Pre-Conference Workshops

The following three Pre-Conference Workshops will be offered on Monday, September 12th from 8 AM - 11 AM. Continental breakfast will be provided to all workshop attendees at 7:30 AM. Separate registration required. 

Two of the three workshops will be offsite. Transportation will be provided. 

Take Your Program Impacts to New Heights (onsite)
Presenter: Dr. Claudette L. Smith

We know for sure that participants leave Extension training programs with a lot of information in hand. We don’t know if they can do anything with it. Can they implement the solutions provided so their family can benefit? Unless participants can use the information, the impact or the benefits we hope our participants will realize will not occur. In this accountability-focused environment, we must work to ensure that program impact happens. In this session, you will learn how to use the performance-based instruction philosophy to take your program impacts to new heights.

At the end of this training, participants will be able to:

  • Write performance objectives that guide program content to enhance program impact.
  • Develop training that results in skill development versus information sharing.
  • Assess skill mastery by participants.

Get Connected to Local Foods (offsite)
Presenter: Annie Baggett

Local food and where it comes from has never been more important to consumers. Agritourism is an opportunity for farms to educate consumers as they expand and diversify their revenue streams/operations by welcoming the public. With the goal to educate the consumer and connect them directly to the farmers that are growing produce and raising protein, Agritourism activities on farms are happening right now and an opportunity to bridge the learning gap in your state. In this session, Family Consumer Science (FCS) Extension Agents will gain knowledge on how your community can benefit from lessons learned in North Carolina. From asset mapping to understanding how communities are using real time technology to keep consumers connected to agriculture to learning what's in season, tap farm experiences and accessing local food how, where and when it can be purchased, you'll leave with action steps designed to generate positive results.

Foundations of Flavor (offsite)
Part 1: Savoring Spices - Presenters: Mark Weathington MS

Most people rarely think much if at all about the exotic locales and amazing tales held in each of the jars filling their spice cabinets. Whether cardamom or cloves, each has a unique story. Join us for “Savoring Spices” as we expand our knowledge of the plants that enrich and enhance the flavors of our favorite foods.

Part 2: Savoring Spices - Presenters: Mark Weathington MS, Catherine Hill, MS, RDN, LDN

Flavor and taste are often used interchangeably, but in fact these are two very different experiences. You may be more familiar with the five distinct tastes: sweet, bitter, sour, salty, and umami. Taste is only part of the entire experience we call flavor. By understanding flavor, and your own flavor preferences, you can create more delicious foods that you, your family and the clientele will enjoy. Participants will receive a box lunch with samples of the demonstrated recipes.