.
Jann: Right.
Alexis: And probably something a lot of people don't know is that it's a lot more than just, you know, swiping a benefits card at a grocery store.
Jann: but
Alexis: And ah but and more and even just more than the education behind just doing that, but the really that focus on and all of the different ways that you said that support you know our local farmers and just like and the whole local community, like the the building of that community and not just um you know these different pieces and connecting them. and I just think that's very special.
Jann: Yeah. Well, I think, you know, even as I'm talking to you all today, sometimes I can get bogged down in the tasks that I have to do and forget like the mission that I'm on. And so like ultimately at the end of the day, it's that everybody deserves to eat good food. No age, no There's no requirement that you need to fill. You're a human being, you know you should be able to fill yourself up with foods that make you feel good so you can live your life, you know whether it's you're going to work, whether you're going to school, but so you can have the focus and the energy that you need to do that.
Jann: um So yeah, I could get like all touchy -feely, but I just feel like that's a human right. And and this is the small work that I can do ah to push the local side of things, because I'm really passionate about that part. But ultimately, at the end of the day, it's just getting food to people, right? The local part is the icing on the cake at the moment with how our our systems work. um But that's kind of, you know, we all pick a mission, right? And so that's the mission that I've chosen, I guess. And I just felt really lucky to have my current role at UK because ah like when I applied, which was like six and a half years ago now, or that's when I started. So probably seven years ago, I just was like, this, this position was written for me, you know, and I just stumbled across it and then it's been able to be shaped. And now we have a whole team, right? We have more people hired on to make it possible. So we've just continued to see the need and the fact that we just don't even have the human capital to meet all the need.
Jann: um Because it's endless because the food system is so cyclical and there's so many components, right? And we're all part of it. This could be a never ending, so.
Alexis: Well, I would i would and contradict what you said that you do more than little things, Jan. I mean, I know it can seem that way in the scope of things and sometimes it is like, am I making an impact here?
Jann: yeah
Alexis: But um i would I would say you make big impacts and you've helped a lot more people than maybe you realize by having all that information together and just caring. So thank you for that.
Jann: Yeah. Well, thank you. That's when I'm sitting here nitpicking over the way a sentence is structured in a publication before it goes to be, you know, sometimes you can start thinking, what am I doing with my life?
Alexis: Yeah.
Jann: But then when you look at the overall, like, well, this is a publication that's going to help people hopefully grow their first raspberry plants. Right. And what joy is like, I mean, is there anything better than growing your own berries? Then because like eating a tart berry from the grocery store is 10 times different than a warm raspberry from the sun, you know, right from your backyard.
Alexis: Yeah. Yes.
Jann: So it's always good to have that perspective because there are times where I'm like, you know, I'm in the weeds a little too far.
Alexis: No.
Alexis: ah Yeah.
atack2010: Well, the program is so big and has so many parts. I could see where that could happen when you're working on one tiny portion of such a huge, proud, sweeping program. Yeah. Yeah. I just have to kind of get the overview.
Alexis: My question is maybe how many fresh berries is too many berries?
atack2010: Hmm.
Jann: I don't know if there's a limit on those in my.
Alexis: Now that, the limit does not exist in my house.
Jann: Yeah, me neither.
atack2010: It depends on how many.
Alexis: I have to fight the corgis for them, but other than that.
atack2010: Yes.
Brett: Well, this is one of those things where people like people act like, oh, a pint of berries or even a quart of berries, that's so much.
Jann: Yeah.
atack2010: But a bushel of peaches is many.
Brett: And I'm like, bro, nah.
Alexis: No. One sitting.
Brett: Yeah, easily, easily.
Jann: Yeah.
Alexis: Yeah.
Brett: I could easily eat a breakfast that was featured in an entire quart of blackberries.
Alexis: I eat that many while I'm picking, like. yeah
Jann: Uh huh. That's so true.
Brett: Yeah, I've eaten a lot of ah ah yeah, a lot lot of bear it's it's sort of I mean, I feel like my spirit animal of a bear is coming out or something where it's like, I just find this backberry bush, I don't know where the next one's gonna be.
atack2010: and
Brett: And so I just gorgeous.
Alexis: But gonna eat all of it.
Jann: Uh huh.
atack2010: Just destroy it, yeah.
Brett: Yeah.
atack2010: and Imagine it's mid -December and the hibernation's coming up.
Alexis: When in doubt, be a bear.
