2019 Rutherford County Program Impact Report

Approved: January 23, 2020

I. Executive Summary

The mission of the North Carolina Cooperative Extension Service-Rutherford County is to provide citizens with research-based educational information in order to provide solutions to challenges they face and improve the quality of their lives. We are the "extension" arm of NC State and NC A&T Universities to the people of Rutherford County. Our educational efforts are offered through many different methods and address the needs and issues most important to our citizens. The Extension program in Rutherford County was guided by a needs assessment that involved staff, Advisory Council members, Extension client group leaders, community leaders, fellow agency personnel and county government partners. This team identified major issues facing Rutherford County. Four overarching categories of these were incorporated into our 2019 Plan of Work:

Animal Production Systems
Plant Production Systems
Community Development
4-H Youth Development

In 2019, program efforts included 52,484 contacts with clients. There were 13,295 face to face contacts through one-on-one visits, workshops, meetings, and demonstrations. Additionally, there were 39,189 non face to face contacts that were made through educational newsletters, technical telephone assistance, and e-mail requests. There were thousands of additional non face to face contacts made through weekly newspaper articles, digital media and radio programs. These numbers are based on media circulation and radio listening audience and are not easily accessible for reporting. We are blessed with a solid volunteer base that provided 1630 hours of service to Rutherford County Cooperative Extension. These hours, at $25.43 per hour, are valued at $41,451 of service to our organization. These volunteers made an additional 1800 client contacts that aren't listed in the above Extension Agent contacts.

Listed Below are some highlights from each of our program areas:


Partnered with the Polk County Agricultural Economic Development office to expand their tour into Rutherford County. Seventeen farms were tour stops, eight of which were located in Rutherford county. Out of the eight farms that participated, only three had ever hosted events on their properties that were open to the public. Training was held for farmers to see how to host guests and provide activities and tours and maintain a safe environment as well as how to handle insurance appropriately. Volunteers were provided to assist with signing guests in at the farm stops and to assist with parking. Farms were encouraged to have products for sale and customers were encouraged to bring coolers with them for the day. Sponsorship funding was acquired to keep the cost of tickets low while still being sustainable as an event. Over 130 vehicle passes were sold with an average of four guests per vehicle. One of the Rutherford county farms had over three hundred visitors during the day, and we heard that sales were above that of what would generally be sold at the market on a Saturday. Guests who had never stepped foot on a farm before saw multiple types of local operations and met the producers. Sales have continued and relationships have been built from this tour. We also saw networking between the farmers in both counties.

Partnered with the Community Health Council Director to form a Food Council for Rutherford county. The Health Department provided funding for a position who conducted a Health Assessment for the county. As a result of this report, we were able to justify needing SNAP at the Farmers' Market among other needs that we saw needed to be addressed by the Council. The market was also undergoing challenges in meeting the needs of community members as well as staffing a full-time person. We connected the two groups to encourage them to work together. As a result of this community partnership, the farmers market is now a filed non-profit and is accepting SNAP/EBT at the market. Rutherford BARN (Building Agricultural Resources Now) is now the existing market non-profit with plans to continue to expand the reach within the agricultural community. They have a full-time position who manages the market and handles outreach efforts. The Food Council is now sitting as a sub-committee under BARN which will ensure further communications and collaborations between the groups as future projects addressing community needs are determined.

In collaboration with the equine specialist from Clemson University, and faculty and staff from N.C.S.U. campus, the Carolina Foothills Forage Management Series was created to provide forage-centered educational programming to the equine community. Due to limited space, attendance was capped at 60 participants. The feedback from participant evaluations was extremely positive. Individual horse owners benefited from the program, as well as employees and owners of various equestrian entities. Considering the program's main focus was on pasture maintenance, and the cost of pasture renovation is approximately $400 per acre, the majority of participants had at least 2 acres, it may be assumed that participants saved at least $400 per acre of renovation costs. Therefore, given the total number of attendees (60) and each saved $800, the financial impact is $48,000 in savings to participants if they just saved two acres from the need to renovate.

Hosted 4 different Beef and Dairy promotional events for May Beef Month and June Dairy Month. We set up our tent at Farmer’s markets and grocery stores and gave out samples of beef products and ice cream to consumers, as well as healthy recipes for preparing wholesome meals. These promotional events reached over 1500 consumers and increased knowledge and awareness of how beef and dairy producers strive to produce safe, healthy and wholesome products for the consumer through best management practices learned through Beef Quality Assurance (BQA) training.

