About the LSU AgCenter

The LSU AgCenter provides innovative research, information, and education to improve people’s lives. Working in a unique statewide network of parish extension offices, research stations and academic departments, the LSU AgCenter helps Louisiana citizens make the best use of natural resources, protect the environment, enhance agricultural enterprises, and develop human and community resources.

Agriculture and Natural Resources (ANR)- Nate Jennings

Crop harvest in Richland Parish is nearing completion, with producers finishing the remaining soybean and cotton acreage. Preliminary yield reports have been mixed across crops, with corn showing the greatest variability due to challenging early-season weather conditions. In contrast, rice and soybean yields have been strong throughout the parish, with soybean production expected to exceed the parish average yield achieved last year. The Richland Parish Extension Office partnered with local producers to conduct four on-farm research and demonstration projects during the growing season. These included corn and soybean on-farm demonstration plots, a Rice Verification Field, and a Rice Delphacid Plot. The corn and soybean demonstrations, along with the Rice Verification Field, have been harvested and all recorded above-average yields, providing valuable local production data and educational opportunities for producers.

4-H Youth and Family Development – Terrence Robinson

Challenge Camp- Richland Parish 4-H took two campers and junior counselor to Challenge Camp at Seeker Springs in Eros, La. Participants enjoyed swimming, learned how to grill, and took part in challenging activities, including zip lining. These experiences offered opportunities to practice useful life skills, work with others, and step out of their comfort zones. The camp setting encouraged youth to approach new challenges with confidence while developing independence and building friendships.

The junior counselor also had opportunities to strengthen leadership skills while supporting participants throughout the camp experience.

Summer Camp - Richland Parish 4-H took three campers and three junior counselors to summer camp at Camp Grant Walker in Pollock, La. Campers participated in hands-on STEM activities, explored outdoor adventures, and enjoyed swimming in both the pool and the pond. These activities provided opportunities for youth to discover new interest, practice teamwork and build friendships with other 4-H members. Junior counselors also had opportunities to practice leadership skills while supporting younger campers. Together, these experiences encouraged

learning, responsibility and personal growth in a fun camp setting.

Nutrition and Community Health (NCH) – Brittney Newsome

Richland Parish Summer Reading: "The Plants We Eat"

As part of the annual summer library program, 27 youth participants from all three branches participated in this year's "Plant A Seed, Read" theme. The LSU AgCenter Nutrition and Community Health program presented "Plant Parts We Eat," an interactive lesson that taught youth about plant systems, the different parts of plants, and how they contribute to healthy eating. Participants learned about roots, stems, leaves, flowers, fruits, and seeds while also exploring Louisiana-grown crops and their nutritional benefits.

Harvesting Good Health: Fall Foods for Better Blood Sugar Control at Delhi Hospital

Seventeen participants attended the Delhi Hospital Diabetes Support Group, where they explored how seasonal fall produce can support healthy eating and blood sugar management using the Diabetes Plate Method. Participants learned how vegetables and fruits such as zucchini, squash, Brussels sprouts, broccoli, spinach, kale, radishes, carrots, beets, pumpkin, and cantaloupe fit into a balanced meal plan, with an emphasis on filling half the plate with non-starchy vegetables and making informed carbohydrate choices.

A fall produce taste test allowed participants to sample kale, spinach, squash, zucchini, beets, radishes, carrots, Brussels sprouts, and pumpkin while discussing preparation methods, nutritional benefits, and ways to incorporate these foods into everyday meals. Participants were also served kale and quinoa salad with a white balsamic vinaigrette dressing, which provided a healthy and flavorful example of how seasonal ingredients can be used in diabetes-friendly meals.

The session sparked great conversation, with participants sharing their favorite fall foods and discussing new fruits and vegetables they would like to try. Many participants commented on how they could use the Diabetes Plate Method to add more seasonal produce to their meals, and the feedback on the taste test and kale quinoa salad was very positive.