¡Viva Vegi-Vida! (Long live Veggie-Life)

(2021)

The ¡Viva Vegi-Vida! Project used social media to promote fun, Spanish language videos that highlighted the importance of a plant-based diet rich in vegetables, herbs, and whole grains. Five culturally centered videos were produced that demonstrated the use of healthy, culturally significant ingredients that are easily obtainable in Oregon.

Team Members: Stephanie Russell, Victor Villegas

Klamath County Virtual Cooking Matters Program Student Position

(2021)

This project expanded SNAP-Ed programs to reach rural communities, youth, and adults at Klamath Extension. A college student was hired to develop cooking tool kits, deliver hybrid classes, and support new and existing Cooking Matters courses. The student team member gained practical experience in food education, as well as a deeper understanding of the opportunities and barriers to accessing healthy foods in a rural community. Each participating family was given a free meal kit developed in collaboration with the Klamath-Lake County Food Bank.

Team Members: Paolina Mulleneix and Patty Case

Respecting Indigenous Foodways with Chef Nephi Craig

(2021)

The OSU SNAP-Ed program and Food Hero project partnered with Chef Nephi Craig (White Mountain Apache and Navajo) to develop and prepare new indigenous-centered recipes featuring whole grains. The new recipes were unveiled in a live-streamed event in May 2022, promoted on social media, and directly sent to enrolled tribal members across Oregon. Each participant received a package of Bob’s Red Mill whole grain quinoa and the recipe materials in order to recreate Chef Craig’s recipe at home.

Team Members: Danita Macy, Olivia Davis, Lauren Tobey

Moore Whole Grains: Serving Black and African Heritage Families in East Multnomah County

(2020)

This project worked with several community partners including Play Grow Learn, Beyond Black Community Development Corp., and other local agencies to serve black families and youth in the Rockwood, Gresham area. This project used the Oldways Curriculum, A Taste of African Heritage to promote food preparation skills with whole grains, as well as train local teen interns to become advocates for health in their community. Participating families received kits with information, whole grains, and locally-grown food to be cooked together. 

Team Members: Adejoke Babatunde and Maureen Quinn Lores.

Make-at-home School Meals Using Food Hero Recipes

(2020)

During the COVID-19 pandemic, when and where kids ate school meals changed, ultimately altering the school food environment. The OSU Extension Food Hero Campaign helped kids thrive, engaging their physical, emotional, and mental health by providing participating families participating in school meals with recipe ingredient kits that empowered youth with hands-on food preparation skills, while also providing all the components of a USDA reimbursable school meal or snack. The recipes focused on the core Food Hero message: being healthy, fun, fast, tasty, and readily consumable to youth with limited resources. The ingredients all presented in a nutrition messaged ecofriendly package with clear instructions in English and Spanish.  

Team Members: Lauren Tobey and Tina Dodge.

Partners: Corvallis School District Food Service, Oregon Dairy and Nutrition Council, Corvallis Environmental Center, Oregon Department of Education Child Nutrition Services, the OSU Extension Food Hero. 

Supporting Indigenous Cultural Preservation and Reclamation Through Food Preservation

(2020)

This project engaged several Native-serving organizations in the Portland area, including Native American Youth and Family Services (NAYA), 7 Waters Canoe Family, Natives for Community Engagement and Equity with OHSU-PSU School of Public Health, and Oregon State University Extension Service, to promote food security and food sovereignty. Working within indigenous communities, participants learned to preserve tasty, nutritious, traditional, and Native-grown foods safely. The project also established two lending libraries that were stocked with food preservation equipment for community members to use for preserving food at home. 

Team Members: Danita Macy, Glenda Hyde and Joanne Lyford.

Using Food Hero Recipes to Improve Food Safety Practices – A Digital Campaign

(2020)

This digital campaign project aimed to reach millions of people to increase food safety habits, especially for those eligible for SNAP benefits in Oregon. The project included developing food safety tools and messaging around seven specific food safety practices for the Food Hero Social Marketing Campaign.