Brett: Yeah, my this my insane relationship to fresh local fruit is the only my only contribution to this podcast episode.
Jann: Yeah.
Jann: Well, but we only get it for such a short window and then all winter you're waiting for it.
Brett: It's just so brief. Exactly.
Alexis: Uh -huh.
Brett: Yeah.
Jann: Like you're eating. I sometimes I don't even need a lot of fruit in the winter.
Brett: Exactly.
Jann: I'm just going to put it out there.
Alexis: Yeah.
Brett: I mean, if it's not going to be as good.
Jann: It's not worth it.
Alexis: Mm -hmm.
Brett: Yeah.
Jann: It is not worth it.
Alexis: Mm -hmm.
Brett: I agree.
Alexis: Gotta to get your vitamins other ways. You're just like, ah.
Jann: That that is the one thing.
Brett: Just our sauerkraut pretty much.
Alexis: Yeah.
Jann: If I ever move, it's going to be somewhere where fruit grows all year because. There's nothing quite like it, you know.
atack2010: Yeah, when it's fresh and in season.
Brett: There is not.
atack2010: Oh my goodness. It's good stuff.
Alexis: I always feel bad for people who move from tropical places to here because they just, they're like, what do you, what do you mean?
Jann: Mm hmm.
Alexis: Like, but what do you mean?
Jann: Yeah. You're like, well, you'll be waiting a few months and it's going to be for like two weeks.
Alexis: Yeah.
Alexis: Uh -huh.
Jann: So you better just be ready or you better freeze it and make some smoothies.
atack2010: Yeah.
Alexis: Uh -huh. Like, freeze them. Yeah.
atack2010: Yeah, Kentucky's so tough.
Alexis: Yeah.
atack2010: If commercial producers, if they get three years out of every 10 for peaches, sorry, Brett, ah like they're doing really good. Like that's the average. It seems like three or four out of 10. That's tough. I shed a little tear. And then when we have one of those late season frost and I know there's going to be almost no local peaches.
Alexis: Mm hmm.
Jann: Oh yeah.
atack2010: And if it's a statewide thing, I really, it really hits me hard. It really hits me hard.
Jann: About.
Alexis: Doesn't hit you as hard as Brett though.
atack2010: No, it does not.
Alexis: It's Brett.
atack2010: Brett just is bowing his head over there. I wish everyone could see it. It's beautiful.
Jann: Well, one year I was going to say how many peaches is too many peaches in 2021 before we had our farm, we borrowed a farm about 20 minutes from us borrowed. We didn't rent it. They let us be there. So anyways, there was a peach tree. And I didn't think we were going to get any peaches. And this is not my tree. Okay. But this tree was loaded down with peaches for everybody. And so we got some, the people who own the land got some, but like two of the branches were so heavy.
Jann: It was too many peaches.
atack2010: You had a lot in the load.
Jann: Like, it Yeah, it was like there was a crack starting and it was true like this tree It was too many people it was just too happy and it couldn't carry them all and that was too many peaches When the when the branch is gonna snap it's too many peaches
atack2010: Somebody call Brett.
Alexis: nain
atack2010: Oh, no, tree health.
Alexis: Snappin'.
atack2010: Lighten the load.
Alexis: That's the answer, Brett. That's how many peaches.
Brett: Okay.
atack2010: When your legs start to buckle because of the internal capacity of peaches has been reached your.
Alexis: but Peach capacity.
Brett: Well, I'm just gonna keep going then. He sounds like to me I need to push the limit until something starts breaking.
atack2010: Yeah.
atack2010: There you go. How do you know you've gone too far unless you go too far?
Brett: Exactly.
Alexis: My leg just snapped, it was crazy.
Brett: Yeah.
atack2010: That is not what snap ad means by the way. We don't want to get this started.
Jann: We are not advising anybody to do that, okay?
Alexis: ah
Brett: yeah that's not that's not in the And that's not in that's not in the guidelines.
atack2010: oh by pray
Jann: Don't follow Brett's example. Yeah, no.
atack2010: But fresh ah fruit and veggie seasoning in Kentucky.
Alexis: yeah
atack2010: I know it's pretty special. and We don't have the longest window, beans on six, seven. And here in the central part of the state, and there's a few other micro zones. But yeah, it's a good time, good local eating. Oh my goodness. I remember just, you know, going on reclaimed strip mine areas and there's just be acres of blackberries, literally acres of blackberries, depending on when, you know, the succession was taking place. and just going through with five gallon buckets and we would just pick and pick and they would start to squish up and my dad's like, don't stack them that high in the bucket.
