Hopkins’ Hicks gains recognition on regional, national scale at conference
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Hopkins County AgriLife extension agent Johanna Hicks implemented new and unique programming during the COVID-19 pandemic to share her love of all things family and consumer science, and the southern region of the National Extension Association of Family & Consumer Sciences recognized her excellence with a first place award at their annual conference.
The National Extension Association of Family & Consumer Sciences meets annually to conduct professional development, networking, and recognition for Extension Agents. The 2022 conference was held in Raleigh, North Carolina September 11-16. Over 750 Extension Family & Consumer Sciences professionals and administrators from across the nation attended the conference.
Johanna Hicks, Extension Agent for Family & Community Health in Hopkins County, attended the conference as a presenter and award recipient. Hicks was named as recipient of the Master Volunteer Excellence in Programming award for the 4-H Grab-and-Go Foods Project kits, spearheaded by the Hopkins County Master Wellness Volunteers (MWV) in 2021. Knowing that the usual face-to-face 4-H foods project meeting could not take place in the midst of COVID, Hicks’ team of volunteers suggested providing kits for the youth to complete at home. Each 4-H member who signed up for the project received five separate kits along with everything needed to complete the tasks: 1) Set the Table; Read the Label; 2) Mix and Measure; 3) Gadgets and Gizmos; 4) Herbs, and Spices, and Extracts, Oh My!; and 5) Crockin’ Kids.
Volunteers researched ideas, recipes, activities, and assisted in preparing and labeling the kits. The goal was to provide a strong 4-H Foods & Nutrition experience during COVID while allowing the Master Wellness Volunteers to use their strengths in planning and preparation. Sixteen you participated in the project. Results indicated that 100% increased understanding on how to read a nutrition label and increased knowledge in recognizing various kitchen tools as well as how to use them. 94% increased knowledge of using herbs, spices, and extracts, and learned to correctly measure dry and liquid ingredients using the appropriate measuring utensils. 94% increased understanding of the food groups in MyPlate.
As an award recipient, Hicks was asked to lead a session on the project during the conference. She shared other activities in which the Master Wellness Volunteers are involved, the training they receive, and copies of the Volunteer Connection newsletter which she sends to all trained volunteers 6 to 8 times per year.
During the conference, Hicks received 1st place honors on the Southern Region and National levels for the Master Volunteer Excellence in Programming Award.
Hicks is in her 26th year as a family and consumer science educator and extension agent. “My office doors are always open to visitors,” she said.
Contributed by Johanna Hicks
