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ICYMI: Innovative Online Extension Programming and Nutrition Research to Promote Current Dietary Guidelines Using Spices and Herbs


Last week, the Foundation hosted a wonderful group from Penn State University:

  • Penny M. Kris-Etherton, PhD RD FAHA FNLA FASN CLS
  • Mary Alice Gettings, MS,RDN,LDN,CDCES
  • Samantha Zlotorzynski, MA,RDN
  • Olivia Lawler

Penn State Extension planned and conducted Let’s Cook at Home: Herbs and Spices webinar with live food demonstrations to introduce this topic to the public. The participant evaluations guided the design of an ongoing research project to evaluate the effectiveness of short online videos to teach healthy cooking using herbs and spices. This webinar highlighted the partnership between Penn State Extension and the Penn State Department of Nutritional Sciences to provide the public with the knowledge and confidence to incorporate herbs and spices into their meal planning.

If you missed it, a link to the recording is available here. 

Thank you to all the participants that joined us and to our presenters for a very informative webinar!

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About the Extension Foundation

The Extension Foundation was formed in 2006 by Extension Directors and Administrators. Today, the Foundation partners with Cooperative Extension through liaison roles and a formal plan of work with the Extension Committee on Organization and Policy (ECOP) to increase system capacity while providing programmatic services, and helping Extension programs scale and investigate new methods and models for implementing programs. The Foundation provides professional development to Cooperative Extension professionals and offers exclusive services to its members. In 2020 and 2021, the Extension Foundation has awarded 85% of its direct funding back to the Cooperative Extension System, 100% of funds are used to support Cooperative Extension initiatives. 

This technology is supported in part by New Technologies for Agriculture Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture and membership funding. Any opinions, findings, conclusions, or recommendations expressed in the content are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. For more information, please visit You can view the terms of useat

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