Jann: Hmm.
atack2010: You know what? I was like, oh, I guess we're not gonna be able to sell these. And he finally caught on to what I was doing. I'd be back in the back drinking the blackberry juice pretty much.
Jann: Yeah.
atack2010: But yeah, I just love like blackberry season and raspberry season and all the berry season.
Jann: Mm
atack2010: Strawberries are, they come on early, but it's it's a fun time. It's a fun time and what a great thing to be able to work with Jan, all of these things that we're talking about.
Jann: -hmm.
atack2010: How awesome is that?
Jann: It is awesome. i I feel blessed. It's been a good, it's been a good go. And it's always, there's always something new, right? Someone's always got some crazy idea. I get crazy emails. Hey Jan, I have three frozen squirrels for you. Would you like to pick these up? And I'm like, yeah, sure. Or I just had Asian carp is a big thing right now. Sorry. I shifted from fruit to animals.
atack2010: Straight into carp, yeah, perfect.
Jann: Yeah, you know, it's linear.
atack2010: Squirrels, yeah.
Jann: Um, but like, I just got an email from someone that was like, I have 10 agent carp. Would you like, I know they're invasive, but would you like to try to make a recipe for these? And I was like, do I got to pick them up today? Or can you hang on to them? You know, that's always what it is.
atack2010: and And here's a random question.
Alexis: Did you ever think you'd be picking up dead, dead wildlife as part of your like job?
atack2010: ah Let's call it maybe processed wildlife.
Jann: No.
Alexis: So when you tell people like, yeah, I get paid to pick up dead wildlife.
Jann: ah ah met I have met people in the Lowe's parking lot to like move something from one cooler to another.
atack2010: Nothing shady about that.
Jann: And yes, nothing shady about that at all. i And then we have a freezer down at the Robinson Center where my office is and Sean Wright was like, hey Jan.
atack2010: Oh, yeah.
Jann: Wade would like to know if you're going to ever use that bear that you have frozen back there. We do have frozen bear and my my former coworker Martha is the one who put it in there. And I know it's there, but I don't have a recipe for it. So it's just sitting there. I'm not bugging anyone. It's like literally in like a black back closet, but maybe they need some freezer space. I don't know.
Brett: It's in hibernation.
atack2010: Yes.
Jann: Is it? Yes, I should.
atack2010: Just bear with me.
Jann: I mean, I wish I was funny because I could have said that.
atack2010: Sorry.
atack2010: Oh, it's you.
Jann: I, but I wasn't I just said, please let them know I know it's there.
atack2010: know
Alexis: I'm not punny either.
Jann: And I haven't used it yet. But I'm gonna Oh,
atack2010: Well, I want to know, Jan, speaking of the Robinson Forest area and where that's at going towards the East, is there any festivals that celebrate the glory that is like using wildlife in Kentucky? Wasn't there some, I'm remembering like, I don't know if it was a squirrel festival. There, it seems like time out of mind. There's been, you know, different smaller festivals in Kentucky that's sort of had a theme of wildlife. Uh, I don't know.
Jann: You know, I should know this, but I don't.
atack2010: I can't think of any specifically right now. I don't know. I don't know if there's any currently or not.
Jann: The.
Alexis: There's mushroom festival, but.
Jann: The only thing, yeah, there's the mushroom and then there's a.
atack2010: Yeah. What is it? Yeah. Yeah.
Jann: Sorry, if you just heard that very loud rooster next to my window, um there's a wooly worm festival and then um and then the state park down here, Natural Bridge, ah they have a like a wild game dinner.
atack2010: It's giving it's input. Mm -hmm. Yeah.
atack2010: Oh yeah.
Alexis: Oh.
atack2010: I do remember that.
Jann: So I think there are some dinners going on, but honestly, they're not they're not allowed to even sell.
atack2010: Yeah. Like some special events.
atack2010: Mm -hmm.
Jann: They have to go buy it.
atack2010: Yeah.
Jann: They're not allowed to even to sell wild game in Kentucky.
atack2010: Yeah.
atack2010: Mm -hmm.
Jann: Well, and so. There's that, which is like a whole.
atack2010: There's like rules and stuff.
Jann: ah We could spiral down that, yeah, but you're not allowed sometimes.
atack2010: Yeah.