Team Members: Mandy Hatfield, SNAP-Ed Douglas County.

Healthy Communities – Teens as Teachers

(2020)

This 4-H/SNAP-Ed Teens as Teachers project partnered with rural, under-served schools in Grant and Malheur counties to train the next generation of nutrition and healthy eating champions. Project staff delivered evidenced-based lessons to youth in elementary schools within their communities.

Team Members: Barbara Brody, 4-H, SNAP-Ed, FCH Malheur County.

Walk the Stories

(2020)

Walk the Stories was designed to reinvigorate the Molalla StoryWalk project by supporting local champions in repairing StoryWalk signage and promoting the project as new adapted opportunity while schools and libraries were closed in response to the COVID-19 pandemic. During truly unprecedented times of social distancing and online learning, the StoryWalks were extremely applicable because they encouraged reading in public and allowed adequate space between participants and families.

Team Members: Erin Devlin, SNAP-Ed, FCH Clackamas County.

Healthy Meals: Plan.Cook.Eat

(2019-2020)

Healthy Meals: Plan.Cook.Eat was an Oregon State University course designed for students from any major who were interested in learning more about food and nutrition and how to plan, cook, and eat healthful meals. The goal was for students to gain practice with planning and preparing healthful meals and snacks. A secondary goal was to provide a classroom environment where students could cook healthy meals and snacks together and discuss food and nutrition topics.

Team Members: Jenny Jackson (Oregon State University Nutrition Faculty).

Engaging Latinx Partners and Community Leaders in Obesity and Chronic Disease Prevention

(2019)

In 2019, rates of obesity and diabetes in Umatilla and Morrow Counties exceeded state averages and disproportionately affected Hispanic families. OSU Extension SNAP-Ed, in partnership with Familias en Acción, trained local Latinx leaders to provide nutrition education and resources to address food and health inequities contributing to chronic disease, as well as develop and support Latinx community wellness advocates. Project staff used OSU Extension Food Hero resources to evaluate and expand culturally appropriate programming and resources for nutrition outreach and engagement.

Team Members: SNAP-Ed Program Coordinator Angie Treadwell (PI).

Cultivating Health in Josephine County

(2019)

This project sought to improve the health and social/emotional well-being of low-income seniors and youth through nutrition and garden-based education. Project participants constructed an ADA accessible garden on the grounds of a Senior Resource Center in conjunction with local Master Gardener volunteers and tested SNAP-Ed messaging for older adults. In addition, the project worked with the Josephine County Food Bank’s farm to enhance its capacity to host school field trips and support school- based garden education through the creation of a network of school garden coordinators.

Team Members: CPHHS Senior Instructor Cheryl Kirk (PI) and Assistant Professor of Practice in Horticulture Sara Runkel (Co-PI).

Project PLANT (Partnerships Link Agriculture and Nutrition Together) in Lincoln County

(2019)

This project partnered with local organizations to distribute seeds and nutrition information in low-income communities, as well as provided immigrant and refugee families with information and education on how to navigate the challenging growing conditions on the Oregon coast in a culturally and linguistically appropriate way. The collaborative project engaged many stakeholders including OSU Extension Food Hero, 4-H, OSU’s Agriculture and Horticulture Program, and local community partners including DHS, Centro de Ayuda, and Lincoln County Food Share.

Team Members: SNAP-ED Coordinator Stephanie Russell (PI), and SNAP-Ed Education Program Assistants Beatriz Botello and Jennifer Pettit.

OSU Portland Healthy Communities Leadership Project

(2019)

This 4-H Teens as Teachers project partnered with schools in north Portland to train the next generation of nutrition and healthy eating champions. Twenty-eight high school sophomore students from Roosevelt high school taught health, nutrition, and cooking classes to 36 third and fourth graders from neighboring James John Elementary School. In addition to on-site trainings, the high school students completed an online OSU Teens as Teachers course developed with funds from the Moore Family Center grant.

