Farm to Fork: Teaching Life Skills Through Pork in 4-H
4-H and Youth Programming
Lauren Minyard
Ag/4-H/CED
Oklahoma State University
Marietta
Abstract
This presentation will introduce attendees to a proven model for incorporating swine education and hands-on cooking with pork into local 4-H programs. Over the past three summers, Love County 4-H has conducted a highly successful pork-focused workshop series designed to build youth skills in food preparation, meat science, and safe food handling while increasing awareness of pork as a versatile and nutritious protein.
The series was intentionally structured to build skills over time. The first year focused on the basics of cooking with pork, including meat cuts, safe handling practices, and introductory techniques such as grilling and baking. In the second year, youth advanced their skills through hands-on sausage making, learning about seasoning, casing, and processing while reinforcing food safety principles. The most recent workshop introduced smoking pork, allowing participants to explore low-and-slow cooking methods, flavor development, and equipment considerations. Across all three years, workshops demonstrated how pork can be incorporated into a wide variety of dishes, from appetizers and main courses to creative dessert applications.
Partnerships played a key role in the program’s success. During the past two summers, Love County 4-H partnered with local restaurants, where professional chefs shared their techniques, discussed menu development, and provided insight into operating a successful food-based business. Additionally, Latimer County successfully implemented a similar workshop by partnering with Eastern Oklahoma State College and its meat laboratory to teach sausage making to 4-H members and their parents, demonstrating the adaptability of this program model across counties.
This presentation will also address strategies for securing grants and local sponsorships to offset costs associated with pork workshops, including meat purchases and supplies. Attendees will leave with practical ideas for cross-program collaboration, highlighting opportunities for agriculture and family and consumer sciences educators to work together to deliver engaging, skill-based 4-H programming that connects youth to agriculture from farm to fork.
Authors: Lauren Minyard, Crystal Shipman
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Lauren Minyard Ag/4-H/CED, Oklahoma State University, Oklahoma, 73448
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Crystal Shipman Ag/4-H/CED, Oklahoma State University, Oklahoma, 74578