Brett: How many woolly worms is too many woolly worms to eat?
atack2010: Yeah. Sure.
Alexis: shit
Jann: Don't they sting you or don't they yeah not sting, but
atack2010: Maybe.
Brett: So one is the answer.
atack2010: Yeah.
Jann: I think I think one.
atack2010: One once.
Brett: OK.
atack2010: Once.
Jann: Yeah.
atack2010: Yeah. Just one time.
Brett: If I can eat more than 10, then that means we're going to have a long winter.
Alexis: You're gonna have a long something.
Brett: Is that right, Ray?
atack2010: You're going to have a long evening.
Brett: Oh, gotcha.
atack2010: That's what you're going to have.
Brett: That's what it was.
atack2010: Yeah.
Brett: That's what it was.
atack2010: Yeah, that's what it was.
Jann: Oh.
atack2010: That's what it is.
Alexis: A long, slow death.
atack2010: But yeah, the with the wild game, like I said, once again, it's a really popular. I mean, people pick those recipe cards up. And they're always surprised, and it's such a good icebreaker for the office, especially for new folks. When they move into the community, I can just see the look on there. They're like, whoa, what what is it what is this? And they start to look at some of the recipe cards. I'm going to know it's a real thing. Check them out. And I mean, straight from the university.
Alexis: Beavers.
atack2010: And I'm like, look, it's got a logo on it. It is vetted, and it's amazing.
Jann: Yeah, it's fun.
atack2010: Yes, it's ah it's a great, it's a great program to start a conversation about local local foods, the original local foods.
Jann: And I think it makes us like a approachable, you know, because sometimes it's like UK, the university, and you could get like sterile thoughts, you know, but it's like, we're doing all that stuff.
atack2010: Yes. Yeah.
atack2010: Mm hmm.
Jann: But we're, we're trying to do things that are real and that matter. We're not trying to tell, you you know, we're trying to make sure things are coming from folks, not just like, I had this great idea.
atack2010: Mm hmm.
Jann: You should love this, you know?
Alexis: grassroots approach.
Jann: So I think that the fun thing about cook wild is like it comes across that way because it is that way, you know, like it was.
atack2010: Yeah, it's cool.
Jann: It was shared with us and we're like, Oh, we could do something with that. And then it just create, it was a life of its own. Like I remember sitting there in our kind old conference room trying to name it because we're like, what do we call this? Like, you know, and we had all these names and all these different combinations. And then they cook while the Kentucky was what, you know, came out of it to keep it simple. But, um, yeah, it's taken the life of its own over the last six years.
Alexis: Hehehe.
atack2010: You guys cover a lot of ground and there's probably other areas within the group that you work with that you've not even talked about. It's amazing that the ground you guys are covering.
Jann: Oh, yes, that's the one of my colleagues.
atack2010: Yeah, yeah.
Jann: She's doing some awesome stuff with like substance use recovery gardens. And we're getting a lot of our stuff translated into other languages now because we have capacity and and a person to kind of guide us in that direction. And so there's so many things just in our food system team that I didn't even touch on. And then just even our more traditional nutrition team are trying to do things like um Have you all heard of alpha -gal syndrome where you you get bit by the tick?
Alexis: Yes, I have.
Jann: It's very intimate in my life because my partner has that, but ah but we're trying to even create resources on that because it's so prevalent across the state now. so We're trying to be aware and as much as we can as quickly as we can get some information out there that's reliable and evidence -based but is still like understandable for the average person.
atack2010: All right.
Alexis: Mm hmm.
atack2010: Yeah, approachable info, yeah.
Jann: you know Um, that's always our goal is like, we try to write things at a sixth grade reading level. And like, you know, like we said, like the acronyms try not to use someone, you know, just talk in plain speak so that anybody come into our programs or reading our stuff.
Alexis: and
Jann: Or at least most folks can do so, you know, I'm sure we're not hitting everyone. I'm sure we could be better, but it's the goal.
atack2010: Sure.
Alexis: I like those pubs because they are easier. You don't have to think it's hard when you're like, I just want to plant some beans. I just want to plant some beans.
Jann: Yeah. What's the spacing?
Alexis: I want to grow them.
Jann: What's the, yeah.
atack2010: Yes.
Alexis: Yeah, let's just let's just keep it easy.
atack2010: Give me just the facts. Yes.
Alexis: Yeah.