Continued to assist local cattle producers in a Value-Added Marketing program through the Mountain Cattle Alliance. We shipped 12 tractor trailer loads of cattle (~900 head) valued at $815,000. These calves were sold at premiums ranging from $100-$200/head. At an average of $150/head on 900 head of cattle, that is an additional $135,000 of profits back in the pockets of these producers.

Conducted a breeding soundness workshop for producers in cooperation with a local veterinary clinic. Producers were allowed to bring their bull to the Livestock Educational facility and have them tested for breeding soundness. Bulls were also observed for vision and structural disorders and producers educated on potential problems. This was made available at a very low cost through sponsorship from the vet and an animal health company. As a result of this program, three bulls were found to be infertile. These bulls were mature and should have had the ability to breed 35 cows each for a total of 105 cows. Estimating that those bulls would have missed at least half of these cows (this number could be higher), we saved these three farmers in excess of $50,000 in lost income. Other farmers who attended confirmed that their bulls were acceptable to breed

Small Ruminant Workshops were held to educate 50+ sheep and goat producers across western NC in the areas of forage management, animal health, genetics and marketing, predator control, and parasite control. Post workshop surveys indicated an increase in knowledge in these areas for 90% of participants. Survey comments also indicated that this workshop was valuable to them and provided feedback for this workshop to be impactful in the future.

Farm City programs were held to increase ag awareness among local leaders and all 4th graders (600+) in Rutherford County. The adult program focused on a local farming operation that has been very successful in producing and marketing pastured pork, grass-fed beef and pasture-raised broilers and eggs, while the 4th grade poster contest theme, "Grow it, Make it, Use it", focused on how the $80 billion NC agricultural industry touches our lives daily with food, fiber and forestry.

Family & Consumer Sciences:
Monthly cooking and nutrition classes designed to encourage healthier diets reached over 80 individuals in 2019. Participants reported consuming less sodium, eating more whole grains, fruits, and vegetables, and eating healthier overall. There was a 46% increase in meals cooked at home. The opportunity to build nutrition knowledge and cooking skills improved participants' confidence in preparing meals at home, thus decreasing the number of restaurant and take-out meals consumed

Food preservation workshops focused on pickling and fermentation helped 20 individuals increase knowledge of safe food preservation methods. Participants reported practicing safer methods at home. There was a 20% increase in the use of research-based preservation guidelines and recipes as well as safer food handling and storage practices. In addition to preparing and serving safe food to their families, participants also reported consuming more fruits, vegetables, and herbs and reducing food waste due to better utilization of excess produce from their gardens.

Steps to Health program was implemented with 4th Graders in two classrooms reaching 48 students with nine educational sessions. The 4th Grade program is a garden and nutrition-based curriculum that inspires students to plant, grow, and try a variety of vegetables in a school garden setting while learning about nutrition and physical activity. Classroom lessons, taste tests, physical activity, hands-on garden experiences, and interclass challenges are led by a team of Extension professionals and volunteers in collaboration with the school. Recipes and educational information is sent home to parents to encourage engagement in nutrition and gardening activities at home. As a result of the 4th Grade program, 30% of students increased their fruit and vegetable consumption, 41% drink less soda, and 24% increased their physical activity. Other behavior changes included drinking more water and milk, reading food labels more often, and trying new foods more often. Parents improved their own health behaviors as well, including eating more fruits and vegetables, drinking more water, trying new foods more often, and moving more.

Steps to Health Color Me Healthy program was conducted in 4 preschool classrooms, reaching 68 students with 9 educational sessions. Based on feedback, parents observed improvement in their child's willingness to taste fruits and vegetables and in their physical activity level. Classroom teachers observed similar improvement in students willingness to try new foods and participate in physical activity. One parent reported "my son is more aware of how fruits and vegetables are healthier than junk food. Great program!" Another parent said "my child enjoys eating fruit more and will ask for it at home".

Based on requests from teachers for hands-on learning experiences, the 4-H program offered embryology classes. Each classroom received incubators, thermometers, egg turners, candlers, and chick feed. A poultry operation donated high quality fertilized eggs for the project. Extension provided this high-quality hands-on project to 376 youth. Students learn to collect data by monitoring incubator and classroom temperatures, as well as turning the eggs during the duration of the project. When they are able to candle the eggs, they also record the growth detected in their chick journals. This 21-day learning experience allowed youth to develop life skills such as empathy and responsibility, while learning about the life cycle. The 4-H Agent (and 4-H members specializing in 4-H Poultry Projects) visited the classrooms and taught about the chick life cycle and about raising poultry, along with special guests Charlotte and Wilbur (adult chickens) to emphasize the complete life cycle. All 18 classroom teachers reported that students increased their attention and learning during this project. They also reported an increase in students' ability to relate science to real life experiences.