Team Members: Maureen Hosty (PI), Extension 4-H Youth Faculty and Leonard and Brenda Aplet Financial Literacy Endowed Professor, and SNAP-Ed Program Coordinator Joanne Lyford (Co-PI).

Food Hero Harvest to Home Video Project

Region 12 North Coast – Clatsop, Columbia, Lincoln, and Tillamook Counties

(2014)

Food Hero Harvest to Home Video Project created a series of short videos that featured local families making healthy recipes together. These professionally produced videos aimed to empower families to incorporate whole grains, fruits and vegetables into meal plans by promoting the recipes found on FoodHero.org. The videos were featured at local movie theaters along the North Oregon Coast as well as the foodhero.org website. Youth enrolled in 4-H Food Projects also received a Whole Grain Food Hero Kit to encourage youth to recreate healthy recipes together with their families.  

Team Members: Sandra Carlson (4-H), Jenny Rudolph (FCH, 4-H), Woody Davis (4-H), Jan Ostby (FCH), Todd Williver (4-H), Nancy Kershaw (FCH, 4-H), Joy Jones (4-H), Sam Angima (Extension Regional Administrator).  

Partners: Local 4-H and FCH Programs, CCA Regional Food Bank, Clatsop County Department of Public Health, Columbia Pacific Food Bank, The Public Health Foundation of Columbia County, Lincoln County School District, Samaritan Pacific Health Services, Tillamook County Health Department, Tillamook County Department of Human Services, Neighbors for Kids, Oregon Food Bank Tillamook County Services. 

Healthy Eating and Healthy Living

Region 11 Metro – Multnomah and Washington Counties

(2014)

Healthy Eating and Healthy Living centered around youth and families by combining science, adult education, and health system expertise to unify the content. Metro youth and adult audiences received whole grain and school gardening experiences with mentoring, partnering activities, and teaching kits used in the community.  Programming was delivered in different ways to meet these audiences’ needs as well as incorporate the Smarter Lunchrooms program.

Team Members: Maureen Hosty (4-H), Maureen Quinn (FCH), Lynn Steele (FCH), Jeanne Brandt (FCH), and Mary Arnold (Professor and Youth Development Specialist 4-H).

Partners: Portland Public Schools Nutrition Services (PPS NS) and the I Have a Dream Foundation.

Story of Our Health

Region 10 Clackamas – Clackamas Counties

(2014)

Story of Our Health aimed to encourage families to spend time together outdoors in the community with a focus on healthy eating and physical activity. One of Clackamas county’s long-term goal was to increase local access and availability of affordable healthy foods. The StoryWalk collected pages of books along routes in Molalla throughout the summer of 2015, partnered with organizations and businesses to promote local resources and expose community members to local whole grains, fruits and vegetables, as well as opportunities for physical activity.  

Team Members: Beret Halverson (FCH), Kelley Streit (FCH), Erin Devlin (FCH), and Shilo Wittrock-Laccino (Extension, GROW).

Partners: GROW Healthy Kids and Communities Action Team, OSU Extension Family Food Educator Volunteers, Molalla Public Library, Northwest Dental, Molalla Area Chamber of Commerce, and Farm to School.

We Are All Food Heroes

Region 9 West Central – Benton, Linn, Marion, Polk, and Yamhill Counties

(2014)

The We Are All Food Heroes project used a three-pronged approach to improve health equity in the West Central region. This included building an internal capacity to improve health equity with regional staff trainings and discussions; integrating a culturally appropriate and comprehensive Food Hero campaign into FCH and 4-H programming; and identifying and encouraging non-traditional leaders to become “Food Heroes”, carrying the message forward.  