Jann: And like the awesome part ah about the grow your own publications is like, we have a whole hort team side of that, you know, they write them and then we pick them. We simplify basically, but now they're at a point where we've done so many that they even know how to write them simply, but, uh, so it's kind of an awesome partnership between you know, NAP and the Hort department. So that's always a big thing is trying to partner with the experts.
Alexis: um
Jann: I don't have to be the expert. I just got to bring them into the room and make sure we're all on the same page and and make something happen, you know.
atack2010: Not an easy task, not an easy task.
Alexis: Yeah.
Jann: And so.
Alexis: Your amplifying voices here.
Jann: Yeah, that's that's the goal. I'm just like, really, my title should be something like People Organizer or something, because I feel like that's mostly what I'm doing is like
Alexis: know
atack2010: You're an alchemist, it's lead into gold, isn't it? No, nobody's lead though. Gold into better, bigger gold.
Alexis: Some people are led.
atack2010: I mean, you know, you know, hey, that's fine.
Alexis: Let's just say it.
Jann: I think some people are led maybe, but we'll be nice about it.
atack2010: but Yeah.
Alexis: Jan works the magic. Lead is valuable, okay? we're not We're not dissing lead. Lead is valuable. Just not the same way as gold.
atack2010: It can be made into gold, so it's it has its purpose. So there you go.
Jann: Yep.
Alexis: Well, cool. Well, any last questions for Jan?
Jann: Yeah.
Alexis: She's obviously got important work to do, so I want to keep her more longer than we have to.
atack2010: No, just appreciate you being on here and letting us know about, I mean, it's yeah, that all the programs and some of the things I don't even think about, even though I passed the materials in the office and we have, ah you know, an assistant there in the office dedicated to just stuff that I don't see and hear about the program unless we talk to someone like Jan.
Alexis: Thoughts? Other than she's wonderful.
Jann: Yeah.
atack2010: So thank you.
Jann: Well, thanks for having me. And, you know, we're all busy, right? And we're all doing our own things. And so sometimes you got to step out and be like, what else is going on? You know, I need to do the same.
atack2010: Mm hmm.
Alexis: Yeah, see the big big vision of all of us together.
Jann: So. um
Alexis: Yeah, that's definitely can be a struggle when you're like, I have to correct the sentence before 5pm.
Jann: Yeah. Oh, man, I have edited some strange things to a weird times that I'm like, what am I doing with my life? Like,
Alexis: How did I get here?
atack2010: What has led me to this point?
Jann: You know? Yeah. Oh yeah. So, but thank you all. I appreciate it.
Alexis: Yeah. Well, cool. All right. Well, uh, we're going to have Jan back on and talk about farmers market culture. I've written it down and put your name by it. So you just gave yourself away. So, uh,
Jann: um This one might, we might need to schedule a lot of time for that.
Alexis: yeah, ah we'll, we'll do that one.
Jann: I'm also going to practice. So I make sure I say everything in a nice way.
Alexis: Yeah. I, I feel that sometimes it gets a little, a little frustrating. Yeah.
atack2010: Can we not say a real way rather than nice way?
Alexis: Just roll your.
atack2010: I mean, I don't know if that is nice or not. We'll be real about that now.
Jann: we Yeah. Well, maybe that's the best way.
Alexis: will be real friendly it might not even be defensive miss it might just trigger your like anxiety into oh god that's me too
Jann: If you're going to be sensitive about this, you might not want to listen to this podcast.
atack2010: Give you like a seizure warning, flashing light warning, kind of, you know, may promote, you know, issues.
Jann: No, I'm just kidding. Yeah. She might. Yeah, she may trigger your defensiveness about farmer's market culture.
atack2010: Trigger warning. Yeah.
Jann: they
Jann: Yeah, markets, they are their own world. Well, this is this is what what like the commercial for that episode right now, the end of this one.
atack2010: Perfect the sounding board.
Alexis: and I like it. I like it. If you want that episode really, really soon and you want to help us pressure Jan into getting us on the schedule, comment. ah More Jan, please, now. And we will we will pressure her. We will peer pressure her into it. The people want you, Jan! and
Jann: It's nice to be wanted.
Alexis: So yeah, leave a comment, leave Jan a five star review on this episode and we will make sure to pass that along with her.
Jann: Yeah.
Alexis: But we thank you all for being here with us today. And we hope that as we grow this podcast, you will grow with us and you'll join us next time. Have a great one.