Speedway to Healthy lets children see through hands-on models and experiments just how important it is to take care of their bodies, through eating nutritious foods, drinking more water, exercising, and proper hygiene. A total of 680 fourth-grade students attended the event. Over 50 adult and youth volunteers assisted by being station leaders. Students became more aware of all the components of that make up a healthy lifestyle. They gained knowledge of the human body and its functions. Student surveys stated that 38% will eat more vegetables, 45& will chose healthier snacks, and 65% will consume more water. Youth surveys also showed 71% stating they would increase their physical activity.

Kids and Chefs was offered during the 4-H summer fun program. The goal of the week-long program is to expose youth to healthy and fresh foods, learn about local foods and food production, food safety, nutrition, and basic kitchen skills. The day camp is open to twelve youth ages 10 to 13. Youth travel to a local farm to learn how food is made or produced. For lunch, they are visited by a trained and professional chef who teaches a new cooking technique each day. Participants also have lessons on nutrition, etiquette, composting, and more. Each of the participants tried new foods during the week. All of the participants increased their skills in the kitchen. Based on a pre and post test, 33% of participants improved their basic meal prep skills, including measuring ingredients and using a knife correctly. Fifty-five percent of participants stated they intend to prepare more meals at home. Forty-five percent of participants stated they would add more whole grains to their diets.

II. County Background

Rutherford County is located in the foothills of North Carolina within approximately one hour's drive of Asheville to the west, Charlotte to the east, and the Greenville Spartanburg metro area of South Carolina to the south. According to data estimates from the US Census, Rutherford County's population is 66,632. This population is 86% White, 8% Black, and 5% Latino or Hispanic, with the remainder of the population being American Indian, Asian, or bi-racial.

Educational achievement figures show that around 18% of the adult population have less than a high school education. 81% have earned a high school diploma or higher, with 16% of this group earning a Bachelor's Degree or higher.

Rutherford County's median household income is $35,671. 21.4% of individuals are listed below the poverty level. 18% of the population receives food stamps. Rutherford County's child obesity rate is 13.5%, while the adult obesity rate is 28.7%, which does not include overweight. Current unemployment in Rutherford County is around 6.7%.

Around 60,000 acres are in production agriculture in Rutherford County. There are 638 farms according to the Census of Agriculture. Estimated farm cash receipts are $20,108,000 across the livestock and horticultural industries. Estimated revenue from the timber/wood products industry is 127,000,000. Average farm size is 93 acres, with 96.3% of farms being family owned.

By utilizing input from Advisory Council members, Specialized Committees, Extension client group leaders, community leaders, fellow agency personnel and county government partners, Rutherford County Cooperative Extension Agents were able to develop and implement programs to address needs/priorities identified by these groups. Agents then matched these priorities to the major state programs. While realizing we cannot fully address all aspects of these issues, agents have selected those aspects of the county priority issues which can best be addressed by educational programming in the following areas:

Profitable and Sustainable Plant Production Systems
Profitable and Sustainable Animal Production Systems
Safety and Security of our Food and Farm Systems
Leadership Development
Volunteer Readiness
School to Career (Youth and Adults)
Urban and Consumer Agriculture
Healthy Eating, Physical Activity and Chronic Disease Risk Reduction

Cooperative Extension Agents in Rutherford County will adjust these focus programs each year and mirror them in their individual plans of work. This process will provide research based educational programs that will address these county priority issues to improve the quality of life for citizens of Rutherford County.

III. Objectives to Address the Cooperative Extension Long Range Plan

Our plant production programs improve production, profitability, and sustainability of the agriculture sector.

Value* Outcome Description
3Number of producers who gain skills or knowledge to increase production for local markets.
10Number of producers who improve local food marketing skills or knowledge.
15Number of pesticide applicators receiving continuing education credits
12Number of pesticide credit hours provided
12Number of crop (all plant systems) producers increasing/improving knowledge, attitudes, and/or skills as related to: 1. Best management production practices (cultural, nutrient, and genetics) 2. Pest/insect, disease, weed, wildlife management 3. Financial/Farm management tools and practices (business, marketing, government policy, human resources) 4. Alternative agriculture, bioenergy, and value-added enterprises
* Note: Values may include numbers from multi-county efforts.
Value* Impact Description
4Number of producers who diversified their marketing strategies into local markets (direct, intermediated/food service, institutional).
4Number of producers (and other members of the local food supply chain) who have increased revenue
4Number of new farms (beginning farmers) selling into local markets for local consumption (in this reporting period)
2Number of crop (all plant systems) producers adopting best management practices, including those practices related to nutrient management, conservation, production, cultivars, pest management (weeds, diseases, insects), business management, and marketing
* Note: Values may include numbers from multi-county efforts.