Team Members: Carolyn Ashton (4-H), Maggie Livesay (4-H), Ana Lu Fonseca (4-H), Tina Dodge Vera (FCH), Iris Carrasco (SNAP-Ed), Tonya Johnson (FCH), Melanie Mintken (4-H), Cristian Curiel (4-H), Dan Hoynacki (4-H), Susan Busler (4-H), Judi Peters (4-H), Mike Knutz (4-H), and Mary Arnold (Professor and Youth Development Specialist 4-H).

Partners: Local 4-H and FCH Programs, Cesar Chavez Elementary School, and Sunrise Elementary School.

Whole Grain Promotion Campaign

Region 8 South West – Coos, Curry, Douglas, and Lane Counties

(2014)

The Whole Grain Promotion Campaign collaborated with the North Coast to create two short videos featuring 4-H youth and their “Champion Moms” making healthy, whole grain Food Hero recipes together with a professional chef. The videos were recorded like a cooking show and included tips for incorporating whole grains, fruits, and vegetables in family meals; fun ways to get kids involved in the kitchen; and children enjoying the recipes prepared.  

Team Members: Cindy Peterson (SNAP-Ed), Elissa Wells (4-H), Michelle Carrillo (4-H), Teresa Middleton (4-H), Laurie Miller (4-H, Mandy Hatfield (FCH), Karissa Dishon (4-H), Rose Jepson-Sullivan (FCH), and John Punches (Extension Regional Administrator).  

Partners: Cascade Middle School and Bethel School District Nutrition Services. 

Go 4 Real Foods with Teens, Greens, and Grains

Region 7 Southern Oregon – Jackson and Josephine Counties

(2014)

Go 4 Real Foods with Teens, Greens, and Grains’ goal was to integrate nutrition & physical activity education with youth development & leadership through FCH and 4-H programs in partnership with local schools, youth afterschool programs, and low-income housing units. This project aimed to provide program sustainability and greater impact for behavior change around food for youth of all ages by using hands-on food skills and the YA4-H! Teens as Teachers program.

Team Members: Anne Manlove (4-H), Susan Hunt (4-H), Cheryl Kirk (FCH), Mary Arnold (Professor and Youth Development Specialist, 4-H)

Partners: The Grants Pass Family YMCA, The Housing Authority of Jackson County, Sodexo, Josephine County Prevention and Treatment Coordinator, and ACCESS and the Rogue Valley Food System Network.

Get Going and Growing with Grains and Greens

Region 6 South Central – Klamath and Lake Counties

(2014)

Get Going and Growing with Grains and Greens built new partnerships with schools, cafeteria staff, and community organizations to promote physical activity and the consumption of whole grains and green vegetables for school aged youth, adults, and families. The program developed and delivered experiential tools and activities to promote the project theme which included displays, demonstrations, recipe books, vegetable planting, student polls, cafeteria contests, and tasting tables. Food service staff and teachers received training to become advocates for healthy food and physical activity choices.

Team Members: Patty Case (FCH), Diane Silberstein (SNAP-Ed), Lauren Daniels (SNAP-Ed), Keely Moxley (Extension MG), Stacy Todd (SNAP-Ed), Jamie Davis (4-H, FCH), Sephanie Polizzi (FCH), Deborah John (FCH State Specialist), Jeff Hino (Extension & Experiment Communications), and Rachael Veith (OSU Intern)  

Partners: Klamath Falls City Schools and Oregon Wheat Growers League.

Promoting Consumption of Whole Grains, Fruits, and Veggies in Central Oregon

Region 5 Central Oregon – Crook, Deschutes, and Jefferson Counties

(2014)

Promoting Consumption of Whole Grains, Fruits, and Veggies in Central Oregon promoted the consumption of whole grains with a multi-faceted educational approach. Whole grain educational kits were offered to 4-H and Family and Community Health faculty members to utilize in whole grain education throughout the region. Take-home recipe kits were also offered during Food Hero food pantry and community events along with four community workshops centered on baking with whole grains.

