Summer and early fall have been a season of connection, creativity, and community learning for Yancey County Family & Consumer Sciences (FCS). From youth camps and school programs to disaster recovery outreach and local events, it’s been a busy few months filled with hands-on experiences that celebrate both resilience and curiosity.

In June, Yancey FCS and Yancey 4-H partnered with Partners Aligned Toward Health (PATH) for the first Sizzlin’ Summer event of the summer on the Burnsville Town Square. Families explored the link between pollinators and nutrition. FCS offered a DIY Pollinator Trail Mix station while 4-H helped kids make wildflower seed bombs to take home and plant.

At Genesis Academy, pre-K and K–5 students journeyed through the entire food pathway over 11 weeks from June to August. The lessons began with choosing what we eat, to digestion, and how nutrients fuel our bodies. We returned at the end of September to do a very important (and my most favorite) lesson on handwashing and germs.

The Exploring Ag Camp, co-hosted with 4-H, took learning out into the field—literally. Goats and rabbits gave students a look at smaller scale animal farming. The visit to Davis Farms and Produce Stand, allowed campers to harvest vegetables, budget for them, and return to the office kitchen to make a colorful chicken stir-fry from their own ingredients. The week wrapped up with a field trip to a dairy farm in Henderson County, giving campers a firsthand look at where their food begins.

In August, I completed training to become a certified NC State Safe Plates instructor, allowing me to teach state-approved food safety certification courses for food service managers and community members. Unlike some quick-review programs, Safe Plates is a two-day course (with no one-day option) designed to help participants learn and apply safe food handling practices—not just memorize content to pass an exam. I love that it emphasizes behavior change, confidence, and practical decision-making around food safety. I’ll be offering my first class in January 2026.

In August and September, Yancey and Mitchell County FCS agents partnered with North Toe Traditions to serve a neighboring community deeply affected by Tropical Storm Helene. Together, we offered a series of heritage and food preservation workshops, including Canning 101, Pressure Canning Tomatoes, Making Sauerkraut, and Traditional Lye Soapmaking.

I also had the opportunity to partner with Dig In! Yancey Community Garden as a guest instructor for a canning class featuring spiced apple rings, a tasty and educational way to highlight safe water-bath canning methods using locally grown apples. We discussed how all apple varieties aren’t created equal and some process better than others.

Youth outreach remains strong this fall as we host activities with Cane River Middle School’s Appalachian Heritage Club once a month. For the first club day in September, students made butter the old-fashioned way, then sampled their creations with freshly baked sourdough bread.

In between workshops and classes, FCS has been active in the community through outreach tables at events like Fruit Fest,hosted by Dig In!, Homeplace’s Picklepalooza, and several Disaster Resource Fairs, sharing information on food safety, preparedness, and healthy living.

From canning jars to classrooms, these past few months have been a reminder that learning happens best when it’s local, hands-on, and shared.