Our animal production programs improve production, profitability, and sustainability of the agriculture sector.

Value* Outcome Description
200Number of animal producers who increased knowledge of farm business management, business planning, financial management, marketing, or estate planning.
180Number of producers who increased knowledge of pasture/forage management practices (field improvement, herbicide management, grazing season extension, weed control, forage quality, haylage production, nitrate testing, etc.)
60Number of producers who increased knowledge of nutrition, ration balancing, mineral supplements, breeding, and reproduction
60Number of producers who increased knowledge of the strategies to promote animal health and welfare and reduce the potential for infectious diseases through proper use of vaccines, biosecurity, detection and identification of common diseases, appropriate use of animal medications, and mitigation of antimicrobial resistance transmission
* Note: Values may include numbers from multi-county efforts.
Value* Impact Description
20Number of producers adopting extension-recommended practices related to planning, marketing, and financial management
40Number of producers who adopted Extension-recommended best management practices and production changes related to nutrition, ration balancing, mineral supplement, breeding, and reproduction
* Note: Values may include numbers from multi-county efforts.

Our community development programs build strong and thriving communities.

Value* Outcome Description
305Number of participants who improved knowledge of local food and agricultural systems
13Number of adult participants acquiring the skills needed to serve as a volunteer
7Number of participants acquiring knowledge and skills to convene and lead inclusive groups
* Note: Values may include numbers from multi-county efforts.
Value* Impact Description
10Value of grants received by organizations, communities, or Extension where Extension was instrumental in initiating, facilitating, or providing technical assistant in the development of the grants to support community or economic development work
* Note: Values may include numbers from multi-county efforts.

Our 4-H youth development programs grow the skills young people need to succeed in life and career.

Value* Outcome Description
60Number of teachers trained in 4-H STEM (Science, Technology, Engineering, Math) curriculum
688Number of youth (students) increasing knowledge in STEM (Science, Technology, Engineering, Math)
359Total number of female participants in STEM program
26Number of high school age youth (students) participating as members of 4-H clubs
1995Number of youth increasing knowledge of life skills
1260Number of children/youth who improved knowledge of local food and agricultural systems.
1995Number of youth increasing/improving knowledge, attitudes, skills, and/or aspirations regarding leadership
184Number of youth demonstrating increased knowledge of natural resources and environmental issues
* Note: Values may include numbers from multi-county efforts.
Value* Impact Description
30Number of teachers using 4-H STEM (Science, Technology, Engineering, Math) curriculum in their classrooms
1995Number of youth (students) gaining career / employability skills
50Number of youth (students) gaining entrepreneurship skills
1995Number of youth using effective life skills
12Number of youth willing to participate in conservation actions
495Number of youth increasing their physical activity
5Number of youth volunteers serving in new or expanded roles within Extension
2Number of youth volunteers serving in new or expanded roles beyond Extension, including community boards and task forces
2Number of youth assuming new/expanded leadership roles in the community
296Number of youth increasing their fruit and vegetable consumption
76Number of youth who grow food in school gardens.
* Note: Values may include numbers from multi-county efforts.

Our consumer horticulture programs teach families and communities about environmentally friendly methods for gardening and controlling pests.

Value* Outcome Description
57Number of individuals who gain knowledge or acquire skills related to vegetable/fruit gardening
* Note: Values may include numbers from multi-county efforts.
Value* Impact Description
4Number of individuals who grow food in community gardens.
38Number of individuals who begin home food production by starting a vegetable and/or fruit garden
37Number of participants who use extension-recommended best management practices in landscapes, turf, and gardens, including pest (insect, weed, disease, wildlife) and soil management
13Number of participants selecting appropriate landscape plants (adapted, drought tolerant, appropriate size, etc.)
57Number of participants growing food for home consumption
15Number of participants adopting composting
* Note: Values may include numbers from multi-county efforts.

Our food safety and nutrition programs create a safer and more sustainable food supply and improve the health and nutrition of individuals, families, and our communities.