Team Members: Stephanie Russell (FCH), Katie Ahern (FCH), Candi Bothum (4-H), Beth Ann Beamer (FCH), Jeremy Green (4-H), and Jon Gandy (4-H).

Partners: Neighbor Impact Food Bank, Indian Health Service, Warm Springs Community Wellness Program, Kid’s Club in Crook County, WIC in Jefferson County. 

Focus on Seasonal Eating, Whole Grains, and Physical Activity

Region 4 Mid-Columbia – Hood River and Wasco Counties

(2014)

Focus on Seasonal Eating, Whole Grains, and Physical Activity implemented three program elements that focused on seasonal eating, whole grains, and physical activity, helping to encourage community collaboration and benefit regional health. These elements included the YA4-H! Teens as Teachers program, expanded tasting tables and integrated seasonal eating into adult SNAP-Ed programs, and focused on out-of-school and in-school food science and exercise education.

Team Members: Lauren Kraemer (FCH), Lynette Black (4-H), Brain Goodwin (North Wasco County School District), Dani Annala (4/H), Mary Arnold (4-H).

Partners: Mid-Columbia Housing Authority, Gorge Grown Food Network, Hood River County School District, Hood River Migrant Education, FISH Food Bank, and Wasco County School District.

International Cooking with Grains and Herbs / Walking Your Way to Wellness

Region 3 Columbia Plateau – Gilliam, Morrow, Sherman, Umatilla, and Wheeler Counties

(2014)

International Cooking with Grains and Herbs / Walking Your Way to Wellness promoted healthy eating and physical activity by teaching cooking skills with whole grains and herbs and offered a walking program as well as other activities that promoted regular exercise while having fun with the community. The program offered an opportunity for community members to discover safe places for walking and exercise, learn about reducing the risk of obesity through nutritious eating choices and exercise, and brought awareness to healthier lifestyles to the community as a whole.

Team Members: Cindy Brown (4-H), Cindy Osterlund (4-H), Natalie Wilkins (SNAP-Ed), Amy Derby (4-H), Loretta Newberry (FCH, SNAP-Ed), and Jenny Chavez (SNAP-Ed).  

Partners: Good Shepherd Hospital, Extension Research Center, Wheeler County, Fair and Rodeo Board, Wheeler County Community Schools Coordinator, and Two Boys Grocery.

Promote Healthy Lifestyle Choices

Region 2 South East – Grant, Harney, and Malheur Counties

(2014)

The primary goal of Promote Healthy Lifestyle Choices was to help improve the health of children and families through extended outreach and engagement. The program enhanced community outreach through after afterschool programs, out-of-school programs, and family events on evenings and weekends. 4-H Programs in each of the regions trained a core group of teens to deliver a 5 hour-long lesson adapted from the Power of 3: Get Healthy with Whole Grains curriculum (University of Minnesota Extension).

Team Members: Shana Withee (4-H/FCH), Shana Northway (Agriculture/4-H), Christal Culley (4-H/SNAP-Ed), and Carol Waggoner (Office Coordinator), Barbara Brody (FCH/4/H), Mary Arnold (OSU), and Lauren Toby (Statewide Nutrition Education Program Coordinator, FCH).  

Partners: Grant School District and Alameda Elementary School.

Local Foods and Healthy Living

Region 1 North East – Baker, Union, and Wallowa Counties

(2014)

Local Foods and Healthy Living took a three-pronged approach to improving the health and well-being of Baker, Union and Wallowa Counties. The program promoted healthy eating and healthy living by expanding the Field to Fork program, increasing the availability of food preservation and baking classes, and increasing public outreach through community events.

Team Members: Janice Cowan (4-H), Carol Smith (RA), Ronin Maille (FCH/NEP), Darrin Walenta (Crops), Beb Schreiber (4-H/FCH), and Ann Bloom (NEP).  

Partners: Oregon Wheat Growers League, Wallowa County Fair Board, Community Connections in Union, Baker, and Wallowa Counties.