Numbered Publications: 4-H Programs
4AH-08PO: Environmental Awareness
Ashley Osborne | August 10, 2020 (New)
A key component to horticulture and sustainable agriculture is striving to be environmentally friendly. Through your Environmental Awareness Project, you will highlight way(s) in which horticulture can be environmentally friendly. Choose a horticulture project that you can do at your home or in your community that will display environmental awareness.
4AH-03PO: Production and Marketing
Ashley Osborne | August 10, 2020 (New)
When producing a horticulture crop, it is important to consider how you will market and sell the product. In the Production and Marketing Project, you will research a horticulture plant or crop and develop a plan for producing and marketing it.
4AH-06PO: Hot Pepper Exhibit
Ashley Osborne | August 10, 2020 (New)
The hot pepper exhibit allows you to display a variety of hot pepper that you have grown in your garden. In horticulture, the word "variety" refers to a plant that is slightly different from other plants of its kind. For example, hot pepper varieties may have different colors, tastes, shapes, and growing requirements. Many varieties of hot peppers are available, such as jalapeno, habanero, Thai chili, hot banana, poblano, and cayenne.
4AH-09PA: Making a Desert Dish Garden
Ashley Osborne | August 10, 2020 (New)
A dish garden is a collection of similar plants grown in an open container. In a desert garden, the plants are all succulents. Succulents are plants that can survive in a hot, dry climate because they can store moisture in their stems or leaves during rainy periods. During drier times, succulents give off moisture much more slowly than most plants. Evaporation is slowed down by wax or hairs or by a reduced surface area. (Many succulents have a spherical shape because a sphere has the smallest surface area for a given volume.) Succulents grow naturally in semi-deserts where long, dry-periods are broken by short, rainy periods.
4AJ-03PA: Kentucky 4-H Poultry Barbecue Contests
Jacquie Jacob, Tony Pescatore | March 9, 2020 (Minor Revision)
In the chicken barbecue contest, participants prepare four bone-in, skin-on chicken thighs provided by the contest monitors. The four thighs together will weigh 1.5-2.0 lb. They are judged on their cooking skills. The participants submit three of the thighs for sensory evaluation. No garnishes, dips, or additional items shall be presented on the plates and or submitted to the judges. In the turkey barbecue contest, each contestant will be provided two pounds of ground turkey. The turkey will not be available prior to the contest starting time. They need to prepare and cook turkey burgers. Each burger must be one-quarter pound of meat prior to cooking.
CLD3-3: Building Your Marketing Toolkit
Jennifer Bridge, Ken Culp, Janet Johnson | May 8, 2019 (Major Revision)
To begin assembling your organization's marketing toolkit, ask the following question: What are the most basic and useful tools that could be implemented to market our organization, its programs and activities?
CLD3-2: Delivering Your Marketing Message: Planning Productive Promotions
Jennifer Bridge, Ken Culp, Janet Johnson | May 8, 2019 (Major Revision)
Effective marketing messages build awareness and interest in an organization's programs, products, and services. Successful promotions begin with a plan to deliver the right message to the right people for greatest participation and impact.
CLD3-1: Marketing Your Organization: The Power of Image
Jennifer Bridge, Ken Culp, Janet Johnson | March 27, 2019 (Major Revision)
Communities embrace and support organizations that implement an effective marketing plan. An effective marketing plan helps organizations communicate their purpose and build an image through branding.
CLD1-8: Understanding Generational Differences
Ken Culp | February 23, 2017 (Reprinted)
Family members who have shared the same experiences and usually have similar values can view the same situations or recall specific events so differently. These differences in perspective are usually attributable to generational differences.
4LB-14LO: Volunteer Kentucky! Session 3: Educate
Ken Culp | February 1, 2017 (New)
Session Goal: To develop the educational processes that ensure a successful participant experience and continued service to the organization.