Value* Outcome Description
346Number of participants who increase their knowledge of safe home food handling, preservation, or preparation practices
346Number of individuals who learn how to prepare local foods, including through use of home food preservation techniques.
* Note: Values may include numbers from multi-county efforts.
Value* Impact Description
155Number of adults increasing their fruit and vegetables consumption
67Number of participants who consume less sodium in their diet
* Note: Values may include numbers from multi-county efforts.

IV. Number of Contacts Made by Extension

Type of ContactNumber
Face-to-face* 13,295
Non face-to-face** 240,443
Total by Extension staff in 2019 253,738
* Face-to-face contacts include contacts that Extension personnel make directly with individuals through one-on-one visits, meetings, and other activities where staff members work directly with individuals.
** Non face-to-face contacts include contacts that Extension personnel make indirectly with individuals by telephone, email, newsletters, news articles, radio, television, and other means.

V. Designated Grants Received by Extension

Type of GrantAmount
Contracts/Grants $5,900.00
Gifts/Donations $24,960.00
In-Kind Grants/Donations $2,350.00
United Way/Foundations $0.00
User Fees $0.00
Total $33,210.00

VI. Volunteer Involvement in Extension Programs

Number of Volunteers* Number of Volunteer Hours Known client contacts by volunteers Dollar Value at 25.43
4-H 180 128 920 $ 3,255.00
Extension Community Association 29 386 135 $ 9,816.00
Extension Master Gardener 20 1025 504 $ 26,066.00
Extension Master Food Volunteers 15 91 241 $ 2,314.00
Total: 244 1630 1800 $ 41,451.00
* The number of volunteers reflects the overall number of volunteers for multiple events.

VII. Membership of Advisory Leadership System

Consumer Horticulture
Ramona Howell
Brenda Wilson
Debbie Clark
Delores Mayo
Sandra Kissellburg
Rutherford County Advisory Leadership Council
Carole McDaniel
Jim Cowan
Jim Edwards
Jason Byrd
Lisa Higgins
Bob Young
Jill Miracle
Alan Toney
Wendy Shumaker
Kisha McDowell
Amanda Maishman
Barbara Mensch
Livestock and Forage Committee
Ben Bradley
Kevin Jackson
Ronald Hawkins
Javan Calton
Bill Davis
James Robbins
Danny Camp
Jerry Smith
Ken Ramsey
Nancy Littlejohn
Jerry Brantley
Stuart Beam
Doug Nethaway
Community Development Board
Kay Carswell - Chair
Harry Deaton
Karen Laughter
Lewis Gordon
Betty Owens
Rita Hollifield
Family & Consumer Sciences Committee
Cathy Holmes
Frances McAnally
Wilma Holmes
Ruby Ham
Karen Laughter
Betty Harring
Janice Byers
Nettie Monteith
Mary Webster
Suzanne Gibson
Laverne Walker
Rozanne Esparza
4-H Leaders Committee
Ginger Ruppe
Suzanne Gibson
Kiowa Cilone
John Cilone
Yanna Fishman
Candi Lovelace
Misty Ruppe
Amanda Maishman
Barbara Mensch
Cindy Dotson
Misty Yelton
Hillary Beam
Kim Swafford
Amanda Maishman
Jayne Arrowood
Tammy Owens
Heather Church
Amanda McBrayer
Ivey Taylor
Wynne Queen

VIII. Staff Membership

Jeff Bradley
Title: County Extension Director
Phone: (828) 287-6010
Email: jeff_bradley@ncsu.edu

Hannah Bundy
Title: Extension Agent, Agriculture - Consumer and Commercial Hort
Phone: (828) 287-6015
Email: hannah_bundy@ncsu.edu

Candice Christian
Title: Area Specialized Agent, Consumer and Retail Food Safety
Phone: (919) 515-9148
Email: cadescha@ncsu.edu
Brief Job Description: The overall goal of the Area Specialized Agents (ASAs) in Consumer & Retail Food Safety is to provide North Carolinians with technical food safety information and to support Family and Consumer Sciences agents in delivering timely and evidence-based food safety education and information to stakeholders.

Tracy Davis
Title: Extension Agent, Family and Consumer Sciences
Phone: (828) 287-6020
Email: tracy_davis@ncsu.edu
Brief Job Description: Responsible for the development and implementation of relevant family and consumer educational programs for Rutherford County citizens. Program areas include nutrition, active lifestyles, wellness and self-management, food safety, home food preservation, local food systems, meal planning, shopping, and cooking.

Marti Day
Title: Area Specialized Agent, Agriculture - Dairy
Phone: (919) 542-8202
Email: marti_day@ncsu.edu
Brief Job Description: Responsible for educational programs for dairy farmers, youth with an interest in dairy projects and the general public with an interest in dairy foods and the dairy industry.

April Dillon
Title: Area Extension Agent, 4-H Youth Development
Phone: (704) 482-4365
Email: april_dillon@ncsu.edu

Flores Fuentes
Email: smflores@ncsu.edu

Lauren Greene
Title: Area Specialized Agent, Agriculture - Poultry
Phone: (336) 651-7347
Email: lauren_greene@ncsu.edu

Marissa Herchler
Title: Area Specialized Agent, Agriculture - Animal Food Safety (FSMA Programs)
Phone: (919) 515-5396
Email: marissa_herchler@ncsu.edu
Brief Job Description: Marissa is an Area Specialized Agent for animal food safety, with emphasis on the new Food Safety Modernization Act rules, as they apply to feed mills in North Carolina. Please contact Marissa with any FSMA related questions, or PCQI training inquiries.

Craig Mauney
Title: Area Specialized Agent, Agriculture - Commercial Vegetables and Fruits
Phone: (828) 684-3562
Email: craig_mauney@ncsu.edu
Brief Job Description: Provides educational opportunities, training and technical support to commercial fruit and vegetable growers, agents, and industry in Western NC. (My office is located at the Mountain Horticulture Crops Research and Extension Center not the Henderson County Extension Center as is noted by IT on this website. Please do not contact the Henderson County Extension Center as I am not located there.)

Currey Nobles
Title: Area Specialized Agent, Food Safety
Phone: (919) 515-9520
Email: canobles@ncsu.edu

Ashley Robbins
Title: Area Specialized Agent - Dairy
Phone: (919) 542-8203
Email: ashley_robbins@ncsu.edu
Brief Job Description: Marti Day and I are the Area Specialized Dairy Agents - the county-based arm of the Cooperative Extension Dairy Team. We are out here in the counties to help you set and reach your farm, family and business goals. We have collaborative expertise in the areas of Waste Management, Udder Health, Cow Comfort, Nutrition and Forage Management with specialties in (Ashley)Reproduction, Records Management, Animal Health and (Marti)Alternative Markets, Organic Dairy, Grazing Management, and On-farm Processing. We hope to provide comprehensive educational programs for our farmers, consumers and youth for every county across the state. We are here for you by phone, email or text and look forward to working with you!

Cynthia Robbins
Title: Extension Agent, 4-H Youth Development
Phone: (828) 287-6190
Email: cynthia_robbins@ncsu.edu
Brief Job Description: Youth development programs to build life skills Volunteer development

Elena Rogers
Title: Area Specialized Agent, Agriculture - Food Safety - Fresh Produce Western NC
Phone: (828) 352-2519
Email: elena_rogers@ncsu.edu
Brief Job Description: Provide educational programs, training and technical support focusing on fresh produce safety to Agents and growers in Western NC.

Amanda Taylor
Title: Area Specialized Agent, Nursery and Greenhouse, Western Region
Phone: (828) 475-2915
Email: amanda_jo_taylor@ncsu.edu
Brief Job Description: Provides programming to commercial nursery and greenhouse producers in Alexander, Alleghany, Ashe, Avery, Buncombe, Burke, Caldwell, Catawba, Cherokee, Clay, Cleveland, Gaston, Graham, Haywood, Henderson, Jackson, Lincoln, Macon, Madison, McDowell, Mitchell, Polk, Rutherford, Swain, Transylvania, Watauga, Wilkes, and Yancey Counties.

Terry Walker
Title: County Extension Administrative Assistant
Phone: (828) 287-6432
Email: tkwalker@ncsu.edu

Mitch Woodward
Title: Area Specialized Agent, Watersheds and Water Quality
Phone: (919) 414-3873
Email: mdwoodwa@ncsu.edu
Brief Job Description: NC Cooperative Extension's Goals include: - NC's natural resources and environmental quality will be protected, conserved and enhanced. - NC will have profitable, environmentally sustainable plant, animal and food systems. Protecting our environmental resources, particularly drinking water quality, is a top priority in NC. NC Cooperative Extension is a leader in teaching, researching, and accelerating the adoption of effective water quality protection practices.

IX. Contact Information

Rutherford County Center
193 Callahan-Koon Rd
Suite 164
Spindale, NC 28160

Phone: (828) 287-6010
Fax: (828) 288-4036
URL: http://rutherford.ces.ncsu.edu